Baked Reuben Sliders and Garlic-Chive Air Fries

I wanted a fun and easy St. Patrick's Day meal, and this was perfect.  The Reuben sliders were delicious.

Baked Reuben Sliders

Makes 12 sliders

Ingredients:

1 package (12 rolls) Hawaiian sweet rolls, sliced horizontally

1/2 pound thinly sliced deli corned beef

1/3 pound sliced Swiss cheese (6-8 slices)

8 oz sauerkraut, drained and squeezed to remove moisture

1/4-1/2 cup Thousand Island dressing (to taste)

Topping:

3 tablespoons butter, melted

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1 teaspoon minced dried onion

1/2 teaspoon caraway seeds

Directions:

Preheat oven to 350º.  Spray a 9x13" baking dish with cooking spray.  Place bottom half of rolls in pan. Arrange corned beef evenly over rolls, then cheese slices, then evenly spread the sauerkraut.  Drizzle Thousand Island dressing over sauerkraut to taste.  Place top half of rolls on top.

In a small bowl, combine the topping ingredients.  Brush topping over tops of rolls.

Cover pan loosely with aluminum foil and bake at 350º for 10 minutes.  Remove foil and bake and additional 10 minutes until browned and cheese is melted.  Use a knife or spatula to separate the sliders.

Air Fryer Garlic-Chive Fries

Makes 2 servings

Ingredients:

2 russet potatoes, cut into 1/4" julienne strips

1/2 tablespoon olive oil

2 teaspoons dried minced chives

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Rinse and dry potatoes.  Drizzle with oil and toss with salt, pepper, garlic powder, and chives.  Arrange in a single layer in Air Fryer tray.   Bake at 400º for 20-30 minutes, turning fries halfway through time.

Kielbasa Potato Spinach Skillet for Two

We had some leftover cooked kielbasa, so I added ingredients we already had on hand and made this tasty skillet meal to use it up.  Jeremy said he'd cut back on the brown sugar because the sauce was a bit sweet, but I loved it.  I'd cut back to 1 tablespoon sugar next time and I'm sure it will still taste great.

Kielbasa Potato Spinach Skillet for Two

Ingredients:

3-4 red potatoes, cut into 1-inch pieces

3 tablespoons water

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 cup chopped onion 

1-2 links cooked kielbasa or Polish sausage, cut into thin slices

3-4 cups fresh baby spinach

Directions:

Place potatoes and water in a microwave-safe dish. Microwave, covered, on high for about 4 minutes until potatoes are tender; drain.

Meanwhile, in a small bowl, mix brown sugar, vinegar, mustard, thyme, and pepper.  

Heat oil in a large skillet over medium-high heat.  Saute onions until tender.  Add potatoes and kielbasa and cook, stirring occasionally, until lightly browned, about 3-5 minutes.  Stir in the brown sugar mixture and bring to a boil.  Reduce heat and simmer, uncovered, for 2 minutes.  Stir in the spinach and cook until wilted. Season with salt and pepper to taste and serve.

Skillet Lemon Dill Chicken Thighs and Roasted Dill Potatoes

The dill in my herb garden is doing really well this year, so I harvested some and made these dill-flavored dishes.  The dill was pretty subtle in comparison to the lemon flavor, but the overall dish was delicious.  I'll definitely put this in my "make again" folder.  The potatoes roasted in the oven in the time it took to make the chicken dish, so the timing was perfect.

Skillet Lemon Dill Chicken Thighs

Ingredients:
1 to 1&1/2 lbs boneless, skinless chicken thighs, trimmed of fat.
salt and pepper
1/4 cup plus 1 tablespoon flour, divided
1 tablespoon oil
1 tablespoon butter
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill
pinch grated lemon rind

Directions:
Season chicken with salt and pepper.  Dredge in 1/4 cup flour to evenly coat.  Heat oil and butter in a large skillet over medium heat.  Add chicken to the skillet and cook until golden brown and cooked through, reaching an internal temperature of 165ºF, about 4-5 minutes per side.  Remove to a plate.

Reduce heat to medium-low and whisk 1 tablespoon flour into the skillet juices.  Gradually whisk in the chicken stock and lemon juice.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3 minutes.  Stir in dill and season with salt and pepper to taste.  Return chicken to skillet, spooning sauce over thighs.  Serve and sprinkle with fresh dill and grated lemon rind if desired.

