Place the lamb chops on a serving platter and spoon some of the sauce over the chops. Serve the remaining sauce on the side.
SPICY PORK CHOPS
Serves 4
Don’t let the title of this recipe scare you; these chops are well seasoned but not overly spicy. If you like more heat, you can add a little more chili powder; if you prefer it milder, use less.
Serve this with rice or mashed potatoes to sop up the delicious pan juices.
2 tablespoons chili powder
1 tablespoon paprika
1½ teaspoons salt
½ teaspoon garlic powder
½ teaspoon onion powder
4 (1½-inch-thick) boneless pork chops
1 tablespoon vegetable oil
Preheat the oven to 400°F.
In a shallow pan, mix together the chili powder, paprika, salt, garlic powder, and onion powder. Press each pork chop into the spice mixture, generously coating them on all sides.
In a 12-inch oven-safe skillet, heat the oil over medium-high heat until shimmering. Fry the pork chops for 4 to 5 minutes on the first side and 3 to 4 minutes on the second side, until each side is well browned. Transfer the skillet, uncovered, to the oven and roast for 10 to 12 minutes, until an instant-read thermometer reads 145°F when inserted in the center of a chop.
Remove the skillet from the oven, cover the pan with a tight-fitting lid or aluminum foil, and let the chops rest for 5 minutes. Place the chops on a platter, pour the pan juices over all and serve immediately.
HONEY-CHIPOTLE OVEN-ROASTED RIBS
Serves 6
Our son-in-law, Greg Banks, is the rib man in our family. His barbecued ribs are the best. When the weather is crummy and the outdoor barbecue/smoker isn’t accessible, he easily transitions to the oven with this recipe. No doubt Sam Carney, from If Not for You, ordered up ribs just like these with his friends from the garage after a long workweek.
¼ cup minced canned chipotle chiles in adobo
¼ cup plus ⅓ cup honey
¼ cup powdered mustard
1½ teaspoons pepper
3 tablespoons salt
5 pounds pork spareribs
Preheat the oven to 400°F. Cover a rimmed baking sheet with a long piece of aluminum foil that hangs over the ends at least 2 inches. Place two pieces of foil crosswise to overhang the sides at least 6 inches on both sides.
In a small bowl, combine the chipotles, ¼ cup of the honey, the mustard, pepper, and salt.
Lay the ribs meaty-side up in the middle of the foil and spread the chipotle mixture all over the top. Wrap the ribs tightly in the foil and bake for 2 to 2½ hours, until fork tender.
Remove the ribs from the oven and preheat the broiler. Open the foil and roll it back to expose the top of the ribs.
Spread the remaining ⅓ cup honey all over the top of the ribs. Broil for 3 to 5 minutes, until the honey is bubbling and the ribs are lightly charred. Cut between the bones into serving-size portions or individual ribs and serve immediately.
Any cut of ribs will work here. You can cook the ribs a day in advance and heat them under the broiler right before serving.
ASPARAGUS TOMATO QUICHE
Serves 8
This colorful vegetable pie is equally at home for lunch, at brunch, or on the dinner table. I’m here to tell you that real men and boys do eat quiche. Just ask the men in my family.
1 bunch asparagus (about 1 pound), ends trimmed and cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon pepper
1 (9-inch) refrigerated piecrust
1 cup halved red or yellow grape tomatoes
1½ cups shredded Swiss cheese
4 eggs
1 cup milk
⅔ cup cream
¼ cup sliced green onions or scallions
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
Place the asparagus on the foil and toss with the olive oil. Spread the pieces out evenly and sprinkle with 1 teaspoon of the salt and ½ teaspoon of the pepper. Roast for 7 to 9 minutes, until fork tender. Remove the sheet from the oven and let cool for about 5 minutes.
Reduce the oven temperature to 375°F.
Line a 9-inch pie plate with the piecrust. Spread the roasted asparagus evenly over the bottom, then layer the tomatoes over the asparagus. Sprinkle the cheese over all.
