Category: PROTEINS

PARMESAN PEPPERONI CHICKEN

I found this recipe in Woman’s World, but immediately thought I needed to change it to be a bit less heavy and with no bones.  The original recipe called for bone in, skin on chicken breasts.  We just don’t do skin on chicken unless it is that occasional Cajun fried chicken breast or chicken fried chicken steak.  I hate bone in chicken unless it’s at a picnic and fried or BBQed. Even with my changes this was a real treat!

PARMESAN PEPPERONI CHICKEN aka PIZZA CHICKEN
1/2 cup shredded Mozzarella cheese
2 tablespoons chopped Italian parsley
8-12 pieces pepperoni
2-4 skinless, boneless chicken breasts
1 small red onion, sliced thin into rings
2 cloves garlic, minced
Juice from 1 lemon
salt and pepper to taste
1/3 cup shredded Parmesan cheese

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breast in a single layer.
  • Sprinkle with lemon juice.
  • Season with salt and pepper to taste.
  • Top with pepperoni slices.
  • Top with garlic and onion slices.
  • Top with Mozzarella cheese.
  • Bake 20 minutes until chicken is cooked through and Mozzarella is beginning to brown.
  • Top with Parmesan cheese and serve.

SLOW COOKER BALSAMIC CHICKEN

SLOW COOKER BALSAMIC CHICKEN

1 tablespoon. avocado oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
Fresh chopped parsley for garnish

  • Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
  • Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
  • Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
  • Sprinkle with fresh chopped parsley and serve immediately.

RUSTIC GARLIC JALAPENO CHICKEN & GRAVY

I love this recipe! It is so simple and is a fantastic recipe for company. I LOVE FRESH herbs, but let’s face it with just 2 of us it is difficult to buy them in small enough quantities that they don’t go bad before I use them all and some just aren’t available the way I want them.  I WILL GET MY HERB GARDEN GOING eventually.  In the meantime I’ve been using LITEHOUSE freeze dried herbs and they are really good.

RUSTIC GARLIC JALAPENO CHICKEN & GRAVY
2 tablespoons avocado oil
6-8 chicken thighs
1 head of garlic, minced
2 tablespoons Litehouse Freeze dried Red Jalapenos
1 tablespoons Litehouse Freeze Dried Chives
2 tablespoons Wondra flour
3/4 cup white moscato wine
1 cup chicken broth
1 1/2 teaspoons Italian Seasoning
2 tablespoons butter
Fresh Ground Salt and Pepper to taste

  • Preheat oven to 400°.
  • Add chives and jalapenos to the chicken broth so they can reconstitute. Set aside.
  • Heat the avocado oil in an oven proof skillet over medium high heat. 
  • Pat dry the chicken thighs and brown in oil for about 8-10 minutes, turning regularly until well browned.
  • Remove chicken to plate and reduce heat to medium.
  • Add garlic and saute’ until it begins to brown.
  • Add flour and whisk until smooth.
  • Add chicken pieces back, cover and bake for 15-20 minutes until chicken is cooked through.
  • Remove skillet from oven and return to the burner.  CAREFUL it will be hot!
  • Remove chicken pieces to plate. Tent with foil to keep warm.
  • Add in wine and whisk until smooth.
  • Whisk in chicken broth, Italian seasoning, salt and pepper. Reduce heat and simmer until sauce thickens.
  • Turn off heat and add butter, whisking until smooth.
  • Add chicken pieces back into skillet and coat well with sauce.
  • Serve with mashed potatoes or buttered noodles, spooning sauce over top.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI BOLOGNESE SAUCE

 

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Lasagna  Noodles, prepared or oven ready**

  •  Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**

For some reason hubby loves Hamburger helper. Must be left over from his bachelor days. Now I can’t have pre-prepared foods so I made him a substitute recipe that tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts.


BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

**I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

PAN SEARED SALMON in a KIWI LIME REDUCTION

We went to our local farmer’s market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi from Denie Bernier and modified it only slightly for what I had on hand.  This was SUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

Recipe is for 4 people. – Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

3 kiwis, peeled and cut into slices
1/8 cup of water
1/8 cup tangerine juice
Zest and juice of one lime (I used lemon)
1 heaping tablespoon of honey
2 tablespoons butter, for sauce
3 tablespoons of butter + 1 tablespoon avocado oil
4 fillets of salmon (mine were skinless which made it so much easier)
Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
Savory Spice Shop Supreme Shallot Salt, to taste

  • Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey – about 30 minutes.
  • Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
  • Sear salmon fillets in a hot pan.
  • Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
  • Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
  • Remove skin and place that side of fish down in the plate – the other side is a tempting golden color.
  • Top with sauce on individual plates.

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Preheat oven to 425Ëš.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13×9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

PB&J CHICKEN STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I’ve adapted it from what I originally printed out and unfortunately I don’t know where I first saw it, but I’ll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter’s night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL – YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

  • Place chicken pieces in the slow cooker. 
  • Add onions, carrots, celery and parsley.
  • In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
  • Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
  • Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

SOUTH of the BORDER CHICKEN WINGS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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CHICKEN PICATTA ala SAVORY KITCHEN TABLE

Picatta, is possibly derived from an Italian word picchiare which means to pound, is a process, a method of preparing food, meat that is sliced, coated, sautéed and served in a sauce. though most people associate it specifically with capers, but it has more to do with the way the chicken is butterflied, flattened and the way it is seasoned and browned in butter or olive oil.  A sauce is made using the pan drippings, lemon juice and white wine which are cooked together until reduced. After reduction, butter is stirred in to finish the sauce. Shallots or garlic and/or capers can be added with slices of lemon. In the United States, it is usually served with a starch, such as pasta, polenta, or rice. Personally I HATE capers so I opt to leave them out ALWAYS, but you be the judge.  I also tend to avoid marjoram (just not a fan of that piney flavor in my food), but most picatta recipes call for it.  Both capers and marjoram are used A LOT in Mediterranean food, I guess it is a regional thing!

I normally make this with the Parmesan mashed potato recipe below, but the night I took the picture we had those cute Parmesan Potato Stackers that are all over the place right now.  They’ll be good for “company” dinners.

CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/4 cup all purpose flour
Fresh ground salt and white pepper, to taste
2 tablespoons butter or avocado oil
1/2 cup chicken broth
1 tablespoon Worcestershire Sauce
Juice of 1 lemon
1/4 cup chopped flat leaf parsley
1/4 teaspoon marjoram (optional)
capers (optional)

  • One at a time place each chicken breast between 2 pieces of saran or wax paper.  Work from the center gently pound each breast until flat, about 1/4 inch thick.
  • In a shallow bowl whisk together the flour, salt and pepper. Coat each chicken breast with the flour mixture.
  • Heat the butter or oil over medium high heat until hot.
  • Add chicken cooking 3-5 minutes perside until cooked through and golden brown.
  • Remove chicken to heated plate and keep warm.
  • Add chicken broth to the skillet along with Worcestershire sauce nd cook until hot and well blended.
  • Add in lemon juice and parsley, stirring to heat and combine.
  • Serve over chicken with Parmesan potatoes.

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

HOMEMADE SLOPPY JOES

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

  • Heat olive oil and add ground beef.
  • Generously salt and pepper.
  • Brown beef, onion and garlic. Drain.
  • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
  • Add tomato paste and tomato sauce.
  • Reduce heat and simmer 15 minutes.
  • Serve on fresh baked buns.

PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I’m really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.
DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks. 
  • In a mixing bowl mash the yolks to a fine consistency. 
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
  •  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

  • Clean and bake carrots until slightly mushy.
  • Cool, Slice lengthwise and set aside.
  • While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
  • Simmer apricots until mushy – about an hour.
  • Add butter, brown sugar and walnuts to apricot mixture.
  • In a 13×9 greased baking dish layer carrots and apricot mixture twice.
  • Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups grated sharp cheddar
Wondra Flour

  • Preheat oven to 350 degrees.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.

 

  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.

 

  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.

 

  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

  • Blend together well.
  • Enjoy!   

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