Category: PROTEINS

BARBACOA BURRITO BOWLS with CILANTRO LIME RICE

BARBACOA BURRITO BOWLS with CILANTRO LIME RICE serves 8

BARBACOA BEEF
2 1/2 pounds chuck roast, cut into 2 inch cubes
2 tablespoons apple cider vinegar
1/2 cup homemade bone broth
Juice of 2 limes
4-5 pepperoncinis
1 tablespoon pampered chef TEX MEX seasoning
1 red onion, halved and sliced thin
2 cloves garlic, minced
FRESH ground sea salt and black pepper

  • Whisk together the broth, lime juice, vinegar and seasoning.
  • Add beef chunks to pressure cooker.
  • Pour broth mixture over top.
  • Add pepperoncinis, garlic and onion slices.
  • Bring to a gentle simmer.
  • Add lid and pressure rocker.
  • Simmer with the rocker gently rocking for 40 minutes.
  • Allow to steam to release naturally.
  • Carefully open and remove beef chucks to cutting board.
  • Shred beef with 2 forks.
  • Strain broth and set aside.

NOTE: Chipotle seasoning with chipotle peppers are a great alternate flavor.

CILANTRO LIME RICE
1 1/2 cups long grain rice, rinsed
2 cups homemade bone broth
1 garlic clove, minced
1/3 cup FRESH chopped cilantro leaves
1 LARGE lime, juiced

  • Add the rice, broth, garlic and half of the cilantro leaves to a sauce pan.
  • Bring to a boil.
  • Reduce heat to simmer, cooking until liquid is absorbed and rice is tender.

ASSEMBLY
garnish toppings – sour cream, lime wedges, Cotija cheese, hot sauce…

  • Fluff rice with remaining cilantro leaves and lemon.
  • Divide rice into serving bowls, top with shredded beef, a drizzle of the strained broth and your favorite Tex Mex toppings.

KARAAGE AMAZU? AMASU? Chicken I’ll just call it TANGY YUMMY Fried Chicken

I have a small piece of a note that says AMASU Chicken on it from an old folded recipe in an antique box I found in an antique store. I have no idea when or even when I found it. I started researching it and came up with a few recipes that sounded interesting, but none of them sounded interesting enough by themself to be worth trying in my book. So, I piece mealed the bits and pieces of all of them into a recipe we like.

Karaage is basically a Japanese term/technique for deep frying in oil. It is most often used for chicken. The meat is usually coated in a corn or potato starch dredge before frying.

Amasu – means “leave over” in Japanese
Amaza – means “ no one knows everything” in Zulu

Karaage Amazu? Amasu? Chicken I’ll just call it TANGY YUMMY Fried Chicken Serves: 4-6 people
3 pounds chicken thighs (cut into bite size) OR chicken wings
1 cup cornstarch
Vegetable oil for deep-frying
1/2 cup Mirin
1/2 cup rice wine vinegar (unseasoned)
1/4 cup Bragg’s Liquid Aminos
1/2 cup water
1 small can crushed pineapple (DO NOT DRAIN)
1/4 cup ketchup (Jalapeno ketchup adds a bit of a kick!)
1/2 cup sugar
2 tablespoons lemon juice (1 LARGE lemon)
½ teaspoon salt
1 tablespoon FRESH, FINELY chopped cilantro coriander
1 teaspoon red chili flakes (or more if you like more heat)
Chopped green onions for garnish

  • Marinate the chicken pieces with liquid aminos and set aside.
  • Combine mirin, rice wine vinegar, water, pineapple, salt and sugar in a pot and bring to a boil.
  • Reduce heat to medium and cook until the liquid thickens.
  • Completely cool the mixture.
  • Whisk in lemon juice, cilantro and red chili flakes, to taste.
  • In a large ziploc bag coat chicken in cornstarch, shaking to coat well. Tap off excess cornstarch before frying.
  • Heat oil to 350° and fry until crispy and cooked through.
  • Add chicken to large bowl.
  • Pour sauce over and toss to coat.
  • Plate, garnish and serve hot.

