Category: PROTEINS

SHRIMP SCAMPI PASTA

SHRIMP SCAMPI PASTA

Shrimp Scampi always sounds a bit decadent and eat out at a restaurant date night meal to me, but is a super easy to make at home.

The prep time is only 20 minutes followed by 20 minutes of cook time and VOILA’ dinner is ready. Light the candles and serve.

1/2 package (8 ounces) linguine pasta
1 + 1 tablespoons butter
1 + 1 tablespoons avocado oil
1 shallot, FINELY diced
1 cloves garlic, minced
1 pinch red pepper flakes (Optional)
1/2 pound shrimp, peeled and deveined
FRESH ground sea salt and black pepper, to taste
¼ cup dry white wine
1 small lemon, juiced
1/8 cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.


  • Melt 1 tablespoon butter with 1 tablespoon avocado oil in a large skillet over medium heat.
  • Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
  • Season shrimp with kosher salt and black pepper; add to the skillet and cook JUST until pink, stirring occasionally, 2 to 3 minutes.
  • Remove shrimp from skillet and keep warm.


  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
  • Melt 1 tablespoon butter in skillet.
  • Stir in 1 tablespoon avocado oil into butter mixture, and bring to a simmer.
  • Toss linguine, shrimp, and parsley in the butter mixture until coated.
  • Season with salt and black pepper.
  • Drizzle with 1 teaspoon olive oil to serve.


NORWEGIAN MEATBALLS

NORWEGIAN MEATBALLS & LUTEFISK minus the LUTEFISK
I adapted this recipe from Molly Yeh

Lutefisk is one of those things that you either love or you hate it – there is no middle ground. It may be super common around where she lives during the holidays since so many families have Scandinavian heritage, but it won’t happen here LOL 🙂

Lutefisk consists of a dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture. She is ABSOLUTELY correct that it’s quite polarizing to a lot of people but to others, it’s very nostalgic and usually served with meatballs and lefse.

Molly used unsalted butter as did I the first time and we found it really lacking in salt so I switched to salted butter.

MEATBALLS
3 tablespoons butter
1 LARGE shallot, FINELY chopped 
1 LARGE bunch green onions, FINELY chopped
1 tablespoon FRESH chopped sage, about 6 leaves 
1 1/2 cups crustless white country bread cubes
1/4 cup WHOLE milk 
13 ounces 80/20 ground beef
13 ounces ground pork 
2 tablespoons FRESH chopped Italian parsley 
FRESH ground sea salt and black pepper
1/2 teaspoon ground allspice 
1/2 teaspoon ground ginger 
1/4 teaspoon FRESH grated nutmeg 
1 LARGE egg, beaten 

  • Melt the butter in a large skillet over medium low heat. I like my enameled cast iron sauce pan.
  • Add the shallots, onions and sage, stirring occasionally, cooking 15-18 minutes until a deep golden color.
  • Remove the pan clean with a paper towel, no need to wash.
  • While the onions cool, add the bread cubes to a large bowl.
  • Drizzle the milk over and toss to saturate it. Let sit 5 minutes or so until the bread is softened. Squeeze the bread through your fingers to make a paste.
  • Add the beef, pork, parsley, FRESH ground sea salt and black pepper, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands.
  • Use a scoop or roll by hand 20-22 meatballs about 1 1/2 inches in diameter and rest on a baking sheet or large plate.
  • Melt 3 tablespoons butter over medium heat.
  • When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 5-6 minutes per batch. Don’t worry if they aren’t cooked through at this point, they’ll cook more in the sauce.

