Category: PROTEINS

HONEY THYME GARLIC CHICKEN

HONEY THYME GARLIC CHICKEN
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons FRESH chopped thyme
FRESH ground sea salt and black pepper
6 boneless chicken things
2 tablespoons QUALITY honey
Juice of 1 LARGE lemon

  • Melt butter in skillet over medium heat.
  • Add garlic powder. onion powder, thyme, salt and pepper, cooking until fragrant.
  • Add chicken pieces to skillet, turning to coat.
  • Sear one side, 4-5 minutes.
  • Turn to other side, reduce heat to low, cover and cook 10-15 minutes until cooked through.
  • Remove chicken to plate.
  • Skim off fat and return chicken to skillet.
  • Whisk together the lemon juice and honey.
  • Drizzle over chicken and cook 3-5 minutes.
  • Serve over rice.

CHICKEN & CORN STEW 2 ways – WEEKNIGHT & SLOW COOKER

This recipe is SOOOOOO versatile!  It was originally written as a slow cooker recipe that I adapted to NOT ONLY our likes and tastes, but also to a quick week night meal. 

WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • Preheat oven to 350°.
  • Melt 1 tablespoon of butter in a large skillet.
  • Add carrots and shallots, stirring to saute until softened.
  • Whisk together the chicken broth and flour until smooth.
  • Add broth to skillet and stir to combine.
  • Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Bring to simmer and cook 10-15 minutes until sauce thickens.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Bake 10-15 minutes until heated through and croutons are toasted.

SLOW COOKER CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • LIGHTLY spray the slow cooker insert with non-stick spray.
  • Whisk together the chicken broth and flour until smooth and pour into slow cooker.
  • Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Cover and cook on low 6-7 hours or until chicken is cooked through.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Cook another 10-15 minutes until heated through and thickened.

NOTES: Crushed potato chips works to replace the croutons in a pinch!

MAPLE PEPPER WINGS

MAPLE PEPPER WINGS
3-4 pounds chicken wings
1/3 cup all purpose flour
2 teaspoons baking powder
1 teaspoon FRESH ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon FRESH ground sea salt

  • Preheat oven to 425°.
  • Line baking pan with foil and lightly spray with non-stick oil.
  • Toss flour, baking powder, pepper, salt and garlic powder in a large Ziploc bag.
  • Place chicken pieces in the bag, tossing to coat.
  • Shake off excess and place on baking pan in a single layer.
  • Bake 20 minutes.
  • Dip each wing in the sauce and return to pan on its opposite side.
  • Bake another 25 minutes until cooked through.
  • Dip in sauce a second time as you plate them.

GLAZE
2/3 cup PURE maple syrup
2 teaspoons FRESH ground black pepper
2 teaspoons Bragg’s liquid aminos
2 cloves garlic, minced
1 green onion, minced (optional) for garnish

  • Combine all ingredients in a small saucepan.
  • Bring to a boil over a medium heat,
  • Reduce heat and simmer, stirring frequently, 5-7 minutes until thickened.
  • Garnish if desired and serve.

GOCHUJANG CARAMEL CHICKEN

GOCHUJANG CARAMEL CHICKEN

CHICKEN
2 pounds skinless, boneless chicken breasts or tenders
1/2 cup salt
1/2 cup sugar

  • In a large bowl dissolve salt and sugar in 2 quarts of cold water.
  • Submerge chicken in brine, cover and refrigerate 1 hour.

1/2 cup cornstarch

BATTER
1 1/2 cups cornstarch
FRESH ground salt and pepper, to taste

  • Whisk together all ingredients until smooth. Refrigerate until needed.

PREPARATION

1 cup coconut oil

  • Remove chicken from brine and dry thoroughly.
  • Dredge one piece of chicken at a time in the cornstarch, shaking to remove excess and place on a plate.
  • Heat coconut oil in large skillet over medium heat.
  • Dip chicken in batter one piece at a time, allowing excess to drip off, and add to hot oil, frying 5-7 minutes per side until crispy and cooked through.
  • Drain on paper toweling.
  • Dip chicken pieces one at time in the caramel glaze and place on rack to drain.
  • Serve immediately.

