Category: PROTEINS

SWEDISH MEATBALLS ~ OLDIE BUT GOODIE

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

  • Preheat oven to 350 degrees.
  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30. 
  • Bake 20-25 minutes until cooked through.
  • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Melt butter over medium high heat.
  • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

CHICKEN KIEV ~ CLASSIC GOOD EATS

8 tablespoons + 2 tablespoons unsalted butter, room temperature
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Panko crumbs + 1/4 cup for filling
1/4 bag frozen broccoli florets, chopped
salt and pepper to taste for chicken pieces
Safflower oil for frying

  • Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. 
  • Fold in broccoli floret pieces.
  • Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  • Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Spray chicken lightly with water as well as the top of the plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
  • Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. 
  • Place chicken in refrigerator for 2 hours, or up to overnight.
  • Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
  • Heat 1/2-inch of safflower oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
  • Dip each breast in the egg mixture and then roll in the bread crumbs. 
  • Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. 
  • Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Easy Chicken and Dumplings

Easy Chicken and Dumplings
1 (32) oz of chicken broth
5 cups of shredded cooked chicken
1 10 1/2 can of cream of mushroom soup
1 10 1/2 oz can of jumbo refrigerated buttermilk biscuits
frozen peas

Directions:  I always toss in some frozen chopped onions and season with a little pepper or Mrs. Dash. Bring first 3 ingredients to a boil over med. high heat. Cover, reduce heat to low and simmer, stirring occasionally. Increase heat to med. high : return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness: cut into 1/2 inch wide strips.;
Drop strips, 1 at a time, into boiling broth mixture. Add peas and cover, reduce heat to low and simmer 15 to 20 min. stirring occasionally to prevent dumplings from sticking.

Here’s what you’ll need:
  • Cut up 2 boneless, skinless chicken breasts to help them cook.
  • Put the chicken pieces in boiling water and let them cook for about 20 minutes.
  • Once the chicken is cooked through, drain them and then shred it with 2 forks.
  • Combine the chicken broth, cream of mushroom soup and cooked chicken in a dutch oven.  Bring it to a boil, turn it down and cover it and let it simmer for a bit and then turn it back up to a low boil.
  • While the chicken is boiling in the stock, throw some flour down on the cutting board.  Open the biscuits and pad them down until they were about 1/8 inch and then cut them into 1/2 inch strips.
  • Drop them into the pot and let it cook, cover, for about 20 minutes.  Stir it every once in a while so they biscuits didn’t stick.
  • Put about 1/2 bag of green peas in the pot, too.
Here’s what you’ll end up with:

This recipe is so good and easy.  The peas added a sweetness to the dish. I only added green peas but you could also add some carrots or whatever veggies you want to it.

TUNA CAKES with FRENCH REMOULADE SAUCE~CRAB or SALMON

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

  • In a medium mixing bowl whisk egg until golden and consistency is smooth.
  • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
  • Add enough panko crumbs to make a paste.
  • Add tuna and blend well.
  • Form 6 cakes or logs.
  • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture
    • In a cast iron pan melt butter.
    • Roll cakes in panko crumbs.
    • When butter is frothy, add tuna cakes.
    • Brown each side until golden.
    • In a food processor mix together all the sauce ingredients until well blended.
    • Microwave 1 minute until hot.
    • Pour over tuna cakes and enjoy.

    **Crab or Salmon works well too.

    Submitted to:

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      TEX MEX MEATBALL SOUP

      It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

      TEX MEX MEATBALL SOUP
      MEATBALLS
      1 1/2 pounds lean ground beef
      1/2 pound ground pork
      4 cloves of garlic, minced
      1 teaspoon cumin
      1 teaspoon sea salt
      1/2 teaspoon fresh ground black pepper
      1 tablespoon minced onion
      1 Jumbo Egg
      1 cup cooked rice
      1 tablespoon bread crumbs
      SOUP
      2 pounds Roma tomatoes, diced
      2 cloves garlic, minced
      2 small sprigs of cilantro, minced fine
      1/2 small Vidalia onion, diced
      1 tablespoon safflower oil
      1 teaspoon sea salt
      3 cups chicken stock
      1 avocado, sliced
      white cheese or sour cream for garnish

      MEATBALLS

      • In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
      • In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
      • Roll into 1 – 1 1/2 inch balls and set aside.

