Cilantro-lime sauce:
1 cup packed fresh cilantro leaves
3 tablespoons lime juice
½ cup mayonnaise
½ cup sour cream
Fish:
¼ cup vegetable oil
2 tablespoons lime juice
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon chili powder
2 pounds cod fillets
Corn tortillas, warmed, for serving
2 cups shredded cabbage, for serving
Lime wedges, for serving
Make the sauce:
In a blender or food processor, blend the cilantro and lime juice until the cilantro is finely chopped. Add the mayonnaise and sour cream and blend until smooth. Pour into a bowl, cover, and refrigerate until ready to serve.
Make the fish:
In a shallow baking dish, whisk together the vegetable oil, lime juice, garlic powder, cumin, and chili powder. Pat the fish dry, then place it in the baking dish. Turn the fish in the marinade until coated. Cover and refrigerate for 15 minutes or up to 2 hours.
Heat an outdoor grill over medium-high heat until hot. Use tongs to dip a paper towel in oil, then brush on the grate. Place the fish on the grill and cook for 3 to 4 minutes per side, until flaky. Use a large metal spatula to remove the fish from the grill to a serving dish. Use a fork to gently break up the fish into chunks.
To serve, take a warm corn tortilla and fill it with a few pieces of fish, cabbage, a squeeze of lime, and a drizzle of sauce over the top.
You can use any firm-fleshed white fish if you can’t get or don’t like cod. The creamy sauce can be made a day ahead and stored, covered, in the refrigerator.
If grilling outdoors isn’t an option, you can cook the fish on a ridged grill pan on your stovetop.
GARLIC SALMON PASTA IN A SPICY CREAM SAUCE
Serves 4 to 6
The Pacific Northwest is famous for its salmon. Our grandson Isaiah is the salmon lover in our family. He has been known to catch his own. This dish of pasta and salmon in a creamy cheesy sauce puts a new spin on an old favorite.
8 ounces fettuccine noodles
8 ounces salmon fillet
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons vegetable or olive oil
2 tablespoons butter
1 tablespoon minced garlic
⅛ teaspoon crushed red pepper flakes
1½ cups half-and-half
1½ cups finely grated Parmesan cheese
2 teaspoons paprika
¼ teaspoon salt
⅓ cup chopped fresh parsley
Cook the fettuccine according to the package directions to al dente. Drain and set aside.
Season the flesh side of the salmon fillet with the salt and pepper.
In a 12-inch skillet, heat the oil over medium-high heat until shimmering. Place the salmon fillet in the pan, skin-side down, and cook for 5 minutes. Flip the salmon over and cook for 1 more minute, until the fish just turns opaque all the way through. Remove the salmon to a plate and remove the skin. Cut the salmon into bite-size cubes.
In the same pan, melt the butter over medium heat. Add the garlic and red pepper flakes and cook for 1 minute, or until the garlic is fragrant. Whisk in the half-and-half and bring to a simmer, whisking constantly. Add the cheese, paprika, and salt and whisk until the cheese is melted. Add the fettuccine to the pan and toss with the sauce. Add the salmon cubes and toss until coated with the sauce and heated through. Add the parsley, toss the pasta 2 or 3 times, and serve immediately.
SLOW COOKER HONEY GARLIC CHICKEN
Serves 4 to 6
You’re going to lick your fingers clean on this sweet, savory, and sticky chicken dish. It tastes like you spent hours in the kitchen, but it couldn’t be easier to prepare. Serve it with white or brown rice and a steamed green vegetable.
8 bone-in skin-on chicken thighs
½ cup soy sauce
⅓ cup honey
1½ tablespoons minced garlic
¼ teaspoon crushed red pepper flakes
¼ cup water
2 tablespoons cornstarch
¼ cup sliced green onion or scallion tops
2 tablespoons sesame seeds
Place the chicken thighs in the bottom of a 6-quart slow cooker.
