Category: PROTEINS

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.

MANDARIN CHICKEN BROCCOLI SALAD

MANDARIN BROCCOLI SALAD serves 4

1/2 – 2/3 cup mayonnaise
scant 1/4 cup sugar
3 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
4 cups FRESH broccoli florets
2 cups chopped rotisserie chicken
1/2 red onion, halved and sliced
2 granny smith apples, peeled, cored and sliced into quarters
1/2 cup golden raisins
1/2 cup candied walnuts
1 can mandarin oranges, drained WELL

  • Whisk mayonnaise, sugar and vinegar together well.
  • Season with salt and pepper
  • In a large bowl toss together the broccoli, onion pieces, raisins and walnuts.
  • Drizzle with mayo mixture and toss again.
  • Fold in orange segments.
  • Chill for several hours before serving. Overnight is better when time permits.

CHICKEN & SAUSAGE GUMBO sans OKRA

I am NOT a fan of Okra. In fact, I absolutely HATE, HATE, HATE OKRA!!!!!!! So, this version of gumbo has NO okra in it!! The thickening is done with a toasted flour roux instead.  Gumbo is usually served with dirty rice in many places, but hubby really likes it over a creamy mashed potato.

This is a labor intensive recipe with chopping so many times I prep the day before. While I’m chopping, I toast the flour so it has plenty of time to cool. If storing overnight, be sure to store the flour in an airtight container.

I also use a ladle as well as a slotted spoon to serve so everyone can have as much or as little gravy as they like. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA

1 cup all purpose flour
1 tablespoon avocado oil
1 onion, finely chopped
1 each red, orange and yellow mini pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 tablespoon FRESHLY minced thyme
3-4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 bay leaves
4 cups chicken broth
4 slices bacon, cut into thin strips
2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite sized pieces
1/2 pound Andouille sausage, halved and sliced 1/4 inch thick
1 bunch green onions, sliced thin
1 tablespoon melted butter
1 tablespoon vinegar
Prepared rice or mashed potatoes
Frank’s original hot sauce

  • Heat oven to 425°.
  • Place flour in an oven safe skillet and bake, stirring frequently, 40-55 minutes until the color of cinnamon and has a nutty fragrance.
  • Transfer flour to a bowl and allow to cool.
  • Heat oil in dutch oven over medium heat until it shimmers.
  • Add bacon and cook until bacon is rendered and beginning to crisp up.
  • Add onions, bell peppers and celery, cooking 5-7 minutes, stirring frequently until softened.
  • Stir in thyme, garlic, paprika, bay leaves, cayenne pepper, salt and pepper, stirring until fragrant.
  • Stir in 2 cups of broth.
  • Reduce heat to low, cover and simmer 30 minutes.
  • Whisk together the melted butter with the remaining broth.
  • Slowly and gradually whisk the flour into the broth mixture until a smooth batter like paste is formed.
  • Increase heat to medium high.
  • SLOWLY whisk the paste into gumbo making sure each addition is COMPLETELY incorporated before adding more.
  • Stir in chicken pieces.
  • Simmer uncovered 25 minutes.
  • Discard bay leaves if using.
  • Stir sausage pieces and green onions into gumbo and slowly simmer 5 minutes to heat through.
  • Remove pot from heat and stir in vinegar.
  • Adjust seasonings.
  • Serve over rice with hot sauce.

NOTES:

  • When toasting the flour, obtaining the “cinnamon” color is key to the flavor.
  • I like to use cheesecloth seasoning bags for the bay leaves to make them easier to fish out at the end.  Bay leaves can also be eliminated with a thyme and oregano combination.  For each bay leaf substitute 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.
  • Most recipes call for green pepper, but green pepper and I are NOT on speaking terms so I substitute mini peppers, one in each color, orange, red and yellow.