In a medium bowl, whisk the eggs lightly to break up the yolks. Whisk in the milk, cream, the remaining 1 teaspoon salt, and the remaining ½ teaspoon pepper. Pour the mixture over the vegetables and cheese and sprinkle the green onions evenly on top.
Place the pie pan on a rimmed baking sheet in case the quiche overflows.
Bake for 40 to 50 minutes, until a knife inserted 1 inch from the edge comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.
SALAMI AND SPINACH STROMBOLI
Serves 4
Here’s a quick weeknight dinner idea: just thaw the spinach in the microwave and use your favorite store-bought marinara sauce and pre-shredded cheese.
A 9-ounce package of frozen spinach is about 1 cup thawed. So why not double the recipe? If you have teenage boys or grandsons in the house, the stromboli will disappear in one sitting.
1 (13.8-ounce) tube pizza dough
Flour, for dusting
½ cup marinara sauce, plus more for serving
1½ teaspoons minced garlic
⅛ teaspoon crushed red pepper flakes
¼ teaspoon coarse salt
⅛ teaspoon black pepper
½ cup frozen chopped spinach, thawed and drained
4 ounces salami, sliced into strips
1½ cups shredded mozzarella cheese
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Unroll the dough onto a lightly floured work surface. Cut the dough in half lengthwise and crosswise, making four even rectangles.
Press each piece out gently to make 7 x 5-inch rectangles.
Divide the marinara sauce evenly over the pieces of dough, spreading it so it covers the dough with ½ inch of space left uncovered on both short ends of each piece of dough. Sprinkle with the garlic, red pepper flakes, salt, and black pepper. Layer the spinach, salami, and cheese over the top of the four pieces.
Roll each piece of dough up lengthwise and place on the prepared baking sheet seam-side down. Make 2 or 3 small cuts in the top of each stromboli.
Bake for 25 to 30 minutes, until the stromboli are golden brown. Serve immediately, with extra marinara sauce.
These will keep in the refrigerator for a couple of days. Or freeze after baking and reheat in the toaster oven.
DEEP-DISH PIZZA
Serves 6
I’m convinced I have Italian blood in me somewhere. Pasta and pizza call my name! Pizza comes up a lot in my books, Starry Night being a perfect example. Because of course Carrie had to take Finn to eat deep-dish pizza when he visited her in Chicago.
I once went on a diet (one of about a thousand), in which I didn’t eat anything that started with a “p,” because all my weakness food were “p” words—pizza, popcorn, pasta, peanut butter….
If you want a meatless version, leave off the pepperoni and add a layer of your favorite veggie: thawed, drained frozen spinach, sliced mushrooms, peppers, tomatoes, olives, artichoke hearts, and fresh basil leaves are all delicious.
1½ cups warm (about 110°F) water
1 (¼-ounce) packet active dry yeast
1 teaspoon sugar
½ cup semolina flour
1 teaspoon salt
½ cup olive oil, plus 3 teaspoons for oiling the bowl and pan
3½ cups all-purpose flour, plus additional for dusting
1½ cups shredded mozzarella cheese
1 (3.5-ounce) package pepperoni slices
1½ cups pizza sauce
Make the dough:
In a large bowl, com
bine the water, yeast, and sugar. Stir to combine. Let sit until foamy, about 5 minutes.
Add the semolina flour, salt, ½ cup of the olive oil, and 2 cups of the all-purpose flour. Mix with a wooden spoon until smooth. Continue to stir in the rest of the flour, ½ cup at a time, until it is all incorporated.
Turn the dough out onto a lightly floured surface and knead it with your hands until smooth, 3 to 4 minutes.
Oil a large bowl with 2 teaspoons of the remaining olive oil. Place the dough in the bowl and turn it a few times so the dough is coated with oil on all sides. Cover the bowl with a dish towel and set in a warm place until almost doubled in size, about 1½ hours.
Assemble and bake the pizza:
Preheat the oven to 450°F.
