Category: PROTEINS

SKILLET CHOPS & OVEN BRAISED RAINBOW CARROTS

This recipe came out of a an old (1960’s) cookbook put together for a lake area homeowner’s association. I loved the sound of it, but canned pork and beans use mustard in their recipes and I’m deathly allergic so I had to adapt it and the flavor profile was GREAT.

SKILLET CHOPS
2 tablespoons butter
FRESH ground sea salt and black pepper
4 thick bone in pork chops
1/2 sweet onion, sliced thin
1 can great Northern beans, drained and rinsed
1 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons jalapeno ketchup

  • Melt butter in cast iron skillet over medium-high heat.
  • Saute onions 1-2 minutes
  • Generously season chops on both sides.
  • Add chops and quickly sear to a golden brown.
  • Whisk together the tomato sauce, brown sugar and jalapeno ketchup.
  • Fold beans into sauce.
  • Arrange beans around pork chops, cover and simmer on LOW 15-30 minutes until chops are cooked through.

OVEN BRAISED RAINBOW CARROTS
1 1/2 pounds rainbow carrots, cleaned and cut to like sizes
4 LARGE green onions, halved lengthwise
1 teaspoon orange zest
1/3 cup orange juice
3 tablespoons melted butter or avocado oil
1 medium shallot, FINELY chopped
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper to taste

  • Preheat oven to 425°.
  • Whisk together the butter or oil, orange juice, vinegar, orange zest, shallots, FRESH ground salt and pepper.
  • Toss carrots, and green onions with orange juice mixture.
  • Pour into a large flat baking dish, cover with foil and bake 15 minutes.
  • Remove foil and bake another 30 minutes.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.

IMOGENE’S CHICKEN

This is one of those recipes that I made EXACTLY as written the FIRST time, but had to change. It was good the first time, but we knew it could be better!

IMOGENE’S CHICKEN
2 tablespoons butter
2-3 pounds boneless, skinless chicken thighs
3/4 cup white wine
1/4 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 cup chicken broth
2 tablespoons FRESH grated ginger
2 tablespoons brown sugar
1/4 teaspoon dried oregano

  • Preheat oven to 375°.
  • Melt 2 tablespoons butter in cast iron casserole pan.
  • Arrange chicken thighs top side down in a single layer.
  • Whisk together the white wine, liquid aminos, vinegar, chicken broth, ginger, sugar and oregano and pour around chicken pieces.
  • Cover and bake 30 minutes.
  • Turn chicken and cook 15 minutes more.
  • Serve over rice, pasta or mashed potatoes.

BAKED ASIAGO MEATBALL PARMESAN

BAKED ASIAGO MEATBALL PARMESAN

1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.

SLOPPY JOE CORNBREAD CASSEROLE

SLOPPY JOE CORNBREAD CASSEROLE Serves 10-12
This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.

PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

PAN SEARED CHICKEN with CREAMY TOMATO BASIL SPINACH CREAM SAUCE

Boneless skinless chicken thighs smothered in an easy-to-make creamy tomato basil and spinach sauce.

1 tablespoon avocado oil
4-6 LARGE boneless, skinless chicken thin breasts
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup + 2 tablespoons WONDRA flour
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons tomato pesto (Barilla or Classico)
1 cup tomato sauce
2-3 garlic cloves, minced
1/2 cup heavy cream
1 1/2 cups fresh spinach leaves
4-6 leaves fresh basil, chiffonaded
2 tablespoons chopped flat leaf parsely
1/4 cup grated Parmesan cheese

  • In a large skillet heat avocado oil over medium heat.
  • Generously season chicken thighs with FRESH ground salt and pepper.
  • Dredge in 1/4 cup WONDRA flour.
  • Add to hot oil and cook for 2 minutes until the top side is nicely seared.
  • Flip over to the other side and sear for 2 more minutes on medium heat.
  • Remove the chicken from the skillet to a plate and keep warm.
  • Add garlic to pan and cook 30 seconds or so until fragrant.
  • Add chicken broth, tomato pesto, tomato paste and heavy cream to skillet.
  • Bring to a SLOW boil, stirring regularly.
  • Reduce heat to low simmer.
  • Taste the sauce and add more salt and adjust seasoning as needed.
  • Melt 2 tablespoons of butter and whisk together with 2 tablespoons of reserved flour dredge until smooth.
  • Whisk into sauce until smooth.
  • Add fresh spinach, parsley and fresh basil, stirring until spinach wilts and reduces in volume.
  • Add chicken to sauce, turning to coat, increasing heat to medium for a minute or 2 to reheat chicken.
  • Serve over pasta and spoon the sauce over the pasta and chicken.
  • Top with grated Parmesan cheese.

