Hot Bacon Dressing for Spinach Greens Salad

• ▢ 8 pieces thick-sliced bacon, chopped, cooked to crisp-set aside
• Drain grease and in same skillet- sauté:
• ▢ 2 tablespoons minced shallots
• ▢ 3 tablespoons apple cider vinegar
• 1/4 c EVOO
• ▢ 1 1/2 teaspoon honey
• ▢ 1/2 teaspoon Dijon mustard
• ▢ Kosher salt and freshly ground black pepper

Whisk and enjoy warm over spinach and salad of choice!

Seafood Boil

 

• 
  ▢3 lemons divided use
• ▢1/2 cup Old Bay seasoning plus more for garnish
• ▢8 cloves garlic smashed
• ▢1 onion peeled and cut into 6 pieces
• ▢1 pound small Yukon gold potatoes halved
• ▢4 ears corn on the cob cut into 3-4 inch pieces
• ▢3 lobster tails
• ▢1 pound clams scrubbed
• ▢1 pound crab legs pre-cooked
• ▢1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
• ▢1 pound shrimp peeled and deveined (leave tails on)
• ▢3 tablespoons butter
• ▢2 tablespoons chopped parsley

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Please note:

The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.

• Lobster: 8-12 minutes
• Clams: 5-10 minutes
• Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
• Shrimp: 2-3 minutes

It's a feast and an experience!!

shared by:  google search

Dry Salt Brined Roasted Chicken

Dry Brine:

3 T kosher salt

1-2 T zest of an orange and lemon

2 tsp fresh chopped thyme and rosemary

Mix and spread all over a prepared whole chicken.  Place in a bowl in the refrigerator UNCOVERED for 24 -48 hours.

Roast in the oven on a bed of whatever veggies you like with a little wine (1/2 c) and chicken broth (1-2 c) at 375 degrees for 60-90 minutes depending on the size of the chicken.  Use a thermometer to check doneness.  Let rest tented with foil for at least 10 minutes.

Optional add:  garlic salt, paprika or whatever seasoning you would like just before roasting.  Can stuff chicken with lemon that you zest and fresh herbs.  I like to tie the legs together with kitchen string.

Makes some killer homemade broth with leftovers!!

shared by Char

Butter OR Boursin OR Cream Cheese Board

1 stick of really GOOD butter, OR Boursin Cheese OR block of Cream Cheese

Spread on a your favorite wooden board, platter or whatever--not too thin, not too thick, just right!

Ideas of toppings:

• Butter Board
• honey
• pomegranate seeds or dried fruit of choice, chopped if big pieces
• pistachios or fave nut coarsely chopped
• fresh rosemary, chopped and sprigs to decorate
• Boursin Cheese Board
• jam or jelly of choice such as pepper jelly, raspberry jelly
• nut of choice, chopped
• chopped salami or meat of choice
• fresh herbs
• (for an Italian twist-try EVOO, Sundried tomatoes, pine nuts and basil)
• Cream Cheese Board
• smoked salmon
• capers
• red onion
• fresh dill
• OR pepper jelly
• OR whatever you can find in the frig.....everything goes with Cream Cheese

Have fun with this SUPER FUN concept and serve with whatever sounds good....fresh bread, crackers study enough to dip & drag through the spread or maybe even veggies depending on your toppings!

inspiration from my friend, Stacey who recently visited the east coast

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

Tzatziki

 For the Garlic Tzatziki:

1 ½ cups greek yogurt

4 cloves garlic

1 small cucumber, peeled and chopped

2 teaspoons olive oil

Juice of ½ lemon

Brussel Sprout, Fennel & Green Apple Salad

 Ingredients:

• I recommend a food processor for slicing brussels & fennel if available

• 2 Cups Shredded Brussel Sprouts (sliced very thin)

