Category Archives: MAIN DISH RECIPES

INSTANT POT CHILI WITH KIDNEY BEANS AND HATCH CHILES

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OK, so it’s confession time. Dear daughter Paula gave me an Instant Pot last Christmas. And frankly, the sheer thought of a pressure cooker in my very own kitchen scared the heck out of me. But late yesterday afternoon, I decided I wanted to serve chili for dinner.

Now, I’m not one of those people who can’t abide beans in my chili. After all, beans are really, really healthy, plus they taste good, and they’re cheap. But low and behold when I looked in my pantry, there was nary a can of beans. (Please forgive me Mr. Bush.) So I decided to bite the bullet and use my Instant Pot to cook the dry kidney beans that were in my pantry just waiting to be appreciated.

At just about the same time, Paula called me. (That girl’s sense of timing can sometimes be just a bit supernormal.) So I asked her how much water to use for 2 cups of dried beans, plus the length of time needed to produce a tender bean. Now, I actually had used the Instant Pot once in January to cook dried beans, but the result had not been sterling. So with Paula’s timely assistance, I once again decided to risk my life and the well-being of our kitchen.

I am here to tell you, the beans came out perfect! And I didn’t once have to leave the kitchen in fear for my life. The Instant Pot performed just like its instructions said it would. Good Instant Pot!

The rest of the chili I made in my largest Le Creuset pot, because I really like to mess with my food. (I guess I really should have entitled this recipe – Semi Instant Pot Chili, but I think I’ll just let that one pass!) Back to the beans. Adding the perfectly cooked beans when the time came, and in such fast order was really quite nice. As a result, I have decided to try making soup in my Instant Pot. I will let you know how that works out.

In the meantime, give this recipe a try. It’s really very tasty and it comes together with not too much effort. Of course working up the courage to use an Instant Pot takes some effort too. But if this 74 year old pressure cooker phobic lady can do it, you can too. The pressure is now on you!

  • 2 c. dry red kidney beans, or dried beans of choice
  • 4 c. water
  • 4 T. chili powder, divided
  • 1 T. dehydrated onion
  • 1 tsp. granulated garlic
  • 1 T. extra virgin olive oil
  • 1 lb. lean ground beef
  • 1 med. onion, chopped
  • 1 c. chopped celery, including leaves
  • 3 large cloves garlic, minced
  • ¼ c. roughly chopped fresh parsley
  • 1 (28-oz.) can chopped tomatoes (Italian if possible)
  • 1 (6-oz.) can tomato paste (Italian, but of course!)
  • 1 T. dried oregano (I use Mexican oregano)
  • 1 tsp. ground cumin
  • generous dash of ground cloves
  • 1 tsp. paprika
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. beef base (I use Better Than Bouillon Beef Base)
  • 3 roasted mild Hatch chiles* seeded and chopped or 1 (4-oz.) can diced green chiles
  • 1 can black olives, drained and halved

Combine the dried beans, water, 1 tablespoon of the chili powder, dehydrated onion, and granulated garlic in the Instant Pot insert. Cook the beans for 35 minutes on the bean/chili setting. (If no bean/chili setting on your instant pot, cook on high heat.)

Meanwhile heat the olive oil in a large, heavy covered pan. Add the ground beef and fry until most of the red is gone. Add the chopped onion, celery, garlic, and parsley. Cook until the onion is tender and the contents of the pan are starting to stick. Stir in the canned tomatoes, plus a half can of water, the tomato paste, plus a full can of water (using the cans to measure and transport the added water helps remove any remaining tomato from the sides and bottom of the cans), remaining 3 tablespoons of chili powder, oregano, cumin, cloves, paprika, salt, pepper, and beef base to the pot.

Bring chili to a boil, reduce heat, cover, and let burble for about 20 minutes, stirring periodically.

When the beans have cooked and the pressure has been released, either by waiting for it to do its own thing, or by manually releasing the pressure, carefully add the beans and any remaining liquid to the rest of the ingredients. Finally stir in the chopped chilies and the black olives.

Put the cover back on and cook for another 10 minutes or so. Adjust seasoning and serve hot. I like to serve the chili with shredded sharp cheddar cheese, sour cream, and cornbread.

*I buy fresh Hatch chilies (the mild variety) when they appear in our local farmers market or this last time I bought them at our local Haggen’s grocery store. Then I simply grill them on my BBQ and freeze them individually on a large baking pan. Once they are frozen, I place them in a freezer bag. When I need them for a recipe, I remove the amount needed, run cold water over them, peel off the skin, and chop off the stem head which contains most of the seeds. Then I chop the rest and use as needed.     

 

STUFFED PORTOBELLO MUSHROOMS WITH SWEET ITALIAN SAUSAGE, WHITE WINE, AND FENNEL

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Yesterday was devoted to stripping our trailer of our travel clothes, dirty towels, perishable items, cameras, binoculars, and other assorted “things” after our recent trailer trip to Yosemite National Park. (A couple of pictures at end of blog if you’re interested.)