      SOUP

      • In a sauce pan heat the oil and add the onions and garlic. Saute’ until fragrant.
      • Add the tomatoes and sea salt, cooking for 5 minutes until soft and tender.
      • With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
      • Return the tomato and chicken stock to the sauce pan and bring to a boil.
      • Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
      • To serve, place a few meatballs in each bowl and cover with ladles of soup.
      • Garnish with avocado and a sprinkle of white cheese or sour cream.

      PIQUANT CHICKEN with CHARRED TOMATO SAUCE

      Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.
      PIQUANT CHICKEN with CHARRED TOMATO SAUCE
      3 pounds skinless chicken breast
      1-1/2 cups oil
      2 cans Chipolte Peppers in Adobo Sauce
      1 (can) 16 ounce whole tomatoes, chopped
      1 cup onions, chopped fine
      1/2 cup chopped celery
      1 large bunches green onions, chopped
      1/4 cup chopped parsley
      3 large cloves garlic, sliced thin
      3 cups chicken broth
      1 tablespoon red pepper
      1 teaspoon black pepper
      2 tablespoons sea salt
      2 tablespoons sugar
      1/2 teaspoon oregano
      2 tablespoons Worcestershire sauce

      • Drain peppers, retaining sauce. Finely chop peppers and set aside.
      • In a heavy skillet, add 1/4 oil and heat until hot. 
      • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
      • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce. 
      • Cook on low heat until brown in color. 
      • Add onions, celery, garlic and stir until mixture is sauteed. 
      • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. 
      • Slowly add chicken broth while stirring to blend all ingredients together. 
      • Add all seasonings, sugar and Worcestershire sauce. 
      • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes. 
      • Turn down heat, and add green onions and parsley. 
      • Heat remaining oil until hot. 
      • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
      • Drain on paper towels to remove excess oil. 
      • Slowly add chicken to the sauce and cook for about 45 minutes.

      BUFFALO CHICKEN SHEPHERD’S PIE

      I have a friend who hates to have her food touch other food. She’s very particular about keeping it all separate on a plate.
      I wonder how she’d be with Shepherds Pie?
      I think Shepherds Pie is just an excuse to play with your food and throw it all in a pile and eat it. 
      It helps that it’s extremely delicious too!
      I’ve been on a buffalo kick and I find myself throwing it in just about everything.  I’ve made this Shepherd’s Pie a couple of times and am always amazed at how incredibly tasty it is. 
      Buffalo Chicken Shepherds Pie Recipe

      Adapted from Once A Month Mom

      2 pounds boneless chicken breast
      1 tablespoon oil (I used bacon grease)
      3 stalks celery, diced (6 oz)
      2 carrots, diced (6 oz)
      1 large onion, diced (12 oz)
      4 cloves garlic, minced
      1 pint cherry tomatoes, halved or quartered
      2 teaspoons paprika
      Salt and pepper
      1/4 cup chicken stock
      1/4 cup buffalo wing sauce (I used Franks)
      1/4 cup ranch dressing, light
      4 oz. mozzarella cheese, part skim, shredded
      6 potatoes (I used 3 pounds)
      1/2 cup sour cream, light

      Cook chicken with salt and pepper.  Remove and dice or shred.  In same pan, combine celery, carrots and onion with oil and saute for 6 – 8 minutes. Add garlic. Saute for a couple more minutes.  Add chicken, cherry tomatoes, paprika and more salt and pepper. Add chicken broth and buffalo wing sauce.  Stir to combine.  Reduce heat and simmer. 
      Boil potatoes until done.  Mash and combine with 1/2 cup sour cream.  Set aside.
      Pour the chicken mixture into the bottom of a 9 x 13 in. pan sprayed with cooking spray.  Add the ranch to the top and the mozzarella cheese. (you can use blue cheese instead of ranch and mozzarella if you like).  Spoon the potatoes on top of chicken mixture.  Bake at 375 for 25 – 30 minutes. 