• 1 Fennel Bulb, sliced thinly +2 Tbsp. Reserved Fennel Fronds

• 1 Apple, sliced into matchsticks (I like a tart apple, so honeycrisp or a granny smith would be perfect) ----slice at the last minute to avoid browning or discoloration

• 1/2 Cup Toasted Walnuts or fave nuts

• 1/4 Cup Feta cheese or fave cheese

For the Vinaigrette:

•     in a mason jar add all the following ingredients and then give a good shake

• 3 Tbsp. Whole Grain Mustard

• 1/4 Cup Apple Cider Vinegar

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Tsp. Maple Syrup

• 1 Tsp. Kosher or Sea Salt

• 1/2 Tsp. Black Pepper

This is a crisp, flavorful salad! I love serving it with rich short ribs or beef stew.

• Options: add grilled chicken or steak for a main course

inspired by "My Diary of Us" & Char

pork tenderloin full of succulence

pork tenderloin
prepare marinade:

in a glass dish big enough that the pork tenderloin can lie flat

• 2 T EVOO
• 2-3 garlic cloves chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 T dijon mustard or fave mustard
• salt and pepper
• 2 T local honey or maple syrup

mix marinade and roll the pork tenderloin around in it, cover meat and refrigerate for at least 2 hours

after marinading, add 1 T EVVO to a cast iron, heat skillet and preheat oven 325 degrees

add meat to heated skillet, brown on all sides

place in preheated oven and roast for 30-35 minutes

rest for 10 minutes slightly tented and then slice

Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette.  So easy and delicious!!

inspired by Catherine's Farmhouse Kitchen

Pumpkin Quiche Gone Savory

• Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
• Preheat oven to 350 degrees for the quiche

Quiche:

• 6-8 slices bacon
• brown bacon, strain and set aside
• 1 medium yellow (white, yellow or sweet) chopped
• brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
• 6 sage leaves-chop finely 
• add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
• 8 eggs
• 3/4/c pumpkin puree
• 1/2 c heavy cream or coconut cream
• option:  pinch of cayenne pepper  (I love a little kick)
• Whisk eggs, pumpkin and cream in a large bowl
• Add onion mixture and whisk together
• Pour into prepared crust
• Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing

Salad for Quiche Topping:

• 4 cups of arugula or fave greens
• Salt and pepper to taste
• 1 lemon juiced over greens
• 1 T fave white vinegar (Chardonnay is special) over greens
• 2 T EVVO over greens
• Toss and place on top of the quiche

Enjoy!!

Tip:  I learned from Geoffrey to apply acid on salad greens before oil to avoid an "oily" salad.  If the oil is applied first, the acid flavorings bounce off of the greens.

created by Geoffrey Zakarian and loved by Char

Jeff’s Boiled Shrimp

1. wash 2-3 lbs of shrimp
2. put in large pot
3. cover shrimp with beer
4. add cup of vinegar
5. shake healthy amounts of Old Bay and Tony Chachere's in the pot
6. bring to a boil
7. shut off heat, cover with a lif for 5 minutes
8. drain 
9. cool in the frig

Serve with Remoulade or Cocktail Sauce

collard greens southern style

 

• 2 bunches of organic collard greens
• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves minced
• 3 cups chicken or fave broth
• 1 t. red pepper flakes
• 2 ham hocks
• Optional Seasonings:  pepper, 3 T balsamic vinegar, hot sauce

Instructions

• Remove the collard green leaf from the steam.
• Wash and soak the collards in a veggie cleaner or white vinegar and water.
• Rinse well & set aside
• In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
• Put the remaining ingredients in a crock pot and cook on low for about 4-6 hours.  The collard greens will wilt down as they cook.
• Taste and add any needed dashes of black pepper and maybe a few drops of hot sauce!

created by divascancook and Char

Chicken 48 hour Marinade Spatchcocked

 Whole organic chicken

• cut out the backbone (spatchcock)
• place in a large plastic bag

Mix together:

