Peanut Butter and Jelly Ribs

Peanut Butter and Jelly Spareribs

I have been a bit lax in posting new recipes for all of you...it's summertime...and I get busy with my other business during the summer.  

I also tend to get a bit lazy during the summer months.  After a day of mowing, driving or yardwork, the last thing that I feel like doing is sitting for a couple of hours on the computer.

I know, I know...that's a poor excuse for all of you that are looking forward to my recipes so that you can add new things to your daily recipes.

The recipe below is for a new favorite of mine.  I found the original recipe on a "Pit Boys" YouTube channel.  My recipe has been changed some and I hope that you enjoy it.  I know that the combination seems odd, but once you try these ribs, I think that you will enjoy them.

Ingredients

• Pork Spareribs (trimmed St. Lous style)
• Paprika
• Honey Hog Rub from Meat Church
• 1 Cup of creamy Peanut butter
• 1 cup of Jelly of your choice.  Strawberry, Black Raspberry and Grape all work well.
• 1/2 teaspoon of cayenne pepper
• Beer of choice, I used a Modelo Especial for mine, but any beer will work.  Just remember, the stronger the beer, the more flavor it will add to the ribs.
• Your favorite BBQ sauce.  I used Sweet Baby Ray's Honey BBQ sauce.

Directions

1. Trim your spareribs and remove the membrane, if necessary.
2. Mix paprika and Honey Hog Seasoning to taste.  (Use any rub that you like on your ribs, they all work equally well)
3. Gently rub this combination on your ribs, covering them generously on both the front and the back of the ribs.
4. Set your smoke to 250 to 275 degrees F.  I used a hickory blend for this smoke.
5. In a pan, add 1 cup of jelly, 1 cup of creamy peanut butter, 1/2 teaspoon of cayenne pepper, 1 teaspoon of Honey Hog Seasoning (or seasoning of your choice), 1/4 cup of beer, 1 teaspoon of your BBQ sauce, stir and mix well.
6. Place spareribs on the smoke with the meat side up.
7. Mop the spareribs every hour with some beer and flip the spareribs to get them to cook evenly.
8. After about 3 hours, place the ribs in an aluminum foil boat and pour 1/4 cup of beer, spread the mixed peanut butter and jelly sauce over the ribs, close the aluminum foil boat tightly over the ribs and place them back on the smoker for about 2 hours.
9. After two hours, remove the ribs from the foil and mop the ribs with the remaining peanut butter and jelly mixture and smoke the ribs for one additional hour.
10. Remove the ribs from the smoker, add additional BBQ sauce if desired (I don't think this is necessary) and enjoy.

 

 

Drink Recommendations

My personal favorite for this type of meal is a cold beer.  You truly can't go wrong with any style of beer that you drink with this type of meal.  I would probably enjoy a "Ruckus" from Lockport Brewery if I wanted to enjoy a local brew.  If I was going mainstream, I would go with a lager from any of those breweries out there that produce mindless corporate swill available all over the country.

If I was going to enjoy wine with this meal, I would recommend a full-bodied Cabernet Sauvignon.  Breitenbach Winery here in Dover makes a pretty good Cab.  If you want something from a larger vineyard or winery that can be found anywhere in the country, Dreaming Tree has a good cabernet.

If you want to really bring out the smokey flavors of the BBQ, I recommend a Smoked Old Fashioned cocktail made with a Smokeshow Cocktail Smoker.  Link is below.

Smokeshow Starter Bundle Offer » Smokeshow Cocktail Smoker (smokeshowsmoker.com) 

Brewery | Lockport Brewery | United States (lockportbeer.com)

Breitenbach Wine Cellars | Award-Winning Amish Country Wines

Home | Dreaming Tree Wines

 

 

Grilled Garlic and Herb Crusted Steaks with Blue Cheese Sauce

Grilled Garlic and Herb Crusted Steaks with Blue Cheese Sauce

A perfect dinner for a romantic evening at home with your best friend, wife or someone that you are hoping to impress.

Garlic and Herb Rub Recipe

Ingredients

• 2 tablespoons of paprika
• 1 tablespoon of cumin
• 1 tablespoon of chili powder
• 1 tablespoon of black pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of coarse salt
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme 

 Directions

1. Mix all dry ingredients in a small bowl.
2. Apply a thin coating of a neutral tasting oil like vegetable or canola oil to the steaks.
3. Apply dry ingredients liberally to the steaks.  Allow the steaks to rest in the refrigerator for at least two hours, then remove from the refrigerator and allow to come to room temperature before grilling.
4. Grill steaks to your desired temperature.

