Category: PROTEINS

CROCK POT SWEET & SOUR PORK ~ BLOG 365.21

SWEET & SOUR PORK – 6 servings
2 tablespoons paprika
FRESH ground sea salt and black pepper
1-1/2 pounds boneless pork loin roast, cut into 2-3 inch chunks
2 tablespoons avocado oil
1 20 ounce can crushed pineapple
1 LARGE shallot, sliced
1 medium red pepper, chopped
1/3 cup cider vinegar
1/3 cup homemade chicken broth
1/4 packed brown sugar
2 tablespoons Bragg’s liquid aminos
2 tablespoons cornstarch
1/4 cup cold water
Sliced green onions, optional
Hot cooked rice, optional

  • Generously season pork pieces with the paprika, FRESH ground salt and pepper.
  • Heat avocado oil in cast iron skillet.
  • Brown pork on all sides.
  • Remove pork to crock pot.
  • Add shallot and red pepper and saute 1-2 minutes.
  • Add shallots and red pepper to crock pot.
  • Whisk together the pineapple, chicken broth, vinegar, brown sugar and liquid aminos.
  • Pour over pork mixture, stirring to combine.
  • Cook on low 6-8 hours or until pork pieces are tender and shreds easily.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Cook and stir until sauce is thickened, 1-2 minutes.
  • If desired, sprinkle with green onions and serve over rice.

FRENCH ONION CHICKEN ~ BLOG 365.17

If you love French Onion Soup, you’ll go COMPLETELY bonkers over this recipe.

FRENCH ONION CHICKEN adapted from MARIA’S MIXING BOWL

2  LARGE shallots, halved and sliced
1/3 cup chopped dried chanterelle mushrooms
1/2 cup crisp white wine
3-4 tablespoons butter, divided
1 3/4 cups beef broth
4 thin chicken steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 teaspoon FRESH thyme leaves
1 1/2 tablespoons WONDRA flour
4 slices deli-style provolone cheese
FRESH parsley, for garnish
French fried onions, for serving, optional
Mashed potatoes, for serving

  • Soak mushrooms in wine for 30 minutes to reconstitute.
  • Preheat oven on to 350°.
  • Melt 2 tablespoons butter in an oven-safe skillet over medium high heat.
  • Add shallots and stir, cooking 8-10 minutes until softened.
  • Add mushrooms and any remaining wine and stir, cooking 8-10 more minutes until caramelized.
  • Remove from skillet and set aside.
  • Add another tablespoon of butter to the pan.
  • Season chicken breasts with salt, pepper, and FRESH thyme leaves.
  • Cook chicken in skillet for about 2-3 minutes per side.
  • Move chicken to a plate and cover to keep warm.
  • Return onion and mushrooms to skillet and sprinkle with flour.
  • Stir and cook 1 minute before adding beef broth, whisking until thickened.
  • Add chicken back to skillet and spoon sauce over the chicken.
  • Top each breast with one slice of provolone. Spoon a bit of sauce over the cheese.
  • Move to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
  • Remove from oven and spoon more of the sauce over the chicken.
  • Top with parsley and French fried onions.
  • Serve over mashed potatoes. 


KUNG PAO CHICKEN ~ BLOG 365.15

KUNG PAO CHICKEN 

2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.

FRENCH ONION PORK CHOPS ~ BLOG 365.7

This is the perfect “date night” recipe for 2. Thin pork chops smothered with a creamy sauce and topped with crispy fried onions are fork tender and simply addicting. Serve with rice pilaf of creamy mashed potatoes.

FRENCH ONION PORK CHOPS serves 2

4 boneless pork chops, thin cut
3/4 cup sour cream
1/2 package Lipton French Onion dip mix
1/2 cup French’s Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of an 8×8 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 
  • 
Cover the dish with foil and bake for 30-45 minutes until the meat is cooked through.

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE ~ BLOG 365.6

PAN SEARED CHICKEN with CHARRED CARROTS and APPLE BROWN BUTTER VINAIGRETTE

1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.

