Butternut Squash Soup

Butternut squash soup is like a golden pop of sunshine and comfort on a cold day. There’s a story behind it but I’m well aware of the fact that most people who visit blogs these days aren’t interested in the back story, and this has me feeling frustrated lately. As a hobby blogger and a home cook, the story behind a recipe is sometimes more important than SEO (Search Engine Optimization) or laying things out perfectly to make sure that the dots line up. To me, this soup is about my parents divorce and overcoming obstacles. It’s about creating something delicious with very few ingredients so that everyone can eat well, feel loved and can be forgiven.

My parents got divorced one Winter in my second year as a social work student at the University of Stellenbosch. It came at a time when my mother wasn’t always able to take care of everything by herself. As the eldest it became my responsibility to go grocery shopping and put dinner on the table, and having very little taught me to be resourceful by making meals that could “stretch.” This butternut squash soup quickly became a favorite supper, accompanied by toasted sourdough bread topped with grated gouda cheese. I made the exact same combination last week for the first time in years, and realized just how much has been overcome since I made it for my family in South Africa. I managed to graduate university by some miracle, despite not having any means to do so. Since leaving home there’s never been a day where I didn’t have anything to eat. Over time and with maturity we all managed to move past our feelings about my father. Those are big things. Really amazing things, all related to a pot of butternut squash soup.

Most of us can make soup without a recipe because it involves a few easy steps. Roast your vegetables, sauté aromatics, add stock and purée then season to taste and finish with toppings. Though it’s very simple, I hope you’ll try it with a thick slice of toasted sourdough and butter or grated smoked gouda (or both) and feel the love.

Some tips:

When choosing your butternut squash, always opt for those with a longer neck because they have more flesh.

You can roast your squash up to two days ahead of time and complete the recipe when you’re ready to enjoy it.

You can make this soup vegan by using olive oil to roast and a dairy-free milk alternative towards the end.

Add crispy pancetta crumbles or roasted squash seeds as a topping, but personally I prefer it plain.

The heavy cream is optional but makes it so deliciously creamy. When things were tight, I often added milk instead.

Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 1hr 20 minutes | Serves: 6

Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half, milk or dairy-free milk alternative

Special Equipment: Immersion blender OR blender, sheet pan

Method:
Preheat oven to 400F (200C). Place cubed butternut squash on a sheet pan or large roasting tray and drizzle with butter, then sprinkle with dried thyme, salt and pepper. Roast on the middle rack for 35-40 minutes or until very tender.

While the squash is roasting, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, sauté for 5 minutes until onion is translucent but not overly browned. Add bay leaf and thyme, followed by roasted squash and stock. Cook for 10 minutes with the lid on, then discard bay leaf and thyme sprigs and purée for 2-3 minutes using an immersion blender, or transfer to a standing blender in batches and blend for 1 minute each time until smooth. Return soup back to the pot and simmer for 10 minutes and remove from heat. Stir through heavy cream, season to taste (I love to add more herbs at this point) and serve.

Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Braised Chicken with Mushrooms, Bacon and Herbs

Damn, this skillet chicken is good. With just a few chicken thighs, slices of bacon, a punnet of mushrooms and some basic ingredients you can make a meal that might just allow you to bribe someone. Forget I said that (or don’t). We all know I don’t enjoy over explaining, so use this recipe as a starting point and customize it as you see fit. For instance, fresh rosemary would be amazing here and you can skip the bacon if you don’t eat pork. Leeks are in season now and can be used instead of shallots. Don’t love thighs? Use bone-in skin-on chicken breasts and reduce the time in the oven by half. If you decide to try it, please tag me on social media @thedaleyplate so that I can see! Your feedback is valuable and I’d love to share it with everyone else.

Crispy Chicken with Mushrooms, Bacon & Herbs
Prep Time: 5-10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:

2-4 slices bacon, roughly chopped
4 medium to large sized chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large shallot, finely diced
4 cloves garlic, finely minced (about 2 tablespoons)
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
1/4 cup brandy or sherry (optional but highly recommend)
8 -ounce punnet baby portobello mushrooms OR button mushrooms, quartered
1/2 cup chicken stock
2-4 tablespoons heavy cream

Equipment:

I use this braiser - It goes directly from the stovetop to your oven and nothing sticks to it. Any ovenproof skillet works.

Guidelines:

Preheat oven to 350F (180 degrees C)

Season chicken thighs with salt, pepper and garlic powder and allow to sit outside of the fridge for at least 20 minutes. For best results, I usually season the night before and store in the refrigerator then take them out 20-30 minutes before cooking. Allowing the chicken to come closer to room temperature will make it jucier, I promise. If you have a teaspoon of poultry seasoning (chicken rub) to add when seasoning your chicken it’ll be even more flavorful but that’s optional.

Heat an ovenproof skillet to medium and sauté bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towl. Pour off most of the bacon fat from your skillet, then sear chicken thighs for 5 minutes per side or until golden. If using chicken breasts, only sear for 2 minutes per side. Your chicken isn’t cooked through, but this is an essential step if you want that crispy skin. Remove chicken from skillet and set aside on a plate skin side up.

Add shallots, garlic and herbs to the same skillet, sauté for 2-3 minutes until translucent (I sometimes go for longer until it’s caramelized - Since the heat is on medium it will not burn easily if you stir).

Add brandy or sherry, cook out the alcohol for 5 minutes until reduced by half. Add mushrooms, chicken (skin side up!) and bacon then your chicken stock and cream. The chicken stock shouldn’t completely cover the chicken, it should come up to the chicken thighs without covering the crispy skin.

Bake/Roast for 30 minutes without the lid until the chicken is tender and everything is cooked through. Season to taste and scatter with more fresh herbs. If you’d like the sauce thicker, place it back on the stove over medium-high heat until it reaches your desired consistency or dust the mushrooms in some cornstarch before adding to the skillet. I’m just gilding the lily here…but a tablespoon of butter (or truffle butter!) stirred in at the end makes this even more luscious. Serve over polenta, rice, thick egg noodles or over roasted vegetables for a low-carb feast.

