Category: PROTEINS

JALAPENO BBQ MEATBALLS aka TANGY SMOKEY MEATBALLS

JALAPENO BBQ MEATBALLS aka TANGY SMOKEY MEATBALLS

MEATBALLS
1 1/2 pounds lean ground beef
1 LARGE egg, beaten
1 cup quick cooking oats
6 ounce can evaporated milk
1/2 cup finely chopped onion
1 teaspoon FRESH ground sea salt
1/2 teaspoon FRESH ground pepper
1/4 teaspoon garlic powder

  • Line a large jelly roll pan with foil. Use 2 pans if necessary.
  • Spray foil with non-stick cooking spray. Set aside.

 

  • Preheat oven to 375°.
  • In a large bowl combine eggs, oats, milk, onion, salt, pepper and garlic powder until well blended.
  • Add the ground beef and mix thoroughly.
  • Shape meat into 1 inch balls and place on baking sheet 1 inch apart.
  • Bake uncovered 25-30 minutes.
  • While baking, prepare sauce.
  • At 30 minutes, pour off grease and combine meatballs onto a single tray.
  • Pour sauce over meatballs, turning balls to coat.
  • Return pan to oven and bake another 20 minutes.

SAUCE
1 cup jalapeño ketchup
3/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon liquid smoke
1/4 teaspoon garlic powder

  • In a saucepan whisk together sauce ingredients.
  • Bring to a SLOW boil.
  • Simmer 5 minutes.

PEASANT CHICKEN


PEASANT CHICKEN – serves 4
1 1/2 pounds chicken tenders
1/4 cup WONDRA flour
FRESH ground sea salt and black pepper, to taste
3 carrots, peeled and diced
1/2 pound green beans, trimmed and cut
2 shallots, sliced thin
2-3 cloves garlic, minced
1 tablespoon avocado oil
1 tablespoon butter
1 cup chicken broth
Juice of 1 lemon
rice or pasta, prepared per package directions using chicken broth as your water ingredient for more flavor

  • Heat oil and butter in large saute skillet over a medium-high heat.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces in flour.
  • Add chicken pieces to skillet browning 2-3 minutes per side.  Remove chicken to platter and tent to keep warm.
  • Add carrots to pan and saute’ 5 minutes until beginning to soften.
  • Add green beans and saute’ 2-4 minutes more.
  • Add shallots and saute’ 2 minutes more.
  • Add garlic and saute’ 2 minutes more.
  • Stir in broth and lemon juice.
  • Add chicken back into skillet, simmering 5 minutes until chicken is cooked through and sauce is beginning to thicken.
  • Serve over rice or pasta.

 

CHILI WHISKEY MEATBALLS

CHILI WHISKEY MEATBALLS makes 16 meatballs
1/2 pound ground beef
1/2 pound ground pork
3/4 cup panko bread crumbs
1 SMALL egg
FRESH ground sea salt and black pepper, to taste
1/2 cup Heinz Chili sauce
1 tablespoon avocado oil
1/2 cup Seagrams 7
1 tablespoon butter
1 1/2 cups beef broth
scant 2 tablespoons Worcestershire sauce
1/2 cup heavy cream

  • Using your hands combine ground beef, pork, bread crumbs, egg, salt, pepper and 1/4 cup of the chili sauce in large mixing bowl.
  • Divide into 16 equal sections and roll into balls.
  • Heat the avocado oil and butter over medium-high heat in a large skillet.
  • Cook the meatballs 5-7 minutes, rotating until cooked on all sides. DO NOT CROWD PAN cook in batches if necessary. Remove cooked meatballs to a plate as you go.
  • Add whiskey and beef broth to skillet and bring to a boil. Reduce heat and simmer 5 minutes until mixture begins to thicken.
  • Stir in the remaining chili sauce and the Worcestershire sauce and cook for a few minutes more.
  • Stir in the heavy cream.
  • Add the meatballs back into the sauce turning to coat and simmer 5-10 minutes until heated through.

PUB BURGERS with TANGY PUB SAUCE

Remember those burgers you would get that tasted so juicy and flavorful you couldn’t stop eating?  These burgers end up tasting JUST like that, an old style drive-in burger with a classic sauce instead of a pre-processed fast food piece of cardboard.  One of the things we like best is that i you put bacon on the bottom and the top of this burger it gives you an extra tasty texture.PUB BURGERS with TANGY PUB SAUCE serves 4
BURGERS
1 1/2 pounds ground beef
2 slices frozen Texas Toast, thawed and cut into tiny pieces (see notes)
2 tablespoons whole milk
2 tablespoons BBQ sauce
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1 green onion, minced
8 slices bacon, cooked crisp
green leaf lettuce
sliced red onion
sliced tomato
4 slices Colby Jack cheddar cheese

  • Place toast pieces in bottom of mixing bowl.
  • Sprinkle with minced garlic and green onions.
  • Crumble ground beef into mixing bowl over top.
  • Generously season with FRESH ground salt and pepper.
  • Whisk milk and BBQ sauce together. Pour over top of meat and set aside for 10 minutes.
  • Using your hands combine the ingredients until well blended.
  • Form into patties and chill until ready to cook.
  • Pan fry burgers 5-6 minutes per side in over medium high heat.
  • Add cheese slices during the last minute.
  • Grill buns, add sauce to both buns and assemble your burgers.
  • ENJOY!

