sticky honey chicken drumsticks with oven roasted french fries... 1 hour

the goods:

6 chicken drumsticks or 12 drumettes
1/4 cup soy sauce
zest and juice from 1/2 a lime
1 tablespoon balsamic vinegar
1/4 cup honey
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro

oven roasted french fries:
3 medium russet potatoes, scrubbed clean
6 tablespoons olive oil
3/4 tablespoon paprika
3/4 tablespoon garlic salt

Preheat oven to 450 degrees.
Slice potatoes into evenly-sized wedges/strips. Place potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Using clean hands, toss to coat and spread into an even layer.
Bake for 45 minutes, flipping with a spatula every 15 minutes.
Meanwhile, season chicken with salt and pepper to taste. In a medium bowl, whisk together soy sauce, lime zest and juice, balsamic vinegar, honey, and garlic. Set aside.
Heat a cast iron skillet over medium heat and add olive oil to coat pan. Lightly brown chicken on all sides. Spoon half the sauce over each piece of chicken, using tongs to turn chicken pieces to absorb the sauce. Allow to cook for 2 more minutes.
Place entire skillet in preheated oven, turning chicken regularly, and adding another spoonful of sauce over each piece. Bake uncovered for 20 minutes until chicken is cooked through and skin is caramelized.
Sprinkle with cilantro to serve.

roasted lemon pepper salmon and garlic parmesan asparagus... 30 minutes

the goods:

1 pound salmon, skin-on
2 and 1/2 tablespoons olive oil, divided
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 cloves garlic, minced, divided
1 teaspoon dijon mustard
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lemon, thinly sliced
1 pound asparagus, tough ends trimmed
1/2 cup finely shredded parmesan

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place salmon in center of pan. In a small mixing bowl, whisk to combine 1 and 1/2 tablespoons olive oil, lemon zest, lemon juice, 2 cloves minced garlic, dijon, and onion powder. Brush evenly over salmon, then sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top with lemon slices.

Toss asparagus with remaining tablespoon oil, remaining 2 cloves minced garlic, and season with remaining salt and pepper. Arrange around salmon. Bake in preheated oven, 10 minutes. Remove from oven, toss asparagus, then sprinkle with parmesan. Return to oven and bake until salmon has cooked through, about 5-10 minutes longer. Cut salmon into portions and serve.

baked garlic parmesan potato wedges... 45 minutes

...and if you want amazing Dr. Pepper ribs to go with them, visit my cousin Natalie's blog!

the goods:

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

1/2 cup shredded parmesan cheese

Preheat oven to 375 degrees. Lightly grease a rimmed baking sheet and place potato wedges on it. Drizzle with olive oil and using clean hands, toss to coat. In a small bowl, whisk together the salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Toss with your hands until evenly distributed. Shake pan until potato wedges are in a single layer and arrange them to be skin-sided down. Bake for 25-35 minutes until potatoes are fork-tender and golden.

crash hot potatoes and grilled artichokes - BEST SIDES

the goods:

crash hot potatoes:

12 whole new potatoes

3 tablespoons olive oil

kosher salt and black pepper to taste

minced rosemary or other herb of choice

grilled artichokes:

artichokes

olive oil

grated romano cheese

minced garlic

fresh parsley, minced

crash hot potatoes: In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 20 minutes. Preheat oven to 450 degrees. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Drizzle the tops of the potatoes with olive oil and sprinkle with salt, pepper, and rosemary. Bake for 20-25 minutes.

grilled artichokes: Trim and halve artichokes and slowly boil them until tender, about 30 minutes. Let cool so you can handle them. Then remove choke and prickly leaves. Place in a bowl and drizzle olive oil all over. In a small bowl combine romano cheese, garlic, and parsley and season with salt and pepper. Stuff mixture between leaves. Place on a hot grill turning them over until cheese gets crusty and garlic cooks, it takes a few minutes.

pork chops with apples and grits... 1 hour and 15 minutes

the goods:

grits:
8 slices bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
2 cups stone-ground grits
4 cups chicken broth
2 cups heavy cream
dash of cayenne
1 and 1/2 cups grated Monterey Jack cheese

pork:
2 tablespoons butter
2 tablespoons olive oil
4-6 boneless pork chops
2 gala apples, cored and diced
1/2 cup white wine
2 teaspoons apple cider vinegar
3/4 cup pure maple syrup

