Barbecue: The Quintessential Summer Staple

Nothing says summertime quite like barbecue. I love a good pulled pork sandwich with a tart, spicy, slightly sweet sauce poured over top, finished off with a mound of cool, creamy cole slaw. Instead of buying bottled barbecue sauce, I opt for the old school method and invest a little extra time in making a homemade sauce.

As I mentioned before, I love a tart sauce, and this one incorporates not only the standard vinegar, but also fresh squeezed lemon juice. This recipe was handed down from my Aunt Flo. She was a fantastic, quintessential Southern cook, and this sauce was her signature. Pair with pulled pork and a fresh Kaiser roll, and you’ll have the perfect summer sandwich. Also, try with chicken for a wonderful summer treat on the grill.

Aunt Flo’s Hot and Tangy Barbecue Sauce

Melt ½ stick butter in 2 cups water.

Add:

4 tablespoons brown sugar
1 cup ketchup
5 tablespoons vinegar
2 tablespoons lemon juice
5 teaspoons mustard
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons cayenne pepper
Salt to taste
*1 teaspoon-1 tablespoon black pepper

Mix all ingredients together. Simmer slowly for one hour, whisking frequently.

*Aunt Flo's recipe calls for 1 tablespoon pepper-I usually use less. I go full strength with the cayenne--I like it hot and spicy!

A Great Soup Comes Together

Every once in a while, the perfect idea comes together. I had some leftover turkey ham that I needed to use, as well as some near-wilted fresh spinach. I decided to pull together a soup, adding, onions, garlic, white beans, tomatoes, and dried herbs. In addition to the savings from incorporating the leftover meat, I stretched my dollar even farther by using dried beans. The result is a hearty, filling soup full of flavor and goodness.

As a side note, I’m cutting back on added sugar. The sweetness of the sautéed onions pulled double duty in this soup by adding oniony flavor and just the right amount of sweetness to balance the acidic tomatoes. Like I said, every once in a while, it just comes together.

Turkey Ham, Tomato, and White Bean Soup

1 bag dried navy beans
1 tablespoon olive oil
2 cups turkey ham, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1 can diced tomatoes
1 can tomato paste
3 cups water
3 cups chicken stock
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
1 ½ teaspoons salt
½ teaspoon fresh cracked black pepper
1 bag fresh spinach, rough chopped (about 10 oz.)

Prepare dried beans according to quick soak method.

Saute diced turkey ham and onion in olive oil in large skillet for medium-high heat for about 10 minutes. Add garlic and cook for 1 additional minute. Set aside.

Pour prepared beans into large stock pot. Add tomatoes, tomato paste, water, stock, herbs and seasonings. Bring to boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in ham/onion mixture and simmer 20 minutes. Add spinach and cook for additional 5-10 minutes or so until spinach is tender. Adjust seasoning.

Linguine with Chicken, Broccoli and Sun-Dried Tomatoes

In my food world, pasta dishes drowned in rich creamy sauces are a thing of the past. For me, it’s all about flavors, seasonings and fresh ingredients. A drizzle of good quality olive oil and a toss of chopped parsley and grated Parmesan cheese are all I need to finish off a perfect pasta plate. Try this healthy dish, packed with flavor and freshness.

Linguine with Chicken, Broccoli and Sun-Dried Tomatoes

Olive oil
2 boneless, skinless chicken breasts, seasoned with kosher salt and fresh cracked black pepper
1 tablespoon olive oil
1 ½ cups fresh broccoli florets
1 ½ cups sliced white button mushrooms
2 large cloves garlic, pressed or minced
½ teaspoon lemon zest
¼ cup chopped sun-dried tomatoes
1 (2.5 oz.) can sliced black olives
Salt and ground black pepper, to taste
½ pound whole grain linguine
Fresh flat leaf parsley, chopped
Fresh grated Parmesan Cheese

Instructions
Heat olive oil in a large skillet over medium heat. Cook chicken until done, about 8-10 minutes per side, depending on thickness of breasts. Remove from heat. Transfer to cutting board, and let rest. Chop and reserve.

