BALSAMIC PINEAPPLE CHICKEN with ROASTED POTATOES & BRUSSELS SPROUTS

It’s all about the sauce! Sauce is the BEST way to add extra flavor to ANY dish! I use pineapple jam, but have also used apricot pineapple, tart cherry, peach and even fig. When you add your favorite jam to a QUALITY balsamic vinegar and FRESH herbs the flavors mingle with the pan drippings and caramelized onions so that the flavors explode into the PERFECT sauce.

BALSAMIC PINEAPPLE CHICKEN with ROASTED POTATOES & BRUSSELS SPROUTS

12 ounces Yukon gold potatoes, diced into 1/2 inch pieces
1 Red Onion, halved – one half sliced thin, the other half diced
2 tablespoons FRESH thyme leaves
1 LARGE Lemon, juiced
2 boneless, skinless chicken steaks
4 tablespoons WONDRA flour
2 tablespoons QUALITY Balsamic Vinegar
3 tablespoons Pineapple jam
1/3-1/2 cup homemade chicken stock
2 cups halved and trimmed small BRUSSELS SPROUTS
1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 450°.
  • Toss potato pieces and Brussels sprouts
  • Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of oil, salt, and pepper.
  • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
  • Pat chicken dry with paper towels.
  • Generously season all over with FRESH ground salt and pepper.
  • Dredge in WONDRA and and shake off excess.
  • Melt 1 tablespoon of oil and 1 tablespoon of butter in skillet over medium high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Transfer to a cutting board and set aside to rest.
  • Add the remaining oil to the pan oil in pan.
  • Add the onion slices and thyme leaves, cooking 2-3 minutes until softened.
  • Whisk vinegar, lemon juice and jam together.
  • Add jam mixture to pan and simmer 2-3 minutes until syrupy.
  • Stir in stock and simmer 2-3 minutes until thick and glossy.
  • Remove pan from heat and stir in remaining butter until melted.
  • Season to taste with salt and pepper.
  • Thinly slice chicken crosswise if you’d like.
  • Divide chicken, potatoes, and green beans between plates.
  • Drizzle to your heart’s content over the chicken and or potatoes and Brussels sprouts. ENJOY every bite.
  • Serve with lemon wedges on the side if desired.

BAYOU BLEND CASSEROLE – previously known as BLEND IN THE BAYOU and once known as SEAFOOD CASSEROLE EXTRAODINAIRE

I’m trying to clean up some old recipe posts. This was originally posted on March 24, 2010 and again on November 4, 2010. I then posted it for the Magazine Monday meme on March 24, 2011. I’m now changing it to a current date so I can update it. It was originally done tutorial style, but I was never happy with the pictures so am updating it a bit.

Magazine Mondays was hosted by Ivonne over at Cream Puffs in Venice.  She HAD a great blog with some great recipes, but has since deleted it I guess. I really intended to stick with this recipe as it was originally written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what they intended.

So here is their recipe as written:

BLEND IN THE BAYOU
8 ounces cream cheese
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and de-veined
2 – 6 ounce cans crab meat, drained and flaked
1 can cream of mushroom soup
3/4 cup cooked rice, prepared
4 1/2 ounce jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers
  • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
  • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Combine crackers crumbs and cheese. Sprinkle over top.
  • Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE inspired by Taste of Home’s Blend in the Bayou
8 ounces cream cheese, softened
3 tablespoons butter, divided
1 large bunch green onions, chopped

4 large mushrooms, chopped2 cloves garlic, minced
1 green or red pepper, cleaned of ribs and seeds, diced

1 – 8 ounce package crab meat, chopped & flaked
2 – 6 ounce cans white albacore tuna, drained and flaked
1 can cream of celery soup
3/4 cup cooked rice, prepared
1 teaspoon sea salt
1 + teaspoon hot pepper sauce
1/2 teaspoon red chili pepper flakes
3/4 cup shredded cheddar/jack cheese
1/2 sleeve crushed butter-flavored crackers (I used Keebler herb and butter)
  • Preheat oven to 350°.
  • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
  • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Sprinkle crackers over top.
  • Bake, uncovered 25 minutes or until bubbly.
  • Sprinkle with remaining cheese and bake 5 minutes more.

