I have been incredibly busy and will have a post soon with the newest book details. So much fun because it includes some of the favorite recipes from this blog.
Meanwhile, I promised you a lasagna shortcut. How this came about: I had in my freezer mozzarella and sauce leftover from the Christmas Eve lasagna and frozen Spinach Ravioli. Continue reading
I don’t often prepare flank steak. I’m not fond of the texture. But I got a good deal and went about looking at how best to prepare it. I decided, since we had our first 50-degree F day since early Dec, we’d celebrate with grilling.
I pounded it with a flat mallet (between plastic wrap) before marinating it in a basic marinade and then grilling it. Continue reading
Let’s start grilling season off with one of my most requested recipes. A steak coffee rub.
From August 2013
A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake. Yum.
On the board tonight:
Steak with Coffee Rub
This is an elegant dinner that looks like it took you all day to prepare. From start to finish I cooked the asparagus and gnocchi in 1/2 hour. The strawberry bread takes an hour to cook, but it’s a breeze to put together. So if you feel the need for something special, but still easy, this one could be for you.
On the board tonight:
Years ago, Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy. So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.
Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce
Sauce:
Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi. Continue reading
Revisiting this recipe because it’s been ridiculously cold this week and I’ve about had it with ducks being inside and puppies crazed because they aren’t getting enough outdoor time. So this and French Bread are all that’s holding me together.
From 2020:
In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.
Sunday Pot Roast On A Weeknight
slow-cooker or Instant Pot Continue reading
Continuing my Southern-themed menus this month, leading up to Mardi Gras:
I get gifts and often times it’s spices, so I have a couple of really good Cajun spice mixes to choose from for the fish. The potatoes are so easy, especially if you have a mandolin, it takes about 10 minutes to make this recipe from start to finish. Lots of butter and I added crushed roasted garlic and brushed a little olive oil on the top layer. I always forget how good they are and wonder why I don’t make them more often.
Blood oranges are in season if you want to substitute for the pears.
On the board tonight:
Pan-fried Catfish*
large skillet
Brush catfish with oil and season with Cajun spice. Lightly oil pan, using high heat fry 3-4 minutes on each side.
*if you don’t think you’ll like catfish, you can substitute salmon, whitefish, trout, or even boneless chicken breasts (requires longer cooking time).
If you can’t find a commercial Cajun spice mixture, you can mix together equal parts of the following and store in an airtight container: paprika, onion powder, garlic powder, lemon zest, black pepper, red pepper, allspice, thyme, ground cloves, mace, cayenne, and crushed bay leaf.
Buttered Potato Pie
large skillet
Peel & slice potatoes thinly. Heat 2 tbsp of butter in skillet. Arrange onions on the bottom of the skillet, then layer potatoes slices overlapping in a ring on the bottom of the pan. As you make each layer, drizzle the remaining butter over the top and season with salt & pepper. Invert heat-proof plate, or I use a metal pie pan, over the potatoes, weigh down with heavy heat-proof object (like a can of water). Sauté over medium heat until potatoes are molded and golden brown. Remove the plate. Transfer the potatoes to the 400-degree F oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom. Cut into four wedges and serve with parsley garnish.
Shopping List
Also: olive oil, Cajun spice, salt, pepper
What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?
This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.
This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.
On the board:
Flank Steak Pinwheels
Cast iron skillet Continue reading
Pictured: Quick and Easy Pasta Salad, recipe here, along with several other summer salad recipes.
One of my favorites:
Chipotle Macaroni Salad
Chipotle Mayonnaise:
Mix together ingredients and set aside while macaroni cooks.
Macaroni Salad:
Bring water to a boil, add 1 tsp salt and macaroni. Cook until al dente (firm to tooth). Immediately drain and rinse with cold water to stop the cooking process. Do not drain well, allow macaroni to stay wet, remove to bowl. Immediately add garlic, celery, onion, parsley and lemon juice and let sit for 5 minutes. Stir in cheddar cheese, tomatoes, bacon and chipotle mayonnaise. Salt and pepper to taste. Allow to chill 15 – 30 minutes. Serves 8-10.
Next week: Some duck photos, roasted jalapenos, Key Lime bars. Stay tuned…
What's 4 Dinner Solutions 