Category: PROTEINS

OUR FAVORITE BACON CHEESEBURGER BALLS ~ BLOG 365.17

BACON CHEESEBURGER MEATBALLS

BEEF OUTER LAYER
1 LARGE egg
1 envelope LIPTON Beefy onion soup
1 pound LEAN ground beef

  • Whisk together egg and soup mix in a mixing bowl.
  • Crumble beef over mixture and mix together lightly, but thoroughly.
  • Divide into 12 portions and set aside.

CHEESE FILLING
2 tablespoons WONDRA flour
2 tablespoons WHOLE milk
1 cup shredded cheddar cheese
4-5 bacon strips, cooked crisp and crumbled into small pieces

  • In a mixing bowl whisk together the flour and milk.
  • Add the cheese and bacon, mixing all together gently, but thoroughly.
  • Shape cheese mixture into 12 portions and roll into balls.
  • Shape 1 portion of the beef mixture around each cheese ball.

COATING
2 LARGE eggs
1 sleeve (1 cup) FINELY crushed saltines
5 tablespoons avocado (neutral) oil

  • In shallow bowl whisk the eggs until smooth.
  • Place cracker crumbs in another shallow bowl.
  • Heat oil in large skillet over medium heat.
  • Dip meatballs into egg mixture and then roll in cracker mixture.
  • Add meatballs to hot skillet, cooking 10-12 minutes until seared golden brown on all sides and cooked through.
  • Serve with ketchup, mustard and pickles.

SLOW COOKER TEX-MEX CHICKEN ~ BLOG 365.10

This is super easy and packs a punch of traditional Mexican flavor and spices with the ease of a slow cooker that allows the chicken to absorb all the seasonings and make it tender and juicy that’s ready to serve whenever you are. It is not only easy, but versatile! Serve it in tacos, in burritos or over rice. Works well to feed a crowd also.

SLOW COOKER TEX-MEX CHICKEN

2 pounds boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground salt and pepper
1 LARGE onion halved and sliced
16 ounce jar PACE chunky mild salsa (or use medium for a spicier kick)
3-4 tablespoons brown sugar
4 ounce can mild diced green chilies
14.5 ounce can fire roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon FRESH ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chili pepper (optional, for added heat)
1 teaspoon liquid smoke
1 can black beans, rinsed and drained
Hot sauce, to taste
Warm tortillas, for serving
Chopped green onions, for serving
Shredded Mexican cheese, for serving
Sour cream, for serving

  • Rub the chicken breasts all over with the oil and place them in the bottom of your slow cooker.
  • Generously season with FRESH ground sea salt and black pepper.
  • Scatter onions over chicken.
  • Mix together the brown sugar, seasoning, liquid smoke, salsa, green chiles and diced tomatoes. Pour over the chicken and onions.
  • Set your slow cooker to high and cook for 2-4 hours, or on low for 6-7 hours until the chicken is tender enough to shred.
  • Shred chicken and return it to the slow cooker adding the **black beans at this time, letting it simmer on low for an additional 20 minutes to absorb the flavors.
  • Drain off any excess liquid if necessary before serving.
  • Adjust the seasoning to taste.
  • Serve with tortillas, green onions, shredded cheese and sour cream.

NOTE:

  • You can replace ALL of the seasonings with 2-3 tablespoons of your favorite Mexican blend seasoning or taco seasoning.
  • I often add the black beans into the salsa mixture and it’s just as tasty. 😀
  • You can also substitute 2 cans of ROTEL tomatoes for the green chiles and fire roasted tomatoes making it easier to choose your heat level.

CREAMY LEMON PARMESAN CHICKEN ~ BLOG 365.9

Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

  • In a shallow bowl, combine the flour and parmesan cheese.
  • Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  • Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
  • Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

  • Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
  • Reduce heat to low-medium.
  • Stir in the broth and cream. 
Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
  • Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
  • If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce.

  • Pour in the lemon juice, allow to simmer for a further minute to combine.
  • Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

  • Serve over pasta, noodles or rice.
  • Garnish, lemon slices and parsley.


