Davey Dad’s Thanksgiving Dressing

About 10-12 cups dried bread cubes or stuffing mix (I use homemade bread, cubed and dried in the oven or 2 bags of 365 Organic traditional stuffing mix)

6 ribs of celery, chopped

1-2 cups chopped yellow onion

1 pound hot Italian sausage or sage sausage, cooked and drained

1 large or two small apples (tart is best), peeled and chopped

Fresh sage leaves (large handful), chopped or dried sage if you  don’t have fresh

Big bunch of fresh parsley (chopped)

2 large cloves garlic, minced

Large pinch red pepper flakes (more if you like spicy)

Salt and pepper (adjust once it’s finished)

Fresh thyme leaves (small handful), can substitute 1tsp dried

1 1/2 sticks butter - more if you need it for frying the veggies 

4-6 cups unsalted or low sodium or homemade chicken broth (more if needed)

Melt butter in a large stock pot. Add celery, onion, and apple. Cook over medium heat until soft. Add garlic and cook another minute or two. Add herbs, cooked sausage, spices and stir well. Add chicken broth and bring to a boil. Now add bread cubes or stuffing mix. Mix until combined. Add more broth to completely soak the bread (you may need more broth than recipe calls for). Stuffing should be moist and a bit mushy. Cover and let sit for 5-10 minutes off the heat. Uncover and adjust salt and pepper. If dry, add more broth. 

Heavily butter or spray a 9x13 inch baking dish. Pour stuffing evenly into the pan. Cover with foil and bake in 350 oven (or lower) for at least 30-45 minutes. Uncover and move to top rack of the oven. Cook in a hotter oven if you can until stuffing is crispy and brown. 

This makes enough for a large family gathering (10-15 servings). Makes great leftovers. Serve with gravy on top. 

Note: ingredient measurements are flexible. Use as much herbs and spice as you like. You can leave some out or add different herbs like rosemary and marjoram. You can add chopped pecans, walnuts, or roasted chestnuts to make it nuttier. You can use hamburger instead of sausage or leave out meat for a meatless dressing. Cut it in half for a smaller crowd. This is a staple for Thanksgiving and Dave always adds tons of celery so don’t hold back on that ingredient! 

Haddock Meuniere

 

 

The key is soaking the fish in milk. Don't skip this step!

1.5 pounds haddock (skin removed)

milk (any kind, including buttermilk) - enough to cover fish

3/4 cup flour

salt, pepper and any seasoning you like on the fish (I use something spicy like blackened seasoning)

2-4 Tbsp butter

fresh lemon juice

chopped fresh parsley

 

Place fish in a shallow dish and pour milk over them to cover. Soak for 5 to 20 minutes, but no longer than 20 minutes.

 

Mix flour and seasoning in a shallow pie pan or on a plate.

 

Melt butter in a frying pan and have it ready to go as you prepare the fish.

 

Dry off each fish filet with paper towel - working one filet at a time. Place fish in flour and coat until all fish is covered with flour. Then place in the frying pan with melted butter. Work quickly to repeat this with all fish fillets. Add extra seasoning on fish as desired.

 

Cook about 2 minutes and flip fish and when second side is golden brown, check to make sure fish is done (I use an instant read thermometer). Fish should be at least 145 degrees and flake easily.

 

Butter should begin to brown -- add additional butter as desired (butter should smell a bit nutty). Pour about 1 Tbsp of lemon juice over the fish and remove from pan, pouring butter on top.

 

Garnish with fresh parsley and serve immediately.

 

The fish will be tender, moist and flaky and should not taste fishy at all! Fast, easy and currently my favorite way to prepare white fish.

 

Serve with rice and fresh green beans, or other favorite sides.

 

 

Vegan Chickpea Walnut Chorizo

 

I love the vegan version of chorizo, but not the real thing. This vegan chorizo is addicting and will make you want to eat more vegan food! Okay -- maybe not, but you have to give this a try. This recipe does not require any special equipment, but if you want to use your food processor, I'm sure you could do this and make it work. I just liked the satisfaction of squishing all the chickpeas with my potato masher!