GOCHUJANG CARAMEL
1 large green onion, minced (whites only – save greens for garnish)
2 tablespoon Coarsely chopped ginger*
3 cloves garlic, minced
1/2 cup brown sugar
1/2 cup Gochujang
1/2 cup Sugar
Juice from 1 orange
Juice from 1 lemon
1 1/2 tablespoons Sesame oil
1 1/2 tablespoons Bragg’s liquid aminos
1 1/2 tablespoons Rice vinegar
1 tablespoon toasted sesame seeds

  • Whisk the sugars with the orange juice in a medium sauce pan.
  • Bring to a simmer and reduce for 3-5 min or until large bubbles form and the caramel has some
  • color
  • Add the scallions, garlic and ginger to the pot and stir constantly to slow down the cooking of the
  • caramel. This will be very fragrant.
  • Remove the pot from the heat and whisk in the gochujang, sesame oil, soy sauce, rice vinegar and sesame seeds. Keep the sauce warm until ready to use or store in airtight container in refrigerator for
  • up to 2 weeks.

NOTES:

  • Gourmet Garden Squeeze herbs are a great substitution to fresh if you don’t have it on hand.
  • You can use bone in chicken, but you need to adjust the cooking time!  We prefer the boneless because the glaze is so sticky that using a knife and fork is preferable to us!

HONEY BUFFALO CHICKEN WINGS

HONEY BUFFALO CHICKEN WINGS
2 cups buttermilk
3 pounds chicken wings
3/4 cup Frank’s original hot sauce
1/3 cup QUALITY honey
3 tablespoons butter, melted
2 tablespoons tomato paste
1 teaspoon garlic powder
3/4 teaspoon celery flakes
1/2 teaspoon FRESH ground sea salt

  • Place chicken wings in a large Ziploc bag.
  • Pour buttermilk over chicken pieces, turning to coat. Let sit 30 minutes.
  • Drain chicken and discard buttermilk.
  • Place chicken pieces back in the bag.
  • Preheat oven to 425°.
  • Line baking pan with foil and lightly spray with non-stick oil.
  • In a small bowl whisk together the hot sauce, melted butter, tomato paste, garlic powder, celery flakes and sea salt.
  • Add 1/3 of sauce to the bag, tossing to coat chicken.
  • Arrange chicken pieces in a single layer on the baking tray.
  • Bake 40-45 minutes, basting with remaining sauce and turning every 10 minutes or until chicken is cooked through .
  • Serve with Bleu cheese dressing and celery sticks.

Home made “BLEU” CHEESE DRESSING
1/2 cup sour cream
1/2 cup large curd cottage cheese
1 cup mayonnaise
4 ounces Bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
1/2 teaspoon salt
1/2 teaspoon pepper

  • Place all ingredients in food processor and pulse until it’s well mixed.
  • Chill for 24-48 hours before serving.

BACON WRAPPED TENDERLOIN TIPS

These will make a HUGE hit at your next party!  They are the perfect guy food too making them perfect for backyard get togethers or tailgating parties!

BACON WRAPPED TENDERLOIN TIPS
1 pound beef Tenderloin Tips
Precooked Bacon
1/4 cup avocado oil
Thin slices of Gruyere cheese
1 teaspoon Zero to Hero Sweet BBQ rub
2 tablespoons balsamic vinegar glaze, reduced slightly
2 tablespoons minced chives

