Category: PROTEINS

COOKING THURSDAY ~ STUFFED BURGERS & GRAVY ~ BLOG 365.162C

You know how I like to find old recipe boxes and recreate the recipes? Well, here’s another keeper! It’s simple, hearty and will please the entire family. I have tweaked it ever so slightly to bring it into the 21st century 🙂

STUFFED BURGERS & GRAVY

1 pound of ground beef
1-2 to 2/3 + 1 cup WHOLE milk
FRESH ground tri-color pepper
3 green onions, minced
Prepared stove top stuffing (flavor of choice)
1 10.5-ounce can of creamy condensed soup  (flavor of choice – cheddar cheese, mushroom…)
2 tablespoons of ketchup
1 tablespoon of Worcestershire sauce

  • Preheat oven 350°.
  • Combine ground beef and 1/2 cup in a mixing bowl. If too dry add a bit more milk a little at a time until you have the perfect consistency.
  • Add pepper and onions, mixing well.
  • Divide ground beef mixture into six even pieces and flatten each into a patty.
  • Form stuffing into balls and place in the center of each burger.
  • Mold the ground beef around the stuffing until it resembles a baseball and stuffing is sealed into the center of the burger bundle.
  • Place the burgers in a 9X13-inch baking dish.
  • Whisk together the remaining milk, soup, ketchup and Worcestershire sauce until smooth.
  • Pour the soup mixture over top of the burgers.
  • Bake for 1 ½ to 2 hours. 
  • Serve with mashed potatoes or pasta noodles. 

COOKING THURSDAY ~ MARRY ME CHICKEN DIP ~ BLOG 365.162B

I LOVE to make Marry Me Chicken for guests, but even better is this dip version! Marry Me Chicken Dip is creamy, rich, cheesy, and packed with some serious flavor!! The tender chicken pieces and sun-dried tomatoes give this recipe its OOMPH. It’s the PERFECT, yet an easy to make party appetizer that comes together quickly and disappears fast. Great for EVERY game day or holiday.

MARRY ME CHICKEN DIP

1 ½ cups rotisserie chicken pieces, small chopped
8 ounces cream cheese, softened
1 cup sour cream
1 ½ cups FINELY shredded mozzarella cheese
1 cup FINELY shredded Parmesan cheese
2-3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon onion powder
¼ teaspoon salt
½ cup sun-dried tomatoes in oil, drained well and chopped **see note
1 cup FRESH chopped spinach (optional)
FRESH chopped basil for garnish, optional

  • Preheat the oven to 350°.
  • In a large bowl, mix together the cream cheese and sour cream until smooth using a hand mixer.
  • Add in 1 cup of the Mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, onion powder, and salt, mixing until well combined.
  • Fold in the sun-dried tomatoes, spinach and shredded chicken until evenly combined.
  • Spread mixture into medium baking dish (round or 9×9 inch) or large cast iron skillet and smooth into an even layer.
  • Top with the remaining ½ cup mozzarella.
  • Bake for 25 minutes or until hot and bubbly.
  • Broil for 1 minute, or until the cheese on top is golden brown.
  • Garnish with extra sun-dried tomatoes and FRESH chopped basil before serving.
  • Serve with crackers, toasted bread pieces or tortilla chips.

NOTES:

  • Roasted Red Peppers substitute really well for sun dried tomatoes in a pinch.
  • The dip makes a wonderful sandwich when served on croissants.

COOKING THURSDAY ~ SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE ~ BLOG 365.162A

Swiss chicken is made with a classic French daughter sauce, Chicken Veloute, made of heavy cream, butter and FRESH lemon juice. It is commonly used with poultry and delicate white meat dishes. I’ve adapted and combined 3 recipes; Swiss Chicken, Stroganoff and Steak Diane to create this “Swiss Chicken Diane” recipe.

SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE
2 + 2 tablespoons butter
1 tablespoon avocado oil
4 4-6 ounce boneless, skinless chicken breasts
1 shallot, FINELY minced
FRESH ground sea salt and black pepper
4 slices BABY Swiss cheese
1 tablespoon WONDRA
1-2 tablespoons heavy cream or sour cream
8 ounces Beech mushrooms, trimmed
Juice of 1 lemon
1 tablespoon Dijon
4 tablespoons Cream Sherry
1/2-3/4 cup homemade chicken broth
2-3 tablespoons FRESH chopped parsley + more for garnish
Prepared mashed potatoes, pasta or stuffing for serving

  • Heat heavy skillet over medium-high heat.
  • Add 2 tablespoons butter and avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Saute chicken 2-3 minutes per side.
  • Set chicken aside, top with cheese pieces and tent with foil to keep warm.
  • Add shallots, cooking a minute or too.
  • Whisk in WONDRA until smooth.
  • Whisk in lemon juice and Dijon.
  • Add mushrooms and parsley, cooking 3-4 minutes.
  • Add cream sherry and chicken broth, whisking until smooth.
  • Remove from heat and whisk in remaining butter and cream.
  • Return chicken to pan and serve immediately.
  • Serve over prepared mashed potatoes, pasta or stuffing.

COOKING THURSDAY ~ STEAK PIZZAIOLA ~ BLOG 365.155D

Does anyone remember the episode of Everybody Love Raymond where Marie won’t give Debra the exact ingredients for her steak Pizzaiola? It was pretty funny, but made me realize every good cook has their own favorite ingredients based on their family’s likes and dislikes. Here’s my version.

This hearty, saucy tender steak dish is simmered in a garlicky tomato sauce 😋 creating a meal that’s simple, comforting, and full of bold taste. The flavors deepen as it sits, making leftovers just as delicious—if not better. To reheat gently simmer on the stove. DO NOT MICROWAVE, it will become tough.

Sirloin, ribeye, or strip steak work well because they stay tender and flavorful while simmering in the sauce. Thinner cuts are especially good since they cook quickly and absorb more flavor. BUT, avoid OVER COOKING! A good hot sear first with a gentle simmer in the sauce works best keeping the meat juicy and able to absorb the flavors well.

STEAK PIZZAIOLA
2 pounds sirloin steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
1 cup peppadew peppers
1 large Vidalia onion, thickly sliced
6-8 garlic cloves, FINELY minced
2 tablespoons QUALITY tomato paste
1/2 cup dry red wine
14.5-ounce can stewed tomatoes
14.5 ounce can tomato sauce
1/8 cup drained sliced pepperoncini
1 tablespoon FRESH oregano leaves
1 pound broccolini, trimmed
1 LARGE lemon, zested and juiced
1/4 cup FRESH grated Parmesan cheese
2 tablespoons chopped FRESH parsley
Prepared pasta
Crusty bread, for dipping

  • Heat a large cast-iron skillet over medium-high heat.
  • Generously season steak all over with FRESH ground salt and black pepper.
  • Add 2 tablespoons avocado oil to the skillet.
  • Add steak, searing 4 minutes per side.
  • Remove to a cutting board and set aside to rest.
  • Add the peppadew peppers, onion and garlic to the skillet.
  • Season with FRESH ground salt and black pepper, cooking 3-4 minutes until onion softens.
  • Add the tomato paste and cook for 30 seconds.
  • Add the wine, stirring and scraping the bottom of the pan to scrape up any flavor bits.
  • Add the stewed tomatoes, tomato sauce, pepperoncini and oregano, bringing to a simmer and cooking for a couple of minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.

 

  • Heat another large skillet over medium-high heat.
  • Add the remaining avocado oil.
  • Add the broccolini. Season to taste and cook, tossing 4-6 minutes, until the broccolini is bright and tender.
  • Stir in the lemon zest and the remaining garlic, cooking 1-2 minutes.
  • Squeeze the lemon juice over the broccolini and sprinkle with 2 tablespoons Parmesan.
  • Slice the steak and arrange it over the sauce in the skillet.
  • Sprinkle with the parsley and the remaining Parmesan.
  • Serve the steak and sauce with the broccolini, a side of pasta and crusty bread.

