dijon cider vinagrette

makes 1/2 cup (enough for salad for 4)

1 tbsp dijon mustard
2 tbsp apple cider vinegar
juice of 1/2 lemon
1/4 cup olive oil
garlic salt and pepper to taste

Whisk all ingredients together just before serving.

pork chops with apple mustard sauce

I made this sauce as a way to dress up boring pork chops, but it would be just as good with chicken. If you don't have coarse ground mustard, just use twice as much dijon. Make the full recipe of sauce, even if it's just two of you, as you'll want to cover everything on your plate in it!

serves 4

4 boneless pork chops
1 medium onion, cut in half and thinly sliced into half moons
1/2 cup white wine
1 1/4 cups apple cider
1 tbsp dijon mustard
1 tbsp coarse ground mustard
3 tbsp unsalted butter
1 tbsp olive oil
salt and pepper

Heat 1 tbsp butter and 1 tbsp oil in a frying pan over medium high heat. Season pork chops with salt and pepper on both sides. When foam from butter subsides, add pork chops. Brown on both sides, about 1-2 min each side. Remove from pan (chops won't be cooked through yet). Reduce heat to medium, add onions to pan and sprinkle with a pinch of salt. Cook onions for about 3-4 minutes or until softened but not browned. Add wine, cider, and mustards, and bring to a boil. Boil for 5-7 minutes or until reduced by half. Then, reduce heat so sauce is barely simmering and add pork chops and any accumulated juices to pan. Cover and cook over low heat for 5 minutes or until chops are cooked through. Remove chops, remove pan from heat, and stir in 2 tbsp butter. Serve chops with sauce spooned over top.

crispy chicken with arugula salad

Topping the fried chicken with a lemony arugula salad may seem odd, but the salad functions kind of like a sauce, adding a second layer of flavors to the chicken. You can also make this with pork chops. You want to pound the thick part of the chicken breast until it's the same thickness as the thinner end, so the chicken cooks evenly.

serves 2

2 boneless skinles chicken breasts, thick end pounded to thinness of thinner end
1 cup dried breadcrumbs
1 tbsp montreal steak seasoning
1 tsp red pepper flakes
2 cups arugula, washed and dried
handful grape or cherry tomatoes, quartered
1/2 cup shredded parmesan cheese
1/2 cup canola or vegetable oil
1 tbsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper

Heat canola or vegetable oil over medium-high heat in a large frying pan. Toss breadcrumbs with steak seasoning and red pepper and spread onto a plate. Press each chicken breast into the breadcrumb mixture on both sides to coat. When oil is hot, add chicken breasts to pan. Fry for approximately 5 minutes or until first side is golden brown (you may need to adjust heat so that coating does not burn, depending on your stove). Turn and cook another 4 minutes on second side, or until golden brown. Remove from pan and place on paper towels. Allow to rest for 10 minutes.

While chicken fries, toss arugula, tomatoes, parmesan, lemon juice, and olive oil in a mixing bowl. Season with salt and pepper to taste. Place chicken on plates and top with 1/2 of salad each. Serve immediately.

sweet and spicy slow-cooker beef

I recently made a chuck roast in the slow cooker intending to toss it with bbq sauce and have it for sandwiches. The meat ended up so flavorful and delicious that we ate it by itself on slices of bread! You can use any cut of stewing beef you like, whatever happens to be on sale. If you don't have a slow cooker, you can just as easily make it in a large stock pot covered tightly with aluminum foil in a 300 degree oven.

serves 4

1 boneless beef roast (approx 2 - 2 1/2 lbs)
1 1/2 cups root beer (not diet!)
1/4 cup soy sauce
2 tbsp worcestershire sauce
1 tbsp montreal steak seasoning

Add all ingredients to slow cooker set on "high". Let cook for 4 - 4 1/2 hours, or until beef falls apart when you try to pick it up. Remove beef from slow cooker and allow to rest for 10 minutes. Then shred with 2 forks and mix with 1/4 cup leftover juices.

