Category: PROTEINS

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

  • Preheat oven to 350°.
  • Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
  • Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
  • Tenderize the chicken if necessary.
  • Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
  • Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
  • Melt the butter in a small sauce pan.
  • Add lemon juice and lemons, discarding all seeds.
  • Add white wine and parsley, allowing mixture to come to a SLOW boil.
  • Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
  • Cover and bake for about 20 minutes.
  • Serve with pasta or rice.

SLOW-COOKED CHICKEN Ala KING ~ BLOG 365.354B

SLOW-COOKED CHICKEN Ala KING

1 can condensed cream of chicken soup, undiluted
3 tablespoons AP flour
FRESH ground black pepper
Dash Frank’s original hot sauce
1 pound boneless, skinless, cubed chicken breasts
1 celery rib, halved and diced
1/2 cup chopped red pepper
1 bunch green onions, sliced thin
1 -10 ounce package frozen peas, thawed
Mashed potatoes

  • Stir together soup, flour, pepper and Frank’s original hot sauce until smooth in a 3-qt. slow cooker.
  • Stir in chicken, celery, red pepper and onion.
  • Cover and cook on low for 4-5 hours or until meat is no longer pink.
  • Stir in peas and cook 30 minutes longer or until heated through.
  • Serve over mashed potatoes.

NOTES:

  • Most recipes call for green pepper, but I can’t tolerate green pepper so I substitute red pepper.
  • You’ll note there is no salt in the ingredients list. The soup is generally salty enough, but add more if you would like.

CHICKEN LEMONAISE ~ BLOG 365.350

CHICKEN LEMONAISE

1 pound boneless, skinless chicken breasts or tenders
3/4 cup mayonnaise
1/2 cup FINE bread crumbs
FRESH ground sea salt and black pepper
3+2 tablespoons butter
1/2 cup chopped onion
3 tablespoons WONDRA flour
1 cup hot water
1/2 cup homemade chicken stock
3 teaspoons better than bouillon paste
1/4 cup chopped parsley
Juice of 1 LARGE lemon (3 tablespoons)

  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Rub chicken with 1/4 cup mayonnaise and dredge in bread crumbs.
  • Heat 3 tablespoons butter in skillet over medium heat.
  • Saute’ chicken pieces 2-3 minutes on each side until cooked through. Keep warm.
  • Add remaining butter to skillet.
  • Add onion and sauté until tender.
  • Sprinkle with flour, stirring until blended.
  • Gradually stir in water until smooth.
  • Add remaining ingredients, cooking and stirring to a SLOW boil.
  • Stir in remaining mayonnaise and stir until smooth.
  • Serve chicken over mashed potatoes.
  • Ladle gravy over chicken.

NOTE:

  • Original recipe called for margarine, but I don’t use it – so your choice.
  • I also use WONDRA exclusively for sauces and gravies, but the original recipe called for plain AP flour.
  • Recipe also called for 3 chicken bouillon cubes and I substituted to my preferred ingredient of better than bouillon paste.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

LEMON BUTTER PORK CHOPS ~ BLOG 365.343

The key to this recipe is to quickly sear the pork in a hot pan before baking it to perfection in the tart lemon butter sauce.

LEMON BUTTER PORK CHOPS yields 4 servings

4 boneless pork chops, at least 1 inch thick
1 tablespoon butter
1 tablespoon avocado oil
FRESH ground sea salt and pepper
½ cup WONDRA (extra fine) flour
4 tablespoons unsalted butter
2 garlic cloves, FINELY minced
1 EXTRA LARGE lemon juiced, 4 tablespoons
1 LARGE lemon, thinly sliced

  • Preheat the oven to 350°.
  • Lightly spray baking dish with non-stick spray. Set aside.
  • Tenderize the pork chops, if necessary.
  • Generously season the pork chops all over with salt and pepper.
  • Melt butter and avocado oil together in a large skillet over medium heat.
  • Dredge pork chops in the flour making sure they are completely covered, but shaking off excess.
  • Sear chops 2 to 3 minutes per side.
  • Transfer chops to a baking dish.
  • In the same skillet over medium-low heat and add the unsalted butter.
  • Add the garlic and cook for 30 seconds.
  • Add the lemon slices and lemon juice, cooking 2 to 3 minutes.
  • Turn lemon slices, adding a pinch of salt and pepper.
  • Pour the lemon butter mixture over the pork chops in the baking dish.
  • Bake 8 to 10 minutes, or until the internal temperature of the pork reaches 150°-155°.
  • Remove from oven and sprinkle with fresh herbs.
  • Serve immediately with your favorite side dishes.

REUBEN BRAID ~ BLOG 365.336

This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust. I skip the deli slice corned beef though and use my SLOW COOKER corned beef leftovers that were frozen with the sauerkraut. We also like to skip the Everything bagel seasoning – it just isn’t necessary.

