Author: QuiltLady

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN
1 1/2 pounds large THINLY sliced boneless and skinless chicken breasts
1 shallot, sliced thin
1 cup sliced mushrooms
6 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
5 ounce jar sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
3 tablespoons reserved sun dried tomato oil or olive oil, divided
5-6 button mushrooms, diced
1/2 cup white wine
1 1/2 cups heavy cream
1 1/2 – 2 cups spinach (optional)
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley to serve

  • Season chicken with salt, pepper, paprika and onion powder.
  • Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  • Sear the chicken for 2 minutes or so each side, or until golden and cooked through.
  • Transfer to a warm plate and set aside.
  • Add the remaining oil to the pan.
  • Add shallots and garlic, sautéing a minute or so until garlic is fragrant.
  • Add in the sun dried tomatoes and mushrooms if using sautéing 1-2 more minutes to release their flavors.
  • Add paprika and Italian seasoning, stirring to blend.
  • Reduce heat to a medium-low.
  • Add white wine and then the heavy cream, stirring to blend.
  • Bring to a gentle simmer, while stirring occasionally.
  • Season to taste with salt and pepper.
  • Add the Parmesan cheese. Allow sauce to simmer for a few minutes until cheese melts and blends into sauce.
  • Add in spinach leaves if using and allow to wilt in the sauce.
  • Add the chicken back into the pan; top with parsley and serve over pasta.

 

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 of 2018

I hope everyone had a wonderful Easter. Ours was quiet, just Easter service and brunch.  I do LOVE our pastor’s subtle sense of humor as he inserted an April Fool’s joke or two into the sermon while still making it reverent for the occasion.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE – a little gray and cloudy, but pleasant right now.  It is supposed to heat up to the 80’s this week with some thunderstorms later in the week.

ON THE BREAKFAST PLATE – cheerios, banana and green tea

FAVORITE PHOTO FROM THE CAMERA – Sandra recommended a series of cookbooks recently and I ordered 2 of them to see if I would like them.  They arrived on Saturday and I sat and read them cover to cover. I also bookmarked the recipes I want to try.

The tabs on the side are for the recipes I can make before our move with what I currently have in the pantry and freezer. I also ordered a new slow cooker cookbook today that will be here next week and will be perfect for cold winter in the Pacific North West.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… packing stuff everywhere, but really pretty clean
  • KITCHEN… pretty clean and empty too which makes it easier to keep clean 😀
  • YARD… nothing
  • BLOG… some more recipe updating, future post planning and even more holiday post planning

CURRENTLY READING & TV / DVR

  • READING – in between books at the moment

COMEDIES

  • Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife, Roseanne, Splitting Up Together

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies

  • NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdon of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS & REALITY

  • The Good Doctor, This Is Us, The Resident

SYFY

  • Z Nation, the Walking Dead, Flash, Supergirl, DC Legends, Once Upon a Time, The X-Files, Supernatural, The Mist

COOKING

  • Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America, Bobby & Damaris, Kid’s Baking Championship, Master Chef Jr., Master Chef, Celebrity Worst Cooks

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

CHEERIOS, SMALL BANANA & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

CHICKEN PARMESAN CASSEROLE

PROTEIN SHAKE

TUESDAY

PEACH YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

BUFFALO CHICKEN MEATLOAF

PROTEIN SHAKE

WEDNESDAY

CHEERIOS, SMALL BANANA & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

CHERRY YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

SLOW COOKER BEEF & BROCCOLI

PROTEIN SHAKE

FRIDAY

BERRY YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

BBQ PULLED PORK

PROTEIN SHAKE

SATURDAY

KITCHEN SINK FRITTATA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

C.O.R.N. clean out refrigerator night

CARAMEL APPLE HAND PIES

SUNDAY

EGGS and JAMBALAYA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

GENERAL TSO CHICKEN

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

BACON CHEESEBURGER HAMBURGER HELPER NOT! AUTHENTIC ITALIAN MEAT SAUCE BUFFALO CHICKEN MEATLOAF BANANA PINEAPPLE SOUR CREAM CAKE

SMOTHERED STEAK TIPS

ARTICHOKE MUSHROOM RAGU CHICKEN 

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

BBQ STEAK TIPS

Steak tips come from one of two areas of the cow, either the tenderloin (a more tender, expensive cut) or from the sirloin or round flap meat.

