Category: PROTEINS

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT serves 4-6
1 can cream of mushroom soup
1 envelope Lipton onion soup
1 1/2 cups sour cream
1/2 cup milk
4 boneless, skinless chicken breasts
Prepared mashed potatoes, egg noodles or white rice

  • Whisk together sour cream, soup , milk and soup mix.
  • Spray insert of slow cooker with non-stick spray.
  • Add soup mix to insert.
  • Submerge chicken pieces into soup mix.
  • Cover and cook on HIGH 1 hour.
  • Reduce to LOW and cook 4-5 more hours until chicken is cooked through.
  • Remove chicken, shred and return to sauce, stirring to coat well.
  • Serve over mashed potatoes, noodles or rice.

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

NOLAN RYAN MEATLOAF aka BASEBALL PITCHER RANCHER MEATLOAF

If you like baseball you’ve heard the name, but ANYONE from south Texas REALLY knows the name Nolan Ryan.  What you may NOT know is that his first passion was raising QUALITY beef and he has some of the best beef around!

NOLAN RYAN MEATLOAF with LAVA MUSTARD BBQ SAUCE

MEATLOAF
2 pounds ground sirloin, NOLAN RYAN beef where possible
3 eggs, beaten
1 cup FINE bread crumbs
4 cloves garlic, minced
1 red onion, chopped
2 tomatoes, seeded and diced
1 SMALL red pepper, FINELY diced
1/2 cup chopped cilantro
1/4 cup Worcestershire sauce
3/4 cups shredded Jack cheese
3/4 cup shredded sharp cheddar cheese
2 teaspoons Frank’s original hot sauce
1/2 cup packed brown sugar
FRESH ground sea salt and tri-color pepper

  • Preheat oven to 350°.
  • In a large bowl use your hands to combine all the ingredients until well mixed.
  • Place mixture in a greased loaf pan.
  • Bake 45 minutes.
  • Increase oven to 425° and cook 10 minutes more.
  • Top with sauce and bake 5 minutes more.
  • Serve immediately.

LAVA MUSTARD BBQ SAUCE
¼ cup unsalted butter
½ yellow onion, finely chopped
¼ cup Kentucky bourbon
1 cup barbecue sauce of your choice (I  use Sweet Baby Rays)
½ cup apple cider vinegar
½ cup brown sugar, packed
1 tablespoon QUALITY honey
1 tablespoon COLEMAN’S dry mustard
1 teaspoon cayenne pepper

  • Melt the butter in a small saucepan over medium heat.
  • Add the onion and sauté for 3-4 minutes, but don’t allow the onion to turn brown.
  • Add the bourbon and cook off the alcohol, 1-2 minutes.
  • Add the barbecue sauce, vinegar, brown sugar, honey, mustard and cayenne. 
  • Simmer for 30 minutes, stirring at regular intervals.

NOTE:  I have to leave out the mustard due to allergies and find the sauce is still awesome!

WEEKNIGHT MOZZA CHICKEN

WEEKNIGHT MOZZARELLA CHICKEN
4 boneless, skinless chicken breasts or thighs
1/4 cup Italian dressing
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
FRESH ground sea salt and tri-color pepper
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Line baking sheet with aluminum foil.
  • Pour Italian dressing into a ziploc bag.
  • Add oregano and red pepper flakes to ziploc bag.
  • Pound chicken to less than 1/2 inch thickness and add to bag.
  • Shake to coat chicken breast well.  Let marinade 2 hours in refrigerator.
  • Drain off dressing.
  • Place chicken on baking sheet and bake 15 minutes.
  • Remove chicken from oven and sprinkle with FRESH ground sea salt and pepper.
  • Sprinkle with mozzarella cheese until well coated.
  • Return to oven for 5minutes.
  • Serve immediately.

ROAST CHICKEN with BLACK BEAN SALSA

ROAST CHICKEN with BLACK BEAN SALSA
CHICKEN
2 1/2 pounds chicken thighs or chicken-leg quarters
1/2 cup sea salt
3 tablespoons sugar
5 cups cold water
1/2 cup butter, melted
1 tablespoon FRESH minced thyme
3 cloves garlic, minced
FRESH ground sea salt and tri-color pepper

  • Combine 1/2 cup salt, sugar and water in large bowl, stirring to dissolve the sugar and salt.
  • Place the chicken pieces in a large casserole and cover with brine mixture.
  • Cover with plastic wrap and chill for 3-4 hours.

