Category: PROTEINS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE & BACON SHALLOT SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

  • Whisk together the liquid aminos, vinegar and sriracha.
  • Place pork chops in a large Ziploc bag.
  • Pour marinade into bag.
  • Press the air out of the bag and seal tightly.
  • Turn chops to coat well with marinade.
  • Marinade at room temperature for 30 minutes, turning bag half way through.

 

  • Heat grill to medium heat.
  • Prepare glaze while grill is heating.
  • Remove chops from bag and discard marinade.
  • Generously season pork chops with salt and pepper.
  • Brush each side with glaze.
  • Grill about 6 minutes per side.
  • Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

  • Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

  • Combine water and consommé in sauce pan.
  • Add rice, stirring to coat.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
  • Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

  • Heat bacon grease over medium high heat.
  • Add shallots and cook 3-5 minutes until browned.
  • Add snap peas, consommé and season with salt and pepper.
  • Saute’ covered 2-4 minutes until crisp tender.
  • Uncover and continue sautéing until all liquid has been absorbed.
  • Stir in lemon zest, lemon juice and bacon pieces.

CREAM BRAISED CHICKEN & VEGGIES

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.

CREAM BRAISED CHICKEN & VEGGIES
1/2 pound pearl onions**
1 small Vidalia onion, halved and sliced
2 large carrots, sliced on the diagonal
2 stalks celery, sliced thin
6 boneless chicken breasts
1 + 1 tablespoons butter
1 cup white wine
1 1/3 cups chicken stock
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1/2 cup milk
1/2 pound beech mushrooms***

  • In a large dutch oven bring 3 cups of water to a boil.
  • Add pearl onions and boil for 3 minutes.
  • Drain and rinse in cold water.
  • Peel and set aside.

 

  • Melt 1 tablespoon of butter in the dutch oven.
  • Add onions, carrots and celery. Saute’ until tender.
  • Remove veggies and set aside.

 

  • Add the chicken to the pan in a single layer. Brown on both sides. Remove chicken and keep warm.
  • Add wine to pan and simmer until reduced by half.
  • Stir in broth, parsley, thyme, salt and pepper.
  • Return chicken to pan and simmer 5 minutes until chicken is cooked through.
  • Remove chicken to platter and keep warm.

 

  • Whisk together the milk and flour until smooth.
  • Gradually whisk milk mixture into broth in pan and bring to a SLOW boil until thickened.
  • Add veggies back into sauce, stirring to coat.

 

  • In a separate skillet heat remaining butter until melted and sizzling.
  • Add pearl onions and mushrooms, sautéing until tender.
  • Add onions and mushrooms to the chicken platter.
  • Spoon sauce over chicken and veggies.

NOTES:

**Pearl onions can be a real pain if you’re in a hurry so I will buy several bunches of the small bulb onions and just halve them.

***Beech mushrooms are a type of oyster mushroom that has a wonderfully nutty flavor when cooked that adds to any sauce.  These mushrooms are a bit bitter when used raw, but they are ideal for soups and stews or stir fries.

CHICKEN & CORN ENCHILADAS

This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!

CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce
FRESH ground salt and pepper, to taste
corn tortillas (about 16)

  • Preheat oven to 350°.
  • Spray a large baking dish with non-stick cooking spray.
  • Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
  • Add half of the cheese.
  • Season with additional FRESH ground salt and pepper to taste.
  • In a separate bowl mix together the salsa and enchilada sauce.
  • Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
  • Roll up and place seam side down in baking dish.
  • Repeat until chicken mixture is gone – about 16-18 tortillas.
  • Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
  • Sprinkle with remaining cheese.
  • Cover in foil.
  • Bake until heated through, about 30 minutes.
  • Uncover and spoon remaining sauce over top.
  • Bake 5 minutes more to brown cheese.
  • ENJOY!

