Category: PROTEINS

MEATLOAF BURGERS

MEATLOAF BURGERS
1/2 pound ground sirloin
1/2 pound ground pork
1 LARGE egg
2 teaspoons Worcestershire sauce
1 teaspoon FRESH minced thyme
FRESH ground sea salt and black pepper
1/3 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons apple cider vinegar
4 buns

  • Combine ground sirloin, ground pork, egg, Worcestershire sauce, salt and pepper in mixing bowl.
  • Shape into 4 patties.
  • Whisk together the ketchup, brown sugar and vinegar. Set aside 1/3 cup for serving.
  • Grill patties on greased grill 5-7 minutes until browned.
  • Flip burgers and brush with glaze, cooking another 5 minutes.
  • Transfer burgers to platter and serve with buns, cheese and reserved glaze for dressing buns.

GRILLED BALSAMIC BEEF KEBABS

GRILLED BALSAMIC BEEF KEBABS
1/2 cup balsamic vinegar
1/4 cup avocado oil
4 cloves garlic, minced
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper flakes
1 1/2 pounds sirloin steak tips, trimmed into 1 inch chunks
1 red onion, cut into wedges
Colorful Mini peppers, cut into chunks

  • Whisk together vinegar, garlic, red pepper flakes and oil in a small bowl.
  • Season steak pieces GENEROUSLY with FRESH ground sea salt and black pepper.
  • Add steak pieces to a large ziploc bag.
  • Pour oil mixture over steak pieces and marinade 2-4 hours.
  • Drain steak pieces and add drained marinade to a small sauce pan.
  • Cook marinade over medium heat until slightly thickened,
  • Thread meat, onion wedges and pepper pieces alternately onto prepared skewers.
  • Grill kebabs, turning every 2 minutes and basting with reserved sauce until charred and cooked through.

GRILLED PORK CHOPS & PLUMS

GRILLED PORK CHOPS & PLUMS
4 thick bone-in pork chops
2 tablespoons avocado oil
4-6 LARGE plums, halved and pitted
Juice from 1 LARGE lemon
2 tablespoons PACKED brown sugar
1 teaspoon ground coriander
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground ginger

  • Whisk together the avocado oil and lemon juice. Set aside.
  • Rub plums with half of the brown sugar.
  • Whisk together the remaining brown sugar with the coriander, ginger, salt and pepper.
  • Lightly brush the pork chops with oil mixture and then sprinkle with spice mixture.
  • Sear chops on an oiled grill over medium heat 3-4 minutes per side until you reach 140° and a good sear on each side.
  • Transfer chops to platter and tent with foil while you grill the plums.
  • Add plums to grill 2-3 minutes per side until caramelized and skins are peeling away.
  • Peel away skins and toss plums in remaining lemon juice mixture.
  • Serve immediately.

TERIYAKI CHICKEN with PINEAPPLE SALSA and RED PEPPER JELLY GREEN BEANS

TERIYAKI CHICKEN
1/3 cup Bragg’s liquid aminos
1/4 cup sugar
2 tablespoons mirin
1 tablespoon FRESH grated ginger
1 teaspoon cornstarch
2 pounds boneless skinless chicken breasts or tenders

  • Whisk together the liquid aminos, sugar, mirin, ginger and cornstarch together in a small saucepan.
  • Bring to a SLOW boil over medium heat until thickened, about 2 minutes.
  • Marinate chicken pieces for 1 hour.
  • Grill chicken 2-3 minutes per side on a medium hot grill.
  • Brush chicken with remaining sauce as grilling.

JALAPENO PINEAPPLE SALSA
1 pineapple, diced
4 cups watermelon cubes
2 jalapenos, seeded and diced
1 cup cherries, diced
1 small red onion, diced
1/3 cup chopped cilantro

  • Toss all together.
  • Chill at least 2 hours before serving.

RED PEPPER JELLY GREEN BEANS
1 1/2 pounds FRESH green beans, trimmed
1 LARGE shallot or SMALL red onion, diced
4 cloves or chicken in garlic, minced
FRESH ground sea salt and black pepper
1/4 cup FRESH orange juice
1/2 cup red pepper jelly
2 tablespoons chopped cilantro
2 tablespoons butter

  • Heat butter until melted over medium heat.
  • Add shallots or red onions and saute 2-3 minutes until softened.
  • Add garlic and stir 30 seconds until fragrant.
  • Add green beans and orange juice, stirring to coat.
  • Add jelly to top of beans, cover and cook over medium heat 10-15 minutes until beans are tender.
  • Stir in cilantro to blend flavor and serve immediately.

GRILLED CHICKEN with PEACHES & GREEN TOMATOES

GRILLED CHICKEN with PEACHES & GREEN TOMATOES
1/2 cup Bragg’s Liquid Aminos
1/4 cup packed brown sugar
1 tablespoon minced FRESH ginger
4-6 bone-in, skin-on chicken thighs
2 tablespoons avocado oil
2-3 green tomatoes, cut into wedges
2-3 FRESH peaches, cut into wedges
1/2 red onion, sliced thin
2 tablespoons FRESH chopped flat leaf parsley
Juice of 1 LARGE lemon
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

  • Combine liquid aminos, brown sugar, ginger and garlic in a large Ziploc bag.
  • Add chicken, seal bag and turn to coat chicken.
  • Refrigerate AT LEAST 2 hours. All day or overnight is best. Turn bag frequently.