********

Roasted Dill Potatoes

Ingredients:
1 lb baby gold potatoes, cut in 1/2 lengthwise
1 tablespoon olive oil
1 tablespoon melted butter
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small lemon
2 teaspoons chopped fresh dill (for serving)

Directions:
In a small bowl, stir together olive oil, butter, garlic, dill, salt, and pepper.  Add the potatoes and toss to coat.  Transfer to a baking pan and roast at 450º for 15 minutes.   Squeeze lemon juice over the potatoes and sprinkle with fresh dill.

Instant Pot Parmesan Ranch Chicken and Potatoes

I'm starting to use my Instant Pot more, and this is a fast and easy recipe that also tasted great.  The chicken was juicy and the seasoning was tasty.  We didn't really detect the ranch flavor though.

Instant Pot Parmesan  Ranch Chicken and Potatoes
Serves 4

Ingredients:
4 boneless skinless chicken breasts
2 pounds baby red potatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 packet Ranch dry seasoning
1 cup chicken broth
3 tablespoons grated Parmesan cheese

Directions:
Put the chicken and potatoes in a large bowl and toss with olive oil.  Combine all the seasonings (except Parmesan), reserving 2 teaspoons of the Ranch seasoning.  Sprinkle mixture over the chicken and potatoes, tossing to distribute evenly.

Add chicken broth to Instant Pot and and place chicken in the pot.  Top with potatoes.  Lock the lid and seal the vent of the Instant Pot.  Pressure cook on high for 15 minutes.  Quick release the steam. 

Use a slotted spoon to transfer the chicken and potatoes to a platter.  Sprinkle with Parmesan cheese and remaining Ranch seasoning.

Sweet Potato Waffle Grilled Cheese

I was craving a sandwich for lunch yesterday, so I made this fun waffle sandwich using spiralized sweet potatoes instead of bread.  It held its shape nicely and was pretty tasty too. 

Sweet Potato Waffle Grilled Cheese
Recipe from Inspiralized & Beyond

Ingredients:
1 tablespoon extra-virgin olive oil
1 large sweet potato, peeled and spiralized into spaghetti noodles
salt and pepper
1 large egg, beaten
1 or 2 slices cheese

Directions:
Preheat a waffle iron.

Meanwhile, heat oil in a large skillet over medium heat.  Add the noodles, season with salt and pepper, and cook for about 10 minutes, tossing occasionally, until the noodles are warmed through.

Transfer the noodles to a bowl and add the egg, tossing to coat.

Spray the waffle iron with nonstick cooking spray and pack in the noodles.  Cook the waffles until done.  Repeat if second batch is needed.   Put half of a waffle back in iron, top with cheese, and set other half on top.  Close waffle iron as much as possible and cook until cheese is melty.

Lemon-Thyme Cod with Garlic Potatoes

The grocery store had cod fillets on sale, so I found this recipe which also used fresh thyme from my herb garden.  It was good enough to make again I thought, but next time I'd only use one baking potato instead of two.

Lemon-Herb Cod with Crispy Garlic Potatoes

from The Complete Cooking for Two Cookbook

Serves 2

Ingredients:

1 tablespoon olive oil

2 russet potatoes, sliced 1/4" thick

2 garlic cloves, minced

salt and pepper

2 (6-8oz) skinless cod fillets

1 tablespoon butter, cut into 4 pieces

2 sprigs fresh thyme

1/2 lemon, thinly sliced

Directions:

Coat a baking dish with cooking spray or oil.  Toss potatoes with olive oil, garlic, salt, and pepper.  Shingle potatoes in the baking dish in 2 long piles.  Roast at 425º for 30-35 minutes until spotty brown and just tender.

Pat cod dry with paper towels and season with salt and pepper.  Place 1 fillet over each pile of potatoes.  Top with butter pieces, thyme sprigs, and lemon slices.  Roast for about 15 minutes until fish flakes easily and reaches 140º.  Slide spatula under potatoes and fish to transfer to plates.

Blueberry Sweet Potato Waffles

Apparently, I'm on a sweet potato craze.  Actually, I had some blueberries in my fridge on the edge of being thrown away, so when I saw this recipe in the cookbook, I thought it would be a good way to prevent them from going to waste.  I hate throwing away produce.  The flavor of these waffles was surprisingly good even if the shape didn't turn out as perfectly as the cookbook photo.  I added a couple turkey sausage links for protein, and I was completely full and satisfied.  My batch of spiralized sweet potatoes made 4 small waffles.  I saved 2 for tomorrow morning.

