CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE

CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE
4 boneless, skinless chicken breasts
1/3 cup Wondra flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons avocado oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

  • In a shallow bowl sift together the flour, salt and pepper.
  • Coat chicken with flour mixture and pat firm caking the flour into all the crevices.
  • In a large skillet heat together the butter and avocado oil.
  • Saute’ the onion rings until browned and beginning to caramelize.
  • Add the chicken and cook until brown on both sides and cooked through.
  • Remove the chicken and onions and set aside.
  • Add the wine and cook for 2 minutes until heated through.
  • Add the parsley and whipping cream, cooking over low heat until sauce thickens.
  • Serve over chicken and mashed potatoes.
  • Top with the onions.

CHICKEN CHILE VERDE

CHICKEN CHILE VERDE

2 pounds skinless, boneless chicken, breasts and/or thighs
1 batch Fire Roasted Salsa Verde
1 large tomato chopped
1/3 cup chopped cilantro
3/4 cup sour cream, divided
3/4-1 cup shredded Monterey Jack cheese

  • Spray casserole dish with NON-STICK cooking spray
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chicken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350°.

Fire Roasted Salsa Verde
My Source for awesome homemade verde sauce is Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at NIBBLE ME THIS.  He adapted this from Steven Raichlen’s Planet Barbecue!

1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste

  • Get your grill cooking at about 450f.
  • Place the peppers and tomatillos on and sear them until all sides are blackened.
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes.
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat.
  • Skin, seed, and dice the peppers.
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor.
  • Quarter the grilled onions.
  • Place them all in a food processor and pulse them until you get a salsa like texture.
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring.
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together.
  • Season with salt and pepper to your taste.

WARM BACON VINAIGRETTE for SPINACH SALAD

WARM BACON VINAIGRETTE
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

  • Cook bacon until crisp. Leave drippings in pan and allow to cool.
  • Drain on paper towels and crumble when cool.  Set aside.
  • In a medium bowl lightly beat the egg.
  • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
  • Mix until well blended.
  • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
  • When cool, add the crumbled bacon.
  • Enjoy!

CRAZY AUNT LOUISE’S BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise – loved that lady! We all remember the Corn Flake Wreaths she made us for Christmas, but she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for the next Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much.

BLUEBERRY LEMON SAUCE CAKE
CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

  • Preheat oven to 350˚.
  • Sift together the flour, baking powder and salt.
  • In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
  • Add egg and beat until light and fluffy.
  • Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
  • Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

  • Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
  • Add the butter and allow to melt.
  • Add the sugars and salt, stirring until dissolved.
  • Add lemon juice and rind.
  • Bring to a boil, lower heat and simmer until desired sauce consistency.

ZESTY BUTTERMILK RANCH DRESSING

Mason jar dressings are all the rage on the internet right now.  With being a scratch cook, I have made my own for years now.  The only similarity is the mason jar LOL.

ZESTY BUTTERMILK RANCH DRESSING

1 cup sour cream
⅓ cup Duke’s mayonnaise
2 tablespoons fresh dill, minced or 1 teaspoon dried
1 tablespoon fresh thyme, minced or 1 teaspoon dried
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons fresh parsley, minced or 2 teaspoons dried
Juice of 1 large lemon juice
Fresh ground Himalayan Salt, to taste
Fresh ground black pepper, to taste
¼ cup buttermilk

  • Add ALL the ingredients into a mason jar or shaker.
  • Screw the lid on tightly and shake vigorously.
  • The dressing will keep in the fridge for 2 weeks.
  • Pour over your favorite salad ingredients and enjoy!

    NOTE: If using dried herbs, make the dressing several hours before you need it so the flavors can absorb into the dressing.

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH
4 white fish (cod, snapper etc…) 6 ounce fillets
1 large bunch green onions, sliced
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 lemon, sliced about 1/8-1/4 inch thick
2 teaspoons sugar divided
2 tablespoons green chile verde sauce
fresh ground salt and pepper to taste

  • Melt coconut oil and butter in skillet over medium high heat.
  • Saute onions a few minutes until tender.
  • Add lemons around the edge of the pan.
  • Sprinkle lemons with 1 teaspoon of the sugar.
  • Generously salt and pepper the fish fillets and place in the center of the pan.
  • Cook 3-4 minutes (depending on thickness) until opaque and then turn.
  • Turn the lemons and sprinkle with remaining sugar.
  • Add chile verde sauce over the lemons.
  • Add lid to the pan and cook another 3-4 minutes.