Blue Cheese Steak Sauce

Ingredients

• 1/2 cup heavy cream
• 4 ounces crumbled blue cheese or gorgonzola, divided.
• 1 teaspoon of Worcestershire sauce

Directions

1. Warm cream in a small saucepan by bringing it to a gentle simmer over a medium-low flame.  Cook for 3 to 5 minutes, stirring as the cream thickens.  Stir constantly to prevent the cream from burning or curdling.
2. Add 2 ounces of the blue cheese.  Using a fork, mash and stir the cheese into the cream until a few lumps are visible.
3. Once the cheese has completely melted, add the Worcestershire sauce, stirring constantly to prevent burning or scorching.
4. Continue to simmer 3 to 5 minutes more, until the sauce is thick enough to coat the back of the spoon.
5. Slowly stir in the remaining blue cheese to incorporate into the sauce.  Turn off the heat and remove the pan from the stove to prevent the cheese from melting completely, which would make the sauce runny.
6. Serve immediately over cooked steak while it is still warm and before the cheese has melted, allowing the flavor to seep into the meat just before serving.
7. Enjoy

* I actually add a bit of fresh chives to this just before serving.  Chop the fresh chives in small pieces and stir into the sauce.  The chives add a bit of "onion" flavor to the sauce, but it is not overpowering at all.

 

 

 

 

 

Your Go-To Summer Cocktail

 Here it is in all its glory:

Kentucky Cherry Limeade

2 or 3 cocktail cherries, muddled in a mixing glass plus a splash of the cocktail cherry juice

Add 

1/2 shot of grenadine

1/2 shot of lime juice

1 shot of bourbon of your choice to the cocktail mixing glass and stir.

Fill a highball with ice, pour contents of cocktail mixing glass over ice, top with sprite, stir and garnish with a cocktail cherry and a lime wedge if you like.

Shrimp Eggroll in a Bowl

The season to cook on my Blackstone griddle has arrived and that makes me very happy.

I love to cook outside, whether it be on my grill, griddle, smoker, or my Big Easy Air Fryer...it doesn't matter to me which I am using, as long as I am outside using one of the many devices that I have available to me.

 My Blackstone griddle is the 4-burner model which is ideal if you want to have the ability to make large batches of food for the entire family.  If you aren't apt to have more than a couple of people over for dinner, then a 2 burner model would suffice.

 I am going to give you my recipe for Shrimp Eggroll in a Bowl but this recipe can be modified to use any protein that you would like, whether it be beef, chicken, seafood or plant based proteins such as tofu.

Ingredients

• Olive oil
• 1 medium onion, diced
• 5 cups of roughly chopped green cabbage
• 1/2 cup of chopped carrots (or you can purchase a bag of pre-chopped slaw mix that has the cabbage already chopped and the carrots in it.  This is what I do)
• 2 cloves of minced garlic
• 1 tablespoon of sesame oil
• 1 pound of shrimp, peeled and deveined with the tails off
• 1/4 cup of soy sauce (you can use reduced sodium soy sauce if you like)
• 1 tablespoon of rice wine vinegar
• 1 tablespoon or Sriracha sauce (more or less to taste, I use about 2 tablespoons)
• 4 green onions chopped
• 1 tablespoon of sesame seeds (optional)

Instructions

1. In a large sauté pan, heat the olive oil over medium heat or do the same on your griddle.
2. Add the onion, cabbage, carrots, and garlic.  Cook for approximately 10 minutes, stirring frequently, until the cabbage is softened, and the carrots are tender.
3. Push the vegetables to the side of the griddle or pan.  Add the sesame oil to the griddle top or to the pan and let it heat up for a minute, then add the shrimp.  Cook for 2 to 4 minutes, stirring occasionally, until the shrimp is pink and opaque throughout.
4. Add the rice vinegar, soy sauce, garlic, Sriracha sauce, green onions and sesame seeds (if using).  Stir to combine all items and cook for another minute or two, mixing the sauce well throughout the mixture.
5. Serve and enjoy.

If you use chicken, pork or beef with this recipe the cooking time will be longer so that the meat reaches the proper temperature for consumption.

 Drink Pairings

Beer: For this dish, I would enjoy a Gateway Ale from Lockport Brewing here in NE Ohio.  If you can get their beers, I highly recommend making the trip.  

