Category: PROTEINS

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?Ā  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

LEMON CHICKEN CREAMY SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

  • Melt butter in sauce pan over medium-high heat.
  • Add onions, sauteing 2-3 minutes until soft.
  • Sprinkle with flour and stir well until smooth.
  • Add lemon juice and broth gradually.
  • Generously season with FRESH ground sea salt and black pepper.
  • Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
  • Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
  • Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
  • Season to taste.
  • Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread šŸ˜€ That recipe will post tomorrow.

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN

I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close! šŸ˜€ Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4

1 teaspoon groundĀ cumin
1 teaspoon garlic saltĀ 
1 teaspoon dried oreganoĀ 
8 thin bone-in pork chopsĀ 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oilĀ 
3 green onions, mincedĀ 
2 cloves garlic, mincedĀ 
1 cup turnip dice (1/4-inch), tops reservedĀ (see note)
1/2 cup white wineĀ 
1 cup chicken stockĀ 
2 tablespoons unsalted butterĀ 
1/2 teaspoon fresh tarragon or rosemary, mincedĀ 
1/2 cup gratedĀ Parmigiano-Reggiano
Chopped fresh chives, for garnishĀ 

  • Combine the cumin, garlic salt, and oregano in a small bowl.
  • Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
  • In a large saute pan, heat the oil over high heat, then turn down to medium.
  • Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150Ā°, 2-3 more minutes.
  • Remove the pork and set aside covered with foil to rest.
  • Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
  • Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
  • Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
  • Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
  • Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
  • Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
  • Remove from the heat and top with the Parmesan cheese.
  • Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

  • Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.ā€Ø
  • Whisk together the hot sauce and avocado oil.
  • Toss to coat in oil and hot sauce mixture.
  • Sprinkle with garlic salt, lemon pepper and ranch seasoning.
  • Toss to evenly coat with seasoning.ā€Ø
  • Place on air frying basket, spacing evenly and air fry at 400Ėš for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
  • Serve with a side of your favorite ranch or bleu cheese dressing.Ā  We use Bob’s Big Boy.

BROILED LOBSTER TAILS

We were gifted with a fantastic OMAHA STEAKS box of Sirloins and Lobster tails for Christmas. We ate 2 of the steaks for Christmas Eve and saved the other 2 and Lobster tails for New Year’s eve and day.Ā  What a great way to finish a horrific year and start the new one.Ā  Thank you so much Brent and Dawn šŸ˜€ we really enjoyed our gift!

This is a simple recipe, but as my FIL always said, sometimes simple is the best way to bring out the even better flavors!

BROILED LOBSTER TAILS

2 Lobster tails
4 tablespoons butter
FRESH ground sea salt and black pepper
1 LARGE lemon, cut into wedges

  • Preheat broiler, position top rack 3-4 inches from heat source or preheat grill to medium.
  • Butterfly tails by cutting down through middle of hard shell with a sharp knife. Cut through flesh but not underside membrane.
  • Hold tail in both hands and open flat.
  • Brush lightly with melted butter.
  • Season with FRESH ground sea salt and black pepper.
  • Place lobster tails on sheet pan wrapped in foil shell side down.
  • Broil for 6-7 minutes.

NOTE: For grilling, place flesh side down on grill and cook for 7-9 minutes, flipping when necessary if flare up occurs.

BLOODY MARY SHRIMP COCKTAIL

BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradishĀ 
1 teaspoon Worcestershire sauceĀ 
1/2 teaspoon Bragg’s liquid aminosĀ 
1/2 tablespoon vodkaĀ 
1/2 lemon, zested and juicedĀ 
FRESH ground sea salt & black pepperĀ 
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)

  • Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
  • Season with salt and pepper.
  • Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
  • Place a celery stalk with leaves into each glass.