BBQ STEAK TIPS
2 tablespoons avocado oil
1 small container Greek yogurt
1 LARGE red onion, halved and sliced thin
Fresh ground salt and pepper
1 1/2 pounds steak tips
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons of your favorite BBQ sauce
2 tablespoons unsalted butter, cold and cubed

  • Stir steak tips with yogurt and let sit 45 minutes.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Cook onion with a sprinkle of salt covered until softened and slightly browned, about 5 minutes.
  • Using a slotted spoon remove onions from skillet.
  • Add additional tablespoon of oil.
  • Pat steak tips dry and then generously season them with salt and pepper.
  • Add steak to the pan and cook until browned all over to desired doneness (5-20 minutes).
  • Transfer steak to platter and tent with foil.
  • Add onion back to skillet along with the broth and BBQ sauce.
  • Simmer 5 -10 minutes over medium heat until sauce begins to thicken.
  • Season to taste.
  • Whisk in butter pieces.
  • Add steak tips into sauce, stirring to coat.
  • Ladle steak tips and sauce over prepared pasta.
  • Enjoy.

ARTICHOKE MUSHROOM RAGU CHICKEN

ARTICHOKE MUSHROOM RAGU CHICKEN serves 2
3 cups mushrooms of your choice (I like a mix of cremini and shiitake), quartered or thickly sliced
1 large leek, thinly sliced
1 small shallot, sliced thin
2 green onions, sliced thin
1+1 tablespoons avocado oil
2 boneless, skinless chicken breasts**
FRESH ground salt and pepper, to taste
1/2 cup dry white wine (Reisling)
1/2 cup chicken broth
1 tablespoon unsalted butter, melted
1 tablespoon WONDRA flour
1 teaspoon apple or apricot jelly
15 ounce jar marinated artichoke hearts, DRAINED WELL, and chopped
Torn FRESH tarragon

  • Heat avocado oil in large skillet over medium-high heat.
  • Add mushrooms and saute’ until beginning to caramelize.
  • Add leeks, shallots and green onions, stirring until soft.
  • Add artichoke hearts and stir to combine and heat through.
  • Transfer to a mixing bowl, cover and keep warm.
  • Wipe out skillet**.
  • Add remaining oil to skillet and sear chicken for 2-3 minutes (depending on thickness), flip and sear other side.
  • Remove chicken to plate.
  • Deglaze pan with wine, scraping up bits from bottom.
  • Add broth, return chicken to pan**, reduce to low.
  • Whisk together butter and flour for a roux.
  • Add jelly to roux.
  • Add roux to sauce and simmer 5-8 minutes.
  • Transfer chicken to cutting board. Cover and keep warm.
  • Add in mushroom mixture and stir to heat through.
  • Slice chicken and arrange over Buttermilk mashed potatoes.
  • Top with mushroom ragu.
  • Garnish with Tarrgon or Parsley.
  • Enjoy.

NOTE: Many times I use thinly sliced chicken pieces like medallions and when I do I use a second pan to cook those while making the final sauce to keep the timing together as they do not need additional cooking time.

BUFFALO CHICKEN MEATLOAF

I saw this on Damaris Phillip’s show, Southern at Heart and fell in love almost immediately! I made just a few alterations to fit with what I had on hand, but we love it and have had it several times, several ways since.

BUFFALO CHICKEN MEATLOAF

TOTAL TIME: 1 hr 25 min          COOK TIME: 1 hour          PREP TIME: 25 min

SAUCE
1/3 cup ketchup**
1 tablespoon hot sauce

  • Whisk together the ketchup and hot sauce in a small bowl and set aside.