Creamy Black Eyed Peas

These creamy black eyed peas are so simple to make because of the trusty Instant Pot, but can easily be adapted to be cooked on the stovetop. It gets a lot of flavor from smoked turkey pieces, using chicken stock instead of water and some essential aromatics needed to make a truly good Southern dish. Though it was not traditional to eat black eyed peas on the first of January in South Africa, this is an American tradition I’ve come to love. It is said that they symbolize prosperity, and that’s not such a bad thing to hope for on the first day of the year! If you have an hour to set aside, this satisfying meal made with ingredients easily found at your local grocer could be dinner this evening :) The onion, celery and garlic cooks down to form a luscious sauce that is so good served over rice, with cornbread or with some biscuits!

Creamy Black Eyed Peas
Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 6

Ingredients:
1 tablespoon olive oil (OR bacon fat for flavor, if pork isn’t an issue)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
4 large cloves garlic, finely minced
1 tablespoon Cajun seasoning (contains cayenne, salt, garlic powder, onion powder, herbs)
1 1/2 lbs smoked turkey pieces (Can be found either frozen or refrigerated near the smoked sausage section. If you’re unable to find it, use good quality sliced smoked sausage - turkey or beef. Smoked ham or Tasso are options as well.)
2 cups dried black eyed peas (no need to soak, just sort them)
1 fresh bay leaf
1 1/2 quarts good quality low-sodium chicken stock
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley, plus more, to serve
Kosher salt and medium-grind pepper, to taste
good quality olive oil, to taste

Guidelines: (Stovetop directions follow below)

Turn Instant Pot on SAUTÉ mode. Add olive oil or bacon fat, onion, celery, bell peppers and garlic. Sauté until onions are translucent, stirring to prevent any sticking - about 4-5 minutes.

Add Cajun seasoning, smoked turkey pieces, black eyed peas, bay leaf, chicken stock, tobasco sauce and worcestershire sauce. Stir, then place lid on Instant Pot and lock.

Turn on MANUAL mode and set Instant Pot to 40 minutes at high pressure. Once the cycle is complete, allow pressure to release naturally for about 15 minutes before VENTING to allow remaining pressure out. Stir, pull meat from bones and mash half the black eyed peas for a creamy consistency. Remove bay leaf. Depending on how you like it, either allow to simmer uncovered until reduced slightly or add more stock to make it soupy. Season to taste with kosher salt and pepper, add parsley and drizzle with olive oil.

Allow it to cool a little before enjoying, even better the next day.

If you’re making these in a pot on the stove:
Soak your beans for a few hours OR use the quick soak method: Bring water to a rolling boil, add black eyed peas and stir. Cook for 30 minutes then strain and use as directed in the recipe. Sauté your aromatics in a large heavy bottomed pot, add remaining ingredients and bring to a boil. Cook for 30 minutes at a rolling boil, stirring once or twice, then lower heat to medium and place a lid on your pot. Allow the black eyed peas to cook for an hour, stirring occasionally to make sure that they aren’t sticking. When I make this on a stovetop the water often evaporates, so keep some extra stock ready to top up your pot. To test for doneness, remove a few beans from the pot and mash it with your fork or taste it after cooling slightly. Once the beans are tender, pull the meat and remove any bones and mash half of the black eyed peas for a creamy consistency. Season and drizzle as directed above.

Maple Sriracha Brined Pork Chops with Brussels Sprouts

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own. 

What we consume on a daily basis shouldn’t be an afterthought. Maintaining a well-balanced diet means being mindful about what we put in our bodies as fuel. These maple sriracha pork chops are flavorful, easy to make and nutritious. Did you know that pork is an excellent source of nutrients important in supporting our health, including vitamin B-6, B-12, thiamin,  zinc, riboflavin, niacin,  selenium and protein and a good source of phosphorus? As important as being mindful about selecting our food is, the way we enjoy our food also matters. Throughout last year I found myself spending less than 5 minutes eating, basically just to be done with it. Over time this became a habit that didn’t sit well with me, so in an effort to promote mindfulness in everything I do I wrote down a few things that really helped me feel centered while eating: Eating slowly, avoiding multitasking while eating (goodbye television or eating while standing), savoring the flavors and being in the moment with loved ones around the dinner table, putting my phone down (a hard one for a food Instagrammer!) These small changes combined with planning easy meals like these easy pork chops and sides ahead of time could also help you if you’re considering a more mindful approach to eating.

In this recipe, I chose boneless pork chops for ease of cooking and eating but bone-in pork chops work wonderfully as well. The National Pork Board website has a pork chop guide! Pork is so versatile and takes on the flavor of anything you add to it. Switch it up, savor the actual cooking process (I love the sound of something sizzling on the grill) and enjoy! Here are a few more pork chop recipes that I like:

Korean style Pork Chops
Thai Ribeye Pork Chops
Grilled Pork Chops with Garlic Basil Rub
Brining pork chops:

The process of brining meat breaks down muscle tissue to draw in moisture and flavor. The best pork chops to brine are chops not enhanced with a sodium/water solution. In this recipe, I brined the pork chops for 2 hours, but you can brine yours for up to 4 hours or overnight depending on the thickness of your cut. After they are brined, pat them dry and add a glaze or marinade to coat right before cooking. Here is a helpful video that demonstrates how to brine your pork chops so that they are always juicy and flavorful:

Another thing to keep in mind is that pork today is very lean, making it important to not overcook. The safe internal pork cooking temperature for fresh cuts like pork chops is 145° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes.

As always, you are the master of your kitchen and every recipe just serves as a guide for you to create what you enjoy. Some substitutes could be omitting the sriracha/ginger and replacing it with mustard/garlic if you’re not looking for the spice, using honey instead of maple syrup and skipping the grilling portion to roast everything on one sheet pan from the start. Adding fresh chopped chives instead of toasted sesame seeds and squeezing lime juice over everything at the dinner table might provide some freshness that you’ll enjoy.