• 3/4 c EVOO (extra virgin olive oil)
• 1/4 c red wine vinegar
• 3 T balsamic vinegar
• 3 T dijon mustard
• 2 T coconut or liquid aminos
• juice 2 lemons and coarsely chop peels
• 4-6 large rosemary sprigs-coarsely chop
• small bunch of thyme sprigs-coarsely chop
• 3 garlic cloves-peel, smash & coarsely chop

Pour mixture over the chicken and refrigerate for at least 24 hours and ideally 48 hours.  Turn chicken a couple of times throughout marinading time.  Remove from the frig a couple hours before grilling.

Best grilled on a medium heat (ok to rinse the chicken before placing on the grill to minimize fire flare-up), skin side down at first for about 20 minutes and then turn over for another 20 minutes.  Depending on the size of your chicken, 45-60 plus minutes in total grill time.  Let rest, tented with foil for 10 minutes before serving.  I like to serve the whole chicken with scissors/knife, centerpiece style!

It will melt in your mouth!!

created by Char

cioppino easy style

½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half

2 tablespoons EVOO

• in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside

½ of a white onion, chopped

2 cloves garlic, minced

• add onion and garlic to the pan and saute for 2-3 m until onion is translucent

2 lobster tails or 1 lb of shrimp, shelled & deveined

2 filets cod 

1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers

2 cups vegetable broth

2 T fresh basil, coarsely chopped

• add lobster tails or shrimp, cod, sauce, broth and basil
• cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
• add scallops back in the pan and stir
• cover & simmer on low for about 3-5 more minutes

¼ cup shredded parmesan cheese

½ of a lemon juiced

1 T fresh parsley, coarsely copped

Kosher salt to taste

Fresh ground pepper to taste

• add cheese, lemon juice, parsley and season to taste

1 sourdough baguette for dipping & slopping (warm it up)

• enjoy with a hunk of baguette

Option: serve over noodles or rice

Serves 4-6

inspired by Butcher Box

chinese chicken salad

 dressing:

2 T low sodium tamari or soy sauce

3 T rice vinegar (unsweetened)

1 T sesame oil

2 T EVOO

1 tsp of natural sweetener (maple syrup, agave, coconut sugar)

2 tsp finely chopped ginger

1 garlic clove, minced

1 T lime juice

1/2 tsp pepper

• whisk and set aside to let flavors come alive!

salad:

4 c finely sliced napa cabbage

1 c finely shredded/sliced red cabbage

1/2 yellow (or red or orange) pepper, finely sliced

1/2 c shredded carrots

2 c cooked shredded chicken 

1/2 c finely sliced green onions

1/2 c cilantro, coarsely chopped

1/4 c toasted almond slivers

• toss well with dressing and enjoy every crunchy bite!

garnish:

1-2 tsp sesame seeds (I used a mix of white and black)

Serves 2-4 depending on appetite

Options:

add small orange pieces, radishes or any other fresh veggie of choice, quinoa is delish too!

inspired by:  recipetineats.com

chicken piccata

Ingredients

• 2 lbsChicken cutlets, tenders or chicken breasts (halved horizontally)-I like to pound out the chicken but not a must-makes is more tender
• 2 ½ tspSalt, divided
• ½ tspPepper
• 1 cupFlour for dredging (I like to add my fave Italian dried herbs, optional)
• 6-10 tbspButter, cut into pieces, divided
• 4 tbspOlive oil, divided
• 1Shallot, minced
• 1 tbspGarlic, minced
• 1 1/2 cupsChicken stock
• 1Lemon juiced (1 tbsp)
• 2 tspLemon zest
• 2 tbspCapers, drained
• Parsley, chopped, for garnish (optional)

Method

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.

2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.

3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.

4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.

5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

6. Add the stock and simmer until reduced by half, about 4-5 minutes.

7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.

8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta, mashed potatoes, rice or salad.

inspired by the modern proper