LEMON SHRIMP FETTUCCINE

LEMON SHRIMP FETTUCCINE

3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

  • Whisk together the cream, lemon juice and egg yolks.
  • Season with salt and pepper. Set aside.
  • Heat avocado oil in skillet over medium heat.
  • Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
  • Add the fennel pieces and saute for 2 minutes.
  • Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
  • Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
  • Turn off heat and stir together until well blended and sauce thickens.
  • Season to taste.
  • Garnish with fennel fronds and lemon slices.
  • Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

PAN SEARED CHICKEN & VEGGIES IN LEMON HONEY GARLIC BUTTER

This is a WONDERFUL and deliciously simple recipe. Chicken thighs OR breasts cooked in browned butter infused with honey, garlic and lemon juice. Simple ingredients BUT maximum flavor!

PAN SEARED CHICKEN & VEGGIES IN LEMON HONEY GARLIC BUTTER

6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out/skin on or off)
Salt and pepper, to taste
6 tablespoons butter, divided
4 tablespoons QUALITY honey
1 tablespoon minced garlic, or 4 cloves garlic, minced
Juice of 1 medium lemon
2-4 tablespoons chicken broth OPTIONAL
3 cups broccoli florets OPTIONAL
4 Lemon wedges, to serve
2 tablespoons fresh chopped parsley

  • Preheat oven to 400°.
  • Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned.
  • Transfer chicken to a plate.
  • Add lemon juice, garlic and honey to pan, blending well.
  • Add the chicken into the sauce in the pan, turning to coat well.
  • Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside.
  • Change oven settings to broil (or grill), until nicely charred on the tops.
  • To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices.
  • Serve with steamed vegetables; over rice or noodles, or with a salad!

ALTERNATIVE – FOR BONELESS SKINLESS CHICKEN FILLETS (my preferred way of making this dish) I also prefer carrots and snap peas

  • Sear boneless chicken thighs or breast fillets on both sides until golden and cooked through.
  • Transfer chicken to a warm plate; set aside.
  • Make the sauce following recipe directions.
  • Add the chicken back into to the browned butter/honey mixture in the pan and cook for 5-7 minutes in the sauce, while basting the tops with the pan juices.
  • Flip and continue cooking in the sauce until cooked through.
  • Season with a little extra salt and pepper, to your taste, if desired.

7UP CHILI SLOPPY BURGERS

This was an actual “scrap” of a recipe torn from a typed book – maybe a church cookbook or some such type. It had such a unique name, 7-UP CHILIBURGERS, that I had to set it aside to try sometime. Fast forward many years and I ran across it again, this time vowing to make it soon. Fast forward a couple more years and here we are. All I can say is that I am truly sorry we didn’t try this sooner!!!! These were wonderful!

7UP CHILI SLOPPY BURGERS
1 tablespoon butter
1 pound lean ground beef
1 SMALL onion, chopped (3/4 cup)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 tablespoon WONDRA flour
7 ounces 7UP
3/4 cup Jalapeno ketchup
1/2 teaspoon chili powder

  • Melt butter in skillet over medium heat.
  • Add onion and beef. Brown until beef is crumbled into small pieces and onion is cooked through and translucent.
  • Sift together the flour, salt and chili powder.
  • Slowly add the 7UP, stirring until smooth.
  • Add ketchup, Worcestershire and 7UP mixture to the skillet, stirring to blend well.
  • Cover and simmer 10 minutes.
  • Serve on buns.

CHICKEN & ONIONS in WHITE WINE CREAM SAUCE


CHICKEN & ONIONS in WHITE WINE CREAM SAUCE

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons avocado oil
1 small Vidalia onion, halved and sliced
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne

  • Generously salt and pepper each breast.
  • Lightly dredge chicken breasts with flour.
  • In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
  • Once browned on both sides, add onions and champagne.
  • Cook over medium heat, champagne should come to a SLOW boil.  Reduce to simmer for approximately 15 minutes hour.
  • When chicken is tender, transfer chicken to a platter.
  • Pour cream into skillet. Simmer about 5 minutes, until slightly thickened.
  • Pour sauce over chicken breasts. Serve.