SAUCE
3 + 1 tablespoons butter
2 teaspoons FRESH chopped sage, about 4 leaves 
1/4 cup WONDRA flour 
3 cups beef stock 
1 tablespoon QUALITY Worcestershire sauce 
FRESH ground sea salt and black pepper, to taste 
1/4 cup FULL FAT sour cream 
2 tablespoons FRESH chopped Italian parsley 
Prepared pasta, for serving (optional)
Mashed Potatoes, for serving (optional) 
Lefse, for serving (optional) 

  • Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt.
  • Add the sage and cook until sizzling, about 30 seconds.
  • Sprinkle in the flour and stir to make a paste. Cook toasting the flour, 1 to 2 minutes until golden.
  • Whisk in the beef stock and Worcestershire sauce until smooth.
  • Adjust the heat so the sauce is simmering and season to taste with salt and pepper.
  • Add the meatballs to the sauce and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are cooked through.
  • Turn off the heat.
  • Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth.
  • Sprinkle with the parsley and serve over mashed potatoes or pasta if desired.

HONEY LEMON (or ORANGE) PORK CHOPS

HONEY LEMON (or ORANGE) PORK CHOPS – serves 4

4 boneless pork chops
1 orange or lemon sliced ¼” thick
½ cup orange or lemon juice
¼ cup QUALITY honey
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon FINELY chopped thyme or rosemary
FRESH ground sea salt and black pepper

  • GENEROUSLY season both sides of pork chops with the FRESH ground sea salt and black pepper .
  • Preheat sauté pan on medium heat, and add butter.
  • Once butter is melted, sauté both sides pork chops for 5 minutes per side.
  • Remove pork chops from pan and set aside.
  • Using the same pan, sauté garlic, thyme or rosemary and orange or lemon slices for 2 minutes.
  • De-glaze pan with juice and honey and simmer for 3 minutes.
  • Return pork chops and any liquid from resting period to sauté pan
  • Baste chops for 3 minutes, or until meat thermometer inserted into thickest part reads 145°F.

CHESSE BURGER PASTA

CHEESE BURGER PASTA serves 4-6

1 pound QUALITY ground beef
1 SMALL onion, diced
½ cup QUALITY ketchup
½ teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups elbow pasta uncooked
2 cup beef stock
1½ cup grated Havarti, cheddar or Fontina cheese, grated cheese
diced tomatoes, for garnish
diced red onion, for garnish
diced pickles, for garnish
diced jalapenos, for garnish
shredded lettuce, for garnish

  • Place a large lidded saute pan over medium heat.
  • Let pot heat up for 2 minutes before crumbling ground beef into pot.
  • Sauté ground beef for 2 minutes.
  • Add onions, garlic powder, salt and pepper.
  • Once beef is ¾ browned stir in ketchup.
  • Saute for 3 minutes, then add dry pasta. stirring together while gradually adding in the beef stock.
  • Cover sauce pot and cook for 20 minutes.
  • Remove lid and lower heat to medium low.
  • Add grated cheese and stir until melted.
  • Top with personal garnishes.
  • Serve and enjoy!

PORK BELLY on CARAMELIZED PEARS

A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better 🙁 I guess I’ll just have to make them again.

PORK BELLY on CARAMELIZED PEARS adapted from So Delicious

When pork belly is cooked right it is so soft that it literally melts in your mouth. Add the perfect fruit and sauce, well you’re in heaven!

1 pound pork belly, thin slices
1/2 tablespoon avocado oil
FRESH ground sea salt and black pepper

1/2 teaspoon garlic powder
1/2 + 2 tablespoons butter
2 tablespoons Bragg’s liquid aminos
1/4 cup water
1 pear, sliced thin
2 tablespoons gochujang
1 heaping tablespoon brown sugar

¼ cup QUALITY brandy

  • Heat the avocado oil and 1/2 tablespoon butter in a skillet and add the pork belly slices.
  • Season with salt, pepper, and garlic powder.
  • Add pork belly pieces fat side down.
  • When the pork belly pieces start to sizzle, add the liquid aminos. or soy sauce
  • Stir, cook for 1-2 minutes, then add the water.
  • Cook until the pork belly is cooked through and the sauce reduces.
  • Take another skillet and melt the remaining butter on high heat.
  • Add the pear slices, gochujang, brown sugar, and cognac, whisking together.
  • When the liquid starts to simmer, remove the pan from the flame and quickly (so the pears don’t absorb too much alcohol) light it using a long barbecue lighter.
  • Cook for 2 more minutes, then set aside.
  • Serve immediately drizzling extra sauce over top.
PORK BELLY LOLLIPOPS FROM MCMENIMANS

