Category: PROTEINS

GRILLED SPICY LIME PORK CHOPS


GRILLED SPICY LIME PORK CHOPS

4-6 bone-in pork chops
1 cup Italian salad dressing
1/2 cup pear apple sauce
1/2 cup Worcestershire sauce
1/4 cup Frank’s original hot sauce
1 LARGE lime juiced
FRESH ground sea salt and black pepper

  • Whisk together all ingredients except pork chops in large bowl.
  • Place pork chops flat in large container with a lid (like a Tupperware marinader).
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Pour marinade over chops and put lid on.
  • Let chops marinate over night (at least 8 hours), inverting ever couple hours if you can.
  • Pre-heat grill to medium and oil grate.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to SLOW boil.
  • Let marinade boil for at least one minute then remove from heat
  • Place chops on grill and baste occasionally.
  • Grill for about 5-6 minutes per side until seared, cooked through and no longer pink.

CRISPY HOT HONEY WINGS

CRISPY HOT HONEY WINGS
WINGS
2 1/2 pounds chicken wings
2 teaspoons kosher salt 
FRESH ground sea salt and black pepper 
1 teaspoon smoked paprika 

  • Preheat the oven to 400°.
  • Line a sheet pan with foil, then place a metal rack on the pan.
  • Mix together the salt, pepper and paprika to make a dry rub.
  • Pat the wings dry, then generously sprinkle with the rub on all sides.
  • Place them on the rack, making sure they are not touching.
  • Bake for 25 minutes, then pull them out.
  • Use tongs to turn them over, then put them back in the oven and bake another 20 minutes until golden brown and cooked through.

SAUCE
1 cup QUALITY honey
1 tablespoon Sweet Baby Ray’s BBQ sauce 
1 tablespoon Frank’s original hot sauce 
2 tablespoons apple cider vinegar 
1 jalapeno, thinly sliced
1 serrano chile, thinly sliced

  • Add the honey, barbecue sauce, hot sauce, vinegar, jalapenos and serranos to a small pot over low heat, stirring to combine well.
  • Bring to a simmer and continue cooking 20 minutes or so until reduced and slightly thickened. Stir regularly.
  • Remove the wings from the oven and turn the oven to broil.
  • One by one, dunk the wings in the sauce.
  • Place them back on the rack and broil for 2-3 minutes to caramelize. Watch so they don’t burn.

GARNISH (if desired)
1/4 cup chopped fresh parsley or green onions
Bleu Cheese dressing, for serving 

  • Place the wings on a platter and sprinkle over the chopped parsley.
  • Serve with a bowl of dressing for dipping.

 

DR. PEPPER BBQ CARAMEL CHICKEN

DR. PEPPER BBQ CARAMEL CHICKEN
12 ounces Dr. Pepper
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon vinegar
2 cloves garlic FINELY minced
FRESH ground sea salt and black pepper, to taste
3-4 pounds of your favorite chicken pieces or wings

  • In a large sauce pan whisk together the Dr. Pepper, chili sauce, vinegar, garlic and sugar over a medium high heat and bring to a SLOW boil.
  • Reduce heat to medium low and simmer 20 minutes or so, stirring often until reduced and thickened. Set aside.

 

  • Prepare grill to medium direct heat grilling. (I use a non-stick spray).
  • Generously season the chicken with the FRESH ground sea salt and black pepper.
  • Place chicken skin side down over direct heat and sear 5 minutes.
  • Flip chicken skin side up to indirect heat. Close lid and cook 25-30 minutes until chicken is JUST about cooked through. (No blood or pink meat)
  • Generously brush chicken with sauce ever 5 minutes for 15-20 minutes more.

HAWAIIAN CHICKEN ~ FAITH & FOOD FRIDAY #8

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank you, God, for today I had fun when I (fill in the blank). Thank you for the (fill in the blank) food. thanks you for (fill in the blank). Please help me (fill in the blank). Thank You that You love me SOOOOO much! Amen.

