RECIPES – Chasing MY Life WHEREVER it Leads Me

CHEESY ARTICHOKE CHICKEN

CHEESY ARTICHOKE CHICKEN serves 2

2 skinless, boneless chicken breasts, pounded thin (1/8 inch)
6 ounce jar marinated artichoke hearts, drained WELL and chopped small
1/4 cup chopped flat leaf parsley
1 clove garlic, minced
2 green onions, sliced thin
4 thin slices Provolone cheese
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

Preheat oven to 350°.
In a small bowl combine artichoke heart pieces, parsley, garlic and green onions.
Generously season chicken pieces with salt and pepper.
Top each chicken breast with 2 cheese slices.
Top cheese with artichoke mixture and spread evenly.
Roll up chicken and secure with toothpicks.
In an ovenproof skillet heat avocado oil and turning frequently sear chicken bundles until golden.
Place skillet in preheated oven until cooked through, about 15 minutes.
Let stand 5 minutes.
Slice into roulades and serve with pasta or mashed potatoes.

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MEYER LEMON TARTS

MEYER LEMON TARTS
15 frozen phyllo tart shells, such as Athens, thawed, Sponge Cake shells or Puff Pastry Shells
Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks
2 Meyer lemons, zested and juiced (about 1/3 cup)
4 tablespoons unsalted butter, cut into pats
1 cup small wild blueberries
Whipped cream, for garnish
Turbinado sugar, for garnish

Preheat the oven to 350°.
Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
Place the shells on a baking sheet and transfer to the oven.
Bake until golden brown, 5 to 10 minutes.
Set aside and let cool completely.
Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
Add the lemon zest and juice, and stir to combine.
Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
Pour into a bowl set in an ice bath.
Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
Pipe the filling into the cooled tart shells, add blueberries on top.
Freeze for 1 hour.
Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.

CHILI LIME SALMON with PAN ROASTED STREET CORN

CHILI LIME SALMON with PAN ROASTED STREET CORN serves 4
These flavors blend together so well to create a Cajun fajita mix with crispy roasted peppers that mix with the street corn spice edge to have a party in your mouth all while being completely healthy.

CHILI LIME SALMON
1/2 cup freshly squeezed lime juice (or juice of 2 limes)
1/4 cup fresh finely chopped parsley
2 tablespoons avocado oil
2 tablespoons water
4 cloves garlic, minced
1 1/2 teaspoons red chili flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1 1/2 teaspoons FRESH ground sea salt
1 tablespoon QUALITY honey
4 salmon fillets of even sizes
1/2 pound mini sweet peppers, de-seeded and cut into rings
1 small Vidalia onion, cut into wedges

Preheat oven to broil.
Arrange oven shelf about 6 inches below broiler.
Line a baking sheet with foil and coat with non-stick spray; set aside. Whisk together the lime juice, minced parsley, avocado oil, water, garlic, chilli flakes, cumin and salt until well blended.
Add the honey and whisk again until the honey is well blended with the rest of the ingredients.
Toss peppers and onions with half of the honey mixture.
Arrange the salmon fillets on baking sheet.
With a slotted spoon remove peppers and onions arranging around the salmon fillets in a single layer.
Pour the honey mixture evenly over the salmon fillets.
Broil about 10 minutes until the peppers are just beginning to char at the edges and the salmon is cooked to your liking.
Remove from the oven and serve immediately with lime wedges and remaining honey sauce for added flavor.

While salmon pan is broiling, prepare corn. BUT, BE SURE TO KEEP YOUR EYE ON THE SALMON TO AVOID BURNING.

PAN ROASTED STREET CORN
4 whole Corn Cobs, husked and kernels cut from the cob
2 tablespoons Butter, softened
4 tablespoons Mayonnaise
1 tablespoon Bragg’s liquid aminos
1 pinch Cayenne
1 pinch each FRESH ground Sea Salt and Black Pepper
1/2 cup crumbled Cotija Cheese
1 bunch Cilantro, chopped

In a large skillet over medium-high heat melt butter.
Add corn kernels, sautéing until beginning to caramelize.
Whisk together the mayonnaise, liquid aminos, cayenne, salt and pepper.
Drizzle mayo mixture over corn kernels, stirring to coat.
Cook 2-3 minutes more.
Sprinkle with cotija cheese and cilantro.
Serve immediately.