MARRY ME CHICKEN MADE SIMPLY ITALIAN ~ UPDATED ~ BLOG 365.5

This saucy, tender and creamy meal is just so delicious that he will propose LOL or at least that’s what was said in years past. He may not propose, but he will be satisfied with this truly melt in your mouth chicken dish.

MARRY ME CHICKEN

2 tablespoon avocado oil+
A pint of cherry or grape tomatoes, cut in half
FRESH ground sea salt and black pepper, to taste
2 pounds boneless skinless chicken thighs or chicken steaks (your preference)
3 cloves garlic, minced
1 tablespoon FRESH thyme or tarragon (your preference)
1 teaspoon crushed red pepper flakes
scant 1/4 cup champagne (pink moscato is my favorite) or white wine
1 cup homemade chicken stock
3/4 cup heavy cream
FRESH chopped parsley, torn to garnish
1 tablespoon potato starch or cornstarch, for thickening

  • Preheat oven to 400°.
  • Heat a large oven proof skillet over medium heat with 2 tablespoons avocado oil.
  • Place tomato halves in the skillet.
  • Add a few pinches of salt and pepper and toss it all together to combine.
  • Place in the oven to roast for 15-20 minutes, stirring once and roasting until the tomatoes have sizzled off some of their water and begin to brown slightly.
  • While the tomatoes are roasting, season the chicken generously on both sides with salt and pepper.
  • Remove skillet from the oven and reduce the oven temperature to 375°.
  • Transfer all of the tomatoes to a small bowl. Set aside.
  • Add a bit more avocado oil if necessary and sear the chicken in the same pan the tomatoes roasted in until golden brown on both sides. Don’t worry about cooking the chicken all the way through. It will spend enough time in the oven to cook through and tenderize.
  • Place the seared chicken in a shallow bowl or platter with a lip to catch any juices and set aside.
  • Reduce the heat to low. DO NOT WIPE OUT PAN! You want the nice browned bits across the pan for flavor!
  • Add garlic to the pan and stir constantly around the pan for 1 minute.
  • Stir in thyme or tarragon and red pepper flakes.
  • Return the tomatoes to the pan along with the champagne.
  • Scrape all those browned bits off the bottom of the pan as the wine cooks off.
  • Stir in chicken stock and heavy cream and bring to a low simmer.
  • Return the chicken pieces to the pan, nestling them in the sauce.
  • Place the skillet in the oven and bake for 18-20 minutes.
  • Remove from the oven when chicken is cooked through.
  • Transfer chicken to a plate and keep warm.
  • In a small bowl whisk together cornstarch or potato starch and 1 tablespoon of water.
  • Add to sauce, whisking to thicken. If the sauce doesn’t thicken immediately, place it back on a burner on low for a minute or two.
  • Return the chicken to the sauce and garnish with FRESH parsley.
  • Serve over rice, pasta or mashed potatoes.

BLOOMING QUESADILLA

BLOOMING QUESADILLA adapted from SPACE SHIPS & LASER BEAMS

A Blooming Quesadilla Ring is PERFECT for the upcoming holidays, a tailgate or Super Bowl party or even a church potluck.

20 taco sized soft flour tortillas
4 cups FINELY shredded taco blend Colby jack cheese
3 cups shredded rotisserie chicken pieces (OR PROTEIN OF CHOICE)
1 SMALL red bell pepper, seeded and FINELY diced
1/2 cup FINELY diced red onion
1/2 cup salsa your favorite brand
1 cup Taco Bell mild taco sauce
2 cups cheddar cheese finely shredded
2 tablespoons FRESH chopped cilantro

GARNISHES
FRESH chopped cilantro
Lime wedges
Sour cream
Chopped green onions
Salsa

  • Preheat oven to 375°.
  • Line a baking sheet with parchment paper.
  • Place a large, wide mouth glass jar in the center of the baking sheet.

