Grilled Steak with Whiskey Dijon BBQ Sauce

Grilled Steak with Whiskey Dijon BBQ Sauce

  • 1/2 cup reduced-sodium beef broth, or chicken broth
  • 3 tablespoons whiskey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons brown sugar, packed light
  • 1 large shallot, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon thyme, chopped fresh
  • 1-1 1/4 pounds skirt steak, trimmed and cut into 4 portions
  • 1/2 teaspoon ground pepper, fresh
  • 1/4 teaspoon salt


Preheat grill to medium-high.

Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.

Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.

Tonight I am serving with grilled vegetables (red &green peppers Vidalia onion yellow & green squash and zucchini marinated in a balsamic vinegar sauce) green salad and fruit compote.

Summertime Lobster Salad

Summertime Lobster Salad

  • ·2  lobster tails, steamed
  • ·10  asparagus spears, steamed cut into 1” pieces
  • ·1/4 cup fresh cilantro, chopped
  • ·1 head organic romaine lettuce, chopped
  • ·1/4  purple onion, sliced
  • ·1 large heirloom tomato, finely chopped
  • ·1 teaspoon apple cider vinegar
  • ·1 tablespoon lemon juice
  • ·1 shallot finely chopped
  • ·1 tablespoon fresh dill chopped
  • ·1 tablespoon Dijon Mustard
  • ·1 tablespoon flax oil
  • salt and white pepper to taste

Arrange salad on a plate with vegetables. Top with lobster tails; drizzle with oil, lemon juice and vinegar. Sprinkle with sea salt and pepper. Enjoy!

Quick Chicken Cassoulet

Quick Chicken Cassoulet

  • 1 tablespoon olive oil or substitute canola oil
  • 10 ounces turkey kielbasa sausage, 2/3 less fat, cut into 1/4-inch slices
  • 1 large onion, peeled and chopped
  • 2 cups baby carrots, chopped
  • 4  grilled or roasted chicken breasts, boneless and skinless, torn into chunks
  • 2 cups less-sodium chicken broth
  • 1 teaspoon minced or chopped garlic
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 2 15-ounce cans white beans, cannellini or other, rinsed and drained
  • 3 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons parsley flakes
  • 2 cups croutons of choice, optional
  1. Heat a large nonstick skillet or saucepan over high heat, and add onion, carrots, and kielbasa slices. Cook, turning often, until onion is golden and sausage is lightly brown on both sides.
  2. Add chicken, broth, garlic, thyme, bay leaf, and beans and stir to blend. Cover and bring to a boil. Reduce heat to low, and let simmer about 8 minutes to blend flavors and heat chicken and beans throughout.
  3. Spoon into shallow bowls (or freezer portions). Just before serving, sprinkle a little parsley over each serving along with 1/4 cup of croutons if desired.

Tonight I’m serving as a stew with crusty bread, green salad and fresh fruit.

Pork with Onion and Rhubarb Sauce

Pork with Onion and Rhubarb Sauce

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons  ground coriander
  • 1 teaspoon  kosher salt, divided
  • 1/4 teaspoon  freshly ground pepper
  • 1-1 1/4 pounds  pork tenderloin, trimmed
  • 1 large sweet onion, sliced
  • 2-4 tablespoons  water
  • 2 cups  rhubarb, diced
  • 1/4 cup  red-wine vinegar
  • 1/4 cup brown sugar
  • 1/4 cup fresh chives, minced
  1. Preheat oven to 450°F.
  2. Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
  3. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

Tonight I’m serving with  steamed broccoli, whole-wheat couscous, green salad and fruit salad.



2 tbsp. paprika
2 tbsp. light brown sugar
2 tbsp. salt
1 tsp. ground red pepper
1 tsp. dry mustard
1 bay leaf
1 tbsp dry lemon peel or powder
Combine ingredients in food processor or blender.
Process until bay leaf is pulverized and mixture is thoroughly blended.
Store in airtight container. (An empty spice bottle with shaker top is perfect or a small mason jar.)
Rub on ribs, pork roast or whatever you like.
Let the meat sit in the refrigerator for about an hour.
Then cook as you normally would.
This gives the meat a delicious barbecue flavor without the mess.

Tonight I’m serving with coleslaw, french fries, corn on the cob, fresh garden salad and fruit compote.