Category: Main Dish

Mustard Wet Rub…for Chicken or Pork

 

 

Even though we are unofficially heading into fall, in most places it still feels like summer. I grill no matter the season and I am sure I am not alone. Here is another way to impart flavor into those lean proteins you grill. It falls somewhere between a rub and a marinade so the somewhat questionable name “Wet Rub” seems to be pretty accurate.

The ingredients are simple with mustard as the key player. As with all my recipes, you have my blessing to change it up however you like. Think of all the mustards out there… think of all the herbs…all the spices, you could make variations of this for the rest of your grilling season.

I love this on  boneless-skinless chicken thighs and have done it with breasts as shown here. I think it would be great on pork tenderloin or chops as well.

So, here is the blueprint, make it your own. Happy grilling and a merry, merry Fall to all.

Print
Mustard Wet Rub

A savory wet rub that is great on chicken or pork. Use whatever herbs you have on hand and feel free to adjust any of the ingredients to suit your taste. This is enough rub for two servings.

Keyword: Rubs and Marinades
Servings: 2
Author: binner216@comcast.net
Ingredients
  • ⅓ Cup Dijon Mustard
  • 2 Tbsp Fresh Herbs Sage, rosemary or your choice
  • ½ Tbsp Lemon Zest
  • 1-2 Tbsp Olive Oil
  • 1 Tsp Brown Sugar
  • ¼ Tsp Red Pepper flakes
  • 1/2 Tsp Salt free Lemon Herb seasoning
  • Salt & Pepper To taste
Instructions

  1. Combine the ingredients in a small bowl and mix well. Give it a taste and make any adjustments.

  2. Cover and refrigerate for at least 2 hours to allow the flavors to blend.

  3. Brush evenly on both sides of the chicken (or pork) and refrigerate for about a half hour.

  4. Grill on medium direct heat until cooked through. Time will vary based on the type of protein.

 

 

Caribbean Grilled Chicken Salad

Summer is upon us, and here in Northern Illinois it has been upon us with a vengeance. Grilling and salad suppers are the order of the day. Chicken, and in particular, chicken thighs are the most popular grilling item in my kitchen and on my grill. I love the bone in, skin on variety. Neatly trimmed, the small blanket of skin imparts added moisture and a cozy cover to hold in herbs and spices. Much as I love them, I am currently besotted with their boneless, skinless brethren. They are so versatile, forgiving on the grill, moist and delicious. They stand up to a hearty marinade that they can languish in for 24 hours. So, now that I have confessed my love, let me tell you how I used them this time around.

These chicken thighs were leftovers gifted to me by my son, “The Grill King.” He had made Caribbean and Jamaican marinated chicken thighs and had more leftovers than his leftover resistant family(???) could finish. I took one of each, the Caribbean being more sweet than spicy and the Jamaican being just the opposite. It was just the right amount of chicken and spice for a supper salad for two.

This is how I made mine, but as always, make it your own.

Print
Caribbean Grilled Chicken Salad
Course: Main Course, Salad
Servings: 2
Author: binner216@comcast.net
Ingredients
  • 2 Grilled Chicken Thighs Marinated as you choose
  • 4 Cups Chopped Romaine Lettuce
  • 1 Cup Sliced Mini Bell Peppers Slice into rings
  • 1/2 Cup Sliced Green Onions White and part of the green
  • 1 Cup Black Beans Drained and rinsed
  • 1-1/2 Cups Cherry Tomatoes, halved Any color you like
  • 1 Cup Mandarin Orange segments Well drianed
Honey Lime Dressing
  • 2 Tbsp. Honey More or less to taste
  • 1-2 Tbsp. Cider Vinegar
  • Juice of one lime
  • 1 Clove Garlic Grated
  • 1/4 Cup Canola Oil
  • 1 Tsp. Jamaican Jerk Seasoning More or less to taste
Instructions

  1. Slice the chicken into thin strips.

  2. Mix all of the dressing ingredients together in a jar with tight fitting lid. Shake until well blended. Can be made ahead and refrigerated. shake well before adding to the salad.