CLASSIC BURGERS with BACON AIOLI ~ BLOG 365.7

CLASSIC BURGERS with BACON AIOLI 8 Servings
1 pound black pepper uncured bacon, cut into thin strips
2 LARGE Egg yolks
1/4 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (OPTIONAL)
3/4 cup avocado oil
1 pound ground pork
1 pound ground beef
1 pound ground sirloin brisket
FRESH ground sea salt and black pepper, to taste
8 hamburger buns (OPTIONAL)

CONDIMENT SUGGESTIONS
Lettuce
Tomato
Sliced Red Onions
Pickles
Sliced Cheddar Cheese
Crispy Onion Strings

  • In a sauté pan over medium heat, fry bacon until crispy (about 8 – 10 minutes).
  • Drain bacon pieces on a paper towel and cool. Discard or save bacon grease for another use.
  • In a food processor, add bacon, egg yolks, vinegar, garlic and mustard. Purée ingredients and slowly add oil until emulsified and liquid is thick like a mayonnaise.
  • Season aioli to taste with salt and pepper.
  • Transfer to a container and refrigerate until ready to use. Aioli can be made up to a week in advance.
  • Preheat grill to 350-375º, or a cast iron skillet over medium-high heat.
  • In a stainless steel bowl, combine ground pork, brisket and beef, mixing gently and thoroughly by hand.
  • Form burgers into 6 – 8 ounce patties and set on a sheet pan lined with parchment paper.
  • Make an indentation in the center of each patty.
  • Season all patties liberally on both sides with salt and pepper. For even cooking, allow to come to room temperature for about 20 – 25 minutes.
  • Place burgers on grill or in pan and cook 6-8 minutes per side until internal temperature reaches 155º. Allow burgers to rest 15 minutes.
  • Serve burger on a toasted bun (we prefer bunless) with bacon aioli, piled high with your favorite burger condiments.

COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

CHICKEN TOSTADA CUPS ~ BLOG 365.2

CHICKEN TOSTADA CUPS
12 (6 inch) corn OR flour tortillas, warmed
Cooking spray
2 cups shredded rotisserie chicken pieces
1 cup chunky salsa
16 ounce can refried beans
1 cup shredded Mexican cheese blend

Optional toppings: Shredded lettuce, sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

  • Preheat oven to 425°.
  • Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed.
  • Spritz tortillas with additional cooking spray.
  • Bake 5-7 minutes until lightly browned, 5-7 minutes.
  • Toss chicken with salsa.
  • Layer each cup with beans, chicken mixture and cheese.
  • Bake 9-11 minutes until heated through.
  • Serve with toppings as desired.

ROAST CHICKEN with APRICOT HABANERO GLAZE ~ BLOG 366.361

ROAST CHICKEN with APRICOT HABANERO GLAZE Adapted from Adventures in Cooking

APRICOT HABANERO GLAZE
2 tablespoons apricot habanero jam
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Mix together all of the ingredients in a medium sized bowl.
  • et aside.

CHICKEN
1/4 cup apricot habanero jam
3 tablespoons avocado oil
1 tablespoon FRESH thyme leaves
FRESH ground sea salt and black pepper, to taste
1 pound apricots halved and pitted
1 large Vidalia onion, sliced
3-5 pound roasting chicken
1 sprig fresh rosemary
2 cups water

  • Preheat the oven to 425°.
  • Adjust rack to lowest position.
  • Mix together the apricot habanero jam, avocado oil, thyme, salt, and pepper in a small bowl.
  • Place the apricot halves and sliced onion in a roasting pan and toss with the jam mixture until coated.
  • Spread the onion slices out so that they make a layer on the bottom of the pan and arrange the apricot halves around the edge of the pan.
  • 
Generously rub the outside and inside of the chicken with the apricot habanero glaze, gently edging your hands underneath the skin of the chicken breast to get the mixture underneath the skin as well.
  • Place in the center of the pan.

  • Stuff the cavity with the sprig of rosemary and tie the legs together using a piece of cooking twine.
  • Pour the 2 cups of water into the pan around the chicken.
  • Tent the pan with tin foil, ensuring that it is secured and closed on all four sides, but poke a small 1 inch hole in it to allow excess steam to escape.
  • Make sure the tent does not touch the actual skin of the bird! This step is VERY important, because if you do not tent the bird with tin foil, it will brown too quickly because of the high sugar content of the glaze, and while the inside of the bird will still be moist and tasty, the outside will look *quite* crispy.

  • Roast for 1 hour, basting halfway through.
  • At the 40-minute mark, remove the tin foil, reduce the oven temperature to 375 and cook another 15 minutes or so until the thigh joint measures 165°.
  • Remove from the oven and allow the juices to cool for 15 minutes before serving so that the chicken retains more moisture. If you carve it right away the juices will drain out of the meat too rapidly.
  • Enjoy!


ROAST TURKEY BREAST ~ BLOG 366.352

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances! Not a great picture, but the flavor made up for that! Tender, juicy and super flavorful!