  • Cut the tortilla’s in half.
  • Cover the halved tortilla’s with a clean dry cloth and set aside so they don’t dry out.

  • In a large mixing bowl combine the shredded cooked chicken, red pepper, 2 tablespoons of the cilantro, red onion, salsa and taco sauce.
  • Stir well until all of the ingredients are well mixed. 

  • Sprinkle each tortilla with 1 ½ to 2 tablespoons each of the shredded colby monterey jack cheese and the chicken mixture.
  • Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small pointed ends of the cones need to touch the wide mouth jar and form a ring around the jar.

  • Once you have made a complete bottom layer of about 12 to 13 “cones,” sprinkle ¾ cup of the shredded cheddar cheese on top of the ring.

  • Repeat the ring of cones for a second layer.
  • Then top with 1 cup of the colby and monterey jack cheese.

  • Repeat for the 3rd and final ring.
  • Remove the glass jar from the center of the cones.

  • Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.
  • Using the edges of the parchment paper, carefully transfer the quesadilla ring to a platter.
  • Serve the quesadilla ring with your favorite salsa or dipping sauce AND garnishes.

NOTES: If trimming off the excess parchment paper, BE VERY CAREFUL not to touch the hot cheese.


SALISBURY STEAK & POTATO SKILLET

SALISBURY STEAK & POTATO SKILLET
2 tablespoons butter or avocado oil
1 pound ground beef
1 small Vidalia onion, halved and diced
1 shallot, diced
1 clove garlic, minced
1 tablespoon FRESH thyme leaves
10-12 small gold potatoes, quartered
3 cups beef broth
2 tablespoons ketchup
2 1/2 tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder
2 1/2-3 tablespoons cornstarch
FRESH ground sea salt and black pepper, to taste

  • Combine the ground beef, 1 tablespoon Worcestershire sauce, garlic, minced shallot, FRESH ground sea salt and black pepper.
  • Form meat into several “flat meatballs”.
  • Heat the butter or avocado oil in a large skillet.
  • Brown “meatballs” on each side. Remove from skillet and set aside.
  • Microwave halved potatoes 3-5 minutes. Set aside. Do not wipe out skillet.
  • Add onions to skillet, sprinkle with FRESH ground sea salt and black pepper.
  • Saute 5 minutes until starting to caramelize.
  • Add 2 cups of beef broth to onions and simmer 5 minutes.
  • Add potatoes and simmer another 5 minutes until potatoes are tender.
  • Whisk ketchup, remaining Worcestershire sauce, thyme leaves and cornstarch together. If you want a really thick gravy use the entire 3 tablespoons. Stir the mixture into the skillet and cook, stirring frequently until gravy thickens to desired consistency.
  • Add the meat patties back into the pan and simmer on low until heated through.
  • Season to taste.

TUSCAN CHICKEN PASTA

TUSCAN CHICKEN PASTA serves 4

2 cups rotisserie chicken breast pieces
8 ounces spiral pasta (I didn’t have enough so I used half rotini and half penne)
3/4 + 1/2 cups chicken bone broth
2 tablespoons butter
3/4 cup WHOLE milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup FRESH grated Parmesan cheese
1/2 cup sun-dried tomatoes
2 tablespoons chopped FRESH basil
3-4 slices bacon, diced – browned, drained of ALL fat and crisp
FRESH ground sea salt and black pepper

  • Add sun-dried tomatoes to 3/4 cup homemade chicken bone broth to re-hydrate for 1 hour. This can also be done 24-48 hours ahead of time.
  • Prepare pasta per package instructions.
  • While pasta is boiling, melt butter in skillet over medium high heat.
  • Add onions, sauteing 1 minutes or so.
  • Add the milk, cream cheese, remaining 1/2 cup chicken bone broth and garlic powder, cooking and stirring 3-5 minutes until cream cheese is melted and mixture is a smooth consistency.
  • Stir in 3/4 cup Parmesan cheese, sun-dried tomatoes, basil, spinach, salt and pepper cooking and stirring until spinach is wilted.
  • Serve immediately with garlic bread.
  • Garnish with additional basil, bacon bits and remaining FRESH grated Parmesan cheese.

