Category: PROTEINS

SAUCY MEATBALL SLIDERS

SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

  • Preheat oven to 450°.
  • In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
  • Add ground beef and minimally mix by hand JUST until well blended.
  • Form 6 meatballs.
  • Place meatballs on a baking sheet that has been lined with foil.
  • Bake 15-18 minutes until browned and cooked through.
  • While meat balls cook, heat sauce in large skillet.
  • When meatballs are finished baking add them to sauce, turning to coat.
  • Toast buns.
  • Plate bun bottoms.
  • Add a meatball to each bun bottom and top with a spoonful of meat sauce.
  • Top with Parmesan cheese.
  • Add bun tops.
  • Serve with salad.

LEMON CHICKEN COSTOLETTA

Chicken Costoletta a Cheesecake Factory Copycat ala made from scratch. When they serve this to you in the restaurant the sauce is almost non-existent on the plate.  The sauce is a mandatory flavor ingredient- don’t scrimp. I use sauce on the mashed potatoes also. From what I can find, the term “costeletta” translates into “cutlet”.  This recipe is versatile and can be changed up from the lemon to apricot, peach or even plum easily. Use your imagination. 😀
LEMON CHICKEN COSTOLETTA
4 thin chicken steaks or flattened tenderloin breasts
1/2 cup flour
2 Large Eggs, lightly beaten
1 cup Panko breadcrumbs
1 lemon, zested (save lemon for juicing into sauce)
1/4 cup Pecorino Romano cheese grated
1/4 cup avocado oil
2 tablespoons butter
  • Set up three bowls for dredging. In one, place the flour. In the second, add the eggs. In the third, combine the breadcrumbs, lemon zest and cheese.
  • Coat each piece of chicken first in the flour, then the eggs letting the excess drip off before dipping into the , and the breadcrumb mixture.
  • Heat a large nonstick saute pan over medium heat and add the oil and butter.
  • Once butter is melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. DO NOT CROWD PAN. You may need to do this in two batches.
  • Remove chicken from the pan and drain on paper towels to absorb any excess oil.
  • Set aside.
SAUCE
1 tablespoon avocado oil
1 tablespoon flour
2 cloves garlic, minced
1/4 cup whole milk
3/4 cup heavy cream
1/4 cup chicken stock
Juice of 1 Lemon
1 tablespoon butter
  •  Melt the oil in a medium saucepan over low-medium heat.
  • Add the garlic sauteing 1-2 minutes.
  • Whisk in the flour until golden.
  • Whisk in the milk, heavy cream, chicken stock and lemon juice.
  • Bring to a boil over medium-high heat until the sauce has thickened, about 3-5 minutes.
  • Stir in the butter and pour desired amount of sauce over the chicken and mashed potatoes.

RED PEPPER GLAZED HALIBUT

RED PEPPER GLAZED HALIBUT
FISH
2 Halibut Fillets
FRESH ground salt and pepper
1 green onion, sliced thin

  • Adjust oven rack to 6 inches below broiler.
  • PREHEAT broiler.
  • Line baking sheet with foil.Place baking rack on top of foil and spray with non-stick cooking spray.
  • Generously season fillets with salt and pepper on both sides.
  • Arrange fillets on baking rack.
  • Generously brush tops of fillets with glaze.
  • Broil fillets for 2 minutes.
  • Flip fillets. Generously brush with glaze and return to oven another 2-3 minutes until they flake easily.
  • Serve with rice, potatoes or veggies of choice and remaining glaze.
  • Sprinkle with sliced green onions as garnish.

GLAZE
1/2 cup apple jelly (I use apricot a good deal of the time)
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
2 green onions, sliced thin
1 tablespoon avocado oil
2 tablespoons Bragg’s Liquid Aminos
1 tablespoons QUALITY honey
2 cloves garlic, minced
1 teaspoon sesame oil

  • In a small sauce pan whisk together the jelly, red pepper flakes, vinegar, green onions, liquid aminos, honey, avocado oil, sesame oil and green onions.
  • Cook over medium heat about 10 minutes, stirring frequently until syrupy and reduced by about half.

