Category: RECIPE SCRAPS

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  My original version was a CREAMSICLE CHICKEN.

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups pineapple juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce CHOBANI raspberry lemonade yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Strawberry and lemon slices for garnish
Jasmine rice, prepared per package
Vegetable of choice, prepared accordingly

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add the pineapple juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs substitute easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • CHOBANI yogurt flavors work beautifully. Raspberry lemonade is another favorite.

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.

HEARTY BEEF SOUP

HEARTY BEEF SOUP
1 pound chuck roast, cut into bite sized pieces
3 tablespoons Wondra flour
1/2 teaspoon paprika
2 teaspoons Italian seasoning blend (see below)
1/2 teaspoon FRESH ground black pepper
FRESH ground sea salt, to taste
1 tablespoon avocado oil
1 tablespoon butter
2 cloves garlic, minced
1 large shallot, halved, sliced and chopped
1 large celery stalk, chopped
1 carrots, chopped
2 cups beef stock
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup pasta

  • Heat butter and avocado oil in a skillet over a medium high heat.
  • Combine flour, salt, pepper and Italian seasoning in a ziploc bag.
  • Dredge beef pieces in flour mixture, shaking off the excess before adding to the hot oil. Sear beef on all sides.
  • Using a slotted spoon add beef to dutch oven.
  • Add celery, carrots and shallots to skillet and quickly saute before adding to the dutch oven.
  • Add beef stock, Worcestershire sauce and wine, stirring to combine.
  • Simmer on low 2 hours.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Add pasta and simmer 1 hour more.
  • Enjoy!

ITALIAN SEASONING BLEND
1 1/2 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 tablespoon dried marjoram
1 teaspoon dried sage

  • Blend together and store in an air tight bottle.

KOREAN FRIED CHICKEN

KOREAN FRIED CHICKEN
3 pounds drumsticks
FRESH finely ground sea salt and black pepper
1/2 + 1/3 cup cornstarch
1/2 + 1/4 teaspoon baking powder
2 tablespoons avocado oil
1 cup coconut oil
1 stick butter
4 cloves garlic, finely minced
2 teaspoons FRESH finely grated ginger
1/4 cup Bragg’s liquid aminos
1/4 cup packed brown sugar
1 tablespoon molasses
2 tablespoons QUALITY honey
2 teaspoons rice wine vinegar
1 teaspoon Sriracha
1 teaspoon Sesame oil
1/3 cup AP flour
1/3+ cup Vodka
1/3 cup COLD water
Toasted sesame seeds, for garnish

  • Toss chicken with salt and pepper to taste.
  • Whisk together the 1/2 cup cornstarch and 1/2 teaspoon baking powder.
  • Dredge chicken pieces in the cornstarch mixture, shaking off any excess.
  • Transfer chicken pieces to a rack and let sit uncovered for 30 minutes.

 

  • In a small sauce pan heat the avocado oil over medium high heat.
  • Add garlic and ginger, sauteeing 2-3 minutes until soft.
  • Add liquid aminos, brown sugar, molasses, honey, rice vinegar, sriracha, and sesame oil. Bring to a simmer for 6-8 minutes until it begins to thicken.
  • Remove from heat and set aside.

 

  • In a LARGE skillet (preferably cast iron) melt coconut oil and butter over medium high heat.
  • Whisk together the flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder and a pinch of salt.
  • Add the vodka and COLD water, whisking until smooth and thinned out to a milky consistency. If needed add vodka and cold water alternately 1 tablespoon at a time until you reach the desired consistency.
  • Dip chicken pieces one at a time, allowing excess batter to drip off.
  • Add each piece to the HOT oil.
  • Fry the chicken until the coating is crisp on ALL sides, but not browned, about 10-15 minutes. Drain pieces on rack.
  • Double fry the chicken until browned and crisp. Drain a 2nd time on rack.
  • Brush with sauce, coating all sides.
  • Sprinkle with sesame seeds.