Dip a paper towel in the remaining 1 teaspoon olive oil and use it to coat the inside of a 4-quart Dutch oven or 12-inch cast-iron skillet. Place the dough inside the pan and stretch it to fit the bottom of the pan by pushing gently with your fingers. Let the dough rest for 5 minutes, then stretch it again, pushing the dough at least 2 inches up the sides of the pan.
Sprinkle the cheese over the dough. Layer on the pepperoni, then pour the sauce over the top. Bake for about 30 minutes, until the crust is golden brown and the cheese is bubbling. Remove the pan from the oven and let cool for 5 minutes. Cut into 6 slices and serve immediately.
You can use the Tomato Dipping Sauce (this page) or your favorite commercial or homemade pizza sauce.
The semolina flour gives the dough a slight crunch. You can find semolina flour in the baking or natural foods section of your supermarket. It can also be found in the bulk bin section.
PEANUT BUTTER NOODLES WITH THAI FLAVORS AND CRISPY TOFU
Serves 4 to 6
I’m a peanut butter nut and am willing to try any recipe that calls for it as an ingredient. Our granddaughters, Bailey and Maddy, are vegetarians and have introduced me to the delights of tofu. Who knew? It’s actually quite good, especially if there’s peanut butter involved.
1 (1-pound) block extra-firm tofu
¾ cup creamy peanut butter
¼ cup warm water
¼ cup soy sauce
2 tablespoons honey
1 tablespoon toasted sesame oil
2 tablespoons lime juice
4 teaspoons minced fresh ginger
1 tablespoon minced garlic
12 ounces linguini noodles
½ cup cornstarch
¼ cup canola oil
1 cup shredded carrots
½ red bell pepper, seeded and cut into matchsticks
¼ cup thinly sliced green onions or scallions
¼ cup unsalted roasted peanuts, chopped
Line a rimmed baking sheet with a double layer of paper towels. Cut the tofu lengthwise into ½-inch slices, then cut crosswise into 1-inch pieces. Place on the baking sheet and press with more paper towels to dry the tofu until no moisture remains.
In a medium bowl, whisk the peanut butter with the water until smooth. Whisk in the soy sauce, honey, sesame oil, lime juice, ginger, and garlic.
Bring a large pot of water to a boil. Add the linguine and cook according to the package directions. Drain and place in a large serving bowl.
While the pasta is cooking, toss the tofu in the cornstarch and shake off the excess.
Heat the oil in a 12-inch skillet over medium-high heat until hot and shimmering. Fry the tofu until golden brown and very crispy, 4 to 5 minutes per side. Remove to a paper towel–lined plate. Discard the oil.
In the same skillet, heat the sauce with the carrots, bell pepper, and noodles over medium heat until heated through. Add the tofu and toss everything together. Serve hot, garnished with the green onions and peanuts.
You can substitute an equal amount of almond butter for the peanut butter. Add an additional 2 to 3 tablespoons honey and garnish with chopped toasted almonds.
SPINACH-ARTICHOKE LASAGNA
Serves 8 to 10
If you love spinach-artichoke dip, you’ll love this lasagna. It’s versatile! Leave the bacon out, and it’s a vegetarian dish, or swap in mozzarella for the Monterey Jack or add chicken (see the variation below).
Try it with the Kale Caesar Salad (this page).
10 lasagna noodles
1 (16-ounce) container cottage cheese
3 eggs
1 (9-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (9-ounce) box frozen artichoke hearts, thawed and chopped
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
10 slices bacon, cut into 1-inch slices
2 pounds Monterey Jack cheese, shredded
1 cup shredded Parmesan cheese
Cook the lasagna noodles according to the package directions. Drain.
Preheat the oven to 350°F.
In a medium bowl, whisk together the cottage cheese and eggs.
In a large bowl, stir together the spinach, artichoke hearts, salt, pepper, and garlic powder.
In a large skillet, cook the bacon over medium heat until soft, about 5 minutes. Do not let it crisp. Remove to a paper towel–lined plate to drain.