END OF WEEK CHICKEN

Recently Sandra over at Diary of a Stay at Home Mom mentioned she was cooking her Dad’s Favorite Chicken, a recipe handed down from her grandmother, great grandmother for dinner one night. You can find her recipe here. As I was reading her recipe I realized that everyone’s grandmother must have a similar recipe. My Gram’s recipe was used primarily at the end of the week to use up things from the veggie bin and such and she used dried herbs. I’ve freshened it up over the years with FRESH. Sandra’s recipe is made with Portuguese fries, but mine is made with either mashed potatoes, pasta or crusty fried potatoes.

END OF WEEK CHICKEN

2 LARGE skinless, boneless chicken breasts, cut into small bite size chunks
1/3 cup WONDRA flour , seasoned to taste

1 LARGE bunch green onions, THINLY sliced
1 cup grape tomatoes, halved
2 LARGE carrots, halved and sliced in half moons
1 tablespoon FRESH thyme leaves
1/4 cup chopped FRESH Italian leaf Parsley

1/2 teaspoon smokey paprika
FRESH ground sea salt and tri-color pepper, to taste
2 cloves garlic, minced
1/2 cup homemade bone broth
1 tablespoon
avocado oil
1 tablespoon butter

  • Melt avocado oil and butter in saute pan.
  • Add carrots and saute 2-3 minutes.
  • Add onions and tomatoes, cooking 2-3 minutes more until onion is translucent. 
  • Add seasoned WONDRA flour to a paper bag or large ziploc bag. Add chicken pieces shaking to coat. Shake off any excess flour.
  • Arrange veggies around the edges and add in chicken pieces, thyme, paprika, minced garlic, salt and pepper, searing chicken pieces for a few minutes. The dredged chicken pieces will help with your gravy as they cook.
  • Add in bone broth, reduce heat to medium low and simmer for 15 to 20 minutes, or until chicken is cooked through. Check frequently to make sure you still have cooking liquid – add broth as necessary to keep everything moist and have a good amount of gravy.
  • Serve over mashed potatoes, rice, noodles or fried potatoes.

ITALIAN BOLOGNESE STUFFED PEPPERS

ITALIAN BOLOGNESE STUFFED PEPPERS
2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Halve peppers tip to root. Clean out seeds and ribs.
  • Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
  • Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
  • Stuff pepper halves with meat mixture.
  • Layer remaining meat mixture into the baking dish.
  • Arrange peppers on top of meat mixture in baking dish.
  • Top each pepper with mozzarella cheese.
  • Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
  • Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.

BRAISED LAMB SHANKS

BRAISED LAMB SHANKS inspired by and adapted from Darryl’s Corner Bar in Boston
Easy to prepare with a strong molasses flavor yet superbly sophisticated and unforgettably delicious, while the braising of the lamb shanks mellows out the complex flavors and will win you many praises at the dinner table!

4-6 large lamb shanks or shoulder
1 tablespoon avocado oil
1 tablespoon unsalted butter

1 large yellow onion, halved and thinly sliced
2 shallots, THINLY sliced
2 large carrots, FINELY diced
6 cloves garlic, minced
¾ cup dry red wine
1 cup HOMEMADE or QUALITY beef broth

2 cups HOMEMADE or QUALITY chicken broth plus more as needed to keep lamb shanks immersed
1 LARGE sprig FRESH rosemary
6 sprigs FRESH thyme
3 FRESH bay leaves
1 tablespoon ground Porcini mushrooms** (OPTIONAL)
8 ounce can plain tomato sauce
1/3 cup QUALITY balsamic vinegar
1/2 cup molasses
2 tablespoons QUALITY tomato paste
1 packed heaping tablespoon brown sugar
FRESH ground sea salt and trim-color pepper
2 tablespoons unsalted butter
zest of one LARGE orange, plus juice
1/4 cup chopped FRESH parsley
2 cloves garlic, FINELY minced