HONEY SRIRACHA CHICKEN

HONEY SRIRACHA CHICKEN
avocado oil
2 skin on Chicken legs with thigh meat attached or 6 thighs
FRESH ground sea salt and black pepper
1 ounce sriracha sauce
2 tablespoons QUALITY honey
2 green onions, sliced thin – whites and greens separate
2 tablespoons Braggs Liquid aminos
1 tablespoon sesame oil
Prepared rice

  • Preheat oven to 425°.
  • Cover a baking sheet in foil and set aside.
  • Heat heavy cast iron pan over medium high heat.
  • Drizzle avocado oil in pan and spread to coat.
  • Generously season chicken pieces with salt and pepper.
  • Add chicken to pan, skin side down. Cook 7-8 minutes until skin is crisp and golden.
  • Turn chicken and cook another 4-5 minutes.
  • Place chicken on baking sheet skin side up.
  • Roast chicken for 15 minutes.
  • Add onion whites and sauté 30 seconds.
  • Stir in liquid aminos, honey and sriracha to taste.
  • Stir collecting any browned bits from the bottom. Let bubble 2-3 minutes until thick and sticky.
  • Remove from heat and stir in sesame oil.
  • Remove chicken from oven.
  • Brush sauce over chicken pieces.
  • Return to oven and roast another 10 minutes until cooked through.
  • Remove from oven and brush with glaze again.
  • Plate chicken over prepared rice.
  • Drizzle with remaining sauce and serve immediately.

FIG GLAZED CHICKEN & WHITE BEANS

FIG GLAZED CHICKEN & WHITE BEANS
avocado oil
6 bone-in, skin-on chicken thighs
2 large shallots, halved and sliced
1 can small northern white beans or cannelloni beans, rinsed and drained
3/4 cup fig preserves
1/3 cup chicken broth
Juice of 1 lemon
2 tablespoons champagne vinegar
2 tablespoons FRESH chopped thyme
1 tablespoon Worcestershire sauce
FRESH ground sea salt and black pepper, to taste

  • In a mixing bowl whisk together the fig preserves, chicken broth, lemon juice, champagne vinegar, thyme,
  • Worcestershire sauce, salt and pepper.
  • In a large cast iron skillet add the oil to the hot pan and brown chicken pieces in batches, starting with skin side down.
  • Remove chicken from pan and add shallots, sautéing until golden.
  • Add fig preserve mixture and bring to a SLOW boil. Be sure to loosen any browned bits from the bottom of the pan.
  • Add the chicken pieces back in. Reduce heat and simmer covered 5 minutes.
  • Add the beans and return to a SLOW boil.
  • Cook uncovered 10-15 minutes until chicken is cooked through.

CHILI SKILLET

This is a perfect fall dish and yes I’m planning ahead for the cooler temperatures up north where we will be in just a couple months. It is also a recipe that makes WONDERFUL leftovers as the flavors meld the longer it sits.

CHILI SKILLET – serves 6
1 pound ground beef
1 small yellow onion, chopped
1/2 cup green bell pepper (optional)*
1 LARGE clove garlic, minced
1 can black beans, drained and rinsed
1 cup tomato juice**
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon dried oregano
FRESH ground salt and pepper, to taste
1/2 cup uncooked long grain rice
1 can Green Giant White shopped corn, drained
1/2 cup shredded jack and cheddar cheese
1 bunch green onions, sliced thin
1/2 cup sliced olives, optional

  • In a large skillet cook ground beef, onions, peppers (if using) and garlic over medium heat, breaking apart the meat until well crumbled and no longer pink.
  • Drain off ALL fat.
  • Add the tomato juice, water, chicken broth, red pepper flakes (if using), chili powder, oregano, rice, salt and pepper.
  • Simmer 20-25 minutes on low covered until rice is tender.
  • Fold in corn and olives (if using).
  • Sprinkle with cheese and cook 5 minutes more.
  • Top with green onions.
  • ENJOY.

NOTES: *I substitute 1 teaspoon red pepper flakes
**I often use a small 6 ounce can of V8 juice and add 2 ounces water or chicken broth

CORNBREAD TAMALE PIE

We LOVE Mexican food, so this recipe works well into a Mexican themed week. By making Taco Salad, Chili Skillet, Tacos and this Cornbread Tamale pie all back to back I only have to make the meats and parts once and then assemble as needed.