 

  • Preheat oven to 400°.
  • In a LARGE cast iron skillet heat 1/2 tablespoon of oil over medium-high heat.
  • Add tomatoes and peaches to cook, turning once, until lightly browned.
  • Transfer to a serving bowl.
  • Whisk together the lemon juice, salt, honey and 1 tablespoon of avocado oil.
  • Fold in parsley.
  • Pour over tomatoes and peaches, gently turning to coat.
  • Add last 1/2 tablespoon of oil to skillet over medium heat.
  • Drain chicken of marinade.
  • Add to skillet skin side down, cooking 2-3 minutes until browned.
  • Turn chicken and transfer to oven for 20-25 minutes until cooked through.
  • Plate chicken and top with peach tomato mixture.

NOTE:  Grilling the chicken works well too.

UPDATED CHICKEN CACCIATORE

This recipe is one that is so versatile that it can feel like you are eating separate dishes on the same night.  Hubby doesn’t do cooked mushrooms.  I don’t do capers or olives. So, I make the red part of the sauce and then split it in half and prepare each half with the items we like individually. 😀

UPDATED CHICKEN CACCIATORE
6 BONELESS, SKINLESS chicken chicken steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA all-purpose flour
1 tablespoon avocado oil
1 tablespoon butter
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms (optional)
4 cloves garlic, minced
1 red bell pepper, THINLY sliced
1/2 cup dry white wine
1 teaspoon FRESH and FINELY chopped oregano
1 teaspoon FRESH and FINELY chopped rosemary or thyme
One 28-ounce CRUSHED whole tomatoes
1/3 cup chopped black olives
2 tablespoons drained capers, chopped
1/4 cup torn FRESH basil leaves

  • Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  • Heat the oil and butter in a large, wide pot over medium-high heat until shimmering.
  • Add the chicken and cook, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove the chicken to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes.
  • Add the garlic and peppers, stirring, until the peppers are just starting to soften, about 1 minute.
  • Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half.
  • Add the oregano and rosemary or thyme.
  • Add the tomatoes and their juice and bring to a simmer.
  • Add the olives and capers.
  • Return the chicken to the pot, nestling in the sauce.
  • Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 5-10 minutes.
  • Sprinkle with the basil.
  • Serve immediately.

SHEET PAN RANCH PORK CHOPS

SHEET PAN RANCH PORK CHOPS
5 tablespoons Avocado Oil
2 tablespoons Worcestershire sauce
1 ounce Ranch dressing dry mix packet
FRESH ground sea salt and black pepper
1 LARGE red onion, cut into wedges
1 red bell pepper, seeded and cut into strips
2 small sweet peppers (orange and yellow), seeded and cut into strips
4 THICK boneless pork chops
1 teaspoon paprika
1/4 cup FRESH, FINELY chopped Parsley

  • Preheat oven to 475°.
  • In a large bowl whisk together Avocado oil, Worcestershire sauce, ranch dressing mix, salt and pepper until well blended.
  • Reserve 3 tablespoons in a small bowl.
  • Add the onions and peppers to the marinade and toss until well coated.
  • Remove the onions and peppers with a slotted spoon and layer evenly on your sheet pan.
  • Bake 15-20 minutes until beginning to soften.
  • Add reserve marinade to bowl.
  • Add pork chops and toss to coat.
  • Sprinkle pork chops with paprika.
  • Add pork chops to sheet pan and bake 7-8 minutes until cooked through and no longer pink.
  • Sprinkle with Parsley and serve immediately.

CREAMY SUN DRIED TOMATO CHICKEN

CREAMY SUN DRIED TOMATO CHICKEN
1 1/2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup marinated sun dried tomato strips, drained of oil, reserve oil
2 tablespoons marinated sun dried tomatoes oil
2 garlic cloves, minced
1/2 cup white wine
3/4 cup chicken broth/stock , low sodium
3/4 cup heavy cream
1/3 cup FINELY shredded Parmesan
1 cup basil leaves, packed
Prepared pasta or mashed potatoes

  • Slice chicken breasts in half horizontally to form 2 thin steaks.
  • Generously sprinkle chicken with salt and pepper.
  • Heat sun dried tomato oil in a large skillet over medium-high heat.
  • 
Add the chicken and cook until golden on both sides and cooked through.
  • Remove to a plate, keep warm.
  • Add the garlic and cook for 15 seconds until light golden.
  • Add wine.
  • Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
Let the wine simmer for 1 minute or so.
  • Add the chicken broth, heavy cream, Parmesan and sun dried tomatoes.
  • 
Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened and well combined.
  • Taste sauce and adjust seasoning as needed.
  • Fold in basil leaves.
  • Return chicken into pan, turning to coat in sauce.
  • Serve over prepared pasta or mashed potatoes.
  • Serve immediately with garlic bread to sop up sauce!

