Category: PROTEINS

SWEET LEMON GLAZED MEATBALLS ~ BLOG 366.44

LEMON GLAZED MEATBALLS
MEATBALLS
1/2 cup FINELY chopped green onion
1/4 cup quick cooking oats
1/4 cup beaten eggs (about 2 LARGE)
1 tablespoon lemon zest
1/4 teaspoon red pepper flakes
FRESH ground sea salt and black pepper, to taste
1 pound QUALITY ground beef

  • In a large bowl combine green onions, oats, eggs, red pepper, salt and pepper along with 2/3 of the lemon zest.
  • Add ground beef and mix well.
  • Form into 1 inch meatballs.
  • Lightly coat a large non-stick skillet with cooking spray or avocado oiland heat over medium high heat.
  • Brown meatballs on all sides, turning occasionally.

GLAZE
1/2 cup apricot jam
1/4 cup homemade chicken broth
2 tablespoons Bragg’s liquid aminos
Juice of 2 Meyer Lemons
FRESH ground sea salt and black pepper

  • Combine the jam, chicken broth, liquid aminos and lemon juice in a small sauce pan over medium heat.
  • Season to taste.
  • Bring to a simmer, cooking until slightly reduced and beginning to thicken.
  • Toss meatballs in glaze and serve over rice or pasta.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS ~ BLOG 366.40

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.


CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

  • Preheat oven to 425°.
  • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
  • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
  • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
  • Drain well.
  • Combine cream cheese, flour and spinach mix until well blended and set aside.
  • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
  • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
  • Divide the spinach mixture equally between the chicken breasts.
  • Carefully roll each chicken breast.
  • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
  • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
  • Bake for 30 minutes or until golden brown in color and juices are clear.

NOTES:

  • I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
  • You can use frozen chopped spinach, but it must be drained well and then drained a few more times until dry!!

ORIGINALLY POSTED 2-5-2010

COOKING THURSDAY ~ CHICKEN CHILES RELLENOS STRATA BREAD PUDDING STYLE ~ BLOG 366.25

We LOVE a versatile bake/casserole that uses up leftovers and can be served as an entree for an easy weeknight family meal or a brunch item or even a potluck dish, but looks and tastes like you spent a lot of time on it.

CHICKEN CHILES RELLENOS STRATA ~ BREAD PUDDING STYLE

3-4 cups cubed French bread
1 can Rotel ORIGINAL tomatoes & chiles, drained WELL
1 small can chopped green chiles, drained WELL
1 1/2 cup shredded chicken rotisserie pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 LARGE eggs
1 small shallot, minced
3/4 cup WHOLE milk
1 teaspoon baking powder
1/2 teaspoon garlic salt
FRESH ground black pepper
Salsa for garnish
Sour cream for garnish
1 green onion, minced for garnish

  • Grease 8×8 or 9×9 baking dish.
  • In a large bowl combine bread cubes, chicken pieces, tomatoes, half the chiles, shallot pieces and half of both cheeses tossing well.
  • Whisk together the milk, eggs, baking powder, garlic salt and pepper.
  • Pour the egg mixture over the bread mixture and gently toss together.
  • Pour into the baking dish and top with remaining cheese and chiles.
  • Cover and refrigerate overnight or 6-8 hours before preparing.
  • Preheat oven to 350°.
  • Remove casserole from refrigerator and bring to room temperature while oven is heating.
  • Uncover and bake 35-40 minutes until edges are golden and cooked through in the center.
  • Let stand 10 minutes before serving.
  • Garnish with sour cream, salsa and green onions as desired.

GARLIC BUTTER ROAST CHICKEN ~ BLOG 366.16

GARLIC BUTTER ROAST CHICKEN

8-10 chicken thighs
1 head garlic, cleaned and minced to a paste
FRESH ground sea salt and pepper
1/3 cup butter, melted

  • Preheat oven to 425°.
  • Add a piece of foil to a roasting pan.
  • Pat dry chicken thighs.
  • Season to taste with FRESH ground sea salt and pepper.
  • Arrange chicken thighs skin side up on roasting pan.
  • In a small bowl combine melted butter and mixed garlic until you have a paste.
  • Spread paste over the skins.
  • Roast 45 minutes and then loosely cover with foil (to prevent burning) for another 30-45 minutes until chicken is cooked through.
  • Let stand, covered for 5 minutes before serving.

BRINED ROAST TURKEY BREAST ~ BLOG 365.

We’re had a SMALL group for Thanksgiving this year and I ordered a LARGE boneless turkey breast, but was afraid it would be too dry so decided to try a brine to keep it juicy. This recipe calls for an overnight wet brine overnight creating maximum flavor and keeping it extremely moist. It is then roasted to a golden perfection.

