Category: PROTEINS

CHICKEN CORN CHOWDER – CROCK POT STYLE

CHICKEN CORN CHOWDER – CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

  • Spray LARGE crock pot with non-stick cooking spray.
  • Cube butter into bottom of crock pot.
  • Add potatoes and corn, stirring to combine.
  • Pour in chicken broth, cover ad cook on high 4 hours.
  • Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
  • Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
  • Fold in chicken pieces cooking another 10-15 minutes until warmed through.
  • Serve warm with Parmesan Cheddar biscuits.
  • Garnish with green onions, bacon pieces and shredded cheese.

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HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP aka WINTER SOUP updated

Years ago my niece “renamed” or “nicknamed” my winter soup to Wagon Wheel because I used a round pasta that resembled wagon wheels.  Whatever you call this soup, it’s a hearty rib-sticking soup that makes you want to sop up the very last drop with a warm bread.

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP/STEW
1 1/2 pounds coarse ground hamburger, ground pork or combination of both
1 cup cooked rice or uncooked pasta of your choice
4 cloves garlic, minced
1 large Vidalia onion, FINELY chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

ORIGINAL POSTINGS: CML 1-20-2015, 1-28-2018 SKT 1-20-2015 3SOC much earlier, but no longer accessible

BUFFALO CHICKEN MONKEY BREAD – UPDATED

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°.
  • LIGHTLY spray 12-cup bundt cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 5 biscuits into thirds to make a total of 15 pieces.
  • With your hands press and str3etch each piece slightly to make dough round.
  • Place 1 teaspoon of cheese in the center of each round.
  • Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
  • With remaining 11 biscuits, press and stretch each into larger rounds.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round.
  • Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
  • Bake 20 minutes or until tops of balls are golden brown. 
  • Cool in pan the slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

SLOW COOKER CHICKEN & DUMPLINGS

SLOW COOKER CHICKEN & DUMPLINGS
CHICKEN
2 tablespoons butter
1 tablespoon avocado oil
2 pounds boneless, skinless chicken breasts
3 carrots, peeled and cut into 1/2 slices
2 stalks celery, chopped
1 LARGE shallot, sliced thin
3-4 cloves garlic, minced
1 tablespoon FRESH chopped thyme
5 cups chicken broth
1/4 cup flour
1 cup half and half, at room temperature
2 tablespoons cream sherry
FRESH ground sea salt and black pepper

  • Melt butter and oil in a large skillet.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken pieces on each side.
  • Transfer chicken to slow cooker.
  • Arrange carrots, celery, shallots and garlic over chicken breasts.
  • Pour chicken broth over everything.
  • Cook on low 3 hours.
  • Remove chicken pieces and shred with 2 forks.
  • In a medium bowl combine the flour with the half and half.
  • Stir half and half mixture into the crockpot.
  • Recover and increase heat to high.
  • Return chicken to slow cooker.
  • Stir in sherry and thyme.
  • Recover and cook 15-20 minutes while preparing the dumplings.

DUMPLINGS
1 1/8 cup all purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
FRESH ground sea salt & black pepper
3 tablespoons butter, melted, but cooled
1/3 cup buttermilk, at room temperature
2 tablespoons FRESH minced parsley

  • Whisk together the flour, cornmeal, baking soda, baking powder and black pepper.
  • Stir in melted butter, buttermilk and parsley.
  • Season with salt as necessary.
  • Drop dumplings rustically by tablespoons in a ring around the slow cooker.
  • Recover and cook on high another 20-30 minutes or until the dumplings are fluffy and fully cooked through.
  • Break apart dumplings gently and stir chicken before serving.

CHEESY STUFFED CHICKEN

CHEESY STUFFED CHICKEN
4 boneless, skinless chicken breasts
2 slices Provolone cheese
1/3 cup drained roasted red peppers, diced
1 slice crisp bacon per chicken breast, broken in half
FRESH ground sea salt and black pepper
2 eggs, beaten
1 cup Italian bread crumbs
1/4 cup WONDRA flour
2 tablespoons butter, melted
4-6 tablespoons of shredded Mozzarella cheese

  • Preheat oven to 425°.
  • Coat baking sheet with foil and non-stick cooking spray.
  • Using a sharp knife, cut a pocket about 2-2 1/2 inches in the side of each chicken breast.
  • Fill the pocket with a slice of cheese, bacon pieces and peppers.
  • Secure the pocket with toothpicks, kitchen twine or silicone bands.
  • Sprinkle each breast with FRESH ground sea salt and black pepper.
  • Dredge each breast in Wondra flour.
  • Dip each breast in the egg and then the Panko crumbs.
  • Place breasts on baking sheet.
  • Drizzle with melted butter.
  • Sprinkle each breast with a tablespoon of mozzarella cheese.
  • Bake 20 minutes until browned and chicken is cooked through.
  • Remove toothpicks, twine or silicone bands before serving.