Brewery | Lockport Brewery | United States (lockportbeer.com)

If you don't have access to the wonderful beers from Lockport Brewing, then I would go with a Summer Solstice from Anderson Valley Brewing or a Little Kings Cream Ale from Cincinnati Beverage Company.

Wine: A nice Sauvignon Blanc from Chateau St. Michelle is ideal with this dinner.  It is a light and tasty wine, and you can usually find it for under $20.00.

Cocktail: A classic Mojito is ideal with this dish. 

 

   

 

Smoked Chicken Tostadas

 This recipe came about because I had left-over smoked chicken thighs...I obviously didn't want to throw out the chicken, so I had to find something else to make with it for dinner over the next couple of days.  This is the end result.  I will be providing you the recipe for "smoked chicken thighs in this dish, but you can just as easily grill these chicken thighs if you don't have a smoker available, or if you just don't care for smoked meat (what is wrong with people that don't like smoked meat)?

 

Ingredients

• 10 bone-in, skin-on chicken thighs (I know, this isn't what you normally see in my recipes)

Rub

• 1/2 cup brown sugar
• 1 tablespoon of paprika
• 2 teaspoons of smoked paprika
• 1 tablespoon of black pepper
• 1 tablespoon of Kosher salt
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 teaspoon of dry mustard powder
• 1 teaspoon of cayenne pepper

Mop

• 1/2 cup of apple cider vinegar
• 1/4 cup of water
• 2 tablespoons of the spice rub from above
• 2 tablespoons of barbeque sauce (your choice)

Instructions

1. Prepare your smoker by preheating to 225-250 degrees F.
2. Combine all of the rub ingredients together.
3. Rub the spice rub all over the chicken thighs, massaging some under the skin as well.
4. Place the thighs, skin-side up in your smoker.
5. Smoke using a fruitwood like apple or cherry.  I use a mix of the two.  If you want to make them a little "smokier" add some hickory to the smoker.
6. Prepare your mop by mixing all of your ingredients together.
7. After about 45 minutes mop the thighs, then every 30 minutes after that until they reach an internal temperature of 165 degrees F.
8. Remove from the smoker and allow to rest for 15 minutes before shredding for use on your tostadas.

Assemble your tostadas!

1. Place your tostada shell on your plate.
2. Smear some pre-heated refried beans on the shell or skip this step if you prefer.
3. Top with your freshly shredded smoked chicken.
4. Sprinkle with three-cheese blend or cheddar cheese.
5. Add jalapenos to the top.  (I used my candied jalapenos; the recipe is here on the blog).
6. Add a dab of sour cream, as much or as little as you like.
7. Squeeze blueberry habanero hot sauce on top of your tostada.  I use Blueberry Habanero hot sauce from Heartbeat Hot Sauce.  This hot sauce isn't what I would call "hot" but it does have a little kick along with the sweetness of the blueberries. Heartbeat Hot Sauce Co. 
8. Enjoy!!!

Drink Pairings:

Wine: As with most smoked meats, a red wine is ideal with this meal.  I recommend Dreaming Tree Cabernet Sauvignon.  

Home | Dreaming Tree Wines

Beer: Lockpuerto Cerveza from Lockport Brewing or Negra Modelo. 

Brewery | Lockport Brewery | United States (lockportbeer.com)

Casa Modelo | Casa Modelo Mexican Beer (modelousa.com)

Cocktail: I would recommend a Blueberry Margarita with this dinner.   

 

  

 

  

 

Skillet Shrimp Fajitas

This easy recipe makes fantastic and flavorful shrimp fajitas.  This recipe works well in a fajita bowl with rice and sauce or wrapped in a flour or corn tortilla.  This is a recipe that you can prepare quickly, usually in about 15 minutes or so.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of olive oil, divided
• 1 large red onion, sliced
• 3-4 bell peppers of different colors, sliced
• a handful of fresh cilantro, chopped
• 1 lime, cut into wedges
• Tortillas for serving (we use the "Carb Smart" from Mission)

Fajita Seasoning

• 1 tablespoon of smoked paprika (you can use sweet paprika instead, but I prefer the smoky flavor)
• 1 teaspoon of cayenne pepper
• 1tablespoon of cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of garlic powder
• 1/2 teaspoon of sea salt or kosher salt