 

1 Tbsp paprika

1/2 Tbsp smoked paprika

1 Tbs chili powder

1/2 tsp dried oregano

1 tsp dried, ground coriander

1/2 tsp cayenne powder

1 tsp ground cumin

1 tsp kosher salt

pinch cinnamon

small pinch cloves

3 garlic cloves, minced

1 small onion (or shallot), finely chopped

1 - 14.5 oz can chickpeas, drained and rinsed

1-2 Tbsp olive oil

1 cup finely chopped walnuts

1/2 Tbsp apple cider vinegar

1- 4 oz can green chilies (preferably roasted), undrained

 

1. Combine all of the spices through cloves in a small bowl. Set aside.

2. In a medium frying pan, saute' onion (or shallot) and garlic in 1/4 inch of water until both are translucent. Add the spices and more water to make a thick slurry. Cook for 1 minute.

3. Add chickpeas and with a potato masher, mash chickpeas to make a meat-like appearance. Be sure to mash all of the chickpeas, leaving almost none whole. Add the olive oil if mixture seems dry.

4. Add oil (if not added earlier), walnuts, and apple cider vinegar and heat. Mixture should look like chorizo. If dry, add more oil or water. Cook until well combined. Then add the green chilies. Stir and cook until thick, but should resemble ground "meat."

5 Taste to adjust seasonings. At this point add more heat if you want by adding more cayenne pepper. Add salt and pepper as desired. Make this taste the way you like it!

6. Take your vegan chorizo off the heat and use it to make tacos, burritos, enchiladas or nachos.

 

This Vegan chorizo can be kept in the refrigerator for a week (mine would never last that long), or you can freeze it, then thaw and heat it.

 

My favorite way to eat vegan chorizo is in a burrito-sized flour tortilla filled with Spanish rice, refried beans and vegan mozzarella cheese (or you can use a melty regular cheese like Monterey Jack or Pepper Jack cheese), roll it up and then toast each side to seal the tortilla. Don't overfill it though -- the vegan chorizo makes you feel full fast!

 

This reminds me of the Vegan Chorizo at 3-in-1restaurant in Indianapolis and doesn't cost nearly as much!

 

 

White Balsamic Vinaigrette

1 Tbsp honey

1Tbsp Dijon mustard 

1/2 tsp salt

1/2 tsp freshly ground pepper 

1 large garlic clove, pressed in garlic presser

1/4 cup while balsamic vinegar 

3/4 cup EV olive oil

Mix all ingredients except oil in a jar or measuring cup. Slowly drizzle oil into the mixture, stirring rapidly with a tiny whisk until emulsified. This will keep in your refrigerator for a week or longer. If you put it in a mason jar, you can shake it to reincorporate the ingredients. 

This recipe works with any vinegar, including dark balsamic vinegar. It’s quick, easy and delicious! 

Grapefruit, Avocado, Fennel Salad

1 large pink grapefruit, peeled and cut into slices 

2 small or 1 large avocado, sliced 

1 small fennel bulb, sliced

1 small box arugula

Pistachio nuts

Place all in a salad bowl and toss with white balsamic vinaigrette (see recipe link)

Banana Bread Oatmeal

1/2 c sprouted oats

3/4 c water

Pinch salt

1/2 ripe banana, mashed

2 dates, cut up

1/4 tsp cinnamon 

Walnuts

1/2 banana, sliced

Oatmilk (optional)

Bring water and salt to a boil. Add oats, mashed banana, dates, and cinnamon. Cook 10 minute on low, covered. Stir occasionally to avoid burning. 

Once cooked, put in a bowl and top with walnuts and sliced banana. May top with a splash of oatmilk for a more creamy texture. 

Makes 1 serving. 

The Best Beer Cheese Dip (for soft pretzels )

This is an amazing dip, but DO NOT USE pre-shredded cheese. Shred cheese before you start to make the dip. It will make it go much easier. I also recommend bringing ingredients to room temperature. I used cold half and half and cold beer and cold cheese -- so it took a lot longer to make this all come together into a smooth dip.

