Category: PROTEINS

HARVEST CHICKEN

This is one of our favorite fall recipes.  There is just something about combine cheese and apples with bacon that screams FALL is here.

HARVEST CHICKEN
4 boneless skinless chicken breast steak, very thin*
1 Large Asian apple, sweet, peeled, cored and sliced thin **
10 crispy bacon strips, cut in half
1/2 cup shredded sharp cheddar cheese + 1/2 cup for topping
2 ounces grated Parmesan cheese
4 ounces whipped cream cheese (any flavor you like)
4 green onions, minced
Fresh cracked salt black pepper

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breasts flat on work surface. Generously salt and pepper each chicken breast to taste.
  • Spread 1 ounce of cream cheese on each breast.
  • Divide green onions on chicken.
  • Sprinkle with Parmesan cheese.
  • Sprinkle with cheddar cheese.
  • Lay 2 slices of bacon on each breast. 
  • In a single layer add 4 slices of apple.
  • Roll each chicken piece just until closed and place in a greased baking dish seam down.
  • Sprinkle with a little more salt and pepper on top.
  • Top with remaining cheddar cheese and bacon slices.
  • Cover and bake chicken for 30-35 minutes.
  • Add more cheese if necessary, uncover and bake 5 more minutes.

*If you can’t find the thinner chicken breast steaks buy nice thick large chicken breasts and slice them yourself.

**My apple slicer is a 16 slice which I love for nice thin slices.

BUBBLE UP STEW (ROAST)

With the cooler evenings of fall approaching, this is a favorite recipe that is great the first night as a roast and even better as a stew for leftovers.

BUBBLE ROAST/STEW
3 pounds chuck roast
Fresh cracked salt and black pepper
Wondra flour for dredging
3 + 3 tablespoons quality butter
3 large carrots, cleaned and sliced into logs
2 stalks celery, sliced
1 large Walla Walla onions, sliced
1/2 pound button mushrooms, sliced thin
15 ounce can petite diced tomatoes
12 ounce bottle Bubble Up
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 basil flavor cubes
1 oregano flavor cube

  • Preheat oven to 300°.
  • GENEROUSLY salt and pepper the roast on both sides.
  • Sprinkle with Wondra Flour and pat flour into meat.
  • Melt 3 tablespoons butter over medium high heat in a large, deep skillet or dutch oven (preferably with a drip catcher lid).
  • Brown the roast on both sides and set aside .
  • Add remaining butter to skillet to melt.
  • Add onions and celery, sauteing until translucent.
  • Sprinkle with garlic powder and more salt and pepper.
  • Add mushroomsand saute a couple minutes more.
  • Add tomatoes, Worcestershire sauce and Bubble Up, stirring to combine.
  • Lay Roast across top of vegetables and top with flavor cubes.
  • Cover and roast 2 hours untouched.
  • Check for tenderness, cooking until fork tender.
  • Serve with pasta or mashed potatoes.

I shred any remaining roast into the left over veggies and voile’ you have stew or soup whih I serve with crusty bread.

I serve it with fresh asparagus and you have all your veggies in one place.

SPICY PORK & GREEN CHILI VERDE

SPICY PORK & GREEN CHILI VERDE
4-6 Poblano peppers
2 tablespoons butter
1 1/2 pounds pork tenderloin cut into 1 inch pieces
Wondra flour
2 cans green chiles, chopped
1 large Walla Walla onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2-3 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon nutmeg
2 cups chicken broth
lime wedges
sour cream
shredded jack cheese

  • Line a baking sheet with foil. 
  • Broil Poblano peppers until skins blister, turning quarter turns until all sides are blistered and blackened.
  • Place peppers in a bowl and cover for 10 minutes.
  • Peel off and throw away charred skins, seeds and stems. Finely hop remaining pepper.
  • In a large stock pot melt butter.
  • Dust pork pieces with Wondra, shaking off excess.
  • Add pork pieces and brown all sides.  Remove with slotted spoon to a bowl.
  • Add peppers, onion and jalapeno to stock pot, cover and cook 7-10 minutes until tender.  Stir occasionally.
  • Stir in chili powder, garlic, nutmeg and broth. Bring to a boil.
  • Reduce heat, add roasted peppers and pork pieces stirring to combine.
  • Simmer 10-15 minutes until pork is tender.
  • Serve with garnishes

Submitted to Cooking Thursday at Diary of a Stay at Home Mom.