CREAMY CHILI CHICKEN

CREAMY CHILI CHICKEN ala SLOW COOKER or STOVE TOP

Avocado oil
2 pounds boneless, skinless chicken thighs
1/2 cup all purpose flour for dredging
FRESH ground sea salt and black pepper, to taste
1 large shallot, diced
2-3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup chili sauce
1/4 cup heavy cream
1 tablespoon cornstarch

STOVE TOP

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Dredge in flour and generously season chicken pieces.
  • Add chicken pieces to pan searing 4-5 minutes until crisp.  Flip and sear second side.
  • Transfer chicken pieces to platter and keep warm.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, chili sauce and bring to a simmer.
  • Whisk together the heavy cream and cornstarch.
  • Cook 5 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

SLOW COOKER

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Generously season chicken pieces.
  • Add chicken pieces searing 4-5 minutes until crisp.
  • Transfer chicken pieces to slow cooker.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, half of chili sauce and bring to a simmer.
  • Pour around chicken in slow cooker.
  • Cook on low 4-6 hours.
  • Transfer chicken to platter and tent to keep warm.
  • Turn slow cooker to high.
  • Whisk together the remaining chili sauce, heavy cream and cornstarch.
  • Add to slow cooker and cook 15-30 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

RICOTTA MEATBALLS & GRAVY

A really flavorful and nice addition to this recipe is a batch of shallots or onions caramelized with mushrooms added to the gravy after the meatballs bake! YUMMY!

RICOTTA MEATBALLS

4 slices white bread, torn into small pieces
1/3 cup whole milk
2 pounds ground chuck
8 ounces deli ham, finely chopped
1 cup whole milk ricotta cheese
3 ounces FINELY grated pecorino Romano cheese
1/2 cup finely chopped yellow onion, squeezed dry of moisture
2 teaspoons – 1 tablespoon FRESH ground sea salt
2 teaspoons dried oregano
1 teaspoon chopped fennel seeds
1/2 teaspoon FRESH ground black pepper
4 LARGE eggs
2 tablespoons avocado oil
1 batch beef gravy (recipe below)

  • Preheat oven to 450°.
  • Place bread pieces in bowl and pour in milk. Using your hands press bread into milk and let stand 5 minutes.

 

  • In a large bowl arrange meat with a well in the center.
  • Add the ham pieces, onions, ricotta cheese, romano cheese, ham pieces, eggs, fennel, bread pieces, salt, oregano and pepper to the well.
  • Gently and gradually incorporate all together without overtaxing.

 

  • Spray baking dish with non-stick spray or brush with avocado oil.
  • Pour gravy into baking dish.
  • Form meat into 1 inch meatballs and arrange in the gravy 1 inch apart, turning to coat.
  • Bake 30 minutes until meatballs are golden brown and are cooked through.

BEEF GRAVY

1⁄4 cup butter
1⁄4 cup flour
1 tablespoon Better Than Beef Bouillon
2 cups beef broth
FRESH ground salt and black pepper, to taste
1 teaspoon Kitchen Bouquet (optional)

  • Melt butter in a saucepan over medium heat.
  • Add flour and whisk together, making sure to get all visible lumps.
  • Add salt and pepper to taste.
  • Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
  • Whisk bouillon and beef broth together.
  • Reduce heat to low and SLOWLY add broth mixture, stirring constantly. It may spit & bubble so be careful.
  • Add optional Kitchen Bouquet.
  • Turn heat back up to medium.
  • Continue stirring until gravy boils and thickens.
  • Makes about 2 cups.

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

TENDERLOIN
1 pound pork tenderloin
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 cups sliced peaches
2 tablespoons QUALITY bourbon
1 tablespoon apple cider vinegar
1 tablespoon QUALITY honey
1 tablespoon unsalted butter
1 tablespoon Dijon mustard

  • Heat oil over medium high heat.
  • Generously season the pork tenderloin.
  • Add pork to skillet and sear on all sides until completely browned and cooked to 140°, about 5-6 minutes per side.
  • Transfer to a plate and keep warm.
  • Add peaches to pan, stirring 2-3 minutes to cook through.
  • Whisk together the bourbon, vinegar, dijon and honey. Add to peaches, stirring 5minutes until slightly thickened. Remove from heat and stir in butter.
  • Plate pork and top with peach sauce.
  • Add a generous side of slaw and enjoy!

