Category: PROTEINS

CHOPPED BACON SALAD ~ BLOG 365.166

CHOPPED BACON SALAD

1 tablespoons avocado oil
1 pound QUALITY bacon 
6 cloves garlic, sliced thinly
5 tablespoon raw slivered almonds
FRESH ground sea salt and black pepper, to taste
1/3 cup red wine vinegar
2 tablespoons QUALITY honey 
1 large shallot, THINLY sliced (see notes)
2 heads romaine, chopped
3 cups mixed chopped radicchio, frisée and trimmed fennel
1 tablespoon FRESH thyme leaves
1/4 cup FRESH chopped flat leaf Italian parsley

  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • When hot, cook the bacon slices in batches in the hot oil, turning them regularly and adding more slices, one by one, as the first slices brown and shrink.
  • When crumbly crisp and browned to your desire, about 10 to 12 minutes, transfer bacon slices to a paper towel-lined plate. Drain, (reserving the drainings for the dressing) all BUT 1 tablespoons of fat from the pan. 

  • Add the garlic to the pan. Cook, stirring often until the edges of the garlic start to turn golden.
  • Add the almonds and continue cooking, 5-7 minutes, stirring, until both the garlic and almonds look golden and toasted.
  • Remove with a slotted spoon and transfer to the paper towel-lined plate also. Do not discard the pan drippings. You will use them in the dressing.

  • In a large bowl, mix the red wine vinegar and honey with a whisk until dissolved then add the shallot, season with salt and pepper. Set aside for 5 minutes.
  • Pour in  5 tablespoons of the warm pan drippings from the skillet while straining it into the vinegar mixture.
  • Season to taste with salt and pepper, whisk again.
  • Drizzle vinaigrette over bowl of greens and herbs, tossing well.
  • To serve, top the salad with the crispy garlic and almonds then crumble the bacon over it tossing it again as desired. 

NOTES:

  • I often will crisp additional shallots for the top of the salad.
  • I also add a handful of halved grape tomatoes and/or chopped hard salami when I have it on hand.

VERDE CHICKEN ENCHILADA BAKE ~ BLOG 365.157

VERDE CHICKEN ENCHILADA BAKE
3 cups green enchilada sauce
12 small corn tortillas, lightly fried
2 boneless skinless chicken breasts, pan fried until cooked through
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
2 cups shredded Taco blend Monterey jack cheese
1 cup sliced scallions
1/2 cup sliced or chopped black olives (OPTIONAL)
1/4 cup FRESH chopped cilantro
Crumbled queso fresco or Cotija cheese
lime wedges

  • Preheat oven to 375°.
  • Spray a 9 inch baking dish with non-stick cooking spray.
  • Heat butter in large skillet until melted.
  • GENEROUSLY season to taste the chicken breasts with FRESH ground sea salt and black pepper.
  • Add chicken breasts to skillet, searing 3-4 minutes on both sides until cooked through.
  • Remove chicken, reserving drippings. Add a small amount of avocado oil as necessary.
  • Cool chicken slightly and shred into pieces.
  • Add the tortillas to the skillet in a single layer and fry until crisp, allowing to dry on paper towels.
  • Pour verde sauce in shallow bowl.
  • Pour 1/2 cup sauce on bottom of baking dish.
  • Dip four of the tortillas in sauce and place in a single layer on the bottom of the baking dish.
  • Top with half of the shredded chicken and about half of the shredded cheese, about half of the scallions and olives if using. Sprinkle a pinch of the cilantro on top.
  • Dip four more tortillas in enchilada sauce and layer onto the chicken.
  • Top with the remaining chicken, and most of the remaining cheese, olives, and scallions and another pinch of cilantro, saving a small amount of each for garnish. Set that aside.
  • Top with remaining tortillas.
  • Drizzle remaining verde sauce over top.
  • Bake 20 minutes until warmed through and bubbling.
  • Remove from the oven.
  • Allow to cool for 5 minutes.
  • Top with remaining chopped cilantro, scallions, queso fresco.
  • Serve with sour cream and lime wedges.

CHICKEN WALDORF SALAD ~ BLOG 365.152

CHICKEN WALDORF SALAD
1/3 cup walnut pieces
2 Granny Smith apples, chopped
1 LARGE lemon, juiced
1 bunch green onions, sliced
2 stalks celery, diced
3/4 cup vanilla Greek yogurt
1 tablespoon apple cider vinegar
FRESH ground sea salt and black pepper, to taste
1 tablespoon poppy seeds
2-3 cups shredded rotisserie chicken
6-8 cups torn romaine lettuce
4 hard boiled eggs, sliced optional

  • Coat the apple pieces in the lemon juice.
  • Whisk together the yogurt, apple cider vinegar, poppy seeds, FRESH ground salt and pepper together.
  • Toss together the lettuce, onions, celery, chicken, apples and walnuts.
  • Drizzle with dressing and toss together.
  • Serve immediately.