    BRAISED CHICKEN & MARINATED PEACHES

    This recipe originally called for 3 pounds of bone in, skin on chicken thighs which is the most flavorful, but my version has less fat and cholesterol and is easier to eat.

    BRAISED CHICKEN & MARINATED PEACHES
    1 tablespoon avocado oil
    1 ounce prosciutto, thinly sliced into strips
    2 1/2 pounds boneless chicken thighs OR 3 pounds bone in skin on chicken thighs
    Fresh ground sea salt and black pepper
    1 cup thinly sliced shallots
    3-5 cloves garlic, minced
    2 tablespoons Wondra flour
    3 cups Marinated Peaches, drained (reserve 3 tablespoons of the marinade) (recipe below)
    3 cups chicken broth
    1/2 cup frozen pearl onions thawed and drained
    2 tablespoons unsalted butter
    2 tablespoons fresh tarragon leaves, coarsely chopped

    • Position a rack in the center of the oven and heat the oven to 350°.
    • Heat the oil in an 8-quart Dutch oven or heavy-duty pot over medium heat. 
    • Add the prosciutto and cook, stirring occasionally, until crisp, about 5 minutes. With a slotted spoon, transfer to a bowl and set aside. 
    • If the pan is dry, add a little more oil.
    • Season the chicken lightly on all sides with salt and pepper. Working in batches, brown the chicken on both sides, about 12 minutes total. Transfer to a plate.
    • Turn the heat down to medium low. 
    • Pour off all but 1 tablespoon of fat from the pan and then add the shallots and garlic. Cook, stirring often, until soft, about 5 minutes. 
    • Add the flour and cook, stirring, for 1 minute. 
    • Add the 3 tablespoons of the reserved marinade and cook, scraping up any browned bits from the bottom of the pan, until the liquid thickens, about 2 minutes. 
    • Add the broth, season lightly with salt and pepper, and bring to a boil. 
    • NOTE: ONLY USE THIS STEP IF USING BONE IN CHICKEN. Arrange the chicken in the pot, skin side up, return to a boil, and transfer the pot to the oven to braise, uncovered, until the chicken cooks through, about 25 minutes. 
    • Take the pot out of the oven. 
    • Turn the broiler on high. 
    • Transfer the chicken, skin side up, to a foil-lined rimmed baking sheet.
    • Simmer the sauce in the pot over medium-high heat, stirring occasionally, until thickened and reduced by about half, about 10 minutes. 
    • Lower the heat to medium and stir in the onions and peaches; cooking until heated through. 
    • Stir in the butter until it melts, then stir in 1 tablespoon of the tarragon and season to taste with salt and pepper.
    • Meanwhile, broil the chicken until the skin is crisp, about 3 minutes.
    • Return the chicken to the pot or transfer it to a large platter and spoon the sauce over it. 
    • Garnish with the prosciutto and the remaining tarragon leaves, and serve.

    SHERRY VINEGAR & ROSEMARY MARINATED PEACHES
        3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
        3 tablespoons avocado oil
        2-1/2 tablespoons spiced dark rum (Captain Morgan)
        2 tablespoons sherry vinegar
        1-1/2 teaspoons finely chopped fresh rosemary
        Pinch kosher salt
        Pinch granulated sugar

    • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours.
    • After marinating, you can refrigerate the peaches for up to 1 day.

    NOTE:  I used white peaches because they were the best at the time, but yellow peaches give you a much prettier dish.