  3. Combine the lettuece, chicken, green onions, peppers, tomatoes,, and black beans in a large salad bowl. Pour the dressing around the edge of the salad and toss to combine.

  4. Add the orange sements and gently toss again. Serve.

Here are some ways to play with this recipe:

Use whatever marinade you want for the chicken. Make it yourself or buy a ready made one.

Don’t care for Romaine? Spring Mix or a spinach blend would be great, too.

Use pineapple instead of oranges or how about mangos, even a combination of any or all would be delicious.

Add more beans, leave them out, our try a different variety.

Substitute red onions for the green onions.

As far as the dressing goes, make any adjustments that make your palate sing.

There are many more ideas that you can think of and as always you have my blessing to use them.

Have a safe and happy summer filled with family, friends and delicious food.

Barese Sausage with Pasta and Green Bean Salad

It seems like it’s been years since I shared my thoughts and recipes here. I just checked and it has been just about 2 years. I haven’t stopped cooking, far from it, and I have shared a bit on Facebook, but even with all the time retirement and the pandemic gave me I never made it here. It does feel odd, and I am definitely a bit out of my comfort zone. Years ago, my Mary Kay director instilled the philosophy in me to “Feel the fear and do it anyway.” So, I am going to do just that (Thank you, Sarah Belle).

While I cook many different types of food, I am an Italian girl at heart, and as a good Italian girl I love Caputo’s,. (Check them out by clicking on the link above. )This small local chain of stores has been bringing a traditional taste of Italy to the Chicago suburbs since the 1950’s. The products and produce are marvelous with selections for every cuisine. Many have cafes that serve the best Calamari  (among other items) and reasonably priced Italian wines. You can even sip and shop while listening to Italian music from opera to the Rat Pack  They also feature imported pastas, tomato products and a variety of homemade sausages.  This little story is about how they came together to make a wonderful dinner.

It started with Barese Sausage. These finger size sausages are made of beef, lamb, and pork, flavored with parsley, garlic, and pecorino cheese. They come linked together which makes them easier to grill, and this is my favorite way to cook them. They have a complex flavor that is not at all spicy, but still delights the palate.

I chose imported whole wheat linguine for the pasta portion of this meal. In a very small nod to healthier options I have been using whole wheat pastas more often. The taste Is a bit heartier and stands up well to bigger flavors.

Finally, I used canned Italian Cherry tomatoes for the sauce. These sweet little nuggets are packed in tomato puree and have a convenient pop top can and the “just right for two” 14 ounce size. So, the starring players were in place and needed to meet their supporting actors. Onions and garlic of course, sauteed in olive oil laid the foundation. Once they were lightly caramelized the tomatoes went in. I gave them a gentle squish and let them simmer until they came together in a thick sauce.

It would have been wonderful to add some fresh basil and parsley, but my balcony herbs are having a slow start, so I used some of my homemade pesto, always ready in the freezer for just such occasions. Once the pasta had cooked to al dente, I added a ladle or two of the pasta water to the sauce  and finished with freshly grated Pecorino. I chose to serve the Barese along with the pasta so that we could fully enjoy its unique flavor.

This is what I call a “No recipe, recipe.” The description above and these few notes are all you need.

I used one small onion sliced lengthwise and two cloves of finely chopped garlic.  Use as much olive oil as you like (1 Tbsp or more) and one can of tomatoes to serve 2 with a little left over.

I cooked about 4 ounces of pasta in salted water. I saved about 3/4 cup of the water for the sauce. I added 1/4 cup of pesto, but more or less would be fine. I like a lot of grated Pecorino (1/3cup), but use as much or as little as you want.

The final touch was a Green Bean Salad. I made a variation of my Mom’s salad. Since I have returned to the blog, I feel the need to share an actual recipe. While my Mom’s used basil or mint and garlic, this time I used lemon zest, rosemary, and lemon thyme. I used a bit of lemon juice and some rosemary infused vinegar. Every recipe can be tweaked to suit any cooks whim.