  • Preheat a cast iron skillet on high.
  • Blot dry the Tenderloin Tips.
  • Trim the pieces so they are about 1 1/2 inches long and 3/4 inches wide.
  • Season the meat with the BBQ rub.
  • Add the oil to the cast iron skillet and heat briefly.
  • Add the seasoned tips the skillet and cook for 1 minute while stirring JUST long enough the sear the sides but keep the center raw.
  • Quickly remove the meat from the skillet and cool in fridge.
  • Lay a piece of cheese on each beef tip.
  • Wrap seared tips with bacon and hold them together with a tooth pick.
  • Stand the wrapped tips up on a sheet pan so that the bacon is on its side leaving some space in between.
  • Cover pan with plastic film and refrigerate until ready to bake.
  • Preheat oven to 450°.
  • Bake 5-8 minutes or until cheese is melted.
  • Remove from oven and transfer to serving plate.
  • Drizzle with balsamic vinegar glaze and sprinkle with minced chives before serving.

PORK LOIN in HERBED WINE SAUCE

This sauce is GREAT on pork as well as chicken. In fact, it’s so flavorful that it’s GREAT on pasta as just a vegetarian dish.

PORK LOIN CHOPS in HERBED WINE SAUCE
4 boneless pork loin chops
FRESH ground sea salt and black pepper
1 tablespoon garlic oil (olive oil or avocado oil work great too)
1 + 1 tablespoon butter
1 shallot, sliced thin
3 cloves garlic, minced
1 small red mini pepper, diced
1 small yellow mini pepper, diced
1 tablespoon Garden Gourmet Italian Herbs
1/4 cup pink Moscato or white wine
2 tablespoons QUALITY honey
3/4 cup LITEHOUSE Spiced Fig vinaigrette **(SEE NOTE)

  • Pound pork loin chops to 1/2 inch or less.
  • Generously season chops with FRESH ground sea salt and black pepper.
  • Preheat oven to 350°.
  • Add 1 tablespoon of butter to cast iron pan.
  • Add cast iron pan to oven.
  • Melt 1 tablespoon butter and oil in another skillet over medium heat.
  • Add pork chops and sear 3 minutes on each side. After second side, add chops to pan in oven.
  • Add the shallots to the stove top pan, stirring a moment or two until translucent.
  • Add garlic, peppers and Italian herbs to pan, stirring to combine and cooking a couple minutes until peppers soften.
  • Add Moscato, sauteing until almost evaporated.
  • Add Spiced Fig vinaigrette and honey, sauteing 3-4 minutes until sauce is blended and thickens.
  • Remove pork loin chops from the oven and plate.
  • Serve over pork loin and pasta or mashed potatoes.

NOTE:  ANY flavor could be substituted here and work well.  It really is up to you and your flavor palette.  If I’m out of vinaigrette I have used plain chicken broth and it still tastes GREAT.

GRANNY’S CHICKEN

This is a classic, old fashioned chicken recipe full of flavor and comfort vegetables and makes for a one pan dish.

GRANNY’S CHICKEN serves 4
2 tablespoons avocado oil
2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and black pepper
1 shallot, diced
2-3 cloves garlic, minced
14 ounce can small navy beans (or black beans), drained WELL
2 large russet potatoes, peeled and chopped into bite sized pieces
2 cans ROTEL original tomatoes with chiles
2 tablespoons tomato paste
1 tablespoon FRESH thyme, minced
1/4 teaspoon red pepper flakes
grated cheese, for garnish
minced green onions, for garnish

  • In a large saute pan, heat oil over medium heat.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes on each side.
  • Add onions and garlic, stirring and cooking 2-3 minutes until softened.
  • Add tomato paste, thyme, red pepper flakes, beans, potatoes and tomatoes, stirring to mix well.
  • Bring to a quick boil and reduce to a simmer for 20 minutes or so until potatoes are fork tender and chicken is cooked through.

TROPICAL SLOW COOKER CHICKEN

This recipe is perfect for your busy holidays. You literally dump the ingredients in and magically have a dinner 5 hours later. The tropical flavor is perfect over rice, just add a salad.

