Category: PROTEINS

PORK STEAKS with APPLE CREAM SAUCE


PORK STEAKS with APPLE CREAM SAUCE
2 LARGE pork steaks
1 LARGE apple, cored and thinly sliced
2 tablespoons apple brandy
1/4 cup chicken broth or white wine
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 tablespoons butter
1 LARGE shallot, sliced thin
1 teaspoon cornstarch
1/3 cup half and half
1 tablespoon Dijon mustard (optional)

  • Generously season pork steaks with FRESH ground sea salt and black pepper.
  • In a large skillet melt butter over medium high heat.
  • Brown pork steaks on both sides. Remove from pan and set aside.
  • Add shallots to pan, sauteing until softened.
  • Add apple slices, sauteing 2-3 minutes. Remove and transfer to a bowl.
  • Add apple brandy, cooking 30 seconds more.
  • Add chicken broth or white wine.
  • Bring to a SLOW boil, simmering for 5 minutes.
  • Add pork and apples.
  • Reduce heat to low and simmer 10 minutes until pork is cooked through.
  • Whisk together cream, mustard (if using) and cornstarch.
  • Stir into the apple mixture and heat through, simmering until sauce is thickened.

CREAMY PARMESAN CHICKEN & PROSCIUTTO


1 + 2 tablespoons butter
1/4 cup heavy cream
1 tablespoon WONDRA flour
1 tablespoon avocado oil
2 boneless, skinless chicken breasts
4 pieces prosciutto
1-2 cloves garlic, FINELY minced
1/2 cup FRESH small green peas
1 teaspoon red chile flakes, crushed
FRESH ground sea salt and black pepper
1 LARGE lemon, juiced
2 cups penne pasta
1/4 cup FRESH chopped Italian Leaf parsley
2 ounces cream cheese, softened
1/4 cup FINELY shredded Parmesan cheese

  • Bring a pot of salted water to a rolling boil.
  • Add pasta cook al dente, 9-11 minutes.
  • Drain, reserving 1/2 cup of pasta water.
  • In a large skillet add a drizzle of oil over medium high heat. Add prosciutto slices in a single layer, cooking 2-3 minutes per side until crispy. Do not clean pan.
  • Drain on paper toweling.
  • Pat chicken dry and generously season with FRESH ground sea salt, black pepper and crushed red chile flakes.
  • Add butter to skillet.
  • When melted add garlic sauteing 30 seconds.
  • Add chicken steaks sauteing 2-3 minutes per side until cooked through.
  • Transfer chicken to cutting board.
  • Whisk flour into drippings.
  • Add cream cheese and heavy cream to skillet, whisking to combine.
  • Adjust seasoning to taste.
  • Add lemon juice and parsley, stirring to blend.
  • Add pasta and peas, folding in to coat, cooking a couple minutes until warmed through.
  • Slice chicken breasts into strips.
  • Plate pasta.
  • Top with chicken slices, prosciutto and Parmesan cheese.

RECIPE REVIEW
TASTE: Creamy and full of rich flavor.
TEXTURE: Al dente noodles and crispy chicken in a creamy sauce are the star of this meal.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

TEX MEX aka MEXICAN MEATLOAF

TEX MEX aka MEXICAN MEATLOAF
4 cups shredded hash browns, cooked crisp
1/4 cup salsa
1 LARGE egg
1/2 package KNORR vegetable soup mix
1 tablespoons KINDERS taco seasoning
2 cups shredded taco blend cheddar cheese, divided
2 pounds ground beef
1 tablespoon chopped FRESH cilantro
Sour cream and Salsa, for serving

  • Preheat oven to 350°.
  • Whisk together the egg, soup mix and seasoning in a small bowl.
  • Crumble beef into a large bowl.
  • Pour egg mixture over meat.
  • Add salsa and 1 cup of the cheese and gently mix all together blending well, but not overworking the meat.
  • Shape into loaf.
  • Bake 1 1/4 hour.
  • Sprinkle remaining cheese over top and bake 5 minutes more until cheese is melted.
  • Let stand 10 minutes before slicing.
  • Sprinkle with cilantro.
  • Serve with additional salsa and sour cream.