CHILI LIME STEAK BITES

These are the perfect appetizer for ANY party. Super easy recipe ready in just minutes with only a few ingredients.
CHILI LIME BITES
1 pound top sirloin steak, cut into large bite sized pieces
scant 1/2 teaspoon FRESH ground sea salt
scant 1/2 teaspoon FRESH ground black pepper
scant 1/2 teaspoon garlic powder
1 tablespoon QUALITY honey
1 tablespoon chili paste
2 cloves garlic, finely minced
1 tablespoon avocado oil
2 LARGE limes zested and juiced
chopped parsley and green onion, for garnish

  • Place steak pieces in a mixing bowl.
  • Sprinkle with the salt, pepper and garlic powder. Toss to coat well.
  • Whisk together the honey, chili paste and garlic.
  • Pour chili paste mixture over steak pieces and toss until well mixed and coated.
  • Heat avocado oil in skillet over medium-high heat until sizzling. If it doesn’t sizzle and hiss, the pan is not hot enough.
  • Sear the steak for 1 minute before touching it, then flip the steak bites.
  • Sear the steak on the second side for an additional 1 minute, then remove the steak from the pan to a plate.
  • Add the lime zest and lime juice to the hot pan, stir to combine, and pour the chili lime sauce of the steak bites.

HEARTY BEEF SOUP

HEARTY BEEF SOUP
1 pound chuck roast, cut into bite sized pieces
3 tablespoons Wondra flour
1/2 teaspoon paprika
2 teaspoons Italian seasoning blend (see below)
1/2 teaspoon FRESH ground black pepper
FRESH ground sea salt, to taste
1 tablespoon avocado oil
1 tablespoon butter
2 cloves garlic, minced
1 large shallot, halved, sliced and chopped
1 large celery stalk, chopped
1 carrots, chopped
2 cups beef stock
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup pasta

  • Heat butter and avocado oil in a skillet over a medium high heat.
  • Combine flour, salt, pepper and Italian seasoning in a ziploc bag.
  • Dredge beef pieces in flour mixture, shaking off the excess before adding to the hot oil. Sear beef on all sides.
  • Using a slotted spoon add beef to dutch oven.
  • Add celery, carrots and shallots to skillet and quickly saute before adding to the dutch oven.
  • Add beef stock, Worcestershire sauce and wine, stirring to combine.
  • Simmer on low 2 hours.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Add pasta and simmer 1 hour more.
  • Enjoy!

ITALIAN SEASONING BLEND
1 1/2 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 tablespoon dried marjoram
1 teaspoon dried sage

  • Blend together and store in an air tight bottle.

FIRECRACKER PORK CHOPS

FIRECRACKER PORK CHOPS
4 bone in center cut pork chops
FRESH ground sea salt and black pepper, to taste
1/3 cup buttermilk
1 tablespoon Mexican seasoning blend (see below)
1/4 cup avocado oil
1/4 cup coconut oil
1/2 cup Wondra flour
1 recipe RED HOT Aioli (see below)
1 scallion, finely chopped
Italian parsley, chopped for garnish

  • Whisk together the buttermilk and half the Mexican seasoning. Set aside.
  • Whisk together the flour with the other half of the Mexican seasoning.
  • Heat avocado oil in skillet over medium high heat.
  • Dredge the pork chops one at a time in the buttermilk mixture and then press into the flour mixture, shaking off excess before doing it ALL AGAIN to double coat each chop before adding to the skillet.
  • Sear pork chops 3-4 minutes per side.
  • Remove chops to a plate and immediately coat with the aioli, turning to coat both sides.
  • Sprinkle with scallions and parsley.

RED HOT AIOLI
1/4 cup mayonnaise
1 tablespoon Frank’s Original hot sauce
1 1/2 teaspoon QUALITY honey
1/4 teaspoon garlic powder
PINCH FRESH ground sea salt

  • Whisk ALL the ingredients until smooth.

MEXICAN SEASONING BLEND
4 tablespoons chile powder
2 tablespoons sweet paprika
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground Mexican oregano
1 tablespoon ground red pepper flakes
1 teaspoon cayenne pepper

  • Blend together and store in an airtight bottle.