BRINED ROAST TURKEY BREAST
Prep Time 15 minutes
Brine Time 12 hours
Cook Time 3 hours
Rest Time 15 minutes
+/- Total Time 15 hours 15 minutes

BRINE
8 cups water
½ cup kosher salt
½ cup PACKED brown sugar
8 cloves garlic, FINELY minced
1 cinnamon stick
¼ cup FRESH tarragon
2 sprigs FRESH rosemary
2 lemons, cut in half and juiced
1 LARGE orange, peeled, cut in half and juiced
4 cups ice, optional

  • Bring the water to a boil in a LARGE pot.
  • Add all ingredients to the pot except the ice and return to a boil, stirring to dissolve all the salt and sugar.
  • Remove from heat and cool completely.
  • To speed up the cooling add about 4 cups of ice to the brine.
Once the brine is cooled, place the turkey breast in the brine making sure it’s fully submerged. You may have to weigh it down with another pot of water to keep it submerged.
  • Store it in the refrigerator overnight or for at least for 12 hours.


TURKEY
2 medium onions, quartered
4 large carrots, rustic cut
4 cloves garlic, FINELY minced
5-8 pound turkey breast, thawed
FRESH ground sea salt and black pepper, to taste
4 tablespoons butter, cut into small pieces
8 tablespoon butter, melted
1 cup homemade chicken broth

  • Preheat your oven to 350°.
  • Remove the turkey breast from the brine solution and pat it dry with paper towels.
  • Rinse the turkey breast thoroughly to remove excess salt and pat dry.
Place the quartered onions, carrot pieces, minced garlic and 4 tablespoons diced butter in a large roasting pan then place the turkey breast on top.
  • Rub the turkey with the melted butter, keep remaining butter for later.
  • Generously season with salt and pepper on both sides. 
Add the chicken broth to the pan. 

  • Cover the pan with aluminum foil and place in the oven.
  • Roast covered for 1½ hours, basting with the melted butter, remelting as necessary every 20 minutes.
  • After 1½ hours, remove the foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165°.
Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.
  • With a slotted spoon remove carrots to a serving bow. Cover and keep warm.


GRAVY
pan drippings
¾ cup homemade chicken broth
1 tablespoon cornstarch or more for a thicker gravy

  • Skim some of the fat from the pan drippings if necessary.
  • Place the pan on the stove over medium-high heat.
  • In a small bowl whisk together the cornstarch with a couple tablespoons of the chicken broth. Add mixture to the pan, whisking it all together.
  • Strain gravy through a sieve pressing all the liquid out of the onions and garlic for additional flavor.
Add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit.
  • Adjust seasoning as necessary.

NOTES

  • Turkey breast cooking guidelines:
    4 to 6 pounds – 2 1/2 to 3 hours
    6 to 8 pounds – 2 1/2 to 3 1/2 hours
  • Use a shallow roaster so that the oven air can flow completely around the turkey breast.

CHICKEN PAPRIKASH ~ BLOG 366.9

This easy recipe is my version and isn’t the traditional Hungarian dish where bone-in pieces of chicken are used (that recipe is below), but we prefer the skinless, boneless cuts to not have to deal with the bones. It is still cooked in a delicious sauce loaded with paprika and sour cream. Using Greek yogurt is certainly not traditional either, but is definitely a workable substitute for lower fat and calories.

HUNGARIAN CHICKEN PAPRIKASH

2 pounds boneless, skinless chicken thighs or breasts
½ cup all-purpose flour
2-3 tablespoons QUALITY Hungarian paprika (see notes)
FRESH ground sea salt and black pepper
3 tablespoon butter
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper (optional)
2 cups homemade chicken bone broth
1 cup sour cream or Greek yogurt

  • Combine flour, 2 tablespoon paprika, salt and pepper in a dredge pan.
  • Dredge the chicken in the flour mixture. NOTE: DO NOT THROW OUT FLOUR you will use it later.
Heat butter in large Dutch or skillet over medium-high heat.
  • Add chicken pieces and brown 3-4 minutes per side.
  • Remove chicken and set aside, keeping warm.
  • Add onion, cayenne pepper and 1 tablespoon paprika, saute 2-3 minutes until the onion is tender.

  • Add chicken stock.
  • Bring to SLOW boil and then reduce heat, cover and simmer 5-10 minutes or until chicken is completely cooked through. 

