Category: PROTEINS

OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

  • Preheat oven to 400°.
  • Spray baking sheet with non-stick cooking spray or line with parchment paper.
  • Generously season chicken breast with salt and pepper.
  • Arrange chicken breast in a single layer.
  • Bake 20 minutes.
  • Top chicken with dressing and back 5 minutes more.
  • Top with cheese crumbles and oregano.
  • Serve immediately.

NOTES:

  • **Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
  • ***Mozzarella also works well for a flavor combo.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

  • Preheat oven to 350°.
  • Flatten chicken breasts to 1/2 inch even sizes.
  • Wash and dry chicken pieces.
  • Generously season with fresh ground salt and pepper.
  • Dredge chicken pieces in flour.
  • Heat butter and avocado oil over medium high heat.
  • Sear chicken pieces quickly on both sides. Remove and set aside.
  • Spray baking dish with non-stick cooking spray.
  • Arrange onions, bell pepper slices, carrots and celery root.
  • Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
  • Arrange half of sauce over vegetables.
  • Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
  • Sprinkle with cheese.
  • Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
  • Bake 30 minutes. Remove foil and bake until cheese is golden.
  • Serve immediately.

DRUNKEN CHICKEN & TOMATOES

DRUNKEN CHICKEN & TOMATOES
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
8 ounces beech mushrooms
2 -3 cloves garlic, minced
1 cup Marsala wine
1 teaspoon cornstarch
1 tablespoon water
1 cup halved grape tomatoes
2 tablespoons FRESH chopped flat leaf Italian parsley, divided

  • Butterfly each chicken breast.
  • Cut chicken breasts into eight 1/2 inch pieces each of equal size.
  • Combine flour, Italian seasoning, salt and pepper in a large Ziploc bag.
  • Add chicken pieces and coat well with flour.
  • In a large skillet heat oil over medium high heat.
  • Shake excess flour from each piece and add chicken pieces to hot oil.
  • Saute’ chicken pieces about 3 minutes on each side until golden. Cook in batches if necessary DO NOT CROWD PAN.
  • Remove chicken pieces and set aside to drain.
  • Add mushrooms and garlic, cooking until garlic is fragrant and mushrooms are beginning to caramelize.
  • Add Marsala wine to pan, stirring often and cooking about 5 minutes until liquid is reduced by half.
  • Whisk together the water and cornstarch. Add to pan and stir until well blended.
  • Return chicken pieces to pan and top with tomato pieces and half the parsley.
  • Cook 4-5 minutes, stirring occasionally until well coated and sauce begins to thicken.
  • Serve over mashed potatoes of prepared egg noodles.
  • Garnish with remaining parsley.

CHICKEN DUMPLING STEW

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company.  Tastes like your worked on it ALL day. I used to make this stew from my great grandmother’s ALL day recipe, but have streamlined it for a quick meal.  I also added the dumplings to replace the noodles she would use.

CHICKEN DUMPLING STEW
4 strips bacon, diced small
1 1/2 pounds chicken tenders, cut into fourths
4 medium carrots, sliced
2 celery stalks, sliced fairly thin or diced
1 small Vidalia onion, halved and sliced
3 1/2 cups chicken broth
FRESH ground sea salt and black pepper
3 tablespoons Wondra flour
3 tablespoons butter
1 tablespoon FRESH chopped parsley

  • In a large skillet cook bacon until crisp.
  • Remove bacon with a slotted spoon.
  • Generously season chicken tenders with salt and pepper.
  • Add chicken pieces to bacon drippings and saute until cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add veggies and saute until starting to soften.
  • Add chicken broth and bring to a SLOW boil.
  • Reduce heat, add chicken pieces back into broth and simmer 20-30 minutes until veggies are tender.
  • Melt butter, whisk in flour and then add to stew. Cook another few minutes until thickens.
  • Stir in bacon pieces and adjust seasoning to taste,
  • While stew is simmering prepare dumplings.

BISCUITS
1 cup baking mix
1/3 cup + 1 tablespoon milk
FRESH ground sea salt and black pepper, to taste

  • Mix the baking mix and milk together to form a soft dough.
  • Drop dough by mounds into stew during the last 15 minutes.
  • The dumplings are ready when a toothpick comes out clean.

HONEY GLAZED PORK CHOPS

These can be done inside, but are best when done on the grill!


HONEY GLAZED PORK CHOPS
2 boneless pork chops, at least 1″ thick
2-4 tablespoons pork chop rub (see recipe below)
FRESH ground sea salt and black pepper
2 tablespoons molasses
2 tablespoons creamed honey (you can get this at Trader Joes)

  • Season all sides of the chops with the Pork Chop Rub
  • Heat grill 350-375°.
  • Grill the chops on the first side for 2 minutes.
  • Flip and grill the second side for 2 minutes.
  • Whisk together the molasses and creamed honey.
  • Flip back to the first side and grill for 2 more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops.
  • Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).
  • Let rest 10 minutes under a foil tent.
  • These are crispy and a little sticky on the outside and juicy & tender on the inside!