MEATLOAF
3 tablespoons unsalted butter
1 cup diced celery (2-3 stalks) + leaves reserved for garnish
1 cup small diced onion or shallot
3 tablespoons Frank’s original hot sauce
1 1/2 pounds ground chicken
1 cup blue cheese crumbles (GORGONZOLA works well too as does sharp cheddar)
1 1/2 teaspoons kosher salt
2 teaspoons FRESH coarse ground black pepper
2 large eggs
1 1/2 cups Panko breadcrumbs
1/3 cup grated Parmesan

  • Preheat the oven to 350°.
  • Grease a 9 X 5 inch loaf pan with cooking spray and set aside.
  • Melt the butter in a medium skillet over medium-high heat and saute the celery and onion until softened, 3- 5 minutes.
  • Transfer the mixture, plus the drippings, to a large bowl.
  • Add the hot sauce to the bowl and stir to combine.
  • Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
  • Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked.
  • Spread half of the sauce over the top of the meatloaf.
  • Mix the Parmesan with the Panko and sprinkle the mixture on top of the sauce.
  • Bake until the center is set and the top is golden brown, 45 minutes to an hour.
  • Let rest 10-15 minutes before cutting to serve.
  • Garnish the meatloaf slices with remaining heated sauce and chopped celery leaves.

**NOTE: Use jalapeno ketchup if you want a bit more spice.

BACON CHEESEBURGER HAMBURGER HELPER NOT!!!!

For some reason hubby LOVES Hamburger helper. Must be left over from his bachelor days BECAUSE IT IS NOT SOMETHING I HAVE EVER MADE. Since I can’t have pre-prepared foods I made him a substitute recipe for his favorite box that he says tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts. 

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices
Grated Cheddar for garnish
Corn chips (optional)

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

NOTE: **I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

AUTHENTIC ITALIAN MEAT SAUCE

AUTHENTIC ITALIAN MEAT SAUCE

6-8 button mushrooms, trimmed and finely chopped
2 carrots, cleaned and finely chopped
1 slice sourdough bread, torn into pieces
2 tablespoons whole milk
FRESH ground salt and pepper, to taste
1 pound lean ground beef
1 tablespoon olive oil or avocado oil
1 large onion, finely chopped
6 cloves garlic, minced
1 tablespoon Classico sun dried tomato pesto
1/4 teaspoon red pepper flakes
1 can petite diced tomatoes, drained but reserve juice
1 teaspoon Italian seasoning
2 tablespoons FRESH torn basil or oregano pieces
3 1/2 cups crushed tomatoes
1/4 cup grated Parmesan cheese
Pasta of choice

  • Add bread and milk to food processor. Process until well blended.
  • Add meat and process until well blended.
  • In a large dutch oven heat oil over medium heat.
  • Add carrots and onions, cooking until carrots soften.
  • Add mushrooms and continue cooking until mixture darkens. Be sure to scrape up all the bits from the bottom of the pan.
  • Add garlic, red pepper flakes and tomato pesto, cooking a couple minutes more.
  • Add reserved tomato juice.
  • Add beef mixture and cook, stirring regularly to break up beef into small pieces.
  • When beef has lost its raw coloring DO NOT CRISP BROWN BEEF**, add diced and crushed tomatoes and blend well.
  • Simmer on low 30 minutes until sauce has thickened and flavors are well blended.
  • Stir in Parmesan cheese and season to taste.
  • Serve over prepared pasta.
  • Garnish with fresh basil or oregano.

NOTE:** You want the meat to be tender so do not cook until it is dry and crispy!

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

HAPPY HOMEMAKER & MENU PLAN MONDAY week 13 of 2018

Good morning everyone. I hope you had a WONDERFUL weekend. Saturday was productive, but Sunday was lazy here.  I’m making lists and more lists trying to get organized for the move and it is keeping my mind running in circles preventing me from getting good sleep making me a bit sleepy this morning.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE – Spring is here, but as always here in the south it is already feeling like summer with some 80’s temperatures and higher humidity.  SOOOOOOOOOO glad to be getting out of here before the “REAL” summer hits.