By the time we had finished with the trailer, and gone to the grocery store for a few staple items, the last thing I wanted to do was spend a bunch of time in the kitchen preparing dinner. Plus Mr. C. had a homeowner’s board meeting last evening so I was under a time crunch.

While I was at the store, I happened to have picked up 4 beautiful Portobello mushrooms, a package of Italian sausage, and a fennel bulb. So while putting away the groceries when we got home, I decided to make something using these three ingredients. I already had a lovely recipe for stuffed Portobello mushrooms on this blog, (Sausage, Spinach, and Cheese Stuffed Portobello Mushrooms) but when I looked it over, I didn’t have all the ingredients on hand. And I sure as heck wasn’t going back to the grocery store. So I sat down at my computer and came up with this version.  We loved the mushrooms, so now you are up-to-date with not only our lives, but part of the reason this recipe is now being posted.

A couple other reasons this recipe made the cut, and believe me, about 30% of my culinary endeavors never get posted, is that the mushrooms were easy to prepare and only took me about 35 minutes to get them in the oven. That time even included getting the white rice going in the rice cooker. (And no, I don’t usually serve white rice, but I was in a hurry last evening. And steamed white rice takes less time and effort than almost any other side dish. Sometimes you just have to cut yourself some slack! And last night was one of those times.)

So I would recommend that you give this recipe a try. The filling is perfect with the delicious taste of the mushrooms. (Sweet Italian sausage and fresh fennel are simply a match made in heaven.) Add a little white wine, garlic, and Parmesan, and truly, what’s not to like? Buon Appetito

And for those of you who possess enquiring minds, the steamed white rice was ideal with the stuffed mushrooms. Of course it was!

  • 4 lg. Portobello mushroom caps
  • 1 T. extra virgin olive oil
  • 1 lb. bulk sweet Italian sausage
  • ½ med. yellow onion, chopped
  • 1 chopped fennel bulb
  • 3 garlic cloves, finely minced
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1/3 c. dry white wine
  • 1 T. finely minced fresh parsley
  • 4-6 oz. cream cheese, cut into cubes
  • non-stick cooking spray or butter, for greasing the baking pan
  • ½ c. grated Parmesan cheese

Using a slightly damp paper towel, wipe the mushroom caps removing any dirt. Cut the stems off and finely chop. Set aside. Use a spoon to remove the dark gills on the underside of the mushroom caps. Discard gills and set mushroom caps aside.

In a large fry pan, heat the olive oil, break up the sausage, and cook until only a small bit of pink remains. Add the chopped mushroom stems, onion, and fennel. Cook until both the onion and fennel are starting to soften. Add the garlic, salt, pepper, crushed red pepper flakes, wine, and parsley; cook for one minute. Remove from heat and stir in the cream cheese.

Place the mushrooms in a greased baking dish. Evenly divide the sausage mixture as you stuff the mushrooms. Top each stuffed mushroom with Parmesan cheese.

Place in a pre-heated 350 degree oven for 35-40 minutes or until the mushrooms are soft and the Parmesan cheese is crisp on top. Serve immediately.

Yosemite – Half Dome from Glacier Point

Interesting “fossil” in front of interesting rock formation

CHEDDAR CHEESE POLENTA TOPPED SHEPHERD’S PIE

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This is a yet another recipe from our dear friend Jim for a shepherd’s pie that features leftover steak, pot roast, sirloin tip roast, you name it! But don’t let the fact that you don’t have any leftover beef stop you from making this fantastic dish.

Cooking class: The main thing to consider when using cooked beef or cooking some beef right on the spot, is that you should use either a tender piece of cooked steak, or a less expensive piece of beef that has already been tenderized by the cooking method. Like pot roast for example. The reason I mention this is because if you simply fry up a piece of bottom round, for example, then cut it into bite sized pieces, your chances of the beef staying tender after baking for 35 to 40 minutes in a thick liquid is slim. Better to start with an already cooked steak or tenderized piece of meat. If none available, your next option is to grill or fry up a high quality, fairly marbled piece of steak to no more than medium rare. Allow the meat to cool completely, then cut it into bite sized pieces.

But enough about my opinion of the meat you choose to use in this dish. On to the rave reviews this pie garnered from Margo, Mr. C. and me while we stuffed our faces at Jim and Margo’s table a couple of weeks ago.

Wow! I think that was the first word out of my mouth that evening. Quickly followed I’m sure with – please sir, may I have some more? (Sounds familiar, right?) But I meant it. The shepherd’s pie was just amazing. So of course the first thing after dinner I made Jim write down the recipe. (Of course I did.) Because I really wanted to be able to make this dish any old-time I felt like it, and I wanted to share this fabulous recipes with you.