CORNBREAD TAMALE PIE
Avocado oil
1 can black beans, drained and rinsed
1 can fire roasted diced tomatoes, drained WELL
1-2 large bunches green onions, thinly sliced (save some for garnish)
3/4 pound ground beef
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1/4 cup whole milk
1/4 cup cornmeal
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2/3 + cup cheddar cheese (use the +portion as garnish)
1 LARGE egg yolk
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • In a heavy duty cast iron skillet drizzle avocado oil over hot pan.
  • Add beef and generously season with salt and pepper. Cook until browned and completely crumbled. Drain off fat.
  • In a prep bowl add drained beef to drained tomatoes and set aside.
  • Wipe out pan.
  • Add another drizzle of avocado oil when pan is hot again.
  • Add onions and sauce until soft.
  • Add cumin and chile powder and stir to blend.
  • Add beef mixture to pan and stir to coat well. Cook a few minutes until sauce thickens.
  • Add beans and remaining cheese in last and remove from heat.

  • While meat is cooking prepare batter.
  • Whisk together the melted butter, milk and egg yolk until well blended.
  • Add the cornmeal, flour, sugar and baking powder blending well.
  • Fold in half of the cheese.

ASSEMBLY

  • Spread meat mixture evenly in cast iron pan.
  • Gently spread the cornbread mixture over the meat mixture.
  • Put pan in oven and bake 12-14 minutes until cornbread is golden and set.
  • Cool 5 minutes before serving.
  • Garnish with cheese and green onions.
  • ENJOY!

SWEET & SOUR CHICKEN DIP

This recipe is perfect for a potluck, tail gate party, holiday get together or Sunday dinner and it has nice refreshing change of taste.

SWEET & SOUR CHICKEN DIP
2 tablespoons Bragg’s Liquid Aminos
1 1/2 tablespoon sesame oil
2-3 cloves garlic, finely minced
1 1/2 pounds chicken tenders
24 ounces cream cheese, softened
10 ounce jar sweet and sour sauce
2 cups FRESH baby spinach
2 bunches thinly slice green onions
1/2 cup chopped salted peanuts
Sesame Rice Crackers

  • Generously season chicken tenders with salt and pepper.
  • Sear chicken tenders until golden and cooked through. Set aside to rest.
  • Whisk together the liquid aminos, sesame oil and garlic.
  • Shred chicken pieces.
  • Toss with sesame oil mixture and refrigerate for AT LEAST an hour.

ASSEMBLY

  • Spread cream cheese onto serving platter.
  • Spread sweet and sour sauce over cream cheese.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Sprinkle with green onions and peanuts.
  • Serve with sesame rice crackers.

NOTE: For a more elegant serving:

  • Combine the cream cheese with the sweet and sour sauce into a spread.
  • Spread each cracker with a generous portion.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Top with green onions.
  • Arrange on platter.
  • ENJOY!

 

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

  • Heat a drizzle avocado oil in heavy cast iron pan.
  • Season pork chops with salt and pepper.
  • Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
  • Remove from pan and set aside.
  • Add another drizzle of oil to the pan.
  • Add shallots and sauce until browned.
  • Add vinegar into pan and simmer until reduced.
  • Add cherry jam and wine, breaking apart any large clumps.
  • Season with salt, pepper and sugar to taste.
  • Add butter, stirring to melt.
  • Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

 

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

  • In a small saucepan melt butter over medium heat.
  • Add onions and ginger, cooking until softened.
  • Add wine, increase heat and cook until wine is absorbed.
  • Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
  • heat and simmer until liquid is about half gone.
  • Season with salt and red pepper.
  • In a small bowl whisk together the vinegar and cornstarch.
  • Fold vinegar mixture into saucepan.
  • Simmer until thickened.
  • Stir in parsley.
  • Serve in parfait cups or ramekins.