In a small bowl, whisk together the soy sauce, honey, garlic, and red pepper flakes. Pour the mixture all over the chicken. Cover and cook on high for 3 hours or low for 6 hours.
Remove the chicken to an aluminum foil– or parchment paper–lined rimmed baking sheet. Leave the sauce in the slow cooker. Position the oven rack as close to the heating element as possible and preheat the broiler.
Whisk together the water and cornstarch to make a slurry. Stir it into the sauce, and let cook for 2 to 3 minutes, uncovered, until thickened.
Broil the chicken for 2 to 3 minutes, until the skin just begins to crisp and char.
Transfer the chicken to a serving platter and sprinkle with the green onions and sesame seeds. Pour the sauce into a serving pitcher or bowl and serve.
CURRIED CHICKEN SALAD
Serves 4
Wayne and I own The Grey House Café in Port Orchard, Washington, which is known for this curried chicken salad. The café serves it on homemade cottage bread, which is just the type of bread Nikolai from A Girl’s Guide to Moving On would bake for Leanne.
½ cup mayonnaise
¾ teaspoon curry powder
⅛ teaspoon salt
½ cup diced celery
⅓ cup raisins
1½ cups diced apple
1½ cups cubed cooked chicken
In a large bowl, whisk together the mayonnaise, curry powder, and salt. Add the celery, raisins, and apple and mix well. Gently fold in the chicken. Cover and refrigerate for at least 1 hour before serving.
SOUTHWEST BBQ CHICKEN SALAD
Serves 6 to 8
Boldly seasoned but not too spicy, this main-dish salad is light but still satisfying.
Dressing:
1 cup mayonnaise
¾ cup milk
1½ teaspoons chili powder
¾ teaspoon garlic powder
¾ teaspoon sugar
½ teaspoon onion powder
½ teaspoon ground cumin
Chicken:
½ teaspoon salt
¼ teaspoon pepper
2 pounds boneless, skinless chicken breasts
½ cup barbecue sauce
Salad:
1 head romaine lettuce, torn into bite-size pieces
2 red bell peppers, seeded and sliced into thin strips
1 (15.25-ounce) can corn, drained
1 (2.25-ounce) can sliced black olives, drained
1 cup halved grape tomatoes
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
2 cups crispy tortilla strips or crushed tortilla chips
Make the dressing:
In a medium bowl, whisk together the mayonnaise, milk, chili powder, garlic powder, sugar, onion powder, and cumin. Cover and refrigerate until ready to use.
Make the chicken:
Prepare a grill or preheat the broiler.
Sprinkle the salt and pepper on both sides of the chicken breasts. Brush with the barbecue sauce.
Grill or broil for 5 minutes, then flip and cook for 4 to 8 minutes on the other side, depending on the thickness of the chicken breast, until an instant-read thermometer reads 165°F. Remove the chicken to a plate and let stand for 5 minutes, then slice into ½-inch strips.
Assemble the salad:
In a large bowl, toss the lettuce with the bell peppers, corn, olives, tomatoes, and cheeses. Divide the salad among six to eight plates and top with the sliced chicken. Sprinkle with the tortilla strips or crushed chips and serve.
Use your favorite barbecue sauce, homemade or store-bought. You can make the chicken on an indoor or outdoor grill, or und
er the broiler.
LACOMBE’S SPARE RIB SPAGHETTI
Serves 6 to 8
Our daughter Adele was given this recipe from her mother-in-law, Char LaCombe, to cook for her husband, Kevin. It has since become a Macomber family favorite. It can be cooked in a slow cooker (see variation below), and it’s one of those time-tested recipes that never fails to delight.
