Tag Archives: dinner recipes

Roasted Potatoes with Dill and Green Onions – Recipe of the Day

Roasted Potatoes

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#c47b21″]A Delicious and Easy Side Dish – Roasted Potatoes[/typography]

Yummy roasted potatoes are the perfect complement to any meal. This easy-to-prepare recipe includes dill and green onions and goes beautifully with almost any type of meat. I particularly like it with steak.


  • 8 medium yellow potatoes, peeled and cut in half
  • 2 chopped green onions, including the greens
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chopped dill
  • Salt and pepper


  1. Preheat the oven to 350° F.
  2. In a large mixing bowl, mix the green onions, olive oil and dill.
  3. Add the potatoes and toss to coat thoroughly.
  4. Sprinkle with salt and pepper to taste.
  5. Place in a large baking pan – don’t crowd the pieces.
  6. Bake for 50-60 minutes and toss every 15 minutes to brown evenly on all sides.


Be creative – use your imagination with the ingredients. Use different types of potatoes (red bliss, Yukon gold, new potatoes, russets, etc, Change up the herbs and be inventive with spices, garlic, onions. etc. Have Fun!

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#9c1722″][print_link][/typography]



Southern Fried Chicken, Busy Mom’s Series, Day 12

Southern Fried Chicken

Southern Fried Chicken
Southern Fried Chicken

Southern Fried Chicken has become a classic American favorite. This recipe is particularly tasty and will likely become one of your family’s favorites. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well-made fried chicken.


  • 1 whole frying chicken cut into pieces (or 6 – 8 pieces of your choice)
  • 3½ cups flour
  • Combination of oil and butter – enough to cover the bottom of a heavy frying pan
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon oregano
  • 1 teaspoon garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 2 large eggs
  • 1 cup whole milk


  1. Rinse the chicken in cold water and pat dry with paper towels.
  2. Set chicken aside until it reaches room temperature.
  3. In a large bowl, mix the flour and seasonings.
  4. Whisk the ingredients together until they are well blended, then pour into a large flat pan (or into a large plastic bag.
  5. Beat eggs and milk together. (Use more milk and eggs depending upon how many pieces of chicken you have to fry.)
  6. When everything is ready, heat the oil and butter in a large heavy frying pan (cast iron is best).
  7. Dip each piece of chicken into the egg and milk mixture – one at a time.
  8. Roll the chicken piece in the flour mixture (or shake in the bag) until well-coated.
  9. Shake off any excess flour and carefully place the chicken in the frying pan.
  10. Cook over medium to medium-high heat until golden brown.
  11. Turn the chicken and cook the 2nd side until golden brown.
  12. Remove the chicken from the pan and place it on a cooling rack cover with paper towels to allow excess oil to drip off.
  13. Serve warm with mashed potatoes, gravy and a green vegetable.

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b01025″][print_link][/typography]

Spicy Lamb Meatballs with Sauce – Busy Mom Series, Day 9

Spicy MeatballsSpicy Lamb Meatballs with Sauce is a wonderful dinner to prepare for guests or for Sunday dinner with the family. Lamb combined with the right combination of spices is exceptionally tasty.  Serve over steamed Basmati rice (white or brown) and finish the meal with a crisp green vegetable salad for a nice complement of color and texture. 


  • 1½ pounds ground lamb
  • 1½ pounds lean ground beef
  • 2 small onions, finely grated
  • 1 3-inch piece fresh ginger root, peeled and finely grated
  • 5 garlic cloves, crushed
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 2 tablespoons garam masala (ground Indian spices)
  • 2 tablespoons finely chopped fresh cilantro
  • 3 tablespoons finely ground almonds
  • 2 eggs, beaten
  • ½ cup flour


  1. Preheat your oven to 450º F.
  2. Place the ground beef and ground lamb in a large bowl and mix together until well blended. Add remaining ingredients and stir well. (Use your hands or a stand mixer with the paddle attachment.)
  3. Roll walnut-sized pieces into evenly sized and shaped meatballs.
  4. Place the meatballs on a baking sheet and roast them for about 20 minutes or until the centers are barely pink.
  5. Remove from the baking sheet and set aside until sauce is ready.