UPDATED HUNTER CHICKEN aka CHASSEUR or CACCIATORE ala SLOW COOKER

Chasseur means “hunter” in French. Cacciatore means “hunter” in Italian. So let’s just cut to the chase and call it Hunter chicken.

French hunter’s chicken is prepared using chicken that is pan seared crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon. Prior to pan searing, the chicken can be dredged in flour (I use a fine WONDRA flour). Tomato ingredients can include diced tomatoes, canned crushed tomatoes and tomato paste. Other ingredients often include shallots, olive oil, chicken stock, vermouth, tarragon, thyme and marjoram. Chasseur sauce is traditionally prepared using a SLOW simmer to reduce the sauce and thicken it. Often parsley and croutons are used as garnishes. This recipe is also better as leftovers when the sauce has sat and the flavors have fully blended.

Italian hunter’s chicken is prepared using chicken pieces that are first lightly fried and then braised in the sauce. Italian cacciatore is sometimes made with rabbit or salami instead of chicken. The sauce is made with olive oil, onions, herbs, canned peeled tomatoes, bell peppers, garlic and wine. Carrots are often used to add sweetness. Garnish for the cacciatore are often olives, croutons and Parmesan cheese. After the vegetable are sautéed and the broth added to create the sauce, the chicken is returned to the pan, the heat reduced to a SLOW simmer, covered and braised for a couple hours.

In this updated version you can get the same flavor using a slow cooker, making it a weeknight possibility instead of an all day chore.

UPDATED HUNTER CHICKEN
4-6 chicken breasts
1/2 cup white wine
1 tablespoon QUALITY tomato paste
1 cup chicken bone broth
1/2 teaspoon red pepper flakes
FRESH ground sea salt and black pepper
6 cloves garlic, minced
8 ounces mushrooms, sliced
1 1/2 cups baby carrots, halved or quartered depending on size
1 SMALL Vidalia onion, chopped
28 ounce can whole tomatoes, drained and then rustic chopped or crushed
1/4 cup WONDRA flour

  • Whisk together the wine, bone broth, tomato paste, red pepper flakes, garlic, onions, carrots, salt and pepper.
  • Add to slow cooker.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces with flour.
  • Nestle chicken pieces into tomatoes.
  • Sprinkle any remaining flour evenly over top.
  • Scatter mushrooms over top.
  • Cover and cook on low 5-6 hours.
  • Serve with desired garnishes

GARNISHES
3/4 cup pimiento stuffed green olives
Parmesan cheese
Crusty bread pieces

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER
3 pounds boneless, skinless chicken breasts or tenders
FRESH ground sea salt and black pepper
3/4 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
6 ounce box STOVE TOP stuffing mix
10 ounce package frozen green beans

  • Spray the crock insert with non-stick cooking spray.
  • Generously season chicken pieces on all sides.
  • Lay chicken pieces (in a single layer if possible) in prepared crock.
  • Arrange stuffing mix in an even layer on top of chicken pieces.
  • Whisk together the chicken soup, chicken broth and sour cream together until combined.
  • Pour soup mixture over stuffing evenly.
  • Arrange green beans on top.
  • Cover and cook on low 3-3 1/2 hours. If using tenders check on it around 2 1/2 hours.

ITALIAN MEATBALLS in RUSTIC TOMATO SAUCE

ITALIAN MEATBALLS in RUSTIC TOMATO SAUCE
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.

SLOW ROASTED TOMATOES & RUSTIC TOMATO SAUCE
SLOW ROASTED TOMATOES
2-3 pounds FRESH Roma or cherry tomatoes, chopped rustic
1/4 cup chopped FRESH flat leaf Parsley
2 tablespoons chopped FRESH oregano
2 tablespoons chopped FRESH basil
Avocado oil
1 bulb garlic, sliced
1 small red onion, chopped
1 bunch green onions, sliced
FRESH ground sea salt and black pepper

  • Preheat oven to 300°.
  • Cover large baking sheet with foil.
  • Arrange tomatoes, onions and garlic in a single layer.
  • Drizzle with avocado oil.
  • Season well with herbs, salt and pepper.
  • Roast for 3 hours until tomatoes are shriveled and soft.
  • Cool completely.

