Author: QuiltLady

HONEY & SEA SALT RANCH STEAKS & ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

  • Preheat grill with 2 zones. One high heat and one low heat.
  • Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
  • Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

  • Flip steaks over, grill for 2 more minutes on the hottest part.
  • Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
  • Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
  • Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Toss cut carrots with all ingredients in a mixing bowl.
  • Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
  • Discard thyme sprigs before serving.


CHICKEN DIVAN aka CHICKEN DIVINE

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe!  This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but turned it into something completely different.

This was originally posted on July 7th of 2010, but needed a desperately new and updated picture so here is my revamp of a favorite recipe.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints and renamed it!

2010 picture

CHICKEN DIVAN aka CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large (optional)
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (preferably FRESH well seasoned bone broth)
3 LARGE egg yolks
1/2 cup cream sherry
2 teaspoons Lea & Perrins Worcestershire sauce
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
1/2 CUP WONDRA flour
1 teaspoon black pepper
1 teaspoon sea salt

  • In a  LARGE ZIPLOC bag combine Wondra flour, 1 teaspoon each sea salt and black pepper.
  • Add chicken pieces to bag, seal and shake to coat well.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering to taste as you go. Saute’ until cooked through. The seasoning of the chicken as you go enhances this recipe A LOT!
  • IF USING: Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

HAPPY HOMEMAKER MONDAY with MENU PLAN and MENU LINKS week 40 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

One week into fall and I’m loving it!! Much cooler evenings and early mornings, slight breezes and mellow temperatures midday. I hope you had a wonderful week/end. Ours was FULL, but also quiet. I spent most of Saturday baking for a friend’s birthday surprise yesterday as well as getting caught up on some picture editing and organizing.

YAY! We’re getting a bit more rain today! We have needed it so badly, but what really excites me is the fall temperatures that have come along with this storm! The flip flops have essentially been put away and I’m back to my “normal” wear of Levis, tanks and comfy plaids with tennies. I don’t even believe the 80’s predicted for Saturday and Sunday – they’ll only last an hour or so IF they happen at all.

Do you remember the subtitle on my blog? Let me refresh your memory IT IS WHAT IT IS! I bring this up because I met with the new specialist last Friday and while he made me feel better that I am doing things the best way as they can be done, the overall prognosis is just that IT IS WHAT IT IS!!

There are no miracles lurking in the background and there are no magical pills that will return things to the way they were before they surgically removed my stomach…IT IS WHAT IT IS!! There are no special or magical diets, foods or even combinations of the above that work automatically. Everybody is different!  What works for one person doesn’t automatically work for another person and because I have ALL the side effects it adds a layer of complications that aren’t normally experienced.

He did have a few small suggestions that I’m trying and I loved his holistic approach. He agreed with me that we’re just not there yet that I need to consider yet another life changing surgery like the endocrinologist had suggested. So we’ll try his little tweaks and wait to see in a few months.

For now though breakfast will still be good old hot water and baby food squeezes or yogurts until after our trip and then I’ll start some morning and lunch experimentation like he suggests.

Bottom line is that removing my stomach came with potential side effects. These worst of these side effects are on opposite ends of a spectrum as well as in the middle. Unfortunately, I was destined to receive them all! And also unfortunately, learning to balance between the 2 extremes will be my challenge for the rest of my life.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING House is pretty tidy, but YAY the washer is being delivered tomorrow! SO I think Wednesday will be my laundry day to not only get caught up, but do the bed linens and change over for fall weight blankets.
  • GROCERIES & ERRANDS I’ll be doing the groceries and errands today so I can be home Tuesday and Wednesday for the washer. I have a quick doctor’s appointment on Thursday and that’s about it for the week.
  • PAPERWORK & PHONE CALLS I’m working down the stack and getting thins accomplished before we leave on our trip.
  • RECIPE RESEARCH & MENU PLANNING I’ve been planning recipes to use up some things from the freezer and pantry. I’ll restock for fall/winter after we return from our trip in November.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River, Money Heist
  • REDBOX F9
  • PRIME Waiting for Mrs. Maisel to come back
  • DISNEY+ Turner and Hooch
  • DISCOVERY + Still watching the abandoned mysteries series
  • CABLE Most of our favorite shows are back (the Chicago series MED, FIRE & PD, Blue Bloods, Magnum, L&O SVU, 911, Young Sheldon),but a few didn’t make the cut (NCIS New Orleans and Macgyver) and I’m trying a couple new ones (Ordinary Joe and Ghosts) that I think I’ll like. I’m watching my standard cooking shows of course and the new Hershey’s after Dark starts tonight as well as NFL, NASCAR championships, HALLOWEEN WARS, HALLOWEEN BAKING CHAMPIONSHIP, HALLOWEEN BIG BAKE, GIRL MEETS FARM, GUY’S GROCERY GAMES