So, last evening, having leftover pot roast in the refrigerator, I prepared Jims’ recipe (only minor changes here and there) and the recipe below is the result.

I have to tell you, this recipe for shepherd’s pie is absolutely scrumptious. Truly the best I have ever tasted. And yes, I can hear you saying “but it isn’t topped with mashed potatoes”. OK, if you must, you can top the pie with mashed potatoes. Just don’t mess with the filling part because it is perfection personified!

Jim, thank you again for this marvelous recipe. Also to you and Margo for being such wonderful people and such dear friends. I don’t know what we did to deserve you, but whatever it was, it must have been spectacular!! 

  • 2 T. extra virgin olive oil
  • 1 med. onion, chopped
  • 1 lg. carrot, cut into small dice
  • 1 small rutabaga, cut into small dice
  • ½ lb. button mushrooms, sliced
  • ¼ c. white (dry) vermouth
  • freshly ground black pepper
  • 2 tsp. herbs de Provence (see my recipe below)
  • 1 T. chopped fresh parsley
  • 2 T. unsalted butter
  • 2 T. flour
  • 2 c. vegetable stock (can be made with Better Than Bouillon and water)
  • 2 tsp. beef flavoring (Better Than Bouillon, straight out of the jar)
  • 2-3 c. cubed leftover steak, pot roast, sirloin tip roast, etc.
  • ½ c. uncooked frozen petite peas, opt.
  • paprika

Heat the olive oil in a large fry pan. Sauté the onion, carrot, and rutabaga until the veggies are starting to get tender. Add the mushrooms; continue cooking until the carrot pieces are completely crisp tender. Deglaze the pan with the vermouth, then add the pepper, herbs de Provence, and parsley.

Add the butter and flour; cook for a good 2 minutes whisking the entire time. Slowly whisk in the vegetable stock and beef flavoring. Allow sauce to thicken stirring continually.  Add the leftover meat. Bring to a boil and adjust seasoning.  (Don’t add too much salt, because the polenta also contains salt.) Stir in the uncooked peas.

Pour into a casserole dish, top with polenta, and sprinkle lightly with paprika. (Leftover polenta works great for this dish.)

Bake the pie in a pre-heated 350 degree oven for 35-40 minutes or until the filling is hot and bubbly. Remove from oven and let sit for 8-10 minutes before serving.

CHEDDAR CHEESE POLENTA

  • ½ c. whole milk
  • 1½ c. chicken stock or water
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. finely ground polenta/cornmeal
  • 1 T. unsalted butter
  • 1 c. shredded sharp cheddar cheese

Bring the milk, stock, salt, and pepper to a boil in a covered, medium-sized saucepan. Pour polenta slowly into boiling liquid, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.

Cover and cook for 20-30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when the texture is creamy and the individual grains are tender. Turn off heat and gently stir the butter into the polenta then mix in the cheese. Adjust seasoning before topping the Shepherd’s pie.

Note: I made the polenta before I started working on the shepherd’s pie. The polenta happily burbled away while I chopped the veggies for the pie. When I was ready to top the pie, the polenta was already fairly stiff. I merely scraped off portions of the polenta and carefully smeared them all over the top of the beef mixture. Piece of cake.

HERBS DE PROVENCE  

  • 1 T. dried savory
  • 1 tsp. dried rosemary leaves, semi broken down in a grinder or mortar and pestle
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme, semi broken down in a grinder or mortar and pestle
  • 1 tsp. dried parsley

Combine all ingredients in a bowl. Store in an airtight container in a cool, dark place. Notice there is no lavender in my mix. I do not care for cooking lavender, therefore I leave it out!

 

OVEN-ROASTED SALMON WITH LEMON BASIL AIOLI

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I know there are thousands of recipes for cooking salmon in cookbooks and out there in internet land. But this recipe from the American Test Kitchen is truly outstanding, especially since you cook your piece of salmon in the privacy of your own kitchen. No standing out in the cold to BBQ it, no marinating action required, no special poaching ingredients to mess with, and no fancy equipment involved. So for the tiny amount of effort it takes, you will have created a perfectly tender, moist, delicious, and healthy treat for yourself and your family.

Of course if you serve the salmon with Lemon Basil Aioli or any of the other three condiment recipes given below, the healthy meter on this salmon recipe takes a dip towards the not-as-healthy end of the scale. But for some people I know, and not just you Mr. C., simply prepared fish of any kind is just not complete without an aioli or sauce on the side. And the recipes below are our favorites. All are easy to prepare, and just lovely with simply prepared seafood.

So get yourself to your local purveyor of fresh fish and give this roasting method a try. You will thank me just the way I am taking this opportunity to thank our dear friends Mark and Vicki for introducing us to this wonderful and simple method for cooking salmon.

p.s. I’ve included the condiment recipes below just for those of you for whom aioli or tartar sauce with fish is as necessary as chocolate sauce over vanilla ice cream is to others. You’re welcome. 