  • Tie the rosemary sprigs, thyme sprigs and bay leaves together with some twine OR place in a cheesecloth bag. The cheesecloth bag is my favorite way to make it easy to fish out at the end.
  • Preheat the oven to 325°.
  • Season lamb shanks with FRESH ground sea salt and tri-color pepper.
  • Heat the oil in a cast iron Dutch oven or heavy oven-proof pot. I like to use my enameled cast iron crock pot
  • Generously brown the lamb shanks on all sides and transfer to a plate. 
  • Remove all but 2 tablespoons of the oil.
  • Saute the onions, shallots, carrots, celery and garlic until softened, 6-8 minutes.
  • Stir in the ground Porcini mushrooms if using.
  • Add the red wine and orange juice, bring to a boil, and de-glaze pan, scraping up any browned bits on the bottom. Boil for 2 minutes.
  • Add the remaining ingredients except for the butter and stir to combine. Bring it to a boil.
  • Return meat to pan.
  • Cover with the lid and place the hot pot on the lowest rack in the preheated oven.
  • Bake for 2 ½ to 3 hours or until the meat is very tender, turning the lamb shanks over halfway through. 
  • Remove the cover during the last 30 minutes of cooking until the lamb shanks are nicely browned on top. 
  • Remove the herbs and bay leaves.
  • Skim from surface of cooking liquid.
  • Bring braising liquid to a simmer and cook until reduced by half, about 10 minutes.
  • Return lamb to pan; cook for 2 minutes.


  • Transfer the lamb shanks to a plate tented with foil and place in the warm oven with the oven door open. 
  • Place the pot on the stove top.  If needed use a slotted spoon to remove any herb sprigs/leaves.
  • Bring the sauce to a boil and stir in 2 tablespoons of butter. 
  • Simmer until thickened. 
  • Season to taste.
  • Serve over mashed potatoes with some gravy spooned over top.



NOTE:

  • **STRONGLY recommended for the BEST flavor (use a spice/coffee grinder, blender, or pound to grind them in a ziplock bag)
  • Alternatively, to speed up the thickening time, you can dissolve 2-3 tablespoons of cornstarch in 1/4 cup of water and then stir the slurry into the gravy.  Bring it to a simmer and stir for a couple of minutes until thickened.



BACON CHEESEBURGER MEATBALLS

BACON CHEESEBURGER MEATBALLS serves 4

1 pound QUALITY Ground Beef
9 ounces QUALITY bacon extra crispy, rough chopped
1½ cup cheddar cheese shredded
⅓ cup QUALITY ketchup
½ cup panko bread crumbs
1 LARGE egg
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine all ingredients together in a mixing bowl.
  • Form into tablespoon size balls and place an inch apart on parchment lined baking sheet.
  • Bake for 15-20 minutes.
  • Serve with Special Sauce or your favorite burger condiment.

SPECIAL SAUCE
1 cup Dukes mayonnaise
⅓ cup QUALITY ketchup
¼ cup dill pickles, minced

  • Combine all ingredients together in mixing bowl.
  • Transfer to a resealable container and refrigerate until ready to use.

INDIVIDUAL STUFFED MEATBALL PIES

INDIVIDUAL STUFFED MEATBALL PIES serves 4 adapted from TASTY
1/2 pound pizza dough, divided
1 tablespoon avocado oil
3 cloves garlic, minced, divided
FRESH ground sea salt and trim-colored pepper
1 1/2 cups tomato puree
1/2 tablespoon FRESH chopped basil
1/2 tablespoon FRESH chopped oregano
6 ounces tomato paste
1/2 pound mozzarella slices
1 pound SMALL meatballs
1 cup caramelized onions
1 cup bell peppers (red, green and yellow), chopped and sauteed
Parmesan, to serve

  • Preheat oven to 450°.
  • Cut pizza dough in half and roll out 4 medium discs of dough.
  • Spray the inside of 4 small springform pans with cooking spray and lay in one of the dough discs.
  • Press the dough into the corners.
  • Lightly rub the dough with avocado oil, some of the minced garlic, salt and pepper on the dough and brush to cover the surface.
  • Air the bottom of the dough with a fork.
  • Bake until the dough is cooked and lightly golden brown, 10-15 minutes.
  • Mix together the tomato puree, basil, the remainder of minced garlic, oregano and tomato paste in a bowl.
  • Season to taste with salt and pepper.
  • Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  • Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  • Add a layer of caramelized onions, and more sliced mozzarella.
  • Add the peppers on top of the mozzarella.
  • Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  • Brush with more of the oil, FINELY minced garlic, and kosher salt.
  • Bake for 40 minutes or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  • Plate the pies, serve with extra marinara sauce and grated Parmesan.
  • Enjoy!

CIDER GLAZED ANCHO CHILI RUBBED BABY BACK RIBS

SLOW BAKED is the key to this flavorful, tender, falling off the bone recipe.