  • To the leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth.
  • Add mixture back into pot and simmer for 5 minutes, stirring occasional.
  • Return chicken pieces to the sauce.
  • Turn heat off and add remaining sour cream, stirring constantly.
  • The sauce should be a very pale orange color.
  • Serve immediately.

NOTES:

  • Chicken thighs contribute another layer of richness to the dish.
  • Regular paprika has almost no heat level whereas Hungarian paprika has a serious kick to it. Adjust the type and amount of paprika based on your tolerance for the heat level.

CHICKEN PAPRIKASH Yield: 6 servings slightly adapted from MOLLY YEH

Level: Easy Total: 35 min Active: 35 min

4 tablespooel.ns unsalted butter
2 large onions, thinly sliced
FRESH ground Kosher salt and black pepper
4 cloves garlic, FINELY minced
2 tablespoons Hungarian SWEET paprika
1/4 teaspoon cayenne
2 tablespoons WONDRA flour
1 1/2 cups homemade chicken bone broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

  • Melt 3 tablespoons of the butter in a large saucepan.
  • Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
  • Add the garlic, paprika and cayenne and cook, stirring 2-3 minutes, until dark red in color.
  • Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.
  • Stir in the broth and sugar and cook2-3 minutes until the sauce is thickened.
  • Add the chicken to the sauce and bring to a SLOW simmer.
  • Cook over medium-low heat 10-15 minutes until the chicken is tender. Stir in the heavy cream and vinegar.
  • Taste and season to taste with salt and pepper.
  • Serve with crusty bread if desired!

TEX MEX RANCH CHICKEN CASSEROLE ~ BLOG 365.362

Here’s another version of the infamous King Ranch TEX MEX RANCH CHICKEN CASSEROLE, none of which have any real affiliation to the ranch itself based on what research I can find.

TEX MEX RANCH CHICKEN CASSEROLE
1 tablespoon avocado oil
1 LARGE onion, FINELY chopped
2 stalks celery, FINELY diced
2 small sweet red peppers, FINELY chopped
2 cloves garlic, FINELY minced
3 cups diced or cubed rotisserie chicken
2 cans undiluted cream of celery soup (see NOTE)
1 can ROTEL tomatoes, drained but reserve juice
FRESH ground sea salt and black pepper
1 tablespoon chili powder (see NOTE)
12 small corn tortillas cut into 1 inch pieces
2 cups shredded Mexican blend cheddar/Jack cheeses

  • Preheat oven to 350°.
  • Lightly spray 3 quart baking dish with non-stick cooking spray.
  • Heat oil in large skillet over medium-high heat.
  • Add onions, celery and peppers, sauteing until crisp tender.
  • Add garlic, cooking until fragrant.
  • Add chicken pieces, tomatoes and spices, stirring to combine and heat through.
  • Whisk together soups and reserved drained Rotel tomato juice until smooth.
  • Fold soup mixture into chicken mixture until well combined.
  • Line the bottom of baking dish with half of the corn tortilla strips.
  • Top with half the chicken mixture, followed by half of the cheese.
  • Repeat layers.
  • Bake uncovered 30-40 minutes until cooked through and bubbly.

NOTE:

  • You can mix up the soup flavors of your choice – I like to use a combo of cream of celery and golden mushroom or tomato bisque – really whatever is on hand works just fine!
  • I also use Pampered Chef TEX MEX seasoning instead of chili powder.
  • Rotel heat is your choice – mild, original or HOT.

CRANBERRY CHICKEN SALAD ~ BLOG 365.318

CRANBERRY CHICKEN SALAD

1/2 cup DUKE’S mayonnaise
1/2 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
3/4 cup cranberries
1/2 cup FINELY chopped celery
2-3 green onions, chopped
2 cups chopped rotisserie chicken pieces
thin sliced baby Swiss cheese

  • Whisk together the mayonnaise and paprika.
  • Fold in the celery, cranberries, green onions and chicken pieces.
  • Season to taste.
  • Refrigerate 1-2 hours before serving.
  • Serve on croissants with the Swiss cheese.

GREEN & WHITE CHICKEN CHILI ~ BLOG 365.293

GREEN & WHITE CHICKEN CHILI

2 tablespoons butter
1 medium onion, FINELY chopped
2 cans BUSH Great Northern or Navy beans, drained
1 LARGE (4 ounces) can chopped green chiles
2 teaspoons cumin
1 teaspoon celery salt
FRESH ground black pepper
3 tablespoons flour
2 cups rotisserie chicken pieces
1 can green chile verde enchilada sauce
2 cups HOMEMADE chicken bone broth
1 cup sour cream
1-2 cups Shredded Monterey Jack cheese
Chopped Jalapenos, OPTIONAL but hubby likes them on his 😀

  • Melt butter over medium heat.
  • Add onions sautéing until transparent.
  • Sprinkle with the flour, stirring until blended and golden.
  • Add green chiles, cumin, celery salt, FRESH ground black pepper, enchilada sauce and broth. Bring to a boil and reduce to a simmer for 10 minutes until begins to thicken.
  • Alternately add sour cream and cheese, stirring to blend.
  • Fold in chicken pieces.