TROPICAL SLOW COOKER CHICKEN
2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
1/2 cup packed brown sugar
1/2 cup Bragg’s Liquid Aminos
3/4 cup apricot pineapple jam OR orange marmalade
Juice from 2 limes
3 cloves garlic, minced
FRESH ground Sea Salt and Black Pepper
20 ounce can crushed pineapple, DRAINED & RESERVED
15 ounce can Mandarin oranges, DRAINED & RESERVED
Prepared white rice

  • Coat 6 quart slow cooker insert with non-stick cooking spray.
  • Add chicken breasts to insert.
  • In a medium bowl whisk together the cornstarch, brown sugar, liquid aminos, jam, lime juice, garlic, salt and pepper. Pour over chicken.
  • Add pineapple and Mandarin oranges to top of chicken.
  • Cover and cook 4-5 hours on low, stirring occasionally to coat chicken and blend flavors.
  • Remove chicken and shred with 2 forks.
  • Add chicken back into sauce.
  • Serve over rice with FRESH orange slices.

NOTES:

  • Also works well over mashed potatoes.
  • Use the reserved juices for a cocktail 😀

CIDER BRINED BAKED HAM

When I was a kid, Honey Baked Spiral Hams were all the rage and are still quite popular. BUT, in my opinion they have lost a little something over the years. I don’t know if they have changed the recipe or downgraded the ingredients to make them more profitable, but I find them a bit dry and flavorless anymore. So I make my own these days. I start with a whole ham that has the fat cap still attached to keep all the juices in. Scoring the fat cap and roasting the ham with the brown sugar pepper rub results in a sticky, crispy sweet and peppery crusted juicy ham.

CIDER BRINED BAKED HAM
1 cinnamon stick, broken into pieces
10 whole cloves
2 star anise stars
9 cups apple cider, divided 4 cups + 1 cup + 4 cups
8 cups ice cubes
7-10 pound shank end , bone-in cured ham (I used an 8 1/2 pound)
1 large oven baking bag
¼ cup molasses
2 tablespoons Dijon mustard (optional)*

  • In a large sauce pan toast cinnamon, cloves and star anise about 3 minutes until fragrant.
  • Add 4 cups of apple cider and bring to a boil.
  • Pour into a large stockpot (that the ham will fit into), add 1 cup apple cider and 4 cups of ice and stir until melted.
  • Trim ham to ¼ inch thickness of fat and score with a cross hatch pattern. CAUTION: Cut down into fat, but NOT into the meat!
  • Add ham to the stock pot apple cider mixture, cover and refrigerate for 12-24 hours. The liquid should just about cover the ham.

 

  • Remove ham from marinade and add to baking bag already placed in roasting pan.
  • Add 1 cup of marinade to baking bag, tie securely and cut 4 slits in top of bag.
  • Let stand at room temperature for 1 ½ hours.

Preheat oven to 300°.
Bake 1 ½-2 ½ hours until ham registers 100°.

  • While ham is roasting, add remaining 4 cups of apple cider, molasses and mustard or horseradish to a medium saucepan, whisking until well blended.
  • On a medium low heat, stir often, cooking for about 2 hours until mixture is very thick and reduced to about ¹⁄³ cup. WATCH towards the end of the 2 hours, it will burn easily!

1 cup PACKED dark brown sugar
1 teaspoon FRESH ground pepper

  • Combine sugar and pepper in small bowl.
  • Remove roasting pan from oven and let ham rest 5 minutes.
  • Increase oven temperature to 400°.
  • Open oven bag and fold back to expose the ham.
  • Brush with the reduced cider mixture and carefully press the sugar and pepper mixture into the fat cap.
  • Return to oven without resealing the bag and bake 20 minutes until browned and caramelized.
  • Transfer to cutting board and tent with foil. Let rest 15 minutes.
  • Carve and serve.

NOTE: I’m deathly allergic to mustard so I substitute creamy horseradish.