 

CHEESY SOUR CREAM CHICKEN

CHEESY SOUR CREAM CHICKEN adapted from A Dish of Daily Life
4 chicken breasts or 2 pounds chicken tenders
1 LARGE shallot, peeled, halved and sliced thin
1 tablespoon butter
1 tablespoon avocado oil
4 slices Mozzarella or Provolone
1 cup sour cream
3/4 cup Parmesan, freshly grated, divided
1 tablespoon corn starch
2 teaspoon Italian seasoning
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon FRESH ground salt
1/2 teaspoon FRESH ground pepper
chopped Italian Parsley, for garnish

  • Preheat oven to 375°.
  • Over medium high heat, melt butter and avocado oil.
  • Add onions and 2 minced cloves of garlic.  Saute’ until golden and cooked through.
  • Spray baking dish with non-stick cooking spray or avocado oil.
  • In a small mixing bowl whisk sour cream smooth.
  • Add 1/2 cup of the Parmesan cheese, salt and pepper, Italian seasoning, 2 minced cloves of garlic, garlic powder and cornstarch stirring to mix well.
  • Place sauteed onions in bottom of baking dish.
  • Lay chicken breasts over onions in baking dish in a single layer.
  • Top each with a slice of Provolone or Mozzarella  and smother the chicken with the sour cream mixture.
  • Top with 1/4 cup remaining Parmesan.
  • Cover with foil and bake 30 minutes.
  • Uncover and bake 30 minutes more until chicken is cooked through and cheese is golden.
  • Serve chicken over pasta.
  • Top with chopped parsley for garnish.

NOTE: If using chicken tenders, slice Provolone or Mozzarella slices into smaller pieces to fit.  You can also use grated cheese.

KOREAN FRIED CHICKEN

KOREAN FRIED CHICKEN
3 pounds drumsticks
FRESH finely ground sea salt and black pepper
1/2 + 1/3 cup cornstarch
1/2 + 1/4 teaspoon baking powder
2 tablespoons avocado oil
1 cup coconut oil
1 stick butter
4 cloves garlic, finely minced
2 teaspoons FRESH finely grated ginger
1/4 cup Bragg’s liquid aminos
1/4 cup packed brown sugar
1 tablespoon molasses
2 tablespoons QUALITY honey
2 teaspoons rice wine vinegar
1 teaspoon Sriracha
1 teaspoon Sesame oil
1/3 cup AP flour
1/3+ cup Vodka
1/3 cup COLD water
Toasted sesame seeds, for garnish

  • Toss chicken with salt and pepper to taste.
  • Whisk together the 1/2 cup cornstarch and 1/2 teaspoon baking powder.
  • Dredge chicken pieces in the cornstarch mixture, shaking off any excess.
  • Transfer chicken pieces to a rack and let sit uncovered for 30 minutes.

 

  • In a small sauce pan heat the avocado oil over medium high heat.
  • Add garlic and ginger, sauteeing 2-3 minutes until soft.
  • Add liquid aminos, brown sugar, molasses, honey, rice vinegar, sriracha, and sesame oil. Bring to a simmer for 6-8 minutes until it begins to thicken.
  • Remove from heat and set aside.

 

  • In a LARGE skillet (preferably cast iron) melt coconut oil and butter over medium high heat.
  • Whisk together the flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder and a pinch of salt.
  • Add the vodka and COLD water, whisking until smooth and thinned out to a milky consistency. If needed add vodka and cold water alternately 1 tablespoon at a time until you reach the desired consistency.
  • Dip chicken pieces one at a time, allowing excess batter to drip off.
  • Add each piece to the HOT oil.
  • Fry the chicken until the coating is crisp on ALL sides, but not browned, about 10-15 minutes. Drain pieces on rack.
  • Double fry the chicken until browned and crisp. Drain a 2nd time on rack.
  • Brush with sauce, coating all sides.
  • Sprinkle with sesame seeds.