NOTE:

  • You can substitute canned chicken or prepare your chicken breast on the grill and then shred.
  • Cooks well in a slow cooker and can be left on warm for several hours.

AUTUMN CASSOULET ~ COOKING THURSDAY ~ BLOG 365.285

Is it a soup or is it a stew? The French call it a casserole. Whatever you call it, it is a hearty warm dish for a cool fall evening!

AUTUMN CASSOULET

3 tablespoons butter or avocado oil
1 pound beef kielbasa, cut into 1/2 inch pieces
1 pound stew meat (or pork pieces, or chicken – it’s up to you)
1 small red onion, diced
2 medium carrots, small diced
2 cloves garlic, FINELY minced
2 cans petite diced tomatoes
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste
2 cans navy beans, drained and rinsed

  • Melt butter in saute pan.
  • Add onions and carrots. Simmer 3-5 minutes.
  • Generously season with FRESH ground sea salt and black pepper and add garlic.
  • Add stew meat and kielbasa pieces, stirring well and simmering another 5 minutes or until meat is cooked through.
  • Add chicken broth, beans and tomatoes with juice. Simmer 10-15 minutes until heated through.
  • Serve over mashed potatoes or as a soupy stew.

NOTE: If you prefer a thicker stew like consistency, use a 3rd can of beans, but drain them well and run them through a food processor with a 1/4 cup of the broth making a paste. Add this paste along with the beans and tomatoes.

BEEF TIPS IN ONION WINE SAUCE ~ COOKING THURSDAY ~ BLOG 365.257

This is an easy, go to fall favorite at our house when the mornings AND the evenings have that cool crisp feel that out last the 2-3 hours of warmth in the midday afternoons.

BEEF TIPS IN ONION WINE SAUCE
3-4 pounds boneless beef chuck roast, cut into 2 inch cubes
FRESH ground sea salt and black pepper
2 tablespoons garlic powder
16 ounce package baby carrots
1 cup rough chopped Vidalia onion
2 stalks celery, minced
2 cans Campbell’s Golden Mushroom soup
8 ounces sliced mushrooms
3/4 cup Marsala wine
1 (1 ounce) package Lipton onion soup

  • Preheat oven to 325°.
  • Spray a dutch oven with non-stick cooking spray.
  • Generously season the beef chunks with the FRESH ground sea salt, black pepper and garlic powder.
  • Place beef in dutch oven, cover with carrots and onions.
  • Whisk together the golden mushroom soup, Lipton soup mix and Marsala wine until well combined.
  • Pour over meat and veggies.
  • Bake completely undisturbed for 3 hours until meat is tender.
  • Serve over mashed potatoes.

CHICKEN & CHEESE PIE aka MEXICAN QUICHE ~ BLOG 365.255

CHICKEN & CHEESE PIE aka MEXICAN QUICHE – servings: 8 servings

Whether you eat this for breakfast, lunch or dinner this chicken and cheese Quesadilla Pie is a combination of a quiche and a quesadilla.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1 10-inch flour tortilla, burrito size
3 cups rotisserie chicken shredded pieces
4 ounce can chopped green chiles, drained WELL
1 can ROTEL tomatoes, drained WELL
2 tablespoons pampered chef taco seasoning or 1 package Taco Bell taco seasoning
1/4 cup FINELY chopped FRESH cilantro leaves, PLUS some for garnish
2 cups shredded sharp cheddar cheese
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder
Garnishes – sour cream, salsa, guacamole, diced green onions, cotija cheese crumbles

  • Adjust oven rack to middle position and heat oven to 425-450 degrees.
  • Grease 9-inch pie plate.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapeños (optional), 1 cup of the cheese, FRESH ground sea salt, and black pepper in large bowl until combined.
  • Spread filling over tortilla.
  • Whisk eggs, milk, flour, baking powder in bowl until smooth.
  • Slowly pour over filling.
  • Bake 20-25 minutes until surface is golden brown and 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 or until cheese melts.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Top with sour cream, salsa, and guacamole if desired.

NOTES: Adding 1/4 cup drained chopped pickled jalapeños in place of the or in addition to the green chiles oomphs this recipe up quite a bit.