 

3 Tbsp butter

3 Tbsp flour 

3/4 cup half and half

2/3 cup Yuengling Black and Tan beer (save the extra for drinking)

1 tsp Worcestershire sauce

1 heaping tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp kosher salt

10 oz shredded sharp cheddar cheese (recommend Cabot Seriously Sharp white cheddar)

 

Instructions
1. Melt butter in a medium saucepan. Add flour and whisk. 

2. Slowly add the half and half and whisk until slightly thickens. 

3.Add the beer and bring to a slow simmer. 

4. Add the other ingredients and stir until well-mixed.

5. Now add the shredded cheese a little at a time until it is all added. Stir vigorously until cheese is fully melted and the dip is smooth and creamy. This may take a few minutes.

6. Remove from heat and serve warm with homemade pretzels. It will thicken when it cools.

Leftovers can be reheated on the stove or microwave. Eat it up within a week.

Oh my Dal-ing: My Best Dal

This takes about 45 minutes to prep and cook -- most of it is cook time. No need to soak the lentils. Great with Naan or basmati rice. This recipe makes 3 generous helpings with a small leftover bowl or 4 smaller helpings. I recommend doubling it for more than 3 people.

1 cup red lentils (do not substitute for green or brown lentils)

3 Tbsp olive oil

1 medium onion, smaller dice

5 garlic cloves, thinly sliced or minced

2 inch knob of freshly grated ginger 

1/2 heaping tsp ground turmeric

1 heaping tsp ground coriander

2 tsp ground cumin

1/2 heaping tsp ground cayenne pepper

1-2 tsp kosher salt

1 tsp freshly ground black pepper

1 Tbsp tomato paste from a tube

15 oz can petite diced or crushed tomatoes (undrained)

13. 5 oz can coconut milk (can use reduced fat, but dal will not be as rich)

2 cups broth (chicken or vegetable)

1 Tsp freshly-squeezed lemon juice

Fresh, chopped cilantro leaves (for garnish)

1. Rinse lentils in a fine mesh strainer until water runs clear. Then set aside to drain.

2. Heat olive oil in a heavy pot with a lid. Add onions to hot oil and cook until they become tender. Add garlic and grated ginger and cook about 2-3 minutes until onion is very tender and slightly browned.

3. Stir in spices and toast until fragrant. Add tomato paste and mix together. Watch carefully so it doesn't burn.

4. Add tomatoes and allow to come to a boil. Cook a few minutes to reduce liquid. 

5. Add broth and coconut milk. Let it come to a boil and simmer for a short time.

6. Add lentils and still well. Let liquid come to a boil, then reduce to a simmer and cover the pot with a tight lid, stirring periodically to avoid having lentils stick to the bottom of the pot. Cook for about 20-30 minutes or until the lentils break apart and it becomes a creamy, thick mixture. You will need to stir often so feel free to take off the lid when it starts to thicken.

7. Add lemon juice and cook about 5-10 more minutes or until the dal thickens to desired consistency. I like a thicker dal, so it might take more time. Taste and adjust seasonings.

8. Serve with cilantro on top and a side of hot naan. I like to have a salad with this too.

This can be stored 4-5 days in the refrigerator and reheated in the microwave or stove. You can also freeze dal for about 2 months -- just thaw, heat and eat. 

Hatch Chile Corn Chowder

 4 T butter

1 c. chopped sweet onion

2 garlic cloves, minced

3 T rice flour (wheat flour is okay too)

1 tsp each salt and pepper

1 tsp Trader Joe's Elote Seasoning or chili powder

14.5 oz can low sodium chicken broth (or vegetable broth)

1 tsp liquid smoke

1/2 c water

1 cup chopped zucchini

2 cups red potatoes, peeled and chopped

2 roasted hatch chiles, enough to make 1/3 to 1/2 cup

3 cobs sweet corn, roasted and cut off the cob, approximately 2 cups

2 cups 2% milk

14.5 oz can creamed corn

1/4 cup cilantro, chopped, plus more for serving

1 cup Monterey jack cheese or cheddar cheese

broken corn chips (use leftover from bag)

 

In a large stock pot, melt butter, onion, and garlic. Saute until soft. Add rice flour until incorporated into the butter. Add the salt, pepper, and Elote seasoning or chili powder. Mix on medium heat for about 30 seconds, stirring constantly.