SWEET & SOUR 1000 ISLAND PORK CHOPS ~ S3 SWEET, SALTY & STICKY PORK CHOPS

S3 SWEET, SALTY & STICKY PORK CHOPS – SWEET & SOUR 1000 ISLAND PORK CHOPS adapted from With A Blast

Are these pork chops tender? Tangy? Sweet? Sour? Salty?  Nope, they are ALL these adjectives making them PERFECT!

1000 Island Tangy Pork Chops are the most delicious, tender and tangy Pork Chops around ! The  Dressing gives the chops a wonderful sweet-salty taste with a delicious stickiness.

Prep Time 10 minutes Bake Time 1 hour 30 minutes Total Time 1 hour 40 minutes

1 packet Lipton Onion Soup Mix, ground to dust
FRESH ground sea salt and black pepper
6 Pork Chops, trimmed of excess fat
2 tablespoons QUALITY Avocado Oil
1/2 cup Apricot Jam, (not chunky)
1/3 cup 1000 Island Salad Dressing
1-2 cloves garlic, minced
1 teaspoon Mustard Powder (optional)

  • Preheat oven to 350°.
  • Spray a large baking dish non-stick cooking spray.
  • Mix the soup mix with a generous amount of FRESH ground black pepper.
  • Dredge the pork chops in the soup mix.
  • Heat the oil and brown the Pork Chops on both sides.
  • Transfer the Chops to the prepared oven dish.
  • Combine the apricot jam, 1000 Island dressing, garlic and Mustard Powder (if using) in a small mixing bowl.
  • Pour over the pork chops.
  • Cover with lid .
  • Bake 1 – 1 1/2 hours or until the pork chops are tender and cooked through. Turn chops half way through the cooking time.

NOTE:

  • I list the mustard as optional because of a life threatening allergy, but am told it really makes the dish 😀
  • Tart red cherry or Pineapple jam or even orange marmalade work also for a flavor change!

MELT IN YOUR MOUTH CHICKEN PARMESAN CASSEROLE

I made this tonight with thighs and sans fried shallots, but definitely prefer it with breasts and the fried shallots. I’ll get a better picture the next time I make it with the breasts.

MELT IN YOUR MOUTH CHICKEN PARMESAN CASSEROLE adapted from The Cookin’ Chicks

serves 6
Prep Time 10 minutes
Cook Time 35 minutes
________________
Total Time 45 minutes

6 boneless, skinless chicken breasts, diced (in a pinch thighs work pretty well too)
3/4 cup QUALITY mayonnaise
1 cup shredded Parmesan cheese
FRESH ground sea salt and black pepper, to taste
1 teaspoon garlic powder
2 shallots, sliced thin
WONDRA flour for dredging

  • Preheat oven to 375°.
  • In a small bowl, whisk together the mayonnaise, 3/4 cup of the Parmesan cheese, garlic powder, FRESH ground sea salt and black pepper.
  • Place diced chicken into a greased 9×13 baking dish.
  • Spread mayonnaise mixture evenly on top of the chicken pieces.
  • Evenly sprinkle remaining Parmesan cheese on top of mayonnaise mixture.
  • Bake for 30-35 minutes.
  • While chicken is baking melt 2 tablespoons butter over medium high heat in a large skillet.
  • Dredge shallots lightly with WONDRA flour.
  • Add shallots to hot skillet, stirring regularly until crispy.
  • Remove chicken pieces from oven.
  • Serve over prepared pasta topped with homemade marinara and fried shallots.

