I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
We needed bread to go with the Lasagna that we made (of course). So we had purchased a French Baguette. I cut it in half, and then sliced it in half. For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.Top with Mozzarella, and broil until cheese is melted, and golden brown.Slice and serve.I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.
David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot. So, I decided to modify the recipe and make lasagna anyway.
- 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
- 1/2 lb Ground Italian Sausage (you can use all sausage)
- 1/2 tsp Coarse Salt (1/4 tsp table salt)
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1 cup Ricotta Cheese (or Cottage Cheese)
- 1 Egg
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
- 1/2 tsp Pepper
- 1/4 cup Chopped Fresh Parsley
- 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand)
- 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)
- 5-6 No Boil Lasagna Noodles
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. Mix the Cheese Mixture: In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan. Then layered the no-bake noodles, then more sauce. Then layer the meat mixture.Then the cheese mixture.I used fresh, baby spinach (almost the entire small package).Another sauce layer.Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese. Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.Uncover, and bake until cheese is golden or about 10-15 minutes. Remove from oven, and cool for about 15 minutes before cutting. Enjoy!David liked this, and I was not able to eat a lot of it at all. I mainly ate the everything but the noodles. Ugh.
I love asparagus. I love it steamed, roasted, in a salad or as a side. I have seen it in restaurants with it wrapped with prosciutto, and decided to give it a try in my new toaster oven (with the convection setting).I cleaned the asparagus, and took half of a slice of the prosciutto and wrapped the bottom half of the spear. Placed it in a oven safe dish (my small baker for the toaster oven).I baked them for about 20 minutes on 350 degrees. I loved how even they cooked. They turned out perfect. Crispy, nutty, and not overcooked. I will be making them again!!
Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.
- 4 tbsp butter, divided
- Season Salt and Pepper
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves garlic, sliced in half or finely diced (I like minced instead)
- 8 oz cremini mushrooms, stems removed and wiped clean
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
- ½ cup diced Parsley (optional)
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
David loves vinegar. My cucumber salad never has enough vinegar. He also loves potatoes. So when I came across this recipe from Gail Simmons, we had to try it.
2 lbs. small red- or white-skin new potatoes
1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
5 tbsp. kosher salt, divided, plus more for sprinkling
2 tbsp. unsalted butter
½ tsp. coarsely cracked black pepper
2 tbsp. finely chopped fresh chives, divided
1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
3. Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.Overall, a tasty dish. We served the potatoes with mini meatloaves. My plate below. One meatloaf and two smaller potatoes.
David loved this.
I had planned on making lasagna with zucchini noodles, but things don’t always work out the way I plan.
Most of the zucchini went bad, but one survived. So I decided to shred it, and make mini-meatloaves. The zucchini add a ton of moisture, and with some other flavors, really nice mini meatloaves.One pound of ground chuck, half of onion, and one small zucchini shredded. Added Italian seasoning, two eggs, and some panko breading.I have the Brownie pan from Pampered Chef. I love the little square portions I am able to make with anything I cook.
These are about two ounces each piece, and works out to be about 95 calories each.My plate with the vinegar smashed potatoes (another post). Perfect, juicy and the right portion size.
I have seen these around Pinterest, and other sites, and decided to give them a try. And, I got a fail—-big Pinterest FAIL!So the recipe was pretty simple. Take cheese slices, place them on the baking sheet (with a silpat), bake at 350 degrees for about 25 minutes. Well, this was my fail. Too many cheese slices on the baking sheet. Everything melted together. Yes, fail. So to recover, I cut the sheet and tried baking them a bit further.I spread them out more as well. They turned out wonderful this way. Crispy, crunchy, and savory. Loved these, and will make them again….So much better than buying them already done. I liked failing at this. It made me want to succeed, and conquer cooking. It was supposed to be super simple, and easy. It was, but if you do it correctly.
Okay… I love Gordon Ramsey. We had frozen scallops (first fail I am sure), but I have been wanting to try his recipe.
Pat the scallops dry. Season with salt and pepper. Place oil in hot pan.
Place them individually clockwise in the pan with the “fatter” side down.
Cook until browned on bottom (about 3 minutes).
For one set of scallops we added a tablespoon of butter, and a thyme stem. It definitely added flavor.
Drain on a paper towel, and enjoy!
One batch we did without the extra butter but with the thyme, still yummy.
David’s plate (we had leftover Burgundy mushrooms) and served with roasted broccoli.
My plate. The scallops didn’t need any additional sauce or seasoning. I so loved them, and we will make them again!
I needed to make some snacks that would incorporate my healthy changes.
Prepping for the week so that I plan to succeed. These are simple and a tasty snack on their own or on top of salads.
One can of chickpeas, drain and rinse until bubbles are gone. Dry on paper towels.
Put onto a baking sheet. Drizzle olive oil, and sprinkle cumin, cayenne pepper and paprika over, and roll to make sure they are evenly coated.
Bake in a 400 degree oven for about 25 minutes or until crispy.
Sprinkle with coarse salt. Store in an air tight container. These will spoil quickly. I store mine in the refrigerator.