LEMON PEPPER PORK CHOPS
4 thick boneless pork chops
fresh ground salt and pepper, to taste
2 + 2 tablespoons butter, divided
1 tablespoon avocado oil
1 tablespoon Wondra flour
1 shallot, sliced
1 red bell pepper, seeded and minced
1/2 cup diced grape tomatoes
2 cloves garlic, minced
1/3 cup Barefoot white moscato
1/2 cup chicken broth
1/2 cup lemon curd
- Melt 2 tablespoons butter and avocado oil in large skillet over medium high heat.
- Season pork chops with fresh ground salt and pepper.
- Add pork chops to butter and oil, browning well on both sides – 5 to 7 minutes per side.
- Remove pork chops to a plate and keep warm in oven.
- Add shallots, garlic, tomatoes and peppers to butter, sautéing 2-3 minutes.
- Sprinkle flour over shallots and peppers, stirring until flour is golden brown.
- Add wine and de-glaze pan for a couple minutes.
- Add chicken broth and cook 2-3 minutes more.
- Whisk in lemon curd and cook 3-4 minutes until thickened.
ORANGE MARMALADE BEETS
1/2 cup orange marmalade
6 tablespoons orange juice
1/3 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans sliced beets. drained VERY well
- In a large skillet combine everything but the beets, stirring to blend well.
- Bring to a boil, cooking and stirring 5 minutes until thickened.
- Add beets and cook 5 minutes more r until most of the liquid is absorbed.
FRIED CHICKEN AND DUMPLINGS
3 pounds chicken thighs
2 tablespoons GHEE
2 tablespoons avocado oil
3/4 cup AP flour
1/2 teaspoon fresh ground salt
1/2 teaspoon fresh ground pepper
- Wash and dry chicken pieces.
- Sift together 3/4 flour, salt and pepper.
- In a large sauté pan or stock pot heat GHEE and oil.
- Dredge chicken pies in flour and place skin side down in hot oil. Brown chicken skin side down until chicken starts to bleed before turning, about 15 minutes per side.
- Remove chicken pieces to plate.
2 shallots, sliced
2 medium carrots, sliced thin
2 ribs celery, sliced
4 garlic cloves, minced
1/3 cup AP flour
6 cups chicken stock
1/4 cup apple cider vinegar
1/4 cup Barefoot white Moscato
3 tablespoons sugar
8 whole peppercorns
1/2 cup heavy cream (added in at the end)
2 teaspoons fresh parsley
salt and pepper, to taste
- Add carrots to pan and stir for a couple minutes.
- Add celery and shallots, stirring a couple more minutes.
- Add garlic and 1/3 cup flour stirring constantly until flour is golden.
- Gradually add chicken stock, constantly stirring until well blended.
- Add wine, vinegar, sugar and peppercorns and bring to a boil. Once boiling, reduce to a simmer, covered and cook for 15 minutes.
- While the stew is simmering shred chicken from the bone into bite size pieces and begin the dumplings. Be sure to shred crisp chicken skin into bite size pieces also.
1 1/3 cups AP flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup whole milk
2 tablespoons butter, melted
1 teaspoon LITEHOUSE basil
1 teaspoon LITEHOUSE chives
1 teaspoon LITEHOUSE red onions
- Sift together the flour, baking powder and salt.
- In another bowl whisk together the butter and milk.
- Add basil, chives and red onion to milk and let sit 5 minutes.
- Gradually whisk in the dry ingredients JUST until combined.
- Skim any fat from stew.
- Gently stir in cream.
- Add the chicken pieces and crispy skin back into the stew.
- Drop dumplings on top of stew and simmer covered another 15 minutes or so until dumplings are plump and cooked through.
- Sprinkle with parsley.
- Serve immediately.
APPLE POMEGRANATE SALAD
1 bunch romaine lettuce, torn and washed
3 green onions, sliced
1/2 cup pomegranate seeds
2 Granny smith apples, peeled, cored and chopped
1 tablespoon lemon juice
1/2 cup candied walnuts (recipe below)
1/2 cup shredded cheese, Parmesan or cheddar
1/3 bacon, diced
vinaigrette dressing (recipe below)
- In large skillet cook bacon until browned and crispy. Drain on paper toweling and cool.
- Toss apple pieces with lemon juice.
- In a large bowl toss together the lettuce, green onions, apples and pomegranate seeds.
- Top with bacon pieces, cheese, walnuts and toss again.
- Drizzle with vinaigrette, toss again and serve immediately.
3/4 cup olive oil
1/3 cup golden balsamic or apple cider vinegar
2 tablespoons Sipping Vinegar – Ginger Honey
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon celery seed
1 teaspoon tarragon
1/2 teaspoon paprika
1/2 teaspoon celery flakes
1 tablespoon Ponzu
- Whisk everything together.