I’m between reads and working on some audible downloads for our trip.

The sunsets lately have been incredible. I haven’t even had to leave the front porch!

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon. I’m doing the next 2 weeks to lead up up to our trip and using the freezer and pantry staples.
MONDAY 9/27
TUESDAY 9/28
WEDNESDAY 9/29
THURSDAY 9/30
FRIDAY  10/1
SATURDAY 10/2
SUNDAY 10/3
DINNER
CHILE RELLENOS CASSEROLE & SALAD
HUNGARIAN CHICKEN with VEGGIE & PASTA
CALIFORNIA CHICKEN CLUB RING & SALAD
C.O.R.N. Y.O.Y.O.
CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CHEESY CORN CHOWDER with BLACK PEPPER BISCUITS & GARLIC CHEDDAR BUTTER
HAMBURGER SOUP & SALAD
??

 
DESSERT
 
MONDAY 10/4
TUESDAY 10/5
WEDNESDAY 10/6
THURSDAY  10/7
FRIDAY   10/8
SATURDAY 10/9
SUNDAY 10/10
DINNER
CHICKEN FRIED STEAK, MASHED POTATOES & PEPPERED GRAVY
COD with SCALLION SESAME BUTTER & TEXAS POTATOES
CAFETERIA CHICKEN & GRAVY with SALAD
C.O.R.N. Y.O.Y.O.
CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN because I have a painting class
PEPEROCINI CHICKEN & WILD RICE
HONEY BUTTER GARLIC PORK LOIN, CARROTS & SALAD
??

 
DESSERT
RUSTIC NUT BARS AND BAKING FOR THE EAGLES BAKE SALE

  • CHICKEN DIVAN aka CHICKEN DIVINE
  • POPCORN RANCH BAKED CHICKEN
  • ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

STRAWBERRY CAKE

I needed a birthday cake for a friend’s birthday yesterday. SHHHH!!!! it’s a secret for later today. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we’ve arranged for a dozen or so friends to pop in for a little get together. In case you hadn’t guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It’ll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
1-2 cups sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH-preferably or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

  • Preheat oven to 350°.
  • Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
  • In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
  • Beat in eggs one at a time, mixing well after each egg.
  • Add puree and vanilla, blending well.
  • Combine flour and baking powder.
  • Add the flour and milk alternately to the batter beginning with flour and ending with flour.
  • Pour into prepared pans.
  • Bounce pans to remove air bubbles.
  • Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  • Cook pans on a wire cooling rack for 8-10 minutes.
  • Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

  • Using an electric mixer, cream all ingredients together until smooth. 
  • Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

PLAIN ‘ol PUMPKIN PIE SPICED DUMP CAKE

Is it pie? Is it Cake? Is it creamy? Is it crunchy? Who cares – it’s delicious! 😀

PUMPKIN PIE DUMP CAKE – a pumpkin pie and a spice cake all rolled into one!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
3 LARGE eggs
1 cup sugar
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon nutmeg
1 box spice cake mix
1/2 cup sweetened coconut
1/2 pecan pieces
3/4 (1) cup unsalted butter, melted
Whipped cream
FRESH grated nutmeg
FRESH grated cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquidy.
  • Pour this pumpkin mixture into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Sprinkle coconut pieces and pecans all around the top.
  • Drizzle melted butter over the top.
  • Bake for 1 hour. 
It might still be just a bit jiggly in the middle when done, but it will continue to set up as it cools.
  • 
Let it cool for AT LEAST 30 minutes before slicing and serving.
  • Top with FRESH whipped cream and a sprinkling of FRESH grated nutmeg and cinnamon.