HONEY TOMATO CHICKEN

HONEY TOMATO CHICKEN
4 boneless, skinless chicken breasts
1 tablespoon butter
1 tablespoon avocado oil
1 large shallot, halved and finely sliced
2 cloves garlic, minced
1 teaspoon QUALITY cinnamon
pinch ground ginger
1 large tub cherry or grape tomatoes, halved
1 rustic cut tomatoes in sauce
2 tablespoons Marsala wine
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
chopped Italian parsley, garnish

  • Melt butter and oil over medium high heat in saute casserole.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Add chicken to casserole and sear 2-3 minutes per side.
  • Transfer chicken to platter and tent with foil to keep warm.
  • Add onions, garlic, cinnamon, ginger and grape tomatoes to casserole, sauteing until tomatoes begin to bubble.
  • Add Marsala wine and rustic cut tomatoes.
  • Lower the heat and simmer 10-15 minutes until tomato mixture resemble a thickened puree.
  • Add honey and blend well, simmering a couple minutes more.
  • Season to taste.
  • Add chicken pieces in, turning to coat.
  • Serve over prepared pasta.

NOTE: This recipe was originally written for bone in chicken. If you prefer bone in adjust the directions so that the simmer time on the sauce includes the chicken in the pan for 1 hour so chicken is cooked through.

BLUEBERRY COFFEE CAKE


BLUEBERRY COFFEE CAKE
CAKE
1 cup all purpose flour + 1 tablespoon
1 tablespoon for dusting
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup Stevia in the raw
3 large eggs
1 teaspoon PURE vanilla
1 cup whole milk
3/4 cup frozen small wild blueberries DO NOT THAW

  • Preheat oven to 350°.
  • Grease and flour dust 13×9 baking dish. Set aside.
  • Sift together 1 cup flour, baking powder and salt.
  • In a larger mixing bowl cream the butter with an electric mixer.
  • Add Stevia and brown sugar, beating until fluffy.
  • Add eggs 1 at a time beating JUST until blended in.
  • Reduce mixer speed. Add flour mixture and milk alternately until well blended.
  • GENTLY toss blueberries with 1 tablespoon flour.
  • Fold blueberries GENTLY into batter.
  • GENTLY spread batter into prepared baking dish.

TOPPING
2/3 cup frozen small wild blueberries DO NOT THAW
1/4 cup granulated sugar
1/2 teaspoon cinnamon

  • Whisk together the sugar and cinnamon.
  • Toss blueberries in the sugar mixture.
  • Scatter blueberries and sugar evenly on top of batter.

 

  • Bake cake 45 minutes or until toothpick comes out clean.
  • Cool cake in pan 10-15 minutes before cutting.

NOTE: You can use FRESH berries.  But, if using FROZEN berries DO NOT THAW!!  Thawing the berries makes them too watery and will turn your batter blue.

BAKED SOUTHWEST PORK CHOPS

BAKED SOUTHWEST PORK CHOPS
6 -8 boneless pork chops
1 tablespoon butter
1 tablespoon avocado oil
1 small red onion (I use the purple because it gives it more flavor), halved and thinly sliced
1 can Campbell’s cream of sweet corn soup
1 small can green enchilada sauce
1 small can chopped green chiles, DRAINED WELL
1 can shoepeg corn, DRAINED WELL
4 ounces sour cream
1 package Laura Scudder’s green onion dip mix
FRESH ground sea salt and black pepper, to taste
2 large white potatoes, peeled and thinly sliced
sliced mini peppers

  • Generously season pork chops with FRESH ground sea salt and black pepper.
  • Melt butter and avocado oil in skillet over medium high heat.
  • Sear your pork chops in a skillet.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream and enchilada sauce.
  • Fold in the corn and green chilies.
  • Spread half the sauce on the bottom of the baking dish.
  • Top with the potatoes slices.
  • Top with a thin layer of the sauce.
  • Place browned pork chops in the baking dish in a single layer on top.
  • Top with the sliced onions.
  • Pour remaining sauce over the top and spread even.
  • Top with sliced mini peppers.
  • Bake in the oven for about 60 minutes or until potatoes are tender.
  • Serve hot.