CHICKEN FRIED RICE

CHICKEN FRIED RICE
1 tablespoon avocado oil
3 eggs, beaten
1/4 cup Bragg’s liquid aminos or soy sauce
2 tablespoons sweet chili sauce
FRESH ground black pepper
1 red pepper, diced
1 LARGE carrot, diced
1/2 cup frozen corn kernels
1 cup snap peas, trimmed
1 bunch green onions, sliced on the diagonal – reserve a few for garnish
4 cups cooked rice, chilled
2 cups chopped rotisserie chicken

  • In a large skillet heat half of the oil over medium-high heat.
  • Add eggs and swirl to coat pan bottom.
  • Cook 1-2 minutes until set.
  • Transfer egg to cutting board.
  • Cool slightly.
  • Roll up like a jelly roll and thinly slice crosswise. Set aside, keeping warm.
  • In a small bowl whisk together the liquid aminos and chili sauce. Set aside.
  • Add remaining oil to skillet and heat over medium heat.
  • Add peppers, onions, corn and peas, cooking 4-5 minutes.
  • Add rice, chicken pieces and reserved sauce mixture, cooking 4-5 minutes until heated through.
  • Toss with reserved scallions and egg pieces.
  • Serve immediately with additional soy sauce if desired.

HOT HONEY LIME BUTTER CHICKEN

Hidden in a stack of my magazine tear outs, I found this delectable recipe for a chicken recipe that is as sweet as it is spicy and is an eye catching appetizing dish. I made just a very few changes to appeal to my liking.

HOT HONEY LIME BUTTER CHICKEN
4 chicken leg quarters
1/4 cup honey
1/4 cup Frank’s Original hot sauce
2 + 2 + 2 tablespoons butter
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
1 teaspoon cumin
1 tablespoon avocado oil
Zest and Juice of 2 limes, separated (see notes)
2 green onions, sliced thin

  • Preheat oven 425Ā°.
  • Stir together cumin, salt and pepper to make a dry rub.
  • Pat chicken pieces dry.
  • Rub chicken all over with the dry rub.
  • Melt 2 tablespoons butter and avocado oil together in a large skillet over medium-high heat.
  • Add chicken, skin side down and sear 4-5 minutes per side until golden on both sides.
  • Transfer chicken to baking sheet or baking dish, skin side up.
  • Wipe skillet clean.
  • Add 2 tablespoons of butter.
  • When melted add honey, hot sauce and garlic, cooking a few minutes until well blended.
  • Pour honey mixture evenly over chicken.
  • Place baking dish in pre-heated oven for 20 minutes, or until chicken pieces register 175Ā°.
  • Turn off oven and let chicken rest 5 minutes
  • Transfer chicken to platter and keep warm.
  • Add 2 tablespoons of butter to skillet to melt.
  • Whisk lime juice into drippings and transfer back to skillet with butter, cooking until slightly thickened.
  • Spoon sauce over chicken and garnish with scallions and lime zest.

NOTES: Oranges or lemons work just as well as limes and have a subtle change in the flavor profile.

WET & DRY BRINED ROAST TURKEY

Preparing turkey breasts instead of the whole turkey is a sure fire way to make sure everyone has the white meat they desire. It is also EASIER – no carcass or bones to mess with. AND it looks more elegant when served. No wait time while someone has to carve it is a real plus too! PLUS you still get enough drippings to make a GREAT gravy with.

I use one 3 pound breast per two people. This gives you enough for the BIG day as well as leftovers for sandwiches. I also use both a WET BRINE and a DRY BRINE.

For Thanksgiving I take the turkey out of the freezer on Monday and move it to the refrigerator. It will thaw in less than 24 hours generally. Then on Tuesday I submerge it into the wet brine. On Thursday I drain off the wet brine an hour before I want to roast it and bring it to room temperature.

WET BRINE
3 cups WHOLE milk
1/2 cup apple cider vinegar
1/4 cup sea salt

  • Whisk together until salt is dissolved.
  • Place turkey breast in large ziplock bag.
  • Place bag in baking dish or large bowl.
  • Pour brine in bag and seal tight.
  • Refrigerate 24-48 hours.

DRY BRINE
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon dried tarragon
1/2 teaspoon red pepper flakes
1/2 teaspoon orange peel

  • Drain wet brine for turkey breast and pat dry.
  • Combine ingredients in mortar and finely grind.
  • One hour before you plan to start roasting, rub turkey breast on both sides, lightly cover with cheesecloth and allow to come to room temperature.