ON THE BREAKFAST PLATE – peach yogurt and Green Tea

CRAFTS / PROJECTS – no real crafts going, but am doing little touch ups and such as I pack things up.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY:

  • I was able to sort down and minimize even more last week and keep packing.
  • Making check lists and checking them twice for the move.

FAVORITE PHOTO FROM THE CAMERA – my favorite antique store find:

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… Just 1 load today YAY 😀
  • LIVING AREAS… I need to vacuum and straighten just a bit.
  • KITCHEN… I have it dwindled down to the very bare minimum of pots and pans as well as dishes and glasses.  In fact all that’s left are items that will be donated when we move.
  • STUDIO… LOL 😀 what studio?  It is now completely and absolutely filled with packed boxes.
  • YARD… hubby mowed and has been watering the new seed. The grass is filling in quite nicely from where Gunny had worried a path around the whiskey barrel.
  • BLOG… still working on redoing some older recipes from my old blog

CURRENTLY READING & TV / DVR

We did a couple rentals Saturday night and saw Jumanji and Downsizing.  I really likes the original Jumanji, but this was a cute up to date version. Downsizing was kind of mind blowing, but interesting in a really weird way. Then on Sunday when NASCAR was snowed out, we rented The Shape of Water which I found to be pretty interesting.

  • I’m reading nothing right now, but will probably start something later tonight.

COMEDIES – Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife, Splitting Up Together starts this week along with Roseanne

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdon of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911, We tried Station 19, but didn’t care for it at all!

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, Dancing With the Stars will be beginning soon

SYFY – Z Nation, the Walking Dead, Flash, Supergirl, DC Legends, Once Upon a Time, Supernatural

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America, Bobby & Damaris, Kid’s Baking Championship, Master Chef Jr., Master Chef

MENU PLANS FOR THE WEEK – I’ve started building my menus around what’s in the freezer and pantry – literally! I’d rather run out of things and have to go shopping than have too much left when we pull up stakes.

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

CHEERIOS, SMALL BANANA & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

DENVER CHICKEN with PASTA

PROTEIN SHAKE

TUESDAY

PEACH YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

 HOBO CHICKEN PACKS

PROTEIN SHAKE

WEDNESDAY

CHEERIOS, SMALL BANANA & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

CHERRY YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

ORANGE BEEF LETTUCE WRAPS

PROTEIN SHAKE

FRIDAY

BERRY YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

ARTICHOKE MUSHROOM RAGU CHICKEN

PROTEIN SHAKE

SATURDAY

OUT

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

C.O.R.N. clean out refrigerator night

CARAMEL APPLE HAND PIES

SUNDAY

BACON & EGGS

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

out with friends for Easter Brunch Buffet

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

 

POT STICKERS with BLACKBERRY/RASPBERRY DIPPING SAUCE

POT STICKERS with BLACKBERRY DIPPING SAUCE makes 2 dozen
1/2 cup Napa cabbage, finely chopped
1/2 teaspoon FRESH ground sea salt
6 ounces ground pork
1 small bunch green onions, finely chopped
1 tablespoon FRESH ginger, peeled and finely chopped
1 teaspoon Bragg’s liquid aminos
1 teaspoon toasted sesame oil
24 wonton wrappers (3 -by-3-inch)
2 tablespoons avocado oil

  • In a large bowl, toss cabbage with salt and let stand 10 minutes.
  • Squeeze out excess liquid from cabbage. I use a cheese cloth, but paper towels work too.
  • Return cabbage to bowl and add pork, chopped scallions, ginger, liquid aminos and sesame oil.
  • Mix together well.
  • One wrapper at a time, spoon one teaspoon of filling into the center and keep the rest covered with a damp towel. DO NOT OVERFILL or they will tear!
  • Learning to fold these can be tricky and takes practice so I’ll include the simple method below, but here’s a you tube video to help.
  • Wet the four edges of the wrapper.
  • Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal or bring all four corners together to make a little pouch instead of a triangle.
  • Transfer to an oiled plate; cover with a damp towel to keep moist.
  • Repeat with remaining wrappers and filling.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet with a tight-fitting lid over medium-high heat.
  • Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
  • Carefully add 1/2 cup water, cover, and steam until translucent and just cooked through, 2 to 3 minutes.
  • Repeat with remaining tablespoon oil and wontons.
  • Serve with soy sauce or your favorite dipping sauce. I like my Blackberry OR Raspberry dipping sauces (recipes below)