Make the grits: In a large pot over medium heat, cook bacon and onion until bacon becoms chewy and onion is translucent, about 3-5 minutes. Pour in the grits and the chicken broth. Stir together and bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally. Add the cream and cayenne and stir to combine. Continue to cook over very low heat, covered, for another 20 minutes, stirring occasionally so they don't stick.
Cook the pork: Melt butter and olive oil together in a large cast-iron skillet over medium-high heat. Season the pork chops on both sides with salt and pepper. Cook them in the skillet until golden brown, about 2 minutes per side (for thin pork chops). Remove pork chops to a plate, then add apples to the pan. Pour in the wine and the vinegar and cook the apples for 5 minutes, until the liquid reduces. Pour in the maple syrup, stir, and allow it to bubble. Add the pork chops to the pan, reduce heat to low, cover the pan, and cook for another 20 minutes. Just before serving, stir cheese into the grits and season with salt and pepper. Serve pork chops over a helping of grits topped with apples and sauce.

herb-roasted pork tenderloin with roasted vegetables... 30 minutes

the goods:

1/2 pound golden potatoes, diced

3 parsnips, peeled and diced

6 carrots, peeled and diced

olive oil

salt and pepper

1 pork tenderloin

1/4 cup herbes de Provence

barbecue sauce, for serving

Preheat oven to 425 degrees. On a rimmed baking sheet, toss diced vegetables with oil and salt and pepper, then push them to the outside edges of the pan.  Place tenderloin in the middle of the pan and sprinkle with salt and pepper then herbes de Provence. Roast in the oven for 15-20 minutes. Allow pork to rest for 10 minutes before slicing.

zucchini sticks with garlic chipotle aioli... 35 minutes

the goods:

2 zucchinis, cut into 8 sticks

1/3 cup all purpose flour

2 large eggs, beaten

1 cup Italian-style breadcrumbs

garlic chipotle aioli:

2 teaspoons minced chipotle peppers in adobo sauce

1/4 cup mayonnaise

1/4 cup sour cream

2 garlic cloves, pressed

Preheat oven to 400 degrees. Coat a cooling rack with nonstick cooking spray and place on top of a baking sheet.

Working one at a time, dredge zucchini in flour, dip into eggs, then dredge in breadcrumbs, pressing to coat. Place onto prepared rack and bake until golden brown, about 15-18 minutes.

To make the aioli, combine chipotle peppers with mayonnaise, sour cream, and garlic in a small bowl. Serve zucchini sticks with aioli.

cheesy bacon ranch potatoes... 1 hour

the goods:

6 slices bacon, cooked and chopped into bits

2 pounds russet potatoes, scrubbed and rinsed, diced into 3/4-inch pieces

2 and 1/2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 ounces sharp cheddar cheese, grated

ranch dressing (I use homemade)

2-3 scallions, green parts only, chopped

Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. On your sheet pan, toss potatoes with olive oil and salt and pepper. Roast for 20 minutes, then remove from the oven and toss (spatula works great). Return to oven and roast for 20 minutes more. Remove and toss, Return to the oven a third time for 15 minutes more. Remove potatoes from the oven and gather them together towards the center of the pan, Sprinkle evenly with cheddar cheese and return to oven to melt the cheese for about 2 to 3 minutes. Remove from oven (you can turn your oven off now), and drizzle with ranch dressing, sprinkle with bacon and scallions and serve!

garlic ranch potatoes... 40 minutes

the goods:

3 pounds butter gold potatoes (or really any gold potato), halved, or quartered depending on size

2 tablespoons olive oil

4 garlic cloves, minced

1 package (1 ounce) Ranch Seasonings and Salad Dressing mix

Preheat oven to 400 degree. Place potatoes in a single layer on a rimmed baking sheet. Drizzle with olive oil, then sprinkle with garlic, Ranch mix, and salt and pepper to taste. Gently toss to combine. Bake for 25-30 minutes, or until golden brown and crisp.

baked beans... 2 hours and 30 minutes

My husband cannot get enough of these!