HONEY BUTTER GARLIC PORK LOIN

There is no better was to describe this dish except DELICIOUS. It melts in your mouth and soothes your taste buds with its sweet, sour, sticky, ooey gooey sauce. Don’t mind the kitchen twine in the picture – unfortunately I thought I bought a WHOLE tenderloin, but ended up with 2 halves. 😀

HONEY BUTTER GARLIC PORK LOIN

RUB
2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2 teaspoon red chili flakes, ground fine
FRESH ground sea salt and black pepper

PORK LOIN
3 pound pork loin roast, trimmed
1 + 1/2 tablespoons avocado oil
Rub mixture from above
1/2 cup beef or chicken broth
1/2 cup water

  • Pat pork DRY.
  • Combine 1 tablespoon of oil with rub ingredients.
  • Rub mixture into the meat, completely coating.
  • Heat remaining 1/2 tablespoon of oil in a large pan or skillet over medium heat.
  • Quickly sear pork all over until golden browned, rotating the pork around to avoid spices burning.
  • Place seared/browned seasoned pork in a roasting pan.
  • Preheat oven to 350°.
  • Prepare sauce, as above.
  • Reserve 1/2 cup sauce for basting.
  • Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • Cover with foil and roast for 20 minutes.
  • Baste with half of the reserved sauce and continue roasting, uncovered, for another 15 minutes. 

  • Baste again and roast another 10-15 minutes, until a meat thermometer registers 14
  • Transfer pork onto serving plate and baste with pan juices.
  • Tent loosely with foil and let rest for 10-15 minutes.

HONEY GARLIC BUTTER SAUCE
1/2 cup QUALITY honey
1/2 cup unsalted butter
6 cloves garlic, FINELY minced or mashed
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice apple cider vinegar

  • Melt butter in the same pan the pork was seared in in while scraping up any leftover bits in the pan.
  • Add garlic and sauté for 1 minute until fragrant.
  • Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
  • Add FRESH ground sea salt and black pepper to taste.

1/4 cup water
1/4 cup chicken stock
4 teaspoons cornstarch

  • Scrape up any browned bits leftover in the pan blending them with the pan juices.
  • Pour juices into a saucepan.
  • Whisk in cornstarch, stock and water mixture and bring to a simmer.
  • Add another 1/4 cup if needed, until reaching a honey-like consistency.
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTE:

  • Homemade bone broth is the MOST flavorful!
  • Sauce will thicken as it cools.


HOT ITALIAN SANDWICHES

HOT ITALIAN SANDWICHES
1 package King’s Hawaiian sweet rolls
1/2 cup QUALITY mayonnaise
2 tablespoons Classico tomato pesto
6 slices provolone cheese
6 slices Tavern ham
6 slices Hard Salami
6 slices oven roasted turkey
6 slices Pastrami
1 cup giardiniera, chopped small
1/2 cup shredded Parmesan cheese
1 cup FRESH basil leaves
1/2 SMALL red onion, sliced thin
1/4 cup River House Parmesan Herb dressing (or a zesty Italian)
Pepperoncinis, garnish
Giardiniera, garnish

  • Preheat oven to 350.
  • Slice the rolls horizontally in half.
  • Lightly spray a 11×7 baking dish with non-stick cooking spray.
  • Whisk together the mayonnaise and pesto until well blended.
  • Spread mayonnaise mixture over the cut rolls.
  • Place roll bottoms in baking dish.
  • Layer the provolone cheese followed by the meats in an even layer.
  • Add basil in a single layer followed by the red onion slices and giardiniera.
  • Sprinkle with Parmesan cheese.
  • Place roll tops over the ingredients.
  • Gently press to flatten.
  • Bake 10 minutes.
  • Remove from oven and and brush with dressing.
  • Bake another 5 minutes.
  • Cool slightly before slicing.
  • Serve with pepperoncinis and giardiniera.