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

BLACKBERRY PINEAPPLE JAM
4 cups blackberry pieces
2 cups FRESH pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin

  • Ina large pan combine everything except the gelatin.
  • Stir until sugar is dissolved.
  • Bring to a low rolling boil.
  • Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
  • Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
  • Add juice mixture back into pan and simmer 5-10 minutes.
  • Pour into sterilized jars and water bath 10 minutes.

RASPBERRY JAM
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.

PORK SALTIMBOCCA with SHERRY MARSALA SAUCE (deconstructed)

Traditional (Roman Style) Saltimbocca is Italian for jumps in the mouth, an Italian usually made of veal lined, rolled-up or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste and cooked in dry white wine and butter. Marsala wine is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.

PORK SALTIMBOCCA with SHERRY MARSALA SAUCE (deconstructed)

3/4 pound pork tenderloin, sliced into medallions
FRESH ground salt and pepper, to taste
1/4 cup WONDRA flour
2 tablespoons avocado oil
3 slices bacon, diced
1 large clove garlic, minced
6 large button mushrooms, sliced
1/4 cup Marsala wine
1/4 cup cream sherry
1/2 cup chicken broth
1 tablespoon unsalted butter
Prepared pasta of choice

  • Generously season medallions with salt and pepper.
  • Dredge medallions in flour.
  • Heat oil in skillet over medium heat.
  • Add bacon, cooking until crisp. Using a slotted spoon remove bacon to drain on paper towels.
  • Add medallions to pan and brown each side. Transfer medallions to plate.
  • Add mushrooms to pan, cooking 5 minutes or so until they start to caramelize.
  • Add garlic and cook 1 minute more until fragrant.
  • Add sherry, Marsala and chicken broth to de-glaze pan, scraping all the tidbits from the bottom of the pan. Simmer until reduced by half.
  • Remove from heat and add butter.
  • Plate pasta followed by medallions.
  • Top with sauce followed by bacon pieces.

BUTTERMILK CHIVE CHICKEN

One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

BUTTERMILK CHIVE CHICKEN recipe for 4

MARINADE
1 chicken breast per person
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried chives
1 tablespoon Litehouse freeze dried garlic
1 cup buttermilk
1/2 teaspoon Himalayan pink salt
1/2 teaspoon fresh ground black pepper

  • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

2-3 tablespoons butter or avocado oil
Wondra
salt and pepper to taste

  • Heat butter or oil over medium high heat.
  • Dredge chicken in Wondra.
  • Salt and pepper to taste.
  • Brown first side and then turn.
  • Now cover and cook until cooked through.

SAUCE 
1/3 cup mayonnaise
1/4 cup buttermilk
3 tablespoons fresh chopped chives
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried garlic

  • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.
When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

HALIBUT with HABANERO BEURRE BLANC

HALIBUT with HABANERO BEURRE BLANC serves 2
2-6 ounce halibut
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground salt and pepper, to taste
1 clove garlic, minced
1 SMALL shallot, sliced thin
1/2 cup dry white wine (Reisling)
1 tablespoon heavy cream
2 tablespoons Humble house Habanero & Aji Amarillo Sauce
6 tablespoons salted butter, cold and cubed
lemon wedges

  • Heat avocado oil and 1 tablespoon butter in skillet over medium high heat.
  • Generously season each piece of halibut with salt and pepper. Sear each side 3-4 minutes.
  • While searing halibut, combine garlic, shallots and white wine in a small sauce pan over medium high heat abut 5 minutes until reduced by half.
  • Add Habanero sauce and cream, whisking to combine and heat through.
  • Reduce heat to LOW and whisk in cold cubed butter, one piece at a time until completely blended.
  • Plate fish and top with sauce and lemon wedges.
  • Serve immediately!

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