Category: PROTEINS

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.

CRISPY OVEN FRIED CHICKEN

We love fried chicken, but have really been watching what we eat so were looking for a REALLY crispy version of oven fried chicken.  I found a recipe over at Savory Nothings and only had to make a few changes to meet my family’s likes. The first change I made was to use skin on, bone in chicken. 😀

CRISPY OVEN FRIED CHICKEN

6-8 tablespoons butter

CHICKEN
2-3 pounds chicken thighs

EGG MIXTURE
1 large egg
1/3 cup buttermilk

BREADING
1 cup all purpose flour
4 tablespoons plain breadcrumbs (Panko or Italian seasoned work as well)
1 teaspoon baking powder
2 tablespoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and pepper, to taste

  • Preheat the oven to 410°.
  • Place a dark-colored roasting pan or baking sheet in the oven to heat up.
  • Whisk together the egg and milk in a large mixing bowl.
  • In a separate mixing bowl whisk together the flour, breadcrumbs, baking powder and seasonings.
  • Toss the chicken pieces in the flour, coating evenly and shaking off any extra.
  • Then toss the chicken pieces in the egg mixture.
  • Then, dip each into the flour mix again, this time pressing the breading well on the chicken to make it coat and stick.
Remove the baking pan from the oven and melt the butter on it.
  • Place the coated chicken pieces on the tray skin side down and NOT touching.
  • 
Bake for 25 minutes, carefully flip* (see notes) and bake for another 15-20 minutes until cooked through.
  • Finish by broiling the chicken until it turns golden brown and crispy.

NOTES:

  • Your chicken will turn out bland if you don’t season it enough. You can add some heat by using a little cayenne pepper or chili powder to the flour mixture or a little Frank’s original hot sauce to the egg mixture.
  • A dark pan reflect the heat best, which results in the crispiest chicken.
  • I like to cook flat on foil for the first half and when I flip I place them on a rack on a second pan to finish.
  • Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
  • Let the chicken rest for JUST 3-5 minutes before serving for best results.

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW COOKER

SMOKED PORK CHOPS & SAUERKRAUT ala SLOW Cooker – serves 4

4 bone-in pork chops, at least 3/4 inch thick
FRESH ground salt and pepper, to taste
2 tablespoons butter
1/3 cup FRESH grated apples
2 VIDALIA onions, chopped
2 Granny Smith apples, peeled and sliced
2 LARGE carrots, peeled and sliced into 1 inch pieces
2 pounds sauerkraut and its juice
4-6 LARGE sprigs rosemary

  • Spray crock pot insert with non-stick cooking spray.
  • In a large bowl toss together gently the sauerkraut and its juice, apples, onions and carrots.
  • Spoon half the mixture into the slow cooker.
  • Heat 2 tablespoons of butter over medium high heat in large skillet.
  • Do a quick sear on each side of pork chops.
  • Top with pork chops in a single layer if possible.
  • Cover with remaining sauerkraut mixture on top of pork chops.
  • Sprinkle with rosemary sprigs.
  • Cover and cook on low 2-3 hours or until chops are cooked though and carrots and apples are tender.
  • Remove sprigs and enjoy.

ASIAN CHICKEN ALA SLOW COOKER

ASIAN CHICKEN ALA SLOW COOKER serves 4
adapted from Karina at CafeDelites

2 pounds skinless boneless chicken breasts and chicken thighs
1/2 cup Bragg’s Liquid Aminos
1/3 cup oyster sauce
1/4 cup QUALITY honey
3 packed tablespoons brown sugar
6 large garlic cloves, minced
1 1/2 tablespoons cornstarch
3 tablespoons water
1 small bunch green onions/scallions sliced for garnish
1 tablespoons white and black sesame seeds, to garnish

  • Spray your slow cooker bowl with non-stick spray.
  • In a medium mixing bowl whisk together the liquid aminos, oyster sauce, honey, brown sugar and garlic.
  • Place chicken into the sauce, turning to coat.
  • Layer chicken pieces into slow cooker in a single layer if possible.
  • Pour remaining sauce over top.
  • Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  • During the last hour of cooking, whisk together the cornstarch and water in a small bowl until cornstarch is completely dissolved.
  • Stir the cornstarch mixture into the sauce until well blended.
  • Recover and allow sauce to thicken and the chicken is just beginning to fall apart.
  • Season with salt and pepper as necessary.
  • Serve over rice.
  • Garnish with sliced green onions and sesame seeds.

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.

PORK CHOPS in TOMATO GRAVY

PORK CHOPS in TOMATO GRAVY
4 bone-in pork chops
4 slices bacon, diced
1/2 teaspoon sweet paprika
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 onion, diced small
1 celery rib, minced
2 garlic cloves, minced
3 tablespoons WONDRA flour
1 tablespoon QUALITY tomato paste
1 cup chicken broth
1 cup tomato sauce
1 teaspoon FRESH minced thyme leaves

  • Combine paprika, sugar, cayenne pepper, salt and black pepper until well mixed.
  • Pat pork chops dry.
  • Rub chops on both sides with spice mixture.
  • Cook bacon in large skillet over medium heat until crispy. Remove bacon pieces with a slotted spoon to drain on paper toweling
  • Add chops to bacon grease and sear 4-5 minutes.
  • Transfer chops to a plate browned side up.
  • Add onion, celery and garlic to pan, sauteing until softened.
  • Add flour and tomato paste, stirring and cooking until well mixed.
  • Add chicken broth, tomato sauce, thyme and bacon pieces.
  • Bring to a SLOW boil.
  • Lower to a simmer, return chops to pan browned side up and simmer 8-10 minutes until chops register 145°.
  • Transfer chops to rest on a platter and tent with foil for 5-10 minutes.
  • Season gravy to taste and keep warm.
  • Serves over prepared pasta, rice or mashed potatoes.