Instructions

1. In a small bowl, whisk together all fajita seasoning ingredients.
2. Add the shrimp to a shallow bowl and sprinkle with half of the seasoning.  Mix well to coat, then set aside.
3. Heat a tablespoon of the olive oil in a large skillet over medium-high heat.  Add the onions and bell peppers and sauté for 5 minutes or until the vegetables have softened.
4. Add the remaining seasoning and mix well, remove vegetables from pan and set aside.
5. Heat the remaining oil and add the shrimp.  Cook for 3-4 minutes until the shrimp is pink and cooked through.
6. Return vegetables to the skillet and mix to combine.  Garnish with fresh, chopped cilantro and serve with warm tortillas.
7. Top the tortillas with cheese, sour cream and guacamole or eat it as is...whatever you prefer.
8. ENJOY

Drink Pairings:

Wine: A nice white Sangria goes perfect with this meal.  (I will be sharing a white Sangria recipe in the future)

Beer: If you are local to this area (northeast Ohio) then I recommend Lockpuerto Cerveza from Lockport Brewing.  Enjoy this Mexican-style dark lager with or without a lime.  If you can't get Lockport beers then I recommend that you move closer.  If that isn't possible, then I would go with a Negra Modelo.

www.lockportbeer.com 

Cocktail: The Tequila Sunrise cocktail pairs very well with this dinner, especially if you are enjoying it "al fresco" on your patio or deck.  To make a Tequila Sunrise cocktail you only need three ingredients, tequila, grenadine, and orange juice.

Directions:

1. Add the tequila and then the orange juice to a chilled highball glass filled with ice.
2. Top with grenadine, which will sink to the bottom of the glass, creating a layered effect.
3. Garnish with an orange slice and a cherry.

 

 

 

 

 

 

 

Chipotle Pepper and Adobo Chicken Burrito Bowl

 

You don't need a trip to Chipotle for a chicken burrito bowl if you make this recipe.  The marinade takes the chicken to the next level and in my opinion, is better than what you get at Chipotle.

Marinate the chicken ahead of time and grill it right before you are ready to serve the burrito bowls.  Just like the restaurant, what you put in the bowl is your choice.  You can use white or brown rice, pinto beans or black beans, guacamole...you get the idea...right????

Ingredients

For Marinade:

• 1/2 medium yellow onion, coarsely chopped
• 1 small can of chipotle peppers in adobo sauce
• 4 cloves of garlic, roughly chopped
• 1/2 cup of chicken broth
• juice from 1/2 lime
• 2 tablespoons of olive oil
• 1 tablespoon of chili powder
• 1 tablespoon of kosher salt
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of ground black pepper

For the Burrito Bowl

• 4-6 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
• 3 cups of cooked white or brown rice (I use white rice and add lime juice, dried cilantro and some garlic to the cooking process to give it more flavor, but that isn't necessary)
• 2 cups of shredded lettuce (I don't use this, but many people do)
• 1 can of cooked black beans (I add chopped onion and smoked paprika to my beans)  
• Shredded Monterey Jack or cheddar cheese
• Salsa (whatever type you like)
• Pico de Gallo
• Sour Cream
• Guacamole (Julie likes this)

Instructions

1. Gather the ingredients.
2. In a blender or food processor, combine the onion, chipotle peppers and sauce, garlic, chicken broth, lime juice, olive oil, chili powder, salt, cumin, oregano, and pepper.  I actually use a hand blender in a glass 8 cup measuring cup to make the sauce.
3. Put your thawed chicken in a 1-gallon zip lock bag, then pour the marinade over it.  Seal and refrigerate for at least one hour or up to a maximum of 4 hours.  If you marinate it for too long, the lime juice will start to cook the meat and effect the finished product.
4. When you are ready, pre-heat your grill.  Sear the chicken on both sides to lock in the juices then lower the heat on the grill to medium and cook until an instant read thermometer registers 165 degrees F.  Remove from the grill and allow the chicken to rest for at least 5 minutes.
5. Chop the chicken to the desired size.  Serve it on top of the rice along with lettuce, beans, cheese, salsa, Pico de Gallo, sour cream, and guacamole.  (Or any combination of toppings that you prefer.)
6. ENJOY!!!

Drink Pairings:

Wine: A nice robust red wine goes very well with this dish.  Apothic Red is a very tasty wine and is typically found for around $10 per bottle.  A nice Sangria would work will with this dish too. (Recipe coming soon)

Beer: For this dish, of course you have to enjoy a "Mexican" beer such as Modelo, Tecate. Sol, or if you can't find anything else, a good old Corona.