COOKING THURSDAY ~ HAM & RICE SKILLET ~ BLOG 365.155B

HAM & RICE SKILLET serves 4

1 tablespoon avocado oil
1/4 cup diced sweet white onion
2 cloves garlic, FINELY minced
1 small red pepper, small diced, optional
3/4 cup uncooked long-grain rice
1 1/2 cups homemade chicken broth
1 1/2 cups small diced country ham
1 cup shredded sharp cheddar cheese
2 green onions, sliced

  • In a deep saute’ pan, heat the oil over medium heat.
  • Add the sweet onion and garlic, sautéing until onion is soft.
Add the rice, chicken broth, and ham, stirring to combine.
  • Bring mixture to a boil, then lower to a simmer.
  • Cover and slowly simmer for 20 to 25 minutes or until liquid is absorbed and rice is tender.
  • Stir in half of the cheddar cheese and then sprinkle the rest on top.
  • Re-cover pan to melt the cheese.
  • Sprinkle with green onions.

COOKING THURSDAY ~ COUNTRY SWISS STEAK ~ BLOG 365.148C

COUNTRY SWISS STEAK

2 pounds round steak or cube steak
1/2 cup AP flour
FRESH ground sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 +1 tablespoons butter
1 large onion, sliced
1 stalk celery, diced
1 LARGE carrot diced
1 cup sliced mushrooms, I like little Beech mushrooms
2 cups beef broth
2 teaspoons Worcestershire sauce

  • Cut steak into serving size pieces.
  • Pound with a meat mallet to 1/4 inch thickness to tenderize.
  • Combine flour, salt, pepper, garlic powder, and onion powder into a shallow dish.
  • Dredge the steak in the flour mixture to coat both sides. RESERVE dredge flour.
  • Heat oil in a large oven proof skillet or Dutch oven over medium-high heat.
  • Sear the steak on both sides until browned (about 3-4 minutes per side).
  • Remove meat and set aside.
  • Add additional 1 tablespoon butter to melt if necessary, scraping the bottom of the pan to release browned bits.
  • Add sliced onions, carrots, celery and mushrooms, cooking 5 minutes or so until soft.
  • Return the meat to skillet.
  • Whisk together the beef broth and Worcestershire sauce.
  • Cover and cook in a 300-325° oven for 1 1/2-2 hours, or until the meat is very tender.
  • Remove meat to a platter and keep warm.
  • If the gravy is too thin, whisk together 1 tablespoon of the leftover flour mixture with a little cold water to make a slurry.
  • Stir slurry into the pan juices, and simmer on the stove top until you reach desired thickness. 
  • Serve immediately with mashed potatoes, buttered noodles, or rice to soak up the savory onion gravy. 

COOKING THURSDAY ~ LEMON ROAST CHICKEN ~ BLOG 365.148B

LEMON ROAST CHICKEN – serves 4

A mouthwatering and juicy oven baked chicken made with simple seasonings and oven roasted to crispy perfection. I like to prep it a couple hours before baking and let seasonings soak in to meld flavors. I also like to serve it with roasted broccolini and a parsley rice for balance. I also remove it from the refrigerator 45 minutes before roasting to bring it to room temperature.

4 chicken leg quarters
4 tablespoons butter, melted
1 1/2 tablespoons lemon pepper
FRESH ground sea salt
1/2 teaspoon smoked paprika
3 tablespoons FRESH minced Parsley
3-4 lemons, sliced

  • Preheat oven to 425°.
  • Spray baking sheet/pan with non stick spray.
  • In a small bowl whisk together all dry ingredients with the melted butter.
  • Trim chicken leg quarters of any excess skin and fat, then pat dry with paper towels.
  • Generously brush both sides of chicken quarters with butter mixture.
  • Arrange skin side up in the baking sheet.
  • Arrange sliced lemons on and around chicken pieces.
  • Bake in oven 35 to 45 minutes or until cooked through.
  • When chicken is done, remove the pan from the oven and let rest in the pan for 5-10 minutes before serving.
  • Serve over prepared rice, spooning pan drippings over top.

