Friday, July 7, 2017

Hobo Potatoes

This is a simple grilled potato recipe that Deirdre made up a few years ago.  We titled the name of this dish "Hobo Potatoes," after its similarity to this recipe titled a "Hobo Dinner."  Here is the recipe for Hobo Potatoes:


- 4-6 potatoes, cut into quarters
- Salt & pepper to taste
- Olive oil
- 2-3 rosemary sprigs


1.  Place the potatoes in a bowl and season to taste with salt and pepper.  Pour a few tablespoons of olive oil over the potatoes and toss them to coat.
2.  Lay out a piece of aluminum foil.  If you have it, spray that aluminum foil with Pam or any spray oil.  
3.  Place the potatoes in the foil, and place on top of the spuds the rosemary sprigs.  Seal up the aluminum foil pouch.
4.  Place the foil pouch on a heated grill and cook for 45 minutes.  Turn the pouch over about every 15 minutes.
5.  After 45 minutes on the grill, remove the pouch.  Open the pouch and discard the rosemary.  Serve the potatoes and enjoy!

Sunday, April 30, 2017

Simple Roasted Rack of Lamb with Red Wine Pan Sauce


- 2 racks of lamb (1 1/2 - 1 1/3 lbs), frenched and trimmed
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 cup (8 oz.) dry red wine
- 2 1/2 teaspoons fresh minced rosemary
- 1 cup (8 oz) chicken broth
- 2 tablespoons unsalted butter, softened
- salt and pepper to taste


1.  Adjust your oven rack to the lower middle position, and preheat the oven to 425F.
2.  Season the lamb with salt and pepper.  Heat the olive oil in a skillet over high heat until the oil shimmers.  Place the racks of lamb in the skillet, meat side down in the center of the pan, with the ribs facing outward.  Cook until well browned, about 4 minutes.  Using tongs, stand the racks up in the skillet, leaning against each other to brown the bottom of the racks (see image above).  Cook until the bottoms of the racks have browned, about two minutes.
3.  Transfer the racks to a roasting pan.  Roast the racks until the center of the racks register 130F (for medium rare).  Adjust final temperature to your taste.
4.  When the racks are done, remove from the oven and place on a cutting board and cover with aluminum foil to rest for about 10 minutes.
5.  While the racks are roasting, pour off all but 1 1/2 tablespoons of the fat from the skillet used to brown the racks.  Over medium heat, add the shallots and cook until softened, about 2 minutes.
6.  Add the red wine and the rosemary and cook over medium high heat until the wine is reduced to be dark and syrupy, about 7-8 minutes.
7.  When the wine has been reduced, add the chicken broth and simmer until the sauce has been reduced to about 3/4 of a cup.  This should take 5-6 minutes.  
8.  Once the sauce has been reduced, take the skillet off heat and whisk the butter into the sauce.
9.  After the racks have rested, carve, slicing between each rib, into individual chops.
10.  Serve the chops, and spoon the wine sauce over the chops.

Cook's Notes:

This was an incredibly easy recipe to make and the results were nothing short of outstanding.  The wine reduced quickly, as did the chicken broth.  The resulting pan sauce was thick, but easily spooned over the chops.  I added an addition tablespoon of butter to the reduction.  You can never add too much butter to a reduction.

Total cooking time for the racks was just under 20 minutes.  I roasted the racks to 130F, and they were on the rare side of medium rare.  Next time I make this recipe, I will up the final internal temperature to 133F.  I used my remote sensing thermometer to monitor the temperature of the lamb.  Here is a link to the thermometer I have.  Once you have cooked with a remote sensing thermometer, you will wonder how you lived without it.

Wednesday, January 18, 2017

White Chicken Chili
-        -  3-4 boneless skinless chicken breasts
-        -  1 48 oz. jar of Great Northern Beans, drained and rinsed
-        -  2 16 oz. jars of salsa (one hot and one medium)
-        - 1 small onion, finely chopped (or 1 tablespoon onion powder)
-        - 2 ½ cups chicken broth
-        - 1 tablespoon Cumin

1.       Place the chicken breasts and two cups of chicken broth into a crockpot and cook on low overnight.
2.       In the morning, add the remaining ingredients, plus the additional ½ of chicken broth.
3.       Cook on low for 8 hours.

4.       Serve with shredded cheese and sour cream, if desired.
        Cook's Notes:
        This is an incredibly easy to make white chili.  There may appear to be a lot of liquid        remaining after the chicken breasts have cooked overnight, but do not discard the liquid.  After you add the Great Northern Beans, that liquid will be absorbed. 
      Also, I have used a single jar of Pace Medium Salsa (38 oz.) for this recipe and it was delicious.