LEMON FIZZ CHICKEN

LEMON FIZZ CHICKEN serves 2
1/3 cup cooked white rice
Juice of 1 lemon
1 teaspoon creamy horseradish
1 tablespoon FRESH chopped chives
1 tablespoon QUALITY honey
3 tablespoons avocado oil, divided 2+1
2 skinless boneless chicken breasts
FRESH ground salt and pepper, to taste
2 tablespoons WONDRA flour
1/4 cup 7 UP
1 tablespoon Bragg’s Liquid Aminos
3 tablespoons unsalted butter, 1 1/2 + 1 1/2
1/4 teaspoon red pepper flakes (more if you like it a bit more spicy)
2 tablespoons grated Parmesan
2 + 2 tablespoons heavy cream

Whisk together lemon juice, honey, horseradish and chives until completely blended.
Generously salt and pepper both sides of chicken.
Heat 1 tablespoon oil and 1 tablespoon of butter in skillet over medium high heat.
Dredge chicken in flour.
Saute’ chicken breasts until JUST golden on both sides, about 2 minutes per side based on thickness.
Transfer chicken to plate.
Deglaze pan with 7 UP, scraping up any bits from the bottom of the skillet.
Reduce heat.
Add 1 1/2 tablespoons butter, liquid aminos and red pepper flakes, whisking to blend.
Add honey mixture, blending again until smooth.
Add 2 tablespoons heavy cream, stirring until smooth.
Return chicken to pan, turning to coat. Cover and simmer on low until syrupy, about 5 minutes.
Add Parmesan cheese, cream and 1 1/2 tablespoons butter to warm rice, using fork to mix and fluff.
Plate rice, top with chicken and pour sauce over top.

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PULLED PORK TACOS

Lard is made of animals fats, most commonly rendered hog fat. Crisco and Lard are both shortenings. Lard is shortening. BUT, Crisco is a shortening made from vegetable oils therefore Crisco is NOT lard.

LOL while this sounds confusing, it’s pretty simple really. For this recipe because I am DESPERATELY trying to clean out the pantry AND the freezer I improvised this time, but did not reflect my changes in my normal recipe (BELOW) which is a recipe I made combining the best ingredients (for us) and cooking procedures (for me) from Guy Fieri’s version with Giada’s version of Pulled pork.

PULLED PORK
3-pound bone in pork butt, cut into 4 pieces
3 pounds refined lard
1 red onion, roughly chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons FRESH ground sea salt
1/2 teaspoon dried oregano
1 chipotle in adobo, diced plus 1 tablespoon of the adobo sauce
1 cup beer, such as Modelo Especial
Corn tortillas, for serving

GARNISHES
Pico De Gallo, recipe below
Sour cream
Chopped green onions, sliced or diced
Lime wedges, for serving
Radish slices, for serving

Remove the pork butt from refrigerator 1 hour before cooking. Do not remove the bone.
Preheat oven to 350°.
In a small bowl, mix together the cumin, coriander, salt and oregano.
Rub the spice mixture all over the pork roast.
Bring oil to 250°.
Carefully add pork pieces to the hot oil. Keep pork pieces moving so they don’t stick until the are well seared on ALL sides.
Remove meat from lard and add onions and garlic, sautéing 2-3 minutes. DO NOT LET GARLIC BURN – IF IT DOES, START OVER!
Add pork pieces to roaster.
Use a slotted spoon to remove onions and garlic, adding it to the meat. Discard oil.
Whisk together the beer, chipotle pepper pieces and adobo sauce.
Pour beer mixture over pork pieces.
Bake 1-1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180°.
Cover and let rest for 15 minutes.
Shred the meat. Discard the bone and any gristle.
Add the shredded meat back to the slow cooker and toss with the onions and cooking juices.
Serve with Pico de Gallo, warm tortillas and garnishes.

PICO DE GALLO
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper

Combine all ingredients and season with salt and pepper, to taste.
Let sit for 15 to 20 minutes.
Serve.

