Category: PROTEINS

CARNITAS in HOT PINEAPPLE SAUCE BLOG 365.216

CARNITAS in HOT PINEAPPLE SAUCE

3 cups FRESH FINELY chopped pineapple (or 2 LARGE cans crushed pineapple)
2/3 cup Frank’s Original Hot Sauce
1/4 cup brown sugar
2 tablespoons sugar
1 tablespoon Pampered Chef South West seasoning
FRESH ground sea salt and black pepper, to taste
3 pound pork shoulder cut into large chunks
1 LARGE Vidalia onion, cut into wedges
2 jalapeños, stem, ribs and seeds removed and then diced
3-4 garlic cloves, FINELY minced
Tortillas
Garnishes: chopped onion, FRESH chopped cilantro, Lime wedges and cheese if desired

  • Spray the crock with non-stick spray.
  • Combine the granulated sugar, southwest seasoning, FRESH ground sea salt and black pepper.
  • Coat pork pieces with seasoning.
  • Arrange pork pieces along bottom of crock.
  • Combine pineapple pieces, brown sugar and hot sauce until well mixed.
  • Pour hot sauce mixture over pork pieces.
  • Cook on low 6-8 hours until meat is tender.
  • Stir combine.
  • Serve with tortillas and garnishes.

STRAWBERRY CHICKEN SALAD ~ BLOG 365.213

This recipe has 2 choices for dressing depending on your mood 😀 One is creamy and the other more citrusy and tart.

STRAWBERRY CHICKEN SALAD
SALAD
2-3 cups rotisserie chicken pieces**
2 cups torn Napa cabbage
2-3 cups torn romaine lettuce
2 cups chopped and sliced strawberries
1 LARGE orange, peeled and chopped large
1 LARGE bunch green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Place lettuce on a platter and top with the chicken pieces, strawberries, onions and orange pieces OR toss all together based on your preference.

YOGURT DRESSING
1/3 cup plain yogurt
2 tablespoons Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

  • Whisk together the yogurt, mayonnaise, vinegar, honey, FRESH ground sea salt and black pepper.
  • Drizzle dressing over salad and serve immediately.

VINAIGRETTE DRESSING
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.

NOTES: During the summer it’s tasty to change up the rotisserie chicken pieces for grilled chicken breast pieces.

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

PORK CHOPS & POTATOES ~ BLOG 365.188

The original recipe called for using the slow cooker which is great, but NOT always necessary so I converted this to an oven recipe.

PORK CHOPS & POTATOES
6 bone in pork chops (6-8 ounces each)
1 tablespoon avocado oil
1 tablespoon butter
24-30 ounce package frozen shredded hash browns, thawed
1 1/2 cups grated sharp cheddar cheese
1 can Campbell’s cream of celery soup
1/2 cup milk
1/2 cup FULL fat sour cream
FRESH ground sea salt and black pepper, to taste
1 can French fried onions

  • Preheat oven to 350°.
  • In a LARGE skillet heat oil and butter over medium heat until melted.
  • Generously season pork chops on both sides with FRESH ground sea salt and black pepper.
  • Sear pork chops quickly on both sides. Set aside.
  • In a large bowl whisk together the soup.
  • Stir in 1 cup of the cheese and half of the onions.
  • Fold the hash browns into the soup mixture.
  • Arrange potato mixture in the bottom of a large baking dish.
  • Nestle browned pork chops into potato mixture.
  • Cover and bake 45 minutes.
  • Uncover and top with remaining cheese and onions.
  • Bake another 15 minutes until pork is cooked through and cheese is melted.

NOTE:

  • To convert to a CROCK-POT recipe you don’t need to thaw the hash browns first, just break them up into smaller pieces.
  • Also be sure to spray CROCK-POT well with non-stick spray.
  • Prepare the same as for the oven by layering the potatoes under the pork chops and saving the remaining cheese and onions for the last 15 minutes.
  • Slow cook on low 5-6 hours.

PAN SEARED CHICKEN with LEMON LIME SAUCE ~ BLOG 365.180

This is a modified recipe reminiscent of RAO’S famous lemon chicken. Everyone cleaned their plates and went in for seconds.