BEEF STROGANOFF on a BUDGET

When I was a kid I was served beef stroganoff on a fairly regular basis. NO ONE told me it was the middle class version of stretching a dollar. It was pretty good in my opinion, but I was a kid, what did I know? 😀

When I grew up and read the recipe in a “real” cookbook, I was amazed to find that it wasn’t actually made with ground beef LOL 😀

Taking the budget a step farther, my folks used canned mushrooms. I didn’t even know what a FRESH mushroom was until many years later. I will tell you I have NEVER EVER liked canned mushrooms. They also used them in chop suey YUCK!!!!! They also used dehydrated onion and garlic.

This version with REAL veggies and a QUALITY ground beef is really good though. It may not be a great picture, but the flavor made up for it.

BEEF STROGANOFF on a BUDGET
3/4-1 pound QUALITY ground beef
1 cup sliced FRESH mushrooms
1 LARGE shallot, FINELY chopped
1 clove garlic, minced
1 + 3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1 cup milk
FRESH ground sea salt and black pepper to taste
1 cup sour cream
3 cups prepared egg noodles
1/2 cup chopped parsley

  • In a large skillet brown the ground beef until crumbly.
  • Drain off excess fat and set aside for the moment.
  • Melt 1 tablespoon butterin the same skillet.
  • Add shallots, garlic and mushrooms, sauteing until soft.
  • Remove veggies with a slotted spoon adding to the meat.
  • Melt the remaining butter in skillet.
  • Whisk in flour salt and pepper, whisking until golden.
  • Remove from heat and whisk in milk.
  • Add meat and veggies back into skillet.
  • Return to heat, reduce heat and cook, constantly stirring until smooth and slightly thickened.
  • Fold in sour cream, prepared egg noodles and parsley.
  • Serve immediately.

PISTACHIO CRUSTED ROCKFISH or HALIBUT

PISTACHIO CRUSTED ROCKFISH or HALIBUT
1/2 cup roasted pistachios
1 shallot, minced
1/2 teaspoon sugar
FRESH ground black pepper
2 tablespoons FINE breadcrumbs
1 tablespoon unsalted butter, melted
1 tablespoon lemon zest
Juice of 1 LARGE lemon
4 skinless halibut fillets (or white fish of choice like a rockfish)

  • Preheat oven to 400°.
  • Coarsely chop pistachios, shallots, black pepper and sugar in a small food processor.
  • Add breadcrumbs, butter and lemon zest pulsing JUST until combined, but before it becomes paste.
  • Season to taste with additional FRESH ground salt and pepper.
  • Line a baking sheet with greased parchment paper or SILPAT.
  • Dip fish in lemon juice and shake off excess.
  • Gently pat pistachio mixture onto each fillet arranging in a single layer on the baking sheet.
  • Bake 8-10 minutes until center is cooked and fish is opaque and flaky.

PORK TONKATSU with WATERMELON TOMATO SALAD

TONKATSU basically means breaded with seasoned Panko bread crumbs and fried – traditionally deep fried though I pan fry.

PORK TONKATSU with WATERMELON TOMATO SALAD
PORK
4 boneless center cut pork chops, pounded thin
4-6 tablespoons avocado oil (or other neutral oil)
2 cups Panko bread crumbs
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs, lightly beaten
1 tablespoon mayonnaise

  • Whisk together the eggs and mayonnaise in a shallow bowl.
  • Add Panko crumbs to a similar shallow bowl.
  • Heat 3 tablespoons of oil in large skillet over medium heat.
  • Season egg mixture with FRESH ground sea salt and black pepper.
  • Season pork chops with FRESH ground sea salt and black pepper.
  • Dip each pork chop in egg mixture and then dredge in Panko crumbs.
  • Add pork chops to skillet and cook on both 2-3 minutes per side until golden, adding more oil as necessary.

SALAD
2 cups 1/2″ watermelon cubes
2 cups grape tomatoes, halved
1/3 cup chopped red onion
1/2 cup CHOPPED, FRESH Italian leaf parsley
1/4 cup avocado oil
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Toss the watermelon cubes, tomato halves, red onion pieces and parsley together. Set aside.
  • Whisk together avocado oil, mayonnaise, vinegar and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper. Set aside.
  • Just before serving pour dressing over the salad and gently toss.