TANGY PUB SAUCE
1/3 cup mayonnaise
3 tablespoons ketchup (see notes)
1 teaspoon Worcestershire sauce
1 teaspoon Bragg’s Liquid Aminos
1 tablespoon sweet relish
2 tablespoons packed brown sugar
1 tablespoon molasses
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Add ALL ingredients a food processor until smooth.
  • Chill at least an hour before using.

NOTES:

  • You can spice this up a bit by using Jalapeno ketchup.
  • Buttered white bread can be easily substituted for the Texas toast in a pinch.

CHICKEN & RICE CASSEROLE

I’ve been making this recipe for many years. It’s a really easy and delicious meal that can be pulled together quickly! It’s really great comfort food for a cool evening – warm, tasty, creamy AND crunchy!  My copy was handed down by grams and was probably a Campbell’s Soup label recipe originally that was shared by her grandmother’s club.  I’ve been seeing versions of it pop up around social media and pinterest A LOT lately.  My version has been changed up A LOT, but hubby ALL but licks his plate when I make it.

WEEKNIGHT CHICKEN CASSEROLE
3 cups of diced rotisserie chicken
1 can cream of chicken soup or soup substitute
2½ cups cooked rice
½ cup sliced almonds or cashews
½ cup mayonnaise
1/4 cup Frank’s Hot Sauce (optional)
¾ cup diced celery (about 3 stalks)
2 medium carrots, peeled and diced
3/4 cup crushed potato chips (see notes) OR corn flakes, crushed into small pieces
2-3 tablespoons butter, melted

  • Preheat oven to 350°.
  • Toss chicken pieces with hot sauce.
  • Place carrots in a microwave safe bowl and add 2 tablespoons of water.  Cook 1 minute so carrots begin to soften.
  • Combine all ingredients together a spread into a greased 9×13 baking dish.
  • Combine the crushed chips with the melted butter and sprinkle evenly over the casserole.
  • Bake for 30-40 minutes or until casserole is heated through.

NOTES:

  • You can really change up the flavor by using different flavored rotisserie chicken or different flavored potato chips. I also like to use sweet potato chips 😀 or sometimes, crushed saltines or rice krispies or ANY combo of the above!
  • We like to serve it with either shoepeg corn or green beans to round out the veggies 😀

WHISKEY BBQ CHICKEN

WHISKEY BBQ CHICKEN
12 chicken legs, Bone-in, Skin-on
2 tablespoons avocado Oil
2 tablespoons butter
1 Vidalia onion, halved and sliced
1-1/2 cup Seagrams Whiskey* see notes
1 1/2 cups BBQ sauce* see notes
12 ounce jar SMUCKER’S peach preserves* see notes
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
4 peaches, peeled, pitted and sliced
3 green onions, thinly sliced

  • Preheat oven to 300°.
  • Heat oil and butter in a heavy pot over medium-high heat.
  • Add chicken legs, DO NOT CROWD THE PAN. Brown both sides 5-6 minutes, then remove to a plate and repeat until all chicken is browned.
  • Pour off half all but 1 tablespoon of the oil and return pan to stove.
  • Add onions to pan and stir, cooking for 3-4 minutes, until beginning to caramelize.
  • Add garlic and stir another minute or so.
  • Pour whiskey into the pot, careful of open flames.
  • Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two.
  • Pour in barbecue sauce, peach preserves, chicken broth, and Worcestershire sauce.
  • Return chicken to pan.
  • Cover and place in oven for 90 minutes.
  • Serve pieces of chicken over rice or mashed potatoes.
  • Sprinkle sliced green onions over the top.

NOTES:

  • I like Seagrams, just my whiskey of choice, but use whatever your favorite is.
  • Make your own or use your FAVORITE bottled BBQ sauce.
  • I prefer SMUCKER’S jams, but you can make your own or use another brand. I also use what I have on hand and sometimes that is apricot-pineapple which adds a GREAT flavor change.

PORK ROAST with APPLE PEAR CREAM SAUCE

PORK ROAST with APPLE PEAR CREAM SAUCE
ROAST
3 pound boneless pork roast
1 Vidalia onion, halved and sliced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Place butter and onion slices in bottom of shallow roaster.
  • Generously season pork roast and place on top on onions.
  • Roast for 1 1/4- 1 1/2 hours until 165°.
  • Rest 10 minutes while finishing sauce.

SAUCE
2 Japanese pears, peeled, cored and chopped
3 large green onions, diced
2 tablespoons butter
1 tablespoon creamed horseradish
1/2 cup heavy cream

  • Melt butter in sauce pan.
  • Add onions and pears cooking over low heat 20-25 minutes until pear pieces are very tender.
  • Transfer mixture to food processor.
  • Add the cream, horseradish and season with FRESH ground salt and pepper, blending until smooth.
  • Return to sauce pan and reheat until cooked through.
  • Serve over prepared rice.

