Happy New Year’s Eve: What’s In Store For 2020

This fascinated me – it’s all the planets (RIP Pluto) in their relative rotations all in one planet:

Big plans for 2020. I have the Winter into Spring Cookbook in the works. And a friend and I are going to incorporate my menus and recipes into a Cozy Mystery Series, set in the fictional town of Duxbridge, MA.

Stay tuned….


 

Cookbook News: Summer Into Fall Edition Available Now!

Order What’s 4 Dinner Solutions: Summer into Fall here!

What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.

A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer. Continue reading

Quick and Easy Skillet Buffalo Chicken

I really like to whip up quick flavorful dinners.  Buffalo chicken is a favorite and I’m always experimenting with making it better.  This time I tossed the chicken in seasoned potato starch and thought it was the ingredient that had been missing. It makes the chicken pieces crisp up nicely and added a depth of flavor beyond the sauce.

It is great served over rice, salad, mashed or baked potatoes, drizzled with bleu cheese dressing and a side of celery.  All the flavor of wings without the prep time or mess.

Skillet Buffalo Chicken Bites Continue reading

Christmas Eve Menu

Every year, around Thanksgiving, I ask my Christmas Eve guests what they want at our annual soiree.

This year we settled on fairly simple, yet tasty menu:

Oven Fried Buttermilk Chicken 

This will be a tweaked recipe – kind of combining two of my favorite recipes. I’ve done a couple of practice batches – can’t have too much oven fried chicken! – and once I have it perfected, I’ll post.

Loaded Mashed Potatoes

I’m doing my no boil mashed potatoes (recipe here) and serving it fully loaded with sour cream, bacon and cheddar cheese. Also gravy.

Cajun Gravy

This will be a spicy mix of sausage, bacon, minced chicken hearty gravy.

Bacon, Tomato, Green Beans

Pretty simple – tossing green beans with bacon (and bacon grease) and sliced grape tomatoes in a skillet until tender.

And finally, dessert will be the ever popular Ice Cream Sundae Bar

Premium vanilla bean ice cream served with choice of toppings – caramel, chocolate, peanuts, walnuts and sliced bananas

Photos and recipes to follow.

 

Grilled Turkey Thighs and Garden Potatoes

I was looking to grill chicken thighs, but while I was at the store, the clerk was marking down turkey thighs. I grabbed a couple of packages, froze two and cooked one, along with the remainder of the gold potatoes I dug from the garden. A simple and delicious dinner.

Grilled/Smoked Turkey Thighs

  • 2 lbs of turkey thighs
  • olive oil
  • sage
  • salt and pepper

Rub thighs with oil, sage, salt and pepper. Heat grill to 400 degrees and grill for 5 minutes, flip and grill an additional 5 minutes. Reduce heat to 325 degrees and continue to cook until the internal temperature of 175 degrees. Depending on the thickness of the thigh it can take 15 – 25 minutes. Let rest for 5 minutes before serving, to bring temp up to 180 degrees.

 

Roasted Garden Potatoes

  • 4 medium gold potatoes (Yukon or other)
  • 1 small onion, peeled and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • salt and pepper
  • foil (or skillet)
  • parchment paper

Scrub potatoes and cut into large cubes. Toss potatoes and onions with oil, butter, salt and pepper.

Make a pan with the foil and place a piece of parchment on the bottom. Add the potatoes and onions, don’t seal.

I grilled along with the thighs above, on the top shelf. They finished up at the same time as the thighs. Crispy and browned on the outside.



 

Glazed Meatloaf

JeffreyW linked to this recipe originally. When I went to make it, I adapted it to what I had on hand.

Glazed Meatloaf

  • 1 tbsp butter
  • 1 stalk celery, rough chopped
  • 1 small carrot, rough chopped
  • 1/2 onion, rough chopped
  • 2 cloves garlic, rough chopped
  • 1/2 cup crushed tomatoes
  • 1 tbsp soy sauce
  • 1-1/2 lb 80/20 ground beef
  • 1/2 lb Italian sausage (pork or ground beef can be substituted)
  • 1/2 cup rolled oats (not quick oats)
  • 2 eggs
  • 1/2 tsp salt and 1/2 tsp pepper

Glaze:

  • 3/4 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon black pepper

In a skillet, melt butter and saute celery, carrots, onion and garlic until soft. Remove from heat and cool slightly. In a blender, add crushed tomatoes, soy sauce and chopped vegetables. Blend until smooth.

In a bowl, combine oats, beef, sausage, vegetable mixture, spices and eggs, and mix until well combined. You’re probably going to have to use your hands to get it done properly. I don’t have an issue with that, but if you do, kitchen latex-free disposable gloves are a lifesaver (I use them for chopping chiles and such).

You want this to be somewhat firm, but it’s not going to stand up on its own (that would lead to dry meatloaf)

Cover a baking sheet with foil and then top with a sheet of parchment paper. In a loaf pan, form the loaf, tap it on the counter to remove any air pockets. Refrigerate until oven preheats to 350 degrees F. Next put the parchment paper over the top, then place the baking sheet over the top and invert everything. Place in the oven and bake for 30 minutes.

Remove from the oven and gently remove the loaf pan.  It helps to use a thin spatula. Put the meatloaf back in the oven and bake uncovered until the internal temperature reaches 140 degrees F. About 40 minutes.

While it’s baking, whisk together the glaze ingredients in a saucepan and bring to a low boil, stirring constantly until it has thickened.

Remove the meatloaf from the oven, turn heat up to 450 degrees F, baste the meatloaf with the glaze, return to the oven and bake for 3 minutes, glaze again, bake for an additional 3 minutes. Then a third time and remove from the oven when the glaze is bubbly and brown.  Remove from the oven and let rest for 15 minutes so that you can cut it evenly.

The vegetable mixture really gives this meatloaf a silky texture and it is full of flavor.

I think serving it with mashed potatoes should be mandatory. YMMV.



 

Roasted Chicken and Pear Crisp

This is such an easy dinner. Season bone-in chicken thighs with salt, pepper and poultry seasoning. I gently pull up the skin and sprinkle spices underneath and replace the skin. I brush a bit of olive oil over them and then place them on top of halved potatoes and zucchini, also brushed with a bit of olive oil. Roast at 375 degrees.

Pear Crisp is delicious. It is my basic Apple Crisp recipe (here), added some walnuts and yum!