Blueberry Sweet Potato Waffles
from Inspiralized Cookbook
Makes 2 large waffles or 4 small waffles

Ingredients:
1 medium sweet potato, peeled and spiralized into noodles
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup fresh blueberries (plus extra for serving, if desired)
1 tablespoon pure maple syrup

Directions:
Place the sweet potato noodles in a large bowl and toss with the cinnamon.   Heat a large skillet over medium heat and coat with cooking spray.  Once heated, add the sweet potato noodles and cook, covered, for 5-7 minutes until the potatoes have completely softened.

Meanwhile, preheat a waffle iron.  In the large bowl, whisk the egg and vanilla.  Stir in the blueberries and cooked sweet potato noodles.

Coat the waffle iron with cooking spray and carefully pour in half the noodle mixture, making sure to fill all the cavities.  Cook the waffle until done, transfer to a plate, and repeat for the last half of the mixture.   Drizzle a little maple syrup over each waffle and serve.

1 large waffle + 1/2 Tablespoon Syrup= 150 calories, 4g protein, 13g sugar, 3g fat

Gnocchi with Asparagus and Basil Pesto

I'm always looking for ways to use the basil in my garden.  This was a good recipe.  I served it with some grilled chicken wings because Jeremy needs his meat for dinner, but it was filling enough to be a main course on its own.  Many someday I'll make my own homemade gnocchi, but for tonight, this was fast and easy.

Gnocchi with Asparagus and Basil Pesto
Serves 4

Ingredients:
2 tablespoons olive oil
1 lb package of potato gnocchi
1 bunch asparagus, top half chopped into 1" pieces
1/3 cup Basil Pesto
Parmesan cheese, for serving


Basil Pesto:
2 cups fresh basil leaves, packed
1/4 cup pine nuts
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
salt and pepper, to taste

Directions:
To make the pesto, combine the basil, garlic, and pine nuts in a food processor.  Pulse until chopped, then slowly add the oil with the motor running until smooth.  Add the cheese and pulse until combined.  Season with salt and pepper.  Set aside.

Cook the gnocchi for a few minutes in boiling water (as directed on packaging) until they float to the surface.  Drain.  In a large skillet, heat olive oil over medium-high heat.  Add the asparagus and gnocchi and cook about 3 minutes.  Turn the gnocchi and cook another 3 minutes until golden and crisp.  Off the heat, stir in about 1/3 cup basil pesto.  Serve with a little freshly shaved Parmesan cheese.

Strip Steaks with Parsley Sauce and Crispy Potatoes

A simple and quick steak and potatoes recipe. Can't go wrong with a strip steak--tender and juicy and oh so flavorful.  I had a lot of parsley that I recently harvested, so this seemed like a good way to use some of it.  The sauce goes well with both the steak and the potatoes, although I liked them perfectly fine without it.

New York Strip Steaks with Parsley Sauce 

and Crispy Red Potatoes

From The Complete Cooking for Two Cookbook

Serves 2

Ingredients:

12 oz red potatoes, unpeeled, cut into 1-inch wedges

3 tablespoons oil

salt and pepper

2 (8-oz) boneless NY strip steaks, 3/4" thick, trimmed

Parsley Sauce:

1/2 cup fresh parsley leaves

1/4 cup extra-virgin olive oil

2 tablespoons chopped onion

2 tablespoons red wine vinegar

1 tablespoon water

2 garlic cloves, minced

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

Directions:

To make the parsley sauce, process all the ingredients in a food processor until well combined, about 20 seconds.  Set aside.

In a medium bowl, toss the potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Cover and microwave until potatoes begin to soften, about 5-7 minutes.  Drain well.

Meanwhile, pat steaks dry with paper towel and season with salt and pepper.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Lay steaks in skillet and cook until well browned on first side, 3 -5 minutes.  Flip steaks, reduce heat to medium, and continue to cook until meat registers 125º for medium-rare, 2-4 minutes.  Transfer to a plate and tent loosely with foil to keep warm.

Add the remaining 1 tablespoon oil to the fat left in the skillet and heat until shimmering.  Add the drained potatoes and cook until tender and golden brown on all sides, about 10 minutes.  Serve steaks with the parsley sauce and potatoes.

Grilled Rosemary Pork Chops and Balsamic Roasted Purple Potatoes

Both of these recipes turned out great!  Easy and delicious. We will definitely make them again!