PARSLEY BROCCOLI SLAW
3 cups broccoli sticks bag mix
1/4 cup chopped flat leaf parsley
2 tablespoons chopped FRESH thyme
1/3 cup toasted almond slices
1 tablespoon avocado oil
2 tablespoons apple cider vinegar
1 tablespoon Quality honey

  • Toss together the cabbage, parsley, thyme and almonds.
  • Whisk together the oil, vinegar and honey.
  • Drizzle dressing over slaw mixture and toss well.

CHURCH SUPPER RING

I wish I had taken a picture of the “WHOLE” ring, but never even thought about it for some reason. It does make an impressive looking presentation for a church potluck or even impromptu company. The best part is that any leftover filling makes a GREAT cold chicken salad!  Fill a pita and eat on the run 😀
CHURCH SUPPER RING serves 8-12

2 – 8 ounce tubes Pillsbury crescent rolls
3 cups shredded rotisserie chicken
1 1/2 cups shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Heinz Chili sauce
1/2 cup chopped mini peppers
1 small bunch green onions, chopped
6 strips bacon, chopped, cooked and crumbled crisp
1 package Good Season’s Italian Salad dressing

  • Preheat oven to 375°.
  • Spray 14 inch pizza pan with non-stick cooking spray.
  • Unroll crescent dough into 16 triangles.
    place the wide end of the triangle 3 inches from the edge of the pan with the point overhanging the edge of the pan. Repeat overlapping the corners and lightly pressing to secure edges until all pieces are used.
  • In a mixing bowl whisk together the mayonnaise, chili sauce and Italian seasoning mix until well blended.
  • Fold in chicken, cheese, onions, bacon pieces and peppers until mixed well.
  • Spoon chicken mixtures over the wide edges of the dough.
  • Fold tip up over chicken mixture and tuck under the edge pressing lightly to secure the dough.
  • Bake 20-25 minutes until golden brown.
  • Cut into slices.

HAM STEAK with RED EYE GRAVY

HAM STEAK with RED EYE GRAVY

1 1/4 pound bone-in ham steak
2 slices bacon, chopped small
2 tablespoons finely chopped onions
1 teaspoon Wondra flour
1 1/2 cups chicken broth
1 tablespoon maple syrup
3 tablespoons unsalted butter, cut into pieces and chilled VERY cold
2 teaspoons instant espresso powder

  • Cook bacon in a large skillet over medium high heat until well rendered and crispy.
  • Pat ham steaks dry and season well.
  • Add to hot grease and brown well, about 4 minutes.
  • Flip and sear the second side about 2 minutes.
  • Remove ham pieces to a platter and tent with foil while you prepare the gravy.
  • Add onion to skillet and sauce a minute or so.
  • Add flour and whisk to combine 15-30 seconds.
  • Whisk in broth and maple syrup. Bring to a simmer and cook until reduced and slightly thickened, 5-6 minutes.
  • Remove from heat and whisk in espresso powder and COLD butter.
  • Season to taste.
  • Pour off any residual ham juices on serving platter.
  • Top with gravy and serve immediately.

NOTE:  The main use of the bacon is to create the grease to cook the ham and gravy in so chopping extra small I find works really well in order to not need to find another use for the bacon pieces. I just leave them in the gravy 😀

OVEN BBQ CHICKEN

OVEN BBQ CHICKEN

2 pounds chicken thighs and legs
FRESH ground sea salt and black pepper

SAUCE
1/2 cup ketchup
1/2 cup pineapple juice
1/4 cup apple cider vinegar
4 tablespoons butter, melted
Juice of 1 LARGE lemon
2 tablespoons molasses
1/3 cup packed brown sugar
2 cloves garlic, finely minced
2 teaspoons chili powder
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Line a large baking sheet with foil for easier clean up.
  • In a large mixing bowl combine ketchup, pineapple juice, vinegar, butter, lemon juice, molasses, brown sugar, garlic, chili powder, paprika, red pepper, salt and pepper.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Dip each piece in sauce and place on baking sheet skin side up.
  • Bake 45-50 minutes or until temperature reads 170°, basting with reserve sauce every 15 minutes and at the end when you remove it from oven.  Tent with foil and allow chicken to rest 10 minutes before serving.
  • Serve with remaining sauce.

