Category: PROTEINS

SWEET & SOUR CARAMELIZED CHICKEN

I originally posted this recipe years and years ago (2009 or 2010) on my original blog, but seriously, it needed an update picture so I made it specifically for that reason now.  😀 as well as updating the technique a bit.  I’m still NOT thrilled with the picture, but it IS better than the old one 😀

This really is an easy and quick meal to make, but it looks & tastes like you worked all afternoon so it’s perfect for company.  I should have taken a picture of the baking dish full of chicken, caramelized onions and gravy – much more impressive looking.  Oh well, next time.

SWEET & SOUR CARAMELIZED CHICKEN
4 boneless chicken breasts
1 LARGE sweet Walla Walla or Vidalia onion, halved and sliced thin
2-3 LARGE cloves garlic, minced
2 tablespoons sugar
1 cup chicken broth
4 tablespoons WONDRA flour
Juice of 1 lemon (2 tablespoons)
2 tablespoons rice wine balsamic vinegar
FRESH ground sea salt and black pepper
avocado oil
1 LARGE egg
1 teaspoon cornstarch

  • Between 2 sheets of wax paper flatten chicken breasts if they are too thick. If they are too thick they will take longer to cook.
  • Whisk together the egg and cornstarch. Soak chicken breasts in mixture for an hour before cooking. This mixture seals in the moistness and keeps the chicken juicy throughout.

 

  • Preheat oven to 400°.
  • In a oven proof skillet (or transferring to a baking dish) coat the bottom of the pan with avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • When the oil is hot, brown both sides of the chicken breasts including all the sides.
  • When breasts are browned, put the pan in the oven for 5 minutes.
  • Add onions to skillet over medium high heat to caramelize. You want to gather all the little browned bits on the bottom of the pan also.

 

  • Reduce the heat to 300°.
  • Whisk together the hot water, bullion, flour, lemon juice, vinegar, salt and pepper.
  • Pour liquid mixture over the chicken and cover tightly with foil.
  • Return it to the oven for additional 10 minutes until chicken is cooked through. Sauce will be thick.

NOTE: I have used breast tenders in a pinch and they work well, but they cook faster so keep a close eye on them.

SHEET PAN PORK with BROCCOLI & BEANS

SHEET PAN PORK with BROCCOLI & BEANS

1 1/4-1 1/2 pound pork tenderloin
1/4 cup avocado oil
3-4 cloves garlic, 3 minced and 1 large peeled
1 teaspoon sweet paprika
1/2 teaspoon dried oregano
8 pickled red peppers plus 1 tablespoon of the brine
4 cups broccoli florets
2 tablespoons FRESH chopped Parsley
Juice of 1 lemon plus the zest
1 or 2  – 15 ounce can(s) small navy beans or cannelini, drained and rinsed

  • Preheat oven broiler.
  • Generously season pork roast and place pork on a rimmed baking sheet.
  • In a small bowl mix 1 tablespoon of the avocado oil, the minced garlic, paprika, oregano and 1 tablespoon of the pepper brine. Rub all over pork roast and let stand 5 minutes.
  • Broil 8 minutes until lightly browned, 7-8 minutes.

  • While pork is broiling toss the broccoli florets with the peppers, navy beans and remaining garlic, 2 more tablespoons avocado oil salt and pepper to taste in a large bowl.
  • Flip pork tenderloin and arrange broccoli mixture around pork and return to the oven.
  • Return pan to oven and broil until pork reaches 145° and broccoli is slightly charred, 8-10 minutes more.
  • Whisk together the remaining pepper brine, avocado oil, parsley, lemon juice and zest. Season to taste.
  • Slice the pork and serve with broccoli drizzled with the herb sauce.

CANTONESE CHICKEN STIR FRY

There are so many different provinces in China and different versions of this same chicken dish. This combination of veggies and flavors is one of our favorites.

CANTONESE CHICKEN serves 4
1 1/4 pound chicken tenders cut into 1-1 1/2 inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons peanut oil
1 LARGE bunch green onions, sliced in large diagonal
2 large carrots, sliced thinly on the diagonal
8 thin slices, peeled garlic
1-2 cups sliced mushrooms (see note)
1/2 pound Bok Choy, sliced 1 1/2 inches long diagonally
1 1/4 cup chicken broth
2 teaspoons BRAGG’s liquid aminos
2 teaspoons toasted sesame oil
Prepared rice

  • Toss chicken with oyster sauce and BRAGG’s liquid aminos.
  • Whisk together cornstarch and water.
  • Heat wok and peanut oil until hot.
  • Add carrots, stir frying 2 minutes.
  • Add green onions, ginger and garlic, stir frying 20-30 seconds.
  • Add chicken mixture and stir fry 2-3 minutes until chicken is cooked through.
  • Add mushrooms and bak choy.
  • Add chicken broth and sesame oil.
  • Bring to a boil over high heat.
  • Add cornstarch mixture and return to boil, stirring constantly for 2-3 minutes until chicken is completely cooked through, sauce thickens and is glossy.
  • Serve over rice.