the goods:

6 slices of bacon, cut into small pieces

1 large onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

4 cans (28 ounces each) traditional baked beans

1/2 cup barbecue sauce

1 cup packed brown sugar

1/4 cup apple cider vinegar

1/2 teaspoon red pepper flakes

2 tablespoons yellow mustard

Preheat oven to 325 degrees. In a large pot over medium-high heat, cook the bacon pieces with the onion for 4 to 5 minutes, until the onion is translucent. Add the bell peppers, stir to combine, and cook for about 2 minutes. Add the beans and stir to combine. Add the barbecue sauce, brown sugar, vinegar, red pepper flakes, and the mustard. Stir and cook the mixture until it is hot and bubbly. Pour into a large baking dish, then bake the beans for 2 hours, until they are bubbly and thick.

baked flounder with roasted tomatoes... 30 minutes

the goods:

6 plum tomatoes, halved lengthwise

2 tablespoons olive oil, plus more for baking sheet

3/4 teaspoon dried oregano

pinch of sugar

1/3 cup mayonnaise

1 tablespoon fresh lemon juice, plus lemon wedges for serving

3 slices white sandwich bread, torn into large pieces

4 flounder fillets (1 and 1/2 pounds)

2 tablespoons Dijon mustard

Preheat oven to 450 degrees, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon oregano and sugar; season with salt and pepper. Roast on lower rack until tender, 20 to 25 minutes.

Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon oregano, and the lemon juice; season with salt and pepper.

Lightly oil another rimmed baking sheet. In a food processor, pulse bread with a pinch each of salt and pepper and remaining tablespoon oil until fine crumbs form. Pat fish dry with a paper towel, and season both sides with salt and pepper. Place fillets on oiled baking sheet. Dividing evenly, spread mustard on top; sprinkle with bread crumbs, gently pressing to adhere. Bake on upper rack until fish is cooked through and coating is browned, 6 to 8 minutes. Serve with roasted tomatoes, sauce, and lemon wedges alongside.

asian salmon patties with sesame noodles... 45 minutes (with freezing)

the goods:

1 and 1/2 pounds skinless salmon fillet, finely chopped

2 shallots, minced

1 large egg, lightly beaten

1/4 teaspoon red-pepper flakes

lime wedges for serving

sesame mayonnaise:

1/3 cup mayonnaise

2 scallions, trimmed and thinly sliced

2 tablespoons fresh lime juice

1 teaspoon sesame oil

sesame noodles:

8 ounces chinese noodles

1 tablespoon vegetable oil

1/4 cup fresh lime juice (from 2 to 3 limes)

2 tablespoons soy sauce

1 teaspoon sesame oil

2 teaspoons light-brown sugar

1/8 teaspoon red-pepper flakes

3 tablespoons coarsely chopped cilantro

In a large bowl, gently combine salmon, shallots, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into patties, about 1-inch thick; transfer to a plate and freeze until just firm, 20 minutes.

Meanwhile, make sesame mayonnaise by combining the mayonnaise, scallions, lime juice, and sesame oil in a small bowl. Cover and chill until ready to serve.

For the noodles: bring a pot of water to boil. Cook noodles until tender according to package instructions. In a large bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Drain noodles and add to bowl of sauce; season with salt and pepper and toss to combine.

Heat a large nonstick skillet over medium-high. Cook salmon patties until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.

roasted stuffed chicken breast and broccoli... 1 hour and 20 minutes

the goods:

1/2 small onion, coarsely chopped

1 tablespoon butter

1 hamburger bun (or any other leftover bread you have lying around), cut into small cubes

1 celery stalk, thinly sliced

1/2 teaspoon dried sage

1/3 cup dried cranberries

4 tablespoons olive oil

1 bone-in, skin-on chicken breast

2 heads of broccoli, florets separated

Preheat oven to 450 degrees. In a small saucepan over medium heat, melt butter and saute onions until soft. Combine bread, celery, sage, onion, cranberries, and 1 teaspoon oil in a medium bowl; season with salt and pepper. Use your fingers to loosen the skin from the flesh of the chicken. Generously season under and over skin with salt and pepper. Tuck stuffing under skin, distributing evenly. Rub skin with 1 teaspoon oil, and place on a rimmed baking sheet.