- Chill for several hours before serving.
1 1/2 tablespoons butter
1 pound chopped walnuts
1 egg white, beaten
1 tablespoon cold water
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
- Preheat oven to 225°.
- Place butter on 15×10 jelly roll pan and place in oven to melt.
- Whisk together the egg white and water.
- Toss nuts with egg mixture until well coated.
- Sift together the sugar, cinnamon and salt.
- Toss nuts in dry mixture until well coated.
- Spread in a single layer on jelly roll pan.
- Bake 1 hour and 15 minutes, stirring to mix EVERY 15 minutes.
- Cool completely.
NOTE: Nuts will be sticky and gooey if not turned regularly.
CHEESY MUSHROOM CHICKEN
2 PLUMP skinless, boneless chicken breasts
1/2 pound cremini mushrooms, sliced very thin
1 shallot, finely chopped
2 ounces sherry wine
1/4 cup heavy cream
2 teaspoon Better than Chicken Bouillon
1 teaspoon Dijon mustard
2 tablespoons butter
1 tablespoon Avocado oil
2 slices Havarti Cheese
Salt and pepper, to taste
- Preheat oven to 350°.
- Heat butter and avocado oil in a large skillet.
- Season both sides of the chicken.
- Brown chicken on both sides just until golden.
- Transfer chicken to a small baking dish and place in oven to finish cooking, about 15 minutes.
- Add mushrooms to skillet and saute’ until lightly browned, about 2 minutes.
- Add shallots, and cook 2 minutes more.
- Whisk together the sherry wine, chicken bouillon, mustard and cream.
- Gradually stir into mushroom mixture and bring to a SLOW BOIL.
- Season to taste with salt and pepper.
- Just before bringing the chicken from the oven add the cheese and allow to melt.
- Serve immediately.
This is a delectable Caramelized French Onion Chicken that is juicy, a one pan meal and makes super saucy caramelized onion gravy. Oh and did I mention cheesy? 3 kinds of cheese that also make it ooey and gooey!
CARAMELIZED FRENCH ONION CHICKEN adapted from Creme de la Crumb Serves 4
2 medium Vidalia onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon avocado oil
Fresh ground Himalayan sea salt and pepper, to taste
1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano**
2 tablespoons Wondra flour
2 slices Provolone cheese, halved
2 slices Muenster cheese, halved
1/2-3/4 cup shredded Parmesan cheese
Fresh flat leaf parsley and cracked black pepper for garnish (optional)
- Preheat oven to bake at 400°.
- In a large oven-safe skillet over medium-high heat, melt butter.
- Add onions and 3 tablespoons beef broth sautéing onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender.
- Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with the fresh ground Himalayan sea salt, fresh ground black pepper (to taste) and Italian herbs.
- Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side until browned on both sides (chicken may not be fully cooked through yet, that is okay). DO NOT clean out the pan between the onions and chicken.
- Transfer chicken to a plate cover and keep warm.
- Return the onions to the pan.
- Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
- Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
- Season with salt and pepper to taste.
- Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one half slice of provolone each, then one half slice of Muenster, then ¼ of the parmesan cheese.
- Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve immediately.
NOTE: Sometimes I add 2-3 cloves of garlic, minced
Normally when I cook, it is 100% from scratch. Every now and then I do improvise though to make hubby happy. He’d prefer hot dogs and mac and cheese regularly, but will settle for this improvised meatloaf. This recipe holds together so well that it also makes one of his favorite sandwiches which is why I think he really likes it. I don’t know the originally ingredient list, but I’d bet money the recipe was originated by the Lipton Soup people. I’ve updated it for some additional flavor.
MAMA’S RETRO MEATLOAF
1 pound ground sirloin
1 pound ground pork
1 envelope Lipton Onion Soup Mix
1/2 cups Panko crumbs
1/3 cup Jalapeno ketchup
2 LARGE eggs, beaten
1 1/2 cups+ shredded cheddar cheese
1/4 cup regular ketchup
- Preheat oven to 375°.
- Combine the sirloin, pork, soup mix, Jalapeño ketchup, eggs and panic crumbs until well blended. Be sure and sprinkle he soup mix all over so it does not get clumped in one area.
- Place half the meat mixture in the bottom of a 9×5 loaf pan.
- Layer cheese evenly on top of meat mixture.
- Top with remaining meat mixture.
- Spread regular ketchup on top of meat loaf.
- Bake 45 minutes.
- Let rest 10 minutes.
- Slice and serve.
ROASTED PEPPER CORN CUPS serves 2
1 tablespoon butter
2 large ears of corn
2 tablespoons sugar
1 shallot, finely diced
1 Serrano pepper, remove veins and seeds, finely diced
Juice of 1 lime
1 teaspoon Worcestershire sauce (I used whiskey flavored)
1 teaspoon liquid smoke (I used mesquite)
1 teaspoon Frank’s original hot sauce
Sea salt and freshly ground pepper
1/3 – 1/2 cup Jack cheese
- Bring a pot of unsalted water to a boil.