TAHITIAN CHICKEN

TAHITIAN CHICKEN

1 pound chicken tenders
2 tablespoons butter
1/4 cup WONDRA flour
3/4 teaspoon season salt
2 tablespoons avocado oil
1 cup peach preserves
1/4 cup Country Bob’s All Purpose Sauce (A1 works to)
2 tablespoons Bragg’s amino acids
1 small onion, cut in half moon rings
1 red pepper, cut into strips
2-8 ounce cans water chestnuts
Prepared rice

Whisk together the Wondra flour and season salt.
Melt butter in large skillet over medium-high heat.
Dredge chicken tenders in flour mixture.
Brown chicken pieces in butter 2 minutes per side. Drain on paper toweling.

In a small bowl whisk together the peach preserves, all purpose sauce and amino acids.
Add onion pieces and red pepper, tossing to coat.
Return chicken pieces to skillet.
Spoon sauce over top of chicken.
Cook covered over low heat for 15 minutes.
Add water chestnuts and cook 10 minutes more.
Serve over hot rice.

FRENCH ONION SMOTHERED PORK CHOPS

FRENCH ONION SMOTHERED PORK CHOPS adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

Preheat oven to 400°.
Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
Add garlic and saute’ another minute until fragrant.
Add 1/4 cup beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
Whisk together the salt, pepper, dried thyme and garlic powder.
As onions are sautéing, season both sides of pork chops with seasoning mix.
Transfer onions to a plate, do not wipe out skillet.
Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
Transfer pork chops to plate.
Return cooked onions to pan and sprinkle with flour.
Stir to coat and cook about a minute.
Add remaining 1 cup beef stock and stir often until mixture comes to a boil.
Season with a pinch of salt and pepper.  Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops.
Top with a slices of provolone cheese and a 1/4 cup mound of the shredded Gruyere on top each chop.
Add a few sprigs of fresh thyme to the skillet.
Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey.
Before serving, spoon some of the beef stock/onion mixture over the top of the cheese.
Garnish with some additional black pepper if desired.

LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN
The lemon cream sauce mixed with fresh vegetables, garlic and Parmesan cheese team up perfectly with the tender and juicy chicken for a delectable savory meal that will have you coming back for second helpings!

4 boneless, skinless chicken breasts
1/2 tablespoon sweet paprika
3 tablespoons unsalted butter, divided 2+1
4 cloves garlic, minced
1 small bunch green onions, sliced
10-12 button mushrooms, sliced thin
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh chopped Italian flat leaf parsley
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach leaves
Fresh ground salt and pepper, to taste

Preheat oven to 400°.
Season the chicken with salt, pepper and paprika. Set aside.
Melt 2 tablespoons of butter in a large oven-proof skillet over medium high heat.
Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken and set aside to rest.
While the chicken is resting melt remaining butter in the skillet.
Add onions and mushrooms, sautéing until soft and mushrooms are beginning to caramelize.
Add garlic and cook stirring frequently about 2 more minutes until fragrant.
Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley have wilted and the sauce has slightly thickened.
Continue to cook the sauce about 5 minutes or so until the sauce thickens.
Once your sauce is to the desired thickness, return the chicken to the skillet.
Place in the oven and cook for about 20-25 minutes.
Remove the dish, cover and let sit for about 5 minutes before serving.
Serve with buttered noodles or over mashed potatoes.

MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

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

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MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it! My grandmother made one similar quite often. It was always one of my favorites! I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.

Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!

The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

CAKE
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/4 nutmeg
1/2 teaspoon salt

Preheat oven to 350°.
Pour boiling water over oats in a small bowl. Allow to sit for 15 minutes.
Cream together butter and sugars. Add eggs. Beat well.
Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
Mix well.
Fold in raisins.
Pour into a greased 9 x 13 pan.
Bake for 30 minutes.

TOPPING
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)

While cake is baking, combine topping ingredients.
JUST after you take the cake from the oven, spread topping over cake.
Increase heat to broil.
Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
Allow cake to cool COMPLETELY. As it cools, the topping will get thick and sticky while it oozes down into the cake.
ENJOY!

NOTES:

ANY chopped nuts work really.
I often add pieces of chopped dried pineapple to the cake.
I also often add heath bar pieces to the topping for some extra crunch.