watermelon salad with feta and mint

A refreshing and easy summer salad.

serves 4

12 oz mixed salad greens, washed and dried
2 cups seeded watermelon, diced
3 oz crumbled feta cheese
8 fresh mint leaves, rolled and sliced in chiffonade
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil
salt and pepper

Whisk lemon juice, vinegar, salt and pepper together and set aside. Place salad greens on 4 plates and top with 1/4 each of watermelon cubes and feta. Divide mint evenly among plates and drizzle with dressing.

lemon icebox pie

This recipe makes it to my site as one of the few desserts I've ever successfully made. The real recipe includes making your own graham cracker crust, but I was not about to tempt fate. For an even simpler pie, just decorate the top with blueberries, blackberries, or sliced strawberries and forget the sauce. Be sure to allow the pie 6 hours to freeze.

makes one 9-inch pie

1 9-inch frozen graham cracker pie crust

filling:
2 (14-ounce) cans condensed milk
1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
Zest of 2 lemons
8 large egg yolks

sauce:
2 cups fresh strawberries, rinsed and hulled
1/2 cup sugar
1/2 cup water

Pre-heat oven to 325 degrees. Thaw pie crust according to package directions. Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture. Place the pie crust (in pan) on a rimmed baking sheet, pour the filling into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

For sauce, place strawberries in food processor and pulse until finely chopped (but not pureed). Place strawberries, water, and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until sugar has dissolved and a thick syrup has formed around strawberries, about 15 minutes. Allow to cool, then refrigerate until serving.

Serve slices of lemon pie with strawberry sauce spooned on top.

shrimp in wonton cups

This appetizer works equally well with shredded chicken breast or crab meat, so use whatever you have on hand. You can make both the shrimp mixture and the wonton cups the day before (keep shrimp in the fridge but cups in tupperware on the countertop) and just assemble right before you need them.

makes 2 dozen pieces

1 package refrigerated fresh wonton wrappers
1 lb pre-cooked shrimp, chopped
4 green onions, thinly sliced (both white and green parts)
1/2 cucumber, peeled, seeded, and diced small
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp toasted sesame oil
1 tbsp canola oil (plus extra for brushing wontons)
1 tsp pepper

Preheat the oven to 375 degrees F. Spray mini-muffin tin with cooking spray. Brush the wonton wrappers with canola oil, and place each wrapper into a section of muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

While wontons bake, mix remaining ingredients together in a bowl, tossing to combine well. Immediately before serving, fill cups with shrimp mixture.

lemon bruschetta

This was adapted from our favorite appetizer at our favorite local restaurant, Ella's. It's amazing how a little lemon juice changes the whole taste!

makes 8 pieces

8 thin slices baguette
2 cups grape or cherry tomatoes, quartered
2 scallions, thinly sliced
4 oz mozzarella, diced small
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil, plus extra for toasting baguette
salt and pepper

Mix all ingredients (except baguette) together and season with salt and pepper to taste. Set aside. Preheat oven to low broil (375 degrees). Lay baguette slices out on a cookie sheet and brush with a little oil. Place under broiler for a few minutes or until lightly browned. Allow to cool slightly, then divide topping evenly among slices. Serve at room temperature.

grilled corn with parmesan

A little mayo, some parmesan, and 15 minutes on the grill is all it takes to turn plain corn on the cob into something spectacular. You won't taste the mayo, it just helps to bind the cheese to the corn, then melts away!

serves 2

2 whole ears fresh corn, shucked
3 tbsp mayonnaise
2 tbsp grated parmesan
1 tbsp garlic salt
1 tsp pepper

Heat the grill to medium high heat (350 degrees). Mix all ingredients (except corn) together. Spread evenly over corn, and wrap corn tightly in aluminum foil. Grill for 15-20 minutes on indirect heat. Allow to cool slightly, then remove from foil and serve.