Maple Sriracha Pork Chops
Prep Time: 10 minutes (2-4 hours to brine)| Cook Time: 12-15 minutes | Serves: 4

Ingredients:
For the brine:
2 cups water
1 tablespoon pure maple syrup
1 tablespoon salt
1 bay leaf

4 boneless pork chops, about 1 -inch thick
1 tablespoon cracked black pepper
1 teaspoon salt
1 tablespoon olive oil
⅓ cup pure maple syrup
2 tablespoons sriracha hot sauce
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds

1 ½ lbs brussels sprouts, halved
1 tablespoon olive oil
1 ½ teaspoons salt
To serve: find my cauliflower mash recipe here

Guidelines:
Combine water, salt, maple syrup and bay leaf in a shallow resealable container that has a lid. Whisk until clear then add pork chops to the brine. They should be fully submerged. Place the lid on and refrigerate for 2-4 hours or overnight. Pat dry using a paper towel when ready to use.

Season the pork chops with salt and pepper. In a bowl, combine olive oil, maple syrup, sriracha and grated ginger. Brush pork chops with a few tablespoons of this marinade then grill for 1 minute per side over medium heat using a griddle pan. This is an optional step just to create the lovely marks that I find more appetizing. Preheat the oven to 375F. Toss brussels sprouts in sea salt and olive oil and arrange in a single layer on a sheet pan along with the pork chops.

Roast for 10-15 minutes, checking halfway through to make sure the pork chops do not overcook - pull them from the oven earlier if you must. Pour remaining marinade over the chops and brussels sprouts toward the end of the cooking time with 5 minutes to go so that it does not caramelize too much. When removing from the heat, the internal temperature should be at 140F before a 3-minute rest, after which it should come up to 145F before slicing into. 

Hot Smoked Salmon Potato Soup

When fresh fish is harder to find, we opt for hot smoked salmon from the grocery store. It’s already cooked and keeps well in the refrigerator, is convenient and so delicious in this soup (or stew, whatever you’d like to call it) This recipe is inspired by the Finnish salmon soup called Lohikeitto, but uses hot smoked salmon instead of fresh. It doesn’t take too much time, is satisfying and flavorful because the smoke really comes through even though you flake the fish into the soup towards the end. Letting it sit for a few minutes to steep that flavor is important, so I highly recommend not skipping this step.

I think that a good stock is always the starting point to a delicious soup, so make your own or use the best stock that you can find. Recently I’ve seen quite a few fish stock options online but vegetable stock or chicken stock is perfect! As always, this is a recipe that I make for my family and is a starting point for your gorgeous creation. Please customize it to your liking (add a carrot, use cauliflower instead of potatoes, add spinach toward the end to increase the nutritional value etc.) and substitute the ingredients that you love! Let me know how it went :)

Ingredients:

4 tablespoons salted butter
1 cup finely diced leek (white and light green parts only, about one stalk)
4 cloves finely minced garlic
1 1/2 lbs cubed potatoes (a floury potato will work best)
4 cups (32 ounces/1 carton) fish stock, chicken stock or vegetable stock
1 lb plain hot smoked salmon (this is the one I use, it’s smoked but not woody)
1 cup heavy cream or half n half (I vote for heavy cream!)
1/4 cup fresh dill, roughly chopped
salt and cracked black pepper to taste
optional for color: a pinch of saffron

Method:

Melt butter in a large heavy bottomed pot. Sauté leeks and garlic over low heat until the leeks are tender and garlic is fragrant, about 10 minutes. You really want to break it down to increase the flavor of the soup.

Add the cubed potatoes, stock and optional saffron if your’e using it. Increase the heat to medium, place a lid on and cook until potatoes are fork tender - about 20 minutes. If you need to, top up your liquid to cover the potatoes with either water or more stock.

Remove the lid and reduce heat to low. Flake the hot smoked salmon into the soup (discard the skin), add the heavy cream and simmer for 5 minutes before turning off the heat. If some of your potatoes have not broken down, use a fork to smash them in order to thicken the soup slightly. Add dill, season to taste and let it sit for 10 minutes with the lid on before ladling into bowls.

Poutine with Savory Lamb Gravy

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

What’s better than sharing a plate of crispy fries with a special friend, partner or relative? Fries covered with melted cheddar cheese curds and a delicious savory American lamb gravy! I’ve been thinking about the Canadian classic for months now, wondering how I could recreate it at home for a special date night dinner. Before moving to America I had never heard of this dish, but increasingly started to notice it on social media and cooking shows. What is poutine? According to Wikipedia, Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region, though its origins are uncertain and there are several competing claims of having invented the dish. 

Though any brown gravy is acceptable, I do prefer the taste of American lamb and had some shanks in the freezer which I thought would make the perfect brown gravy. Lamb shanks come in both foreshanks and hind shanks. Lamb shanks practically melt off the bone when they are slow cooked, and are perfect for dishes like lamb stock which is needed to make the gravy in this recipe.  You want this bone-in cut of lamb to extract maximum flavor when making the stock, so check availability with your local butcher or supermarket beforehand. Check out AmericanLamb.com for useful guides, including this one on how to buy and store American lamb.  I’m not sure that it’s traditional to have meat in a poutine, but the tender lamb shank meat in this recipe gets pulled off the bone and added back into the gravy for a heartier meal. How can you go wrong with this moreish combination?  

Did you know February is Lamb Lover’s Month? To celebrate, the American Lamb Board is hosting a fun giveaway on both their Facebook and Instagram page. Tag a friend and comment on the giveaway posts to be entered to win great prizes! There are quality cast iron dutch ovens and wool blankets up for grabs. Find more information on the American Lamb website or click the image below to visit the first giveaway post!

Tips before you start:

Though I also make my own fries for this recipe, the goal isn’t to spend a lot of time in the kitchen if you’re not able to. It is definitely easier to purchase your favorite frozen fries and bake or air fry them right before serving. A little truffle salt elevates the fries whether you choose to make your own or go the short route - I made both last week and it was amazing.

The gravy can be made ahead of time and portioned out into four servings, then frozen for up to 3 months in a sealed container. Take it out and defrost overnight, then heat it up over low heat when you’re ready for your next poutine fix! This is meal prep that I can get behind!

A cheese curd is a young cheddar that hasn’t been aged or put into a wheel when the curds are separated from the whey during the cheesemaking process. Fresh curds melt easily but are hard to find here unless you have a special connection with your cheesemonger here, or you live in Canada. The curds sold in stores do not melt as easily as fresh curds from Quebec when pouring hot gravy onto them, so in my opinion, fresh mozzarella (or fresh feta) is also a good alternative. Tear a ball into pieces and place it around the hot fries before ladling the lamb gravy over.