Cocktails: The best cocktail to pair with this dish is a Margarita...seriously, were you expecting something else? 

 

 

 

 

 

Bloody Mary Brats---Give them a try, you will not be disappointed.

 

I love this recipe.  These brats are good on game day or just if you want to have some friends over for a gathering on your deck or patio.  Your dinner guests will ask for this recipe, there is not question about it.  Everyone that I know, loves these brats.  Served up on a "crusty bread bun" is the best way to serve them, in my opinion but many people will just eat them sliced up on their plate with the peppers and the sauce.

Ingredients

• 10 brats, I prefer spicy brats but any style works with this recipe.
• 1 red onion, sliced
• 2 celery stalks, sliced
• 1 red pepper, seeded and sliced
• 1 orange pepper, seeded and sliced
• 1 yellow pepper, seeded and sliced
• 1 poblano pepper, sliced
• 1 bottle of Bloody Mary mix. (I use Zing Zang bold but any type of mix will do)
• 3 tablespoons of butter
• 10 Hoagie or Sausage buns

Instructions

1. Melt butter in a pan/skillet add in onion, celery, peppers.  Cover and allow to cook for about 20 minutes stirring occasionally, until the vegetables are tender.
2. Add the bottle of Bloody Mary Mix and allow to simmer uncovered.  While the sauce is simmering grill your brats, once the brats are fully cooked, add them to the sauce and pepper mixture and allow them to simmer for a few more minutes.
3. Serve in a bun topped with the vegetables and ladle out a small bowl of the sauce for dipping.
4. ENJOY!!  

I prepared this entire outside on my patio.  I used my Charbroil Commerical grade infrared grill with side burner.  I have had this grill for several years and it has been the best that I have ever owned.  If you get a chance, check it out on the charbroil page linked below.

 

4-Burner Gas Grill | Commercial Series™ | Amplifire™ | Char-Broil® (charbroil.com)

 

 

Drink Pairings

Beer or Ale-Any style of beer will compliment this diner.  I would recommend something like Ruckus IPA from Lockport Brewing or Falls IPA from Hoodletown Brewing company.  French Ridge from Millersburg Brewing is another strong choice for this meal.

Wine-I would definitely recommend a "hearty" red wine with this meal.  Dusty Dewey from French Ridge Vineyards is a good choice as is the Cabernet Sauvignon from Josh.

For a cocktail, what better choice than a Bloody Mary, if you are really feeling adventurous you could use a chunk of the bratwurst as a garnish along with a celery stick and a couple of jalapeno slices. 

     links:

Brewery | Lockport Brewery | United States (lockportbeer.com)

Hoodletown Brewing Company - Brewery in Dover, Ohio

Millersburg Brewing Company | Craft Beer | Millersburg Ohio

French Ridge Vineyards

Bloody Mary Mix – Zing Zang

 

 

 

 

Garlic Butter Chicken and Green Beans Skillet (Low Carb)

 Garlic, Butter, Lemon, Chicken...what more do you need?

This is another recipe that is sure to become a favorite.  It has plenty of flavor with the garlic but adding fresh lemon juice really kicks it up a notch.

 Ingredients

• 3-6 boneless, skinless chicken thighs
• 1 pound of fresh green beans, trimmed
• 3 tablespoons of butter, divided
• 4 garlic cloves, minced
• 1 teaspoon of paprika (I used smoked paprika for a bit of a smoky flavor)
• 1 teaspoon of onion powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper or more to taste
• juice from 1/2 lemon, and additional slices for garnish
• 1/2 cup of chicken stock or broth
• 1 tablespoon of hot sauce (I used Sriracha but you can use any hot sauce that you prefer)
• 1/2 teaspoon of crushed red pepper flakes (more or less, to taste)
• 1/2 cup of chopped fresh parsley

Directions

1. To make the lemon garlic butter chicken thighs with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper.  Season the chicken thighs generously with the spice mixture.  Set aside while you prepare the green beans.
2. Arrange the green beans in a microwave safe dish with a 1/2 cup of water.  Cook in the microwave for 8-10 minutes until almost done, but still crisp.
3. Melt 2 tablespoons of butter in a large skillet over medium-low heat.  Lay the seasoned chicken thighs in one layer in the skillet.  Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165 degrees Fahrenheit.  If chicken browns too quickly, lower the heat.  Adjust timing depending on the thickness of the chicken thighs.  Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining butter.  Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly until the beans are cooked to your liking. (I prefer mine a bit crunchy) Add lemon juice and chicken stock and allow to simmer until the sauce is reduced and slightly thickened.
5. Push the green beans to one side of the skillet and add the cooked chicken thighs back to the pan and reheat quickly.  Adjust seasoning with salt and pepper and serve the lemon garlic butter chicken thighs and green beans immediately, garnished with more crushed red pepper flakes, fresh parsley and a slice of lemon if you like.
6. ENJOY!!!