REUBEN BRAID serves 4

8 ounce package crescent rolls
½ pound crockpot reuben leftovers, squeezed dry
1/3 cup WELL drained sauerkraut
4 slices Mozzarella or Provolone cheese
1 egg, beaten
 Homemade Thousand island dressing for dipping

  • Preheat oven to 375°.
  • Preheat your baking pan or stone for a crispier crust.
  • Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9″ x 13″ rectangle.
  • Place the corned beef mixture in a square in the center, leaving ½” from the long sides of the dough and 3″ from the short sides.
  • Top with the extra sauerkraut, if using and the cheese.
  • Cut 8 strips in the dough on each of the short sides about 1” apart.
  • To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
  • Transfer completed braid to baking pan or stone using a pizza peel or extra large spatula.
  • Brush the egg over the dough.
  • Sprinkle with the seasoning, if using.
  • Bake 20-25 minutes or until golden brown and cooked through.
  • Remove the stone from the oven and cool for 5 minutes.
  • Serve with the dressing.

SLOW COOKED BEEF & MUSHROOM STROGANOFF ~ BLOG 365.329

This is the PERFECT cozy recipe for cold fall and winter nights.

SLOW COOKED BEEF & MUSHROOM STROGANOFF

2 pounds boneless chuck roast, cut into 3 x 1/2 inch pieces
8 ounces BEECH mushrooms or 1 pound fresh sliced mushrooms
1 LARGE Vidalia onion, chopped
1 can Campbell’s cream of celery soup
2 tablespoons Bragg’s liquid aminos
2 tablespoons Dijon mustard
1 tablespoon Lea & Perrin’s Worcestershire sauce
3-4 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper
Prepared egg noodles

  • Add beef pieces in slow cooker.
  • Whisk together the liquid aminos, mustard, Worcestershire sauce, condensed soup and seasoning.
  • Fold in onions and mushrooms.
  • Cook, covered on low, 6-8 hours or until meat is tender.

 

  • Transfer steak and mushrooms to a serving dish and keep warm.
  • Skim fat from the juices.

2 tablespoons cornstarch
2 tablespoons hot water
1 cup sour cream

  • Whisk together the hot water and cornstarch until smooth.
  • Stir cornstarch mixture into pan juices.
  • Cover and continue cooking 10-15 minutes until sauce thickens.
  • Stir in sour cream until smooth and consistent.
  • Fold in egg noodles and pour over beef and serve immediately.

NOTE: I prefer the Beech mushrooms because of their nutty flavor.

AZZOLINA SPAGHETTI ~ BLOG 365.324

This recipe was printed on an old dot matrix printer on February 10, 1984 and noted that it was from P.J. Azzolina’s grandfather. So, I did a little research and found that AZZOLINA is an Italian surname, but it also translates to Little Azure or Cornflower or Sky Blue. But when you google AZZOLINA SPAGHETTI it brings up a recipe for Assassins Spaghetti. 🙂

AZZOLINA SPAGHETTI
24 ounces tomato paste
6 cups chicken broth
28 ounce can peeled, whole tomatoes, trimmed and mashed
1 LARGE onion, FINELY chopped
1 pound mild Italian sausage, each sausage cut into thirds
1 tablespoon sugar
2 tablespoons Avocado or olive oil
FRESH ground sea salt and black pepper
pinch red pepper, to taste
Pinch baking soda

  • Heat oil in large skillet.
  • Saute’ onion until tender.
  • Add sausage and brown on all sides.
  • Remove onions and sausage from oil and drain well.

 

  • In a large dutch oven stir together the tomato paste, broth and tomatoes.
  • Stir in seasonings, sugar and baking soda.
  • Fold sausages into sauce.
  • Bring to a SLOW simmer.

MEATBALLS
5 slices QUALITY bread, crusts removed
1 1/2 pounds ground beef
1/2 pound ground pork
2-4 LARGE eggs,
2 tablespoons Parsley
2 tablespoons Italian seasoning
1 teaspoon garlic powder
Powdered Romano cheese

  • Add meat to a large bowl.
  • Shred bread into bowl.
  • Add Parsley, garlic powder, Italian seasoning and Romano cheese.
  • With wet or gloved hands mix all together and form meatballs, adding more Romano as necessary to attain the proper texture.
  • Quickly sear meatballs and drain on paper toweling.
  • Add meatballs to sauce and simmer ALL day!

NOTE:

  • Original recipe called for Hunt’s tomato paste and whole tomatoes, but I prefer CENTO or DELALLO San Marzano brands.
  • It also called for a choice of veal or pork, but I don’t use veal.
  • It also called for water and I substitute homemade chicken broth.

BAKED CHICKEN MARSALA ~ BLOG 365.322

Not a great picture, but oh so good. Baking this makes for the most tender chicken!!!!