Poutine with Savory Lamb Gravy
4 Servings | Preparation Time: 20 minutes | Cook time: 45 minutes

For the gravy:
2 American Lamb shanks (about 1 and a half pounds)
1 cup sliced leeks (white parts only)
1 cup diced celery
1 cup diced carrot
6 cloves garlic, sliced
1 tablespoon kosher salt
1 bay leaf
1 tablespoon porcini mushroom seasoning
1 ½ cups sliced portobello mushrooms
4 cups (32 ounces) vegetable or chicken stock
2 teaspoons worcestershire sauce
1-2  each fresh sprigs of rosemary, sage and thyme
1 heaped tablespoon cornstarch
¼ cup water
1 tablespoon apple cider vinegar to brighten things up
½ cup fresh cheddar cheese curds or torn fresh mozzarella cheese
Salt, black pepper and fresh thyme to taste

For the fries if making your own:
2 medium russet potatoes
1 tablespoon olive oil
1 teaspoon salt (I highly recommend truffle salt)
1 teaspoon cracked black pepper

In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and worcestershire sauce and herbs then place a lid on and simmer for 2 ½ to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.

Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth (will make a lighter gravy that you’ll need to season to taste), OR remove the bay leaf, then puree everything using an immersion blender for a richer broth that’s like a stew. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.

Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375F depending on thickness.

To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.

To assemble: Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.

Potato Turkey Sausage and Kale Soup

This soup comes together so quickly and is very easy to customize to your liking. People who follow a low carb diet have used squash and cauliflower instead of potatoes, some have added mushrooms and carrots. The turkey breakfast sausage gives it a good flavor - It’s a recipe I came up with randomly because I had some breakfast sausage to use up. It’s like the Olive Garden Zuppa Toscana, but slightly different. I hope you enjoy it!

Ingredients:

1 medium yellow onion, finely minced
4 cloves minced garlic
1/4 cup finely diced celery
1/4 cup finely diced bell pepper (I used orange. Yellow or red would work as well)
1 lb turkey (or pork in either mild or spicy variety) breakfast sausage
1 teaspoon garlic powder
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
3 cups (750ml) chicken stock
2 1/2 cups diced yellow potatoes like russet (I used baby Dutch yellow potatoes that keep their shape, but russet will thicken the soup a bit more and give it some texture)
2-3 cups chopped curly kale
1/2 cup heavy cream
Optional to thicken: 1tbsp cornstarch + 1/4 cup water combined

Guidelines:

Add onion, garlic, celery, bell pepper and sausage to a pot over medium heat and cook until the sausage is browned. The fat will render and cook the vegetables thus eliminating the need for extra oil. (5-8 minutes)

Add spices and cook 2-3 minutes until fragrant then use a wooden spoon to scrape any browned bits off the bottom of the pot. Add stock and potatoes, reduce heat to medium-low and place a lid on your pot. Cook for 15-20 minutes until the potatoes are tender - You can smash a few to thicken the soup as well or add the cornstarch slurry and cook for 5 minutes more. Turn the heat off, finish with heavy cream and stir in the kale. The residual heat will wilt the kale, just make sure you don’t add any tough kale stems.

Season to taste with salt and pepper and serve!

Peppered Beef Prime Rib Roast with Horseradish Cream Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This year definitely looks a little different, but one thing a lot of us can say is that we tried new things and learned to improve the skills we had (example: everybody and their sourdough 2020 haha). Now that the year is almost ending, let’s continue that spirit and learn how to perfectly cook a Prime Rib Roast! This traditional holiday roast has generous marbling, great beef flavor and can feed a crowd. At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast, Rib Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Rib/Ribeye Roast comes from the rib primal which gives it the rich, beefy flavor everyone loves. It is savory, finely textured and typically has generous marbling. Many people are intimidated by larger cuts but I hope this guide helps you! Our gatherings will definitely be smaller this year, but cooking a delicious Beef Prime Rib Roast is a family tradition and feels very special to us. If you’re on a tighter budget this year, get creative and stretch one meal into multiple other meals that’ll feed your family for an extra day. I’ll list a few leftover ideas at the end of the recipe! For more holiday inspiration, head over to BeefItsWhatsForDinner.com/Holidays, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door. Their website really has all the information you need to cook any cut of beef to perfection.

This recipe is very simple, and inspired by one that I recently saw Chef Jet Tila make during a Zoom event a few weeks ago. He suggested that roasting a Prime Rib low and slow was the way to go. I tried it and sure enough...perfection. If you take this approach you can feel confident that your meal will be incredible. Here are some steps to follow for my recipe:

PREP & PREHEAT
Season a larger cut of beef like this generously, cover and refrigerate for 1-2 days for the flavors to concentrate. This will also help form a beautiful crust. I season with salt, pepper, fresh thyme and a thin layer of Dijon mustard which really helps the crust form and gives amazing flavor. When ready to cook the Prime Rib Roast, preheat your oven to 325F.

ARE WE DONE YET?
Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Insert an ovenproof meat thermometer with the tip positioned in the center of the cut. A meat thermometer is one of the best investments I’ve made for my kitchen, it really does take the guesswork out of cooking. An ovenproof thermometer that stays in the roast is preferable to instant-read ones, because you don’t open the oven multiple times or poke multiple holes that might cause too many juices to run out. If using an instant-read thermometer, insert toward the end of cooking time for about 15 seconds, remove and continue to cook if needed. Here are some cooking temperatures to help guide you based on the size of your Prime Rib Roast. Remember not to overshoot your target temp because it will continue to rise after pulling the roast from the oven (Usually 10-15 degrees more as it rests). My 5lb Boneless Ribeye Roast took about 2 ½ hours (with resting time) to reach a perfect medium rare which is how we like it.

GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. I pulled mine at 130F and the temperature rose to 145F after a 20 minute rest. Those few extra minutes are a great opportunity to make the sauce or prepare any sides.

CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). Always cut across the grain for maximum tenderness.

You’ll need a boneless roast for my recipe, it’s always a good idea to call your butcher or meat counter ahead of time to order the cuts you need.