Don't be afraid to experiment with this recipe.  It is nearly impossible to ruin it.  Use different types of hot sauce.  You will be surprised at the difference in taste with a change from Sriracha to something like Frank's Hot Sauce.  If you really want it hot, I recommend finding a good quality Habanero hot sauce or if you want, try using "Hot Honey" instead.

Drink Recommendations:

Beer:  This dish pairs well with many types and brands of beer that are available.  I would recommend a Gateway Cream Ale from Lockport Brewing or a Hellz Yeah from Hoodletown Brewing.  If you live somewhere that you can't get these brews...move closer...seriously, any of the "mindless corporate swill" products would pair well with this dish.

Wine:  This is another dish that goes well with "white wines".  Cupcake Butterkissed Chardonnay is good as is the Sauvignon Blanc from Josh Cellars.  Both of these wines are "affordable" and won't break the bank when you purchase them.

Cocktails:  I would enjoy a vodka and tonic with this drink as well as a gin and tonic.  For something a bit stronger, you might want to try a "smoked" Old Fashioned.  That really brings out the smokey flavor if you used smoked paprika when you prepared the dish.

 

 

Chicken Zucchini Bake (Low Carb)

 

This Chicken Zucchini Bake has a great blend of chicken, zucchini, and mushrooms mixed with shredded Italian cheese, (I use a pizza blend) sour cream, red onion, and egg seasoned with basil, salt and ground black pepper.  It is a quick and easy meal for brunch.

Ingredients

• 8 ounces of boneless chicken
• 4 ounces of fresh mushrooms
• 1 medium zucchini
• 2 tablespoons of butter
• Salt and black pepper
• 2 cups of shredded Italian cheese blend
• 1/2 cup sour cream
• 1/4 cup of red onion, chopped
• 2 eggs, beaten
• 2 tablespoons of dried basil 

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. 
2. On a cutting board, dice the chicken into bite-size pieces.
3. Chop the red onion.
4. Slice the zucchini and mushrooms.  Cut the zucchini slices in halves or quarters.
5. Melt the butter in a large pan on medium heat.
6. Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan.  Cook and stir often until tender, about 5 minutes.  Drain in colander.
7. In a bowl, mix together the cheese, sour cream, onions, beaten eggs, basil, salt, and black pepper, until well combined.
8. Stir in the chicken, zucchini and mushrooms until well coated.
9. Spray a 9" pie pan with non-stick spray.
10. Pour the chicken and cheese mixture into the pie pan.
11. Bake 35 minutes
12. Allow to cool 5 minutes before serving.

 

Pasta with Lobster and Shrimp Sauce

This dish is amazing.  Lobster, shrimp, heavy cream, wine, pasta...what more could you ask for?  Well, maybe a bit of Creole or Blackened seasoning...that's what!!!

Make sure you check out the drink recommendations at the end of the recipe.  

Ingredients

• 3 lobster tails
• 2 teaspoons of olive oil, divided
• 5 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of red pepper flakes
• 4 tablespoons of butter, divided
• 1/2 cup of dry white wine (I used Kendall-Jackson Chardonnay.  I don't believe in using cheap wine to cook with)
• 1/2 cup of heavy whipping cream
• 1/2 cup of chicken broth
• 2 Roma tomatoes diced
• 1 cup of grape or cherry tomatoes, quartered
• 1/2 sweet onion, diced
• 1/4 cup of red onion, diced
• 1 tablespoon of Creole or Blackened seasoning of your choice. (I used Tony Chachere's Original Creole seasoning when I made it)
• 1 pound of shrimp, peeled and deveined
• 1 pound of fettuccine (or pasta of your choice)
• 1 tablespoon of chopped parsley, for garnish
• 1/4 cup shaved parmesan, for garnish