Friday, September 16, 2016

Chicken with tomato cream sauce

While looking for something wonderful to make with chicken, I stumbled upon this recipe on All Recipes.  I was intrigued.  And being a P in the Myers Briggs, I can almost NEVER follow directions. It can be a blessing.  Or a curse.

The original recipe called for this:

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter

In a saucepan, saute' onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

I made some changes.

I use two cans of tomatoes, skipped the sugar and the salt, added a tablespoon of chicken base, added a tablespoon of oregano, and upped the heavy cream.

I added cooked chicken to the mix when it was mostly done and let the chicken heat up in the sauce. I serve it over pasta, any kind will do.  For leftovers, I add a little chicken broth and heavy cream while heating it up.

It is utterly amazing.

Monday, September 5, 2016

Easy Rosemary Chicken Skewers

Deirdre found this recipe, and since we both like grilled chicken and almost anything to do with rosemary, we gave it a go.

- 1 1/2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
- 2 Tablespoon diced fresh rosemary
- 1 Tablespoon spicy mustard
- 1 Tablespoon soy sauce
- Juice of 2 lemons (about 6 Tablespoons)
- 2 cloves garlic minced
- Salt and Pepper to taste
- 7-9 wooden skewers

1.  In a medium bowl combine and the ingredients except the chicken.
2.  Place the chicken in a zip-lok bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.
3.  When ready preheat your grill.  Remove the chicken from the bag and thread the cubes onto the skewers.  5 to 6 pieces of chicken should be on each skewer.
4.  Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through.
5.  Serve warm

Cook's Notes:
-  Place the wooden skewers into a shallow pan and cover them with water for at least an hour before you grill.  This will help keep the skewers from burning.
- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.

Wednesday, July 6, 2016

Sesame Pork Chops

OK, this is a recipe I just sort of made up.  We are fortunate to have access to the Meat Lab at Michigan State University.  We have used the animal protein we have purchased from the Meat Lab to our benefit.  The spouse of one of my co-workers at GE Aviation is a Ph.D. candidate at State and he lets me know what beef, pork, lamb and poultry is available for purchase from the Meat Lab.  The pork chops from the Meat Lab have never let us down, and I made up the recipe because we like everything in it.  Here we go:

- 1/4 cup soy sauce
- 2 T sesame oil
- Seasoning to taste
- 2-4 pork chops (can be boneless or bone-in)

Season the chops to taste with salt and pepper.  Place the chops in a zip lock bag or sealable plastic container.  Mix together the soy sauce and the sesame oil, and pour the mixture over the chops.  Place the chops in the refrigerator and allow to marinate for 4-6 hours.  Remove the chops from the refrigerator about and our before you place them on the grill.

Prepare a your grill.  When the grill is up to temperature, cook the chops until done, 12-14 minutes total.  Remove the chops from the grill and place on a plate or a cutting board and cover loosely with aluminum foil for 8-10 minutes to rest.  After the chops have rested, serve and enjoy.

Cook's Notes:
You can season the chops as you like, but we use a seasoning called "All American Season."  You can purchase this amazing season at this website.  We know the owner, Mickey, and we can vouch for all of his products.

Friday, July 1, 2016

Tri-tip Sirloin Steak Marinade

A few weeks ago, my oldest friend shared a trip-tip sirloin marinade recipe with me, and he urged me to try it.  I told my friend that I would make it that night as we had a sirloin steak with us at our cottage.  I made the marinade, and we had a lazy day at our place.  We eased into the evening, and I did not put the steak on the grill until almost 7:30PM.  We did not finish dinner until almost 8:30PM and we were not disappointed with the result of the marinade.  My friend sent me a text message just as we finished dinner asking me if we liked the marinade, as he was concerned that he had shared a bad recipe with me.  Well, I am happy to report that we loved the marinade.  It has just taken me some longer than I thought it would to post it.  So, here is the recipe for the marinade:

- 1/2 cup lemon juice
- 1/2 cup canola oil
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ground black pepper
- 1/4 cup garlic salt
- 5-6 crushed or minced garlic cloves
- 1/4 cup dried onion
- 2 lb trip-tip sirloin steak

Place all of the ingredients into a bowl and mix well.  Once well mixed, place the sirloin in a zip-lok plastic bag and pour the marinade into the bag.  Force the air out of the bag and seal the bag.  Place the bag in the fridge and let the meat marinate for 4-6 hours.

Prepare a grill.  When your grill is ready, remove the steak from the bag and discard the marinade.  Cook the steak to desired doneness.  Once the steak is done, remove it from the grill, place it on a slotted cutting board and cover the steak loosely with aluminum foil.  Allow the steak to rest for 8-10 minutes.  Slice and serve.

Cook's Notes:
This marinade was fantastic!  I would use it on virtually any tender cut of steak.  I used Lawry's Garlic Salt for my first attempt at the marinade and I was very happy with the outcome.