NOTES:

  • When selecting pork chops, look for ones that deeper red in color as opposed to pale – you want chops with the MOST color.
  • If you can’t find creamed honey locally, just use a good local honey.

PORK CHOP RUB ala NIBBLE ME THIS based on Big Bob Gibson’s BBQ Book (makes 1 cup and will keep 6 months in an airtight container)
1/4 cup white sugar
1/4 cup turbinado sugar
1/4 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoons black pepper, smoked
1 teaspoons cayenne pepper
1 teaspoons cumin
1/4 teaspoons allspice
1/2 teaspoon dried thyme

ROCHESTER CHICKEN ala ITALY

Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

  • Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
  • Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
  • Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the  flour mixture.
  • Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.

 

  • In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
  • Saute each breast about 4 minutes per side until golden.
  • Transfer to a warm platter.
  • Add the remaining butter to the pan.
  • Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
  • Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
  • Adjust seasoning to desired flavor.
  • Return chicken to pan and turn to coat.
  • Serve over prepared egg noodles.
  • Top with sauce and garnish with lemon wheels and parsley.

WHISKEY MOLASSES SHREDDED BEEF with APPLE CARROT SLAW

WHISKEY MOLASSES SHREDDED BEEF ala SLOW COOKER with APPLE CARROT SLAW
2 1/2-3 pound Beef Bottom Round Roast, cut into 1-inch pieces
1/2 cup whiskey (I like Jack Daniels Tennessee Honey)
1/4 cup apple cider vinegar
6 ounces tomato paste
2 tablespoons packed brown sugar
1/4 cup molasse1/4 cup PURE maple syrup
2 tablespoons QUALITY honey
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper

  • Place roast in 4-6 quart slow cooker.
  • Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, maple syrup, honey, salt and pepper; pour over roast.
  • Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
  • Remove roast from slow cooker; shred with 2 forks.
  • Skim fat from sauce as needed.
  • Return beef to slow cooker.
  • Serve beef with slaw.

ALTERNATE COOKING METHOD This recipe can also be made in a pressure cooker.

  • Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth.
  • Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer.
  • Use quick-release feature to release pressure; carefully remove lid.
  • Shred beef; return to pressure cooker.
  • Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan and simmer 20 to 25 minutes until desired consistency is reached.
  • Combine sauce and shredded beef.

APPLE CARROT SLAW

2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon mayonnaise
2 cups shredded carrots
2 cups diced granny smith apple
1/4 cup golden raisins

  • Whisk together the remaining 2 tablespoons vinegar, mayonnaise and remaining 2 tablespoons brown sugar in large bowl.
  • Add carrots, apples and golden raisins; toss until well coated.
  • Season with salt and black pepper, as desired.
  • Refrigerate until ready to serve.

PAN SEARED CHICKEN with HERB WINE SAUCE

PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

  • Heat cast iron pan over medium heat.
  • Add 1 tablespoon butter.
  • When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
  • Transfer chicken to platter and keep warm.
  • Add avocado oil to pan and heat through.
  • Add shallots and cook until translucent.
  • Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
  • Add chicken broth and simmer a minute or two more.
  • Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
  • Remove from heat and stir in unsalted butter, swirling until creamy and thick.
  • Plate chicken pieces over noodles.
  • Spoon sauce over top and garnish with chives.

PORK CHOPS with PEPPER JELLY SAUCE

PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1 teaspoon red pepper flakes

  • Preheat oven to 350°.
  • Season pork chops with salt and pepper.
  • Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
  • Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
  • Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
  • Add shallots and bell pepper to skillet, sautéing until slightly soft.
  • Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
  • Deglaze skillet with wine and cook another minute or two.
  • Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
  • Whisk in pepper jelly until melted and smooth.
  • Add red pepper flakes.
  • Cook 3 to 4 minutes or until thickened.
  • Remove from heat.
  • Stir in remaining 2 tablespoons of butter.
  • Season to taste with freshly ground salt and pepper.
  • Return pork to skillet; turning to coat.
  • Serve pork with sauce.

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

  • Blend together the ingredients.
  • Rub the pork chops with the avocado oil.
  • Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
  • Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

  • Whisk together vinegar. brown sugar, salt and pepper.
  • Whisk in oil until well blended.
  • Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

 

  • Preheat oven to 425°.
  • Place pork chops in the center of a lightly greased baking sheet.
  • Arrange apples and Brussels sprouts around the chops.
  • Bake 12 minutes and then turn pork chops.
  • Bake another 10-12 minutes until cooked through.
  • Remove chops to serving platter, cover and keep warm.
  • Increase oven temperature to broil.
  • Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
  • Drizzle with remaining vinegar mixture.
  • Season to taste.
  • DRIZZLE with remaining vinegar mixture.