ONION SALISBURY STEAK

SALISBURY STEAK adapted adapted from the Pioneer Woman, Ree Drummond
1 1/2 pounds lean ground beef
1/2-1 pound FRESH mushrooms, sliced
1/2 cup seasoned breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon creamy horseradish
2 tablespoons jalapeno ketchup
1 packet LIPTON French onion soup mix
FRESH ground sea salt and black pepper, to taste
1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1/4 cup cream sherry
1 1/2 cups beef broth
FRESH parsley leaves as garnish

  • Combine the ground beef, breadcrumbs, Worcestershire, 1 tablespoon of the ketchup, horseradish, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined.
  • Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
  • Place a HEAVY skillet (preferably cast iron) over medium high heat and add the butter.
  • Add mushrooms, cooking until caramelized. Remove with a slotted spoon and set aside.
  • Add oil and more butter if necessary.
  • Fry the patties about 5 minutes per side until no longer pink in the middle.
  • Remove from the skillet and pour off all but 2 tablespoons of the grease.
  • Sprinkle the flour remaining grease and let cook for a minute.
  • Remove the skillet from the heat and deglaze with the sherry, scraping up all the little bits from the bottom to release all the flavor.
  • Return to the heat and add the beef broth, remaining ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes.
  • Taste and adjust the seasoning as needed.
  • Fold mushrooms into gravy, stirring a minute or two to reheat mushrooms.
  • Remove the skillet from the heat.
  • Return the patties to the gravy, spooning a little gravy over each.
  • Garnish with the parsley.

 

LEMON HERB BAKED SALMON

LEMON HERB BAKED SALMON

2 pound boneless salmon (preferably 1 inch thick) – skin on or off, wild caught if possible (or fillets)
5 sprigs FRESH chopped tarragon or thyme rosemary
2 small lemons, 1 cut into thin slices, the other juiced
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
4 cloves garlic, minced
Chopped green onions or parsley for garnish
Lemon slices for garnish

  • Let salmon stand at room temperature for 10 minutes.
  • Preheat oven to 375.
  • Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  • Lightly coat the foil with baking spay.
  • Arrange half the lemon slices in the center of the foil.
  • Top lemon slices with half the chopped herbs.
  • Drizzle the salmon with avocado oil and generously season with FRESH ground sea salt and black pepper. Gently rub the oil and seasonings into the fillets.
  • Lay salmon over sliced lemons and herbs. If using fillets, nestle them closely together.
  • Scatter the remaining herbs and lemon slices on top of the salmon.
  • Scatter the garlic over the top.
  • Pour lemon juice over top.
  • Fold the sides of the aluminum foil up and over the top completely enclosing the salmon, but tenting the foil a bit.
Bake 15-20 minutes or until the salmon is almost completely cooked through at the thickest part and it flakes easily.
  • Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered, but be careful of hot steam.
  • Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes – WATCH CLOSELY SO IT DOES NOT BURN.
  • Sprinkle with additional fresh herbs and top with a squeeze of lemon.

ALL DAY MEATBALLS with CHERRY SAUCE or WHISKEY SOUR JELLY SAUCE

If you are anything like me, you have a drawer or even a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I originally started making this recipe (and posted it too) about 15 years ago. I haven’t made many changes since that initial time – it’s just that good!

While I usually keep the combination of ingredients, spices and seasonings somewhat intact, I do make changes to those recipes to make them more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box that I have no idea where they actually originated, but one looks like a page from an old, and I mean OLD magazine and the other is handwritten. I have them stapled together with a note to combine them together.

I’m like that – whatever works for my family. I had a girlfriend in college who loved fashion but was on such a strict budget there wasn’t room for the things she eyed the most. I remember Julie borrowing a fancy designer dress from a Joann, a girlfriend of ours for an event and then later that night she took it apart, made a pattern and made her own dress before putting Joann’s dress back together. To my knowledge Joann never knew. Now I can’t do that with recipes literally, but I do do it in my mind while I’m reading the recipe(s) as if I’m eating a particularly tasty tidbit. Some days I feel like an archaeologist unearthing pieces to make a whole from.

This is one of our particularly favorites recipes from my archaeology days of recipe hunting. It’s also versatile in that you can easily change the sauce to whatever your tastebuds crave that day whether it’s one of the ones I have listed or one you make up to fit your family. Serve it with salad, in a pasta dish or even on a sandwich!