TERIYAKI & ENCHILADA CHICKEN MARINADE RECIPES

CHICKEN MARINADES adapted from ala Gimme Some Oven

These easy chicken marinade recipes are VERY simple to make, freezer-friendly as well as dependable and delicious too!  AND they are perfect for ANY cooking method whether it’s baking, slow cooking or grilling.

Teriyaki Marinade:
1/3 cup BRAGG’S LIQUID AMINOS
1/3 cup rice wine vinegar
2 tablespoons honey
3 tablespoons peanut oil (or avocado oil)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

  • Whisk all ingredients together in a small bowl until combined.

Enchilada Marinade:
3/4 cup chicken or vegetable stock
2 tablespoons enchilada seasoning (see below)
2 tablespoons avocado oil (or avocado oil)

  • Whisk all ingredients together in a small bowl until combined.

Enchilada Seasoning
1/2 cup chili powder or chipotle (not cayenne)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

  • Whisk all ingredients together in a small bowl until combined.
  • Store in an airtight container for up to 1 year.

Honey Mustard Marinade
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup avocado oil

  • Whisk all ingredients together in a small bowl until combined.

NOTE: Cooking times will vary depending on the cut of chicken that you use.  Be sure and test your chicken temperature to be sure that it reaches a safe 165°.

These are basic recommendations for 8-ounce boneless skinless chicken breasts.

BAKING

  • Heat oven to 425°.
  • Place chicken on a baking sheet or in a baking dish.
  • Bake for 10 minutes, flip the chicken and bake another 8-10 minutes until it is cooked through (165°) and the juices run clear.
  • Remove from the oven, and loosely tent with aluminum foil.
  • Let the chicken rest for at least 5-10 minutes and serve warm.

GRILLING

  • Heat grill to medium-high.
  • Oil chicken breasts.
  • Grill for 10 minutes, flip the chicken and grill another 8-10 minutes, until it is cooked through (165°) and the juices run clear.
  • Transfer the chicken to a plate, and loosely cover with aluminum foil, letting the chicken rest for at least 5-10 minutes and serve warm.

SAUTEING

  • Heat 1 tablespoon oil in a medium sauté pan over medium-high heat.
  • Add chicken breast and cook for 5-6 minutes, flip and cook another 5-6 minutes, until the chicken is cooked through (165°) and the juices run clear.
  • Transfer the chicken to a plate, and loosely cover with aluminum foil.
  • Let the chicken rest for at least 5-10 minutes and serve warm.

SLOW COOKING

  • Add chicken and marinade to the bowl of a slow cooker.
  • Cover and cook for 3 hours on high or 6 hours on low, until the chicken is cooked through (165°).
  • Serve warm.

CHEDDAR CHICKEN POT PIE

Making this recipe as individual pies you can taste the homemade pastry and rich cheddar flavored sauce in EVERY bite. You can make this as rustic or as elegant as you’d like by cutting the crust into cute little decorative shapes or leave it as a single layer. We like to invert the individual pies so the crust is on the bottom absorbing all the yummy gravy.

CHEDDAR CHICKEN POT PIE – serves 6
CRUST
1 cup soft flour
1/4 teaspoon baking soda
1/2 teaspoon FRESH ground sea salt
5 tablespoons unsalted butter, cut into small pieces
3 tablespoons cold vodka

  • 5 minutes before you begin the crust place the vodka and butter cubes in the freezer.
  • Combine flour, baking soda and salt in a mixing bowl.
  • Cut in butter until crumbly.
  • Gradually add vodka, mixing until forms a ball.
  • Cover with plastic wrap and refrigerate AT LEAST 30 minutes.