tilapia with lemon caper sauce

this sauce works equally well with other types of fish and with chicken. Don't add the butter until the very end, after you've turned off the heat.

serves 2

2 tilapia fillets
1 cup all purpose flour
juice of 1 lemon
2 tbsps capers
1 garlic clove, minced
1 cup white wine
1 tbsp corn starch
2 tbsp unsalted butter
3 tbsps olive oil
salt and pepper

Heat oil in a large skillet over medium high heat. While oil heats, mix flour, 1 tbsp salt and 1/2 tbsp pepper and spread onto a plate. Place one tilapia fillet in the flour and press so that flour adheres. Flip over and repeat with other side. Shake off excess flour and repeat with other fillet. Add fish to pan and allow to cook for 2 minutes on first side, then flip (fish should be golden brown). Cook for another minute on other side and remove from pan onto paper towels. Keep warm. Whisk cornstarch with 1/4 cup water to make a slurry.

Add garlic and capers to pan. Cook for a minute to soften garlic. Add wine and lemon juice and cook for 5 minutes or until reduced by half. Stir in slurry. Cook for another 3 minutes, then remove from heat. Add butter and stir to incorporate. Season with salt and pepper. Serve fish with sauce spooned over top.

mediterranean tuna steaks

this can be made with many different kinds of fish, from tilapia to salmon. The only adjustment you need to make is to the cooking time of the fish, depending the thickness of the fillets. Adjust the ingredients according to what you have on hand.

serves 2

2 tuna steaks
1/2 can diced tomatoes
1 garlic clove, minced
1/2 onion, thinly sliced
2 tbsp capers and/or 2 tbsp chopped green olives
1 tsp dried oregano
1 cup white wine, water, or chicken broth
small pinch red pepper flakes (optional)
2 tbsps olive oil
salt and pepper

Heat olive oil in a large skillet over medium high heat. Season steaks on both sides with salt and pepper and place in pan. Cook for 1 minutes on one side, flip, and cook for another minute on the other side (tuna will not be cooked through). Remove from pan. Reduce heat to medium. Add onions and garlic to pan and cook until onions are translucent, about 3 minutes. Add remaining ingredients and bring to a boil. As soon as mixture boils, reduce heat to medium low, so it is just barely simmering. Cook for 5 minutes, then add tuna back to pan and allow to cook for 3-4 minutes. Serve tuna warm with sauce spooned over it.

smoked salmon potato cups

You could peel, shred, and drain the potatoes yourself, but why? I can always find pre-packaged shredded hash browns (Simply Potatoes is the brand my grocery store stocks) when I need them. You'll need a mini muffin pan to make these, but it's worth the investment if you don't already have one, as there are tons of appetizers you can make with it.

makes 2 dozen potato cups

3 1/2 cups shredded hash browns
1 1/2 cups sour cream
6 oz nova style, thin-sliced smoked salmon, sliced into 24 pieces
1 bunch fresh chives, finely chopped
1/4 cup extra virgin olive oil
2 tbsp salt
1 tbsp pepper
non-stick cooking spray (optional)

Pre-heat oven to 375 degrees. Liberally grease the inside of a (24 cup) mini muffin pan with cooking spray or olive oil. Toss hash browns with olive oil, salt, and pepper. Spoon approximately 2 tablespoons of hash browns into each muffin cup and use your fingers to press into pan to create a cup (some hash browns will stick out over the top of the pan). Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool before removing from pan. Place potato cups onto serving dish.