Grilled Rosemary Pork Chops

Ingredients:
4 pork chops
salt and pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 tablespoon chopped fresh rosemary

Directions:
Salt and pepper the chops.  Combine all the other ingredients in a resealable gallon plastic bag and add the chops, tossing to coat.  Let chops marinate in fridge for at least 4 hours.  Remove from fridge and bring to room temperature before grilling.  Grill over medium-high heat for about 8-10 minutes per side for thick-cut chops, or 4-5 minutes per side for thinner cuts.  Internal temp should be 145ºF.

*****

Balsamic Roasted Purple Potatoes

Ingredients:
1 pound purple fingerling potatoes (or any color)
2 teaspoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh chives

Directions:
Cut the potatoes lengthwise into quarters (or halves if they are small).  In a large bowl, toss the potatoes with the olive oil, vinegar, thyme, salt, and pepper.  Spread onto a rimmed baking sheet and roast at 400º for 30-40 minutes until cooked through, stirring occasionally.  Garnish with chives.

Roast Basil Chicken and Basil Potatoes

I have a ton of basil in my garden, so this recipe really caught my eye.  It was my first time "spatchcocking" a chicken, and I found it easier than expected.  I used a mix of Sweet basil and Thai basil in the recipe.  The whole meal was super delicious.  The chicken stayed juicy and the basil butter added great flavor to both the chicken and the potatoes.

Roast Basil Chicken and Basil Potatoes
From Food Network Magazine -Sept 2015 Issue

Ingredients:
2 cups fresh basil leaves
1 stick unsalted butter, room temperature
1 clove garlic, grated
zest of 1 lemon
1 whole chicken
salt and freshly ground pepper
1&1/2 pounds baby potatoes (I used small red potatoes)

Directions:
Puree the basil, butter, garlic, lemon zest, and 1/2 teaspoon salt in a food processor until smooth.  Set aside.

Spatchcock the chicken: Cut along each side of the backbone with kitchen shears and discard the backbone.  Open the chicken like a book and flip over.  Press down on the back to flatten.  Rub half of the basil butter all over the chicken; season with salt and pepper.  Transfer, skin side up, to a pan fitted with a wire rack.  Roast at 425º until skin is browned and a thermometer inserted into a thigh reads 165º, about 45 minutes.  Transfer to a cutting board and let rest for 15 minutes.

Meanwhile, fill a medium saucepan with water and add salt and peeled potatoes.  Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12 minutes.  Drain and transfer to a serving bowl.  Toss with half the remaining basil butter and season with salt and pepper.

Spread the remaining basil butter over the chicken; carve and serve with the potatoes.

Chicken Vesuvio for Two

I had potatoes to use up, plus chicken breasts and frozen peas in the freezer, so this recipe just made sense.  It was easy and delicious.  I thought the sauce was very flavorful.

Chicken Vesuvio
From The Complete Cooking for Two Cookbook
Serves 2

Ingredients:
2 (6-8 oz) boneless, skinless chicken breasts
salt and pepper
1/4 cup flour
5 teaspoons olive oil
12 ounces red potatoes, cut into 1" pieces
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon minced rosemary
1 cup chicken broth
1/4 cup dry white wine
1/2 cup frozen peas, thawed
2 tablespoons unsalted butter, chilled
1 teaspoon lemon juice

Directions:
Pat chicken dry and season with salt and pepper.  Working with one breast at a time, dredge chicken into a shallow dish of flour.

Heat 1 tablespoon oil in a skillet over medium-high heat.  Brown chicken lightly, 3-4 minutes per side;  transfer breasts to a plate and wipe skillet clean.

Heat remaining 2 teaspoons oil in the skillet over medium-high heat.  Add potatoes and cook, stirring occasionally, until golden brown, about 7 minutes.  Stir in the garlic, oregano, rosemary, and a pinch of salt; cook until fragrant, about 30 seconds.  Stir in the broth and wine, scraping up any browned bits with a wooden spoon.

Nestle browned chicken into potatoes, add any accumulated juices, and bring to a simmer.  Reduce heat to medium-low, cover, and simmer about 15 minutes, flipping chicken halfway through cooking, until it registers 160º.   Transfer chicken to a serving platter and loosely tent with foil.

Increase heat to medium and continue to simmer potatoes and sauce, uncovered, until potatoes are tender, about 5 more minutes.  Off heat, stir in the peas, butter, and lemon juice, and season with salt and pepper to taste.  Serve over the chicken.

Cheesy Potato Soup

I combined a few different Potato Soup recipes from my bridal shower collection to make this St. Patrick's Day soup.  I just picked ingredients I already had on hand (carrots, onion, celery) and omitted things I didn't have (bouillon cubes) and sort of did my own thing.  It turned out pretty good.  I think it would have been better with cubed ham or bacon or some meat in there.