Roast for 45 minutes. Remove from oven; cover loosely with foil, and let rest 15 minutes.

Meanwhile, toss broccoli with remaining 2 teaspoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 minutes.

Remove chicken breast from bone; slice crosswise. Serve chicken with broccoli.

caprese salad... 20 minutes

the goods:

1 cup balsamic vinegar

2 ripe tomatoes, thickly sliced

6 ounces fresh mozzarella cheese, thickly sliced

fresh basil leaves

olive oil, for drizzling

In a small saucepan over low heat, bring balsamic vinegar to a gentle boil. Cook for about 15 minutes, until reduced to a nice thick (but still pourable) glaze. Allow to cool to room temperature. Arrange tomatoes and mozzarella on a platter alternating them. Tuck whole basil leaves in between the tomato and cheese slices. Drizzle with olive oil. Drizzle with balsamic reduction. Sprinkle with salt and pepper and serve.

7-layer dip

 

the goods:

 

6 roma tomatoes, diced

fresh cilantro, chopped, plus leaves torn for garnish

1 lime

2 avocados, pitted, peeled, and diced

1 can (16 ounces) refried beans

2 tablespoons taco seasoning

1 cup sour cream

3/4 cup grated sharp cheddar cheese

3/4 cup grated Monterey Jack cheese

1 cup sliced black olives, drained

 

Toss tomatoes with chopped cilantro and the juice of half the lime. Season with salt.

Add the diced avocado to a separate bowl and gently mash with a fork. Stir in 1/2 cup of the tomatoes and juice of half a lime.

Combine refried beans and taco seasoning in another bowl and stir to combine.

 

On a platter, or dish, start layering!

Layer 1: beans

Layer 2: sour cream

Layer 3: cheeses

Layer 4: guacamole

Layer 5: olives

Layer 6: tomatoes

Layer 7: cilantro leaves

 

Serve with chips!

twice-baked potatoes... 1 hour and 20 minutes

 

the goods:

 

4 russet baking potatoes, scrubbed clean

Crisco

1/2 cup real bacon bits

1 stick butter, cut into slices

1/2 cup sour cream

1/4 cup milk

1/4 teaspoon seasoned salt (such as Lawry's)

1/4 teaspoon black pepper

1 cup grated sharp cheddar cheese

1 green onion, sliced

 

Preheat oven to 400 degrees. Rub the outside of the potatoes with Crisco and prick with a fork. Place directly on oven rack and bake for 45 minutes. Remove from oven and reduce oven temperature to 300 degrees. In a large bowl, combine the butter, sour cream, bacon bits, milk, seasoned salt, and pepper. Slice each potato in half lengthwise. With a large spoon, scrape out the insides into the bowl with the other ingredients. Place potato shells on a rimmed baking sheet. Use a potato masher to mix all the filling ingredients together. Stir in 1/2 cup grated cheese and green onion. Fill each potato half with the potato mixture and return to the baking sheet. Top with remaining grated cheese. Bake for 10 to 15 minutes until the cheese is melted and the potatoes are hot.

potato skins... 1 hour and 30 minutes

 

the goods:

 

3 ounce bag of real bacon bits

4 russett potatoes, scrubbed clean

crisco

canola oil

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

4 green onions, sliced

 

Preheat oven to 400 degrees. Rub potatoes liberally with crisco and place directly on oven rack and bake for 45 minutes to 1 hour, until the potatoes are fork tender. Slice the potatoes in half lengthwise. With a melon baller or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins. Brush both sides of the potato skins with canola oil. Salt both sides liberally. Place the skins cut-side-down on a baking sheet and return to the oven. Bake for 7 minutes, then flip and bake for 7 minutes more.

