I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀
Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations? I may only get a few bites of each meal, but I promise they do NOT go to waste.
Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking. I seem to be more creative and get better inspiration during “alone” time. 😀
Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!
BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme
- Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
- Dredge through the Wondra flour.
- Heat oil in large skillet over medium heat.
- Add chicken breasts and sear for 2 minutes.
- Flip chicken.
- Add onions and garlic to pan sauteing for a minute.
- Add mushrooms, sauteing a couple minutes.
- Add vinegar, broth, honey and thyme.
- Cover and cook 5 minutes.
- Turn chicken and cook a few minutes more until chicken is cooked through.
- Remove chicken to platter and keep warm.
- Cook 5 minutes more to reduce sauce.
- Add butter.
- Serve over chicken with mashed potatoes and/or your favorite veggies.
Honey or sugar based marinades are a WONDERFUL way to bring out the rich flavors of pork especially when they are coupled with citrus juices, Asian flavored oils and vinegars.
SWEET GARLICKY PORK CHOPS
4 1 inch thick pork chops
4 LARGE cloves garlic, minced
1 1/2 tablespoons sugar
1/3 cup Bragg’s Amino Acids
Juice of 1 LARGE tangerine
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
3/4 tablespoon Hidden Valley Ranch seasoning
2 teaspoons FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 tablespoon PURE maple syrup
2 tablespoons apricot pineapple jam
- Whisk all ingredients together.
- Reserve 4 tablespoons for later.
- Pour over pork chops and marinate, turning frequently, for 2-4 hours before grilling.
Another great grilled pork chop recipe is for these grilled chops with Raspberry chipotle BBQ sauce.
- Preheat grill to medium high heat.
- Oil the grate.
- Arrange chops on grill sear 5-7 minutes per side.
- Heat reserve marinade in a small sauce pan.
- Brush chops on both sides with the hot marinade as you remove them from the grill and place them on the platter.
- Serve immediately.
- If you prefer a thinner chop, be sure and adjust the cooking times! Thinner chops take considerably LESS cooking time, usually only 2 minutes per side!
- This recipe is best with FRESH green vegetables like asparagus or broccolini, slaws or salads. I also like to grill orange slices slathered in the sauce to go with the whole meal.
I loved Italian food long before I met hubby. I’m also a creature of habit. When I find a dish that I absolutely adore I will try it every time I go out to find who makes it best. Unfortunately, for this recipe no one anymore seems to make it quite like it was originally made and I was forced to make my own recipe. LOL I also found out that I have to hide the wine or hubby makes it disappear without benefit of the recipe/meal 😀 I’ve been making this lower fat version of this recipe for about 8 years and really like it a lot. If we happen to go out to a nice Italian restaurant I do indulge in the full fat version just to keep trying to find it made like when I was a kid.
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
3 tablespoons butter
3 tablespoons avocado/olive oil
1 small white onion, sliced into thin rings and then separated
1/2 pound mushrooms, sliced thin
1 tablespoon lemon juice
1/2 cup Marsala wine
1/4 cup sweet cooking sherry
- With a mortar and pestle grind the oregano.
- Sift together the flour, salt, pepper and oregano.
- Coat the chicken pieces well with the flour mixture.
- In a heavy skillet, heat oil and butter.
- When oil and butter is hot, saute’ onions and mushrooms until just carmelized.
- Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
- To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
- Return onions and mushrooms to the skillet.
- Plate chicken breasts.
- Spoon sauce over the chicken.
- Cover and cook over low heat for about 5-10 minutes or until chicken is done.
- Serve with Parsleyed Herb Noodles.