Cheesy Potato Soup

Ingredients:
2 large Yukon Gold potatoes, peeled and diced
1 cup diced celery (~2 ribs)
1 cup sliced carrots
1/2 large onion, diced
1 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons flour
1&1/2 cups milk, warmed in microwave
salt and pepper
1 cup chicken broth
saved potato water
8oz cubed cheddar cheese

Directions:

Parboil the carrots, celery, and potatoes in a large pot of water for 5 minutes.  Strain, and save water.

In the empty pot, saute the onions in oil over medium heat until onions are tender. Add garlic and cook for another 30 seconds.  Add the flour and slowly whisk in the milk to make the rue.

Add the strained vegetables back to the pot and season with salt and pepper. Add chicken broth and enough of the saved potato water to reach desired consistency.  Simmer on low heat for 60 to 90  minutes until potatoes are soft.  Add cubed cheese and stir until melted.  Add salt and pepper to taste and serve.

Whiskey Pulled Pork Shepherd's Pie with Cheddar Biscuit Crust

Oh, yes.  For Pi Day, I wanted to make a savory pie.  As I was browsing the internet, I came across this recipe from TheKitchenWhisperer and thought it sounded like a delicious twist on Shepherd's Pie.  It has BBQ Pork instead of lamb.  Plus a cheddar biscuit crust.  Sounded like a winner to me.  Since I made the Whiskey BBQ Pulled Pork Sandwiches a couple days ago, I had the pork and sauce already made.  So I only had to make the homemade mashed potatoes and the crust, making the recipe much less daunting.  I thought it tasted fabulous.  Loved the crust, loved the BBQ pork.  Lots of work, but worth it.  The photos don't do it justice.  Tasted way better than it looks.

Whiskey Pulled Pork Shepherd's Pie with Cheddar Biscuit Crust
from TheKitchenWhisperer

Ingredients:
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into cubes
1/3 cup cream
2 tablespoons chives
2&1/2 cups shredded sharp cheddar, divided
3 cups Pulled Pork  (see below)
1 cup Whiskey BBQ Sauce  (see below)
2 cups Mashed Potatoes  (see below)

Directions:
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and chives.  Cut in the butter using a pastry cutter (or a fork) until you have pea-sized chunks.  Pour in the cream and combine using a wooden spoon.  Pour the crumbly mixture onto a lightly floured surface.  Add 1/2 cup shredded cheese into the dough and gather the dough together until it can stick to itself without falling apart.  Try not to overwork it.  It should be tacky but not wet.

Pat the dough into a 9" pie plate coated with cooking spray. It should be an even 1/4-1/2" thick on the bottom and up the sides of the dish all the way to top of the pie dish.

Add the pulled pork.   Drizzle 1/2 cup BBQ Sauce on top of pork.  Sprinkle 2 cups shredded cheese over that.  Using a spatula, gently spread 2 cups of mashed potatoes on top.  Bake at 350º for 35-40 minutes until the crust is slightly golden brown.   For crispy peaks on the potatoes, broil for a minute or two.  Remove from oven and allow to cool for 10 minutes before serving.   If desired, drizzle a little more warmed BBQ Sauce over top.

*****

Pulled Pork  
4 lb Pork Butt
1/2 cup water
1/4 cup BBQ Spice Rub  (see recipe here)

Pat dry the pork.  Rub generously with Spice Rub.  Place, fat side up, in slow cooker. Add water so that it comes up an inch high.  Cover and cook on low for 8-10 hours.  Remove and shred using 2 forks.

Whiskey BBQ Sauce
5 cups original BBQ Sauce
1 cup whiskey
1 cup water
3 teaspoons liquid smoke
1/2 cup molasses
2 teaspoons smoked paprika
1/2 teaspoon cayenne
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon black pepper

Whisk ingredients together in a medium sauce pan.  Bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally, until thickened.

Mashed Potatoes
5 large Yukon gold potatoes, peeled
6-7 tablespoons butter
1/4 cup milk
1/4 cup cream
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Place potatoes in a deep pot and completely cover with water.  Add 1/2 teaspoon salt.  Bring to a boil and cook for 30-35 minutes until a fork can pierce without resistance.  Drain, return to the pot, and mash.  Add in the butter, milk, and cream and continue to mash until creamy.  Add salt and pepper and mix.