 

Add chicken broth, liquid smoke, and water and bring to a boil.  Add zucchini and potatoes and simmer until zucchini and potatoes are soft, but not falling apart (about 15-20 minutes), stirring occasionally to keep mixture from burning. Add the milk and bring to a simmer.

In the meantime, oil the hatch chiles and corn and roast them on a grill to char them. Make sure corn is turned so as not to burn the corn. The chiles will probably be done in 5 minutes, the corn will take 10-15 minutes. Remove both from grill and allow to cool to the touch.

Once cool enough to handle, take the outside "skin" off the chiles and chop into small pieces and remove corn from the cobs using a knife and a deep bowl to catch the kernels. 

Add the corn, chiles, canned cream corn, and cilantro to th chowder. The potatoes should be soft, but still firm. If too thin, allow the chowder to simmer longer. If chowder is too thick, add a little milk or water to thin. Adjust seasoning. 

Serve chowder with cheese, fresh cilantro and broken tortilla chips. This makes 5-6 generous helping and is delicious as leftovers. You can also make this ahead and reheat it. It's a great summer weekend meal. Serve with some fresh tomatoes or a cucumber, tomato salad. This does have some heat, but if you like it very spicy, you can also add some hot sauce to it.

 

Shrimp and Scallop Bisque

4 Tablespoons butter

1/2 c chopped onion

1/2 c chopped carrots

1 c chopped celery

1/2 Tablespoon minced garlic

1/4 cup + 2 Tbsp all purpose flour

1/2 tsp salt

1/2 tsp pepper 

2 oz dry sherry

14.5 oz can low-sodium chicken broth

1 tsp sugar

1 tsp Old Bay seasoning 

1/4 tsp ground nutmeg

1 pint (2 cups) half and half

12 oz peeled and deveined shrimp, cut into 1/2 inch pieces

1 pound bay scallops, cut larger scallops into 1/2 inch pieces

Directions

1. Melt butter in a large stock pot. Add onion, carrots and celery and saute until vegetable are tender (about 10 minutes). Add garlic and saute for 30 seconds.

2. Add flour and salt and pepper. The add the sherry and scrape up any brown bits from the pan,

3. Slowly add the chicken broth to flour and veggies, stirring to make a thick sauce.

4. Add sugar, Old Bay, and nutmeg and stir. Then add the half and half and stir until just heated.

5. Mix in the raw shrimp and scallops and cook until seafood is cooked through, stirring so mixture doesn't stick to the pan or boil too hard (use low heat).

6. Taste to adjust seasonings and serve with additional Old Bay sprinkled on top. Add chopped parsley, if desired.

This makes 4 generous bowls of soup. (Approximately 500 calories per serving)
Serve with a crispy salad on the side and some toasty bread, if desired.

Scrumptious Crab Cakes

 

1 pound jumbo lump crab meat (important you get this kind)

1/2 c mayonaise

1 T dijon mustard

1 tsp worcestershire sauce

1 - 2 tsp hot sauce

1 egg, lightly beaten

1 tsp lemon zest, plus 1 Tbsp lemon juice

freshly ground pepper to taste

1/2 tsp salt

Fresh parsley, chopped (about 1/8 cup)

1/4 cup panko bread crumbs (or more, if needed)

Oil for frying

Combine mayo, mustard, worcestershire sauce, hot suace, egg, lemon zest and juice, parsley, salt and pepper. Carefully fold in the crab meat, but don't break up the crab. Then fold in bread crumbs to make a firm, but not stiff crab mixture. 

Using 1/3 cup measuring cup, form 8-9 crab cakes and place on a parchment lined baking sheet. Chill for at least 20 minutes or until they are firm and cold.

Heat oil in a large pan and add the crab cakes - cooking over medium heat. Do not disturb them so they get brown and crispy, but not burnt. It should take 3-4 minutes. Then turn crabcakes carefully and brown on the other side (you may need to add more oil) until they are hot through and crispy, but not burnt. This should take another 3-4 minutes.