Mom's Green Bean Salad
Print Recipe
Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.
Mom's Green Bean Salad
Print Recipe
Nothing says summer like fresh green bean salad. This is my mother's recipe. She always made it with mint, but I also like it with fresh basil. Either way it is the perfect companion to grilled chicken.
Ingredients
Servings:
Instructions
  1. Blanch the green beans in salted boiling water for 3-4 minutes (until they are the tender crisp that you love.) Plunge in ice water to stop cooking and drain well.
  2. In a salad bowl combine the vinegars and olive oil. Stir in the garlic and add the drained green beans and basil (or mint).
  3. Toss to combine and season to taste with salt and pepper. Chill for at least an hour before serving.
Share this Recipe
Powered byWP Ultimate Recipe

It feels good to be back and much like riding a bicycle, I remembered how to do it, more or less.

Reflections on Summer and Some Summer Favorites

What a long strange trip this has been. This is not the Summer that any of us were looking forward to. Instead of pools, beaches, and barbecues we’ve had social distancing, masks, and cautious outdoor dining. I know that I am not alone when I say, “Please let it be over!” While there is a faint light at the end of the tunnel, the bright light seems pretty far away. We are all trying to make the best of things and figuring out how to responsibly use the little bit of relaxed guidelines to our cautious advantage.

Family time is the best part of summer and we are happy to have more time  together. Since I live in the Kitchen of Love, food has been one of the great comforts. A few new things have been laid upon the table, but many of my Summer Favorites have come to the table like old uncles and aunts that you haven’t seen since last summer. I want to share a few of my favorites with you. They have graced the blog before, some of them on multiple occasions. These three are definitely worth repeating.

First up is a Corn Chowder that showcases fresh corn at its peak. The kernels simmer with onions and peppers in a corn broth that imparts layers of corn flavor and goodness.

Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
Share this Recipe
Powered byWP Ultimate Recipe

Gazpacho is a classic summer dish. Fresh vegetables at their peak blended to your liking. This is a recipe that begs to be played with from the vegetables you use to how spicy (or not) you make it.

Gazpacho with Roasted Corn
Print Recipe
Servings
4
Servings
4
Gazpacho with Roasted Corn
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
  2. Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
  3. Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
  4. Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
  5. Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.
Share this Recipe
Powered byWP Ultimate Recipe

This is what could happen if you married a pasta salad with a lettuce salad and threw in a little chicken for good measure. The pasta and lettuce are co-stars with a supporting cast of fresh and pantry vegetables.

Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Ingredients
Dressing
Servings:
Instructions
  1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
  2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
  3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
  4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
  5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
  6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
  7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
Share this Recipe
Powered byWP Ultimate Recipe

Here’s hoping that this Summer like no other is filled with good food and lots of love.

Meatloaf – The Italian One

Meatloaf is one of those foods that can be a mundane reminder of childhood or the warm memory of classic comfort food. In the Mid Twentieth Century it was a staple in almost every household. Some have pleasant memories, others would prefer to forget it. I have mixed feelings about my Mother’s Meatloaf. If it were on the table today, I would probably like it very much. Back then, for some reason, I had an aversion to vegetables chopped up and “hidden” in something. I would spend more time picking out the onions, bell peppers and whatever other plant matter it contained, leaving a plate of messy crumbs much to my mother’s chagrin.

I’ve grown up and that “hidden green matter” isn’t much of an issue anymore. With Winter here and comfort food being , well, so comforting, it was time to make some meatloaf. I confess, I do not have a standard meatloaf recipe. I further confess that I have shared meatloaf adventures before. I more or less create meatloaf with what is on hand and how I am feeling. Each one begins as a work in progress using my best guess as to what will work together and just how much of each ingredient is enough. This go round, I was feeling a touch of Italian nostalgia along with the desire to use up some of the partially used condiments in the refrigerator. I also went pantry diving and came out with some treasures.