3 pound half breast
2 carrots, washed and sliced (optional)
2 stalks celery, washed and sliced (optional)
1 SMALL onion, diced (optional)
2 tablespoons unsalted butter
1 tablespoon COARSE Kosher salt
FRESH ground black pepper

  • Preheat oven to 450Ā°. This will start the browning process.
  • Adjust oven shelf to low position.
  • Add any veggies you might be using to the bottom of the roasting pan. If using veggies I add a couple tablespoons of butter to the bottom so they donā€™t burn. Also if using veggies you can place the breast directly on top eliminating the roasting rack and another thing to wash!
  • Top with roasting rack.
  • Transfer DRAINED brined breast to a roasting rack.
  • Brush turkey with melted butter. Loosen the skin and brush a little butter under there also. Make sure skin is covering as much meat as possible. This helps keep your turkey moist.
  • Season with Kosher salt and FRESH ground black pepper.
  • Move pan to oven.
  • Reduce heat to 350Ā° when you place turkey breast in the oven. This will slow down the cooking to keep the meat juicy. With no bones the turkey breast will cook much more quickly.
  • Roast 1 hour or until internal temperature reaches 165Ā°. Check every 15 minutes – NOT to baste, but to make sure your skin is no browning too fast. If it is, lightly cover with foil for the remainder of the roasting time.
  • Remove turkey to carving board, cover with foil and rest 15-20 minutes while you prepare the gravy from the drippings.
  • Prepare gravy.
  • Carve turkey.

NOTE: Leftovers can be stored in an airtight container 5 days or frozen up to 2 months. LOL like any leftovers will last that long! I see serious turkey sandwiches ALL weekend long!

CHICKEN & PEANUT STEW

CHICKEN & PEANUT STEW
2 tablespoons butter
3 cups chopped rotisserie chicken
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 Vidalia onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, halved and chopped
2 turnips, peeled and chopped (see notes)
4 cloves garlic, minced
2 tablespoons grated ginger
3 tablespoons tomato paste
1/2 cup JIF creamy peanut butter
3 cups chicken broth
1/2 teaspoon crushed red pepper
Juice of 1 LARGE lemon
Chopped peanuts for garnish
Chopped Italian parsley, for garnish

  • Melt butter in large dutch oven.
  • Add parsnips, sauteing for 2-3 minutes.
  • Add carrots, turnips and onions, sauteing 3-5 minutes more.
  • Add onions, thyme leaves and FRESH ground sea salt and black pepper.
  • Stir in chicken broth, tomato paste, ginger, garlic and crushed red pepper, simmering 30-40 minutes.
  • Stir in peanut butter and lemon juice, simmering another 15-20 minutes.
  • Adjust seasoning.
  • Garnish with chopped Italian parsley and chopped peanuts.

NOTES:Ā  Butternut squash is a great substitute fr a different flavor profile.

GARLIC HERB HONEY GLAZED PORK TENDERLOIN

GARLIC HERB HONEY GLAZED PORK TENDERLOIN

1 1/2-2 pound pork tenderloin
1/4 cup QUALITY raw honey
2 tablespoons FRESH lemon juice
1 teaspoon ancho OR chipotle chile powder
1 tablespoon garlic powder
1 tablespoon butter
FRESH ground sea salt and black pepper

  • Preheat the oven to 450Ā°.
  • Combine the honey, garlic herb seasoning, lemon juice, and garlic powder in a mixing bowl and stir well.
  • Pat the tenderloin dry with some paper towels and generously season on both sides with FRESH ground sea salt and black pepper.
  • Heat skillet over medium high heat and melt butter.
  • Sear the tenderloin for 2-3 minutes per side until brown all over.
  • Reduce flame to low and add the honey mixture.
  • Toss the tenderloin until completely covered in the glaze.
  • Transfer the skillet to the oven.Or place on a foil lined baking sheet.
  • Roast the tenderloin for 10-12 minutes, flipping it halfway through, until internal temperature reaches 145Ā°.
  • Allow the roast to rest undisturbed on a cutting board for 5 minutes before carving.
  • Serve with any remaining glaze and enjoy!

NOTES:

  • This recipe works really well on boneless pork chops.
  • A GREAT flavor alternative is ANCHO or CHIPOTLE honey glazedĀ  pork. Substitute 1 teaspoon ancho OR chipotle chile powder for the garlic herb seasoning.

Ancho chilies are fairly mild 1,000-1,500 on the Scoville scale and are considered one of the main peppers used in Mexican moles while Chipotles are smoked and dried jalapeƱo peppers that are a bit hotter, 2,500-8,000 on the Scoville scale.