BLACK BEANS & RICE with CHICKEN ~ BLOG 365.150

BLACK BEANS & RICE with CHICKEN
1 cup uncooked Basmati rice
1 cup water
1 cup chicken broth
2 teaspoons chili powder
FRESH ground sea salt and black pepper
2-3 cups rotisserie chicken pieces
1/4 cup minced scallions or red onions
1 can seasoned black beans, rinsed
1/4 cup chopped cilantro leaves
FRITOS

GARNISHES: sour cream, grated cheese, minced onions, salsa, avocado chunks, lime wedges…

  • In a LARGE non-stick skillet, combine water, chicken broth, chili powder, FRESH ground sea salt, black pepper and rice.
  • Bring to a boil.
  • Cover and reduce heat to low, cooking 15-20 minutes until tender.
  • Add beans during the last 5 minutes.
  • Remove from heat and add chicken.
  • Recover and let sit 5 minutes until chicken is heated through.
  • Add a scoop of fritos to the plate and top with a spoonful of the rice mixture.
  • Top with garnishes of choice.

WING DINGS ~ BLOG 365.145

WING DINGS
1/4 cup FINELY chopped celery
1/4 cup FINELY chopped onion
1/4 cup FINELY chopped carrot
2 tablespoons ranch salad dressing mix
1 LARGE egg, lightly beaten
1 pound ground chicken
2 cups CRUSHED potato chips, divided
2 tablespoons avocado oil
1 tablespoon butter
1/2 cup Frank’s buffalo wing sauce

  • In a large bowl combine celery, onion, carrots, dressing mix and egg until well blended.
  • Add chicken and half the potato chips, mixing well.
  • Roll into 18 or so meatballs.
  • Heat butter and avocado in large skillet over medium heat.
  • Roll meatballs in remaining potato chips.
  • Cook in small batches, not crowding the pan, until browned and cooked through.
  • Drain well on paper toweling.

8 ounces spreadable cream cheese, room temperature
1/2 cup Gorgonzola cheese crumbles
2 tablespoons WHOLE milk
2-3 garlic cloves, MINCED
2 tablespoons Frank’s buffalo wing sauce

  • Combine ingredients until well blended.
  • Use as a base or dipping sauce.

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS ~ BLOG 365.143

DURING the depression in El Reno, a small Oklahoma town along the Mother Road aka Route 66 at Hwy 81 when hamburger meat was really expensive Ross Davis, an inventive diner owner found a way to ration the meat with the inclusion of flavorful and cheap onions that stretched the meat and built the flavor too, hence why it was called the depression burger.

The recipe has been passed down through the generations and are still made the same way today. Several other diners followed suit and a burger star was born. The burger became a national treasure and is the ugly kissing cousin to the prettier version of how burgers are served today with the grilled onions on top.

I’ve added cheese and changed the onions to shallots which give it a bit of an extra bite. By adding the cheese we have onions between the meat and cheese as well as on top of the cheese.  The key to the flavor in my opinion is to ALMOST burning the onions.

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS
Adapted from Cook’s Country

3 shallots, peeled, halved and thinly sliced
salt and pepper
1 pound ground beef
1 tablespoon butter
1 tablespoon avocado oil
4-8 slices cheddar cheese
Mayonnaise
Ketchup and Mustard
Pickles
4 hamburger buns, toasted

  • Combine the onion slices and 1 teaspoon of salt in a large bowl, tossing to combine.
  • Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally.
  • Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Be sure to do this over the sink since the onions will have quite a bit of liquid in them.
  • Divide the onions into 4 separate mounds on a rimmed baking sheet.
  • Form the beef into 4 lightly packed balls.
  • Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm so the onion adheres to the beef. The patties should measure 4 inches in diameter.
  • Season the beef generously with salt and pepper.
  • Melt the butter with the oil in a 12-inch skillet over medium heat.
  • Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges.
  • Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
  • Add 1 or 2 slices of cheese to each burger and allow to melt.
  • Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns.
  • Serve immediately.

Originally posted July 12, 2018 / Updated May 23, 2023

SUNDAY (ALL DAY) MEATBALLS ~ BLOG 365.136

SUNDAY (ALL DAY) MEATBALLS

MEATBALLS
Avocado oil
2 slices dense sourdough bread
+/- 1/2 cup WHOLE milk
1 pound QUALITY ground beef
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper
1/4 cup red wine
3 1/2 cups WHOLE peeled tomatoes, hand crushed by hand
1/4 cup oil packed, chopped sun dried tomatoes
1/3-1/2 cup FINELY chopped Vidalia onion
2 LARGE cloves garlic, minced

  • Preheat oven to 450°.
  • Grease a 9×13 baking dish with oil.
  • Place the bread in a small bowl and pour enough milk to soak the bread. Allow to sit 5-10 minutes.
  • Add ground beef to medium bowl.
  • Squeeze out excess milk out of bread and crumble bread over ground beef.
  • Add egg, salt and pepper to taste.
  • Grease your hand with a bit of the oil , mix the meat mixture gently and then roll meat mixture into 10-12 meatballs, placing in greased baking dish.
  • Bake meatballs 10-15 minutes – just enough to crisp the outsides, but not entirely cook the insides.