SWEET & SPICY APRICOT BBQ CHICKEN

With summer here this recipe also works GREAT on the grill 😀

SWEET & SPICY APRICOT BBQ CHICKEN
SAUCE
Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the red pepper flakes and garlic; cook an additional 2 minutes.
  • Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
  • Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
  • Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

CHICKEN FRANCAISE

CHICKEN FRANCAISE adapted from RECIPE 30

This recipe is a flavorful pan seared breaded chicken on a rich lemony, tangy butter sauce.  Some call it French because of the wine and butter, some American and even more Italian according to Wikipedia.  What we know for sure is that it is FLAVORFUL!

4 chicken breast steaks
1/3 cup WONDRA flour
2 LARGE eggs
1 tablespoon heavy cream
FRESH chopped Flat Leaf parsley
1/4 cup Parmesan cheese, finely grated
1 cup QUALITY white wine
1 cup chicken stock
2-3 cloves garlic, minced
4 tablespoons avocado oil
4 tablespoons butter
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • Beat eggs in a large shallow dish.
  • Whisk in the heavy cream and FRESH ground salt and pepper.
  • Add half the chopped parsley to the egg mixture.
  • Add Parmesan cheese to egg mixture, mixing well. Set aside.
  • Heat avocado oil and half of the butter in a large skillet over medium-high heat.
  • Dip chicken breasts in the flour, shaking off any excess and then the egg wash and then into flour again.
  • Add chicken to the hot pan and cooking 3-4 minutes per side.
  • Transfer chicken to a hot plate and keep warm.
  • Increase the heat.
  • Add wine and chicken stock, stirring to blend.
  • Add the garlic and lemon juice, cooking several minutes until slightly reduced.
  • Reduce heat to low.
  • Add the remaining chopped parsley and butter, whisking until butter is melted.
  • Return the chicken to the sauce, turning to coat for 30 seconds or so.
  • 
Garnish with parsley sprigs.

NOTE: Use medium sized flattened chicken breasts or thin chicken steaks.

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE
CHICKEN
4 boneless, skinless thin sliced chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons butter
2 eggs, beaten
1/4 cup +1 tablespoon WONDRA flour
1 tablespoon cornstarch
1 shallot minced
1 tablespoon WONDRA flour
1 cup chicken broth
Juice of 1 LARGE lemon
1 tablespoon FRESH minced chives
1 tablespoon COLD unsalted butter

  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Heat oil and butter in skillet over medium heat.
  • Dredge chicken in beaten egg and the 1/4 cup flour, shaking off excess.
  • Sear chicken breasts in skillet for 2 minutes per side.
  • Remove chicken steaks to plate and keep warm.
  • Add shallot and cook over medium heat for about 2 minutes until softened.
  • Add the 1 tablespoon of flour and cornstarch, stirring to coat shallot 30 seconds or so.
  • Slowly whisk in broth and bring to a simmer 5-10 minutes until reduced and slightly thickened.
  • Remove from heat and whisk in lemon juice, chives and butter.
  • Season to taste.
  • Serve over chicken.

LEMON THYME MARINATED FRIED CHICKEN

This is one of those scraps of a recipe I had in my file. I do not know who the recipe was from and I sure wish I did – I’d LOVE to thank them! This is one of the crispiest and most flavorful recipes I’ve ever come across for fried chicken. The breading adhered and held up PERFECTLY!

LEMON MARINATED FRIED CHICKEN
MARINADE
4 cups water
1/2 cup kosher salt
1/4 cup sugar
6 lemons
6 cloves garlic, minced
1 tablespoon FRESH ground black pepper
1 bunch FRESH thyme
4 cups ice

4 pounds chicken pieces

  • Whisk together the water, salt, sugar, lemon halves, garlic, black pepper and thyme in a large stockpot.
  • Bring to SLOW boil.
  • Turn off heat and add ice.
  • Allow to cool.
  • Add chicken pieces.
  • Refrigerate AT LEAST 8 hours or overnight.

AFTER at least 8 HOURS

  • Drain chicken and pat dry with paper towels.
  • Preheat oven to 350°.
  • Lightly spray a rack with non-stick cooking spray and place on baking sheet.

BREADING
3 cups flour
1 teaspoon garlic salt
1 teaspoon onion powder
FRESH ground black pepper
2 cups WHOLE buttermilk
2 LARGE eggs

  • In a shallow dish whisk together the flour, garlic salt, onion powder and black pepper.
  • Whisk together the buttermilk and eggs in a second bowl.

Coconut Oil for frying

  • Heat oil in a deep cast iron pan over medium-high heat.
  • Dredge chicken pieces in flour mixture shaking off excess.
  • Then dredge in egg mixture followed by the flour mixture again.
  • Fry in oil for 3-4 minutes per side until golden and crispy.  Grams always told me to put the chicken in the HOT oil  and leave it alone until it bleeds then flip it!
  • Place on prepared rack.
  • Bake 10-15 minutes until centers are cooked through.