I prepared some roasted vegetables that I had in the house to go with my Prime Rib Roast, along with a horseradish cream sauce that can be made ahead of time. If you prefer a gravy, use the pan drippings by adding some beef stock and cornstarch then whisking over medium-low heat until thickened.

Peppered Beef Prime Rib Roast
1 (5lb [2.3kg]) beef Prime Rib Roast
3-4 tablespoons kosher salt
2 tablespoons Dijon mustard
3-4 tablespoons ground black pepper
1 tablespoon fresh thyme leaves
Horseradish Cream Sauce
1 cup sour cream
2 tablespoons grated horseradish
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

To Serve: Roasted vegetables - I had a combination of golden beets, delicata squash, romanesco, acorn squash, red onion and purple potato. Steamed green beans and peppery fresh arugula are also great.
Special Equipment: Meat thermometer, deep roasting tray or sheet pan, wire rack, sharp knife, cutting board, aluminum foil.

Guidelines:
Season your Prime Rib Roast with the salt, rubbing generously over all surfaces. Spread the Dijon mustard all over the beef using the back of a spoon or silicone pastry brush, then evenly sprinkle the pepper and thyme onto the roast. The Dijon mustard will help the pepper and herbs stick. Place fat side up on a wire rack within a deep baking sheet or roasting dish, cover with foil and refrigerate for 1-2 days for the flavors to concentrate.

When ready to cook your Prime Rib Roast, preheat the oven to 325F (160C). Uncover the roast, insert your ovenproof thermometer if using, and place the roasting dish on the center oven rack. Cook for 2 hours or until the internal temperature is between around 130F, the temperature will continue to rise 15 degrees as it rests to reach a perfect 145F for medium rare. The crust should be a nice golden brown thanks to the Dijon mustard. Remove from the oven, tent loosely with foil and allow to rest for 20 minutes before carving.

To make the sauce: Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Chef Tila recommends about 1lb of Prime Rib Roast per person, because this will ensure enough for leftovers. For me, that’s the best part. Here are some leftover ideas including a quick Beef Noodle Soup recipe!

Philly Cheesesteak Eggs! - Sauté ½ sliced white onion and green bell pepper in a large skillet over medium heat. Add 1 cup roughly chopped leftover Prime Rib Roast, create hollows and crack in one egg per person. Sprinkle over some provolone or cheddar cheese then place a lid on to cook until eggs are set. Season with salt and pepper then serve! The cheese will caramelize a little, it’s delicious.

Open Faced Mediterranean Beef Sandwiches! - Toast some whole-wheat bread and spread each slice with some sun-dried tomato pesto. Add some crumbled feta, chopped olives and thinly sliced leftover Prime Rib Roast. Drizzle with olive oil and scatter with fresh herbs (basil or oregano).

Beef Noodle Soup! - Bring 32 ounces of beef broth to a simmer. Slice in some fresh ginger and 1 thinly sliced scallion to flavor the broth even more. Add two bundles (180g) dried udon noodles and cook for 4 minutes until tender. Add some fresh bok choy, sliced mushrooms and simmer for 2 minutes then divide soup into bowls. Top with thinly sliced Prime Rib Roast and more chopped scallion. Serve with sriracha or pepper flakes to taste (Serves 2)

Do you know about the Beef Drool Log? The original ‘Beef Drool Log’ was introduced in 2019 and on average, it made people drool and watch for nearly 10 minutes. This year, Beef. It’s What’s For Dinner. is taking the ‘Beef Drool Log’ a step further by introducing three new versions of the ‘Beef Drool Log’, including:

A 27-minute video of the Drool Log slowly cooking that narrates ideas of all the recipes you can make with beef courtesy of BeefItsWhatsForDinner.com.
A 30-second video of the Drool Log called Meatitation that encourages people to take deep breathes and relaxxxx around the Drool Log.
A 15-second video of the Drool Log that reminds people if they’re missing the movie-theater blockbusters, then Drool Log is the feature-length film for them.

Hilarious. I hope you enjoy your holiday meal, no matter how you celebrate :-) If you do decide to try this method and cook a Prime Rib Roast, I’d love to see! If you plan on sharing, please tag me #thedaleyplate @thedaleplate and #BeefItsWhatsForDinner @BeefItsWhatsForDinner on Instagram or Facebook. Thank you!

Lemon Herb Chicken and Potato Skillet Dinner

Here’s a quick and easy dinner that you can either enjoy over rice, sauteed vegetables or even pasta. One skillet, a few basic ingredients…

Ingredients:

6 bone-in skin on chicken thighs
1 tablespoon Cavender’s Greek seasoning (You probably have it because you made the chicken patties hehe)
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 lemon, zest and juice
3/4 cup low sodium chicken stock
4 tablespoons melted butter
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
10 cloves garlic
1 lb baby potatoes, sliced in half
fresh herbs to finish

Special Equipment: Cast iron skillet. It’s easy to transfer from stovetop to oven and makes a great gift!

Guidelines:

Season chicken thighs with Cavender’s, salt, pepper and lemon zest. Make sure it’s rubbed in all over, cover and refrigerate overnight or minimum 3 hours. Remove from refrigerator 1 hour before cooking for the chicken to come closer to room temperature. This will keep it juicy.

Preheat your oven to 375F (I use the roast setting). In a skillet over medium heat, sear chicken for 5 minutes per side until golden. Start with the skin side down and then flip. Whisk butter, chicken stock, the juice of your lemon, fresh thyme and mustard in a small bowl, pour into the skillet with chicken. Loosen any sticky bits from the bottom, that’s great flavor. Add your potatoes and whole garlic cloves. Roast for 30 minutes until potatoes are tender and chicken is golden. Remove from oven, smash the garlic cloves into the sauce and scatter with fresh herbs then serve!

Sausage Potato and Kale Soup

This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sausage or even smoked turkey sausage works very well for those who don’t eat pork. I would say that floury potatoes like Russet, Desiree, King Edward, or Maris Piper work best here since they break down and thicken the soup, contributing to a creamy texture.