NOTE: I like beech mushrooms as you can leave them whole and they have a wonderful nutty flavor.

BALSAMIC BROWN SUGAR BRISKET

BALSAMIC BROWN SUGAR BRISKET

4-5 pound beef brisket
3 tablespoons avocado oil
3 red onions, halved and thinly sliced (4-6 cups)
1 whole bulb garlic, cleaned and minced
2 bay leaves
1 1/2 cups beef broth
1/3 cup QUALITY balsamic vinegar
1 tablespoon champagne vinegar
1/2 cup packed brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Preheat oven to 325°.
  • Generously season brisket with FRESH ground sea salt and black pepper.
  • Heat 2 tablespoons of the oil in a dutch oven.
  • Add brisket and sear each side until browned, about 4 minutes per side.
  • Remove brisket and set aside.
  • Add remaining oil to pan.
  • Add onions, garlic and bay leaves. Cook stirring often, 5-10 minutes, until fragrant and onions have softened.
  • In a bowl whisk together the beef broth, vinegars, brown sugar, onion powder and garlic powder.
  • Transfer the onion mixture to a roasting pan.
  • Top with brisket.
  • Pour broth mixture over brisket.
  • Cover and cook 2 hours.
  • Flip meat over, recover tightly and cook another 2-2 1/2 hours until fork tender.
  • Transfer meat to cutting board and loosely cover with foil, resting 10 minutes.
  • Slice meat against the grain and put on platter.
  • Using a slotted spoon arrange the onions around the brisket, discarding the bay leaves.
  • Skim fat from pan juices and discard. Pour juices over the onions and brisket.

CHIPOTLE ORANGE CHICKEN

CHIPOTLE ORANGE CHICKEN serves 4-6

1 chicken cut into pieces or 6-8 pieces of your favorite cut
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground cumin
2 teaspoons Chipotle pepper
1 tablespoon FRESH chopped cilantro
2 oranges
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • In a large bowl toss chicken pieces with salt, pepper and cumin. Reserve remaining seasonings.
  • In a small bowl whisk together the grated zest and the juice from the oranges with the tomato paste, vinegar, sugar, chipotle pepper and the reserved seasonings from your dredge.
  • Pour tomato mixture over chicken and toss to coat.
  • Arrange chicken pieces in a single layer on the baking dish.
  • Bake 45-50 minutes or until chicken is cooked through and no longer pink.
  • Brush with remaining sauce every 15 minutes.
  • Transfer to platter and sprinkle with chopped cilantro.

TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

HERB BUTTER & LONDON BROIL

LONDON BROIL began as a preparation process of marinating and then searing or broiling the meat at a HIGH temperature, NOT a cut of meat.  The process became so popular that eventually grocery stores began selling top round under the name “LONDON BROIL”.  Top-round steak, is sometimes sold as “London broil” or “Flank steak” is the traditional cut of beef used for London broil because it takes so  well to marinades.

HERB BUTTER & LONDON BROIL

1 (2 pound) London broil top-round steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
Juice of 1 lemon
3 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, minced

  • In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
  • Generously season entire London Broil with salt and pepper.
  • Rub oil mixture all over meat. Place on baking sheet.
  • Let sit at room temperature for an hour. (it can also be refrigerated over night)
  • Preheat broiler.
  • Brush off garlic then place steak on a sheet pan.
  • Place pan on middle rack in the center of the oven and broil 10 to 15 minutes (depending on desired doneness), until top is charred.
  • Flip and broil 10 to 15 minutes more (depending on desired doneness), until internal temperature reaches 125° for medium rare.
  • Let rest 10 minutes before carving.  It is VERY important that you carve AGAINST the grain!
  • Serve with herb butter.

NOTES:  Any leftovers dice up very nicely into pieces for chili.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon FRESH chopped parsley
2 teaspoons FRESH chopped chives
Zest of 1/2 lemon
1/2 teaspoon sea salt
1/4 teaspoon FRESH ground black pepper
Pinch crushed red pepper flakes

  • In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth.
  • Refrigerate until ready to use.

BAKED APRICOT PINEAPPLE GINGER SALMON

BAKED APRICOT GINGER SALMON serves 4

4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

  • Preheat oven to 350°.
  • Heat oil in skillet over medium high heat.
  • Generously season fillets with FRESH ground salt and pepper.
  • Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
  • Flip fillets over and cook 3-4 minutes more to get a crisp skin.
  • Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
  • Remove from oven, foil tent and let stand 2 minutes.
  • Serve with rice pilaf and a fresh veggie.

APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained

  • Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
  • Add pineapple.
  • Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE
1 pound boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
6 ounces creamy YOPLAIT strawberry yogurt
2 tablespoons QUALITY honey
Juice of 1 lemon
2 tablespoons apple cider vinegar
4 cups torn spinach and butter lettuce leaves
2 cups sliced strawberries
1/2 cut carrot sticks
1 cup thinly sliced red onions
1/2 cup chopped candied walnuts

  • Whisk together the yogurt, honey, vinegar, lemon juice, salt and pepper, to taste.
  • Chill under ready to eat.
  • Toss together the spinach, lettuce, red onions, walnuts and carrots.
  • Cover and refrigerate until ready to serve.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Lightly dredge chicken pieces in Wondra flour.
  • Heat avocado oil in skillet over medium high heat.
  • Add chicken and sear 3-4 minutes per side.
  • Remove chicken to cutting board and either slice thin or shred with 2 forks. Allow chicken to cool 5-10 minutes.
  • Add chicken to lettuce bowl.
  • Drizzle with vinaigrette and toss well.
  • Add strawberries and GENTLY toss again.
  • Serve and Enjoy!

SWEET & SOUR CABBAGE ROLLS

SWEET & SOUR CABBAGE ROLLS
8 WHOLE cabbage leaves
1 tablespoon avocado oil
1 large Vidalia onion, diced
1 cup carrot sticks
1/2 cup sliced red pepper
1/3 pound ground sirloin
1/3 pound ground pork
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons PURE maple syrup
1 tablespoon Worcestershire sauce
1 3/4 cups tomato sauce
1 cup shredded Mozzarella cheese

  • Preheat oven to 350°.
  • Stack leaves in a large dutch oven and cover with boiling water.
  • Cover and bring to a boil for 4-6 minutes until cabbage is JUST tender enough to be pliable.
  • DRAIN and cool leaves on towel.
  • In a large skillet heat oil.
  • Brown beef and pork JUST until crumbly.
  • Add onion and saute’ 5 minutes.
  • Add carrots and peppers, sauteing a couple minutes more.
  • Add tomato paste and stir to coat.
  • Add Worcestershire sauce, vinegar and syrup, stirring to mix well and stirring often.
  • Bring to a simmer.
  • Remove from heat.
  • Spoon 1/4-1/3 cup of mixture into each cabbage leaf rolling and tucking in the edges.
  • Arrange rolls in baking dish seam side down.
  • Top with tomato sauce, cover and bake 20 minutes.
  • Add mozzarella and return to oven uncovered until cheese melts and rolls are heated through.
  • Let stand 5 minutes before serving.

BEEF & CABBAGE STIR FRY

All this started because one of my favorite munchkins brought me a cabbage from her class. 😀 It was this straggly looking thing, but then it grew and grew and grew into a HUGE head that I was able to make 3 meals from 😀

BEEF & CABBAGE STIR FRY

1 Pound ground beef
1/2 sweet red bell pepper, chopped
3 cups Shredded Cabbage
1 1/2 cups shredded carrots
1 tablespoon avocado oil
1 medium Vidalia onion, diced
2 garlic cloves, minced
1/4 cup Bragg’s liquid aminos
2 teaspoona Siracha (more or less depending on your preference)
2 teaspoon Ginger, minced
2 tablespoons QUALITY Honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Sesame Oil
FRESH ground salt & pepper to taste

  • In a large frying pan heat the olive oil over medium high heat.
  • Saute the onions with the ground beef. Drain WELL.
  • Add in garlic, carrots & red peppers.
  • Whisk together the liquid aminos, Siracha, honey, vinegar, ginger, salt and pepper. Set aside.
  • When the beef is browned and the peppers and onions are soft, add in the cabbage
  • Once cabbage has slightly wilted, add in the soy mixture, mix well and allow to cook about 5 minutes, remove from heat.
  • Add in the sesame oil and toss well.
  • Serve over rice, mashed potatoes or by itself!
  • ENJOY!

BRAISED TOMATILLO PORK

BRAISED TOMATILLO PORK serves 6-8

3-4 pound bone-in pork shoulder roast
1 tablespoon FRESHLY toasted coriander seeds
1 tablespoons FRESHLY toasted cumin seeds
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
10-15 tomatillos, husks removed and chopped
1 medium Vidalia onion, chopped
2-3 cloves garlic, minced
1 orange, peeled and cut into small segments
1 cup white wine
6 cups chicken broth

  • Crush coriander and cumin seeds in a mortar and pestle until aromatic. Set aside.
  • Generously season pork roast with FRESH ground salt and pepper.
  • Preheat oven to 350°.
  • Heat oil in an ovenproof dutch oven over medium high heat.
  • Brown pork roast on all sides. Remove roast and set aside.
  • Add tomatillo and onion pieces to pan, sautéing until tender and tomatillos are slightly charred.
  • Add garlic and crushed coriander and cumin seeds. Cook 1 more minute until fragrant.
  • Add wine, stirring to combine. Scrape bits from bottom of the pan.
  • Stir in chicken broth and return roast to pan.
  • Bring to a boil.
  • Remove from heat, cover and bake 3-3 1/2 hours until pork is tender.
  • Shred pork into sauce.
  • Serve over creamy masked potatoes, polenta or with tortillas, avocado salsa and sour cream.