Category: PROTEINS

PORK in ORANGE SAUCE

My wonderful SIL recently returned from a cruise to Panama – lucky her! – she had a great time, but lucky me – she sent me a new cookbook of Mexican recipes.  I have tried 3 recipes so far this week and we loved all 3!!!!!!!!!  But, hubby all but licked his plate on this one tonight. And this recipe was soooooooooo simple!  I did tweak the original recipe to suit us, but the basics are all still there.

2 pound pork tenderloin, cut into pieces
1/3 cup diced dried apricots
1 cup white wine vinegar
1 teaspoon cumin
3 cloves garlic, finely minced
1 teaspoon sea salt
1/2 teaspoon red pepper
4 tablespoons butter
1 cup fresh orange juice
1/3 cup lemon juice
sliced oranges for garnish
mashed potatoes (original recipe called for mashed sweet potatoes but hubby doesn’t care for them)

  • In a large bowl combine vinegar, cumin, garlic, red pepper and salt.
  • Drop in pork cubes and make sure they are completely coated.
  • Cover and refrigerate 6 hours or more.
  • Remove pork pieces from marindae, but reserve the marinade.
  • Pat the meat dry.*
  • In a heavy skillet, melt the butter.
  • Brown the pork cubes until golden.
  • Add the reserved marinade and bring to a boil.
  • Reduce heat to low, cover and simmer until pork is tender (30 minutes or so).
  • Stir in orange and lemon juices last 15 minutes.

*Next time I will brown the pork first and then marinade so there is a bit of a crusty edge.

NOTE:  Any time you marinade in vinegar, meat will take longer to brown.

SPICY CHICKEN STEW

2 pounds boneless, skinless chicken pieces
3 tablespoons butter
2 large onions, chopped
3 garlic cloves, minced
1 28 ounce can chopped tomatoes
1 cup chicken stock or broth
1 cup white wine
2 teaspoon turmeric
1 teaspoon red chili flakes
1 teaspoon paprika
1 1/2 tsp ground coriander
sea salt and white pepper to taste
Two generous cups of fresh herbs (a combination of cilantro, tarragon, basil AND parsley)

  • Bring the butter to a sizzle in a large skillet/saute’ pan.
  • Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a plate. Keep warm.
  • Add the onions to the pan, stir for a 3-4 minutes.
  • Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
  • Add the chilli flakes and coriander, stir for a few seconds to release the aromas. 
  • Add the tomatoes, chicken stock and wine. 
  • Season with salt an pepper.
  • Bring to a simmer, cover the saucepan and cook for 45 minutes or so, occasionally stirring, until the sauce is reduced to a thick glossy sauce. I found it took about 1 hour and a half  to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot as necessary.
  • Shred chicken and return to pan. 
  • Add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
  • Serve over rice or potatoes and garnish with lemon slices.

TOASTED ONION SALISBURY STEAK SLIDERS & BONUS HOMEMADE ORANGE CRANBERRY SAUCE

I made this recipe last week when I was trying to clean out the pantry and the fridge and was quite pleased with the results.  I never hesitate to experiment and/or substitute what I have on hand for what a recipe traditionally calls for.  We are usually (99% of the time) quite happy with the change up of ingredients.

TOASTED ONION SALISBURY STEAK SLIDERS
2 small flour tortillas, cut into small pieces
1/4 cup milk
2 tablespoons butter
1 large Vidalia onion, sliced thin
1/2 red pepper, sliced thin
1 1/2 pounds ground round
1 package Laura Scudders toasted onion dip
1 1/2 cups beef broth
2 tablespoons flour

  • Pour milk over tortillas and let sit for an hour.
  • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
  • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
  • Hand form 6 small steaks.
  • In a large skillet, melt butter.
  • When sizzling, add onions and pepper and saute’ until caramelized.
  • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
  • In a saute’ pan, bring broth to a simmer.
  • Sprinkle flour into broth while constantly whisking until slightly thickens.
  • Lower heat, transfer steaks into broth mixture and top with onion mixture.
  • Serve over mashed potatoes.

Since Thanksgiving is so close and Linda did a wonderful apple cranberry sauce yesterday, I thought I would share how very easy it is to make homemade cranberry sauce.

CRANBERRY SAUCE
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
Wash cranberries and drain in colander. Mix orange juice and sugar in saucepan until dissolved. Add cinnamon and orange peel. Stir well, Add the cranberries and simmer over medium high heat until bubbling, stirring often. When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. Sauce will thicken as it cools. Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

    TEXAS RED CHICKEN aka CHICKEN SLOPPY JOES

    I just looooooooooooooove slow cooker recipes for the fall, well actually any time, but A LOT in the fall.  This one is great over rice or served on buns like sloppy joes.