The meats were about a pound of Ground Chuck and a couple of Hot Italian Sausage Links both of which were lurking in the freezer. I think that meat loaf tastes best when there are a variety of meats involved. To turn this into what I have named the “Italian One”, I used plenty of minced onion and garlic. I chose the dried version of each and reconstituted it with time and water. Note to self: Forget your childhood aversion and use the fresh stuff next time. I had some Sourdough bread cubes that I crushed up and added to the mix along with some finely grated Romano and a couple of eggs. Since I had a started jar of Roasted Red Pepper and Artichoke Tapenade on hand I threw that in as well. If the stars align,  and I have it on hand again, I would use more. Still the flavor it gave to the meatloaf was delightful if a bit subtle. (Another note to self…)

Once everything was mixed together, I let it chill in the refrigerator for a couple of hours. While that was happening, I made a a tomato sauce to  go on top. Let me tell you how much I love canned Italian Cherry Tomatoes. They are so sweet and tender and just bursting with flavor that they are the perfect addition to almost anything. Given a little time and some garlic, onion, and olive oil, they make a slightly chunky  and flavorful sauce that is anything’s crowning glory. Thankfully, they must be an up and coming new darling in the marketplace, because I can find them in more stores now and I always like to have a can or two on hand.

When it was time to assemble, I opted for making two loaves. One to serve two now, and another to freeze to serve two later. Off they went to the oven for 30 minutes or so. I topped them with my lovely Cherry Tomato Sauce and a little Asiago Cheese and let them bake for another 10 minutes or so.

Print
Meatloaf _ The Italian One
Course: Main Course
Ingredients
  • 1 Pound Ground Chuck
  • 2 Italian Sausage Links About 12 Ounces total.
  • 1/4 Cup Dried Onion 1/2 cup fresh
  • 1 Tbsp. Dried Garlic 3 Cloves if fresh
  • 1/2 Cup Bread Crumbs I used Sourdough
  • 1/3 Cup Grated Romano Cheese
  • 2 Eggs
  • 1/3-1/2 Cup Roasted Pepper/Artichoke Tapenade Or other savory condiment
  • 1 Cup Cherry Tomato Sauce Recipe below
Cherry Tomato Sauce
  • 1 Can Italian Cherry Tomatoes
  • 1/3 Cup Chopped Onion
  • 2 Cloves Garlic chopped
  • 1/2 Tsp. Red Pepper Flakes Optional, to taste.
  • 1 Tbsp Olive Oil
Instructions

  1. Combine the meats in a large bowl. Add the onions, Garlic, Bread Crumbs, Cheese, and Tapenade. Mix gently until everything seems blended.

  2. Lightly beat the eggs and add them to the bowl. Mix just until eggs are incorporated. Let mixture chill for 1-2 hours to allow flavors to blend. Make Sauce while the meat chills.

Cherry Tomato Sauce

  1. Heat Olive Oil in a small saucepan over medium heat. Add the onions and garlic (and the pepper flakes if you are using them) and cook for a few minutes, until the onions are translucent and the garlic is fragrant.

  2. Add the tomatoes and continue to cook until the tomatoes begin to burst. Thirty minutes or more is perfectly fine. Set aside.

Assemble and Bake

  1. Form the meat into one large or two small loaves. Pack gently but firmly and place on a rimmed baking sheet. Bake at 350 degrees for 20 - 30 minutes depending on number of loaves.

  2. Top with the Cherry Tomato Sauce and a sprinkle of Asiago (or any Italian cheese). Return to the oven for another few minutes until the cheese is melted Allow to rest 5 minutes before slicing.

I served this with Linguine that I tossed with Olive Oil, Garlic, and Spinach then sprinkled with more romano cheese. Any side “Starchy” or otherwise would be wonderful, too. Make this meatloaf and as always make it your own…there are no rules here.