Category: PROTEINS

MISSISSIPPI POT ROAST or CHICKEN updated ~ BLOG 366.273B

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

MISSISSIPPI POT ROAST

3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces

  • Turn Ninja Foodi on Sauté.
  • Pour in avocado oil.
  • Cut pot roast into large chunks, 4×4 inches.
  • When oil is hot, sear roast chunks 3-4 minutes on all sides.
  • Once roast is browned on all sides, remove from pot and set aside.

 

  • Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
  • Add garlic, stirring for a minute or two more.
  • Add in pepperoncinis and pepperoncini juice.
  • Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
  • Return the roast chunks to the pot, gently stacking the meat as necessary.
  • Dot roast with 4 tablespoons of butter.
  • Set to braise for 4-6 hours.
  • At the 2 hour mark add the potatoes.

 

  • Plate roast on platter, cover and keep warm.
  • Melt remaining butter and whisk in ¼ cup of flour until smooth.
  • Change to saute function and let simmer 3-4 minutes.
  • Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
  • Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

ORIGINALLY posted 11-10-2013 UPDATED September 2024

PORK CHOPS with CHERRY PINEAPPLE RELISH ~ BLOG 366.268

PORK CHOPS with CHERRY PINEAPPLE RELISH

CHERRY PINEAPPLE RELISH
1 cup FRESH chopped pineapple
1 cup QUALITY cherry jam
1/4 cup FINELY chopped red onion
2 tablespoons FRESH chopped lemon thyme
Juice of 1 LARGE lime
1 teaspoon red chili pepper flakes

  • Heat cherry jam in a large saucepan over medium heat until melted.
  • Stir in pineapple pieces and onion.
  • Simmer 15 minutes.
  • Add lime juice, lemon thyme and red chili pepper flakes, stirring to blend.
  • Simmer 15 minutes more.

CHOPS
4 pork loin chops
FRESH ground sea salt and black pepper
1 teaspoon garlic powder

  • Season chops with garlic powder, FRESH ground sea salt and black pepper.
  • Grill chops over medium heat.
  • Serve chops with crispy rice and cherry pineapple relish.

PAD THAI CHICKEN ~ BLOG 366.257

PAD THAI CHICKEN

CHICKEN
1-2 large boneless skinless chicken breasts, pounded thin (½ inch thick) and portioned
FRESH ground sea salt and black pepper, to taste

  • Season chicken with FRESH ground sea salt and black pepper, to taste.
  • Sauté chicken in a large sauté pan over medium heat, stirring continuously 6-8 minutes until cooked through.
  • Transfer chicken to a bowl and set aside.

SAUCE
¼ cup jalapeno ketchup
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon QUALITY peanut butter
Juice of 1 LARGE lime
½ teaspoon crushed red pepper flakes
1 teaspoon BRAGG’s liquid aminos

  • Whisk all sauce ingredients and set aside.

ASSEMBLY
8 ounces flat rice noodles OR fettuccine in a pinch, cooked al dente
2 LARGE eggs
1 cup fresh bean sprouts
⅓ cup sliced shallots
1 bunch green onions
⅓ cup chopped cilantro
Chopped peanuts

  • Crack eggs into the same preheated pan and allow to fry for a bout a minute.
  • Break up egg with a wooden spoon and add the shallots and sprouts.
  • Add chicken and sauce.
  • Add noodles and toss to coat the noodles in the sauce. 
Stir in green onions and cilantro.
  • Garnish with peanuts.

NOTES

  • Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a kick!
  • Easily swap out the chicken for pork, steak or even tofu!

ROAST CHICKEN with LEMON HERB SAUCE ~ BLOG 366.256

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces (see notes)
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
FRESH ground sea salt and black pepper

LEMON HERB SAUCE
1 teaspoon avocado oil
1 -2 LARGE green onions, FINELY chopped
Juice from 1 LARGE lemon
1 tablespoon FRESH chopped Lemon thyme
1 teaspoon FRESH chopped basil
1 teaspoon WONDRA
1 tablespoon butter

  • Rinse chicken and pat dry. Salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
  • DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
  • Whisk together the hot water, bouillon, thyme and basil.
  • Turn chicken and add 3/4 cup of chicken stock.
  • Reduce heat and simmer on low 15 minutes.
  • Transfer chicken to a plate and pour stock into a measuring cup.
  • Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
  • Transfer to an ovenproof plate, cover with foil and keep warm.
  • Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
  • Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
  • Add green onions and saute’ a minute or so.
  • Add flour and mix well.
  • Increase heat and add broth and bring to a simmer.
  • Simmer until reduced to about 1/2 cup.
  • Stir in any juices that have drained from the chicken. Simmer a few more minutes.
  • Remove from heat and whisk in lemon juice, thyme and basil.
  • Pour sauce over chicken and serve immediately. I like to serve it with rice.