Just before serving, spoon 1 tablespoon of sour cream into each potato cup, top with 1 slice salmon and a pinch of chives. Serve at room temperature.

modern bbq ribs

There are many different ways to make ribs, and we've tried them all. The method I use results in ribs that taste like they've been smoking all day, but really take only 3 1/2 hours start to finish. Slow-roasting the ribs first makes them fall off the bone, and finishing them on the grill gives them a great smoky flavor and that crisp, sauce coated exterior we love.

serves 8

2 full racks babyback ribs, rinsed and patted dry
1 cup modern grill rub
2 cups modern bbq sauce

Pre-heat oven to 275 degrees. Liberally season both sides of ribs with grill rub and wrap in 2 layers of heavy duty aluminum foil. Place foil-wrapped ribs on cookie sheets (so juices don't leak out into oven) and bake for 2 1/2 hours. 30 minutes before you take ribs out of the oven, light the grill. When coals are ready, spread them out to create a low, even heat throughout the grill. Remove ribs from oven, open foil, and allow to cool slightly so you can handle them. Carefully place ribs onto grill and coat each side with bbq sauce. Grill for 1 hour, basting with additional sauce and turning occassionally so both sides receive several coats of sauce. Allow to cool for 10-15 minutes before serving.

modern bbq sauce

I like my barbecue sauce nice and tangy, and more salty than sweet. It's easy to tweak to make it just the way you want it, though, so add a little more sugar, hot sauce, or whatever, until you find your perfect recipe. The best part about this sauce is its lack of special ingredients - you likely have everything you need in your pantry already!

makes 2 cups

1 1/2 cups ketchup
1 cup soy sauce
1/2 medium red onion, cut into chunks
2 cloves garlic
1/4 cup dijon mustard
1/4 cup red wine vinegar
1/4 cup (packed) brown sugar
1/4 cup hot sauce
canola oil
salt to taste
splash of liquid smoke (optional)

Heat 2 tbsp oil in a large saucepan over medium heat (the taller the better to prevent splatter). Process onion and garlic together in the food processor until finely chopped. Add to pan and cook until translucent but not browned, about 8-10 minutes. Add remaining ingredients and stir to combine. Cover sauce with a lid and bring to a boil, reduce heat to medium or medium-low immediately (you want only occasional bubbles to surface). Cook, stirring every 10 minutes or so, for 45 minutes. Taste sauce and adjust seasoning to your liking. If sauce is too thick, add water, 2 tbsp at a time, until desired consistency is reached.

mexican lasagna

This is a great way to use up leftover corn tortillas, even if they've become dried out. This dish freezes well, so make two smaller ones and freeze the second to eat next week!

serves 4

9 corn tortillas, cut in half
1 lb lean ground beef or turkey
2 cups shredded cheddar cheese
1 1/2 cups frozen chopped green peppers
1/2 yellow onion, chopped
1 can diced tomatoes
1 small can green chilis
1 tbsp garlic salt
1 tsp cumin
chili powder to taste
canola oil

Pre-heat oven to 375 degrees. Heat 2 tbsp oil in a large skillet and add beef or turkey, breaking up with the back of a spoon as it cooks. Season meat with garlic salt, cumin, and chili powder. Add onions, green peppers, tomatoes, and chilis, and cook for 10-15 minutes or until meat is cooked through, vegetables are tender, and most of liquid has evaporated. Remove from heat. Spoon a small amount of meat mixture into the bottom of a 9x11 baking dish and distribute evenly, to prevent tortillas from sticking. Place 6 tortilla halves in the bottom of the dish, covering as much of dish as possible (there will be some gaps). Spoon 1/3 meat onto tortillas and top with 1/3 of cheese. Repeat, ending with cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for additional 15 minutes, or until cheese is browned.

spicy salmon cakes

These salmon cakes are made just like crabcakes, and are a great use-up for leftover salmon. Serve over a bed of greens tossed with vinagrette for a light supper.

serves 2

1/2 pound cooked skinless salmon fillets, cut into 1/2-inch pieces
1 (6-inch) pita round or 1 slice firm white sandwich bread, torn into small pieces
4 tbsp light mayonnaise
1 large egg, lightly beaten
4 dashes cumin
4 dashes cayenne pepper or chili powder
6 dashes garlic salt
1 tablespoon lemon juice (juice of 1/2 lemon)
1 tablespoons olive oil

