Category: PROTEINS

COOKING THURSDAY ~ FISH TACO BOWLS ~ BLOG 365.232D

Living in this small town there are very few “quality” restaurants that aren’t “FAST” food or greasy diner food that we like to frequent. One of our 4 favorites is the Blac-N-Bleu. It’s the kind of place where if you are there enough, your drink of choice magically appears when you sit down. 🙂 The original concept and owners did NOT exude a welcome atmosphere or inviting menu. Since the new owners took over several years ago the concept AND menu have changed and not only become more inviting, but have also thrived under their direction. The servers are top notch and friendly. The chefs are inventive ad offer a savory and creative menu that seems to make EVERYONE happy.

My MOST FAVORITE item on their menu is the FISH TACO BOWL that I have since replicated for making here at home! One of the best parts besides the flavorful taco seasoned crispy yet flaky fish is the green cabbage slaw on top of rice with black beans, fire roasted corn, diced tomato, pickled red onion and FRESH avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!

FISH TACO BOWLS

FISH
2 teaspoons Pampered Chef Chile Lime seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper, optional
FRESH ground sea salt and try-color pepper
1 pound bonelesss skinless white fish, cod or halibut
1 tablespoon avocado oil

  • Preheat the oven to 400°.
  • In a small bowl, mix the taco seasonings until well combined.
  • Set aside ½ teaspoon of the taco seasoning for the coleslaw.
  • Cut the fish filet into 1-inch pieces and add to a large bowl.
  • Drizzle with the oil and taco seasonings and toss until well coated.
  • Line a baking sheet with foil and spray with cooking spray.
  • Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque.
  • Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.

COLESLAW
12 ounce bag coleslaw mix
3 green onions, thinly sliced
1/4 cup chopped cilantro leaves
¼ cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce, (from 1 can chipotles in adobo)
½ teaspoon reserved taco seasoning
2 tablespoons water
1 avocado, peeled and pitted

  • Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl.
  • In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, reserved taco seasoning, and water until smooth.
  • Toss half of the avocado sauce with the coleslaw mix.

ASSEMBLY
3 cups prepared white rice
1 cup black beans, rinsed and drained
1 cup fire roasted corn
1 cup diced tomato
lime wedges
pickled red onions
sliced avocado, optional
pico de gallo, optional

  • 
Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo.
  • Drizzle with the reserved sauce as desired.


COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.

COOKING THURSDAY ~ OLD SOUTH SODA SAUCE PORK LOIN ~ BLOG 365.225B

Using soda, whether it’s cola, 7UP, Dr. Pepper or even Orange Crush in recipes is truly something I learned from my southern grandmother.

OLD SOUTH SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

COOKING THURSDAY ~ CHICKEN FAJITA COBB SALAD ~ BLOG 365.225A

CHICKEN FAJITA COBB SALAD

VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed

  • Whisk ALL together and chill until needed.

CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless


  • Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
  • Place the chicken in a large zip top plastic bag and pour in the marinade.
  • After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.


Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.

  • Slice the chicken against the grain.

SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish

  • On a large platter arrange the greens with all the toppings on top.
  • Toss or drizzle the salad with the vinaigrette.
  • Add garnishes and serve.

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ BEST EVER PAN FRIED LAMB CHOPS ~ BLOG 365.218B

BEST EVER PAN FRIED LAMB CHOPS serves 4

8 (1 inch thick) lamb chops
1 tablespoon chopped FRESH thyme plus 2 sprigs
FRESH ground sea salt and rainbow pepper, to taste
4 tablespoons unsalted butter, divided
1 small shallot, FINELY chopped
2 LARGE garlic cloves, FINELY minced
1/2 cup dry white wine or homemade chicken bone broth
1 LARGE lemon, zested and juiced

  • Massage lamb chops with chopped thyme and FRESH ground salt and pepper. Set aside at room temperature for 5-30 minutes.

 

  • Melt 2 tablespoons of the butter in a LARGE (preferably cast iron) skillet over medium-high heat.
  • Add the lamb chops and cook 4-6 minutes per side until a rich, brown crust forms on the bottom, cooking until an instant-read thermometer inserted into the thickest part of the meat registers 145°. 
  • Transfer chops to a platter and cover with aluminum foil to keep warm.
  • Pour off all but 2 tablespoons of the rendered fat and reduce the heat to medium.
  • Add the shallot, garlic, and thyme sprigs to the pan, cooking 1 minute until shallot softens and begins to brown.
  • 
Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan, cooking 1-2 minutes until reduced by half.
  • Stir in the lemon zest and 2 tablespoons butter.
  • Cook until the butter melts and the sauce thickens slightly.
  • Taste and season to taste.
  • Pour the sauce over the lamb chops and serve immediately.