Dijon-Crusted Tilapia

I had some tilapia in the freezer to use, so I went back and found this recipe I made back in 2010.  It's a good one so I'm re-posting it on this blog.  This time around, I used Panko bread crumbs for a crunchier coating.  I also made some herbed red potatoes (which I loved) and steamed broccoli to round out the meal.

Dijon-Crusted Tilapia
Makes 4 servings
(214 calories/serving)

Ingredients:
3 tablespoons reduced-fat mayo
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon horseradish
4 Tilapia fillets (4-5oz)
1/4 cup dry bread crumbs (I used Panko this time)
2 teaspoons butter, melted

Directions:
In a small bowl, combine the mayo, 1 tablespoon Parmesan, lemon juice, mustard, and horseradish.  Place fillets on a baking sheet coated with baking spray.  Spread the mustard mixture evenly over fish.

In a small bowl, combine the bread crumbs, remaining 1 tablespoon Parmesan cheese, and butter.  Sprinkle over fish.   Bake at 425º for 13 minutes or until fish flakes easily with a fork.

My photo from 2010:

Herbed Red Potatoes
Makes 4-6 servings

Ingredients:
1 pound small red potatoes, halved or quartered (depends on size)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
grated Parmesan cheese (optional)

Directions:
Whisk together the oil, garlic, and herbs in a large bowl.  Add the potatoes and sprinkle generously with salt and pepper.  Toss to coat.  Transfer the potatoes to a baking dish.  Roast at 425º, covered, for 45 minutes, then uncover to cook another 15 minutes until potatoes are tender and golden.   Sprinkle with a little Parmesan cheese if desired.

Bacon, Kale, and Cheese Rösti

I was paging through a cooking magazine, and saw this recipe and thought I'd give it a try because I knew I had a half-opened bag of frozen hash browns in the freezer we wanted to use up somehow.   The original recipe called for zucchini (which would have been wonderful), but I had kale in my fridge, so that's what I used instead.   Jeremy didn't want to try this recipe (he said "I just want my cereal"), so I had breakfast leftovers for days.  I thought it was good.  He missed out.

Bacon, Kale, and Cheese Rösti
Serves 4

Ingredients:
1 egg
1 egg white
1 medium zucchini, shredded (or 1 cup chopped kale leaves)
1 shallot, chopped
2 slices cooked bacon, crumbled
1 teaspoon chopped oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups frozen shredded hash brown potatoes
2 teaspoons vegetable oil
1/2 cup shredded reduced-fat cheese

Directions:
In a large bowl, beat the egg and egg white.  Stir in vegetables, bacon, oregano, salt, and pepper.  Stir in the frozen hash browns.

In a large skillet, heat oil over medium heat.  Spread potato mixture evenly in skillet.  Cook for 8-10 minutes without stirring or until bottom is browned.  Using the edge of a spatula, cut mixture into quarters.  Carefully flip each quarter.  Sprinkle with cheese.  Cook about 5-6 minutes longer or until browned on bottom.

Ham, Broccoli, and Potato Meal

This is from the Freezer Meal collection.   It was the least successful and I won't be making it again--at least not with frozen hash browns and broccoli in the crockpot.  It sort of turned to mush.  The original recipe called for fresh potatoes, but I read reviews that said they turned brown/black, so I substituted frozen hash browns instead.  Maybe not the best choice.  Also, I forgot to add shredded cheese at the end.  That may have helped.  It did taste better than the picture looks, so that's something.  Still, it wasn't our favorite.   I decided to try out a slow cooker liner to help with cleanup.

Ham, Broccoli, and Potato Meal

Ingredients:
6 potatoes, sliced 1/4" thick  (I used frozen hash browns instead)
1 can (~10-11 oz) Cream of Potato soup (or any cream of something soup)
1&1/3 cup water
1&1/4 lbs ham, cubed
2 cups broccoli, chopped
1/2 cup onion, chopped
salt and pepper
1/2 cup shredded cheddar cheese

Directions:
Throw everything except the cheese in each gallon bag.  Seal and lay flat to freeze.

To cook, defrost and place contents in slow cooker and cook on low for 8 hours.   In the last hour of cooking, add the shredded cheese if desired.

Maple-Mustard Pork Chops, Rosemary Mashed Sweet Potatoes, and Sautéed Swiss Chard

Wheel of Meals landed on:  Light/Healthy

First spin of the New Year, and it landed on light/healthy.  Well, I guess that's a good way to start.  I thought the Pork Chops tasted great. I liked the maple-mustard sauce.  The sweet potatoes were okay, and so was the chard.