RUSTIC TOMATO SAUCE
Pureed Slow Roasted Tomatoes
3 cups chicken broth
1 cup heavy cream

  • Puree tomato mixture before running through a food mill to remove seeds and large chunks.
  • Heat a large dutch oven over medium heat.
  • Add chicken broth and pureed tomatoes.
  • Bring to a SLOW simmer for 40 minutes.
  • Whisk in heavy cream and simmer 5-10 minutes more.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

  • Preheat oven to 350°.
  • Whisk together the cumin, oregano and sea salt.
  • Rub pork with seasoning mix, pressing into the meat.
  • In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
  • Sear pork on all sides until browned.
  • Add 1 cup of the broth.
  • Cover and bake 2 hours.

 

  • Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
  • Shred pork with 2 forks.
  • Add chiles to the now empty pan and cook over medium heat until they puff up.
  • Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

  • Add remaining oil to the pan.
  • Add onion and garlic, stirring occasionally until tender.
  • Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
  • Simmer 45-60 minutes.
  • Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

  • Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
  • Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

BUFFALO CHICKEN ENCHILADAS

BUFFALO CHICKEN ENCHILADAS
2 cups shredded or pulled chicken pieces
2 cups shredded cheddar cheese, divided
1 can ROTEL original tomatoes and green chiles, drained WELL
1 can green enchilada sauce, divided
1/2 cup Taco Bell MILD taco sauce
1 cup Frank’s ORIGINAL hot sauce
8 ounces cream cheese, softened
(8) 8 inch flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl combine cream cheese, half of cheddar cheese, 1/2 of the green enchilada sauce and Frank’s hot sauce until creamy.
  • Fold in chicken pieces and green onions, reserving a few green onions for garnish.
  • Fill tortillas and place seam side down tightly in a prepared baking dish.
  • Combine taco sauce and remaining green enchilada sauce in a small bowl.
  • Brush sauce over top of enchiladas evenly so that all tortillas are moist.
  • Sprinkle remaining cheese over sauce.
  • Bake 25-30 minutes until cheese is melted and enchiladas are cooked through.
  • Serve immediately with green onions, fresh diced tomatoes and sour cream as garnish.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE

I found this recipe on FACEBOOK awhile back, but can’t remember who from. I’ve adapted it slightly.  This crispy chip crusted chicken is loaded with a creamy, spicy and cheesy stuffing that’s juicy AND crunchy.

ACTIVE PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: I’ll make this recipe time and again because it was FULL of flavor, crunchy and juicy.  Not to mention, everybody raved about it.
NOTES: Original recipe called for using Kettle cooked salt & pepper chips with a whole chopped seeded Jalapeno in the cheese mixture.  Hubby and I tried the salt and pepper chips and HATED them so I had to rethink the recipe.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE serves 4

4 boneless skinless chicken breasts
1 8 ounce bag Kettle Cooked Jalapeno flavored Potato Chips
3 eggs, lightly beaten

STUFFING
8 oz cream cheese, softened
2/3 cup medium Jack or cheddar cheese
1/2 cup crumbled bacon
1 tablespoon BBQ sweet rub (recipe below)

  • Preheat oven to 375°.
  • Line a baking sheet with foil and spray with non-stick spray.
  • Use a sharp knife to slice each chicken breast almost all the way in half.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, jalapeno, bacon, and sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press to smear the cream cheese mixture so it is evenly distributed within the chicken.
  • Using food processor pulse chips until they are broken down into crumbs.
  • Pour the crumbs out onto a shallow plate.
  • Add eggs to a shallow dish.
  • Dip the stuffed chicken breasts into the eggs, then into the chip crumbs, coating each side.
  • Once all of the chicken breasts are coated with the eggs and Kettle Chips, place them on your grill or onto a baking sheet and into the oven.
  • Cook for about 25 minutes, or until the internal temperature of the chicken reads 165°.
  • Serve immediately and enjoy!

SWEET RUB
¼ cup dark brown sugar
1 teaspoon FRESH ground sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.
  • Store BBQ sweet rub in an airtight container. It will last 3-4 weeks.