COPY CAT PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE

PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE
1 + 1 tablespoon butter
1 tablespoon avocado oil
2 boneless pork steaks
1 SMALL red onion, halved and THINLY sliced
1 LARGE clove garlic, FINELY minced
1/2 pound red cabbage, cored and THINLY sliced
2 LARGE apples, 1 cored & sliced the other cored and grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper, to taste
1/3 cup hot water
1 1/2 teaspoon Better Than Bouillon beef base
1 tablespoon apple cider vinegar
2 green onions, minced and separated

  • Melt 1 tablespoon butter and oil in a large skillet over medium high heat.
  • Pat pork steaks dry.
  • Whisk together the FRESH ground sea salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper until well blended.
  • Generously season pork steaks on both sides with the seasoning mix.
  • Add the pork steaks to the skillet searing 2-3 minutes on each side.
  • Transfer pork steaks to platter and keep warm.
  • Add the remaining butter to the skillet.
  • Add the onions and cabbage to the pan, 3-4 minutes until slightly softened and beginning to caramelize.
  • Whisk together the beef base, warm water and vinegar.
  • Add vinegar mixture to pan, stirring to blend.
  • Add apple pieces topped with the pork steaks, cover and simmer 5-6 minutes to soften apple and reheat pork steaks. MOST of the liquid should cook off, but DO NOT BURN.
  • Slice pork and serve over cabbage mix.

RECIPE REVIEW
TASTE: Sweet & Tangy
TEXTURE: Tender caramelized cabbage, onions and apples topped with fork tender pork tenderloin. 
EASE: Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

ORANGE PICNIC CHICKEN

ORANGE PICNIC CHICKEN

3 – 3 1/2 pounds PICNIC chicken (legs and thighs)
1/2 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme or tarragon leaves
FRESH ground sea salt and black pepper
4-6 LARGE shallots, halved and sliced lengthwise

  • Preheat oven to 425°.
  • In a large bowl whisk together the marmalade, oil, vinegar, tarragon or thyme,
  • FRESH ground sea salt and black pepper.
  • Add chicken pieces, tossing to coat.
  • LIGHTLY spray a roasting pan with non-stick cooking spray.
  • Sprinkle shallot pieces in the bottom in a single layer.
  • Nestle chicken pieces in amongst the shallots.
  • Drizzle any remaining marmalade mixture in amongst the shallots.
  • Roast 25-35 minutes until shallots are tender and chicken is cooked through and golden.

GRILLED SHRIMP SALAD with LIME VINAIGRETTE

GRILLED (or sauteed) SHRIMP SALAD with LEMON LIME VINAIGRETTE
1 pound FRESH LARGE shrimp
1 teaspoon avocado oil
FRESH ground sea salt and black pepper
2 avocados, halved, seeded, peeled and sliced
1 cup grape tomatoes, halved
1 cup chopped cucumber
1 bunch green onions, sliced thin
1/4 cup FRESH chopped cilantro

  • Peel and devein shrimp.
  • Coat shrimp with avocado oil and sprinkle with FRESH ground sea salt and black pepper.
  • Thread shrimp onto skewers if grilling.
  • Grease grill rack and grill skewers 3-4 minutes, turning once, until the shrimp are opaque.
  • Arrange shrimp, avocados, tomatoes, cucumber and onions on plate.
  • Drizzle with the vinaigrette and sprinkle with cilantro.

VINAIGRETTE
1 LARGE lime, zested and juiced
1 LARGE lemon, zested and juiced
FRESH ground sea salt and black pepper
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil

  • Whisk together the lime juice, zest, cayenne pepper, FRESH ground sea salt and black pepper.
  • Slowly whisk in oil until well blended.

CHICKEN & DRESSING BAKE

CHICKEN & DRESSING BAKE serves 6-8

CRUMB TOPPING
1/4 cup + 1 tablespoon butter
1/4 cup slivered almonds
1/2 cup Panko bread crumbs

  • Melt 1 tablespoon butter and coat almonds.
  • Microwave almonds 2-3 minutes until well toasted.
  • Stir in Panko crumbs and 1 tablespoon of the parsley. Set aside.