  • 1 lb. salmon fillet, skin still on one side (the thickest piece you can find)
  • 2 tsp. extra virgin olive oil
  • freshly ground sea salt
  • freshly ground black pepper

Cut off any whitish, fatty portion along the edges of the salmon. Pull out any bones. (I use a pair of tweezers for this purpose.) Cut the salmon fillet into four pieces of equal size.

Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

Pat salmon dry with paper towels. Rub the top of each fillet evenly with olive oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully and quickly place salmon skin-side down on the baking sheet. Place in oven and roast until centers of thickest part of fillets register 125 degrees when inserted with an instant-read thermometer, about 9 to 13 minutes. (Check after 7 minutes if the salmon pieces are thin.)

Serve immediately. Pass the aioli or tartar sauce.

LEMON BASIL AIOLI

  • ¾ c. light mayonnaise
  • 1/3 c. finely chopped fresh basil
  • 2 small garlic cloves, finely minced
  • 1 tsp. finely grated lemon peel
  • 4 tsp. fresh lemon juice
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Combine all ingredients. Serve with the salmon, other types of seafood, crab cakes, or as a terrific sandwich spread.

PIQUANT TARTAR SAUCE

  • ½ c. light mayonnaise
  • ½ c. sour cream
  • 1 T. drained capers
  • 2 T. rough chopped dill pickle
  • 1 small shallot, peeled and rough chopped
  • 2 tsp. chopped flat leaf parsley
  • 1 T. fresh lemon juice, or to taste
  • 1/8 tsp. Old Bay seasoning
  • ½ tsp. course grained mustard
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a food processor, combine all the ingredients and pulse several times until the pickle is finely chopped and all of the ingredients are well mixed but not pureed. Adjust seasonings and refrigerate several hours before serving.

OLD BAY AIOLI

  • ½ c. light mayonnaise (I use Best Foods Light Mayonnaise)
  • 2 tsp. Dijon mustard
  • ½ tsp. granulated garlic
  • ¼ tsp. sriracha
  • 4 tsp. fresh lemon juice
  • ½ tsp. Old Bay Seasoning
  • freshly ground black pepper to taste
  • kosher salt to taste

In a small bowl, whisk together the mayonnaise, mustard, granulated garlic, sriracha, lemon juice, Old Bay Seasoning, and pepper. Add salt if needed.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

FRIED CHICKEN BREASTS WITH A KALE, BLACK GARLIC, PRESERVED LEMON, AND PROVOLONE CHEESE TOPPING

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I am having so much fun trying out recipes that contain black garlic and preserved lemons. These new to me ingredients just seem to be a match made in heaven. Their individual flavors absolutely complement each other. (If either or both of these ingredients are new to you, please read about them at the bottom of this post.)

So when I was hungry for chicken last evening, I decided to play around and see what kind of concoction I could create to enhance the flavor of a simple pan fried chicken breast. I not only wanted the chicken dish to be terribly tasty (of course), but I insisted to my sauce loving self, that any topping I produced would not only be delicious, but healthy! (Not easy for me, because I love me my cream sauces!)

So with the knowledge that the half wine barrels behind my house had beautiful stems of kale at the absolute peek of their deliciousness, I started my chicken topping with just picked, washed and roughly cut kale. To the kale I added a few other ingredients, and the recipe you find below is the result.

This recipe is easy to prepare, and fairly inexpensive if you already have the black garlic and preserved lemons that is. If you don’t happen to have these 2 ingredients in your refrigerator, you can always substitute with regular garlic and fresh lemon juice.

But please don’t hesitate to purchase both of these innovative products and experience for yourself the wonder of these two culinary delights. Each can be used in almost any of your favorite savory recipes calling for garlic or lemon juice.

FYI: I am, as I write, trying out recipes for both preserved lemons and black garlic. Both take time. So I have lemon pieces brining away in my refrigerator and on the counter of my outdoor kitchen, heads of garlic heating away on the warm only option in my rice cooker.

Spoiler warning! I know already that my preserved lemon pieces are going to be divine. (I cheated and used some last evening, even though my preserved lemon recipe calls for at least 10 more days of refrigerated incarceration for the lemons to be completely “preserved”.) And the garlic heads need at least 2 more weeks before they have turned a stunning shade of black, and therefore ready to be classified as “black garlic”. I shall endeavor to keep you posted.

In the meantime, have fun in your kitchen and don’t forget to try new recipes that include newfangled ingredients. New dishes are fabulous for our taste buds and serve to help us retain our cognitive skills. And for those of us who are senior citizens, any help in that arena is much appreciated.  