  • 2 tablespoons virgin olive oil
  • ½ cup onion, minced
  • 2-3 large cloves garlic, minced (~1 tablespoon)
  • 1 tablespoon minced shallots
  • 2 cinnamon sticks
  • 1 tablespoon ground cumin, heated in a small, dry skillet over low heat until fragrant.
  • 1 tablespoon ground coriander, heated in a small, dry skillet over low heat until fragrant.
  • 4 cups tomato puree
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh mint leaves, thinly sliced
  • 1 tablespoon fresh Italian parsley leaves, minced
  • Slivered almonds, toasted, for garnish
  • Fresh mint leaves (chopped), for garnish


  1. Heat the oil and heat In a large saucepan over medium heat.
  2. Add the onions and saute until soft.
  3. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat ~3 to 4 minutes.
  4. Add tomato puree, stir well, and bring to a boil – then add the stock.
  5. Season to taste with salt and freshly-ground black pepper.
  6. Add the mint, and parsley.
  7. Simmer ~ 10 minutes and remove the cinnamon sticks.
  8. Add the prepared meatballs to the sauce and heat until warmed through.
  9. Pour a small amount of sauce on the plate and add 5 meatballs per serving.
  10. Garnish with toasted slivered almonds, mint, and warm pita wedges.


[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b01030″][print_link][/typography]


Mandarin Ginger Tofu and Broccoli – End of Summer Series, Day Six

Ginger Tofu and Broccoli
Photo by Sharyn Morrow


Mandarin Ginger Tofu and Broccoli is a lovely one-dish meal  that is easy to prepare and a delicious surprise for most palates. This is an excellent choice for vegetarians (family or friends).


The Tofu

  • ¼ cup soy sauce
  • 1 teaspoon freshly grated ginger root
  • ¼ cup honey
  • 2 mandarin oranges, peeled, seeded, and cut into segments
  • 1 (14 oz) package extra firm tofu, sliced ¼” thick

The Broccoli and Rice

  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 2/3 cup water chestnuts, thinly sliced
  • 1 clove garlic, minced
  • White or brown Basmati rice (enough for 4 servings)



Prepare the Tofu

  1. Preheat oven to 400° F.
  2. Whisk the soy sauce, ginger, and honey together in a small bowl.
  3. Arrange sliced tofu in a baking dish.
  4. Spread sauce evenly over the slices.
  5. Arrange mandarin orange segments over tofu.
  6. Bake for 20 to 25 minutes or until tofu is light brown.

While tofu is baking, cook the rice and prepare the broccoli

  1. Set the rice to cook – a rice cooker is recommended.
  2. Heat oil in the skillet over medium heat.
  3. Add broccoli and water chestnuts.
  4. Cook until broccoli is soft – about 5 minutes (do not overcook).
  5. Add garlic and cook 1 minute more, stirring constantly.

To Serve

  1. Serve both the baked tofu and broccoli over steamed rice for a complete meal.
  2. Cold sliced fresh tomatoes as a side dish will add a nice touch of color.

Serves 4


Balsamic Orange Salmon – End of Summer Series, Day Three

Balsamic Orange Salmon is a lovely summer meal – quick, easy and oh-so-good!  If you love salmon as much as I do, you will love this recipe. Remember the secret to good salmon is to NEVER OVERCOOK it.

IngredientsBalsamic Orange Salmon

The Sauce

  • ¾ cup fresh orange juice
  • ½ cup balsamic vinegar (good quality – Newman’s Own™ is excellent)
  • 2 tablespoons olive oil
  • 2 tablespoons onion, finely minced
  • 2 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh basil, chopped
  • 2 teaspoons fresh mint, chopped
  • 2 tablespoons orange zest (finely grated orange peel)
  • 1/8 teaspoon kosher salt
  • 1 dash freshly ground black pepper

The Salmon

  • 4 salmon fillets (6 oz each)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 450° F.
  2. Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
  3. Season salmon fillets with salt and pepper to taste.
  4. Heat olive oil over medium-high heat in a large oven-proof skillet.
  5. Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
  6. Transfer skillet to the oven and bake for 8 to 10 minutes. (DO NOT OVERCOOK)
  7. Transfer cooked salmon to a warm serving platter (keep warm while finishing the sauce).
  8. Place skillet on burner – high heat.
  9. Pour the sauce from the jar into the skillet.
  10. Stir and cook until warm through.
  11. Spoon sauce over salmon and serve immediately.

Serves 4

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b32034″][print_link][/typography]