 

  • Preheat oven to 425°.
  • Line a roasting pan with foil and spray with non-stick cooking spray.
  • Place chicken pieces onto roasting pan in a single layer.
  • Whisk the melted butter, salt and pepper to combine.
  • Brush chicken with butter mixture.
  • Roast chicken for 25-30 minutes.
  • Brush again with butter mixture.
  • Increase oven temperature to 500°.
  • Roast another 10 minutes to crisp and brown chicken.
  • Serve with Black bean salsa.

SALSA
1 tablespoon FRESH minced parsley
1 can white niblet corn drained
1 can rotel tomatoes, mostly drained
1 can seasoned black beans, drained and rinsed
1 Granny Smith apple, peeled, cored and diced
Juice of 1 LARGE lime

  • Toss together and chill.

SPICY PEANUT BUTTER CHICKEN & BROCCOLI – SHEET PAN STYLE

SPICY PEANUT BUTTER CHICKEN & BROCCOLI – SHEET PAN STYLE
1/4 cup QUALITY honey
1/4 cup QUALITY peanut butter
1/4 cup Bragg’s Liquid Aminos
1 teaspoon Worcestershire sauce
1 teaspoon Frank’s original hot sauce
3 cloves garlic, minced
3 LARGE limes, juiced
1/2 cup + 2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper, to taste
3 1/4 pounds skin-on, bone-in chicken thighs
1 bunch broccoli, cut into florets
Prepared white rice

  • Whisk together honey, peanut butter, liquid aminos, Worcestershire sauce, hot sauce, lime juice, 1/2 cup avocado oil, salt and pepper.
  • Remove 1/2 cup of the sauce and set aside.
  • Add the chicken pieces and remaining sauce to a large ziploc bag.  Seal and refrigerate 2 hours.
  • Preheat oven to 425°.
  • Line a baking tray with foil.
  • Remove chicken from marinade and place on baking tray.  Cover lightly with foil for the first 20 minutes.  As you can see I forgot this time and it got a bit crispy, but still tasted wonderful.
  • Bake 35-40 minutes until chicken skin is crisp and chicken registers 165°.
  • At 25 minutes, toss broccoli florets with 2 tablespoons avocado oil and sprinkle with salt and pepper.  Add to baking tray and return to oven.for final 15 minutes.
  • Serve with rice and remaining sauce.

BUTTERMILK CHICKEN FRIED STEAK & PEPPERED COUNTRY GRAVY

BUTTERMILK CHICKEN FRIED STEAK
2 cups buttermilk
2 LARGE eggs, beaten
4 pork cube steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA flour
1/2 cup seasoned bread crumbs
2 tablespoons butter
2 tablespoons avocado oil

  • Place steaks in a single layer in a shallow dish.
  • Pour buttermilk over steaks and chill 1-2 hours.
  • Heat oil and butter in large skillet.
  • Combine flour and bread crumbs in shallow bowl.
  • Add beaten egg to another shallow bowl.
  • Season pork cube steaks with salt and pepper.
  • Dredge steaks through eggs and then flour before adding to hot oil.
  • Sear until golden, flip and sear other side.
  • Serve with mashed potatoes and peppered gravy.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS

DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

  • Whisk the flour, cornmeal, baking powder and salt together.
  • Stir in milk, butter, Parsley and chives JUST until the batter comes together.
  • Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

  • Set insta-pot to saute’.
  • Add avocado oil and butter.
  • When butter is melted, add carrots, celery and shallots.
  • Season with salt and pepper, cooking 3-4 minutes until softened.
  • Stir in flour and thyme.
  • Add chicken, stirring to coat.
  • Stir in chicken broth and press cancel.
  • Place 12 scoops of batter evenly into pot.
  • Lock lid into place. Be sure the vent is in the sealed position.
  • Pressure cook for 3 minutes.
  • Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
  • Unlock lid and remove.
  • Ladle the chicken and dumplings into bowls.

HONEY MISO FISH FILLETS & CAMP CARROTS

HONEY MISO FISH FILLETS & CAMP CARROTS
HONEY MISO FISH FILLETS

4 tablespoons QUALITY honey
3 tablespoons white miso paste
1 tablespoon water
3 tablespoons Bragg’s liquid aminos
2 tablespoons sake or dry white wine
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
4 5-6 ounce fish of choice fillets* (SEE NOTE)

  • In a small saucepan mix the honey, miso and water, whisking until smooth. Bring to a SLOW boil, simmering until dark golden.
  • Remove from heat and whisk in soy sauce, white wine, liquid aminos, rice wine vinegar and sesame oil.
  • Divide mixture in half.
  • Add half to ziploc bag along with fish fillets and marinade overnight.
  • Reserve other half for next day.