HAPPY HOMEMAKER MONDAY with MENU LINKS week #39 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope you are all doing well as we head into this first week of fall! I’m so excited! We did get our rain over the weekend and it was splendid, but seriously only a drop in the bucket compared to what we need!!

It took 583 days, but I received the most precious gift yesterday!! Munchkin hugs!! I’d missed those sooooooo verrrrrry much! I can’t believe how much they had grown!!! 😀

We were supposed to be getting some cooler weather with this storm that just passed and we did, but for some reason we’re returning to a warmer week to welcome in fall. I’m hoping it’s just one of those times when the high will happen for just an hour a day since the lows are pretty good. Unfortunately, there is no more rain for this week.

The good news I FINALLY got one of my referrals to one of the specialists I need. Hopefully soon I’ll be able to eat some different things for breakfast, but for today it’s some lovely hot water and peach yogurt for breakfast!

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I THINK WE HAVE A WINNER! That is if all goes as planned! Whirlpool is supposed to be here a week from tomorrow to install the new replacement machine. I’ll then have to play catch up, but I think last Friday was the last expensive trip to the laundromat! 😀
  • GROCERIES & ERRANDS I have a pedicure appointment tomorrow and will do a few errands and pick up a few groceries at that time. I have the first appointment with one of the specialists on Friday.
  • PAPERWORK & PHONE CALLS I’ve been making some headway, but there always seems to be something that replaces whatever I’ve crossed off my list.
  • RECIPE RESEARCH & MENU PLANNING I have the menu planned until we leave in a few weeks. And then I’ll start a new plan for cooler weather meals when we get home in November. I am going to try a butcher delivery service in November also.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River, Money Heist, Walking Dead
  • DISNEY+ TURNER & HOOCH
  • DISCOVERY + MYSTERIES of the Abandoned
  • CABLE – We watched a cheesy OLD movie MEN at WORK on the day it rained and the original DRACULA from 1931, NFL, NASCAR, HALLOWEEN WARS, HALLOWEEN BAKING CHAMPIONSHIP, HALLOWEEN BIG BAKE, GIRL MEETS FARM, GUY’S GROCERY GAMES AND THE FALL SEASON SHOWS BEGIN TODAY!

I’m between reads and trying to catch up on a few magazines while I decide what to read next.

We did get to take a walk between rounds of the storm on Saturday. It was near dusk so I was able to capture this cool shot. And then this absolutely GORGEOUS sunset last night. These are both unedited photos. I can’t believe how lucky I was to happen into them both.

This little turtle appeared a bit stranded as the pond is drying up 🙁 he wasn’t, but he was there for so long we figured he was waiting for more water so he didn’t have to slug through the mud. There is only a couple inches of water in the pond that just 18 months ago was threatening to run over the road.

But my favorite from the week is Olivia and Rizzo! I’ve really missed that smile!  I should have gotten all 3 munchkins to show how much they’ve grown!!

 

 

I know this says hello weekend, but I wish it said hello fall!!! I’m so ready!