CIDER GLAZED ANCHO CHILI RUBBED BABY BACK RIBS

Prep Time: 15 minutes         Cook Time: 3 hours 26 minutes

RIBS
2-3 pounds baby back ribs, patted dry
FRESH ground sea salt and black pepper, to taste

  • Preheat the oven to 275°.
  • Line large baking sheet with 2 layers of heavy duty foil. I line it in both directions.
  • Remove the fat membrane from the ribs.

RUB
1 tablespoon ancho chile powder
1 tablespoon brown sugar
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon mustard powder, optional we eliminate this since I’m deathly allergic
½ teaspoon onion powder

  • Combine all the rub ingredients in a bowl. Set aside 2 teaspoons.
  • Season the ribs all over generously with salt and pepper, then rub with the remaining spice rub.

  • Place the ribs on the baking sheet.
  • Cover with foil and bake until cooked through and JUST until the meat starts to fall from the bones, 2 ½ to 3 hours.

GLAZE
1 cup apple cider
2 tablespoons brown sugar
2 tablespoons maple syrup
2 teaspoons apple cider vinegar


  • Whisk together the cider, sugar, maple syrup, vinegar, reserved spice rub and ¼ teaspoon fine sea salt.
  • Bring to a boil over medium-high heat.
  • Cook 15-20 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened and reduced by half.
  • Pour into a bowl.

  • Remove the ribs from the oven and carefully uncover.
  • Carefully brush the ribs all over with the glaze.
  • You can do this next step one of two ways. A) Broil, turning once or twice with tongs, until the sauce begins to caramelize, 2 to 3 minutes (watch carefully to prevent burning). OR B) return the rack uncovered to the oven for another 20-30 minutes. This second method is actually our favorite way.
  • Let rest for 5 minutes.
  • Cut in-between the bones, brush the meat with some of the glaze that fell onto the sheet pan, and serve.


LEFTOVER PRIME RIB BEEF STROGANOFF

At the price of meat these days I am trying to use every single little piece and let nothing go to waste! So far our Christmas dinner Prime Rib has also become Prime Rib quesadillas, prime rib barley soup, prime rib beef stroganoff, Prime Rib dip sandwiches and prime rib hash. And the Christmas eve turkey breast also became hot turkey sandwiches, cold turkey sandwiches and turkey tetrazinni.

LEFTOVER PRIME RIB BEEF STROGANOFF serves 4
Prep 5 minutes Cooking 15 minutes Total Time 20 minutes

1 tablespoon avocado oil
1 SMALL shallot, minced
1 small clove garlic, minced
1 tablespoon butter
1 tablespoon WONDRA flour
½ teaspoon FRESH chopped tarragon
½ teaspoon dried ground sage
½ teaspoon FRESH chopped thyme
FRESH ground salt & pepper to taste
1/2 cup Beech Mushrooms stemmed, sliced small
3/4 cups beef broth
1 tablespoon QUALITY Worcestershire sauce
½ tablespoon Dijon Mustard (OPTIONAL)
1/2 cup leftover prime rib roast, sliced into 2 inch strips
1/8 cup sour cream
4 ounces egg noodles, prepared per package
1 tablespoon FRESH chopped parsley or chives (OPTIONAL)

  • Heat the over medium high heat deep skillet.
  • Add minced shallot and garlic and cooking for 1 minute to start sweating the shallot.
  • Add butter and melt with the shallot and garlic.

  • Sprinkle flour over the shallot and garlic until all of the flour is absorbed.
  • Add seasoning tarragon, ground sage, thyme mushrooms and salt & pepper to taste stirring to combine.
  • Add the beef broth, Worcestershire sauce and Dijon mustard if using, blending the flavors.
Reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.

  • Once gravy has simmered and reduced, slightly thickening, add the sliced prime rib pieces, stirring to coat.
  • Cook an additional 2-3 minutes to heat the meat through completely.
  • Remove from heat and fold in sour cream.
  • Serve immediately over cooked pasta, rice, or potatoes.
  • Top with chopped parsley or chives for garnish.

BEEF (PRIME RIB) BARLEY SOUP

Snowy and cold this winter? It is here! Warm up with a hearty bowl of this beef barley soup using your leftover Christmas prime rib. These tender bits of prime rib with the hearty barley, pair perfectly with a traditional mirepoix of vegetables for one SUPER delicious bowl of soup. If you don’t have any left over prime rib, it’s just as good substituting steak tips, stew meat or even browned ground beef!