Place on a serving platter and eat with tartar sauce, cocktail sauce and lemon wedges. Can be eaten alone or as a crab cake sandwich. 

 

 

I made these for Christmas 2023 and we enjoyed them very much. Leftovers, reheated are good, but eat within a day or two or freeze them.

Bacon shallot gruyere quiche

1 pie crust (I use Pillsbury brand)

6 pieces of bacon, cut into 1 inch pieces

1 medium shallot, thinly sliced

4 oz gruyere cheese, shredded 

3 large eggs

1.5 cups (12oz) half and half

Dash cayenne pepper 

1.5 tsp kosher salt 

1 tsp ground black pepper 

1/4 cup fresh parsley, chopped (optional)

Preheat oven to 400 degrees. Place pie crust in a 9 inch pie pan. Blind bake crust for 10 minutes or until almost done. Be sure to cover crust if it gets too brown on the edges. 

Fry bacon until crisp. Remove bacon to drain and bacon grease except 1 Tbsp. Fry shallot until softened and brown in the bacon fat. Remove from pan and drain on paper towel. 

In a medium bowl, whip eggs until frothy. Add half and half, cayenne, salt, and pepper. Add the parsley if using. Set aside. 

Place bacon and shallots in the bottom of the pie crust. Add the cheese to evenly coat the bacon and shallots. Pour the egg mixture over the cheese and gently make sure egg is completely submerging the cheese. 

Sprinkle the top of the quiche with some freshly grated Parmesan cheese (optional). Then place the quiche on a baking pan and put it in the middle rack of the oven. If crust is brown, cover it with foil or a pie crust shield to keep it from burning. 

Set a timer for 15 minutes. Check it, then turn the oven to 350. Continue baking 20-40 minutes longer, but check often to see if the egg is set. Use a toothpick to poke it. If it comes out clean, it’s done. 

Set on counter and cool for 10-15 minutes before slicing and serving. 

Note: you can use this recipe for any quiche, but make sure any veggies are cooked and well drained to avoid a watery quiche. Also, blind baking the crust is essential to avoid a soggy bottom! 

Shrimp and Grits

 This is a modified version on Bobby Flay's Shrimp and Grits. I think mine is much better! :D

Ingredients

Grits: 

Make grits according to package directions, be sure to make enough for 4-6 servings. 

1 1/2 c. grated cheddar cheese

1/4 c. grated Parmesan cheese

3 Tbsp butter

 

Shrimp:

1.5-2 pounds peeled and deveined shrimp

6 slices of bacon, chopped

1 Tbsp lemon juice

1/4 c. dry sherry wine

Cajun seasoning (enough to cover shrimp)

1 clove garlic, minced

4 scallions, thinly sliced

2 Tbsp chopped parsley (fresh)

 

Make the grits, add the cheese and butter (keep warm)

Rinse shrimp and pat dry. Add Cajun seasoning and set aside. Fry bacon until crisp, removed from pan and set aside. To the bacon grease, add the shrimp and cook until it turns ALMOST pink. Add the scallions and garlic and fry for 30 seconds or until fragrant. Add the lemon juice, and sherry and reduce slightly and shrimp is done. Stir in parsley and bacon.

To serve, spoon grits into bowls or on plate and top with shrimp and a little of the sauce.  Serve immediately!

This makes 4 helpings.

Note: You can remove the shrimp and wait to add the scallions until after you add the lemon juice and sherry. You can then add more sherry (or a small amount of chicken broth) and simmer until reduced and slightly thickened. Add the shrimp and scallions back into the sauce. Then stir in parsley and serve. 

Note: Sometimes I don't add the bacon (it gets soggy) and then just top each serving with the crispy bacon to keep the bacon crunchy.

Note: It's important to make the grits first and keep them warm since the shrimp cooks very quickly. You can fry the bacon while cooking the grits. Better yet, have two people make this dish -- one to make the grits and the other to make the shrimp.