BACON BROWN SUGAR GARLIC CHICKEN

BACON BROWN SUGAR GARLIC CHICKEN

This is the PERFECT weeknight recipe! There are few ingredients that produce a sticky and crisp yet sweet garlicky taste for a quick meal.

2/3 cup PACKED brown sugar
3-4 cloves garlic, minced
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, cut into large chunks
12 slices bacon
Chopped parsley, for garnish

  • Preheat oven to 375°.
  • Lightly spray a deep dish baking dish with non-stick spray.
  • In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
  • Coat the chicken in the brown sugar mixture, pressing to adhere.
  • Wrap each piece of chicken with two slices of bacon in such a way that the ends are under the chicken to prevent it from unwrapping while cooking. I put them on a bed of green beans, onions and sliced carrots to make a one pot dish.
  • Top with the remaining brown sugar mixture.
  • Bake for 25-30 minutes or until cooked through and browned with the bacon crisp.

NOTE: Be careful to not let the brown sugar burn or blacken.

CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE

CHICKEN THIGHS with CREAMY BACON MUSHROOM THYME SAUCE
These chicken thighs smothered in a creamy bacon mushroom thyme sauce are so easy and yummy, but look like a company calling recipe.

CHICKEN
6 bone in, skin on chicken thighs
4 chicken thighs, skin-on, bone-in
1+1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 teaspoon Italian seasoning

  • Preheat oven to 350°.
  • Season both sides of chicken thighs generously with FRESH ground sea salt, black pepper and
  • Italian herb seasoning .
  • Heat 1 tablespoon of avocado oil and 1 tablespoon butter on medium-high heat in a large skillet.
  • Add chicken thighs skin-side down, cooking for 5-7 minutes, on the skin side until golden.
  • Transfer chicken thighs, skin side up, to a foil-lined baking sheet and bake 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.

SAUCE
4 LARGE green onions, sliced
4-5 cloves garlic, minced
6 LARGE white mushrooms
5 slices bacon, chopped
1 cup heavy cream
FRESH ground sea salt and black pepper
5 sprigs fresh thyme, 3 trimmed, 2 whole

  • Add bacon to pan and brown until crisp.
  • Remove bacon pieces with slotted spoon and add 1 tablespoon of butter to pan.
  • When melted add sliced mushrooms cooking on medium heat for about 3 minutes, stirring periodically.
  • Add onions and garlic, stirring and cooking 2 minutes more.
  • Add heavy cream and trimmed fresh thyme, and thyme sprigs.
  • Bring to a SLOW boil, stirring continuously.
  • Reduce to simmer for about 2-3 minutes over low heat to allow flavors to blend and sauce to reduce a bit.
  • Taste and adjust seasoning as needed.
  • Add chicken and bacon pieces to sauce, turning to coat.
  • Serve over pasta, rice or mashed potatoes.

BAKED GARLIC BUTTER PARSLEY CHICKEN

GARLIC BUTTER PARSLEY CHICKEN          Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
8 ounces butter
4 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
3/4 cup Parmesan grated cheese
1/4 cup FRESH chopped Parsley
1 Vidalia onions, cut into wedges
Avocado oil
2 FRESH broccoli crowns, cleaned and trimmed