SWEET & SPICY BACON DUTCH BABY PANCAKE

Giving up sugar is the HARDEST thing I have ever had to do. And since it will NEVER change I’m still working to take some favorite recipes and rework them into less sugary meals so I can eat them.

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

  • Place the bacon in an even layer in a large skillet.
  • Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
  • Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
  • Pour off some of the rendered bacon fat, leaving just a small amount.
  • Return the skillet to the heat and pour the maple syrup mixture over the bacon.
  • Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
  • Serve warm.

DUTCH BABY PANCAKE
3 tablespoons butter
3 eggs
3/4 cup milk
2 teaspoons PURE vanilla
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon lemon zest, from 1 lemon
OPTIONAL
2 tablespoons powdered sugar, to garnish
Berries, whipped cream, jam or maple syrup if desired

  • Preheat the oven to 400°.
  • Place butter in a 10-12 inch enameled cast iron skillet and place skillet in the hot oven to heat up while you mix the batter.
  • In a small bowl whisk together the eggs, milk and vanilla until smooth.
  • In a separate medium bowl whisk together the flour, sugar, salt and lemon zest.
  • Add the wet ingredients to the dry ingredients and use an electric beater to fully incorporate the wet and dry together until smooth.
  • Allow the batter to rest for 5 minutes.
  • Remove the pan from the oven and swirl butter over all sides.
  • Pour the batter into the center of the pan and place the pan in hot oven.
  • Bake for 20 to 25 minutes or until puffed and brown around the edges and set in the center.
  • Remove from the oven and dust with powdered sugar. The pancake will immediately start to collapse.
  • Top with bacon pieces or berries and whipped cream.
  • Dust with powdered sugar and add berries if desired.

NOTES**

  • Any leftover bacon is PERFECT in a homemade baked BBQ bean recipe.
  • SLAB bacon can be hard to find. When I can’t find it, I use thick sliced and cut it into 2 inch pieces.

CHICKEN PARMESAN CASSEROLE

CHICKEN PARMESAN CASSEROLE
1/2 pound penne pasta
3/4 pound chicken breast, cut into bite size pieces
Wondra flour for dredging
Fresh ground black pepper and salt
1 tablespoon butter
1 tablespoon avocado oil
1/2 batch marinara sauce (recipe below)
1 1/4 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
4 slices Provolone cheese

  • Preheat oven to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Cook pasta per package directions on the al dente’ side. Drain and set aside.
  • Combine flour and seasonings in a ziplock bag.
  • Heat butter and oil in skillet until sizzling.
  • Dredge chicken pieces in flour mixture, shaking off the excess.
  • Add chicken pieces to hot oil and quickly sear all sides.
  • In a large bowl gently combine sauce and pasta with the majority of the Mozzarella and Parmesan reserving some for the top.
  • Gently fold in chicken pieces and stir to coat.
  • Spread ingredients evenly into baking dish.
  • Top with provolone slices followed by the remaining Parmesan and Mozzarella.
  • Cover with foil and bake 40 minutes.
  • Uncover and return to oven baking another 10-15 minutes until cheese is bubbly and brown.
  • Let cool 10 minutes before serving.

SAUCE
1 tablespoons avocado oil
1 tablespoon butter
1/2 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can petite diced tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup marinara sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten
1 tablespoon butter
9-10 button mushrooms, sliced thin

  • Preheat oven to 350°.
  • Spray a 9×9 deep baking dish with non-stick spray.
  • In a large skillet heat avocado oil over medium high heat.
  • Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
  • Add garlic and cook a minute more until fragrant.
  • Stir in tomatoes,marinara sauce, chicken broth, salt and pepper.
  • Reduce heat to low simmer, cover and cook 45 minutes.
  • In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
  • Toss together the Parmesan and mozzarella cheeses.
  • Over a medium-high heat melt butter.
  • Add mushrooms ans saute until caramelized.

ASSEMBLY

  • Add 1/3 of chicken mixture to baking dish.
  • Top with a layer of lasagna noodles.
  • Add a thin layer of chicken mixture.
  • Top with a layer of the ricotta mixture.
  • Top with a layer of the cheeses.
  • Repeat layers 2 more times ending with mushrooms before final cheese layer.
  • Cover and bake 20 minutes.
  • Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
  • Let stand 10 minutes before serving.

