Category: PROTEINS

TACO BOWLS

I LOVE this recipe because there is an actual saladness to it and no tortillas are needed. It is as refreshing as it is filling and hearty.

TACO BOWLS serves 4
1 pound ground beef
2 tablespoons avocado oil
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
4 ounce can diced green chiles, drained but reserved
1 bunch green onions, sliced thin
1/2 cup mini pepper rings
4 LARGE radishes, sliced thin
2 cups grape tomatoes, halved
6 cups shredded cabbages and carrots
1-2 LARGE avocados, sliced
1 LARGE lemon, juiced
FRESH ground sea salt and black pepper
FRESH chopped cilantro, to taste
1 cup sour cream
1-1 1/2 cups shredded cheddar
salsa (optional)

  • Heat oil in large skillet over medium high heat.
  • Add garlic and pepper rings, cooking and stirring 5-7 minutes until it begins to brown.
  • Add beef, chili powder, cumin, cayenne pepper, green chiles and salt. Cook, stirring occasionally until beef is cooked through.
  • Whisk together the lemon juice and reserved green chile liquid.
  • Arrange FRESH ingredients in bowls.
  • Drizzle with lemon juice mixture.
  • Sprinkle generously with FRESH ground sea salt and black pepper.
  • Divide the shredded cheese and a dollop of sour cream to each bowl.
  • Add a large scoop of the meat to each bowl, garnish with cilantro and serve immediately.

SPINACH ARTICHOKE CHICKEN

This is one of those recipes that I cut out, but have NO idea from where 😀  It was really good and I made very few changes to the original recipe.

I did make it with a caramelized Cabbage that I think next time I will place under the chicken before baking to make it a one-pan dish and add extra flavor to the cabbage.

SPINACH ARTICHOKE CHICKEN
4-6 6 ounce boneless, skinless chicken breasts
FRESH ground sea salt and black pepper

15 ounce jar marinated artichoke hearts, drained WELL and chopped
10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3/4 cup mayonnaise (NOT low-fat)
3/4 cup grated Parmesan cheese

  • Preheat oven to 375°.
  • Line baking dish with foil or spray with non-stick spray.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Arrange chicken in bottom of baking dish.
  • Stir together the remaining ingredients and spread over chicken pieces,
  • Bake 40-45 minutes until chicken is cooked through.

NOTE:  I start draining the artichoke hearts about an hour before I begin cooking.

SWEET & SOUR ROAST (slow cooker)

SWEET & SOUR ROAST
2-3 pound chuck roast
1/2 cup pickle juice or apple cider vinegar
3 tablespoons brown sugar
2 teaspoons FRESH ground salt
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1/2 cup water
1 1/2 pounds small red potatoes, halved
1 small bag baby carrots

  • Place potatoes and carrots in bottom of slow cooker.
  • Heat butter in skillet over medium high heat.
  • Sear roast on both sides.
  • Lay roast over potatoes and carrots.
  • Whisk together remaining ingredients.
  • Pour over roast.
  • Cover and cook on low 6-8 hours until fork tender.

NOTE:  This recipe easily converts to cast iron baking if you so choose. 😀

HAM & BROCCOLI NOODLE CASSEROLE

HAM & BROCCOLI NOODLE CASSEROLE
1/2 cup mayonnaise
2 cups FRESH broccoli florets, cut small*
1/2 Vidalia onion, finely chopped
1 + 1/2-3/4 cup SHARP cheddar cheese, divided
1 ham steak (2 cups diced)
1 1/2 cups macaroni noodles, cooked and drained well
1 jar pimientos, drained WELL
1/4 cup milk
2 tablespoons butter
3/4 cup seasoned bread crumbs

  • Preheat oven to 350°.
  • Mix together the mayonnaise, 1 cup of cheese and milk.
  • Fold in the broccoli, onions, pimientos and ham pieces.
  • Spoon into a 9×13 baking dish.
  • Melt butter and add bread crumbs until well blended.
  • Sprinkle with 1/2-3/4 cup of cheese and bread crumbs.
  • Bake for 45 minutes until bubbly and golden on top.

NOTE: *FROZEN broccoli will work, but FRESH is so much more tastier! 😀

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.