COOKING THURSDAY ~ BAKED PORK CHOPS & DRESSING ~ BLOG 365.218A

This is another antique recipe that I’ve pieced together. There was a list of ingredients, but no real direction. It has been a family favorite.

BAKED PORK CHOPS

PORK CHOPS
1 LARGE pork chop per person

  • Generously season pork chops on both sides.
  • Sear quickly 1-2 minutes per side over medium high heat.

DRESSING
2 cups stale bread cubes
1 LARGE egg
1 LARGE shallot
1-2 stalks celery, diced
1/2 pound pork sausage, browned and crumbled
1 tablespoon FRESH chopped thyme

  • Mix all together until well blended.

ASSEMBLY
1-2 cups homemade bone broth
1 tablespoon cream sherry

  • Preheat oven to 350°.
  • Generously oil a baking dish with avocado oil.
  • Layer half of the dressing mix on bottom.
  • Layer pork chops in a single layer.
  • Top chops with remaining dressing.
  • Whisk together the cream sherry and bone broth. Pour evenly over top.
  • Bake until pork chops are cooked through and dressing begins to crisp and turn golden.
  • Add bone broth as necessary to keep moist.

COOKING THURSDAY ~ MEATBALL PARMIGIANA ~ BLOG 365.211B

It’s a simple, but hearty meal that I often serve with my Cheesy Tomato Basil Baked Orzo.

MEATBALL PARMIGIANA

1 pound ground beef
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 LARGE egg
2 tablespoons milk
2 tablespoons FRESH chopped parsley, plus more for garnish
1-2 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 1/2 cups marinara sauce (homemade or jarred)
1 cup shredded Mozzarella

  • In a large bowl gently combine the beef, breadcrumbs, Parmesan cheese, egg, chopped parsley, garlic, milk, salt and pepper to blend.
  • Form into 16 meatballs.
  • Heat oil in ovenproof skillet over medium heat.
  • Add the meatballs, cooking 5-6 minutes until browned on all sides. DO NOT CROWD PAN! Cook in batches as needed.
  • Reduce heat to low and cover meatballs with marinara sauce. Cook 8-10 minutes until meatballs cooked through.
  • Preheat broiler.
  • Cover meatballs with shredded Mozzarella.
  • Broil 3-4 minutes until golden.
  • Garnish.

COOKING THURSDAY ~ CHICKEN CAMPFIRE STEW aka HOBO STEW ~ BLOG 365.204D

CHICKEN CAMPFIRE STEW serves 6

This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.

It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.

2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste

  • Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
  • Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.

 

  • When ready to prepare heat a heavy duty dutch oven over medium high heat.
  • Add chicken along with the oil, stir and saute’ until slightly golden.
  • Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
  • Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
  • Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
  • Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency. 

  • Season to taste with salt and pepper.
  • Serve warm with bread for dunking.


COOKING THURSDAY ~ WHISKEY CAKE KITCHEN CHICKEN MELT ~ BLOG 365.204C

One of my favorite sandwiches at Whiskey Cake Kitchen & Bar was their popular “Chicken & Cheese Melt”, an elevated club-style sandwich. But, it’s also VERY good as an entree without the bread! The key to a GREAT meal is using QUALITY components.

It’s easy to replicate it at home by layering quality toasted sourdough with sliced roasted rotisserie chicken breast with crispy peppered bacon topped with melted Fontina cheese, fresh avocado, sliced tomatoes, shredded lettuce and roasted shallot mayo. The shallot mayo is THE BEST component of this sandwich!!

WHISKEY CAKE KITCHEN CHICKEN MELT (copy cat)

SHALLOT MAYO
Avocado oil
2 SMALL shallots, peeled
1/2 cup Duke’s mayonnaise

  • Preheat oven to 400°.
  • Place peeled shallots on a small baking sheet. Drizzle them with avocado oil.
  • Roast for 20 minutes until caramelized and soft.
  • Mash the shallot and fold into the mayonnaise.
  • Set aside until needed.

SANDWICH
Thick cut QUALITY sourdough bread
Butter
Thick sliced rotisserie chicken
Thick sliced peppered bacon, cooked crisp
Avocado slices, optional & seasonal)
Tomato slices
Crisp green leaf lettuce

  • Butter one side of your sourdough slices.
  • Place them butter-side down in a hot skillet or panini press.
  • Smear the inside of both slices with the roasted shallot mayo.
  • On one slice, layer your Fontina cheese, sliced chicken, peppered bacon, avocado, tomato, and lettuce.
  • Top with the second slice of bread.
  • Press lightly, and flip until both sides are golden-brown and the cheese is beautifully melted.
  • Slice in half and serve warm.