  • 2 T. extra virgin olive oil
  • 2 boneless, skinless chicken breast, cut in half lengthwise and dried with paper towels
  • kosher salt
  • freshly ground black pepper
  • 4 c. roughly chopped kale, dried (I use my salad spinner)
  • 2 cloves black garlic, finely chopped
  • 1 fresh garlic clove, finely minced (or more if you don’t use black garlic)
  • tiny pinch crushed red pepper flakes
  • ½ c. chicken stock
  • 2 tsp. minced preserved lemon or 1 T. fresh lemon juice
  • 1 c. shredded provolone cheese

Heat the olive oil in a large fry pan. Add the chicken to the pan and sprinkle with salt and pepper. Fry until the first side is just starting to brown. Flip to the second side, sprinkle with salt and pepper, and cook until the interior temperature reaches at least 165 degrees. (Best way to check is with an instant read thermometer poked into the thickest part of the meat.) Remove from pan when done, cover with aluminum foil, and set aside.

Meanwhile, using the same pan, sauté the kale until it starts to soften, about 6-7 minutes. Add the black and fresh garlic, red pepper flakes, and chicken stock. Cook until most of the liquid has evaporated. Stir in the preserved lemon and adjust seasoning.

To serve, place a piece of chicken on each person’s plate, add a quarter of the kale topping, and sprinkle with a fourth of the shredded cheese. Serve immediately.

Black Garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 2-3 weeks. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.) Black garlic is perfect in salads, pastas, sauces for various meats, and any other dish that would benefit from a mellow touch of garlic.

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in sauces, salads, salad dressings, pasta dishes, main dishes, you name it! Recipe for homemade preserved lemons soon to follow.

 

 

CHUNKY ANDOUILLE SAUSAGE, SHRIMP, AND CHICKEN SOUP

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So what do you do with half a pound of andouille sausage, 1 chicken breast, and 8 ounces of frozen, uncooked shrimp? You make soup, of course. And that’s just what I did the other evening. I made soup. Middle of summer and all. With garlic toast on the side, it turned out to be a perfect mid-summer meal! And yummy, oh my goodness yes!

Based on a recipe I found on the Genius Kitchen site, I added some ingredients, changed the amounts here and there, and adjusted and simplified the preparation instructions. But the bones of the soup are basically from that site. (Great site BTW.)

My only regret after dinner was that I hadn’t had enough of the main ingredients to prepare a full recipe. But by all means, you can halve the recipe very easily. Just don’t blame me if you halve the recipe and wish you hadn’t. But enough about blame. Let’s get back to the “soup in the middle of summer” part.

It just came to me while I was writing this recipe preface, that I have displayed terribly misguided thinking in the past. And frankly, I should have realized my archaic opinion of serving hot soup in the summer was just that. Archaic! After all, what’s just about the first thing I discuss with our waiter, after I order my martini of course, when we go out for dinner? “What’s the soup of the day?” Winter and summer, I ask that same question. And I don’t let the temperature outside have any part of my decision. (You can just about make bet on my saying yes to any type of seafood bisque, regardless of the time of year.) So to date, why have I not served more hot soup in the summer? Because I’m a total idiot, that’s why!  

Of course there are many wonderful cold soups, but I’m going to start serving hot soup in the summer too. And yes I get the whole thing about cooking over a hot stove. But not all soups take hours to simmer, and many soups are a one dish meal. And let’s not forget about the abundance of fresh veggies in the summer. That and the fact that many soups are low in calories and easily warm up the next day in the microwave.

So my friends, don’t make the same mistake I’ve made the last 54 years of my life. Don’t wait until fall to serve hot soup. After the other evenings meal, sitting on our east facing deck, enjoying this delicious soup and garlic toast, I’ve become an advocate of hot soup in the summer. Well that, and one dish meals. (I’m not counting the garlic toast as another “dish”, because I dunk it in the soup, which clearly indicates that it’s just another aspect of the soup. Right!?!?)

Enjoy the rest of your summer. And one more thing. Please don’t leave out the green and red peppers. The soup would simply not be the same without these two key ingredients. And yes, this dish has definite Cajun influences. But there-in lies its basic appeal. I need say no more!

  • 2 T. extra virgin olive oil, divided
  • 1 lb. andouille sausage, sliced into 1/3-inch pieces (I use Johnsonville Andouille Smoked Sausage – not too spicy)
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces  
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. uncooked lg. shrimp, peeled and deveined
  • 1 lg. yellow onion, chopped 
  • 2 green bell peppers, chopped  
  • 2 red bell peppers, chopped   
  • 4 stalks celery, thinly sliced
  • 6 cloves garlic, finely minced
  • 1 (28-oz.) can diced tomatoes (Italian canned tomatoes are best)
  • 3 c. chicken broth
  • 1 c. dry white wine
  • 2 tsp. Worcestershire sauce
  • 1 T. dried oregano 
  • 2 tsp. dried thyme 
  • 4 tsp. sweet paprika (preferably Hungarian paprika)
  • ¼ tsp. crushed red pepper flakes  
  • Garlic Toast, opt. (see recipe below)

Pour 1 tablespoon of the olive oil into a large covered soup pot. Sauté sausage until browned on both sides. Remove from pan and transfer to a small bowl.