1 tablespoon vegetable oil
2 cups chopped onion
1 (28-ounce) can crushed tomatoes in puree
1¾ cups beef broth
1 (6-ounce) can tomato paste
1 tablespoon minced garlic
½ cup loosely packed fresh parsley leaves, chopped
1 tablespoon Italian seasoning
2¼ teaspoons dried oregano
2¼ teaspoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1½ to 2 pounds country-style ribs
12 ounces spaghetti
Heat the oil in large saucepan over medium-high heat until shimmering. Add the onion and cook until translucent and soft, 6 to 8 minutes.
Add the crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper. Cover and bring to a boil, then reduce the heat to a simmer.
Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place the ribs on the foil, spaced at least 2 inches apart. Broil for 15 minutes, flipping the ribs halfway through.
Using tongs, transfer the ribs to the tomato sauce; discard the fat and juices. Simmer the ribs in the sauce for 1 to 1½ hours, stirring occasionally, until the sauce is thick and the meat is tender and falling apart.
Cook the spaghetti according to the package directions. Drain the spaghetti and place it in a large serving bowl.
Remove the pan from the heat. Remove the ribs to a cutting board and shred the meat with two forks. Discard the bones and return the meat to the pot. Ladle generously over the spaghetti, reserving some to serve on the side.
To make this in a slow cooker:
Eliminate the oil and reduce the beef broth to ¾ cup. Add the onions, crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper to the slow cooker. Broil the spareribs as directed above and add them to the slow cooker. Cook for 8 hours on low or 4 hours on high. Uncover the slow cooker and remove the ribs. Proceed with the recipe as above.
DEBBIE’S CHICKEN AND BLACK BEAN ENCHILADAS
Serves 4 to 6
If you try any of the recipes in this book—and I certainly hope you will cook up several!—make sure this one is on your list. It’s an often-requested dinner when the family is coming to visit.
This recipe came to me from Joy Fowler, an elementary school teacher who hails from the great state of Texas. Joy was the inspiration for my books The First Man You Meet and The Man You’ll Marry. When my daughter Adele was planning her wedding, Joy mailed me a mother-of-the-bride survival package that included a two-pound package of M&M’s. I needed it! She also told me these were the best chicken enchiladas, and she’s right (though I’ve taken a few liberties with it over the years).
3 slices bacon, cut into ½-inch pieces
½ cup diced onion
2 jalapeño chiles, seeded and chopped
1½ teaspoons chopped garlic
12 ounces boneless, skinless chicken breast, sliced into ½-inch strips
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
1 (16-ounce) can black beans, undrained
1 teaspoon ground cumin
1½ cups picante salsa
8 (8-inch) flour tortillas
2½ cups shredded Monterey Jack cheese
Shredded lettuce, for serving
Chopped tomato, for serving
Sour cream, for serving
Sliced avocado, for serving
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. Line a plate with paper towels.
Cook the bacon in a 12-inch skillet over medium-high heat until crisp, 8 to 10 minutes. Remove the bacon to the prepared plate to drain, leaving the bacon fat in the pan.
Add the onion and cook for 4 to 5 more minutes, until it is soft. Add the garlic and jalapeño and cook for 2 to 3 minutes, until the pepper is soft.
Season the chicken with ½ teaspoon of the salt, the black pepper, and chili powder. Add the chicken to the pan and cook, stirring occasionally, until no longer pink, 6 to 8 minutes.
Stir in the black beans and their liquid, the cumin, the remaining ¼ teaspoon salt, and ½ cup of the salsa. Bring to a simmer and cook, stirring occasionally, until thickened, 7 to 9 minutes. Stir in the cooked bacon.
Spoon ⅓ cup of the chicken and bean mixture down the center of a tortilla. Sprinkle with 2 tablespoons of the cheese. Roll up tightly and place seam-side down in the prepared pan. Repeat with the remaining tortillas. Spread the remaining 1 cup salsa on top of the enchiladas, then top with the remaining cheese.
Bake for 15 to 20 minutes, until the cheese is melted and bubbly. Remove from the oven and serve with the lettuce, tomato, sour cream, and avocado.