TACO SALAD

One of the things we love in the summer is salads. I’m always looking for new recipes, but often I end up with 3 or 4 similar recipes. I always seem to combine the best parts of each recipe together to make a new and improved recipe. 😀

TACO SALAD serves 4
MEAT
1 pound ground chuck
1 small Vidalia onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
8 ounce can tomato sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon PACKED brown sugar

  • Heat oil in a large skillet until shimmering.
  • Add onion and cook until softened.
  • Stir in chili powder and garlic, cooking until fragrant.
  • Add beef, cooking and breaking it apart until ALMOST cooked through.
  • Add tomato sauce, broth, vinegar and brown sugar, simmering until slightly thickened, about 5 minutes.
  • Season to taste.

TACO SHELL BOWLS
4 – 10 inch flour tortillas
Non stick cooking spray

  • Preheat oven to 425°.
  • Adjust oven racks to middle.
  • Place 4 oven safe soup bowls or balls of aluminum foil on a baking sheet.
  • Heat tortillas in microwave a few seconds to make them warm and pliable.
  • Generously spray both sides of tortillas with non-stick cooking spray.
  • Drape tortillas over bowls or balls of foil.
  • Press bottoms flat and loosely pinch sides into pleats to form bowls.
  • Bake until tortillas are crispy and golden, about 10-15 minutes.
  • COOL COMPLETELY before turning over or filling.

SALAD
2 romaine hearts, shredded
1/3 cup bean dip
1/2 cup black beans
1 can white shoe peg corn, drained well
2 cups grape tomatoes, halved
1 small bunch green onions, thinly sliced
2 limes, juiced
3/4 cup shredded Jack and Cheddar cheeses
1/4 cup chopped cilantro + a bit more for garnish
1 lime, cut into wedges.

  • Toss together the lettuce, tomatoes, black beans, corn, green onions and cilantro.
  • Generously season salt and pepper.
  • Drizzle with lime juice and toss again.

ASSEMBLY

  • Place tortilla bowls on plates.
  • Divide salad amongst tortilla bowls.
  • Top with a spoonful of bean dip.
  • Top with a spoonful of meat mixture.
  • Sprinkle with cheese.
  • Garnish with lime wedges and remaining cilantro.

STUFFED CHICKEN ALFREDO SHELLS

STUFFED CHICKEN ALFREDO SHELLS
20 whole Jumbo Pasta Shells, Cooked And Drained
2 Boneless, Skinless Chicken Breasts or 2 cups shredded rotisserie chicken
FRESH ground salt And pepper, to taste
Avocado Oil
3/4 cups ricotta cheese (whole milk, NOT low-fat))
3/4 cups SMALL CURD cottage cheese (whole milk, NOT low-fat)
3/4+ 1/4 cups grated Mozzarella cheese
2+ 1/4 cups grated Parmesan cheese
2 whole LARGE eggs, lightly beaten
1/4 cup minced FRESH parsley
2 tablespoons minced FRESH basil
4 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
4 cloves garlic, minced

  • Preheat oven to 375°.
  • Season the chicken breasts on both sides with salt and pepper.
  • Heat a grill pan or iron skillet over medium heat, drizzle with avocado oil.
  • Cook the chicken on both sides until cooked through.
  • Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan cheese, eggs, 2 tablespoons of the fresh parsley, salt, pepper, and chicken, stirring to combine. Add heavy cream as necessary 1 tablespoon at a time. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle with the flour. Whisk and cook until the roux turns golden brown.
  • Pour in the milk and cream, whisking constantly, and cooking for a few minutes, until thickened.
  • Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stirring until well blended.
  • Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish.
  • Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture.
  • Lay them face down in the pan, then pour the sauce all over the top.
  • Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan cheeses.
  • Bake for 25 minutes, or until bubbly and the cheese is golden.

PAN SEARED SWORDFISH with LEMON SAUCE

PAN SEARED SWORDFISH with LEMON SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for garnish
1/2 teaspoon (packed) grated lemon zest
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon zest in small bowl.
  • Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.