Mix together salmon, pita, mayonnaise, egg, spices, and lemon juice and form into 2 cakes. Heat oil in a large skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

potato gnocchi with pork and mushroom ragu

I adapted this recipe from Bon Apetit. It's a bit involved, but well worth the effort.

serves 4

1 ounce dried porcini or chantarelle mushrooms
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced crimini (baby bella) mushrooms
2 garlic cloves, minced
2 1/2 cups dry white wine
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can)
1 cup (or more) low-salt chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
1 cup grated Parmesan cheese
1 lb potato gnocchi

Place dried mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to food processor and chop coarsely. Reserve soaking liquid.

Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.

Cook gnocchi according to package directions and drain. Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. Spoon off fat from surface of ragù stir in basil. Add potato gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.

tuna pasta salad

A bowl of this simple pasta salad is all you need for a refreshing summer lunch or dinner.

serves 4

3/4 lb small pasta (macaroni or medium shells)
1 large or 2 regular cans chunk light tuna in water, drained
3 celery stalks, finely diced
3 eggs
1/4 onion, finely diced
3/4 cup light mayonnaise
salt and pepper to taste

Bring a large pot of water to boil. Add pasta and then set eggs on top of pasta gently. Cook for 8-10 minutes, or until pasta is al dente. Drain pasta and eggs. Place eggs in refrigerator to cool. Place pasta in a large bowl and add celery and onion, mix well. Allow to cool for 15 minutes, then add tuna and mayonnaise. Stir well. Peel eggs and chop into small dice using food processor, add to bowl. Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving to allow flavors to combine.

kathy's tabouli

I have tried tabouli (or tabouleh) at every greek and middle eastern restaurant I've ever eaten at. This, by far, is the best, and not just because it's my mom's recipe! Even if it's only two of you, make the full recipe. It's even better the next day.

serves 6

2 bunches parsley (curly, not italian flat leaf), rinsed and stems cut off
1 large tomato, seeded and cut into chunks
1 bunch scallions, rinsed, trimmed, and cut into chunks
2 cups bulghur wheat (find it with the wild rice and couscous, could be called Tabouli mix)
juice of 1 lemon (1/3 cup)
1/3 cup extra virgin olive oil
salt and pepper to taste

Cook bulghur according to package directions and place in refrigerator to cool. Make sure parsley is as dry as possible, then place in food processor and process until well chopped, but not finely chopped. Remove and place in a large bowl. Place tomato in the processor and chop, add to parsley. Place scallions in processor and chop, add to mixture. Add cooled bulghur wheat, lemon juice, and olive oil to salad, toss to combine. Season to taste with salt and pepper.

poached eggs with quinoa and turkey sausage hash

This dish makes a terrific brunch or satisfying dinner. Quinoa is high in protein, so this would be a complete meal even if you wanted to leave out the turkey sausage.

serves 2

1/2 cup quinoa
1 fresh italian turkey sausage
2 eggs
1.5 cups chopped, washed mustard greens (or spinach)
1 roma tomato, chopped
1 cup sliced cremini (baby bella) mushrooms
1 garlic clove, chopped
1/2 cup parmesan cheese
2 tbsp olive oil

Cook quinoa according to package directions and keep warm. Heat olive oil in a large skillet over medium-high heat. When oil is hot, remove turkey sausage from casing and add to pan, crumbling with a spoon as it cooks. When sausage is cooked through, add greens, mushrooms, garlic, and tomato to pan. Season with salt and pepper and cook until greens are wilted and mushrooms are lightly browned. Add quinoa and parmesan to pan and mix to combine.

While veggies cook, Heat 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer (very few bubbles). Gently add eggs to pan and cover. Cook eggs until yolk appears clouded over and remove from heat. Serve eggs over hash.