The smoked paprika you use is very important and determines the bulk of flavor here - make sure that it is indeed smoked as many grocery stores also carry regular paprika. I start the recipe off by saying one heaped teaspoon, but honestly, sometimes I taste and adjust by adding more depending on the flavor of the sausage. That’s the beauty of cooking! You can totally adjust the levels according to your preferences and make it your own wonderful creation. Here are some ideas sent in by readers who have cooked the recipe:

* Chop up 1 small red bell pepper and sauté with the onions in the beginning for a deeper flavor
* Use coconut cream instead of heavy cream to make the soup dairy-free
* Add a pinch of red pepper flakes for a little heat
* You can ALWAYS increase the amount of garlic - let your heart guide you
* A reader used a vegetarian sausage and increased the smoked paprika - Everything worked out!
* Add a Parmesan rind while the soup simmers to deepen the flavor - Thanks Judy for that tip!
* Add a can of drained and rinsed white beans for more nutrition
* Swap out the kale for cabbage, collards, mustard greens, or any hearty green vegetable.
* Instead of chicken broth, do a liquid chicken stock like Better than Bouillon combined with hot water

I’ll include a link in the ingredient list for the specific smoked paprika and bone broth that I like to use, available for a great price on Amazon.

The recipe makes 4 generous servings but I recommend doubling for a hungrier crowd because it’ll be gone before you know it, and leftovers are so good the next day! If you decide to make it I’d love to see! Tag me on social @thedaleyplate #thedaleyplate for a feature in my Instagram stories. Enjoy!

SAUSAGE, POTATO, AND KALE SOUP
Prep Time: 5 minutes | Cook Time: 25 to 30 minutes | Serves: 4

Ingredients:
1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
1 medium yellow onion, finely chopped
4-6 cloves minced fresh garlic
1 to 2 heaped teaspoons sweet smoked paprika
4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
2 tablespoons heavy whipping cream or half & half
4 cups roughly chopped tuscan or curly kale
lots of fresh ground black pepper to taste

Method:

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Instant Pot Method:

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

When we were kids this kind of meal was called “huiskos” ~ The Afrikaans word for a weeknight meal. There was always pumpkin when it was in season, always some kind of green vegetable and most likely always lamb on the table. Whether it was braised in the Winter months or some chops seared during the Summer, lamb has always been a very traditional protein where I’m from. Naturally, I try to carry those traditions on now that I’m working and living here in the American South. Keeping those memories alive by adapting or recreating mom’s recipes with American Lamb and the ingredients that can be found here is truly a joy for me. This meal is home cooked and heartwarming, will feed your soul and warm you up on a chilly day. Serve it for Friendsgiving or Thanksgiving this year, maybe put it on your date-night menu for two and enjoy the tender lamb leftovers in a delicious grilled cheese the next day. Either way, it’s simple and flavorful and you can’t go wrong. 

With the holidays upon us, the American Lamb Board is spreading cheer by hosting a number of fun giveaways on both their Facebook and Instagram page. For #TheLambChallenge, comment on the giveaway posts with a lamb recipe you'll enjoy for the holidays and be entered to win great prizes! Find more information on the American Lamb website here.

Why American Lamb Shoulder?

Lamb shoulder is located at the top of the back, near the head. It’s a great cut for braising or slow cooking because it develops a lot of  flavor due to the amount of work that part of the animal gets. I always prefer to cook it with the bone in to increase that flavor even more. You can ask your butcher for this cut, or check out the American Lamb website to receive a customized list of grocers, butchers, restaurants and/or wholesale suppliers that sell homegrown lamb in your neck of the woods. I love the online butcher Porter Road for sourcing my American lamb, here’s $15 off your first order from them!

Some handy tips before you get started:

I used lamb shoulder in this recipe because it is great value for money. Other cuts that would work wonderfully are: Stew meat, bone-in or boneless leg.

You can absolutely cook this recipe on the stovetop in a dutch oven. Just place the lid on after adding the lamb shoulder and braise over medium heat for 2 ½ hours. Be sure to check it and add more liquid as necessary, since a lot of moisture will evaporate using this method. 

While canned pumpkin puree is great, homemade pumpkin or squash puree will give the grits a fresher flavor. To roast your own pumpkin, preheat the oven to 425F. Half a small pie pumpkin and remove seeds, then drizzle with olive oil and place on a baking sheet cut side down. Roast for 40 minutes and remove from the oven. Carefully peel off the skin while warm and use an immersion blender to make a puree. Use one cup in the recipe and store the remaining pumpkin in an airtight container for up to 3 days in the refrigerator. It’s handy to use in soups, pies or other desserts.

White miso paste is not mandatory here, but it’s a secret weapon when it comes to umami flavor! It seems unconventional but it will provide some wonderful depth. Find it at your local grocery store or even Amazon!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people 

For the Lamb:

1 3 pound bone-in American Lamb shoulder
1 1/2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (If your Cajun seasoning has salt, omit this)
1 tablespoon olive oil
1 large yellow onion, sliced
8 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 fresh bay leaf
2 cups beef broth
1 1/2 tablespoons white miso paste
1 tablespoon brown gravy powder (I like to use Bisto, because I grew up eating it)

For the Grits:
3 ½  cups vegetable stock
4 tablespoons butter
2 cups grits or instant polenta 
1 cup pumpkin puree
½ cup heavy cream
8 ounces grated smoked gouda cheese 
To serve: Sage leaves crisped up in olive oil, steamed vegetables

Method:

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and transfer to a separate plate until ready to braise. 

Add onion, garlic, thyme and bay leaf  to the Instant Pot and saute for 5 minutes. Deglaze by adding the broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened. 

For the grits: Add vegetable stock and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Hot Honey Chicken Skewers

This blog post and recipe was created in partnership with the Sioux Honey Association Co-op. They are made up of over 250 independent family beekeepers right here in the USA, who play an integral part in helping pollinate the surrounding supply of fruit and vegetables. When I read that one in every three bites of food we eat depends on bee pollination I really felt an urgency to read up more and find ways to do my part in supporting the industry. In the US alone, honey bees pollinate $50 billion worth of crops a year! 