      PAELLA ala SAVORY KITCHEN TABLE

      I found this fun recipe in an old Sunset magazine.  It looked like an ad page – so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

      In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

      PAELLA ala SAVORY KITCHEN TABLE
      1 cup sliced shallots
      1 red bell pepper, chopped
      1/2 pound Andouille (smoked pork) sausage, thinly sliced
      1 1/2 pound boneless, skinless chicken thighs, quartered
      1 1/4 teaspoon fresh ground sea salt
      2 1/2 teaspoons smoked paprika
      3 tablespoons avocado oil
      1 fennel bulb with feathers, sliced saving feathers for garnish
      3-4 garlic cloves, minced
      1/4 teaspoon saffron
      1 can petite diced tomatoes with green chiles
      2 cups Arborio (Italian short grain) rice
      1 cup water
      3/4 cup marsala wine
      2 cups chicken broth
      1/2 pound small shrimp, cleaned and de-veined

      • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
      • Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
      • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
      • Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
      • Add remaining oil to pan.
      • Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
      • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
      • Add tomatoes and cook, stirring 5 minutes to blend well.
      • Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
      • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
      • Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
      • Garnish with fennel fronds and Enjoy.

      SLOW COOKER BARBACOA

      A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

      SLOW COOKER BARBACOA
      1/4 cup lime juice
      1/3 cup apple cider vinegar
      3 chipotle peppers in adobo sauce
      4 garlic cloves, minced
      4 teaspoons cumin
      3 teaspoons oregano
      1 1/2 teaspoons fresh ground black pepper
      3/4 teaspoons fresh ground sea salt
      1/2 teaspoon ground cloves
      1 cup beef broth
      1 medium Walla Walla onion, slivered
      3-4 pounds beef chuck roast

      • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
      • Add broth and pulse until well blended.
      • Place roast in slow cooker and pour sauce over top.
      • Cook on low 7-9 hours or until meat is tender.
      • Shred meat into juices.
      • Prepare rice 20-30 minutes before ready to serve.
      • Serve over rice.

      RICE
      3 cups water
      2 cups uncooked Jasmine rice
      3 tablespoons butter
      1 1/2 teaspoons fresh ground sea salt
      1/2 cup minced cilantro
      2 tablespoons lime juice

      • In a large saucepan combine water, rice, butter and salt.
      • Bring to a boil.
      • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
      • Remove from heat and stir in cilantro and lime juice.

      HOBO CHICKEN CASSEROLE

      I adapted this recipe from a camping cook book and it quickly became a family favorite.

      HOBO CHICKEN CASSEROLE
      2 cups cooled cooked white rice
      4 boneless chicken breasts cut into bite sized pieces
      4 cups broccoli pieces
      1 bunch green onions, sliced thin
      1/2 cup ranch dressing
      12 ounces cheddar cheese curds
      3 tablespoons butter
      3 tablespoons flour
      1/4 teaspoon salt
      1 cup milk
      fresh ground salt, pepper and garlic powder to taste
      top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

      • Preheat oven to 350°.
      • Melt the butter in heavy saucepan. 
      • Blend in flour and salt. Cook until bubbly. 
      • Remove from heat and gradually stir or whisk in milk. 
      • Return to heat and cook, constantly stirring until smooth and thickened.
      • Cool slightly and then whisk in ranch dressing.
      • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
      • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
      • Fold in cheese curds and soup mixture until well coated.
      • Spray baking dish with non-stick cooking spray.
      • Pour casserole into baking dish.
      • Bake 30 minutes or until chicken is done.

      BEEF & POTATO HAND PIES

      This recipe was something I was going to make while my nephew was visiting, but he became ill and lost his appetite. I finally made it tonight and realized he REALLY would have loved it!  You could change this up to do chicken or pork with various vegetables quite easily.  The key to the flavor was the raisins and paprika combination with this particular recipe.