Pork Chops with Maple-Mustard Sauce
from Eating Well Serves Two
Serves 2;  254 calories/serving

Ingredients:
2 boneless pork loin chops
1&1/2 tablespoons Dijon mustard, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1/2 teaspoon rubbed dried sage

Directions:
Combine 1/2 tablespoon mustard, salt, and pepper in a small bowl.  Rub all over pork.

Heat oil in a medium skillet over medium-high heat.  Add the pork and cook until browned on both sides and cooked through, about 2-3 minutes per side.  Transfer to a plate and cover with foil to keep warm.

While pork is resting, heat vinegar in the skillet over medium-high heat.  Boil, scraping browned bits with a wooden spoon, about 30 seconds.  Whisk in the maple syrup and remaining tablespoon mustard.  Bring to a boil; reduce heat to simmer and cook until the sauce is thickened, about 3 minutes.  Add any accumulated juices from the resting pork to the sauce, along with sage.  Serve the pork topped with the sauce.

******

Rosemary Mashed Sweet Potatoes and Shallots
from Cooking Light: The New Way to Cook Light
Serves 4;  200 calories/serving (~1/2 cup)

Ingredients:
4 teaspoons extra-virgin olive oil
1/2 cup thinly sliced shallots (~ 2 medium)
1/2 tablespoon brown sugar
1&1/3 pounds sweet potatoes, peeled and diced
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat 4 teaspoons oil in a medium skillet over low heat.  Add shallots and cook 5 minutes, stirring occasionally.  Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

Place potatoes in a medium saucepan and cover with water.  Bring to a boil; cook 10 minutes or until tender.  Drain.  Place potatoes in a large bowl.  Beat with a mixer at medium speed until smooth.

Add rosemary, salt, and pepper, and beat until blended.  Serve topped with shallots.

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Sautéed Swiss Chard
from Cooking for Two 2010
Serves 2

Ingredients:
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 bunch Swiss Chard, stems chopped medium and leaves cut into pieces
1/4 cup minced onion
salt and pepper
1 garlic cloves, minced
1 teaspoons minced fresh thyme
1 teaspoon lemon juice

Directions:
Heat 2 tablespoons oil in a large skillet over medium heat until shimmering.  Add the chard stems, onions, and 1/4 teaspoon salt, and cook until softened and lightly browned, 5-7 minutes.   Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Stir in the chard leaves; cover and cook until the chard is wilted and tender, about 5 minutes.   Off the heat, stir in the lemon juice and season with salt and pepper to taste.  Drizzle with remaining 1 teaspoon oil and serve.

Coq au Vin and Pommes de Terre Sautées

For tonight's dinner, I decided to take on a Julia Child classic--Coq au Vin (aka Chicken in Red Wine with Onions, Mushrooms, and Bacon).  I even stayed true to the recipe by including the evil mushrooms.   I figured Jeremy would enjoy them (and amazingly, I didn't hate them).  Instead of Cognac (which would have cost me $35 for a large bottle which I'd rarely use again), I bought a small bottle of Brandy at the liquor store for $3.  It deglazed the pan just fine.  I didn't do the whole flaming pan experience because my stove has a microwave over the top and I didn't want to set the house on fire.   For the wine, I used a Cabernet Sauvignon because that's what was in my cupboard.  I think Julia Child would approve.  We really liked the chicken; it stayed deliciously moist.  I bought a whole cut up chicken at the store which made enough for dinner plus leftovers the next day.  The buttery sauteéd potatoes were excellent too.

Coq au Vin    (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 4-6

Ingredients:
1/2 cup lardons (or very thick-cut bacon), cut into 1/4- by 1&1/2-inch strips
2 or more tablespoons olive oil
3&1/2 to 4&1/2 pounds chicken, cut into parts (or all of one kind of part), thoroughly dried
1/4 cup Cognac or Armagnac (I used brandy)
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
20 small white onions, peeled
3 tablespoons flour
2 cups red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir
About 2 cups brown chicken stock or beef stock
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon tomato paste
3/4 pound fresh mushrooms, trimmed, washed, and sliced or quartered

Directions:
Sauté the bacon/lardons in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned, about 2 minutes. Transfer the pork to a side dish, leaving the drippings in the pan.

Heat the drippings in the pan over medium-high heat. Add the chicken, before careful not to crowd the pan. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides.  Carefully pour the Cognac or Armagnac into the pan, let it become bubbling hot, and then, if desired–and if you’re brave–ignite the sauce with a match. Let it flame for a minute, tilting the pan by its handle and swirling the sauce to burn off alcohol. To extinguish the flames, simply cover the pan with its lid.