NOTE: Leftovers can be placed in a casserole dish, topped with Mozzarella cheese. Bake 25 minutes until casserole is cooked though, cheese is melted and browned and serve as a new meal.

MEXICAN QUICHE

MEXICAN QUICHE

1 10 inch flour tortilla burrito size
3 cups shredded rotisserie chicken pieces
1/3 cup FINELY chopped FRESH cilantro leaves
4 ounce can chopped green chiles, drained well
1/2 cup salsa
2 cups shredded sharp cheddar cheese
FRESH ground salt and pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder

GARNISHES
Sour cream
Salsa
Guacamole
Chopped green onions

  • Preheat oven to 450°.
  • Grease 9-inch spring form pan.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, salsa, cilantro, green chiles, 1 cup of the cheese, FRESH ground sea salt and black pepper in large bowl until combined.
  • Whisk together the eggs, milk, flour, baking powder, and FRESH ground sea  salt and black pepper in bowl until smooth.
  • Slowly pour egg mixture over chicken mixture and fold to combine.
  • Spread filling evenly into tortilla.
  • Bake until surface is golden brown, 25-30 minutes or until set when a knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more until cheese is melted.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Serve with your favorite garnishes.

NOTES: The chicken can be easily traded out for browned ground beef or a pulled pork.

BLACK BEAN CHICKEN

BLACK BEAN CHICKEN

1 can seasoned black beans, drained and rinsed
1 can Green Giant Mexican corn niblets, drained
1 cup chunky salsa
2 tablespoons butter
4 boneless, skinless chicken breasts
1 tablespoon KINDERS taco seasoning
1 cup shredded cheddar cheese

  • Coat chicken breasts all over with the taco seasoning.
  • Melt butter in large skillet over medium high heat.
  • Add chicken breasts, searing for one minute per side.
  • Reduce heat to low.
  • Add beans, corn and salsa.
  • Simmer 10-15 minutes until chicken is cooked through.
  • Sprinkle with cheese.
  • Cut chicken into slices and serve over rice or fritos.

PORK & SCALLOPED POTATO STEW

While Mary touts this as a one pan recipe I don’t mind the extra dishes to make any recipe easier. Yields 6 to 8 servings

PORK & SCALLOPED POTATO STEW adapted from Mary Berg

STEW
1 1/2 – 2 pounds (700 grams) trimmed pork shoulder or tenderloin, cut into bite sized pieces
FRESH ground sea salt and black pepper, to taste
1/4 cup WONDRA flouor
4 tablespoons butter
1 red onion, peeled & cut into wedges
2 LARGE carrots cut diagonally into large rustic pieces
1 leek, cut into 1 inch slices
4-5 cloves, minced
1 cup (250 milliliters) dry cider (alcoholic – non alcoholic – your choice)
1 cup (250 milliliters) homemade chicken stock
2 sprigs FRESH thyme leaves
1 FIRM sweet apple
Juice of 1 LARGE lemon
2 cups baby spinach leaves

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter with 2 tablespoons flour and toss to coat.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer pork pieces to a plate.
  • Add the butter to the pan along with the onions, carrots and leeks, cooking 5-8 minutes JUST until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
  • Add the pork and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock and thyme.
  • Bring to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup (85 milliliters) half and half
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon FINELY chopped thyme, plus more for serving
2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick
2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick
1 SMALL red onion, thinly sliced rounds
Sour cream, for serving

  • Whisk together the cream with salt, pepper, a pinch of nutmeg and thyme.
  • Preheat the oven to 400°.
  • Stir in the apples and greens.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there.
  • Brush the topping with the cream mixture and transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving with sour cream and a sprinkling of thyme.