CASSEROLE
4 cups Herb Stuffing Mix (Stove Top or homemade)
1 + 1 tablespoons FRESH chopped parsley
1 tablespoon butter
3 slices bacon, diced
1 LARGE shallot, diced
2 stalks celery, small diced
1 SMALL red pepper, chopped
4 LARGE mushrooms, sliced thin
4 cups chopped rotisserie chicken pieces
1 can cream of chicken soup
1 cup WHOLE milk
2 LARGE eggs

  • Preheat oven to 350°.
  • Combine bacon, shallot, celery, mushroom and butter in a large skillet, sautéing 4-5 minutes until softened.
  • Toss stuffing mix, chicken pieces, parsley and shallot mixture together until well mixed.
  • Arrange evenly in the bottom of a buttered 9×13 baking dish.
  • Whisk together the soup, milk and eggs.
  • Pour soup mixture over stuffing mixture, gently mixing all together.
  • Top with crumb topping.
  • Bake 30 minutes.

 

SONORAN CLAM CHOWDER

I LOVE clam chowder, but honestly, it does get a bit boring. Growing up in California it was almost always served in a bread bowl or at the very least with some crusty sourdough bread, which was always tasty, but once again it was never changing so could get boring!

When I found this recipe in my TASTE OF HOME magazine I was elated for a new take on it and it sounded absolutely delicious. I have made several changes to make it to our liking and reduced its size as they had it serving 10! Plus they used the pressure cooker and I just didn’t find it necessary as long as you time preparing the potatoes while you are preparing the rest of the chowder.

SONORAN CLAM CHOWDER
4 slices peppered bacon, chopped
2 tablespoons butter
1 tablespoon WONDRA flour
1 LARGE shallot, diced
1 SMALL stalk celery, SMALL diced
1 SMALL red pepper, diced
2 ounces chopped green chiles, drained
2 cloves garlic, FINELY minced
2 cans (6 1/2 ounce) chopped clams, drained, juice reserved
3/4 pound YUKON gold potatoes, diced
1/2 cup homemade chicken stock
1 cup heavy cream
2 teaspoons KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 tablespoon chopped FRESH cilantro
Shredded cheddar cheese, for garnish

  • In a large sauce pan bring salted water to a boil.
  • Add potatoes, boiling until potatoes are JUST tender.
  • Drain.
  • In a stockpot melt 1 tablespoon butter over medium high heat.
  • Add bacon, rendering until crisp. Remove to paper toweling to drain with a slotted spoon.
  • Add remaining butter to pan.
  • Add celery and shallots, sautéing 3-5 minutes until soft.
  • Add flour, mixing well.
  • Add red pepper and chiles, cooking 3-5 minutes until peppers are tender.
  • Add garlic, cooking 1 minute longer until fragrant.
  • Add clam juice and chicken stock.
  • Stir in taco seasoning, cream, clams and half of the chopped cilantro, simmering 5-10 minutes, stirring occasionally until heated through and chowder has reached the desired consistency.
  • Serve topped with garnishes of choice such as bacon, chopped avocado, shredded cheese and cilantro…

HOT HONEY BUTTER GLAZED PORK CHOPS

HOT HONEY BUTTER GLAZED PORK CHOPS
4 boneless, center cut pork chops, patted dry
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons butter
2 tablespoons honey
1 teaspoon Better than Bouillon beef base
1 tablespoon Frank’s original hot sauce
2 tablespoons water

  • Whisk together honey, hot sauce, bouillon base and 2 tablespoons hot water. Set aside.
  • Heat skillet and melt 1 tablespoon butter and avocado oil together.
  • Season both sides of the pork chops with FRESH ground sea salt and black pepper.
  • Add chops to the hot skillet cooking 4-6 minutes on each side.
  • Add glaze, turning to coat chops all over, cooking 2 minutes more or until chops are cooked to your desired doneness.