SAUCE
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped basil
1/2 tablespoon FRESH chopped oregano
1 teaspoon FRESH chopped thyme
+/- 1/2 teaspoon crushed red pepper
4 pickled jalapeno slices (optional)
1-2 cups shredded mozzarella cheese

  • Combine the wine, crushed tomatoes, sun-dried tomatoes, onions, garlic, seasonings to taste and pickled jalapeño if using.
  • Pour sauce over meatballs.
  • Cover with foil and bake 25 minutes.
  • Remove foil and sprinkle with cheese.
  • Return to oven and bake 10 minutes more until cheese is melted and golden.
  • Serve over pasta and enjoy!

SWEET & SOUR MEATBALLS ~ BLOG 365.132

This is another one of the several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

SWEET & SOUR MEATBALLS yields 12-18 meatballs
MEATBALLS
3/4 pound ground beef
3/4 pound ground pork
2/3 cup cracker crumbs
1 teaspoon Johnny’s seasoning salt
2/3 cup evaporated milk

  • Preheat oven to 300°.
  • Gently combine all the ingredients together.
  • Roll into meatballs.
  • Brown meatballs (they will finish cooking through in oven) and transfer to baking dish.

SAUCE
13.5 ounce can pineapple tidbits
2 tablespoons cornstarch
2 tablespoons Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 small green pepper, chopped (OPTIONAL)

  • Drain juice from pineapple pieces into saucepan.
  • Add liquid aminos and vinegar.
  • Whisk in cornstarch until smooth.
  • Fold in green pepper if using.
  • Cook slowly until thickened.
  • Pour over meatballs.
  • Bake 20-30 minutes until heated through.

MAMA GRONK’S CHICKEN CASSEROLE ~ BLOG 365.131

MAMA GRONK’S CHICKEN CASSEROLE (adapted from)
4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish

  • Spray bottom of large baking dish with non-stick cooking spray.
  • In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
  • Fold in bread cubes.
  • Layer evenly into baking dish.
  • Whisk together the milk, eggs and soup.
  • Pour egg mixture over bread and chicken mixture.
  • Cover and chill 2-3 hours minimum.
  • Uncover casserole and bring to room temperature for 20-30 minutes.
  • Preheat oven to 350°.
  • Bake 1 hour.
  • Top with cheese and bake 5-10 minutes until cheese is melted.
  • Garnish and serve.

NOTE: This recipe can be baked in individual ramekins for personal servings.

GERMAN MEATBALLS ~ BLOG 365.125

GERMAN MEATBALLS
1 pound lean ground beef
1/2 pound ground pork
1/2 cup FINELY chopped onion
3/4 cup FINELY ground bread crumbs
1 tablespoon FINELY chopped FRESH parsley
FRESH ground sea salt and black pepper
1 teaspoon Worcestershire sauce
1 LARGE egg, beaten
1/3 – 1/2 cup WHOLE milk
2-3 tablespoons avocado oil
24 ounces sauerkraut, undrained
1/3-1/2 cup homemade chicken bone broth

  • In a large bowl combine the ground beef, ground pork, onion, bread crumbs, parsley, salt and pepper, Worcestershire sauce, egg and milk JUST until combined. DO NOT OVERWORK.
  • Shape into meatballs.
  • Heat oil in large skillet.
  • Brown each meatball on all sides, removing to drain fat.
  • Add sauerkraut to skillet and top with browned meatballs.
  • Pour bone broth around edges.
  • Cover and simmer 20 minutes. Add more broth as necessary.
  • Top with parsley before serving.

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

SALSA VERDE HALIBUT ENCHILADAS ~ BLOG 365.115

I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.

SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
  • Sprinkle on all sides of halibut to season.
  • Heat oil over medium heat in large skillet.
  • Sear halibut JUST until fish is opaque throughout.
  • Cool slightly and then into chunks when cool enough to handle.
  • Preheat oven to 400°.
  • Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
  • Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
  • Cook 2-3 minutes, stirring occasionally until warmed through.
  • Spread pinto beans evenly in the bottom of your baking dish.
  • One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
  • Pour the remaining sauce over the enchiladas and beans.
  • Sprinkle with remaining cheese.
  • Top with chopped tomatoes.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
  • Sprinkle on cilantro when serving.