- Add the sugar and ears of corn. **
- Boil for 4-5 minutes, then cool completely.
- Cut corn of the cob.
- In a skillet, melt butter over medium-high heat.
- Add shallots and chilies to butter, stirring until starting to caramelize and brown.
- Add corn cooking until corn starts to brown.
- Add salt, pepper, Worcestershire sauce, hot sauce, liquid smoke and lime juice stirring to coat.
- Cook 4-5 minutes, stirring frequently, until liquid is absorbed.
- Sprinkle a little cheese in each bowl, top with corn mixture and garnish with a little more cheese.
**NOTE: DO NOT ADD SALT TO THE WATER. Salt will harden the corn. The sugar will actually soften the corn and add a touch of flavor.
These are so SIMPLE and relatively healthy too.
PB BANANA BITES makes 12 – 16 pieces
2 bananas, sliced 1/4 to 1/2 inch thick (size is based on your desire)
1/4 cup peanut butter
4-6 squares Candiquick
- Place a dollop of peanut butter on half the banana slices.
- Top with the other half of the banana slices.
- Microwave candiquick at 30 second intervals until melted.
- Using a fork to support a stack dip it into the chocolate and place on a sheet of waxed paper to harden.
- While the chocolate is still wet, sprinkle with seas salt.
- Keep refrigerated.
FISHY CHICKEN STIR FRY
2 tablespoons coconut oil
1 pound skinless, boneless chicken, cut into 1 inch strips
1/4 cup Wondra flour
Fresh ground salt and pepper, to taste
2 large carrots, cleaned and sliced diagonally
2 large green onions, sliced thin
2 cups snap peas, cleaned and halved
1 cup baby spinach leaves
1 tablespoon Bragg’s Amino Acids
1 tablespoon Fish sauce
1 tablespoon white wine vinegar
Prepared rice, if desired
- Melt coconut oil in a large skillet over medium heat.
- Toss chicken strips in flour, slat and pepper.
- Brown chicken pieces on both sides until golden, remove with a slotted spoon.
- Add carrots and cook stirring 4-5 minutes until they begin to soften.
- Add onions and snap peas.
- Add Bragg’s liquid aminos, fish sauce and white wine vinegar and cook several minutes until everything is well coated and thickens.
NOTE: We love this meal, but there is a key to making it without family members turning up their noses before it’s even served. The key is to pre-mix the liquid aminos, fish sauce and white wine vinegar so the fish sauce fragrance isn’t as potent as it is added to the warm pan.
1/3 pound ground pork
1/3 pound ground chuck
1/3 pound bacon, diced
3-4 cups tater tots
4 ounce can green chiles
1/4 + 1/4 cup salsa
1 tablespoon taco seasoning
4 green onions, 2 sliced, 2 minced
1 serrano chile, seeded, de-veined and finely chopped
1/2 cup chopped tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream
- In a large skillet fry bacon until browned and crumbly. Remove bacon with slotted spoon and drain on paper towels.
- Bake tater tots until completely crisp while you are making the meat.
- Add pork and beef to bacon grease and brown until cooked through and crumbly.
- Pour off excess grease from meats.
- Add green chiles, 1/4 cup salsa, half of the green onions and taco seasoning, stirring to combine well and cooking for several minutes to blend flavors.
- Drain meat well of excess grease.
- Sprinkle meat over prepared tater tots.
- Top evenly with grated cheese.
- Bake 5 minutes until cheese is melted.
- Top with tomatoes, remaining green onions, serrano chiles, salsa and sour cream.
I found this recipe on FaceBook, but I have no idea who Bill is. I can tell you two things; it will replace ALL other chili recipes and I will be making his chili for the rest of my life… with a minor exception – I HATE kidney beans and a true chili for us Texans has no beans so this works for me. Other than that it was minor changes like using a chili grind size of ground beef.
BILL’S BEST CHILI adapted from Cupcakes and Kale Chips
2 pounds chili ground beef
1 pound stew beef, cut into about one inch chunks
1/3 pound bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon dried mustard (optional)
1/2 tablespoon crushed red pepper
1 1/2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
4.5 ounce can chopped green chilies
28 ounces peeled Plum Tomatoes
12 ounces tomato paste
three (16 oz) cans kidney beans (optional)
2 cups beef broth
2 cups water
GARNISHES: Shredded cheese, sour cream, onions, etc…
- Heat a large pot over medium heat.
- Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender.
- Drain any collected grease and liquid.
- Add the garlic and cook for another minute or two.
- Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
- Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.
- Serve with desired toppings.