  • Preheat oven to 350°.
  • Arrange a rack in the middle of the oven.
  • Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
  • Melt butter and whisk in garlic and 1/2 the chopped Parsley in a small bowl.
  • In another bowl stir together the bread crumbs, cheese and remaining Parsley.
  • Dip each piece in the butter mixture and then the bread mixture.
  • Place skin side up on baking sheet sprayed with non-stick cooking spray.
  • Scatter onion pieces among the chicken.
  • Place tray in oven and bake 1 hour. DO NOT TURN chicken pieces.
  • Toss broccoli with avocado oil to coat.
  • Add broccoli to pan and roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

BEEF STROGANOFF SANDWICHES

BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls

  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
  • Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
  • Sprinkle flour in and stir until everything is coated and flour is golden.
  • Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
  • Remove from the heat and add the sour cream, careful not to curdle, and stir well.
  • Preheat oven to 350°.
  • Cover baking sheet with foil.
  • Slice open rolls, butter and place halves on baking sheet.
  • Toast rolls 5 minutes in oven until edges begin to crisp.
  • Spoon meat mixture evenly over rolls.
  • Top with chopped tomatoes and shredded cheese.
  • Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.

DIMPLES BBQ CHICKEN modified

This recipe for Dimples BBQ Chicken, a type of jerk chicken, is based on a recipe from Fastina Sherman who was?/is a chef at Boar Hill outside of Kingston, Jamaica. The page is a torn cookbook page of unknown age that I think is from the BBQ Bible from 2008 maybe.  I found it among my cousin’s things when we were rehabbing the House From Hell and saved it because it sounded so good.  I kept the flavors virtually the same, but converted it to the oven.

DIMPLES BBQ CHICKEN modified
CHICKEN
8 bone in, skin on chicken thighs
1 bunch green onions, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 tablespoon sweet paprika
1 teaspoon FRESH thyme, chopped
FRESH ground sea salt and black pepper
2 tablespoons Bragg’s liquid aminos
1 tablespoon avocado oil

  • In a small processor, mince together the green onions, garlic, jalapeno, liquid aminos, paprika, thyme and avocado oil.
  • Pour into a large ziploc bag with chicken and marinade 12-24 hours.
  • Preheat oven to 350°.
  • Drain chicken and place skin side down on rack in a baking tray.
  • Bake for 30 minutes.
  • Dip each piece of chicken in BBQ sauce and return to baking rack skin side up for another 30 minutes.
  • Baste with BBQ sauce every 10 minutes during the final 30 minutes.
  • Serve remaining sauce on the side.

BBQ SAUCE
1 cup jalapeno ketchup
1/3 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
2 tablespoons QUALITY dark rum
1 cup red onion, finely minced
2 cloves garlic, finely minced
2 tablespoons finely minced ginger
1/2 cup packed brown sugar

  • In a small saucepan whisk together the ketchup, liquid aminos, apple cider vinegar and rum until well blended.
  • Stir in brown sugar until completely dissolved.
  • Stir in onions, ginger and garlic.
  • Simmer on LOW heat 20-30 minutes until thick and bubbly.

SLOW COOKER CHICKEN CHILE VERDE

SLOW COOKER CHICKEN CHILE VERDE
3 pounds boneless, skinless chicken breast
2 tablespoons avocado oil
1 white onion, chopped small
1 tablespoon cumin
10 LARGE tomatillos, chopped
3 poblano peppers, seeded and chopped*
3 Anaheim peppers, seeded and chopped*
1 LARGE jalapeno, seeded and chopped*
2 LARGE cloves garlic, minced
1 bunch cilantro, chopped
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons cold water

  • Add peppers, garlic, oil and 2/3 of cilantro to food processor. Pulse until smooth with only small chunks.
  • Quickly sear the chicken and then chop into large pieces.
  • Spray slow cooker insert with non-stick spray.
  • Add food processor contents and chicken broth to the slow cooker, whisking to combine.
  • Stir in cumin, salt and pepper.
  • Fold in chicken pieces and onions.
  • Cook on LOW for 4-5 hours until chicken is tender and pulls apart.
  • Whisk cornstarch and water together until smooth.
  • Stir into slow cooker, cooking for another 10-15 minutes until desired thickness.
  • Fold in remaining cilantro just before serving.
  • Serve with warmed tortillas, shredded cheese and sour cream.

NOTES: For extra flavor char peppers before chopping.