The Sioux Honey Association Co-op is not a large scale operation. They formed after being inspired by the cooperation between bees, sharing ideas and resources to bring more honey to the market. I love that. I love their Sue Bee Clover Honey bear, it’s a classic kitchen staple that I’m proud to have on my breakfast table for everything from sweetening tea to drizzling over fruit and cheese. A honey bear in the kitchen is warm and nostalgic, loving and wholesome like my grandmother. Why is it that the older some of us get, the more we value the little things our parents and grandparents did for us? Always a honey bear on the table, a jar of freshly made grape jelly in the pantry, yard eggs in a wire basket next to the stove. It was always love in the form of a full belly and I suppose a lot of my cooking ideas spring from these memories. We love a recipe that uses simple ingredients that are easy to find...and these hot honey chicken skewers are no different. 

How do I make hot honey chicken skewers?

These hot honey chicken skewers require so few ingredients - It’s my favorite “no-recipe” and the star is Sue Bee Clover Honey. Sue Bee is premium, U.S. Grade A honey tested for quality and only contains one ingredient: Honey! You can find Sioux Honey in most major retailers or online here. If you have the honey and a bottle of hot sauce in your fridge then you’re all set! Sometimes the best kind of meals are those that use up bottles of condiments in the fridge :) Simply use honey to add sweetness to whichever spicy sauce you’re using and marinate your seasoned chicken pieces before arranging on metal skewers. I add garlic and fresh herbs for dimension, and serve with fresh lemon. Though I’m making chicken skewers today we often use the same technique for other cuts of meat like pork chops or salmon. Some of our favorite things to stir honey into are:

- Dijon mustard + honey 
- Balsamic vinegar + honey
- Wasabi paste + honey- Korean red pepper paste + honey
- Fresh lemon juice + honey

The options are endless! 

Hot Honey Chicken Skewers Recipe:
Prep Time: 10 minutes | Cook Time: 12 minutes | Serves: 4

Ingredients:
1 lb boneless skinless chicken thigh pieces (1 -inch pieces)
1 ¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper1 tablespoon garlic powder OR finely minced fresh garlic
2 tablespoons chopped parsley
2 tablespoons Sue Bee Clover Honey
2 tablespoons of your favorite hot sauce (I used a mild habanero hot sauce)

Special equipment: Griddle pan, metal skewers
Mashed potatoes and steamed green bean recipe follows.

Guidelines:
In a medium bowl, season chicken pieces with salt, pepper, garlic powder and parsley. Cover and refrigerate for 30 minutes or up to 3 hours. This step isn’t absolutely necessary, but will ensure that your chicken is seasoned throughout. When ready to cook, remove chicken from your refrigerator 15 minutes prior to cooking.

Place a griddle pan over medium heat on the stovetop.

Combine hot sauce and honey, pour half this mixture over the chicken and gently mix so that everything is coated. Arrange 3-4 pieces onto each metal skewer. Spray griddle with neutral oil then place skewers in griddle pan, 3-4 minutes per side or until internal temperature reaches 165F. You may have to do this in batches. 

Remove skewers from griddle pan, serve immediately with remaining hot honey sauce. I love to brush some sauce on the chicken skewers prior to serving. I enjoy mine with creamy mashed potatoes or double parmesan cauliflower mash and steamed green beans. It would go really well with some lime wedges and a crunchy slaw as well!

Steamed green beans - Bring a saucepan with water to a boil. Place green beans on a steamer rack inside saucepan and place lid on. Steam for 3-5 minutes or until desired doneness. Season with kosher salt and serve.

Mashed Potatoes - Peel and cube 2lbs potatoes. Add to a pot with salted water at room temperature and bring to a boil over medium-high heat (15-20 minutes) until fork tender. Drain the water and place pot back on the stovetop over low heat. Add 1/2 cup milk and 6 tablespoons butter. Use a potato masher until the potatoes are creamy, then season to taste with salt and serve.

Thank you, Sue Bee, for being a wonderful partner!

Sticky Ginger Chicken Wings

Whenever my husband and I celebrate a special occasion, we are always drawn to Korean flavors. Sometimes it’s hard to believe that we met there nearly 10 years ago, but the food and culture is still a part of our daily lives. On Friday evenings he would catch the two hour long bus from his duty station in Uijongbu to Wonju where I taught kindergarten, and arrive at my place SO hungry. A chicken restaurant on the corner of my street was a convenient place to pick up dinner then, and so it became like a little tradition. Though most of my meals are made from scratch, our pantry is a treasure trove of sauces and spices picked up on travels together and we love using them to create easy meals. Most recently we took a weekend trip to Duluth GA because of a sudden craving for Korean BBQ! It was almost as if we were back in Korea, eating, exploring and naturally I shopped for ingredients to bring home (The foodie in me can’t resist!) I always stock up on Korean marinades either online or at the Korean grocery stores in bigger cities - It has delicious ginger flavor and though the version I use in this recipe is traditionally paired with red meat like short ribs (LA galbi), I find it works well on chicken wings. This marinade is unique because of the addition of either apple or Asian pear which has tenderizing qualities. There are from scratch versions of this sauce on websites like Korean Bapsang and Maangchi but for the sake of convenience and in the spirit of how we did things back then, I just use the prepared sauce. Most grocery stores stock Korean ingredients these days, so it might not be difficult to find at all. Look for Bulgogi marinade, Galbi marinade or Korean barbecue marinade but make sure that ginger is listed in the ingredients. The crispy ginger on top just accentuates the flavor and gives this dish a delicious finish. I do season my chicken with the marinade, but you can leave it out since the marinade is quite flavorful especially when simmered at the end.

Sticky Ginger Sesame Wings with Crispy Ginger
Prep Time: 10 minutes + overnight marinating | Cook time: 15 minutes | Serves: 4-6

Ingredients:

2lbs chicken wings, flats and drums (I save the wing tips for chicken stock)
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cups Korean galbi marinade
1 tablespoon roasted sesame seeds
1 tablespoon neutral oil
1/8 cup fresh ginger, sliced and cut into thin strips
Optional to serve: chopped scallions or chives, quick-pickled cucumber (recipe follows)

Special Equipment:

I use my air fryer for these wings because it’s so quick, but you could use a sheet pan in the oven - steps will be listed below.