STICKY GLAZED PORK CHOPS

WHY IT WORKS: LET’S SEE, it’s sticky, it’s sweet, it’s savory, it’s glazed, it’s juicy and IT’S YUMMY! Oh AND the glaze works on pork, chicken, beef and veggies too! It’s also quick and easy, but looks like it was super involved.

STICKY GLAZED ANYTHING
Protein of choice for 2 or veggie combo (I used broccoli and carrots with pork chops)
1 teaspoon sesame oil
1 large green onion, sliced thin on an angle
4 tablespoons sweet chili sauce
1 tablespoon Bragg’s amino acids
2 tablespoons honey
2 tablespoons avocado oil
salt and pepper to taste
sesame seeds

  • Heat avocado oil over medium high heat in cast iron skillet.
  • Season your protein. If using vegetables, season and saute’ just until beginning to soften.
  • Generously season your protein of choice.
  • Sear your choice of meat 3-4 minutes per side, set aside and keep warm.
  • Add sweet chili sauce, Bragg’s amino acids, honey and 1 tablespoon of water to pan, whisking combine.
  • Bring to a SLOW boil and then immediately reduce to a simmer.
  • Add protein or veggies back in and coat well with sauce.
  • Turn frequently and cook until glazed well and sauce has thickened.
  • Top with green onions and sesame seeds.

 

PAN SEARED COD with SOUR CREAM SAUCE

WHY IT WORKS: The crushed red pepper in the crust gives you a bit of a bite while the sour cream sauce tempers it smoothly.

PAN SEARED COD with SOUR CREAM SAUCE
1 cod fillet per person
1 lemon, juiced
1/2 small shallot, finely minced
1/4 teaspoon crushed red pepper flakes
2-4 tablespoons rice flour
salt and pepper, to taste
2 tablespoons sour cream
2 tablespoons Avocado oil

  • Whisk together the sour cream, shallots and salt and pepper to taste. Add lemon juice as desired.
  • Heat oil over medium high heat.
  • Add flour, salt and pepper to a plate.
  • Pat dry the cod fillets.
  • Dredge cod fillets in flour and add to sizzling oil.
  • Cook 4 minutes on the first side and then flip for another 2 minutes until lightly browned and cooked through.
  • Serve over rice or with potatoes.

 

Save

Save

Save

Save

CRAB AND CORN CAKES WITH LIME SOUR CREAM

WHY IT WORKS: Classic crab cakes, but with a TEX-MEX flair by adding the corn, hot sauce, red pepper and cilantro with the lime sour cream to the mix.

CRAB AND CORN CAKES WITH LIME OUR CREAM
1 pound crab meat, picked and cleaned
1 1/3 cups Panko bread crumbs
3/4 cup fresh corn kernels (about 2 cobs)**
2 large eggs PLUS 1 egg yolk
1/4 cup FRESH chopped cilantro
FRESH ground salt and pepper
1 large lime, juiced
1/2 teaspoon red pepper flakes
1 cup sour cream
1 tablespoon Frank’s Original hot sauce
Shredded lettuce
Shredded carrots

  • In a large mixing bowl combine the crab, Panko crumbs, red pepper flakes, salt and pepper.
  • Gently add the eggs.
  • With gloved hands mix and form 8 tight patties about 3/4 inch thick.
  • Place patties on plate – place in freezer for 5 minutes.
  • Toss together the lettuce, shredded carrots and cilantro. Divide between plates.
  • In a small mixing bowl, juice the lime and fold in the cilantro and sour cream.
  • Add hot sauce, whisking until you have a pourable sauce.
  • Season to taste with salt and pepper.
  • Heat 2 tablespoons of the oil in a cast iron skillet over medium heat.
  • Add 4 crab cakes at a time, flipping once until both sides are golden brown.
  • Serve over shredded lettuce mixture with sauce and lime wedge.

NOTE: If you like, canned corn works, but I prefer the small white shoepeg corn. It is a much more tender corn.

Save

Save

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

This recipe originated from the Southern Living cookbook, Off the Eaten Path as Vanilla-Cognac-Brined Pork Tenderloin with Gingersnap Jus. It’s from the Krazy Kat Restaurant at The Inn at Montchanin Village in Delaware. I made just a few changes to work with what I had on hand and really liked them so will keep the changes for future meals.