 

Sprinkle the cheese into the skins, then sprinkle with bacon and return to oven just until cheese melts, about 3 minutes. Just before serving, spoon sour cream into each skin and sprinkle with green onions.

skirt steak with loaded potato salad... 30 minutes

 

the goods:

 

skirt steak:

5 teaspoons chili powder

1 and 1/2 teaspoons cumin

1 and 1/2 teaspoons oregano

1 and 1/2 pounds skirt steak

2 teaspoons olive oil

 

spicy green salsa:

1/2 cup fresh cilantro leaves, chopped

1 tablespoon minced pickled jalapeno chiles

3 tablespoons olive oil

1 teaspoon red-wine vinegar

1/8 teaspoon salt

 

loaded potato salad:

2 pounds white new potatoes, quartered and cut into 3/4-inch chunks

3/4 cup sour cream

1/4 cup mayonnaise

1/2 cup thinly sliced scallions, plus more for garnish

4 slices bacon, cooked and crumbled

 

Potato salad: In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain well. Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season again with salt and pepper; fold in scallions. Garnish with bacon and more scallions.

 

Salsa: Combine all ingredients with 1 tablespoon water in a small bowl. Cover with plastic wrap, pressing it directly on the surface to prevent discoloration. Refrigerate until ready to use.

 

Steak: In a small bowl, combine the chili powder, cumin, oregano, 1 and 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, 10 minutes. Heat grill to high; lightly oil the grates. Place the steak on the grill; cover. Cook, turning once, until the meat has reached desired doneness, 4 to 6 minutes for medium rare.

garlic-marinated chicken cutlets with grilled potatoes... 45 minutes

 

the goods:

 

1 and 1/2 pounds baby new red potatoes, halved or quartered if large

1 tablespoon plus 1 and 1/2 teaspoon olive oil

3 garlic cloves, minced

2 tablespoons white-wine vinegar

1 and 1/2 tablespoons fresh thyme leaves, chopped

1 and 1/2 pounds chicken cutlets

1 and 1/2 pounds asparagus, trimmed

1 tablespoon butter

 

Heat a grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to make a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding the foil over the potatoes and crimping the edges to seal. Place on the grill and cook, turning over once, until the potatoes are tender, about 25 minutes. Remove from the heat. Leave the potatoes wrapped in foil to keep them warm. Raise the grill to high; lightly oil the grates.

 

While the potatoes are cooking, make the marinade: In a large baking dish, whisk together 1 tablespoon of the oil, the garlic, vinegar, tyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken; turn several times to coat. Let marinate at room temperature for 10 minutes.

In another dish toss the asparagus with remaining 1 and 1/2 teaspoons oil; season with salt and pepper.

 

Lift the chicken from the marinade and grill until browned and cooked through, 2 to 3 minutes per side. Grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on the thickness of the spears.

 

Remove the potatoes from the foil; transfer to a medium bowl, toss with the butter, and season with salt and pepper. Cut the asparagus on the diagonal into 1 and 1/2-inch pieces. Serve the chicken with the potatoes and asparagus.

best barbecued chicken EVER

My husband has requested that I keep a container of this sauce in the fridge at all times... and he's a born and raised Texan!

 

the goods:

 

1 teaspoon hot sauce

1/3 cup cider vinegar

1/2 cup light brown sugar

1/4 cup molasses

3 tablespoons Dijon mustard

3 garlic cloves, minced

1/2 cup ketchup

1 cut-up chicken (but I just prefer all drumsticks)

1 tablespoon vegetable oil

 

corn and radish salad:

4 ears corn

6 radishes, trimmed, halved, and thinly sliced

1 scallion, thinly sliced

2 tablespoons fresh lime juice

1 tablespoon olive oil

 

Heat grill to medium. Simmer the hot sauce, vinegar, brown sugar, molasses, mustard, garlic, and ketchup in a small saucepan over medium heat until reduced to about 1 and 1/4 cups, 5 to 7 minutes.

In a large bowl, toss the chicken with the vegetable oil; season well with salt and pepper.

Lightly oil the grates; place the chicken on the grill. Cover the grill; cook, turning frequently, 10 to 15 minutes. Uncover the grill; continue cooking, basting frequently with the sauce, until the chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.

 

While chicken is cooking, make salad: In a large pot of boiling salted water, cook the corn until fragrant and tender, 8 to 12 minutes. Remove the ears, and hold under cold water until completely cool. Working in a large bowl, slice the kernels from the cobs. Toss with radishes, scallion, lime juice, and olive oil. Season generously with salt.