SALSA VERDE CHICKEN – CROCK POT STYLE

SALSA VERDE CHICKEN – CROCK POT STYLE
1-1 1/2 pounds boneless, skinless chicken thighs, tenders or breasts
1 LARGE shallot, halved and sliced
2-3 cloves garlic, minced
1 LARGE can diced green chiles, heat of choice, DRAINED
1 can ORIGINAL Rotel tomatoes DRAINED
1 can green chile verde sauce
FRESH ground sea salt and black pepper
1 tablespoon Kinders or Pampered Chef taco seasoning

TOPPINGS
sliced avocado
sliced limes
sour cream
shredded cheese

  • Pour Green Chile Verde sauce and the Rotel tomatoes into bottom of slow cooker.
  • Season chicken pieces with taco seasoning, FRESH ground sea salt and black pepper.
  • Arrange chicken pieces on top of tomatoes in a single layer if possible.
  • Sprinkle shallot and garlic on top of chicken pieces.
  • Pour chopped green chiles on top.
  • Cook for 6 hours on low or 3 hours on high.
  • Shred chicken into sauce, stirring to blend and coat the chicken pieces well.
  • Serve with warm tortillas and toppings of choice.

NOTES:

  • Depending on which cut of meat you’re using cooking time may vary.
  • For a gluten free version serve in large lettuce leaves.

BLONDE BEEF STEW

BLONDE BEEF STEW

1 pound Stew Beef, cut into bite sized pieces
FRESH ground sea salt and black pepper
¼ cup WONDRA flour for dredging
2 tablespoons butter
2 tablespoons avocado oil
2 leeks, thinly sliced
1 SMALL fennel bulb, medium diced
4 cloves garlic, thinly sliced
½ cup white wine
4 cups chicken stock
1 cup parsnips, diced
1 cup turnips, diced
1 cup celery root, diced
1 cup carrots, diced
1 bunch FRESH thyme

  • Preheat oven to 300°.
  • Preheat butter and 1 tablespoon of oil in a Dutch oven over medium heat.
  • Toss beef in seasoned flour.
  • Sear beef on all sides for 2 minutes per side, or until browned.
  • Remove beef from Dutch oven and set aside.
  • Add remaining oil, fennel, leeks and garlic to Dutch oven and sauté until slightly translucent, approximately 5 minutes.
  • Deglaze with white wine, simmering until reduced by half.
  • Add remaining ingredients and bring to a SLOW simmer.
  • Cover and place in oven for 2 hours or until beef is fork tender.
  • Once stew is finished cooking remove thyme sprigs and discard.

STUFFED GREEN CHILE CHEESE CHICKEN

As everyone knows bacon is the duct tape of the culinary world or more commonly BACON MAKES EVERYTHING BETTER 😀

This recipe is super simple, yet extremely tasty! PERFECT for any night of the week. It is also grill friendly if you don’t want to heat up the kitchen, but I prefer the oven.

STUFFED GREEN CHILE CHEESE CHICKEN serves 6-8
8 slices bacon
4 LARGE chicken breasts
1 LARGE can WHOLE green chiles, rinsed and sliced open
FRESH ground black pepper
Garlic Salt
4 ounces COLD cream cheese, sliced into 8 pieces
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce, optional

  • Preheat oven to 375°.
  • Line baking sheet with foil and top with roasting rack LIGHTLY sprayed with non-stick cooking spray.
  • Slice chicken breasts lengthwise so you have 8 thin steaks.
  • Season both sides of chicken steaks with garlic salt and FRESH ground black pepper.
  • Place cream cheese slices on top of chicken steaks.
  • Add a green chile on top of the cream cheese.
  • Sprinkle with cheddar cheese.
  • Roll each piece up TIGHTLY.
  • Wrap each piece with a bacon slice and secure with toothpicks.
  • Arrange chicken bundles in a single layer on roasting rack.
  • Bake 30-35 minutes.
  • Brush with BBQ sauce and bake another 5 minutes or until bacon is crisp and chicken is cooked through.