ROAST TURKEY BREAST

3 Pound Boneless Turkey Breast
1 tablespoon FRESH chopped lemon thyme
2 tablespoons butter, divided
FRESH ground sea salt and black pepper

  • Coat turkey breast with 1 tablespoon of the melted butter.
  • Season well with FRESH ground sea salt and black pepper.
  • Place the turkey breast in the basket of the Ninja Foodi.
  • Cook at 350° for 20 minutes.
  • Carefully turn the turkey breast, coat it again with remaining melted butter.
  • Sprinkle with chopped lemon thyme.
  • Cook for an additional 30 minutes, making sure internal temperature is 165°.
  • Rest 10-15 minutes.
  • Slice and serve.

SLOPPY JOE SLIDER BAKE ~ BLOG 366.341

SLOPPY JOE SLIDER BAKE

1 package Kings Hawaiian rolls
12 slices cheddar cheese
1 1/2 pounds ground beef
1 can sloppy Joe sauce
2 tablespoons packed brown sugar
1 teaspoon Bragg’s liquid aminos
FRESH ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • Don’t separate into individual rolls. Cut entire package in half horizontally.
  • Arrange bottoms in greased 13×9 baking dish.
  • Top with 6 cheddar cheese slices.
  • In a large skillet brown beef and onions over medium heat until crumbly. Drain off excess grease.
  • Return meat to pan.
  • Add sauce, brown sugar, liquid aminos and season with FRESH ground sea salt and black pepper to taste.
  • Simmer 2-3 minutes until well blended.
  • Spoon mixture over roll bottoms.
  • Top with remaining cheese slices.
  • Add roll tops.

GLAZE
1/4 cup butter, melted
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon Bragg’s liquid aminos
1/2 teaspoon garlic powder
1/4 cup minced onion

  • Stir together the melted butter, brown sugar, mustard, liquid aminos and garlic powder until well blended.
  • Brush roll tops with glaze.
  • Sprinkle with the minced onion.
  • Bale 15-30 minutes until cheese is melted and sandwiches are warmed through. Cut and separate into individuals and serve.

MEAT LOVERS SAVORY BREAD PUDDING ~ BLOG 366.338

This is a versatile recipe that can be dressed up or down. Change the cheese flavor, change the bread flavors, add seasonings that are special to your family, add or delete proteins…

MEAT LOVERS SAVORY BREAD PUDDING
6 LARGE eggs
2 1/2 cups WHOLE milk
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon thyme leaves
1/2 teaspoon celery salt
FRESH ground black pepper
12 cups cubed artisan bread
1 1/2 cups cubed ham steak
1/4 cup chopped onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups sharp cheddar OR pepper jack cheese

  • Preheat oven to 350°.
  • Grease 13×9 baking dish.
  • In a LARGE bowl whisk together the milk, cream, eggs, mustard and seasonings until well blended.
  • Fold in bread cubes, 1 1/4 cup of each cheese, onions and meat. Set aside for 15 minutes to rest.
  • Gently toss bread mixture again and transfer to the prepared baking dish.
  • Top with remaining cheese.
  • Bake uncovered 45-55 minutes until casserole is puffed and center is clean when tested with a butter knife.
  • Rest 10 minutes before serving.

CHICKEN CHILES HOT DISH CASSEROLE ~ BLOG 366.334

This recipe is wonderful for a potluck, family gathering or church social. It’s completely versatile to changes in flavors. Dress it up, dress it down, spice it up… it’s all up to you and your family’s flavor profile. Grams used to call this a “HOT DISH” because of the frozen potatoes it called for in the recipe.

CHICKEN CHILES HOT DISH CASSEROLE

1 cup sour cream
1 cup half-n-half
1 cup chopped onion
4 ounce can green chiles, undrained
FRESH ground salt and black pepper
2 pound package frozen shredded hash brown potatoes
2 1/2 cups rotisserie chicken pieces
2 1/2 cups shredded cheddar cheese
FRESH chopped cilantro for garnish

  • Preheat oven to 350°.
  • In a large bowl combine the sour cream, onion and chiles.
  • Season with FRESH ground salt and black pepper to taste.
  • Fold in the frozen potatoes, chicken pieces and 2 cups of the cheese.
  • Pour the mixture into a greased 13×9 / 3 quart baking dish.
  • Bake 1 1/4 hours uncovered until golden brown.
  • Sprinkle with remaining cheese and return to oven 2-3 minutes JUST until it melts.
  • Serve with chopped cilantro for garnish.

NOTE: This makes a great after holiday meal. I often use cubed ham (after Easter) or turkey pieces (after Thanksgiving) and are a great substitution for the chicken.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste
2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)
16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:
1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced
FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.