GREEK CHICKEN PITAS WITH TZATZIKI SAUCE
Serves 4
Wayne and I enjoy a number of Greek dishes. For this dish, lemony herbed chicken, crunchy veggies, and salty feta are wrapped in a warm, soft pita for a hearty lunch or the perfect warm-weather dinner.
Chicken:
⅓ cup lemon juice
⅓ cup minced fresh mint leaves
2 teaspoons minced garlic
3 tablespoons extra virgin olive oil
1½ teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon pepper
3 boneless, skinless chicken breasts, sliced into ½-inch strips
Tzatziki sauce:
½ cucumber, peeled
1 cup plain Greek yogurt
¾ teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon minced fresh dill
½ teaspoon salt
4 pita breads
4 ounces feta cheese, crumbled
2 cups halved grape tomatoes
2 cups peeled and diced cucumber
Extra virgin olive oil, for drizzling
Marinate the chicken:
In a large bowl, stir together the lemon juice, mint, garlic, olive oil, coriander, cumin, salt, and pepper. Add the chicken and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Make the tzatziki sauce:
Set a fine-mesh sieve over a medium bowl. Finely grate the cucumber over the sieve using the small holes of the grater. Push down on the cucumber to extract as much of the juice as possible. Discard the liquid and scoop the grated cucumber into the now-empty bowl. Add the yogurt, garlic, olive oil, vinegar, dill, and salt. Stir well. Cover and refrigerate until ready to serve.
Assemble the pitas:
Preheat the oven to 275°F.
Wrap the pitas in aluminum foil and put them in the oven.
Heat a cast-iron skillet over medium-high heat. Working in two batches, add the chicken and cook for 3 to 4 minutes, flipping halfway through, until the chicken is browned and cooked through.
Remove the pitas from the oven. Spread some tzatziki sauce on each pita, add the chicken, and top with the cheese, tomatoes, and cucumber. Garnish with a swirl of olive oil. Serve with the remaining tzatziki on the side.
You can make the chicken up to a day in advance and assemble the sandwiches when you’re ready to eat.
SNOW ON THE MOUNTAIN
Serves 8 to 12
This dish is a New Year’s Day tradition with our family. The makings are assembled buffet-style, and each person assembles their own plate. It doesn’t seem like the ingredients would go together, but the blend of flavors is absolutely scrumptious.
Chicken:
1 (4- to 5-pound) whole chicken, giblets removed
½ teaspoon salt
¼ teaspoon pepper
1 cup water
Gravy:
3 tablespoons butter
⅓ cup flour
1 cup milk
½ teaspoon salt
⅛ teaspoon pepper
6 to 8 cups cooked rice
4 tomatoes, sliced
2 cups chopped red onion
6 cups crispy chow mein noodles
1 cup chopped celery
1 (7-ounce) can sliced green or black olives, drained
2 cups shredded Cheddar cheese
1 (20-ounce) can crushed pineapple in juice, undrained
1 cup sliced almonds
1½ cups sweetened shredded coconut
Make the chicken:
Pat the chicken dry with paper towels. Season the outside with the salt and pepper. Place in a 6-quart slow cooker and add the water. Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours, until an instant-read thermometer reads 165°F when inserted into the inner thigh.
Remove the chicken to a large cutting board and let cool for 15 minutes. Set aside 2½ cups of the broth from the slow cooker. Shred or dice the meat and place it in a serving bowl. Discard the skin and bones.
Make the gravy:
In a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the reserved broth and the milk. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 4 to 5 minutes, until thickened. Add the salt and pepper.
Pour over the chicken and gently toss to completely coat it.
To serve:
Place the rice, chicken in gravy, tomatoes, onion, chow mein noodles, celery, olives, cheese, pineapple, almonds, and coconut in serving bowls. Line up the bowls in the order listed.
Each person builds their own “mountain” by layering the ingredients in the proportion that pleases them, beginning with the rice and ending with the coconut.