WHITE CHICKEN RAGU

WHITE CHICKEN RAGU serves 4
1 tablespoons avocado oil
4 slices pancetta, finely chopped (plain old bacon works too)
2 cloves garlic, minced
1 pound boneless, skinless chicken thighs
WONDRA flour for dredging
FRESH ground sea salt and black pepper
1 1/2 cups Sofrito (recipe below)
3 tablespoons dry white wine
1 cup chicken stock
2 green onions, minced
2 sprigs FRESH thyme
1/4 cup heavy cream
1 small can Le Seur peas, drained well
6 ounces fettuccine
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 teaspoon lemon zest
chopped Flat Leaf Parsley for garnish

  • Heat oil in large saute pan over medium heat.
  • Add pancetta, stirring often until fat is rendered, about 5 minutes.
  • Using a slotted spoon, transfer pancetta to paper toweling to drain.
  • Add garlic and increase heat to medium high.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper. Dredge in WONDRA flour and add to pan.
  • Sear chicken until golden on both sides.
  • Transfer chicken to plate and keep warm.
  • Drain all but 1 tablespoon of oil and garlic.
  • Add sofrito and wine, bring to a simmer and cook until reduced by half, about 3 minutes.
  • Add green onions and thyme. Reduce heat to medium low and simmer 5-10 minutes.
  • Return chicken to pan, turning to coat well.
  • Simmer 3-5 minutes.
  • Remove chicken from sauce to plate and keep warm. Let both stand 10 minutes.
  • Prepare fettuccine per package directions, reserving 1/2 cup of cooking water.
  • Skim fat from sauce.
  • Stir in cream and heat through, 5-10 minutes, until sauce thickens and reduces slightly.
  • Stir reserved bacon into sauce.
  • Shred chicken and add to sauce.
  • Fold peas into sauce.
  • Season to taste.
  • Add butter, Parmesan, lemon zest and pasta to sauce. Add as much pasta water as necessary to make sauce creamy.
  • Garnish with parsley.

SOFRITO – The Italian version of mire poix
1 large stalk celery, chopped small
1 small yellow onion, chopped small
1 small carrot, chopped small
1/2 cup flat leaf parsley, chopped small
1/8 cup avocado oil

  • Heat oil in skillet over medium heat.
  • Add everything and cook, stirring regularly, until vegetables are soft and onions are translucent.

BRAISED BALSAMIC CHICKEN for 2

This recipe was originally written to serve 6 over at ALLRECIPES.com. It uses dried herbs and a can of diced tomatoes. Unfortunately, diced canned tomatoes don’t come in small enough sizes for 2 so I adapted the recipe to make my own using cherry tomatoes AND use FRESH(er) herbs.  I also don’t particularly care for olive oil so I substitute avocado oil and instead of onion I substitute shallot for a little extra flavor.

BRAISED BALSAMIC CHICKEN
2 boneless, skinless chicken breasts
FRESH ground black pepper
garlic salt, to taste
1 tablespoon avocado oil
1 large shallot, sliced
1 ¼ cup quartered cherry tomatoes
¼ cup QUALITY balsamic vinegar
2 tablespoons Gourmet Garden “squeeze” Italian herbs
1 tablespoon Gourmet Garden “squeeze” Basil

  • In a small bowl whisk together the balsamic vinegar, basil and Italian herbs.
  • Fold in tomatoes, cover and refrigerate until dinner.

  • Generously season chicken breasts with FRESH ground pepper and garlic salt.
  • Heat oil in skillet over medium heat.
  • Add shallot, cooking until browned. Transfer to a bowl.
  • Add chicken to skillet and sear each side, about 3 minutes per side.
  • Top chicken with shallots and tomato mixture.
  • Bring to a QUICK boil, reduce heat and simmer, covered, 5 minutes or until chicken is cooked through. Turn chicken to coat well in glaze.
  • Serve over pasta or mashed potatoes.
  • Garnish with FRESH herbs.