NOTE:

  • Dark meat such as chicken quarters greatly benefit from cooking to higher internal temps. By removing from oven with internal temperature of 185°, the temperature will continue to rise to 190-195° (which is your actual target temperature) as it rests creating a much juicier and tastier chicken.

COOKING THURSDAY ~ SOUTHWEST CHICKEN SKILLET ~ BLOG 365.148A

HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.

SOUTHWEST CHICKEN SKILLET serves 4-6

1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional

  • Heat the oil 2–3 minutes over medium heat in deep skillet.
  • Season both sides of the chicken thighs with half of the seasoning mix.
  • Sear the chicken 5–6 minutes, or until they release easily.
  • Flip and cook for another 2 minutes.
  • Remove the chicken from the skillet.
  • Add the onion, cooking 6-7 minutes until softened.
  • Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
  • Nestle the chicken into the pan along with any juices.
  • Top each piece of chicken with cheese.
  • Sprinkle Peppadew peppers around chicken pieces.
  • Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
  • Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.

COOKING THURSDAY ~ CAJUN COLA GLAZED PORK LOIN ROAST ~ BLOG 365.141D

CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

  • Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
  • Generously season roast with FRESH ground sea salt and black pepper.
  • Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
  • Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats.
  • Remove roast from marinade and discard the marinade.
  • Tie up roast.
  • Generously re-season roast with FRESH ground sea salt and black pepper.
  • Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
  • Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
  • Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
  • During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer. BASTE FREQUENTLY if necessary!
  • Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

  • While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir 2 minutes until thickened.
  • Remove from heat and let cool down.
  • Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

  • If you don’t have a bag large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
  • ALSO quite good with root beer or Dr. Pepper.

**COOKING THURSDAY ~ OUR FAVORITE SLOW COOKED BROWN SUGARED CORNED BEEF ~ BLOG 365.141A

our favorite SLOW COOKED BROWN SUGAR CORNED BEEF

4-5 1/2 pound corned beef
1 sweet onion, quartered
1 cup sugar
1 tablespoon Grandma’s Molasses
12 ounce Moose Drool Brown Ale
1/2 teaspoon ground bay leaf
2 stalks celery, finely sliced
Seasoning from below or Seasoning packet from meat package
1 teaspoon Herbs de Provence
1 large bag baby carrots
1 pound Baby potatoes

  • Arrange carrots, celery and onions on bottom of slow cooker.
  • Add the corned beef to a large slow cooker.
  • Tuck potatoes around the sides.
  • Whisk together the sugar, molasses and seasonings together.
  • Whisk in the beer
  • Pour over the corned beef.
  • Cover and cook 1 hour on high.
  • Reduce heat to low and cook another 5 hours.
  • Let cool slightly before slicing or shredding for Reuben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

COOKING THURSDAY ~ MEATBALL SOUP ~ BLOG 365.134D

SLOW COOKED MEATBALL SOUP serves 8-10

3 medium carrots, sliced
2 celery ribs, sliced
1 small sweet onion, chopped
1/2 teaspoon ground bay leaf
1 teaspoon Italian seasoning
FRESH ground sea salt & black pepper
24 ounces thawed frozen fully cooked Italian meatballs**SEE NOTE
(2) 14-1/2 ounce cans Italian diced tomatoes, undrained
5 cups beef bone broth
1 cups water
1/2 cup dry red wine

  • Add ingredients to a 6 quart slow cooker.
  • Cover and cook on low 5-6 hours until vegetables are tender and flavors are blended.