HONEY TOMATO CHICKEN

HONEY TOMATO CHICKEN
4 boneless, skinless chicken breasts
1 tablespoon butter
1 tablespoon avocado oil
1 large shallot, halved and finely sliced
2 cloves garlic, minced
1 teaspoon QUALITY cinnamon
pinch ground ginger
1 large tub cherry or grape tomatoes, halved
1 rustic cut tomatoes in sauce
2 tablespoons Marsala wine
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
chopped Italian parsley, garnish

  • Melt butter and oil over medium high heat in saute casserole.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Add chicken to casserole and sear 2-3 minutes per side.
  • Transfer chicken to platter and tent with foil to keep warm.
  • Add onions, garlic, cinnamon, ginger and grape tomatoes to casserole, sauteing until tomatoes begin to bubble.
  • Add Marsala wine and rustic cut tomatoes.
  • Lower the heat and simmer 10-15 minutes until tomato mixture resemble a thickened puree.
  • Add honey and blend well, simmering a couple minutes more.
  • Season to taste.
  • Add chicken pieces in, turning to coat.
  • Serve over prepared pasta.

NOTE: This recipe was originally written for bone in chicken. If you prefer bone in adjust the directions so that the simmer time on the sauce includes the chicken in the pan for 1 hour so chicken is cooked through.

BUFFALO CHICKEN PINWHEELS

Need a great recipe to take to the SUPER BOWL party? Love buffalo wings? If you do, you’ll love these! Wings have been ANY sports favorite for as long as I can remember. I’ve made pounds and pounds of chicken wings and even made Buffalo Chicken Dip many a time, but was ecstatic when I ran across a recipe for the same flavors in a wrap cut into pinwheels by Brandie over at HOME COOKING MEMORIES. This is the perfect and delicious party food with all the flavors of buffalo wings plus the blue cheese, but without sticky fingers. Personally, I don’t care for Bleu cheese so I substitute Gorgonzola. I also use rotisserie chicken which adds a a little extra flavor and I decreased the hot size just slightly.

BUFFALO CHICKEN PINWHEELS
8 ounces cream cheese, softened at room temperature
1/3 cup Frank’s original hot sauce
1/4 cup crumbled Gorgonzola cheese
1 cup Colby-Jack cheese, shredded
1/4 cup green onions, finely minced
1 pound FINELY CHOPPED rotisserie chicken pieces
5 large 10 inch flour tortillas

  • In a bowl, beat cream cheese on low.
  • Add in hot sauce, Gorgonzola and Colby-Jack cheeses.
  • Add green onions, mixing until blended.
  • Fold in shredded chicken into mixture by hand.
  • Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla TIGHTLY.
  • Repeat with remaining tortillas.
  • Place rolled tortillas on a plate and cover with plastic wrap. Refrigerate for 2-4 hours.
  • Remove from refrigerator and unwrap.
  • Slice each rolled tortillas in half and then each half into 3 slices, discarding ends.
  • Place pinwheel slices on serving plate or tray.

NOTES

  • IF using different sized tortillas, adjust amount of buffalo chicken mixture you add to each tortilla.
  • BEST results happen after chilling the rolled tortillas before slicing,

HOLIDAY EVE CHICKEN

This recipe is a GREAT recipe for those busy holiday eves. The chicken marinates overnight and then it’s a quick toss to coat in the crumbs and bake. The chicken remains super juicy while absolutely fork tender and crispy on the outside.

HOLIDAY EVE CHICKEN serves 4
1 ¼ pound chicken tenders
¹⁄³ cup sour cream
Juice of 1 lemon
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
½ teaspoon FRESH ground black pepper
½ teaspoon paprika
¼ teaspoon seasoned salt
¼ teaspoon garlic salt
½ cup crushed butter crackers or RITZ crackers
2 tablespoons avocado oil
2 tablespoons butter, melted

  • Whisk together the sour cream, lemon juice, pepper, paprika. seasoned salt and garlic salt.
  • In a large sealable Ziploc bag or pyrex container add chicken pieces and marinade. Toss to coat, seal and refrigerate overnight.

 

  • Preheat oven to 350°.
  • Spray deep baking tray with non-stick cooking spray, cover in foil or use a silicone baking mat.
  • Drain and discard marinade.
  • Coat chicken with cracker crumbs.
  • Place a single layer on tray.
  • Whisk together the oil and butter.
  • Drizzle over chicken pieces.
  • Bake, uncovered, 30-40 minutes until cooked through.