HAWAIIAN CHICKEN
1 LARGE can sliced pineapple
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon Bragg’s liquid aminos
1 teaspoon ground ginger
1 chicken bouillon cube
1 drop red food coloring (optional)
FRESH ground sea salt and black pepper
several red, yellow and orange mini peppers, sliced
Asparagus spears, sliced on the diagonal
1/3 cup flour
4 boneless, skinless chicken breasts
2 tablespoons butter
Jasmine rice, prepared

  • Preheat oven to 350°.
  • Drain pineapple, reserving juice and adding enough water to make 1 1/4 cups of liquid.
  • In a medium sauce pan whisk together the pineapple juice mixture, sugar, cornstarch vinegar, liquid aminos, ginger and bouillon cube.
  • Bring to a boil over medium high heat. Boil 2 minutes, whisking constantly.
  • Reduce heat to low and stir occasionally.
  • Heat butter in large skillet over medium-high heat.
  • Generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour and shake off excess.
  • Sear chicken breasts on each side 3-4 minutes until JUST cooked through. Keep warm in oven.
  • Add pineapple rings and asparagus tips, peppers to skillet and saute until cooked through.
  • Plate chicken, peppers, pineapple rings and rice.
  • Ladle sauce over top and serve immediately.

CHICKEN THIGH FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe.  My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

  • Heat the avocado oil and butter in a large Dutch oven over high heat.
  • Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften.
  • Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for 3 more minutes.
  • Deglaze with dry sherry, then add the chicken broth and thyme.
  • Return the chicken to the pot and bring to a simmer.
  • Lower the heat, cover and simmer for 45 minutes.
  • Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

LEMON THYME CHICKEN ~ 2 WAYS

This is one of those recipes that depends on what cut of chicken and/or which vegetables I have on hand as to which way I make it. 😀

SHEET PAN LEMON THYME CHICKEN (thighs)
1/3 Italian dressing
1 tablespoon FRESH chopped thyme
5-6 thyme sprigs for roasting
4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
1 LARGE lemon, cut into wedges
FRESH ground sea salt and black pepper
8-10 bone-in, skin-on chicken thighs
2 pounds red potatoes, cut into 1 inch pieces
3 LARGE carrots, peeled and rustic chopped (original)
2 tablespoons FRESH, FINELY chopped parsley

  • Preheat oven to 425°.
  • Whisk together the Italian dressing, garlic, lemon juice and FRESH ground sea salt and black pepper in a large bowl.
  • Add chicken, lemon wedges and potatoes to bowl, tossing well.
  • Add everything to a sheet pan.
  • Turn the chicken skin side up and space pieces evenly apart, nestled with the potatoes and carrots.
  • Roast 50-60 minutes until chicken is golden brown and registers 165°.
  • Remove to a platter.
  • Sprinkle with parsley.
  • Drizzle with sheet pan juices and squeeze the roasted lemon wedges over the chicken.

ROASTED LEMON THYME CHICKEN (breasts)
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 pound green beans, cleaned and trimmed
1 + 1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme
5-6 thyme sprigs for roasting
1 LARGE jar artichokes hearts, drained WELL and quartered
1/4 cup FRESH, FINELY (like powder) grated Parmesan cheese
1 LARGE lemon, halved
1 LARGE lemon, juiced

  • Preheat oven to 425°.
  • In a large bowl toss green beans with avocado oil, chopped thyme and FRESH ground sea salt and pepper to coat well.
  • Arrange green beans onto sheet pan.
  • Nestle artichoke pieces, cut side down along with the green beans.
  • Roast on bottom rack 8-10 minutes until golden brown and ALMOST tender.

 

  • In a LARGE oven proof skillet (preferably cast iron) heat remaining avocado oil.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes until golden brown.
  • Flip chicken and sear 2 minutes more.
  • Add lemons cut side down to pan along with lemon juice and thyme sprigs.
  • Arrange green beans and artichokes around chicken breasts.
  • Transfer pan to oven for 5-8 minutes more until chicken is cooked through.
  • Sprinkle with remaining Parmesan cheese and serve immediately.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

“ASIAN KETCHUP” MEATBALLS aka HOISIN MEATBALLS

Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.

HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated

MEATBALLS
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs

  • Preheat the oven to 400°.
  • Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
  • In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
  • Add the liquid aminos and eggs.
  • Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
  • Shape into meatballs (about 2 heaping tablespoons each).
  • Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.  
  • Bake 15 to 20 minutes on the middle rack, or until browned.

SAUCE
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional

  • Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
  • Add the grated ginger and cook, stirring constantly until fragrant.
  • Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
  • Stir in the sesame oil and the scallions.
  • Season with FRESH ground sea salt and pepper to taste.
  • Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.