3/4 cup ditalini or other small shell pasta
4 cups fresh baby spinach, trimmed
1 mini red peppers, sliced into rings
FRESH grated Parmesan cheese for serving

  • Stir in pasta, cooking 15-20 minutes more on high until pasta is tender.
  • Stir in spinach until wilted.
  • Sprinkle with Parmesan cheese before serving.

NOTE:

  • Tortellini makes a great substitution for the pasta for a more substantial soup.
  • Homemade meatballs are truly wonderful if you have the time.

COOKING THURSDAY ~ ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS ~ BLOG 365.134C

Taco Bell’s Enchirito is a discontinued fan-favorite where an enchilada, taquito and a burrito cross together have a menage-a-trois whose beautiful baby is the enchirito.

It consisted of a soft flour tortilla filled with seasoned ground beef, refried beans, and diced onions, rolled up and smothered in red enchilada sauce and melted cheddar cheese, traditionally topped with black olives. Personally, I’m not an olive fan so those are out 🙂 I’ve also changed out the flour tortillas for a golden blend that has more flavor and crisps really well. I also made them lighter by using less refried beans

Super easy AND quick with a tasty ground beef taco seasoned filling of ground beef with enchilada sauce and cream cheese is all stuffed into corn tortillas with a hint of jalapeño and cilantro before being baked until crispy. Add a heavy splash of enchilada sauce over the top, layer them with cheese and bake them again!

ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS serves 4

1 can refried beans
1 pound ground beef
1 yellow onion, chopped
3 tablespoons Homemade Taco Seasoning (see recipe below) or store bought seasoning
2 1/2 cups red enchilada sauce
4 ounces cream cheese, at room temperature, cut into pieces
2 ounces velveeta, diced
16 to 20 corn tortillas or 8-10 golden blend (half flour, half corn) tortillas
Avocado oil
2 cups shredded Mexican cheese blend

  • Preheat the oven to 425°.
  • LIGHTLY oil a shallow baking dish or deep baking sheet.
  • In a large skillet set over medium high heat, place the beef and onion, cooking 8-10 minutes and breaking up the meat into small pieces until the fat has completely rendered and the beef is browned.
  • Add the taco seasoning and 1/2 cup water.
  • Reduce the heat to medium and simmer 5-6 minutes until the sauce thickens to coat the meat. Stir in 1/2 cup of the enchilada sauce and the cream cheese, cooking and stirring 1-2 minutes, JUST until the cream cheese melts. Remove the skillet from the heat.
  • Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable.

  • Place the tortillas on a baking sheet and rub one side with avocado oil.
  • Flip them over and spread a thin layer of refried beans.
  • Spoon 2-3 tablespoons of the beef mixture down the center on to the beans.
  • Roll up like a cigar and place seam-side down on the baking sheet.
  • Repeat with the remaining tortillas and beef.
  • Bake 10 minutes until they begin to crisp and then carefully flip them over and cook 4-5 minutes more until both sides are crispy.
  • Remove from the oven.
  • During the 1st baking time heat 2 cups on enchilada sauce in a small sauce pan. Add velveeta, stirring to completely melt into the enchilada sauce.
  • Coat the bottom of a lightly oiled 2nd baking dish with 1 cup of enchilada sauce.
  • Arrange the enchiritos over the sauce and top with the remaining enchilada sauce followed by the shredded cheese.
  • Bake 8-10 minutes until the cheese is melted and bubbling.

2 avocados, chopped
1/3 cup chopped fresh cilantro
1 jalapeno, seeded and FINELY chopped
1/4 cup fresh lime juice, plus lime wedges, for serving
flaky sea salt
Crumbled Cotija cheese
sour cream

  • Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice and a pinch of flaky salt.
  • Fold ingredients gently to mix.
  • Top the taquitos with the avocado mixture, sour cream and crumbled Cotija.
  • Serve warm with lime wedges for squeezing.

HOMEMADE TACO SEASONING
2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine pink Himalayan salt

  • In a glass jar, combine everything, mixing well.
  • Store at room temperature in a cool, dark place for up to 6 months.Â