Add 1 tablespoon olive oil to skillet over medium heat. Add broccoli and mushrooms. Sauté, stirring, until tender crisp, about 5-10 minutes. Add garlic, and cook one minute longer. Add lemon zest, sun-dried tomatoes, black olives and a shake of crushed red pepper flakes, and stir. Add chicken; season with salt and pepper. Heat through, and remove from heat.

Cook linguine according to package directions to al dente. Drain pasta and toss with chicken broccoli mixture. Plate, and top with a drizzle of olive oil and black pepper. Garnish with parsley and fresh Parmesan cheese. Serve.

Soul-Satisfying Soup

I just know when it's time for soup--belly-warming, soul-satisfying soup. My body needs it, and my psyche craves it. This is my favorite chicken soup. I created the recipe with some of my best-loved ingredients in mind--fresh veggies, spinach, brown rice and Parmesan cheese. I'm satisfied and comforted just thinking about it...

Chicken, Spinach and Brown Rice Soup with Shaved Parmesan

Olive oil
2 boneless, skinless chicken breasts
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 large cloves garlic, minced
1/2 tablespoon fresh thyme leaves
1/2 cup long grain brown rice, uncooked
8 cups chicken stock
1 teaspoon salt and fresh ground black pepper
1 pound fresh baby spinach
Fresh Parmesan cheese, shaved

Coat medium pan in olive oil. Cook chicken until over medium-low heat until browned and done--about 7-8 minutes on each side, depending on thickness of chicken. Set aside to rest, then chop.

In dutch oven over medium heat, add olive oil. When heated, add onions, carrots, celery and thyme. Cook until softened--about 15 minutes, stirring often. Add garlic and rice; cook for 1 minute. Add chicken stock, chicken and salt. Lower heat and cook until rice is done--about 45-50 minutes. During last 5 minutes of cooking, add spinach. Adjust seasoning.

To serve, ladle in bowl, top with shaved Parmesan cheese and fresh cracked black pepper. Serve with bread.

Sue's Turkey Spinach Lasagna

Few dishes taste more satisfying than homemade lasagna--the firm pasta, the creamy cheese, the hearty meat. A tangy homemade marinara sauce completes this Italian classic. My version has been updated a bit to complement a more healthy lifestyle. Lean, 93/7 ground turkey and whole grain pasta suit my current food philosophy, and they don't take one single thing away from this delicious, decadent dish. This may look like a lot of ingredients and steps, but good, homemade lasagna takes a bit of time. If you plan ahead and work step-by-step, it comes together pretty quickly and will be well worth your effort. Leftovers freeze beautifully.

Sue's Turkey Spinach Lasagna

4 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
4 (14 oz.) cans diced or crushed tomatoes
1/2 cup fresh basil leaves, torn
1 teaspoon dried oregano
1/2 cup sliced, pitted kalamata olives
Kosher salt and fresh cracked black pepper

1 tablespoon olive oil
1 1/3 lb. ground turkey (93/7)
1 cup chopped onion
1/2 teaspoon salt

10 oz. fresh baby spinach

2 cups ricotta cheese
1 egg beaten
1/2 cup fresh grated Parmesan cheese

9 whole grain lasagna noodles
2 cups mozzarella cheese

Preheat oven to 375 degrees.

For marinara, heat 4 tablespoons olive oil in large skillet. Add onions, and cook for 5 minutes until tender. Add garlic and bay leaf, and cook for 1 minute longer. Add tomatoes, basil, oregano and olives. Cook for about 15 minutes until sauce has thickened a bit. Season with salt and pepper. Reserve 1/2 cup. Set all aside.

Heat 1 tablespoon olive oil in large skillet. Add ground turkey, onion and salt. Cook until turkey is no longer pink. Drain meat mixture in colander. Meanwhile, to that same skillet, add spinach. Season with a sprinkle of salt, and cook for 1 minute until spinach has wilted. Remove and drain well. Set aside. When spinach has cooled a bit, squeeze out excess water

Return turkey/onion mixture to skillet. Add marinara sauce (minus reserved 1/2 cup), and heat for a couple of minutes.