Instructions

1. Heat a deep skillet over high heat.  Add 1 tablespoon of the olive oil.  Once the oil is hot, carefully add the lobster tails to the pan.
2. Add the garlic, salt, pepper, and red pepper flakes.  Cover and cook for 4 minutes.  Add 3 tablespoons of butter to the skillet.  Turn the lobster tails over, then pour in the wine and cook for 4 more minutes.
3. Meanwhile, place the shrimp in a large mixing bowl and toss with one tablespoon of olive oil.  Add Creole or Blackened seasoning and toss to coat.  Heat another skillet over medium-high heat.  Add 1 tablespoon of butter.  Once melted, add the shrimp.  Cook 3 minutes per side and then remove from heat.
4. Remove the lobster tails from the skillet and place them onto a cutting board.  Keep the liquid in the pan as this will be used for the lobster sauce.  Remove the shells from the lobster tails and discard.  Roughly chop the lobster meat.
5. Add the heavy whipping cream, chicken broth, tomatoes and onion to the same pan that you cooked the lobster in.  Lower the heat to medium-low and simmer the sauce for 4 minutes.  Stir in the lobster meat and shrimp and cook for 2 more minutes.
6. While preparing the sauce, bring a large pot of salted water to boil.  Cook your pasta of choice according to package directions until al dente.
7. Combine the lobster sauce and pasta in the deep sided skillet.  Garnish with parsley and shaved parmesan before serving.

Do not be afraid of this dish.  It looks complicated but it is a fairly easy dish to make that looks amazing when it is done...this is perfect for a romantic dinner for two.

Drink Pairings

For this dinner, a dry white wine is definitely what you want.  We enjoyed the rest of the bottle of Kendall-Jackson chardonnay.

If you prefer a beer, I recommend Gateway Cream Ale from Lockport Brewing Company in Bolivar.  If you don't have access to Lockport Brewing Company beers then I recommend that you move closer...seriously though, if you can't get Lockport beers then I would recommend any of the mass-produced cream ales available...it's been a while since I have had a Genesee Cream Ale... 

If you want a cocktail, I recommend a Sazerac cocktail but you really want to go easy if you are enjoying these cocktails...too many of them and you will be staring into a fireplace and spacing out or you may see Aztec temples... :-)

 

 

 

 

 

 

 

 

Smoked Sausage and Fried Cabbage

(Low carb recipe)

This is a very simple dinner, it is loaded with smoked sausage, onions, and tender fried cabbage.  This recipe has definitely become one of my favorites.

Ingredients

• 12 ounces of smoked sausage
• 8 slices of bacon cooked and chopped
• 2 tablespoons of olive oil, divided
• 1/2 yellow onion, diced
• 3 cloves of garlic, minced
• 1 large head of cabbage, chopped
• 1 teaspoon of salt
• 1 teaspoon of ground pepper

Instructions

1. Slice the smoked sausage into thin rounds
2. Heat 1 tablespoon of olive oil in a Dutch oven or large, deep skillet over medium heat.  Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4-5 minutes.
3. Add the onion and garlic to the pan and cook until onion is softened.
4. Add the remaining tablespoon of olive oil to the pan along with the cabbage and sprinkle with salt and pepper.
5. Cook the cabbage, stirring constantly, until it becomes tender, about 15 minutes or so.
6. Serve immediately.

As I have said before, I like things a little spicy, so I add some crushed red pepper flakes to kick it up a notch.  Another good choice to add an additional layer of flavor is to add about a teaspoon of smoked paprika.

 

 Drink Pairings

I would enjoy a Pinot Noir from Decoy with this dish.  This Pinot Noir has aromas of black cherry, wild strawberry, red currant, black tea and sage, as well as rustic hints of the earthy forest floor.  It is a very bright and balanced wine that has a silky finish.  Cost is around $25.00 per bottle here in Ohio.

If I were going to enjoy a beer with this meal (my recommendation) I would go with any German style beer out there; after all, this is a German dish.  Lift from Madtree Brewing is a very good choice as well as Stiegl Pilsner.

A Manhattan is always a good choice with smoked meat.  You will need 2 ounces of Rye or Canadian Whisky, 3/4 ounce of sweet, red vermouth, a dash of Angostura bitters, and a cherry.  We use Luxardo cherries.  Add all ingredients over ice and stir, strain into a chilled glass and garnish with the cherry served straight up. 