COOKING THURSDAY ~ MARDI GRAS CAJUN SEAFOOD PASTA ~ BLOG 365.204B

Mardi Gras Cajun Seafood Pasta brings the creamy Creole Cajun flavors and linguine together for a bright and bold weeknight feast.

MARDI GRAS CAJUN SEAFOOD PASTA copy cat SERVES 6

1 pound COLOSSAL (if you can find them) shrimp peeled and de-veined, patted dry
8 ounces smoked sausage sliced into ¼ inch rounds
2 ½ cups heavy whipping cream
15 ounce can crushed tomatoes with herbs (Rotel works great)
1 package Beech mushrooms, trimmed
12 ounces crawfish tail meat preferably fresh cooked, but canned is okay, drained (or lobster)
12 ounces linguine pasta
2-3 cloves garlic FINELY minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1-2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 red bell pepper diced
½ medium Vidalia onion, diced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Boil linguine 8-9 minutes in salted water until ALMOST al dente. Reserve 1 cup pasta water; drain.
  • Season shrimp with salt, pepper and cajun seasoning to taste.
  • Melt 1 tablespoon of the butter over medium-high heat.
  • Add sausage rounds and brown 3 to 4 minutes. Remove to a plate.
  • Add remaining butter and sauté 4-5 minutes bell pepper, onion and mushrooms until soft and lightly golden.
  • Add minced garlic and cook 30 seconds.
  • Stir in garlic powder, onion powder, paprika, and remaining Cajun seasoning; toast 30 seconds. Remove to the plate with the sausage.
  • Add shrimp to pan cooking 2 minutes per side until opaque. Remove to plate with sausage
  • Pour in crushed tomatoes; simmer for 2 minutes, scraping fond up as your stir.
  • Add heavy cream; GENTLY simmer 6 to 8 minutes until thick enough to coat a spoon.
  • Fold sausage, crawfish, shrimp and veggies, warm 2 minutes.
  • Toss in linguine, loosening with pasta water until glossy and well-coated.
  • Finish with lemon juice; taste and adjust salt, pepper, and spice.
  • Rest 2 minutes, then serve hot.

NOTES: Pappadeaux’s uses green bell pepper, but I can’t eat it so make it with red bell pepper and we actually prefer it.

Colossal shrimp are the largest commercially available shrimp, typically 8 to 12 pieces per pound.
Their massive, steak-like texture makes them perfect for upscale presentations like shrimp cocktails OR scampi.

COOKING THURSDAY ~ KUNG FU CHICKEN ~ BLOG 365.204A

Johnny Chang’s Kung Fu Chicken is a signature dish at Grace’s in Houston, featuring crispy chicken bites in a spicy-sweet Asian glaze served alongside pork fried rice. The exact proprietary recipe is closely guarded, though owner Johnny Carrabba shares select family favorites in his cookbook, A Gift from the Heart.

Because the official restaurant recipe isn’t published online, you can recreate the famous Houston dish at home using a highly rated copycat approach that mirrors its signature flavor profile.

JOHNNY CHANG’S KUNG FU CHICKEN copy cat recipe

CHICKEN
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
Salt and black pepper to taste
Avocado oil for frying

  • Toss the chicken chunks in the cornstarch, salt, and pepper until well coated.
  • Heat about 1 inch of oil in a DEEP pan or wok over medium-high heat.
  • Fry the chicken 5-7 minutes until golden brown and cooked through. DO NOT CROWD pan – cook in batches as necessary.
  • Remove chicken and drain on paper towels.

SAUCE & GLAZE
1/3 cup BRAGG’S liquid aminos
1/3 cup PACKED brown sugar
1/4 cup QUALITY honey
2 tablespoons rice wine vinegar
1 tablespoon FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
3 cloves garlic, minced or 1 teaspoon Garden Gourmet garlic paste
1–2 FRESH Thai red chilies or serrano peppers, taste, FINELY sliced
Zest and juice of 1 small orange
1 tablespoon cornstarch
1 tablespoon water
Sliced Green onions, for garnish
Sesame seeds, for garnish

  • In a saucepan, combine the liquid aminos, brown sugar, honey, rice vinegar, ginger, garlic, chilies and orange juice/zest.
    Bring to a simmer over medium heat.

 

  • Whisk the cornstarch into the water for a slurry.
  • Whisk slurry into the sauce and let simmer until thick and sticky.
  • Toss the fried chicken into the sauce, stirring continuously for 1-2 minutes until fully coated.
  • Garnish with green onions and sesame seeds.
  • Serve with your favorite fried rice.