Sprinkle chicken pieces with salt and pepper. Add chicken to the pan and sauté until completely cooked. (Don’t over-cook.) Transfer chicken to another small bowl and set aside.

Add shrimp to the pot, and sauté just until fully cooked. Remove from pan and add to the bowl with the cooked chicken. Set aside to cool. Once cool place in refrigerator until needed.

Meanwhile, add the remaining 1 tablespoon olive oil, onions, peppers, and celery to pot; sauté for 10 minutes or until the veggies are soft and beginning to brown. Stir in the garlic and cook for 1 minute.

Return half of the cooked sausage to pot. Stir in the canned tomatoes with juice, chicken broth, wine, Worcestershire sauce, oregano, thyme, paprika, and crushed red pepper flakes.

Bring mixture to a boil. Reduce heat; cover, and simmer for 60 minutes.

After 60 minutes, add the remaining cooked sausage, chicken, and shrimp to the pot and simmer about 3-4 minutes or until the soup has come again to a hearty simmer. Adjust seasoning, and serve with garlic toast.

GARLIC TOAST   

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a very light golden brown.

 

 

ASIAN SALAD WITH GRILLED PORK TENDERLOIN SLICES

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As promised, this is another recipe to help you feature leftover pork tenderloin. In this case, the pork tenderloin I used was from my recipe for Grilled Soy Sauce Marinated Pork Tenderloin on this site. And it all came together beautifully.

First of all I should tell you once again that I love main course dinner salads. And if the meat or protein is already cooked, all the better! One less step for me. Of course the hacking and slashing of the veggies (my friend Vicki’s term for cutting vegetables) still has to occur, and the dressing still has to be prepared, but what the heck, there’s still one less step to construct. (I’ll take all the help I can get on this one, because I do get tired of chopping veggies and building salad dressings!) But I love salads, so I guess it’s a small price to pay to eat a dish that’s healthy from all the veggies and dressed with a vinaigrette that’s not only tasty, but doesn’t contain ingredients I can’t pronounce! Like I said, all the better.

So next time you have leftover meat of any kind, use it in a salad. Have leftover roasted veggies, they are wonderful in salad too. Dried fruit, nuts, and seeds can also add a wonderful touch to an otherwise boring combination of lettuce and dressing. Let your imagination be your guide.

And please do make your own salad dressings. Homemade dressings save money, and help insure that only quality ingredients reach the lips of the ones you love. Of course, the shelf life on homemade dressing is very short in comparison to that bottle of dressing you purchased how many months ago? I rest my case!

  • 2 T. vegetable oil
  • 2 T. sesame oil
  • 1 T. finely minced fresh ginger
  • 1 garlic clove, finely minced
  • 2 T. white vinegar (not white wine vinegar; the old fashioned inexpensive vinegar)
  • 1 T. fresh lemon juice
  • ½ tsp. sugar
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. chopped romaine lettuce
  • 1 c. thinly sliced red cabbage
  • ½ c. finely diced celery
  • ½ c. sliced green onions
  • 1 med. carrot, grated
  • ½ c. frozen edamame, thawed
  • 2 T. toasted sesame seeds
  • ½ c. toasted slivered almonds
  • thinly sliced grilled pork tenderloin (I use leftover Grilled Soy Sauce Marinated Pork Tenderloin on this site.)

Whisk or shake together the vegetable oil, sesame oil, ginger, garlic, vinegar, lemon juice, sugar, salt, and pepper.

Combine the romaine, cabbage, celery, green onions, carrot, edamame, sesame seeds, and almonds in a salad bowl. Pour on enough salad dressing to moisten. Avoid adding too much dressing or the salad will taste heavy or over-dressed. (It is meant to be a light and refreshing salad and just perfect for a warm summer evening.)

Scoop salad onto individual plates and top with pork. 

 

GRILLED PORK TENDERLOIN AND NOODLE CASSEROLE

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OK, yesterday I promised to post a couple of recipes to help you use up some of your leftover grilled pork tenderloin from my 2 recent posts starring this fabulous cut of pork.

Now I realize, having leftover meat is not a bad thing, in fact it’s a great thing. But what to do with it can sometimes be daunting. So this is what I did to utilize the leftover pork tenderloin from my recipe for Grilled Pork Tenderloin with Bourbon BBQ Sauce. I made a casserole. And oh boy was it good. And no, I didn’t use the leftover BBQ sauce. But the pork itself was seasoned perfectly for the other ingredients in this casserole. (You’d think I actually planned it that way. But boy would you be wrong. Just a lucky coincidence!)