CHICKEN PASTA SALAD ~ FAITH and FOOD FRIDAY #6

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Bless us, O Lord, and these Thy gifts which we are about to receive, from Thy bounty through Christ our Lord. Amen.

CHICKEN PASTA SALAD
2 cups dry rotini pasta
1/2 pound snap peas, trimmed and halved
1 cup grape tomatoes, halved
2 cups rotisserie chicken pieces
1 LARGE shallot, small diced
1/4 cup FRESH chopper parsley
4 ounces mozzarella cheese, diced or rough grated
1 small jar marinated artichoke hearts, diced (optional)
3 tablespoons tarragon rice vinegar (or flavor of choice)
Juice of 1 LARGE lemon
1/2 cup avocado oil
1/4 cup Italian dressing
1 tablespoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain well.
  • Whisk together the oil, vinegar, lemon juice, Italian dressing, mustard (if using), salt and pepper until emulsified.
  • In a large mixing bowl toss cooled pasta, snap peas, shallots, Parsley, artichoke heart pieces and chicken pieces together.
  • Pour vinegar mixture over and toss again.
  • Fold in tomatoes and cheese, tossing to coat well.
  • Chill several hours before serving.

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD
2 cups grape tomatoes, halved
1/3 cup FINELY sliced red onion or shallot
1/4 cup FRESH chopped cilantro
1 can seasoned black beans, drained and rinsed WELL
1 LARGE can fire roasted corn, drained WELL
1/2 cup sour cream
Juice of 1 LARGE lemon
2 1/2 cups chopped OR shredded rotisserie OR grilled chicken
1 cup shredded spicy Mexican blend cheese
4-6 cups salad greens of choice
FRESH chopped cilantro for garnish (optional)
Lime wedges for garnish (optional)
1 batch balsamic vinaigrette (see below)

  • Whisk together sour cream and lemon juice. Set aside.
  • In a large bowl toss together the beans, corn, red onion, cilantro, tomatoes and vinaigrette.
  • Toss together the chicken and sour cream mixture until well coated.
  • Fold in cheese.
  • Transfer bean mixture to platter.
  • Top with chicken mixture.
  • Sprinkle with FRESH ground pepper, cilantro and FRESH lime wedges if desired.

BALSAMIC VINAIGRETTE
GENEROUS 1/2 cup QUALITY balsamic vinegar
3/4 cup avocado oil
FRESH ground sea salt and black pepper
1 tablespoon QUALITY honey
1 tablespoon QUALITY Dijon mustard
1-2 cloves garlic, minced

  • Add all ingredients to a lidded mason jar and shake WELL.
  • Refrigerate until needed and shake WELL again before using.

PINK ALFREDO PRIMAVERA MEATBALLS

PINK ALFREDO PRIMAVERA MEATBALLS
MEATBALLS
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

VEGETABLES
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound asparagus, trimmed and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch matchsticks
1/2 cup frozen petite peas, thawed

  • Melt butter and oil in a large sauce pan.
  • Add carrots, sauteing 3-5 minutes until begin to soften.
  • Add asparagus pieces, sauteing a couple minutes more.
  • Fold in peas.

ASSEMBLY
1 /2 cup shredded mozzarella cheese

  • Spread half the sauce on the bottom of your baking dish.
  • Arrange meatballs on sauce.
  • Arrange vegetables around meatballs.
  • Pour remaining sauce over top.
  • Top with cheese.
  • Bake 10-15 minutes until heated through and cheese is melted.

GRILLED SPICY LIME PORK CHOPS

GRILLED SPICY LIME PORK CHOPS
6 bone-in pork chops
1 cup salad dressing Italian style
1/2 cup apple sauce
1/4 cup Worcestershire sauce
1/4 cup Frank’s hot sauce
1 LARGE lime juiced

  • Whisk together the Italian dressing, apple sauce, Worcestershire sauce, hot sauce and lime juice.
  • Place pork chops in large container in a single layer.
  • Pour marinade over chops, cover and let chops marinate 8-12 hours.
  • Pre-heat grill to medium and oil grate
.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to a SLOW boil
.
  • Let marinade boil for at least one minute then remove from heat
.
  • Place chops on grill and baste occasionally.
  • 
Grill for 6 to 8 minutes per side until browned and no longer pink
.