Guidelines:

Place wings in a resealable container with salt, pepper and 1 cup of the marinade. Toss to coat, cover and place in the refrigerator to marinate minimum 4 hours and up to overnight. When ready to cook, place wings in the basket of your air fryer and fry at 350F for 15-20 minutes or until cooked through and golden - this depends on the size of your wings and you might have to do this in two batches if using a smaller air fryer. I like to toss them halfway through so that all the wings are exposed to the hot air at some point or another.

If cooking in the oven: Place wings in an even layer on a sheet pan and cover with foil. Bake at 350F for 15 minutes, then remove foil and broil on high for 2-3 minutes per side or until sticky and golden.

Add oil to a skillet over medium heat, cook ginger strips until crispy (about 2 minutes) then drain on a paper towel. Add remaining marinade (If you prepared your wings in the oven, add the pan drippings as well) to skillet and cook until slightly reduced and heated through.

Place chicken on serving platter, pour marinade over and toss around then sprinkle with ginger, sesame seeds and optional scallions or chives.

Ribeye Steak with Pecan Blue Cheese Compound Butter

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for supporting me, and the American Pecan Industry!

Who doesn’t love a big, juicy steak? My husband DJ and I have a long-standing tradition of sharing one every Wednesday while discussing our weekly goals as a family. Now that the holiday season is upon us, we are sticking to what we love, but making it a little more special with the addition of American Pecans. Since it’s only the two of us, making a huge standing rib roast doesn’t make sense and we love the crunch of a seared steak anyways. The pecan and blue cheese compound butter adds more flavor, texture and crunch on top of that! If you’d like a fuss-free way to enjoy a meal this December, especially one that everyone will love, I hope you give this recipe a try! It’s great with any cut of beef so feel free to serve it with your prime rib or even filet. 

Why Pecans?

To be honest when I first moved to the states I had no idea that pecans were the only tree nut native to America. We used to purchase them in bags at the store for mom’s holiday dishes, but were completely oblivious about their origin and nutritional benefits. Discovering that we had a mighty pecan tree in the yard saw me trying to incorporate them into as many recipes as possible on a year-round basis, but I still didn’t know as much about them. Here are some of the most interesting facts about American Pecans:

• Fossils of pecan seeds have been found near the banks of the Rio Grande, dating back as far as 6100 B.C. 

• Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

• Native Americans first foraged wild pecans and then began planting them for trade with European explorers.

• Pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers now producing over 80% of the world’s pecan supply.

• It takes nearly 10 years before a pecan tree is in full production of nuts! 

With such a rich history, I developed a deeper respect for pecans, as well as the pecan growers and shellers who make it possible for us to continue to enjoy them as part of our family meals. This is why it’s important to support the industry which consists of many American families that have passed down the craft of cultivating pecans for many generations. The American Pecans Website has a lot of useful information and recipes for adding pecans to both your holiday and everyday meals!

A few tips to help you perfect this meal:

Fresh pecans have a light, tawny hue so look for those in store. 

Use a good quality butter and blue cheese, or even a tangy goat cheese if you prefer!

The pecan blue cheese and herb compound butter can be made up to a month before and kept in the freezer until ready to use.

In my opinion, steak needs to be removed from the refrigerator at least 30 minutes prior to cooking for best results.

Ribeye Steak with Pecan Blue Cheese & Herb Compound Butter
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Serves: 4

Ingredients:
Pecan Compound Butter:
1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan halves
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
1 ribeye steak per person
kosher salt and cracked black pepper
olive oil
1-2 tablespoons butter
fresh thyme sprigs

To serve: fresh watercress, raw pecan halves, sliced red grapes and blue cheese in your desired amounts.

Special Equipment: Food processor, cast iron skillet, meat thermometer

Method:
Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.

Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice. We love to enjoy it with this easy watercress, grape, pecan and blue cheese combination.

Roasted Kuri Squash Risotto

Here’s an easy yet flavorful recipe for all the not-so-low-carb eaters out there. It was time for me to try something new, something cozy and simple to put in my grandmother’s cups…that makes it even more special. You’ll love the flavor of red kuri squash in this risotto but if you’re unable to source one, butternut squash makes a great alternative. While in Cincinnati for the Saveur Blog Awards last month I ventured off on my own and found Colonel De Spices at Findlay Market, this roasted kuri squash risotto contains their “Simon & Garfunkle” herb blend. Guess what’s in it? Parsley, sage, rosemary and thyme! I sprinkled some in my roasted kuri squash risotto for extra flavor and their spices are so fresh I highly recommend checking them out online. I’m not affiliated with them but love sharing great products!

The white wine in this recipe is completely optional and can be replace with more stock. If you don’t like the taste of goats cheese then mascarpone is a perfect replacement. As always, if you decide to make this recipe please let me know how it goes on Instagram @thedaleyplate #thedaleyplate. I love to share what you’re making!

Roasted Kuri Squash Risotto
Cook Time: 35-40 minutes | Serves: 4

Ingredients:

1 medium red kuri squash, cubed and roasted with a bit of olive oil, thyme and salt until tender (You can make this a day before, the recipe needs about 2 cups)
1 tablespoon olive oil
3-4 slices proscuitto
6-8 fresh sage leaves
1/2 yellow onion, finely diced
2 large cloves garlic, finely minced
1/4 teaspoon each fresh or dry parsley, sage, rosemary, thyme. Fresh will give you a better flavor.
1 cup Arborio rice
1/4 cup dry white wine
3 1/2 cups stock of your choice (I prefer homemade chicken stock)
1/4 cup finely grated parmesan cheese
2 tablespoons fresh goats cheese or mascarpone cheese
salt and pepper to taste

Method:

Heat olive oil in a saucepan over medium-high heat. Add proscuitto and sage, cook unti crisp and remove with a slotted spoon, placing on a paper towel lined plate until ready to serve.

To the same saucepan now containing the flavored olive oil, add onion and cook for 2 minutes until translucent. Add garlic, herbs and rice then stir for about 5 minutes until rice is coated with olive oil and onions start to get just a bit of color. You do not want the onions to brown too much so if need be, lower your heat to medium.

Add wine, stir and cook until wine is evaporated then add squash and 1 cup of the chicken stock. Stir slowly while cooking until the rice has absorbed all of the liquid. Repeat this process until rice is cooked (15 minutes for me), then stir in parmesan cheese and goats cheese. Season to taste, serve with crispy proscuitto and sage.