ALL DAY MEATBALLS
1 pound ground beef
1 pound ground pork
3/4 cup quick cooking oats
1/4 cup Panko read crumbs
1/2 cup WHOLE milk
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
FRESH ground tricolor pepper, to taste
1 small Vidalia onion, chopped fine
2 LARGE eggs

  • In a large bowl combine the quick cooking oats, milk, eggs, onion and garlic salt.
  • Crumble the beef over top and then mix in well.
  • Shape into 1-2 inch balls.
  • Place in slow cooker.
  • Pour sauce of choice over meatballs. If using my whiskey sour sauce, save sauce until serving.
  • Cover and cook on low for 6-7 hours or until the meat is no longer pink.

CHERRY SAUCE
3 tablespoons QUALITY vinegar
1 teaspoon Worcestershire sauce
1/4 cup tart cherry jam (or jam flavor of choice)
1/4 cup brown sugar
1 1/2 cup jalapeno ketchup

  • Mix together the ketchup, vinegar, Worcestershire, jam and brown sugar

NOTE: Cherry, raspberry and apricot pineapple jams work extremely well with this recipe.

WHISKEY SOUR JELLY SAUCE
3 limes, juiced (6 tablespoons)
2 lemons, juiced (6 tablespoons)
1 orange, sliced, rind removed, each slice quartered
2 cups sugar
1 1/2 cups water
1/4 cup bourbon
3 ounces liquid pectin (1/2 of a foil pouch)
1/4 cup maraschino cherries, quartered

  • In a heavy saucepan stir together the lime juice, lemon juice, sugar, water and bourbon.
  • Bring to a FULL rolling boil, boiling hard for a full minute, stirring constantly.
  • Quickly stir in pectin.
  • Return to boil, boiling hard for a full minute more, stirring constantly.
  • Fold in oranges slices and cherry pieces.
  • Pour over meatballs before serving.

NOTE – Make a LARGE batch of sauce and use it for pretty gifts. Add an orange slice and maraschino cherry before ladle into sterilized jars. Water bath to seal.

PORCUPINE MEATBALLS

PORCUPINE MEATBALLS 4-6 servings

This is a super simple weeknight meal – it can even be prepared in advance and be all the better for it as the flavors meld to make deep and rich sauce!

So why are they called “PORCUPINE”? As the meatballs bake in the incredible sauce and the rice bakes it plumps up and starts sticking out the sides just like porcupine quills. 😀

1 pound QUALITY 80/20 ground beef
1 LARGE egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped FRESH parsley
1 teaspoon Italian seasoning
2 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper, to taste
2 tablespoons avocado oil
One 28-ounce can tomato puree
1/4 cup jalapeno ketchup

  • Preheat the oven to 350°.
  • Use your hands to mix together the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, half the garlic, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined.
  • Roll the meat mixture into 24 golf ball sized meatballs.
  • Heat the avocado oil in an oven-proof skillet over medium high heat.
    Once shimmering, add the meatballs and cooking 1-2 minutes  on each side until lightly browned all over.
  • Reduce the heat to medium.
  • Whisk together the tomato puree, ketchup, remaining Italian seasoning, remaining garlic, FRESH ground sea salt and pepper to taste.
  • Stir into pan, simmering until the  sauce is WELL combined and meatballs are WELL coated.
  • Cover tightly and transfer to the oven.
  • Bake 45-60 minutes until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly.
  • Garnish with more chopped parsley and serve.

ZESTY CREAMED CHICKEN

There is almost no prep time for this recipe, it is so so versatile and the slow cooker actually does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. It’s one of our favorite weeknight recipes.