      Total calories = 3699 calories
      8 servings = 462 calories per serving

      Buffalo Chicken Shepherds Pie = 462 calorie dinner

      BEEF TENDERLOIN

      Christmas Eve dinner was just the two of us this year so I made a beef tenderloin with sauteed mushrooms and twice baked potatoes. Tonight that left over tenderloin will make some great hot beef sandwiches. YUMMY!

      BEEF TENDERLOIN
      1 (3 pound) beef tenderloin roast 
      1/2 cup soy sauce
      1/4 cup Worcestershire sauce

      2 cloves garlic, minced
      1 bunch green onions, sliced thin
      4-5 mushrooms, sliced thin
      1/2 cup melted butter

      • Preheat oven to 350 degrees. 
      • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
      • Place roast on top of onions.
      • Whisk together soy sauce, Worcestershire sauce and butter.
      • Pour over the tenderloin.
      • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
      • Let meat rest for 10 to 15 minutes before slicing

        BEEF TENDERLOIN

        BEEF TENDERLOIN
        1 (3 pound) beef tenderloin roast 
        1/2 cup soy sauce
        1/4 cup Worcestershire sauce

        2 cloves garlic, minced
        1 bunch green onions, sliced thin
        4-5 mushrooms, sliced thin
        1/2 cup melted butter

        • Preheat oven to 350 degrees. 
        • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
        • Place roast on top of onions.
        • Whisk together soy sauce, Worcestershire sauce and butter.
        • Pour over the tenderloin.
        • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
        • Let meat rest for 10 to 15 minutes before slicing

        • GARLIC CHICKEN & NOODLES

        1 ½ + 1 ½ tablespoons safflower oil
        2 teaspoons minced ginger
        4-5 cloves garlic, minced
        1 teaspoon sea salt
        3 tablespoons honey
        1 teaspoon rice wine vinegar
        ½ cup water
        1 teaspoon cornstarch (mixed with 1 teaspoon water)
        1 tablespoon cornstarch
        1 egg white
        bok choy
        1 can water chestnuts, drained well
        1 small bunch green onions, sliced thin
        1/4 cup sliced yellow pepper
        2 chicken breasts, sliced thin
        noodles for 2
        • Whisk together 1 tablespoon cornstarch and egg white.
        • Coat chicken with cor starch mixture and let rest for 1 hour.
        • Drain cornstarch mixture from chicken pieces.
        • Cook noodles.
        • Heat 1 ½ tablespoons of oil in wok.
        • Stir fry chicken pieces until just about cooked through.
        • Remove with slotted spoon to mixing bowl.
        • Add bok choy, yellow pepper and onions cooking until just done.
        • Add to platter also.
        • Add drained noodles to mixing bowl.
        • Heat oil in your wok. 
        • Add garlic and ginger and stir fry for 30 seconds.   
        • Add salt, honey, vinegar, and water. Mix well. 
        • Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
        • Coat chicken with the sauce and toss well.

        SEAFOOD CASSEROLE EXTRAODINAIRE

        It’s ALMOST Christmas and Santa Claus is coming to town. If you have kids, or are just a big kid at heart, you can track Santa’s progress as he travels around the world on NORAD.

        Merry Christmas everyone!

        I really intended to stick with this recipe as it was 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 the 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 deveined
        2 – 6 ounce cans crabmeat, 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
        3 tablespoons butter, divided
        1 large bunch green onions, chopped

        4 large mushrooms, chopped 2 cloves garlic, minced

        1 – 8 ounce package crabmeat, chopped & flaked
        2 – 6 ounce cans white albacore tuna, drained and flaked
        1 can cream of celery soup or soup substitute
        3/4 cup cooked rice, prepared
        1 teaspoon sea salt
        1 teaspoon hot pepper sauce
        1/2 teaspoon chili pepper
        3/4 cup shredded cheddar/jack cheese
        1/2 sleeve crushed butter-flavored crackers ( I used Keebler herb and butter)
        • Preheat oven to 350 degrees.
        • 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 cheese and bake 5 minutes more.