In a medium bowl, mix ricotta cheese, egg and Parmesan cheese. Set aside.

Cook lasagna noodles according to package directions.

To assemble, place reserved 1/2 cup marinara sauce on bottom of prepared 13 x 9 pan. Layer 3 noodles, top with half of the ricotta mixture, half turkey/marinara mixture, half spinach and 1/2 cup mozzarella cheese. Repeat, ending with noodles. Top with 1 cup mozzarella cheese. Cover dish with aluminum foil, and bake for 40 minutes. Uncover, and bake for 10-15 minutes or until lightly browned and bubbly.

Great Goulash Goodness

I think almost everyone remembers a great goulash recipe from their childhood, especially my generation—ground beef combined with some kind of sauce, veggies and pasta. It's the ultimate comfort food, and the epitome of hearty goodness. My mom's "Italian Delight" was the goulash of my childhood—a wonderful mixture of spicy, sweet, smoky and cheesy.

Fast forward to today...I recently made this goulash of my childhood for my husband, Gary. Long story short, "Italian Delight" has now become "Gary's Goulash." Yep, he loved it that much. Make ahead and freeze, or throw together for a quick, satisfying family dinner. It's great goulash goodness any kid—or adult—will love.

Gary's Goulash

1 tablespoon olive oil
1 tablespoon Smart Balance or butter
2 pounds ground chuck
3 small onions, chopped
1 medium green bell pepper, minced
3 cloves garlic, minced
20 oz. frozen whole kernel corn
9 oz. fresh white button mushrooms, sliced
4 (8 oz.) cans tomato sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
2 teaspoons salt, divided
¼ teaspoon pepper
1 cup grated Cheddar cheese (divided in half)
½ pound dry elbow macaroni
Fresh chopped flat leaf parsley

In large skillet over medium-high heat, cook ground beef, onions, green pepper, garlic, corn, mushrooms and 1 teaspoon salt in oil/Smart Balance until beef is no longer pink. Drain off any excess fat. Add tomato sauce, brown sugar, Worcestershire sauce, chili powder, remaining teaspoon salt and pepper. Stir, and remove from heat. Add ½ cup grated cheese, and stir. Set aside.

Cook macaroni just to al dente, according to package directions (about 7 minutes). Drain, and add to meat mixture. Pour in casserole dish. Top with remaining ½ cup cheese. Bake at 350 degrees until hot and bubbly, 20-25 minutes. Serves 8-10.

Serve with crusty garlic bread and a fresh, green salad. Top with fresh chopped flat leaf parsley.

Note: Top goulash with half cheddar/half mozzarella for a nice, cheesy combo. Halve recipe for a smaller casserole.

Salmon...Perfectly Delicious

Salmon may very well be the perfect food—healthy and high in Omega-3 fats, meaty like a steak, fresh and tender. Pair it with a flavorful glaze and dark leafy greens, and you’ll have an entrée good enough for company.

Pan-Seared Salmon with Citrusy Soy-Sherry Glaze

2 - 4 (6 oz.) wild caught salmon fillets
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoons sherry
Juice of ½ lemon
1 large clove garlic, pressed
1 tablespoon minced shallots
Kosher salt
Fresh cracked black pepper
Olive oil

Combine soy sauce, olive oil, sherry and next 3 ingredients. Pour over salmon fillets, either in a bag or in a container. Cover, refrigerate and marinate for one hour.

Remove the salmon, and reserve the marinade. Season salmon with kosher salt and fresh cracked pepper. Saute in olive oil over medium to medium-high heat for 3-4 minutes on each side*. Remove the salmon, place on a plate, and keep warm.

Pour reserved marinade in hot skillet, and cook for 3 minutes or until slightly syrupy.

Drizzle glaze over salmon. Top with fresh greens.