MONGOLIAN BEEF

This MONGOLIAN BEEF recipe is a MORE AUTHENTIC crispy, flavorful tasty homemade version than the sweet gloopy restaurant style Mongolian Beef you see in many restaurants.

1 pound flank steak, sliced against the grain into ¼-inch thick slices SEE NOTES
1 teaspoon avocado oil
1 egg white
1 teaspoon Bragg’s liquid aminos
1 small can crushed pineapple
1 tablespoon cornstarch

  • Drain pineapple into a sieve.  Save the pineapple pieces for later.
  • Whisk together avocado oil, liquid aminos, pineapple juice, egg white and cornstarch until well blended.
  • Pour over beef pieces in a large bowl, stirring to coat well.
  • Cover and marinate the beef for 1 hour.

¼ cup cornstarch

  • Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated. I go old school and use a paper bag to shake it well.

⅓ cup avocado oil
2 stalks celery, sliced on the diagonal
2 carrots, sliced thin on the diagonal
1 shallot, side thin

  • Heat over high heat.
  • Lay the flank steak pieces in an even single layer in the wok, and let sear for 1 minute.
  • Flip meat and sear another 30 seconds.
  • Remove meat and keep warm.
  • Add celery, carrots and shallot slices, stir frying a minute or more until soft.
  • Remove to meat platter and keep warm.

½ teaspoon minced ginger
1/2-1 teaspoon red pepper flakes
2-3 cloves garlic, minced
1/2 cup Bragg’s liquid aminos
1/2 cup unsalted chicken stock
1/4 cup packed brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 bunch green onions, cut into 1-inch long slices on the diagonal

  • Drain all but 1 tablespoon of oil from the wok and turn the heat to medium-high.
  • Add the ginger and peppers flakes.
  • After 15 seconds, add the garlic.
  • Stir for another 10 seconds.
  • Add the liquid aminos and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
  • Let the sauce simmer for about 2 minutes.
  • Slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon.  SEE NOTES
  • Add the beef, veggies and scallions and toss everything for another 30 seconds.
  • Serve over rice or noodles.
  • Garnish with the crushed pineapple.

NOTES:

  • Flap meat like that used for carne asada works really well also.
  • There should be almost NO liquid as the sauce clings to the beef. If there is still liquid sauce, increase the heat slightly and stir until completely thickened.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

This dish has progressed over the years for me with flavor changes and updates. Grams used to call it “CONTINENTAL” chicken for a reason I will never know. LOL 🙂 But, it’s just a sturdy chicken and rice that serves a family well.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

CHICKEN
2 tablespoons avocado oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon FRESH ground sea salt, to taste
1/4 teaspoon FRESH ground pepper, to taste
6 skinless bone in chicken thighs **

  • Preheat oven to 350°.
  • In a shallow bowl, whisk together the avocado oil, parsley, paprika, garlic, thyme, salt and pepper.
  • Add the chicken pieces and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat.
  • Spray a large baking dish with nonstick cooking oil spray and set aside.

RICE
1 large VIDALIA onion, chopped
4 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon FRESH ground sea salt
1/4 teaspoon cracked black pepper
2 cups chicken broth
1 1/2 cups hot water
2 cups long grain white rice

  • In a medium mixing bowl whisk together the broth, water, salt, oil, garlic.
  • Add the onion, garlic, oil, Stir well to combine.
  • Mix in the onions and rice.
  • Add to baking dish.
  • Arrange chicken in a single even layer over the rice, cover with foil and bake for 40 minutes.
  • Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.
  • Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
  • When chicken and rice is finished cooking, allow it to rest for 5-10 minutes.

MUSHROOMS
2 tablespoons butter
2 cloves garlic, minced
1/2 pound button mushrooms quartered or I prefer Beech Mushrooms
1 small bunch green onions, sliced thin
2/3 cup white wine
FRESH ground sea salt and pepper, to taste
2 tablespoons fresh chopped parsley, to garnish

  • Heat butter in a pan over medium-high heat.
  • Sauté green onions and garlic until fragrant (30 seconds) and add mushrooms; cook until softened.
  • Add wine and cook until absorbed.
  • Stir in 2 tablespoons of chives and season with salt and pepper.

ASSEMBLY

  • Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice.
  • Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley.

NOTE: If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes dish has been in the oven. The bone-in pieces tend to stay juicier and more flavorful.