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

1/2 cup cognac
1/4 cup sugar
3 tablespoons kosher salt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon vanilla extract
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons corriander seeds
1 1/2 teaspoons tri-color peppercorns
2 bay leaves
1 vanilla bean. split and scraped
3 cups water
1 1/2 pounds bone-in pork chops

  • Whisk together everything except the pork chops.
  • Place pork chops in a Tupperware marinader or ziplock bag in a bowl (in case it leaks).
  • Add brine mixture and close, marinading for 24 hours.  If using the Tupperware turn it over every few hours.
  • Begin gravy before grilling chops.
  • When ready to grill, drain pork chops of all marinade and pat dry.
  • Grill 3-5 minutes preside depending on thickness until 155˚.
  • Let meat rest under foil 10 minutes.

GINGERSNAP GRAVY

18 gingersnap cookies
1 1/2 teaspoons avocado oil
1 Shallot, diced
1/2 teaspoon caraway seeds
1/2 cup Marsala wine
2 tablespoons red wine vinegar
4 cups beef broth
2 tablespoons molasses

  • Pulse cookies in food processor until finely ground.
  • Heat oil in sauce pan over medium-high heat.
  • Saute’ shallot and caraway seeds until onion softens.
  • Add wine, vinegar and broth.
  • Reduce heat and simmer 20 minutes.
  • Slowly whisk in cookies and molasses until well blended and gravy thickens.

 

Save

MEMORIAL DAY STEAK MARINADE

Remember why we celebrate this weekend.
It is NOT for the Monday off, , it’s NOT national BBQ day, it’s NOT for sales and so forth.
It IS for the veterans who gave their ALL for you to live a better and free life.

Have a safe and happy memorial weekend, but remember to thank a VETERAN.

Do NOT forget Memorial Day is ACTUALLY May 30th, not the Monday you are off, so think about it and thank that veteran on the actual day also when their sacrifices are most prevalent in their minds.

 

Here at our house, Memorial Day is a somber occasion after all the years hubby spent in the military, but we DO BBQ too. This is my go to steak marinade or marinade for ANYTHING going on the grill.

STEAK MARINADE
1/3 cup BRAGG’S liquid aminos
1/2 cup avocado oil
Juice of 2 large lemons
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
1 teaspoon white pepper
1/2 tablespoons fresh dried basil
2 tablespoons dried parsley
1 tablespoon Frank’s Original red pepper sauce
1 clove black garlic

  • Combine everything in a small food processor or bullet, blending until well mixed.
  • Pour mixture over meat, turning to coat.
  • Marinade 8-24 hours.
  • Drain off marinade.
  • Grill and Enjoy!

Save

Save

CATALINA & RUSSIAN DRESSINGS

This time of year calls for salads at our house and hubby has been asking me to make some home made versions of two of his favorite dressings, Russian and Catalina. Hubby loves both of these recipes spiced up with a dab of Horseradish cream and/or smashed black garlic or minced garlic.

 

RUSSIAN DRESSING
3 tablespoons water
1/4 cup sugar or honey

  • In a small saucepan combine sugar (or honey) and water and simmer until thickens.
  • Cool syrup.

1 cup avocado oil
1/2 cup ketchup
2-3 tablespoons lemon juice (to taste)
1 teaspoon champagne vinegar
1 tablespoon Worcestshire sauce
1/2 teaspoon sweet Paprika
1/4 cup grated onion, shallot or you can substitute 1/2 tablespoon onion powder
1 1/2 teaspoons celery seeds
Salt and Pepper, to taste

  • Whisk together the avocado oil, ketchup, lemon juice, champagne vinegar and Worcestshire sauce.
  • Whisk in cooled syrup.
  • Add grated onion, celery seeds and paprika.
  • Season to taste.
  • Chill several hours before serving.

CATALINA DRESSING
1/2 cup ketchup
1/2 cup sugar or honey
1/2 cup red wine vinegar or apple cider vinegar
1/4 cup grated onion or shallot
1 teaspoon paprika
1/2 teaspoon Worcestshire sauce
1 cup avocado oil

  • In a small food processor, pulse together everything except the avocado oil until well blended.
  • With the food processor running gradually add the avocado oil.
  • Season to taste.
  • Chill several hours before serving.

 

Save