ZESTY CREAMED CHICKEN

1.5 pounds chicken breast, boneless and skinless
2-3 cloves garlic, minced
1 can cream of chicken soup** (see notes)
¾ cup chicken stock
¼ cup Philadelphia cream cheese
¼ cup butter
1 packet Good Seasons Italian dressing mix
Prepared pasta, jasmine rice or mashed potatoes for serving
chopped herbs, for garnish

  • Spray the inside of the crockpot with non stick cooking spray.
  • Add the chicken breasts in a single layer if possible.
  • Soften the butter and cream cheese in the microwave for 30 seconds at a time until melted enough to stir together smoothly.
  • Whisk in the undiluted cream of chicken soup, Italian dressing mix, minced garlic and chicken stock until well mixed.
  • Pour over the chicken breasts.
  • Turn chicken breast to coat in sauce.
  • Cover and cook on low for 6 to 8 hours.
  • Shred chicken into sauce using 2 forks.
  • Serve the chicken over pasta, jasmine rice or mashed potatoes

NOTES**

  • Cream of just about any flavor (celery, nacho cheese, mushroom, etc…) works with this recipe.
  • You can substitute white wine for the chicken broth.
  • You can also substitute a flavored cream cheese.

CHIPOTLE CHICKEN

CHIPOTLE CHICKEN

2 boneless chicken breasts, cut into bite sized pieces
1 + 1 tablespoons butter
1 Poblano pepper. stemmed, seeds removed and sliced
1 small yellow onion, sliced thin
FRESH ground sea salt and black pepper
¼ cup Cornstarch
2 tablespoons mayonnaise
2 +/- teaspoons Chipotle chile paste
¼ cup FRESH cilantro FINELY chopped
1 tablespoon QUALITY honey
Prepared white rice, mashed potatoes or pasta
2 tablespoons grated Cotija cheese

  • In a large bowl, whisk together the mayonnaise, honey, 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be – set aside until needed.
  • Heat 1 tablespoon butter in non stick skillet.
  • Add onions and peppers, sautéing 3-5 minutes until soft and beginning to caramelize.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Coat chicken pieces with cornstarch, shaking off excess.
  • Add remaining 1 tablespoon butter to skillet.
  • When butter is melted add chicken pieces in a single layer cooking 3-4 minutes or until lightly browned on all sides.
  • Pour reserved sauce over chicken, stirring to coat well.
  • Garnish with Cotija cheese and cilantro. Cilantro is also good added to rice, pasta or potatoes.

ORANGE LEMON ORANGE ROUGHY

ORANGE LEMON ORANGE ROUGHY

1 tablespoon avocado oil
4 – 6 ounce orange roughy fillets
1 LARGE orange, juiced
1 LARGE lemon, juiced
1 lemon, quartered for serving
FRESH ground sea salt and black pepper
1 tablespoon butter
chopped green onion tops

  • Heat oil in a large skillet over medium-high heat.
  • Arrange fillets in the skillet, and drizzle with orange juice and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cook for 5 minutes, or until fish is easily flaked with a fork.
  • Plate fillets.
  • Whisk butter into pan drippings quickly. Pour over fillets.
  • Top with green onion tops.
  • Serve immediately.

HAMBURGER HASH

Toss out the hamburger helper and make this instead. Another tasty one pot meal full of flavor and texture that’s quick and easy for classic comfort food weeknight family meal. The beauty of this recipe is that it is super easy to adjust the servings. I’m making most recipes for 2 these days, but just double or triple up and feed 4-6 in a jif.

HAMBURGER HASH – serves 2 adapted from SpaceShips and Laser Beams
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

1 SMALL russet potatoes, peeled and chopped into bite size pieces
1 small turnip or rutabaga, peeled and chopped into bite size pieces
3/4 pound lean ground beef
1/2 Vidalia onion, diced
2 teaspoons avocado oil
1-2 cloves garlic, minced
1 tablespoon Garden Gourmet Italian seasoning (or 2 teaspoons dried)
FRESH ground sea salt and black pepper
1/4 cup beef broth
1 1/4 cup shredded sharp cheddar cheese

  • Boil potatoes 3-5 minutes until tender, BUT NOT too soft.
  • Drain and set potatoes aside.
  • In a large nonstick or greased skillet, over high heat, cook ground beef until browned. Drain off fat. Set cooked beef aside.
  • 
Using the same skillet over medium heat avocado oil.
  • Add onion, potatoes, Italian seasoning, minced garlic, salt, and pepper. Toss well to evenly coat potatoes and onions in seasoning, cooking 10-15 minutes and stirring often until potatoes and onions have started to brown and crisp.
  • Fold ground beef back to the skillet, stirring well to mix.
  • Add broth and simmer until broth is mostly absorbed.
  • Add cheese, stirring until well mixed and melted.
  • Remove from heat.
  • Serve hot. 