NOTES:

  • If using boneless, skinless chicken, season it well and dredge prior to adding it to the skillet. Adjust timing if using boneless, skinless chicken.

Originally posted 10-22-2008, updated 7-28-2014 and again September 2024

CHICKEN & TOMATO PASTA ~ BLOG 366.254

CHICKEN & TOMATO PASTA

2 1/2 cups rotisserie chicken pieces
1 1/2 cups homemade chicken stock
1/2 SMALL Vidalia onion, halved and sliced thin
1 can San Marzano tomatoes DO NOT DRAIN
FRESH ground sea salt and black pepper, to taste
1/4-1/2 teaspoon red chili flakes, to taste
1/2 cup ricotta cheese
1/2 pound (1 3/4 cups) uncooked macaroni pasta
1 tablespoon butter
FRESH grated Parmesan cheese for serving

  • Combine tomatoes and their juice with the chicken pieces and broth in a dutch oven.
  • Season with FRESH ground sea salt, black pepper and chili flakes to taste.
  • Bring to a SLOW boil.
  • Add pasta and cook for 7-8 minutes until pasta is tender, but not over cooked.
  • Remove from heat and stir in ricotta cheese and butter.
  • Serve immediately with grated Parmesan cheese.

BRUSCHETTA CHICKEN PASTA SALAD ~ BLOG 366.250

Bruschetta Chicken Pasta Salad is perfect for backyard BBQ’s, potlucks or as a serve yourself side to a charcuterie board night.

BRUSCHETTA CHICKEN PASTA SALAD adapted from CAFE DELITES who adapted it from her single serve version
1 pound spaghetti
1 1/2 pounds boneless, skinless chicken tenders
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
½ teaspoon garlic powder

FRESH ground sea salt and black pepper, to taste
1 teaspoon + 1-2 tablespoons avocado oil, divided
2 cloves garlic, FINELY minced
1/4 cup red onion FINELY chopped
2-3 tablespoons QUALITY balsamic vinegar, to taste
8 roma tomatoes, diced
½ cup Parmesan cheese grated, plus more to serve
2 tablespoons each FRESH basil, Italian parsley and oregano, FINELY chopped
3-4 cups torn romaine lettuce
1 drizzle balsamic glaze to serve, optional – I use store bought

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl, drizzle with oil; toss and set aside.
  • 
Season chicken with the dried herbs, garlic powder, salt and pepper.
  • Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts 5-6 per side over medium-high heat until browned on both sides and cooked through.
  • Remove from pan; set aside and allow to rest.
  • Add the remaining oil to the same hot skillet.
  • Sauté the garlic and red onion 1-2 minutes until garlic is fragrant.
  • Turn off heat. 

  • Add in the tomatoes, toss them lightly into the mixture to warm them through and combine all of the flavors.
  • Add the tomato mixture onto the pasta. 
Mix in the vinegar, Parmesan cheese, basil and parsley.
  • Season with FRESH ground salt and pepper to your taste.
  • Slice the chicken and add to pasta.
  • Toss the pasta with all of the ingredients until well combined.

  • Top with more Parmesan cheese and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.


NOTES:

  • I prefer FRESH copped herbs, but dried work also. Substitute 1-2 teaspoons, to taste.
  • Salad can be served warm – heated through in the same pan as the oil tomato mixture.

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.247

BUFFALO CHICKEN SLOPPY JOES SANDWICHES
1 tablespoon avocado oil
1 1/2 -2 pounds ground chicken
3/4 cup Frank’s original Buffalo wing sauce
3/4 cup homemade Jalapeno ranch dressing
1 carrot FINELY diced
2 celery stalks FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 – 1/2 cup brown sugar

  • Heat oil in a large skillet.
  • Add chicken and brown until crumbly.
  • Add onions, celery, carrots and cook 3-5 minutes more.
  • Whisk together the wing sauce, brown sugar and Jalapeno ranch until smooth.
  • Add to chicken mixture, stirring and cooking10-15 until heated through.
  • Adjust seasoning, adding more brown sugar as needed to adjust heat level.

NOTE:

  • If sauce is too thin, spoon out a bit of sauce and whisk with cornstarch to thicken. Stir mixture back into sauce and cook to desired consistency.
  • Bleu cheese dressing is a good substitute for the ranch.

SALISBURY STEAK with TOMATO ONION GRAVY ~ BLOG 366.242

SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

  • In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
  • Season well with FRESH ground sea salt and black pepper.
  • Add ground beef and mix gently.
  • Form 6 round or oval patties.
  • In a large skillet melt butter over medium heat.
  • Add beef patties searing 3-4 minutes on each side. Remove and set aside.
  • Add shallots, sauteing 1-2 minutes.
  • Whisk together the water and WONDRA.
  • Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
  • Reduce heat, add beef patties to pan, turning to coat.
  • Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
  • Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.