    TEXAS RED CHICKEN

    4-6 boneless, skinless chicken breasts
    1/4 cup ketchup
    1/2 cup apple cider vinegar
    1 tablespoon soy sauce
    1/2 cup sugar
    1 medium Vidalia onion, diced
    1/2 cup Sweet Baby Ray’s BBQ sauce
    • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
    • Place chicken pieces in slow cooker.
    • Add onion pieces.
    • Pour ketchup mixture over top.
    • Cook on low 6-8 hours.
    • Remove chicken and shred – add back to sauce.
    • Serve over Rice or on buns.

    RASPBERRY VINEGAR CHICKEN

    RASPBERRY VINEGAR CHICKEN
    3 chicken breasts, skinned, boned, and cut in half
    Salt and pepper to taste
    3 tablespoons canola oil
    1/2 pound shallots or small boiling onions
    1 cup chicken broth
    3 tablespoons raspberry vinegar
    3/4 cup quick cooking rice
    1/2 cup fresh raspberries

    • Lightly sprinkle chicken with salt and pepper. 
    • Heat 6-quart Presto® pressure cooker; add oil and brown chicken breasts. 
    • Add shallots, chicken broth, and vinegar. 
    • Close cover securely. 
    • Place pressure regulator on vent pipe. 
    • Cook for 3 minutes, with pressure regulator rocking slowly
    • Cool cooker at once. 
    • Remove chicken and keep warm. 
    • Return pan to heat and bring liquid to a boil. 
    • Stir in rice; remove pan from heat. 
    • Let stand 5 minutes. 
    • Gently stir in raspberries. 
    • Add back in chicken pieces.

    Makes 4 servings

    ITALIAN BEEF STROGANOFF ~ SLOW COOKED

    ITALIAN BEEF STROGANOFF
    28 ounce can Contadina crushed tomatoes
    8 ounce can Contadina tomato sauce
    1 MAGGI beef seasoning cube
    1 large Vidalia onion, chopped
    4 cloves garlic, minced
    2 1/2 pounds chuck roast or chuck eye steak*, cut into stew sized pieces
    2 cups cooked wide egg noodles
    1 cup sour cream
    fresh parsley

    • Layer beef chuck pieces, garlic and onions in bottom of slow cooker.
    • Whisk together tomatoes and sauce.  Microwave for 3 minutes until HOT!  Add beef cube and stir until dissolved.
    • Pour over meat and onions.
    • Cook 8-10 hours on low OR 4-6 hours on high.
    • Pour meat through colander so it is separate from the sauce.
    • Stir sour cream into sauce. 
    • Fold noodles into sauce mixture.
    • Fold beef back in.
    • Sprinkle with parsley.
    • Enjoy.

    *these 2 pieces of meat are actually from the same cut, but I base it on which one is currently on sale.  This week I saved 50 cents a pound by using 2 steaks instead on 1 roast.

    TOASTED ONION SALISBURY STEAK SLIDERS

    TOASTED ONION SALISBURY STEAK SLIDERS
    2 small flour tortillas, cut into small pieces
    1/4 cup milk
    2 tablespoons butter
    1 large Vidalia onion, sliced thin
    1/2 red pepper, sliced thin
    1 1/2 pounds ground round
    1 package Laura Scudders toasted onion dip
    1 1/2 cups beef broth
    2 tablespoons flour

    • Pour milk over tortillas and let sit for an hour.
    • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
    • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
    • Hand form 6 small steaks.
    • In a large skillet melt butter.
    • When sizzling, add onions and pepper and saute’ until caramelized.
    • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
    • In a saute pan, bring broth to a simmer.
    • Sprinkle flour into broth while constantly whisking until slightly thickens.
    • Lower heat, transfer steaks into broth mixture and top with onion mixture.
    • Serve over mashed potatoes.

      QUICK & EASY CHICKEN CHILI

      Hi everyone, Tamy here filling in for Min.  You can normally find me at my home blogs 3 Sides of Crazy, Always Eat On The Good China, on Sundays here at OUR KrAzY kitchen and on Saturdays over at THE Motivation Station, but today Min asked to fill in for her while she goes through the excruciating withdrawal of no computer and she waits for her new one to be delivered.  I made up this recipe a couple of weeks ago when I was home without a car and the pantry was all but bare.  Good thing I did, the guys loved it and it’s perfect for Min’s theme, Try  A New Recipe Day!

      QUICK & EASY CHICKEN CHILI
      3 skinless, boneless chicken breasts, frozen
      2 cups homemade chicken broth, frozen
      1 can cream of potato soup
      1 jar dried beef, chopped
      1 Williams chili mix package
      1 can chopped green chilies
      • Place frozen chicken breasts on the bottom.
      • Pour green chilies over chicken pieces.
      • Top with cream of potato soup.
      • Top with frozen broth.
      • Sprinkle chili seasoning mix on top of chicken broth.
      • Top with beef pieces.
      • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
      Don’t forget to visit Min at The Bad Girl’s Kitchen for more fabulous recipes!