SWISS CHICKEN & CORN CASSEROLE

SWISS CHICKEN and CORN CASSEROLE
4 large eggs
1 can (12 ounces) evaporated milk
FRESH ground sea salt and black pepper
2 cups frozen corn, thawed and drained well
2 cups rotisserie chicken pieces
3 cups shredded Swiss cheese, divided
1/4 cup chopped red onion
3 cups soft bread crumbs
1/4 cup butter, melted

  • Preheat oven to 350°.
  • In a large bowl, whisk together the eggs, evaporated milk, salt and pepper.
  • Stir in corn, chicken pieces, 1-1/2 cups cheese and onion.
  • Transfer to a greased 11×7 baking dish.
  • Toss bread crumbs with melted butter; distribute over casserole.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, until golden brown and heated through, 35-45 minutes.
  • Garnish with a bit of green onion for color.
  • Let stand 10 minutes before serving.

NOTES:

  • You can use any leftover bread to make the bread crumbs. Using an egg bread gives you a nice golden hue, whereas whole grain bread gives you a heartier texture or sourdough for adds a hint of a tang.
  • I use rotisserie chicken pieces shredded from a Costco chicken. If I don’t have one in the fridge I sear up a couple of large chicken breasts and shred them.
  • You can change the cheese up a bit to play with the flavor. Sometimes I use a “Vampire Slayer” better known as a garlic cheddar. I mix it half and half with baby Swiss.

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN
2 pounds skinless, boneless chicken thighs
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 LARGE can crushed pineapple, drained – reserve juice
1 can mandarin oranges, drained – reserve juice
8 ounce can water chestnuts, drained
1 cup chicken broth
1/4 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoons + 2 tablespoons apple cider vinegar
1 tablespoon + 1/4 cup Bragg’s liquid aminos
1/4 cup cornstarch
1/2 cup green onions, sliced diagonally
prepared white rice

  • Generously season chicken with FRESH ground salt and pepper.
  • Heat oil in skillet over medium-high heat.
  • Sear chicken 2-3 minutes per side.
  • Add chicken to slow cooker.
  • Scatter pineapple and oranges over chicken.
  • Whisk together the pineapple juice, orange juice, chicken broth, ginger, 1 tablespoon liquid aminos, 2 tablespoons apple cider vinegar and garlic.
  • Pour over chicken, cover and slow cook on low 6 hours or until chicken is tender.

 

  • Remove chicken with slotted spoon to a plate and keep warm.
  • Whisk together 1/4 cup Bragg’s liquid aminos, cornstarch and 2 tablespoons apple cider vinegar.
  • Whisk into slow cooker.
  • Add in green onions and cook, whisking frequently, uncovered on high for 10 minutes until thickened to desired consistency.
  • Serve over rice.

HAWAIIAN “POTATO” PASTA SALAD
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 red onion, halved and thinly sliced
2 FRESH jalapenos, 1 sliced thin into rings, 1 finely seeded and chopped
2 pounds new red, or golden fleshed potatoes, halved
3/4 cup dry (uncooked) small shell pasta (elbows work too)
2 eggs, hard boiled, peeled, and finely grated
2 stalks crispy celery, thinly sliced
4-6 sweet pickles, chopped small
1 – 1 1/2 cups mayonnaise
2 tablespoons whole grain mustard (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk together the vinegar, sugar and 1 teaspoon salt.
  • Add onions and jalapenos. Marinate at least 30 minutes and up to 2 hours, stirring occasionally.
  • Drain, reserving pickling juice.
  • Put potatoes in a large pot, cover with cold water, add 2 tablespoons salt.
  • Bring to a boil over high heat. Turn down heat to maintain an easy boil and cook until just tender.
  • Drain potatoes and rinse well with cold water to stop cooking and cool the postatoes. Chop into about 1 inch cubes, and set aside.
  • Cook pasta per package instructions until al dente. Drain, rinse thoroughly with cold water.
  • Add diced potatoes and cooked pasta to large bowl.
  • Add the eggs, celery, sweet pickles and drained onion and jalapenos. Add one cup mayonnaise, mustard, 1/2 of the pickling juice and salt and pepper, to taste, to the bowl.
  • Mix gently to combine and evenly distribute dressing.
  • Add more mayo as necessary, if mixture is not well covered with dressing.
  • Taste, adjust seasonings, and add more pickling juice, if desired.
  • Refrigerate for at least 2 hours so flavors meet one another and get all friendly.
  • Serve chilled.