PAN SEARED CHICKEN with LEMON LIME SAUCE serves 4

4 chicken breast steaks, 1/4 inch thick
FRESH ground sea salt and black pepper
1/3 cup flour
2 tablespoons butter
1 tablespoon avocado oil

  • Melt butter and oil in large skillet over medium heat.
  • Add shallots and stir 30 seconds.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour, shaking off excess.
  • Add chicken breasts to hot butter. Sear each side 3-4 minutes until cooked through.
  • Serve over noodles, rice or mashed potatoes and drizzle sauce over top.

SAUCE
1 cup FRESH lemon juice
1 cup key lime juice
1/2 cup avocado oil
1/2 cup HOMEMADE chicken broth
1 tablespoon red wine vinegar
2 tablespoons sugar
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon cornstarch

  • Whisk together the lemon juice, key lime juice, avocado oil, red wine vinegar, sugar, garlic, FRESH ground sea salt and black pepper in a large saucepan.
  • Simmer 5-10 minutes until sugar is dissolved and heated through.
  • Put the cornstarch in a small bowl and ladle out about a 1/2 cup of lemon juice mixture to whisk into the cornstarch.
  • Add cornstarch mixture to the saucepan, whisking until combined. Simmer 5-10 minutes until desired thickness.

HONEY ROASTED BABY BACK RIBS ~ BLOG 365.173

HONEY ROASTED RIBS adapted from Cook’s Country

Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.

This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.

5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces

1 1/4 cup QUALITY honey
5 tablespoons Bragg’s Liquid Aminos
¼ cup apple cider vinegar
¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
¼ teaspoon cayenne pepper

  • Divide ribs between two 1-gallon zipper-lock bags.
  • Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, pepper, and cayenne together in bowl.
  • Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags ­occasionally.
  • Adjust oven rack to middle position and heat oven to 325.
  • Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
  • Add enough warm tap water to cover entire bottom of sheet (about 2 cups). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
  • Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator.
  • Tent ribs loosely with foil and bake for 1¼ hours.
  • Uncover ribs and continue cooking until just tender, about 1 hour longer.
  • Bring reserved marinade to boil in large dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
  • Brush ribs with 1/3 cup glaze, return to oven, and continue to cook 15-30 minutes until glaze begins to bubble and ribs are brown.
  • Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
  • Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze.
  • Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt.
  • Serve.

NORWEGIAN MEATBALLS ~ BLOG 365.167

This is another recipe from an old antique recipe box that became an instant keeper for our family. The flavorful meatballs and light delicate sauce make this a refreshing meal for any time of year.

NORWEGIAN MEATBALLS
Prep Time: 45 minutes Cook Time: 40 minutes Rest Time: 5 minutes
Total Time: 1 hr 30 minutes Servings: 12

MEATBALLS
1 cup torn croissants
½ cup WHOLE milk
2 LARGE eggs
1 LARGE onion, FINELY grated
+/- 1 tablespoon FRESH grated ginger
+/- 1 tablespoon FRESH ground salt, to taste
1-2 teaspoons FRESH ground nutmeg, to taste
2-3 cloves garlic, FINELY minced
1 ½ teaspoons FRESH ground black pepper
3 pounds LEAN ground beef

  • Preheat the oven to 400°.
  • Grease a LARGE baking sheet. 

  • Combine bread pieces, milk, eggs, onion, ginger, salt, nutmeg, garlic, and pepper in a mixing bowl. Let stand 10 minutes until bread absorb all the milk.
  • Stir until just mixed and add ground beef mixing until well blended.
  • Shape mixture into 1-inch meatballs and place on the prepared pan. 

  • Bake 20-30 minutes in the preheated oven until browned.
  • Set meatballs aside to rest while you prepare the gravy.

GRAVY
3 tablespoons butter
2 tablespoons minced onion
5 tablespoons WONDRA flour
4 cups HOMEMADE beef broth
½ cup sour cream
1 dash cayenne pepper
FRESH ground sea salt and black pepper, to taste

  • Melt butter in a large skillet over medium-high heat.
  • Sauté onion until tender, about 3 minutes.
  • Whisk in flour and cook 2-3 minutes until lightly browned.
  • SLOWLY add broth; cooking and stirring gravy 5-10 minutes until smooth and thickened. Blend in cream, cayenne pepper, and black pepper. 

  • Gently layer cooked meatballs into the gravy and SLOWLY simmer, heating through 5 minutes or so, but DO NOT BOIL. 

  • Serve over wide egg noodles, mashed potatoes or rice.

NOTES: These meatballs freeze wonderfully!

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.