Season the chicken pieces with salt and pepper. Add the bay leaf and thyme to the pan and place the onions around the chicken.  Cover and simmer gently, turning the chicken once, for about 10 minutes.

Uncover the pan, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

Remove the pan from the heat and gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the lardons/bacon, garlic, and tomato paste to the pan, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife) and remove those pieces that are ready. Continue to cook the rest of the chicken a few minutes longer. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pan, add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. If it is too thin, boil it down rapidly to concentrate; if it is too thick, thin it with spoonfuls of stock or bouillon. Taste the sauce carefully, and correct the seasoning accordingly. Serve immediately or let cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pan of coq au vin over medium-low heat.

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Pommes de Terre Sautées   (Sauteed Potatoes)
from Mastering the Art of French Cooking

Ingredients:
1 pound (2-3 cups) potatoes, halved or cut into small cubes, ~1" (I used a fingerling potatoes)
1 tablespoon butter
1/2 tablespoon olive oil
salt
pepper
1 tablespoon softened butter
1 tablespoon minced curly leaf parsley


Directions:
Add butter and oil to skillet over medium-high heat.  When the foam subsides, put potatoes into skillet and cook for 2 minutes, shaking skillet back and forth to roll potatoes.  Sear on all sides for another 4-5 minutes until potatoes are pale golden color all over.  Sprinkle with salt and roll again.  Lower heat, cover skillet, and cook for 15 minutes, shaking occasionally to prevent sticking and insure an even cook.   Off the heat, roll in butter and parsley and season with salt and pepper.

Grilled Ribeye, Grilled Cheesy Potato Pouches, and Cucumber Salsa

I decided to try a little grilling experiment with cheesy scalloped potatoes to go along with our Ribeye Steaks.   Yum.  The cheese burned a little on the sides, but other than that, it was really yummy.   The steaks were good, of course, but next time, I'd used less pepper in the rub.  It was a little spicy for my taste buds.  Luckily, the cucumber salsa cooled it down a bit.

Perfect Peppered Ribeye Steaks (2013 Cookbook Challenge)
Recipe from Taste of Home -Grill It!
Serves 4

Ingredients:
2 beef ribeye steaks (1&1/2 inches thick)
1/2 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon dried ground thyme
1 teaspoon dried ground oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 teaspoon Cayenne pepper

Directions:
Brush steaks lightly with oil.  In a small bowl, combine all the seasonings.  Sprinkle seasoning over steaks and press into both sides.  Cover and chill for an hour.

Grill, covered, over medium heat (or broil) for 7-8 minutes on each side until meat reaches desired doneness (145-160º).   Let stand 5 minutes before slicing.  Cut across the grain into thick slices.


Grilled Cheesy Scalloped Potato Pouches
Adapted from Taste of Home's Grilling Recipe Collection
Serves 2

Ingredients:
2 potatoes, sliced 1/4" thick  (I used medium-sized red potatoes)
1/2 onion, chopped
1/2 cup shredded Gruyère cheese
1/4 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 slice bacon, cooked and crumbled
1 tablespoon butter, cubed
1/2 tablespoon minced chives
3/4 teaspoon seasoned salt
1/4 teaspoon ground black pepper

Directions:
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18" square).  Combine the cheeses and sprinkle over potatoes.  Top with bacon, butter, chives, salt, and pepper. 

Bring opposite ends of foil together over filling and fold down several times.  Fold unsealed ends toward the center and crimp tightly.   Grill, covered, over medium heat for 35-40 minutes until potatoes are tender.  Remove from grill and carefully open foil.


Crisp Cucumber Salsa
from Taste of Home
16 calories per 1/4 cup salsa

Ingredients:
~1 cup finely chopped seeded peeled cucumber
~1/2 cup finely chopped seeded tomato
2 tablespoons chopped red onion
1 tablespoon minced fresh parsley
1/2 jalapeno pepper, seeded and chopped
2 teaspoons minced fresh cilantro
1/2 garlic clove, minced
2 tablespoons reduced-fat sour cream
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/8 teaspoon ground cumin
1/8 teaspoon seasoned salt

Directions:
In a small bowl, combine the first seven ingredients.  In another bowl, combine the remaining ingredients.  Pour the sour cream mixture over the cucumber mixture and toss gently to coat.  Serve with tortilla chips or as a garnish.