BUFFALO CHICKEN LASAGNA

BUFFALO CHICKEN LASAGNA

Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can ROTEL original tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup Frank’s original Hot Sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
3/4 cup bleu cheese crumbles
3/4 cup grated jack cheese
1/4 cup grated cheddar cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten

  • Preheat oven to 350°.
  • Spray a 9×9 deep baking dish with non-stick spray.
  • In a large skillet heat avocado oil over medium high heat.
  • Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
  • Add garlic and cook a minute more until fragrant.
  • Stir in tomatoes, hot sauce, chicken broth, salt and pepper.
  • Reduce heat to low simmer, cover and cook 45 minutes.

 

  • In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
  • Add parsley and bleu cheese mixing until well blended.

 

  • Toss together the jack, cheddar and mozzarella cheeses.

ASSEMBLY

  • Add 1/3 of chicken mixture to baking dish.
  • Top with a layer of lasagna noodles.
  • Add a thin layer of chicken mixture.
  • Top with a layer of the ricotta mixture.
  • Top with a layer of the cheeses.
  • Repeat layers 2 more times.
  • Cover and bake 20 minutes.
  • Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
  • Let stand 10 minutes before serving.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Frank’s Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles, prepared per package
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!
This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

HOBO CHICKEN & SMOTHERED BEANS AND CORN

I’ve been making packs like this since girl scouts, but they keep getting a little more flavorful and “elegant” as time goes on. Hubby also wanted smothered beans tonight and what a HAPPY accident that was.  The sauce from the chicken merged with the sauce from the beans and voile’ we entered the mega flavor zone. I will make these two recipes together from now on.

The beauty of the HOBO CHICKEN recipe is that you can mix and match the chicken pieces to each person’s likes and dislikes. You can also do the same with the sauce.  I’m deathly allergic to mustard, but hubby loves it so after I pour half the sauce over mine, I add a tablespoon of Dijon mustard to his sauce and then pour it over his.  I then label the packets well! 😀

HOBO CHICKEN serves 4

4 skinless chicken breasts or 8 skinless chicken thighs or any combination you like
2 large carrots, sliced
2 cans white shoepeg corn
4 green onions, sliced
1 tablespoon sesame seeds
1/3 cup Bragg’s Liquid Aminos
1/2 cup Country Bob’s All Purpose sauce
3 tablespoons Hoisin sauce
2 cloves garlic, minced

  • Cut 4 large (12×18) heavy duty squares of foil.
  • Lightly spray foil with non-stick cooking spray.
  • Place equal portions of corn and carrots in the center of each piece of foil.
  • Top with chicken pieces.
  • Sprinkle with green onions.
  • Sprinkle with sesame seeds, saving a few for garnish at the end.
  • In a small bowl whisk together the liquid aminos, hoisin sauce, garlic, and Country Bob’s sauce.
  • Divide evenly and spoon over chicken.
  • Using the long edges bring up the edges and fold into a large fold.
  • From the opposite side, bring up edges to seal seams loosely so there is enough room for heat circulation.
  • Heat grill to low-medium.
  • Grill covered at 350-400 degrees for 35-40 minutes until chicken is cooked through.
  • Open foil, sprinkle with remaining sesame seeds and serve immediately.

SMOTHERED GREEN BEANS AND CORN

2-15 ounce cans green beans, WELL drained
1 12 ounce can white shoepeg corn, WELL drained
1/2 pound bacon, diced
1/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons Bragg’s Liquid Aminos
3/4 teaspoon garlic powder

  • Preheat oven to 350°.
  • Pour drained green beans and corn in an 8×8 inch pan.
  • In a large skillet, cook bacon until almost done but not too crispy. Drain on paper towels.
  • Sprinkle cooked bacon on top of green beans.
  • Whisk together brown sugar, melted butter, liquid aminos and garlic powder.
  • Pour over green beans.
  • Bake uncovered for 40 minutes.