        FRENCH ONION CHICKEN

        These were serious Dolly Parton chicken breasts that I found on sale.  I just didn’t realize HOW big they were until I opened the package today.  I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

        FRENCH ONION CHICKEN
        4 chicken breasts
        4 tablespoons butter
        4 slices bacon, diced and browned
        1 package Laura Scudder’s French onion dip mix
        2 tablespoons dehydrated red pepper
        1/3 cup flour
        1 large bunch green onions, sliced
        2 cups homemade chicken broth
        PURE
        1 cup sour cream

        • Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
        • In a large skillet melt butter.
        • Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
        • One at a time dredge chicken in flour mixture coating well.
        • Brown chicken on both sides until crisp.
        • Using an electric skillet, spray with PURE.
        • Add browned chicken breasts.
        • Gently pour the broth mixture around the edges of the chicken. 
        • Top chicken pieces with green onions.
        • Set on 200 degrees and simmer for an hour.
        • Brown bacon and drain oil.
        • Remove chicken and keep warm.
        • Sprinkle the bacon over the chicken pieces.
        • Bring drippings to a boil and reduce to 1 cup.
        • Remove from heat and quickly whisk in sour cream for gravy.
        • Serve with mashed potatoes.

        QUICK & EASY CHICKEN CHILI and CHEDDAR CHEESE BISCUITS

        QUICK & EASY CHICKEN CHILI
        3 skinless, boneless chicken breasts, frozen
        2 cups homemade chicken broth, frozen
        1 can cream of potato soup
        1 jar dried beef, chopped
        1 Williams chili mix package
        1 can chopped green chilies
        • Place frozen chicken breasts on the bottom.
        • Pour green chilies over chicken pieces.
        • Top with cream of potato soup.
        • Top with frozen broth.
        • Sprinkle chili seasoning mix on top of chicken broth.
        • Top with beef pieces.
        • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
        As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

        Hubby likes the biscuits a bit more done and the rest of us like them a little lighter! Either way they are really yummy.

        CHEDDAR CHEESE BISCUITS
        2 1/2 cups Bisquick
        1 cup shredded cheddar cheese
        2 teaspoons celery seeds
        1 egg, room temperature
        1 cup milk 
        • Combine Bisquick and seeds and mix well.
        • Add cheese and mix again. 
        • Whisk egg and milk together. 
        • Gradually add egg mixture to Bisquick mixture and mix until well blended. 
        • Drop by spoonfuls onto a well greased cookie sheet or use a mini-muffin pan.
        • Bake at 375 degrees for 20 minutes.

        London Broil with Spicy Chimichurri

        First, I must say thank you to Chris for asking me to guest post for him.  I was so excited when I received his email!  I love to grill…actually, love doesn’t even describe it correctly, it’s more than that…grilling is in my blood.  For me, being asked to guest post on Fire Day Friday is like a home cook being asked to star in their own show on the Food Network!!
        But enough with this embarrassing gushing, let me introduce myself.  I’m Jenn from Jenn’s Food Journey.  I have a love affair with cooking and, of course, grilling.  I had no desire to cook when I was younger.  Yes, I loved to help my mom or my grandma with certain little tasks in the kitchen, but that was it, I didn’t want to do the whole shebang.  It was much later in life when I found the passion and love I have for it now. Grilling is my true love, though.  When my boyfriend and I moved into our house together, my parents gave us the best house warming gift ever: A GRILL!!  As soon we got it set up, I immediately wanted to start cooking on it.  From that point on, I grilled 6 nights a week for 3 months straight. (Seriously!)  Despite all the hours standing at the grill, I still do not claim to be a master griller (is that an actually word? who cares, I like it)…but every now and then I truly shock myself with my creations……like this one I’ll be sharing with you today…yes, I’m finally getting to why I’m really here!!
        I made my first Chimichurri -an Argentinean sauce similar to pesto- back in August.  I had recently come in possession of Steven Raichlen’s Planet Barbecue and knew his recipe for chimichurri would be one of the first ones I would try.  When Chris asked me to guest post my mind immediately started turning…what was I going to make?  I sorted through files with all kinds of grilling recipes and could not come up with a good idea.  Then it hit me.  I had a London Broil in my freezer that I had been wanting to use, why not do something with that?  (And by the way, I found out after purchasing this particular cut of meat, that London Broil is actually the way you prepare the cut of meat, not the cut itself.  London broil is broiling or grilling flank steak.  So even though the cut I bought said London Broil on the package, it’s really a cut of flank steak….I learned something new I guess!  So don’t worry if you can’t find “London Broil”, it’s really just flank steak!!)  Once I knew what kind of meat I was going to use, I started thinking about what to do with it.  Marinating?  Yes, that would be a good start.  A sauce maybe?  Well, yes, of course, I am a self proclaimed sauce lover.  But what kind???  hhhhmmmm… I have jalapenos…what about a fire roasted salsa of some kind??  DING! (that’s the light bulb going off in my head by the way)  The spicy chimichurri was born!  I am one that loves heat, you may not be, so to tone down this recipe, you can just use jalapenos, or better yet, use an Anaheim or poblano pepper instead.  Either way, this chimichurri will work fantastic on any cut of beef, chicken, or pork.  I hope you enjoy it as much as we did!