Vanilla Cake with Buttercream Frosting

1/2 cup butter, softened 
1 cup sugar

2 tsp vanilla

2 eggs, room temperature

1.5 cups flour (APF, not cake flour)

1.75 tsp baking powder

1/4 tsp table salt 

3/4 c milk, room temperature 

Heat oven to 350*. Butter and flour 9 inch cake pan or line cupcake tins with paper and spray inside with cooking spray (about 18 or more).

With a hand mixer, beat butter until soft and fluffy. Add sugar and mix until sugar is almost dissolved (about 3-5 minutes). Add vanilla and mix until incorporated. Next add eggs, one at a time, beating to incorporate into butter-sugar mixture. In a separate bowl, combine flour, baking powder, and salt. Pour half the flour into the butter- sugar-egg mixture, beat until smooth, add half the milk, beat until smooth, add the rest of the flour and mix, then add the rest of the milk. Beat batter about 1-2 minutes, scraping bowl with a rubber spatula until batter is smooth and completely mixed and fluffy. 

Pour into prepared pan or cupcake tins. Bake for 15 minutes, then move cake for even browsing. Continue baking in 3-5 minute intervals until cake is just done (test with cake tester or toothpick). Cake should spring back when touched lightly. Do not overtake or cake will be dry. Remove from oven and cook on a cooling rack. If desired remove cake to a cake plate or just frost when cake is completely cooled. Cupcakes can be taken out of tins to finish cooling. 

Frost with buttercream frosting when cake is cooled. 

Buttercream Frosting

1/3 cup softened butter

1.5 tsp vanilla 

3 cups powdered sugar 

2 + Tbsp milk

Using an electric mixer, cream butter and vanilla. Add sugar 1 cup at a time, mixing between. Add just enough milk to make frosting the desired consistency. If too thin, add a little more powdered sugar. 

Old fashioned Chicken and Fluffy Dumplings

My mom made dumplings on top of stews and were always so fluffy! It wasn't until I moved farther south that I ever had dumplings made like pasta. These dumplings are like drop biscuits and I use a recipe I found in my mom's Betty Crocker cookbook (not original to me). I also use a rotisserie chicken for this recipe so it is a quick meal. If you want to cook your own chicken or use leftover turkey or chicken from another meal, that works too. I usually love to use homemade bone broth, but, again, this meal is meant to be quick. I hope it brings back some childhood memories. I know, it did for me!

1 rotisserie chicken, meat removed and cut or shredded into bite-sized pieces*

6 Tbsp butter

1 medium to large onion, chopped (about 1 1/2 cups)

3 stalks celery, chopped (about 1 1/2 cups)

3 medium carrots, peeled and chopped into 1/4 inch pieces (about 1 1/2 cups)

1/4 cup flour

6 cups (48 oz) chicken broth

salt and pepper to taste

1 cup frozen peas

1/2 cup chopped parsley**

 

Dumplings

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

3 Tbsp soft butter

3/4 cup milk

3 Tbsp minced parsley**

 

Before starting, remove the meat from the chicken and shred or cut into bite-sized pieces. You should have about 4 cups of cooked chicken.

 

Make the dumplings by stirring the flour, baking powder and salt together in a medium bowl. Cut the butter into the flour mixture to resemble cornmeal (I use a pastry blender, but a fork also works). Add the parsley and stir. Pour the milk into the bowl and stir until all the dry ingredients are wet. Do not overstir or the dumplings won't be fluffy. Set the mixture aside until ready to use.

 

In a large Dutch Oven, melt the butter. Add onion, celery and carrots and cook until onion and celery are softened. Add the flour and make a roux, adding more butter or some olive oil if it's too dry.  Cook for about a minute, then slowly add the broth, scraping up bits of the flour from the pan until incorporated. Salt and pepper to taste. Add the frozen peas, parsley, and chicken. Bring to a boil, then turn heat so that the brother is simmering. 

Now drop the dumplings into the top of the pan, covering the entire top with small scoops (I use a one tablespoon scoop that I use to make cookies). If you keep the dumplings small, then the timing below will work. If they are larger, you need to adjust. 