For the rest of the casserole, I only used ingredients I happened to have on hand, so no trip to my local grocer was necessary. So if you decide to try this recipe, you too can use what you happen to have on hand. No red bell pepper, no problem. Swiss cheese, but no cheddar – knock yourself out. Hate peas – who cares! It’s a casserole using leftover meat – make it your own. This recipe is just a suggestion for what to do when staring at leftover pork tenderloin in your refrigerator and not wanting to serve it exactly like you did the previous evening.

Of course, you could always just thinly slice the meat, then gently warm it in the leftover BBQ sauce, and slather it between two halves of a lovely, crispy bun. But what fun would that be, when instead you could empty out your refrigerator veggie bin and have leftover casserole for your next days’ lunch? Your welcome!

  • 5 T. butter, divided
  • 2 T. flour
  • 1½ c. milk (I use whole milk)
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. dried parsley
  • pinch crushed red pepper flakes, opt.
  • 1 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • ½ c. diced onion
  • ½ c. finely diced celery
  • ¼ c. red bell pepper, finely diced
  • 6-8 sliced fresh mushrooms
  • 2 garlic cloves, finely minced
  • ½ c. sour cream, or more to taste
  • 1½ c. grated sharp cheddar cheese
  • ½ c. frozen petite peas
  • 2 c. egg noodles, cooked al dente and drained 
  • 2 c. thinly sliced cooked pork tenderloin, cut into narrow strips  
  • ¾ c. Panko breadcrumbs

Melt 2 tablespoon of the butter in a small saucepan. Whisk in the flour and stir for about a minute. Gradually whisk in the milk and cook until the sauce is thick and creamy. Take off heat and stir in the salt, pepper, parsley, crushed red pepper, Dijon mustard, and Worcestershire sauce. Set aside.

Melt 2 tablespoons of the butter in a large skillet over medium heat. Stir in the onion, celery, red pepper, and mushrooms; sauté until the onion turns translucent. Don’t allow the veggies to brown. Stir in the garlic and cook for one minute.     

Remove pan from heat and stir in the prepared sauce and sour cream until well combined. Then add the cheese, peas, cooked noodles, and cut pork. Adjust seasoning.

Dollop mixture into a lightly greased 9×13-inch baking dish (preferable glass) or ceramic casserole dish.

Melt the final 1 tablespoon butter in a small pan. Stir in the Panko. Sprinkle topping evenly over the casserole.

Bake in a preheated 325 degree oven for 35-40 minutes, or until bubbly and the topping is a nice golden brown.

 

GRILLED SOY SAUCE MARINATED PORK TENDERLOIN

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When we were in Salt Lake City recently to visit my son and his family, I came up with this recipe for our father’s day celebration meal. Everyone liked it, so when we returned home I made it again for just Mr. C. and me. Still tasted good, so here goes with yet another recipe for pork tenderloin. (In the next couple of days I will publish my recipes for Grilled Pork Tenderloin and Noodle Casserole and Asian Salad with Grilled Pork Tenderloin Slices to help you figure out what to do with all the pork tenderloin you have left-over from the many pork tenderloin recipes on this site!)

Anyway, this is my take on a soy sauce based marinated tenderloin. It’s ever so flavorful without beating you over the head with its Asian goodness. One might even say it produces a subtle Asian inspired flavor. But anyone who has ever met me knows that I am absolutely unable to do anything with subtlety, so you’ll have to be the judge on this one.

So give it a try while it’s still officially grilling season. It’s easy to prepare and feeds several people, unless of course you are feeding teenagers, then my advice to you is to double the recipe. Happy grilling!

And don’t forget to garnish the sliced pork with sliced green onions. Right kids!?!?

  • ¼ c. extra virgin olive oil
  • 1/3 c. soy sauce (if you use low sodium soy sauce, add an additional ½ teaspoon sea salt)
  • 6 garlic cloves, finely chopped
  • 2-3 T. finely minced fresh ginger
  • ¼ tsp. crushed red pepper flakes
  • ½ tsp. sea salt (sea salt contains minerals that add to the marinade flavor)
  • freshly ground black pepper (not too much)
  • 2 pork tenderloin, trimmed of silver skin and excess fat
  • 2-4 thinly sliced green onions, opt.

Combine the olive oil, soy sauce, garlic, ginger, red pepper flakes, sea salt, and pepper in a shallow dish or zipped plastic freezer bag. Add the tenderloin and turn in the marinade until all surfaces are introduced to the liquid.

Place in a cool place for at least 5-6 hours. If marinating longer, like overnight, place in the refrigerator. Bring meat to room temperature before placing on the grill.

Heat your grill to about 300 degrees. (And yes I know, every other recipe you read will say to grill pork tenderloin at about 500 degrees. I totally disagree. I find 300 on my Weber gas grill to be perfect for this recipe.)