        London Broil with Spicy Chimichurri
        Created by Jenn’s Food Journey
        Printable Recipe 
        Ingredients:
        For Marinade:
        1 cup lager beer
        3 Tablespoons Worcestershire sauce
        1 Tablespoon honey
        1 Tablespoon olive oil
        1/2 teaspoon red pepper flakes
        1/2 teaspoon black pepper
        2 cloves of garlic, smashed and roughly chopped
        1/4 teaspoon Hungarian sweet paprika
        1 1/4 lbs. London broil
        For Spicy Chimichurri-
        2 large garlic cloves, unpeeled
        2 jalapeno peppers
        1 Serrano pepper
        1/2 teaspoon dried oregano
        1 Tablespoon lime juice
        1/4 cup packed fresh parsley, minced
        3 Tablespoons olive oil
        1/2 Roma tomato, finely diced (about 1 Tbls) 

        Directions:

        In a resealable bag or baking dish, mix together all the marinade ingredients.  Place the London Broil in the bag, seal, and marinate for at least 4 hours, but 8-24 is recommended.
        Fire roast your garlic and peppers.  For the garlic: place unpeeled cloves in a square of foil, drizzle with olive oil, season with salt and pepper, and seal foil around it.  Place on preheated grill for about 5 minutes, or until the garlic becomes soft.  Squeeze garlic from the skins, mash with side of knife and mince.  For the peppers: rub with a little olive oil and place directly over the fire on the grill grates.  Allow to cook until the skins are black and blistered, about 8-10 minutes.  Place peppers in a bowl and cover with plastic wrap for 5 minutes.  When peppers have cooled a bit, peel skin, remove seeds, and then finely dice.
        Heat grill to 350-400 degrees.  In a bowl, combine the garlic, peppers, and oregano.  Stir in the lime juice.  Add the parsley and the olive oil and mix to combine.  Fold in the tomatoes; set aside.
        Remove the steak from the bag and discard the marinade.  Place the meat on the grill grate directly over the fire and close the lid.  Allow to cook for 4-10 minutes on each side, depending on your desired doneness. (Rare: 120-125 degrees; MedRare: 130-135 degrees; Medium: 140-145 degrees; MedWell: 150-155 degrees; WellDone: 160 degrees).  Remember to take the steak off about 5 degrees sooner then your desired doneness, they need to rest for at least 5 minutes and they will continue to cook.  Serve with chimichurri and enjoy!

        Green Chili Chicken and Lime Soup

        I love chicken soup. Actually, I love homemade chicken soup.   
        I’ve made this soup a number of times and each time it seems to get better and better.
        I often cook a bunch of chicken and have bags of portioned cooked, shredded chicken in the freezer.  I cooked the rice early in the day so when it came time for dinner, this was able to be thrown together very quickly.  

        We ate this with a pepper jack peach quesadilla with honey lime sour cream.  It was a wonderful meal!!  Very healthy and incredibly tasty!! 

        Green Chili Chicken and Lime Soup Recipe
        Adapted from Picky Palate
        1 onion, chopped
        4 cloves garlic, minced
        2 cartons of chicken broth or 64 oz.
        1 can Rotel with green chilies
        2 – 4 oz. cans of green chilies
        2 cups chicken, cooked and shredded
        2 cups basmati rice, cooked
        1/4 cup lime juice
        1 1/2 tsp. cumin
        Salt & pepper to taste
        Handful of cilantro, chopped
        Place onion in pan with cooking spray and cook for about 5 minutes.  Add garlic, cook for one minute.  Stir in chicken broth, tomatoes, green chilies, cooked chicken, cooked rice, lime juice and seasonings.  Cook for 5 minutes, taste and season with salt and pepper as desired.  Right before serving, add chopped cilantro. 
        Total calories = 1162
        6 servings = 194 calories per serving
        Pepperjack Peach Quesadilla & Green Chili Chicken and Lime Soup = 485 calorie dinner
        Check out Debbi Does Dinner Healthy for more recipes!