FILLING
1 1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1 can petite peas, drained WELL
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Wondra flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced rotisserie chicken
FRESH ground sea salt and black pepper, to taste

  • Bring the broth to a SLOW boil over medium high heat in a large saucepan.
  • Add vegetable and simmer 10-15 minutes until tender.
  • Whisk together the milk and Wondra flour.
  • Stir milk mixture into broth mixture and simmer 10 minutes more or until desired thickness.
  • Stir in cheese and chicken.
  • Fold in peas.
  • Season to taste.

ASSEMBLY

  • Spoon filling into baking dish(es). Set aside.
  • On a floured pastry mat roll crust 1 inch larger than baking dish.
  • Ease crust over dish, sealing the edges to the side of the dish.
  • Make several slits in the dough for steam to escape through.
  • Bake uncovered, for 40 minutes or until golden.

NOTE: DO NOT forget to cut slits in the crust to allow the steam to escape.

HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER

HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER serves 6-8

6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped

1 cup sliced carrots
Prepared rice
chopped green onions for garnish

  • In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
  • Spray slow cooker insert with non-stick cooking spray.
  • Place chicken breasts in slow cooker in as shallow a layer as possible.
  • Top with onion and carrot pieces.
  • Pour juice mixture over top.
  • Cover and cook on low for 4 hours.
  • Cover and cook 1 hour more.
  • Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
  • Serve over hot cooked rice. Top with fresh chopped green onions.

MEXICAN TORTILLA BAKE a.k.a. FOLD OVER TACOS

Your favorite taco in a casserole – perfect for potlucks!

FOLD OVER TACOS
1 pound ground beef
1 cup finely chopped onion
2 cans Rotel tomatoes
1 cup red enchilada sauce
1 can re-fried beans
1 teaspoon ground cumin
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
12 6 inch tortillas
6 ounces cream cheese, softened at room temperature 30 minutes
1 cup shredded Monterey Jack cheese

  • Preheat oven to 350°.
  • Wrap tortillas in foil and warm in preheated oven for 10 minutes.
  • In a large skillet over medium-high heat cook beef until crumbled and pink is gone.
  • Drain off excess fat.
  • Add tomatoes, sauce and seasonings. Bring to a boil.
  • Reduce heat and simmer 5 minutes.
  • Pour half of the meat and sauce into the bottom of a 13 x 9 baking dish.
  • Top with half the beans.  Set aside.
  • Stir together the cream cheese and one half of the re-fried beans.
  • Spread cream cheese mixture on each tortilla and top with a spoonful of the sauce.
  • Fold each tortilla over and arrange in baking dish partially overlapping.
  • Pour remaining meat sauce over top of tortillas.
  • Cover and bake for 15 minutes.
  • Sprinkle with cheese and bake 5 minutes more until cheese is melted.

HORSERADISH POTATO CRUSTED BEEF STEW

Another RECIPE SCRAP recipe wins!  The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.

HORSERADISH POTATO CRUSTED BEEF STEW

STEW
1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch

  • Place half the orange slices the bottom of a non-metallic bowl.
  • Top with beef pieces.
  • Generously season with FRESH ground salt and pepper.
  • Top with the remaining orange slices.
  • Whisk together the wines and caraway seeds.
  • Pour over beef, cover and marinade over night or at least 4 hours.

 

  • Preheat oven 325°.
  • Drain the beef WELL, discard oranges, but reserve the marinade.
  • Heat the oil over medium high heat in dutch oven.
  • Generously season the beef with FRESH ground sea salt and black pepper.
  • Dredge the beef in the Wondra.
  • Sear the beef pieces.
  • Add the onions, garlic and carrots and simmer 5 minutes or so.
  • Add mushrooms.
  • Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
  • Season to taste.
  • Cover and cook in oven 45 minutes.

CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste

  • Blanch the grated potatoes for 5 minutes in boiling water.
  • Drain well.
  • Use a cheesecloth to squeeze any remaining liquid from the potatoes.
  • Stir in avocado oil, horseradish, cheese and season to taste.
  • Layer potatoes evenly over the stew.
  • Increase the oven temperature to 400°.
  • Cook 30 minutes more until the potato crust is crisp and golden brown.