TO MAKE YOUR OWN CHILE POWDER

  • Cut the chiles in half.
  • Remove the stems and seeds.
  • Add the chiles to a dry skillet and toast over low heat, flipping occasionally, until the peppers are blistered and fragrant.
  • Transfer to a food processor or spice grinder, mixing to a fine powder.
  • Store in an air tight container.

ITALIAN WEDDING CASSEROLE

ITALIAN WEDDING CASSEROLE adapted from Ree Drummond

CASSEROLE
2 cups (dry) bowtie pasta
2 tablespoons butterĀ 
2 tablespoons avocado oilĀ 
1 cup diced celeryĀ 
2 tablespoons chopped FRESH oreganoĀ 
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian Parsley
1 teaspoon FRESH chopped rosemary
3 cloves garlic, mincedĀ 
2 carrots, dicedĀ 
1 onion, dicedĀ 
3 tablespoons all-purpose flourĀ 
4 cups chicken broth
Kosher salt and freshly ground black pepperĀ 
1 1/2 pounds of homemade meatballs OR a 26-ounce bag frozen Italian meatballsĀ 
2-3 cups chopped baby spinach *SEE NOTES
1/2 cup grated Parmesan or Asiago cheese

  • Preheat the oven to 375Ā°.
  • Cook the pasta in a large pot of boiling water until less than al dente; set aside.
  • Melt butter and avocado oil in a large skillet over medium heat.
  • Add celery, carrots and onion, cooking until the onions are translucent, about 5 minutes.
  • Add oregano and garlic, sautĆ©ing until fragrant.
  • Sprinkle with the flour, stirring and cooking for an additional minute.
  • While whisking constantly, slowly add chicken broth. Bring to a simmer and allow the sauce to thicken, about 2 minutes.
  • Adjust seasoning with salt and pepper.
  • Add the meatballs, spinach, Parmesan, stirring to combine.
  • Fold in pasta.
  • Transfer to 9×13-inch baking dish.

TOPPING
1Ā  cup PANKO breadcrumbs
1/4 cup FRESH grated Parmesan cheese
3 tablespoons salted butter, melted
2 tablespoons chopped FRESH parsleyĀ 
2 tablespoons chopped FRESH oreganoĀ 

  • Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined.
  • Sprinkle the breadcrumb topping over the casserole.
  • Bake until golden and bubbly, about 20 minutes.
  • Allow the casserole to rest for 10 minutes before serving.

NOTES:Ā  Baby spinach can be easily replaced with broccoli or green beans, but both of those need to be added during the saute’ process.

FLOATING CRUST CHICKEN POT PIE


FLOATING CRUST CHICKEN POT PIE
1 pie crust OR a pre-made PILLSBURY pie crust
1 egg
4 tablespoon butter
1 LARGE shallot, diced
2 LARGE carrots, peeled and diced
4 cloves garlic, minced
3 tablespoons WONDRA flour
1 1/2 cups homemade chicken broth
1 1/2 cups WHOLE milk
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme pieces
3 cups chopped cooked chicken *see notes
1 can LeSeur Peas, drained WELL

  • Preheat oven to 400Ā°.
  • Roll the crust to 1 inch larger between two sheets of parchment paper.
  • Remove the top parchment paper.
  • Fold and crimp the outer edge to decorate the crust.
  • Arrange parchment on baking sheet.
  • Refrigerate 15 minutes.
  • Beat egg with 1 tablespoon water and brush crust. Save remainder for later.
  • Bake 10-12 minutes until LIGHT-MEDIUM golden brown.
  • Remove from oven to cool, but leave oven on.
  • In large skillet melt butter.
  • Add carrots and shallots, sauteing and cooking 8-10 minutes until carrots have softened.
  • Add garlic, sauteing 30 seconds more.
  • Add flour, stirring to blend.
  • Add chicken broth and milk, stirring regularly, until sauce thickens.
  • Add thyme, FRESH ground sea salt and black pepper.
  • Fold in the chicken pieces and peas.
  • Arrange crust on top.
  • Lightly brush with another layer of beaten egg.
  • Place pan in oven baking 10-15 minutes until crust is golden and filling is bubbly.

NOTES:

  • To make this recipe easier I use COSTCO rotisserie chicken pieces.
  • You can also use frozen peas, but I find the canned Le Seur peas are much more tender.