* Don't overcook. Adjust cooking time depending on your weight of salmon. Like a steak, salmon is most flavorful and tender when it is still pink inside (medium-rare).

Mama's Sheath Cake

Few things evoke such fond, warm memories as food—from the aroma of a cozy kitchen at dinner time, to images of holiday family suppers, to the sounds of Sunday morning breakfast cooking away on the stovetop. For me, one of those most precious memories is my mama’s sheath cake. Mama baked this cake often—sometimes just for us, and frequently on special occasions—and it was always part of holiday gatherings. Today, it’s still my favorite cake, partly because it’s just so darn good (like a moist, frosted brownie), but also because it’s the chocolaty goodness of my childhood. I can almost see Mama in the kitchen now…

Mama’s Sheath Cake
from the collection of Dot Turnbow – 1972 (as written)

Sift together in a large bowl 2 cups plain flour and 2 cups sugar. Mix in a saucepan 1 stick butter, 1/2 shortening*, 4 tablespoons cocoa, and 1 cup water. Bring to a boil (rapid), and pour over dry ingredients; stir well.

Add ½ cup buttermilk, 2 eggs lightly beaten, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon cinnamon, and mix well. Pour in a greased 16x11 pan and bake 20-25 minutes at 400 degrees.

Icing

Start 5 minutes before cake is done. Bring to a boil 1 stick butter, 4 tablespoons cocoa, and 6 tablespoons milk. To boiled mixture add 1 box powdered sugar (4 cups), 1 teaspoon vanilla and 1 cup chopped pecans*. Mix well and spread on cake while cake is hot.

* May substitute 1 stick of butter (for a total of 2 sticks for the batter).
** Mama often used chopped walnuts, which I prefer.

Not Your Typical Grilled Cheese

What’s better than a good old grilled cheese sandwich? It’s hard to improve on this classic, but I'm always in the mood for a food challenge. Could I make this great sandwich even better? I decided to follow the lead of a local restaurant that serves a mushroom melt. Swiss cheese and good, whole grain bread provide the foundation. My own twist on this local fare starts with onions, mushrooms, garlic, white wine, and fresh parsley. Chipotle mayo is the perfect complement.

To sum it all up...the good old grilled cheese just got better!

Chipotle Mayo Mushroom Melt

2 tablespoons butter or Smart Balance
2 tablespoons olive oil
1/2 white onion, chopped
2 cups white button mushrooms sliced
2 portabella mushroom tops, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cloves minced garlic
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1/2 teaspoon minced chipotle en adobo
1/4 teaspoon adobo sauce
1 teaspoon lemon juice
Salt and pepper to taste
Whole grain bread
Swiss cheese
2 tablespoons butter, divided

Preheat oven to 350 degrees.

Dampen paper towel and lightly rub mushrooms to clean. Remove gills from portabellas with a spoon, if desired. Chop mushrooms, and set aside.

Heat butter and olive oil in large skillet over medium heat. Add onion, and cook for 5 minutes or until translucent. Add mushrooms, salt and pepper, and saute 6 minutes until mushrooms release their liquid. Add garlic and saute about 2 minutes more or until mushrooms are tender. Add wine, and cook for about 5 minutes until absorbed. Add chopped parsley and adjust seasonings to taste. Remove from heat.

Mix mayonnaise, chipotle pepper, adobo sauce and lemon juice. Season to taste with salt and pepper.

Liberally spread chipotle mayo on whole grain bread slices. Place Swiss cheese on one side of bread. Spoon on desired amount of mushrooms, and top with remaining bread slice. Heat one tablespoon butter in skillet over medium-low heat. Place sandwiches in skillet and cook for about 3 minutes or until golden brown. Remove sandwiches, and add remaining tablespoon butter. Cook sandwiches on other side for 3 additional minutes.

Place skillet in oven and heat for 5 minutes more to melt cheese completely. Remove sandwiches and halve. Serve with chips. Serves 2-3.

Thanks to my friend, Kim, for inspiring me to create my own version of this local restaurant menu item!