BEEF & BROCCOLI ala SLOW COOKER

CHINESE BEEF & BROCCOLI ala SLOW COOKER serves 4

1 1/2 pounds chucks roast
4 leeks, (whites and light green parts only) halved and cut into pieces
6 cloves garlic, whole and unpeeled**
6 thin slices ginger, unpeeled**
1 red jalapeño, seeded and thinly sliced
3 tablespoons flour
1/4 cup Hoisin sauce
1/3 cup beef broth
1/4 cup dry sherry
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
2-3 cups broccoli florets
Cooked rice

  • Combine leeks, garlic, ginger and jalapeño pieces in slow cooker.
  • Sprinkle with the flour and toss to coat. If using the meat in pieces, add meat, then flour and toss with the flour.  Otherwise nestle meat into vegetable mixture after tossing veggies with the flour.
  • Whisk together Hoisin sauce. beef broth, liquid aminos, brown sugar and rice wine.
  • Pour over meat, cover and cook on low 7 hours.

 

  • Remove meat to cutting board to rest.
  • Discard garlic and ginger.**
  • Slice meat against the grain into bite size pieces.
  • Add meat back to slow cooker along with broccoli florets.
  • Increase heat to HIGH and cook 5-10 minuses more until desired broccoli consistency.
  • Serve over rice.

NOTES:

  • **I use a small cheesecloth spice bag for these so they are easier to discard at this stage or you can peel them, chop smaller and leave them in.
  • You can cut the cooking time in half by chopping steak into small bite size pieces first.

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CREAMY SUN DRIED TOMATO PARMESAN CHICKEN

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN
1 1/2 pounds large THINLY sliced boneless and skinless chicken breasts
1 shallot, sliced thin
1 cup sliced mushrooms
6 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
5 ounce jar sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
3 tablespoons reserved sun dried tomato oil or olive oil, divided
5-6 button mushrooms, diced
1/2 cup white wine
1 1/2 cups heavy cream
1 1/2 – 2 cups spinach (optional)
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley to serve

  • Season chicken with salt, pepper, paprika and onion powder.
  • Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  • Sear the chicken for 2 minutes or so each side, or until golden and cooked through.
  • Transfer to a warm plate and set aside.
  • Add the remaining oil to the pan.
  • Add shallots and garlic, sautéing a minute or so until garlic is fragrant.
  • Add in the sun dried tomatoes and mushrooms if using sautéing 1-2 more minutes to release their flavors.
  • Add paprika and Italian seasoning, stirring to blend.
  • Reduce heat to a medium-low.
  • Add white wine and then the heavy cream, stirring to blend.
  • Bring to a gentle simmer, while stirring occasionally.
  • Season to taste with salt and pepper.
  • Add the Parmesan cheese. Allow sauce to simmer for a few minutes until cheese melts and blends into sauce.
  • Add in spinach leaves if using and allow to wilt in the sauce.
  • Add the chicken back into the pan; top with parsley and serve over pasta.

 

BBQ STEAK TIPS

Steak tips come from one of two areas of the cow, either the tenderloin (a more tender, expensive cut) or from the sirloin or round flap meat.

BBQ STEAK TIPS
2 tablespoons avocado oil
1 small container Greek yogurt
1 LARGE red onion, halved and sliced thin
Fresh ground salt and pepper
1 1/2 pounds steak tips
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons of your favorite BBQ sauce
2 tablespoons unsalted butter, cold and cubed

  • Stir steak tips with yogurt and let sit 45 minutes.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Cook onion with a sprinkle of salt covered until softened and slightly browned, about 5 minutes.
  • Using a slotted spoon remove onions from skillet.
  • Add additional tablespoon of oil.
  • Pat steak tips dry and then generously season them with salt and pepper.
  • Add steak to the pan and cook until browned all over to desired doneness (5-20 minutes).
  • Transfer steak to platter and tent with foil.
  • Add onion back to skillet along with the broth and BBQ sauce.
  • Simmer 5 -10 minutes over medium heat until sauce begins to thicken.
  • Season to taste.
  • Whisk in butter pieces.
  • Add steak tips into sauce, stirring to coat.
  • Ladle steak tips and sauce over prepared pasta.
  • Enjoy.