NEXT DAY

  • Preheat oven to 475°.
  • Add reserved marinade to cast iron skillet and heat over medium-high heat until it begins to bubble.
  • Add fillets skin side up and brush with marinade.
  • Transfer cast ion to oven for 5-10 minutes until golden in color and fish is flaky.
  • Flip fillets and plate.
  • Spoon remaining sauce over fillets and serve immediately.

NOTE: COD, SALMON, HALIBUT OR SWORDFISH WORK BEST.

CAMP CARROTS
3 cups sliced carrots or baby carrots
1/4 pound crisp crumbled bacon
3 tablespoons butter
2 tablespoons packed brown sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and tri-color pepper

  • In a 2 quart saucepan add carrots and enough water to cover.
  • Bring to a FULL boil, reduce to medium and cook 10 minutes until carrots are crisp tender.
  • Drain well.
  • Add butter, brown sugar and honey to pan, mixing well.
  • Add carrots and season to taste with FRESH ground sea salt and tri-color pepper.
  • Cook over medium heat, stirring occasionally until heated through.
  • Add bacon pieces and serve immediately.

CHICKEN PARMIGIANO

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe! Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO

4 boneless, skinless chicken breasts
2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/2 cup Italian bread crumbs
1/4 cup powdered Parmesan cheese
4 slices Provolone cheese
1/2 cup shredded Parmesan cheese
Marinara

  • Pound the chicken to 1/2″ to ensure even cooking. If the chicken breasts are extra large, you can cut them in half before breading. I can often find thin sliced chicken steaks that are perfect from the get go.
  • Pat dry.
  • Set up dredging station with beaten eggs in one bowl, Wonder flour in another and bread crumbs and Parmesan mixture in the 3rd bowl.
  • Dip into the beaten eggs and then the Wonder flour.
  • Dip again into egg mixture and then the breading Parmesan mixture.
  • Press the breading onto the chicken to help it adhere.
  • Heat butter and oil in cast iron skillet until melted.
  • Brown the chicken breasts 2 minutes on each side.
  • Place chicken breasts in a casserole dish and top with marinara sauce, Provolone and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmesan!

CHICKEN PARMESAN BUNDLES

Don’t you just love social media and the recipes floating around? 😀 I usually have to change them up a bit in method or ingredients to meet our likes, but the concepts are awesome.

CHICKEN PARMESAN BUNDLES serves 4-6
1 1/4 pounds chicken tenderloins (8-10)
FRESH ground sea salt and tri-color pepper
3 tablespoons butter
2 ounces mozzarella cheese (see notes)
1 can (8 ounces) refrigerated crescent dinner rolls
Grated Parmesan cheese
1 cup marinara sauce

  • Heat oven to 375°.
  • Spray cookie sheet with cooking spray and set aside.
  • Generously season chicken with salt and pepper.
  • Melt 3 tablespoons of the butter over medium-high heat in large skillet.
  • Sear chicken in butter 5-6 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly.
  • Cut mozzarella cheese into 8 pieces.
  • Cut small slits in side of each chicken tenderloin and insert piece of mozzarella cheese.
  • Unroll dough; separating into 8 triangles.
  • Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken.
  • Brush crescents with remaining melted butter from skillet drippings.
  • Top each with Parmesan cheese.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve with warm marinara sauce for dipping.

NOTES: String cheese works GREAT if you cut the stick in half and then slice each half lengthwise.

BBQ PULLED PORK

BBQ PULLED PORK

2 pounds boneless pork shoulder
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons avocado oil
1 1/2 cups BBQ sauce (whatever your favorite is)

  • Stir together the paprika, cayenne, garlic powder and onion powder.
  • Rub seasonings all over the pork and chill several hours or overnight.

 

  • Preheat oven to 375°.
  • In a large dutch oven heat avocado oil over medium-high heat.
  • Brown pork 3 minutes per side until seared well.
  • Add BBQ sauce.
  • Cover and roast 5 hours undisturbed.**
  • Shred pork with 2 forks and mix well with the sauce.

NOTE: This recipe can also be made in slow cooker 4 hours on HIGH or 8 hours on LOW.