NOTES

  • ALWAYS start your potatoes in cold water. Adding them directly to boiling water will immediately cook the outsides while the insides will take longer. Use a fork to gently pierce the potatoes while they are boiling. When the fork will pierce the potato easily but not break it apart, your potatoes are ready.
  • If using dried herbs, use a mortar and pestle or rub them between your clean dry palms to break them up and revive their flavor essence before adding them to your recipe.

TEX MEX CHICKEN POT PIES for 2

TEX MEX CHICKEN POT PIES yields 2-3 individual pot pies

ACTIVE PREP TIME 1 hourish
CHILL TIME 20-30 minutes
TOTAL TIME 2 hourish

2 tablespoons salted butter
1 tablespoon Frank’s original Red Hot Sauce
1 can ROTEL original tomatoes, drained WELL
1 can white shoe peg corn, drained WELL
3 large green onions, diced 
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour, plus more for dusting 
1 cup homemade chicken broth 
1/2 cup heavy cream 
1/8 cup chopped fresh cilantro 
1 1/2 cups shredded rotisserie chicken
1/2 batch of your favorite pie crust – one recipe follows
All purpose flour, for dusting
1 LARGE egg, beaten 
1/4 cup grated cheese, Mexican blend or pepper jack cheese 

  • Preheat the oven to 400°.
  • Lightly spray 2-3 individual cast iron or heavy ceramic baking dishes. I also often use my pampered chef 1 1/2 quart cast iron baker to make a single pot pie for 2.
  • Melt the butter in a large skillet over medium heat.
  • Add onions, corn and tomatoes.
  • Season with a pinch of FRESH ground sea salt and black pepper, cooking 2-3 minutes to soften the vegetables.
  • Sprinkle the flour over the vegetables and stir 1-2 minutes until the flour has coated the vegetables.
  • Add chicken broth, stirring constantly.
  • Stir in the cream, cilantro and hot sauce.
  • Allow sauce to come to the boil and thicken 2 to 3 minutes.
  • Remove from heat and adjust seasoning to taste.
  • Add the chicken and stir to combine.
  • Add half the cheese stirring to combine.
  • Portion into baking dishes.
  • Roll out the Pie Crust on a lightly-floured surface.
  • Carefully lay the crusts over each baking dish, pressing gently into the sides to seal.
  • Brush the top with the beaten egg and sprinkle with remaining cheese.
  • Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes.
  • Cool slightly 10 minutes before serving.

PERFECT PIE CRUST – makes one full batch of dough, but you’ll only need a third to one half of it for this recipe.
3 cups all-purpose flour
1 teaspoon kosher salt 
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces 
3/4 cup vegetable shortening, cut into small pieces 
1 LARGE egg 
1 tablespoon distilled white vinegar 
5 tablespoons COLD Vodka or cold water, or more as needed 

  • Combine the flour, salt, butter and shortening in a large bowl.
  • Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
  • Beat the egg with a fork and add it to the mixture along with the vinegar.
  • Add the cold water.
  • Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags.

NOTE:

  • I use vodka because it tends to make a flakier crust as it evaporates during the baking process.
  • If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

BULGOGI (FIRE – Korean) BBQ PORK

This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.

BULGOGI (FIRE – Korean) BBQ PORK

1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
Prepared rice



  • In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
  • Preheat oven to 425°.
  • Lightly spray a small sheet pan with non stick spray. Set aside.
  • Pat pork steaks dry with paper towels.
  • Generously season pork all over with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
  • Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
  • Add to sheet pan in a single layer.
  • Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
  • Using the skillet the pork steaks were seared in heat butter over medium heat.
  • Add green onion whites and sear 1-2 minutes.
  • Pour in sauce ingredients from the bowl and bring to a SLOW boil.
  • Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
  • Thinly slice pork crosswise, if desired.
  • Drizzle pork  and rice with sauce.
  • Sprinkle with scallion greens and toasted sesame seeds.