UPDATED KENTUCKY HOT BROWNS

I usually make my version of HOT BROWNS from THE BROWN HOTEL recipe from the OFF THE EATEN PATH cook book by Morgan Murphy. BUT, tonight we’re trying DAMARIS PHILLIPS’ version and fell in love with the different assembly method making it a casserole instead of a knife and fork dish. Next time we will be using a new combination of our norm and DAMARIS PHILLIPS’ assembly version. 😀 I also use the sweet & spicy bacon – YUMMY!

KENTUCKY HOT BROWNS – UPDATED ala DAMARIS PHILLIPS
1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons avocado oil
FRESH ground sea salt pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated Parmesan cheese

Preheat the oven to 350°.
Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper.
Place turkey on baking sheet and roast until the thickest part registers 160°, about 45-55 minutes.
Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165°.
Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes.
Transfer to a paper towel-lined plate to drain.
Reduce the oven temperature to 250°.
Coat the tomatoes with the remaining 2 teaspoons avocado oil and season with salt and pepper.
Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
While the tomatoes are cooking, start the Mornay sauce.
Melt the butter in a medium saucepan over medium heat.
Heat the milk in a separate small saucepan over medium heat.
When the butter is melted, add the flour and stir continuously so the roux doesn’t scorch, but becomes golden, about 2 minutes.
When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don’t form.
Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
Add the cheddar and roasted peppers and stir until smooth.
Remove from the heat and season with salt and pepper.

Preheat the broiler.
Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans).
Cut the turkey into 1/2-inch pieces; discard the skin and bones.
Divide the turkey evenly among the pans.
Spoon the Mornay sauce over the turkey, then top with the tomatoes.
Sprinkle with the Parmesan and bacon and broil until golden and bubbling, about 5 minutes.
Serve immediately.

GRANS BUTTER CRACKER CHICKEN CASSEROLE

This recipe is SOOOOOOO versatile. You can add tons of flavor if you use a rotisserie chicken by choosing an Italian herb or lemon or BBQ, etc… My favorite grocery store carries rostisserie chickens by “parts” in a mesquite flavor that I REALLY like in this recipe. By “parts” I mean you can get all white meat or my favorite all dark. It takes about 4 thighs and legs to make the chicken pieces for this casserole.

You can also change up your soup flavor cream of mushroom, cream of onion, cream of poblano or jalapeno, etc… You get the idea. I also “adjust” the vegetables to what I have on hand. Sometimes I add green beans or mushrooms or snap peas, etc… just until I have an even mixture of a nice protein to vegetable ratio that is still creamy.

GRANS BUTTER CRACKER CHICKEN CASSEROLE serves 4-6
3 boneless, skinless chicken breasts, cooked and shredded or chopped**
1 can cream of chicken soup
1 cup sour cream
1 cup frozen peas
1 tablespoon butter
1 tablespoon avocado oil
2 large carrots, thinly sliced
2 green onions, thinly sliced
6 ounces (2 sleeves) Ritz*** crackers, crushed into fine crumbs
4-6 tablespoons butter, melted
1/2 teaspoon paprika

Preheat oven to 350°.
Spray a 9×13 baking dish with non-stick cooking spray.
In a large bowl stir together the soup, sour cream and chicken.
Fold in peas and set aside.
In a hot skillet add 1 tablespoon of butter and avocado oil.
When melted add carrots, sautéing 3-5 minutes until beginning to soften.
Add green onions and saute’ a minute more.
Fold carrots and onions into chicken mixture.
Pour into prepared baking dish.
In a small bowl combine the melted butter, crushed crackers and paprika until the mixture looks like wet sand. Start with 4 tablespoons of butter and add more as necessary.
Spoon over casserole evenly.
Bake 25-30 minutes or until golden and bubbly.
Serve warm.
ENJOY!

NOTES

** You can easily substitute 3 cups of rotisserie chicken and quite honestly these days that is my preferred way to make this recipe.
*** You can also use Kebbler Garlic butter crackers, Ritz are the preferred cracker.
This recipe freezes well also so I often make extra in these small foil bakers for easy weeknight prep.

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Category: RECIPES