One you have all the dumplings in the chicken stew, set a timer for 8 minutes and cook without a cover. DO NOT STIR the stew! Then cover the pan for another 8-10 minutes or until the dumplings are cooked through (use a toothpick to poke the center and if it comes out clean is is likely done. You might need to cut a dumpling in half and taste it to make sure it is completely cooked and no longer doughy. If you make larger dumplings, you will need to cook them for 25 minutes or more.

Uncover and serve (do not stir, but leave the dumplings on top). Serve in large bowls, taking a few dumplings and some broth. If you want it more brothy, use an additional 2 cups of broth at the beginning. If you like it more like stew, this should be the right consistency.

*You can substitute leftover turkey if you have it!

 

**You can substitute the parsley in the dumplings and the stew with fresh thyme instead (use about 1/4 cup though in the stew and 1-2 tablespoons in the dumplings. You can also use fresh chives in the dumplings instead of parsley or you might try adding fresh rosemary to the stew. Fresh herbs make this dish! Use what you have, but use them. 

Enjoy!

 

Chimichurri

1 small bunch flat leaf parsley (about 1 cup), finely chopped 

3 large cloves garlic, minced (adjust if you want less garlic flavor)

1 Fresno chili, small dice

1 tsp dried oregano or 1 Tbsp fresh oregano 

2 Tablespoons red wine vinegar 

1/2 cup good olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper 

Mix all ingredients in a small bowl at least 15 minutes before eating. Make sure all ingredients are submerged in olive oil. Taste and adjust seasoning, if necessary. Make up to 24 hours before eating. The sooner you eat it, the fresher it tastes. No need to refrigerate unless storing longer than 24 hours. Bring to room temperature if you refrigerate it.

Use as a condiment for meats, especially grilled steak/beef, but also good on any meat or fish or as a topping for a Buddha bowl or as a dressing for pasta or rice. 

This isn’t spicy, but if you want some spicy hot flavors, add a few pinches of red pepper flakes or some cayenne pepper. Do not chop in a food processor. Hand chop/dice all ingredients for best results.

Twenty Tap Style Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed, washed, and halved

2-3 Tablespoons oil

Salt and pepper 

2-3 oz crumbled goat cheese

3+ Tablespoons spicy harissa

2 oz pistachios, shelled, and lightly chopped

1-2 cups arugula 

1/4 cup shredded Manchego cheese

Preheat oven to 400 degrees. Toss Brussels sprouts with oil and salt and pepper and spread on a baking sheet into a single layer. Roast turning once for 20-30 minutes depending on the size of sprouts. They should be crispy but not burnt.

Toss Brussels sprouts with harissa until well coated (May use any spice level, but I like spicy harissa.), adding more if needed. Return to oven for 2 minutes. 

Place Brussels sprouts in a serving bowl, adding goat cheese in layers. Add arugula and pistachios and toss sprouts lightly. Shred Manchego cheese over the top of everything and serve immediately! 

These are one of the best appetizers at Twenty Tap located in Broadripple in Indianapolis. Try it, you’ll love it! 

Green Curry Coconut Shrimp and Noodles

12 oz. dry linguine pasta

2 pounds large shrimp, peeled and deveined

2 Tbsp oil

5 green onions, thinly sliced, separate white part from green part

1 chili pepper, minced (I used jalapeño)

1/2 sweet onion, sliced and chopped into 2 inch pieces

1 red bell pepper, thinly sliced 

2 cloves garlic, crushed

1 can unsweetened coconut milk (I used lite)

2-3 Tbsp green curry paste

1 1/2 Tbsp fish sauce

2 Tbsp lime juice

1 Tbsp light brown sugar

1-2tsp chili pepper flakes (optional)

1/2 cup chopped cilantro 

Heat oil in a large frying pan. Add whites only of green onion and chopped chili pepper. Brown until crispy. Remove onion and peppers but leave oil in the pan. Save the onion-pepper mixture for later.

Meanwhile boil water and cook  linguine to al dente stage. Keep 1 cup of pasta water, then drain and set aside.

Add red pepper and sweet onion to pan and cook until tender crisp. Add garlic and stir 30 seconds until fragrant. Add green curry paste and stir into the veggies. Then add the coconut milk, fish sauce, lime juice, brown sugar snd chili flakes. 