SLOW COOKED COUNTRY CHICKEN & GRAVY

SLOW COOKED COUNTRY CHICKEN & GRAVY

Slow cooked Country Chicken and Gravy is TRULY what easy comfort food is all about!! It is  absolutely ahhh-mazing!

2 pounds boneless, skinless chicken breasts
1 packet DRY chicken gravy mix
1 packet DRY Good Seasons Italian Dressing Mix**(see notes)
1 – 10 oz. can cream of chicken soup**(see notes)
1 3/4 cups water or chicken broth**(see notes)
FRESH ground black pepper

  • Empty the gravy packets, cream of chicken soup, water and pepper in a slow cooker.
  • Whisk until the gravy is smooth.
  • Add chicken breasts in a single layer if possible.
  • Cook on low for 3-4 hours.
  • Serve over rice, pasta or mashed potatoes

NOTES:

  • You can interchange this packet for just about ANYTHING and get an entirely NEW dish. Try Hidden Valley Ranch, Pioneer Peppered Gravy or Lipton French Onion soup.
  • Try changing out the soup flavor also for a new and inventive flavor combination. Use cream of potato or cheddar cheese…
  • The chicken is so tender you can fork shred it into the sauce and make an entirely different dish!  Try adding some carrots or peas for color.
  • I usually have homemade chicken broth around and I prefer that over water. If I use broth I change this to 2 cups as the homemade broth has more body than store bought.
  • You can also add a quick cornstarch slurry at the end if you need to thicken up the sauce.

LOOSE MEAT BACON CHEESE BURGERS

LOOSE MEAT BACON CHEESE BURGERS

3/4 cup mayonnaise
1 tablespoon Heinz Chili Sauce
1 tablespoon Frank’s Original Hot Sauce
1 tablespoon Avocado oil
1/2 Sweet Vidalia Onion, finely chopped
1 pound ground beef chuck
6-8 slices bacon, chopped, browned and drained of grease
FRESH ground sea salt & black pepper
1/2 cup finely chopped sweet pickles
6 slices cheddar cheese
12 pull-apart dinner rolls

  • Preheat oven broiler.
  • Whisk together the mayonnaise, chili sauce and hot sauce. Cover and refrigerate until needed.
  • Heat the avocado oil in skillet over medium high heat.
  • Add the onion and ground beef. Season with the FRESH ground salt and pepper. Cook and stir until browned. Drain off excess fat if necessary.
  • Spread mayonnaise mixture on both sides of buns.
  • Remove from heat and stir in pickles and any remaining sauce.
  • Place bottoms of rolls on baking sheet and toast under broiler a couple minutes – WATCH that they don’t burn.
  • Remove baking sheet and turn oven down to 400°.
  • Spread the bottoms with cheese followed by the meat mixture.
  • Layer cheese on top of meat followed by the crumbled bacon.
  • Add tops to the burgers.
  • Bake 10 minutes until tops are toasted and cheese is melted.

NOTE: Also good with Frank’s Sweet Chili Lime Sauce.

HONEY GARLIC CHICKEN ala SLOW COOKER

HONEY GARLIC CHICKEN ala SLOW COOKER

This recipe is ALWAYS a winner. Full of flavor and JUST spicy enough to please everyone at your dinner table.

8 skinless, boneless chicken thighs
1 cup Bragg’s Liquid Aminos
1 cup ketchup
1/2 cup honey
3 cloves garlic, minced
1 tablespoon FRESH chopped Thai basil

  • Lay chicken thighs into the bottom of a 4-quart slow cooker.
  • Whisk liquid aminos, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  • Cook on Low for 4 hours.
  • Serve over rice or noodles.

NOTE:  To spice this up I use Jalapeno ketchup instead of plain.