Place room temperature marinated tenderloins on grill surface. (Do not rinse off the marinade. Just hold it out of the marinade for 5 seconds or so before placing on the grill.) Close lid, and walk away for 7 minutes. Flip the meat, close the lid again, and walk away for another 10 minutes or so. Using a thermometer (instant is the easiest), grill until the internal temperature reaches 140 degrees.

Remove from grill and tent with aluminum foil for at least 8 minutes. Then thinly slice on the diagonal and place on a serving dish. Garnish with green onions and serve immediately.    

 

GRILLED PORK TENDERLOIN WITH BOURBON BBQ SAUCE

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So – let’s talk pork tenderloin. I know I have said it before, but for the greatest bang for your buck, you really can’t beat pork tenderloin. And I’m sure most of you already know that it is no longer necessary to cook the pickles out of pork to insure against contracting trichinosis. So pork tenderloin prepared carefully, need no longer resemble and taste like dried shoe leather. The secret – don’t over-cook the meat! And then, regardless if you brine, marinate, rub, sauce, etc. the pork, it will turn out tender and juicy. And seriously, don’t hesitate to cook your pork with a little pink still showing.  

So, about this recipe. The pork preparation part is from the Dr. Dan 101 cooking for two site (The best grilled pork tenderloin – Memphis style). And yes, I made a few deviations from the original recipe, but I don’t feel anything was lost in the translation. The BBQ sauce – well let’s just say I’ve been making a version of this recipe for about 40 years.

This recipe for pork tenderloin takes advantage of both a simple brine and a dry rub. Sounds onerous, but really both the brine and rub are easy and fast to throw together. And the result is nothing less than delicious. And exceedingly tender and juicy. Pretty much perfect in every regard.

So do yourself a huge favor, and serve this pork and BBQ sauce to your family and friends while the true grilling season is upon us. (And yes I know you can grill any time of year. But who likes to don a parka just to cook a piece of meat when it’s cold and possibly raining or snowing outside. Not this girl, that’s for sure.)

An interesting note about terminology: Our dear friend Jim enlightened us last evening on the proper usage of the terms “grilling” and “barbecuing”. Simply put, and if I understand correctly, when you barbecue meat, you cook it low and slow using slowly circumvented hot air or smoke from wood chips, with the grill lid closed. When you grill, the lid is mostly up, with direct, fairly high heat coming from under the meat/veggies/fruit, etc. For example you would probably grill chicken breasts, but you would most likely barbecue a pork butt. Actually, most large grills are equipped to both grill and barbecue. And as is the case with many foods cooked on a grill, a little bit of “grilling” and “barbecuing” actually occurs in the quest for a delicious finished product. To prove my point, this recipe includes both grilling and barbecuing techniques. Happy summer and happy outdoor cooking.

  • 4 c. water
  • 4 T. kosher salt
  • 5 T. brown sugar, divided
  • 2 pork tenderloin, trimmed of excess fat and silver skin
  • 2 T. paprika
  • freshly ground black pepper
  • ½ tsp. chili powder
  • ½ tsp. dry mustard
  • ½ tsp. granulated garlic
  • ½ tsp. onion powder
  • lg. pinch cayenne pepper
  • vegetable oil
  • thinly sliced green onions, garnish, opt.

Combine water, salt, and 3 tablespoons of the brown sugar together in a one-gallon food storage bag or a shallow glass container. Add the tenderloin to the brine and refrigerate for 2 to 4 hours.

Meanwhile combine the paprika, remaining 2 tablespoons brown sugar, black pepper, chili powder, cayenne, dry mustard, granulated garlic, and onion powder.

When the tenderloins have finished their time in the salt water bath, rinse well under running water and pat dry with paper towels.  

Place the tenderloins on a small shallow baking pan. Sprinkle all over with the rub. Cover with plastic wrap and set in a cool place (not the refrigerator) for a couple of hours. 

Meanwhile, heat your grill. If you have a large enough grill, heat 1 section to 450-500 degrees. Heat another section to about 300 degrees.  Oil both parts of the grill with the vegetable oil.  

Grill each tenderloin for about 3 minutes per side on the hotter part of the grill with the lid up. Immediately transfer to the cooler section, close the lid, and grill/barbecue each side again until the internal temperature reaches 140 degrees at the thickest point. (I use my instant read thermometer.)  Remove from grill and tent with aluminum foil for at least 15 minutes before thinly slicing on the diagonal. Garnish with sliced green onions and pass the Bourbon BBQ Sauce.

BOURBON BBQ SAUCE

  • ¼ c. unsalted butter
  • ¼ c. minced onion
  • 3 cloves garlic, minced
  • ¼ c. brown sugar
  • 2 tsp. whole grain mustard
  • 1 c. ketchup
  • 1/3 c. Worcestershire sauce
  • ¼ c. fresh lemon juice
  • ¼ tsp. hot sauce, or to taste
  • ¼ tsp. cayenne
  • 2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.