   

 

 

 

 

 

Pan Seared Barramundi with Sweet Peppers and Garlic

and The Best Roasted Ranch Cauliflower

(Crack Cauliflower)

These two recipes are two of my wife's favorites.  I'm a Catholic that really only observes "Lent", nothing else but it is my excuse to eat more seafood. :-)

The first time that I ever made the cauliflower, Julie told me to never bother making cauliflower any other way in the future...so I don't.  Happy Wife-Happy Life.

Ingredients

• 4 Barramundi fillets (approximately 6 ounces each) or any other "white fish" that you prefer.
• Salt
• Extra Virgin Olive Oil
• 1 Green Bell Pepper (cored and chopped)
• 1 Red Bell Pepper (cored and chopped)
• 1 Yellow Bell Pepper (cored and chopped)
• 3 shallots (chopped)
• 4 large garlic cloves (minced)
• 1/2 cup pitted and chopped Kalamata olives
• 1/2 lemon, juiced

Spice Mixture

• 1/2 tablespoon ground coriander
• 1/2 tablespoon garlic powder
• 1 tsp of Sweet Spanish paprika
• 1 tsp of ground cumin
• 1/2 teaspoon of black pepper 

Instructions

1. Take the fish out of the refrigerator about 20 minutes before cooking.  Sprinkle with salt on both sides and set aside.
2. In a small bowl, combine the spices to make the spice mixture.  Set aside for now.
3. In a medium-sized skillet, heat 2 tablespoons of olive oil over medium-high heat until hot and shimmering but not smoking.
4. Add the bell peppers, shallots, and garlic.  Season with salt and 1 teaspoon of the spice mixture you prepared earlier.  Cook, stirring regularly until the peppers have softened.  Turn the heat to low and stir in the chopped olives.  Leave on low heat as you prepare the fish.
5. Pat fish dry and season with the remaining spice mixture on both sides as well.
6. In a large skillet, preferably cast iron, heat 1/4 cup of olive oil over medium-high heat until shimmering but not smoking.  Add the fish pieces (you can reduce the heat to medium, if needed).  Push down on the middle (thickest part of the fish) for 30 seconds or so.  Cook fish on one side, undisturbed, until nicely browned, about 5 minutes or so.  Use a spatula, carefully turn the fish over and cook on the other side for approximately 4 minutes until nicely browned as well.  Look for browned edges on the fish before you turn it over.  If parts of the fish are stuck, you should be able to carefully scrape it loose with the spatula and turn it.  If the fish is entirely stuck, then it is not ready to turn over.  Leave it for a little bit, it should release when it is ready to be turned.
7. Remove fish from heat, immediately drizzle with the lemon juice.  Serve hot with the bell pepper medley spooned on top.

Ranch Roasted Cauliflower

Ingredients

• 30 ounces of cauliflower florets (approximately 2 medium sized heads)
• 1/3 cup of vegetable oil
• 2 teaspoons of "Hidden Valley Ranch Dry Seasoning".
• 1 teaspoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of red pepper flakes (to taste)

Instructions

1. Whisk together oil, ranch seasoning, lemon juice, salt, pepper, and red pepper flakes
2. Add cauliflower florets.  Toss well in mixture.
3. Spread onto a baking sheet in a single layer.
4. Bake in 375 degree oven for 30 minutes.
5. Serve the roasted cauliflower with freshly chopped parsley and parmesan cheese or if you prefer, enjoy it as is.

 

 Wine pairings: Josh Cellars Sauvignon Blanc is a great choice for this meal. It is described as aromatic and bright with a crisp, clean finish.  It features lemon and kiwi flavors accompanied by scents of green apple.  Most enjoyed in the summer, you can pair this selection with light dishes such as seafood, summer salads and grilled chicken all year long.

If you prefer a "blush", I recommend Aleatico Rose' from Imagery Estates Winery. This exclusive varietal, sourced from Serres Ranch in Sonoma County, creates the perfect Rose' bursting with notes of sweet strawberry and rose petals.  Ripe red raspberries on the palate enhance the elegance of this well-balanced wine.

Beer pairings:  Virtually every type of beer can work well with seafood due to the multitude of ways that it can be prepared.  With this meal, I would recommend a light pilsner or lager.

Cocktail pairings: I would recommend a "Moscow Mule" made with good vodka such as Tito's, Grey Goose or Ketel One or a Gin and Tonic made with Bombay Sapphire and a lemon instead of a lime.