Category: PROTEINS

Chicken & Onions in white wine cream sauce

4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

In a shallow bowl sift together the flour, salt and pepper. Coat chicken with flour mixture and pat firm caking the flour into all the crevices. In a large skillet heat together the butter and olive oil. Saute’ the onion rings until browned and beginning to caramelize. Add the chicken and cook until brown on both sides and cooked through. Remove the chicken and onions and set aside. Add the wine and cook for 2 minutes until heated through. Add the parsley and whipping cream, cooking over low heat until sauce thickens. Serve over chicken and mashed potatoes. Top with the onions.

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Glazed Stuffed Pork Chops

Glazed Stuffed Pork Chops

4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.aprons 3

Chicken Cacciatorre

4 boneless, skinless chicken breasts
1/4 cup flour
1/2 teaspoon sea salt
1/4 teaspoon white pepper
4 tablespoons light olive oil
4 tablespoons butter
1 bunch green onions, chopped
2 teaspoons minced jar garlic
1 cup white Zinfandel wine
1 cup chicken broth
3 tablespoons Classico spicy tomato pesto*
1 teaspoon dried thyme
1 teaspoon basil
1 teaspoon marjoram

*if this is not available use 1 can Contadina Italian tomato paste

Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.
**I prepare the pasta in chicken broth for added flavor.

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LEMON LIME PEPPER CHICKEN

4-6 boneless, skinless chicken breast
flour
1 lemon
1 lime
1/2 teaspoon sea salt red chile pepper
1 tablespoon sugar
3 tablespoons butter
  • In a large skillet melt butter.
  • Dredge chicken breast in flour.
  • Sprinkle each side with salt & pepper mix as you brown them (about 5 minutes per side)
  • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
  • Dissolve the sugar into the lemon and lime juice.
  • Pour over chicken breasts and cook a few minutes more until juice forms a glaze.
  • Serve immediately.

 

CAST IRON SKILLET ROAST CHICKEN with APRICOT MAPLE PINEAPPLE GLAZE

Do you like those rotisserie chicken from the market? I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more. My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

CAST IRON SKILLET ROAST CHICKEN
1 5-6 pound roasting chicken
4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

MAITAKE MUSHROOM LACED CASHEW CHICKEN

This is a recipe I am revamping to include the awesome mushrooms that I received from Justin at Marx Foods.

I was NOT disappointed and you won’t be either.  They have some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews excellent.

4 chicken breast halves, cut into bite sized pieces
1 small bunch green onions, sliced
1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped
1 tablespoon canola oil
1 tablespoon brown sugar
4 tablespoons cornstarch, divided
½ teaspoon sea salt
¼ cup soy sauce
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
3 tablespoons oil
2 cup hot chicken broth
2 teaspoon lemon juice
½ cup cashews
cooked rice
  • Heat canola oil over medium high heat until JUST sizzling.
  • Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
  • Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
  • Remove chicken from oil and drain excess oil from the pan. 
  • Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
  • Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
  • Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
  • Taste to correct seasonings. 
  • Add cashews. 
  • Serve over hot rice.

He all but licked his plate!

CHICKEN SPAGHETTI

1/4 cup grated Parmesan cheese

1 large bunch green onions, sliced
1-2 cloves garlic, minced
3 cups chicken cooked pieces*
8 ounces spaghetti
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 can cream of mushroom soup
2 cups shredded jack cheese
salt and pepper to taste
  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions.
  • In a small skillet saute onion and garlic lightly.
  • In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
  • Fold in the cheese and chicken pieces. 
  • Transfer to a 2 quart baking dish.
  • Bake uncovered 20-30 minutes or until golden and bubbly. 
  • Top with Parmesan cheese and parsley.
  • 6 servings
*I lightly saute’ the chicken.

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CHICKEN SPAGHETTI

1/4 cup grated Parmesan cheese

1 large bunch green onions, sliced
1-2 cloves garlic, minced
3 cups chicken pieces
8 ounces spaghetti
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 can cream of mushroom soup
2 cups shredded jack cheese
salt and pepper to taste
  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions.
  • In a small skillet saute onion and garlic lightly.
  • In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
  • Fold in the cheese and chicken pieces. 
  • Transfer to a 2 quart baking dish.
  • Bake uncovered 20-30 minutes or until golden and bubbly. 
  • Top with Parmesan cheese and parsley.
  • 6 servings

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EASY STUFFED PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

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EASY STUFFED PEPPERS

I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half.  Now we love them again.
EASY STUFFED PEPPERS
2/3 pound ground beef
1 clove garlic, minced
3 green onions, minced
salt and pepper to taste
8 ounce can tomato sauce
2 slices ham
3/4 cup minute rice, prepared
1 large red or orange pepper
2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
  • Preheat oven to 350 degrees.
  • Brown ground beef with onion and garlic.
  • Drain fat.
  • Add in tomato sauce and rice.
  • Salt and pepper to taste.
  • Wash, cut in half and clean out pepper.
  • Layer ham slice on inside.
  • Fill with meat mixture.
  • Top with cheese slice and sprinkle grated over casserole portion.
  • Bake 30 minutes.

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CHICKEN WELLINGTONS, the easy way…

CHICKEN WELLINGTONS
2 tablespoons butter
1 package Pillsbury crescent rolls (DO NOT USE ANYTHING ELSE see note below)
2 boneless, skinless chicken breast halves
2 ounces cream cheese
1 small bunch green onions
1 clove garlic
2-3 button mushrooms
salt and pepper to taste
1 egg, beaten
  • Preheat oven to 375 degrees.
  • In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
  • In a skillet melt butter.
  • Salt and pepper the chicken.
  • Saute chicken 3-4 minutes each side until JUST done.
  • Place 2 crescent rolls side by side and seal seams.
  • Spread with cream cheese mixture.
  • Place chicken breast on top.
  • Coat with another layer of cream cheese mixture.
  • Top with 2 more crescent rolls.
  • Seal edges.
  • Brush with egg wash.
  • Bake 18-20 minutes.

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NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.

BUNLESS BURGER SERIES #2 ~ CARAMELIZED RED ONION BLEU CREAM CHEESE BURGER

There used to be this awesome burger joint in Pasadena that gave you a piece of pie with every burger.  After the burger and fries I never had room and always took my pie home with me.  It was just never the same as eating it with the burger, so my new idea is to eat dinner and dessert together!  Sounds reasonable to me. 🙂 I found this great new locally made meat seasoning at the grocery store today.
BUNLESS BURGER SERIES #2 ~ CARAMELIZED RED ONION BLEU CREAM CHEESE BURGER

2 1/3 pound burger patties
2 thick slices of tomato
2 teaspoons liquid smoke

Caramelized red onions
2 tablespoons (1/4 stick) butter
1 extra large red onions (about 4 medium), halved, thinly sliced into rings
2 teaspoons balsamic vinegar

Bleu Cream Cheese Mayonnaise
2 ounces cream cheese, softened
2 ounces bleu cheese crumbles, room temperature
1/4 cup mayonnaise

  • In a small food processor blend together the cream cheese, mayonnaise and bleu cheese crumbles.
  • Combine ground beef, liquid smoke, salt and pepper to the meat and hand form the patties.
  • Grill burgers inside or out.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent.  
  • Add balsamic vinegar and continue sauteing until moisture has sizzled away.
  • Plate burger.
  • Top with tomato, onions and then cheese.  
  • I use the pan lid over the plate for a minute to melt the cheese.