I made up this recipe when I got my Christmas wish and we got snow for Christmas (and then some). I was originally going to try and do some after Christmas shopping, but decided to make soup instead. We did splurge on our traditional prime rib for Christmas day and the butcher did cut it much smaller for me and yet we still had leftovers! And even more leftovers. So at the price of beef this year I am determined to find multiple ways to use every piece with no waste.

The butcher always cuts the bones off for me and then ties them back on so I save the bones for soup later in the spring, but this year I’m even adding the fat pieces to the bone bag to be boiled down for some tasty broth 😀

BEEF (PRIME RIB) BARLEY SOUP

Prep Time 15-20 minutes    Cook Time 1 hour    Total Time 1 hour 20 minutes

1/2 stick salted butter
1 cup diced celery
2 cups diced carrots
1 cup diced red onion or shallot
1 LARGE clove garlic, minced
4-6 cups homemade beef broth (depending on your desired thickness)
4 cups SMALL chopped prime rib
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper, to taste
1 cup barley

  • Melt butter in a large Dutch oven over medium heat.
  • Add the celery, carrots, and onion, cooking 5-6 minutes, until softened and starting to brown.
  • Add in garlic and stir for 30 seconds until fragrant.
  • Add in beef broth, prime rib, Worcestershire sauce, liquid aminos and barley.
  • Simmer 45 minutes or so over medium heat until the barley is tender.
  • Adjust seasoning to taste.
  • Serve with some nice sourdough or crusty bread.

Turkey Tetrazzini ~ Memories past

This recipe was originally posted in January of 2010. BUT, it needed a MAJOR picture overhaul!! I’ve also made a few updates over the years to make the recipe more “scratch made”.
When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year.

Back then I prepared the recipes exactly as they were written and they were okay, but the Tetrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETRAZZINI
2 tablespoons butter
1 LARGE bunch green onions OR 1 LARGE shallot, chopped
1 stalk celery, chopped small
8 ounces spaghetti or linguine, broken in half and cooked al dente
FRESH ground sea salt and pepper to taste
2 cups shredded turkey pieces**
1 can cream of celery soup (see soup substitutes)
1 cup WHOLE milk
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese

  • Preheat oven to 350°.
  • Melt butter in a skillet.
  • Saute onions and celery just until tender.
  • Add soup and milk, stirring to blend. Cook just until thick.
  • Add cheddar cheese.
  • Add salt and pepper.
  • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
  • Pour soup mixture over top.
  • Top with Monterey Jack cheese.
  • Bake 25-30 minutes.

NOTE: ** ham and rotisserie chicken work well too

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soups tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 cup milk and 1/2 cup chicken broth as the liquid. Add 1/4 teaspoon poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 cup chopped celery and 1 tablespoon finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 cup finely chopped mushrooms and 1 tablespoon finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 cup shredded sharp cheddar cheese and 1/4 teaspoon dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

COMPANY CHICKEN

This recipe was originally made with chicken thighs, but breasts always make for a fancier dish, especially when you call it Company Chicken! You’ll notice that I don’t list sea salt in the list of ingredients. That’s because the liquid aminos will add more than enough salt.

COMPANY CHICKEN
4 boneless, skinless chicken breasts
FRESH ground black pepper, to taste
1/3 cup WONDRA flour
2 tablespoons avocado oil
1 LARGE Vidalia onion, sliced thin
1/8 cup Bragg’s liquid aminos
1/3 cup Smuckers apricot jam, PUREED to remove chunks
1 LARGE clove garlic, FINELY minced
1-2 pinches crushed red pepper flakes
1/4 cup FRESH orange juice

  • Preheat oven to 350°.
  • Season chicken breasts generously with FRESH ground black pepper.
  • Dredge the seasoned breasts in the flour and set aside.
  • In a cast iron skillet heat avocado oil over medium heat.
  • Sear the chicken 2-3 minutes per side and then set aside.
  • Add onions to pan until they are caramelized.
  • Nestle the chicken into the top of the onions.
  • Whisk together the liquid aminos, apricot jam, orange juice, garlic and red pepper flakes.
  • Pour the sauce over the chicken and onions.
  • Bake uncovered 30-35 minutes. The sauce will thicken and get sticky. But, if it gets too brown too fast cover with a piece of foil.