Bring mixture to a boil, then add hot, drained noodles. Cook snd stir until noodles are covered. Add pasta water (maybe 1/2 cup) if not enough liquid. At this point, turn heat to medium to make sure it’s hot. 

Add shrimp to pan and submerge into the noodles and liquid to cook. This should take about 3-4 minutes. Add the cilantro and mix. 

Sprinkle with onion- peppers you set aside and the green part of the green onion. 

Serve with your favorite side or none at all. Makes 4 hearty servings. 

Guilt-Free Roasted Potatoes

 I got this recipe from my favorite sister (wink wink), Melissa Stabb. These are delicious and so very easy to make.

4 large baking potatoes (about 6 oz each)

1/2 cup grated Parmesan Cheese (not shredded) - I use Trader Joe's

1 tsp dried basil, crumbled

1 1/4 tsp seasoned salt

1/2 tsp garlic powder

1/2 tsp onion powder

Freshly ground black pepper

Vegetable spray

Spray a large (18x13 inches) metal sheet pan with vegetable spray and set aside. Wash and scrub potatoes, do no peel. Cut each potato in 4-6 wedges (length-wise) and set aside.

Combine the Parmesan cheese and spices on a paper plate. Mix thoroughly. Press each potato wedge (both cut sides) into the Parmesan cheese mixture and place on the sheet pan, cut side down. This may be difficult, but press as much as you can into the potato wedge. Place any leftover Parmesan cheese on top of wedges that look a little less coated. You should not have much, if any lelftover. Spray tops of potatoes lightly with more vegetable spray.

 

Roast in a preheated 350 degree oven for 30 minutes. Remove pan from oven and carefully lift and turn every potato wedge over so the exposed slice is against the baking sheet. Bake 30 more minutes or until potatoes are golden brown and crunchy.

Place on a warm platter and serve immediately.

Makes 4 servings.

These are crunchy and taste like deep-fried potato wedges without the guilt. I imagine you could also do these in an air-fryer, but I don't have one, so if you try it that way, leave a comment below!

One Pan Oven Fajitas

 This is one of the easiest ways to make fajitas and it tastes delicious too! After cutting up the chicken and veggies, this recipe takes about 20 minutes to bake/broil. Super simple!

1 pound boneless, skinless, chicken breasts, cut into thin strips

2 large bell peppers (colored ones make it pretty: red, green, orange, yellow), cut into thin strips

1 large sweet onion, cut in half and then into slices, then cut in half again (2-3 cups(

2 Tbsp olive oil

2 Tbsp Mexican seasoning of choice (or use recipe below*)

3/4 tsp salt (if seasoning has salt, omit this)

1/4 tsp black pepper

Juice of a half lime (1 Tbsp) + lime wedges for serving

 8 fajita size tortillas (corn or flour), warmed

 

Toppings for serving:

sour cream, avocado or guacamole, pico de gallo or salsa, cheese, cilantro

 

Preheat oven to 400 degrees. Spray a large rimmed baking sheet (use metal, not stoneware) with cooking spray. Set aside.

 

Cut up chicken, and veggies and place into a large bowl. Add oil and spice mixture and combine until everything is well-coated.

 

Spread chicken and veggies in an even single layer on the prepared baking sheet, taking care not to crowd the  veggies and chicken. 

Roast in the oven (prefer middle rack) for 15 minutes, stirring at least one time. The pan will have juice/water, but this should evaporate. Turn the broiler on high and broil for 3-5 minutes or until veggies begin turning brown in spots and everything is cooked thoroughly.

Take pan out of the oven and sprinkle lime juice on top of everything, stirring to mix.

Serve in warm tortillas with desired toppings. 

Makes 4 generous servings (2 fajitas each). We double this for hungry eaters and spread it into two pans, switching the pans around to evening cook them and broil them. Serve with refried beans and rice, if desired.

*Seasoning mix 

1 Tbsp. chili powder

2 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

1/4 tsp cayenne pepper (leave out if you don't like spice)