       BEEF & POTATO HAND PIES
      1 tablespoon Avocado oil
      1 small wall walla sweet onion, diced
      2 cloves garlic, minced
      1/2 pound ground beef
      1 tablespoon smoked paprika
      1 medium Yukon gold potato, diced small
      1/2 cup golden raisins
      1 package (2 sheets) Pepperidge Farm puff pastry
      Fresh ground salt and black pepper
      2 tablespoons butter, melted

      • Preheat oven to 400°.
      • Heat oil in a large skillet over medium high heat.  
      • Add onion, cooking until soft.
      • Add garlic, cooking until fragrant.
      • Add beef and cook until browned, breaking up meat into very small pieces.
      • Add potato, paprika and raisins, stirring to blend well. 
      • Season with salt and pepper to taste.
      • On a lightly floured work surface, gently roll out puff pastry and smooth creases.
      • Cut each sheet into 4 squares.
      • Place 1/3 cup of meat mixture into center of each squae.
      • Lightly brush edges with water.
      • Fold over into triangles and seal edges.
      • Sprinkle with more paprika.
      • Transfer to parchment lined baking sheet.
      • Bake 20-25 minutes until puff pastry is golden and puffed.
      • Brush with melted butter during last 5 minutes.
      • Let cool 10 minutes before serving.

      GARLIC HERB SESAME ORANGE ROAST CHICKEN

      This recipe originally called for roasting the entire chicken and I adapted it for neater serving at the table.

      GARLIC HERB SESAME ORANGE ROAST CHICKEN
      4-6 hind quarter chicken pieces
      Sesame oil
      Mrs. Dash Roasted Garlic Herb seasoning
      Fresh ground salt and black pepper
      Large navel orange, quartered and quartered again
      1 pound baby carrots
      1 tablespoon butter, melted

      • Preheat oven to 500°.
      • Rub chicken on both sides with sesame oil.
      • Sprinkle with salt, pepper and seasoning.
      • Roast 20 minutes.
      • Remove from oven and lower temperature to 350°.
      • Arrange carrots around chicken pieces and add orange slices. 
      • Roast 1 hour more.
      • Brush with butter and roast 5 minutes more.
      • Remove from oven and squeeze oranges over chicken.
      • Enjoy.

      AJI QUEEN TRIBUTE – ROASTED PEPPER BEEF GOULASH

      If you type in Aji Queen into google near the top of the list is my cousin, Beth who owned and operated Peppermania. Beth made her life ALL about peppers, from seeds, spices, hot sauces, earrings… right down to her panties LOL and this is why she was known as the pepper queen.  Unfortunately if you read that link you’ll see it’s a tribute to her passing.  I’ve been wanting to make a recipe that was a tribute to her without using one of her spices or peppers that I can no longer get or replicate.  I miss her all the time and that will only intensify soon, but that’s another story. So for now this recipe is for her.

      ROASTED PEPPER BEEF GOULASH
      1 1/2 pounds skirt or flank steak cut diagonally into 3-4 inch strips
      3 pieces bacon, cooked crisp, save grease
      1 large Walla Walla onion, halved and sliced thin
      8 small sweet red, yellow and orange peppers roasted and sliced* (save a few for garnish)
      4 cups beef broth
      1/4 cup tomato paste
      2 tablespoons Worcestershire
      2 tablespoons balsamic vinegar
      2 tablespoons Penzey’s Sweet Paprika
      1 1/2 pounds baby potatoes halved
      Wondra
      1 tablespoon Avocado oil
      Fresh ground salt and black pepper
      sour cream

      • Add the avocado oil to bacon grease over medium high heat in a large skillet.
      • Lightly dredge the steak pieces in Wondra.
      • Add steak to hot oil, salt and peppering generously, browning both sides well, about 5 minutes.
      • Transfer meat to cutting board and cut into bite sized pieces. Keep warm.
      • Add onions and pepper slices to oil stirring until onions are soft.
      • Whisk together the beef broth, tomato paste, paprika and vinegar.
      • Add broth mixture and potatoes to the onions bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
      • Add meat back in and heat through.
      • Serve with veggie, pepper rings and sour cream.