Layer half of the noodles over a 9 x 13-inch baking pan. Spread half of the cottage cheese mixture over them. Make a layer of half of the vegetable mixture, then half of the Monterey Jack cheese, then half of the Parmesan cheese. Repeat the layers and spread the bacon evenly over all.
Bake for 30 to 35 minutes, until the cheese is bubbling and the bacon is crisp. Remove from the oven and let cool for 10 minutes before serving.
Variation:
Chicken Spinach-Artichoke Lasagna: Add 4 cups chopped cooked chicken: spread 2 cups over each layer of the vegetable mixture and proceed with the other layers.
SIDES
As you might expect, my entire family is a bunch of foodies. Guess you could say the acorns fall close to the tree, and we love to cook as much as we love to eat. Because we have been blessed with a weekend house on the water, the family gathers together nearly every weekend. Our waterfront has an abundance of seafood: oysters, clams, shrimp, and crab. I never have to worry about snacks or appetizers at our weekend home because the kids and grandkids invariably arrive with a plethora of goodies. It’s been that way from the first family potluck. I toss ribs on the grill and everything else is supplied by the kids: side dishes galore. Recipes to share. Rave reviews as we pass them around. Ted and family bring my dad’s recipe for potato salad; Laurie supplies her special rice dish—she dare not show up without it! In fact, several of the recipes shared in this collection come from my children.
Potlucks are our favorite family times, and it’s no different over the holidays, either. Everyone contributes, each family eagerly sharing a special side dish. Sides for us are far more than a mere accompaniment of the meal. The dishes that each family member brings to the gathering are a way of giving a part of themselves to share with the rest of us.
CAMERON’S GARLIC AND BACON GREEN BEANS
Serves 4 to 6
From the time our oldest grandson, Cameron, was a toddler, green beans have been his all-time favorite vegetable. I make sure to serve them whenever he comes to dinner.
2 pounds green beans, trimmed
⅔ cup water
8 slices bacon, cut into 1-inch pieces
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon salt
In a 12-inch skillet, heat the beans in the water over high heat until boiling. Continue to boil, stirring constantly, until the water has completely evaporated, about 5 minutes.
Reduce the heat to medium-high, push the beans to the outside of the pan, and put the bacon in the middle. Fry for 4 to 5 minutes, until crisp. Add the garlic and stir all the ingredients together. Cook for 1 minute, or until the garlic is fragrant.
Stir in the butter, brown sugar, and salt into the green beans and bacon and cook until the butter melt
s and the brown sugar dissolves, about 2 minutes. Remove to a serving dish and serve hot.
GRILLED CORN WITH SWEET AND SPICY BUTTER
Serves 4
This is one of Wayne’s all-time favorite recipes. Adding the sweet-spicy butter gives the grilled corn an extra kick. I need to double the recipe for Wayne, who would happily eat the entire bowl and skip whatever else I’m serving.
6 tablespoons (¾ cup) butter, at room temperature
2 tablespoons brown sugar
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
4 ears yellow corn, husks removed
In a small bowl, mash the butter with a fork. Add the brown sugar, cayenne, salt, and black pepper and mix until well combined.
Prepare a charcoal grill or heat a gas grill to medium-high. Grill the corn for 8 to 10 minutes, turning a few times to cook it evenly on all sides.
Remove the corn from the grill, brush it with the prepared butter, and serve immediately.
You can make the butter ahead of time and keep it covered in the fridge; it will keep for up to 1 month. It will keep frozen for up to 6 months. Bring it to room temperature, covered, before serving. It’s nice to have on hand to melt over frozen or canned corn when you can’t get fresh in season.
ROASTED SESAME ASPARAGUS
Serves 4 to 6
Yakima is situated in the center of Washington State, an extremely productive agricultural region. When I was growing up, having fresh produce on the table was the norm, and when asparagus was in season, Mom cooked it in a variety of ways. Roasting was—and is—by far my favorite.
1 bunch asparagus (about 1 pound), tough ends trimmed
Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends Page 8