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHEDDAR, BEEF & POTATO CASSEROLE & SALAD
RANCH CHICKEN QUESADILLA FOLDOVERS & SALAD
HAMBURGER SOUP with BLACK PEPPER BUTTERMILK BISCUITS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SPINACH ARTICHOKE CHICKEN & SALAD
CHICKEN DIVINE with NEW POTATOES & GREEN BEANS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
DESSERT
STRAWBERRY CAKE for DIANA’S BIRTHDAY

  • BEER BRAISED CHUCK ROAST
  • PLAIN ‘OL PUMPKIN SPICE DUMP CAKE
  • ENCHILADA MEATBALLS, RE-FRIED RICE & TEX-MEX RICE

BLACK FOREST DUMP CAKE

There’s an original version of this cake from the 1980’s, but there are ever so many possibilities to build on the flavors and make your own version! BLACK FOREST is one of my ALL time favorite versions. The other is the CARAMEL APPLE PECAN. 😀 That recipe will be coming up soon. 😀

BLACK FOREST DUMP CAKE
1 LARGE can crushed pineapple, drained, but save the juice!
21 ounce can COMSTOCK country cherry pie filling
1 box MOIST devil’s food cake mix
1/2 cup sweetened coconut
1/3-1/2 cup crushed pecans
1/2 cup butter, melted

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick spray.
  • Pour crushed pineapple into pan.
  • Pour cherry pie filling into pan. You can stir to mix them up a bit, but it is not necessary. Let your OCD decide 😀
  • Evenly sprinkle dry cake mix over the pineapple cherry mixture and press down lightly.
  • Whisk together the pineapple juice and the melted butter.
  • Pour butter mixture over dry cake mix evenly making sure to cover all the dry cake mix.
  • Sprinkle with coconut and pecans.
  • Bake 35-40 minutes.
  • Cool slightly.
  • Top with whipped cream if desired

NOTE: If you still have dry cake mix showing, use a sheet of wax paper over the top of the cake and lightly press coconut and pecans into cake mix and butter. You can use a fork instead of the wax paper, but it takes a bit longer and then you have to lick the fork at the end. 😀

ASIAGO PASTA PEAS

ASIAGO PASTA PEAS
16 ounces ditalini pasta
2 cups FRESH hulled peas
2 green onions, minced
1 clove garlic, minced
2 cups heavy cream
1 tablespoon butter
1 teaspoon onion powder
FRESH ground sea salt and black pepper, to taste
1 cup shredded Asiago cheese

  • Cook pasta per package directions.
  • Drain well and return to pot.
  • Whisk together the heavy cream, salt, pepper and onion powder.
  • Add cream mixture, garlic and peas to pan you cooked the pasta in and bring to a simmer over medium-low heat.
  • After 2 minutes add in pasta.
  • When cream begins to thicken fold in cheese, stirring to melt.
  • Season to taste.
  • Serve immediately.

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN
4-6 chicken breasts
2 tablespoons avocado oil
2 cups WHOLE milk
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
FRESH ground sea salt and black pepper

  • Place chicken breasts in a LARGE ziploc bag.
  • Whisk together the milk and apple cider vinegar.
  • Pour milk mixture over the chicken and seal tight. Marinate over night or at least 8 hours. Turn every few hours if you can.
  • Remove the chicken from the refrigerator 1 hour before grilling.
  • Preheat grill and spray with non-stick spray.
  • Grill chicken 3-4 minutes per side.

NOTE: Grill time will vary based on whether you use bone in or boneless chicken breasts as well as how thick they are. Adjust accordingly.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

  • Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
  • Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
  • Add celery, carrots, bell pepper and tomato paste.
  • Season generously and saute 4-5 minutes.
  • Add herbs, stock tomatoes and cannellini beans.
  • Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. 🙂
  • 45 minutes before serving add chicken pieces and rice, stirring to combine.
  • Simmer until rice is tender.

**NOTES:

  • I like to use homemade chicken tomato bone broth from the end of the garden season.
  • Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

  • Preheat oven to 350°.
  • Sift together the dry ingredients.
  • Cut in softened butter.
  • Add cheeses and mix until crumbly.
  • Add onion pieces and mix until well distributed.
  • Whisk egg into whole milk and heavy cream.
  • Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
  • Form into a LARGE round or 4 small rounds.
  • Transfer to baking sheet lined with a SILPAT.
  • Slice an X into the tops for venting.
  • Bake 1 hour.
  • Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

  • If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a