      *Roast on the BBQ or over an open flame.

      NOTE:  When I’m in a hurry I halve the potatoes in advance and store them in the broth mixture.  This is also good using egg noodles instead of potatoes.

      TRICK:  I like to use 2 pans so the meat and the sauce art are ready about the same time – the meat can get tough otherwise.

      SWEET & STICKY PORK CHOPS with DIRTY RICE

      I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

      This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

      Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

      SWEET & STICKY PORK CHOPS with DIRTY RICE
      DAY 1
      BRINE
      4 cups water
      1/2 cup kosher salt
      1/2 cup brown sugar
      1/4 cup molasses
      4-6 cups ice
      4-6 thick bone in pork chops

      • In a large sauce pot whisk together water, salt, brown sugar and molasses.
      • Bring to a boil.
      • Remove from heat, add ice blending well to melt.
      • Add pork chops.
      • Cover and refrigerate 12-24 hours.

      DIRTY RICE
      1/2 pound ground pork
      1/2 pound ground beef
      3 teaspoons paprika
      3/4 cup chicken broth
      2 cups water
      3 gloves garlic, minced
      Fresh ground salt and black pepper
      1 tablespoon butter
      2 tablespoons Dark Roux (recipe below)

      • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
      • Whisk together water, chicken broth, paprika, salt and pepper.
      • Return meat to skillet and add chicken broth mixture, mixing well.
      • Add butter and roux, blending well.
      • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

      DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

      1/2 cup flour
      1/2 cup avocado oil

      • Whisk together the flour and oil.
      • Bake  at 350° for 1 1/2 hours or until dark golden brown.

      DAY 2
      GLAZE
      3/4 cup maple syrup or equal parts light molasses and maple syrup
      3/4 cup apple cider vinegar

      • In a small saucepan whisk together the vinegar and syrup.
      • Heat to boiling.
      • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

      ASSEMBLY

      • Preheat oven to 375°.
      • Remove pork chops from brine and pat dry.
      • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
      • Spray large baking dish with non-stick cooking spray.
      • Evenly spread rice into baking dish.
      • Add pork chops to baking dish in single layer.
      • Top with glaze.
      • Bake 20-25 minutes or until cooked through.
      • Garnish and serve.

      TUNA CASSEROLE – GRANDMA STYLE

      TUNA CASSEROLE – GRANDMA STYLE
      1 large cans Albacore Tuna, well drained
      1 can cream of mushroom soup or 1 batch homemade cream soup (below)
      1 cup grated white cheddar cheese
      1/2 cup mayonnaise
      1/2 cup sour cream
      1 can (3/4 cup) evaporated milk
      2 tablespoons chopped parsley
      Juice of 1 lemon
      8 ounces Country Egg Pasta Noodles*
      Crushed potato chips

      • Prepare noodles per package directions
      • Preheat oven to 350°.
      • Whisk together the mayonnaise, sour cream, evaporated milk, cream soup, lemon juice, parsley, salt and pepper until smooth.
      • Mix in cheese and tuna until well blended.
      • Fold in prepared noodles.
      • Top with crushed potato chips.
      • Bake 45 minutes.

      HOMEMADE CREAM SOUP
      3 tablespoons butter
      3 tablespoons flour
      1/4 teaspoon salt
      1 cup milk or other liquid (as specified in variations)

      • Melt the butter in heavy saucepan. 
      • Blend in flour and salt. Cook until bubbly. 
      • Remove from heat and gradually stir or whisk in liquid. 
      • Return to heat and cook, constantly stirring until smooth and thickened.

      *Next to making your own, these are the closest I have ever found to grandma’s homemade pasta noodles.

      With leftovers I make it Tuna Melt Casserole by adding a slice of sharp white cheddar cheese before heating.