BAKED CHICKEN MARSALA

6 boneless, skinless chicken breasts cut in half to make thin steaks
4 tablespoons Italian seasoning
FRESH ground sea salt and black pepper
4 tablespoons avocado oil

  • Preheat oven to 375°.
  • Grease 13×9 baking dish and set aside.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Rub chicken pieces with Italian seasoning.
  • Heat oil in large skillet until shimmering.
  • Add chicken pieces, browning 2 minutes per side.
  • Transfer chicken to baking dish in a single layer.

SAUCE

1/2 cup butter, cubed
8 ounces beech mushrooms, trimmed
1 shallot, chopped
3-4 cloves garlic, FINELY minced
2 cups homemade chicken stock
3/4 cup Marsala wine
1 tablespoon FRESH chopped Italian Flat Leaf Parsley
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan cheese

  • Heat butter over medium heat.
  • Add shallot, garlic and mushrooms, cooking until tender.
  • Stir in stock, wine and parsley, cooking and simmering to a SLOW boil.
  • Whisk together the cream and cornstarch until smooth.
  • Stir cream mixture into stock mixture and continue to simmer until thickened to desired consistency.
  • Add butter piece by piece, stirring until smooth.
  • Pour sauce over chicken.
  • Top with cheese.
  • Bake uncovered 15-20 minutes until cooked through.
  • Serve immediately.

FRENCH COUNTRY SOUP ~ BLOG 365.310

Don’t forget the crusty bread to go with this comforting fall favorite soup that’s perfect for any cool evening.

FRENCH COUNTRY SOUP

8 ounces Great Northern or Cannellini beans
6 cups water
4 cups homemade chicken broth
1 pound stew meat
2 medium carrots, rustically sliced (1 inch pieces)
2 stalks celery, rustically cut (1 inch pieces)
1 large onion, halved and sliced
1 cup dry white wine
5-6 cloves garlic, FINELY minced
1 teaspoon ground bay leaves
1-2 teaspoons crushed rosemary
FRESH ground sea salt and black pepper

  • Rinse and drain beans.
  • Combine beans and water in large dutch oven. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat, cover and let stand 1 hour.
  • Drain beans and rinse.
  • Heat oil or butter in skillet over medium-high heat.
  • Sear beef pieces quickly.
  • Combine beans, browned beef, broth, wine, carrots, celery, onion, garlic, bay leaves, rosemary, salt and pepper in 5-6 quart slow cooker.
  • Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours.
  • Discard bay leaves and serve with crusty bread – we like a good beer bread.

NOTE: you can substitute 2 cans of rinsed Cannellini or Great Northern beans during the last half hour instead of the dried beans. If you choose this option cut the cooking time in half.

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over PASTA ~ BLOG 365.301

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES

Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.

4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese

MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
  • Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will  get a nice golden color.
  • Transfer the chicken to a plate and tent with foil to keep it warm.

PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder

  • Preheat the oven to a low broil – 450°
  • Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
  • Microwave in 15 seconds increments, stirring in between, until melted.
  • Spread it over the top of the chicken.
  • 
Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
  • 
Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
  • Serve over mashed potatoes or pasta.
  • Spoon warm marinara over top.
  • Garnish with Parmesan cheese.


NOTE: You can shortcut the marinade by using Italian Salad Dressing.

PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika

  • Melt butter in large skillet over medium high heat.
  • Add corn and season with FRESH ground sea salt and black pepper.
  • Sprinkle with Paprika to taste.
  • Cook 5-10 minutes, stirring regularly until heated through.

BRAISED WHITE BEAN & SAUSAGE ONE POT MEAL ~ BLOG 365.296

BRAISED WHITE BEANS & SAUSAGE ONE POT MEAL

1 tablespoon avocado oil
1 pound smoked Andouille sausage, LARGE diced
1/12 cups diced onion
1 tablespoon whole-grain mustard
2 teaspoons + 1 teaspoon FRESH chopped rosemary
2 cans Cannellini beans, rinsed and drained well
1 1/2 cups homemade chicken broth
FRESH ground black pepper, to taste
3 cups trimmed baby spinach
1/4 cup + 2 tablespoons FRESH grated Parmesan cheese

  • Heat oil in large skillet over medium high heat.
  • Add sausage, stirring and cooking until browned.
  • Remove sausage to drain on paper toweling. Keep warm.
  • Add onions to skillet, stirring and cooking 3 minutes until softened.
  • Stir in mustard and 2 teaspoons chopped rosemary, cooking minute until fragrant.
  • Stir in beans, tomatoes if using and chicken broth.
  • Bring to a SLOW but steady simmer over medium high heat.
  • Lightly mash about half the beans. These will help thicken the mixture.
  • Fold in the spinach, cooking a minute or two until wilted.
  • Stir in sausage and 1/4 cup cheese, stirring until cheese is melted.
  • Garnish with remaining cheese and rosemary.

OPTIONAL:

  • Add one can well drained fire roasted tomatoes for a bit more kick!
  • For even more kick I use Better than Bouillon Chili Base to make my broth with.