HORSERADISH POTATO CRUSTED BEEF STEW

Another RECIPE SCRAP recipe wins!  The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.

HORSERADISH POTATO CRUSTED BEEF STEW

STEW
1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch

  • Place half the orange slices the bottom of a non-metallic bowl.
  • Top with beef pieces.
  • Generously season with FRESH ground salt and pepper.
  • Top with the remaining orange slices.
  • Whisk together the wines and caraway seeds.
  • Pour over beef, cover and marinade over night or at least 4 hours.

 

  • Preheat oven 325°.
  • Drain the beef WELL, discard oranges, but reserve the marinade.
  • Heat the oil over medium high heat in dutch oven.
  • Generously season the beef with FRESH ground sea salt and black pepper.
  • Dredge the beef in the Wondra.
  • Sear the beef pieces.
  • Add the onions, garlic and carrots and simmer 5 minutes or so.
  • Add mushrooms.
  • Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
  • Season to taste.
  • Cover and cook in oven 45 minutes.

CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste

  • Blanch the grated potatoes for 5 minutes in boiling water.
  • Drain well.
  • Use a cheesecloth to squeeze any remaining liquid from the potatoes.
  • Stir in avocado oil, horseradish, cheese and season to taste.
  • Layer potatoes evenly over the stew.
  • Increase the oven temperature to 400°.
  • Cook 30 minutes more until the potato crust is crisp and golden brown.

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.

CHICKEN BLT CASSEROLE

CHICKEN BLT CASSEROLE serves 6
12 ounces Barilla cellentani or rotini pasta
6 slices bacon, chopped, cooked until crispy
3 cups rotisserie chicken pieces
2 cups alfredo sauce (homemade or jar** – your choice)
2 cups cherry tomatoes, halved
1 1/2 cups micro arugula
2 large green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese

  • Preheat oven to 350°.
  • Spray 3 quart baking dish with non-stick cooking spray.
  • Cook pasta al dente per package directions. Drain well.
  • In a large mixing bowl toss pasta with chicken pieces.
  • Add alfredo sauce and toss until well coated.
  • Season to taste with FRESH ground salt and pepper.
  • Fold in green onions, bacon pieces and tomatoes.
  • Cover and bake 25 minutes.
  • Top with cheese and return to oven uncovered for 5-10 minutes until cheese is melted and bubbly.
  • Enjoy.

NOTES:

  • This recipe is good leftover. BUT is BEST FRESH because of the lettuce and tomato. 
  • RAGU makes a basil alfredo that is super yummy!

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

ITALIAN DEVIL CHICKEN
1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

  • Whisk together the avocado oil, lemon juice, garlic and hot sauce.
  • Season chicken tenders generously with FRESH ground salt and pepper.
  • Add chicken pieces to a shallow dish and pour marinade over top.
  • Cover and chill 4-8 hours or overnight.

 

  • Melt butter in skillet over medium heat.
  • Drain marinade off chicken pieces.
  • Dredge chicken pieces in flour and add to skillet.
  • Sear chicken pieces 2-3 minutes each side until golden and cooked through.
  • Remove chicken pieces and keep warm while preparing sauce.

SAUCE
4 ounces tomato pesto
1 cup Marsala wine

  • In the same skillet add wine being sure to scrape up all the browned bits.
  • Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
  • Serve sauce over chicken pieces.

TOMATO POTATO CASSEROLE
potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

  • Spray baking dish with non-stick cooking spray.
  • Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
  • Sprinkle with basil leaves, to taste.
  • Season each layer to taste.
  • Repeat layers ending with the Parmesan cheese.
  • Sprinkle oil over cheese layer evenly.
  • Pour water over top.
  • Bake covered for 30 minutes.
  • Bake for another 30 minutes or until tender and cheese is golden.

CHICKEN CONTINENTAL – YET ANOTHER VERSION

This is yet another version of my grams old recipe.

CHICKEN CONTINENTAL
1 1/4 – 1 1/2 pounds chicken tenders
1/3 cup seasoned flour
1 can cream of chicken soup
1 1/3 cups chicken broth
1 1/2 cups minute rice (white or brown)
1 bunch green onions, sliced
4 large mushrooms, chopped
2 tablespoons butter

  • Pre-heat oven to 375°.
  • In a large skillet, heat butter until sizzling over medium-high heat.
  • Dredge chicken pieces in seasoned flour.
  • Quick sear chicken pieces for 1-2 minutes on each side, set aside.
  • Add onions to butter in skillet and saute’ until beginning to soften.
  • Add mushrooms and saute’ a minute or so more.
  • Whisk together the soup and broth. Add to skillet and stir well.
  • Stir in rice.
  • Season to taste.
  • Add the majority of the rice mixture to a greased shallow baking dish.
  • Layer chicken on top in a single layer.
  • Top with remaining rice mixture.
  • Cover and bake 25-30 minutes until chicken is cooked through and rice is tender.

NOTES:  Sometime I add chopped carrots, garlic and bacon pieces.  If I add the bacon I cook it first and trade out some of the bacon grease for the butter to add in the flavor.