Category: PROTEINS

PICKLE BRINED FRIED CHICKEN with BUTTERMILK CREAM GRAVY

PICKLE BRINE FRIED CHICKEN 
1 jar Zucchini relish
8 skinless, boneless chicken breasts
2 cups buttermilk
Flour for dredging
salt and pepper to taste
coconut oil for frying
garnish

  • Poke each piece of chicken with a fork.
  • Add chicken and zucchini relish to a large ziploc bag.
  • Chill 3 hours.
  • Remove chicken from brine, scraping off chunks of relish. Chill until ready to fry.
  • Heat oil in large skillet.
  • Dredge chicken pieces through the buttermilk and then the flour, patting the flour into all the crevices.
  • Add chicken to oil cooking until golden on both sides.
  • Serve with mashed potatoes and buttermilk cream gravy.

***Original recipe called for:
1 tablespoon toasted yellow mustard seeds
1 tablespoon toasted brown mustard seeds
1 1/2 tablespoons toasted coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/ cup chopped fresh dill

BUTTERMILK CREAM GRAVY
4 tablespoons butter
1/4 cup Wondra flour
1 container KNORR chicken gel bouillon
1 cup water
1 cup buttermilk
Fresh ground salt and black pepper, to taste

  • Whisk together the bouillon gel and water until smooth.
  • Add buttermilk until well blended. Set Aside.
  • Melt butter in saucepan over medium heat.
  • Add flour, whisking until golden and smooth.
  • Gradually add buttermilk mixture and bring to a SLOW boil.
  • Reduce heat and simmer until thickening begins.
  • Salt and pepper to desired taste.

ZUCCHINI RELISH
5 cups shredded zucchini
1 cup chopped Vidalia onion
1 cup red pepper
1 cup green pepper
2 1/2 tablespoons salt
2 cups water
1 tablespoon celery seed
2 1/2  teaspoons turmeric
2 1/2 teaspoons nutmeg
1 1/4 cup white or apple cider vinegar

  • Whisk together the spices and sugar. Set aside.
  • Toss together zucchini, onion, red and green peppers.
  • Sprinkle with salt and toss again.
  • Pour 2 cups water over top.
  • Soak over night.

  • Drain and rinse WELL! (I use a cheesecloth to gently wring out remaining water from the veggies.
  • Add veggies to a large pot.
  • Add spice mixture and vinegar, stirring to coat.
  • Bring to a boil, then simmer for 25-30 minutes until veggies are soft.
  • Pour into hot sterilized jars and water bath 10 minutes.

SALMON IN A BLANKET

I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

SALMON IN A BLANKET
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
egg wash

  • Preheat oven to 425°.
  • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
  • Roll dough into four 4×8 inch oblongs.
  • Arrange the first oblong pastry on 1 side of a jelly roll pan.
  • Fill the dough with salmon mixture not going all the way to the edge.
  • Fold over the top and crimp the edges, sealing well.
  • Brush with egg wash.
  • Make a few slashes on top to allow steam to escape.
  • Bake 12 -15 minutes.

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

HERB MEAT LOAF & GRAVY – from scratch HOMESTYLE

Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.

  HERB MEAT LOAF & GRAVY

*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.

    SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

    SLOW COOKER MOO SHU CHICKEN 
    1/2 cup Hoisin sauce
    2 tablespoons water
    2 tablespoons white wine
    4 teaspoons sesame oil
    1 tablespoon cornstarch
    1 tablespoon soy sauce
    3 cloves garlic, minced
    16 ounce package coleslaw mix (cabbage and carrots)
    1 bag shredded carrots
    5-6 boneless, skinless chicken thighs
    green onions for garnish

    • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
    • In slow cooker place cabbage and carrots on the bottom.
    • Top with chicken pieces.
    • Drizzle 1/4 cup of the Hoisin sauce mixture.
    • Cover and cook on low 6 hours.
    • Stir in remaining Hoisin sauce mixture.
    • Serve over green onion pancakes.
    • Top with green onions for garnish.

    GREEN ONION PANCAKES 6 servings
    2 cups flour
    1 cup boiling water
    3 tablespoons sesame oil
    1 1/4 cups chopped green onions including tops
    fresh ground salt and pepper to taste

    • Sift flour into a bowl and make a well in the center.
    • Pour boiling water into the well.
    • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
    • Remove dough from the bowl and brush with sesame oil.
    • Invert bowl over dough and let cool 5 minutes.
    • Lightly knead dough until smooth and elastic.
    • Brush again with sesame oil and place in plastic bag. 
    • Set aside for an hour.

    • Roll dough back and forth to form a log about 10 inches long.
    • Cut into 6 equal pieces.
    • Roll each piece into a ball.
    • Roll out each ball to a 7 inch pancake.
    • Brush with sesame oil.
    • Sprinkle with salt.
    • Top each pancake equally with green onions.
    • Roll into a tight coil.
    • Brush with sesame oil.
    • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
    • Use enough coconut oil to make 1inch deep in a shallow skillet.
    • When oil is hot, cook pancakes until golden brown, turning once.
    • Drain on paper towels and sprinkle with salt.

    Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

    This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

    CHICKEN GUMBO
    *1 1/4 pound boneless, skinless chicken pieces
    1 tablespoon avocado oil
    1 large Vidalia onion, chopped
    1 large shallot, chopped
    5 ribs celery, sliced
    4 cloves garlic, minced
    1 KNORR chicken gel bouillon
    1 teaspoon dried thyme
    1 cup dried split peas
    1 can petite diced tomatoes
    2 teaspoons file’ powder
    Fresh ground salt and black pepper, to taste
    2 cups water
    Brown rice

    • Oil sides of crock pot.
    • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
    • Top with split peas and then chicken.
    • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
    • Pour over Chicken.
    • Cover and cook 8-10 hours on low or 4-6 hours on high.
    • Serve over rice.

    *I add these frozen and they work great.

    SWEET CHILE BUTTERMILK HERB DRESSING
    1 cup buttermilk
    1/4 cup mayonnaise
    1/4 cup sour cream
    3 cloves garlic, minced
    1 small shallot, minced
    2 teaspoons freshly chopped chives
    1 tablespoon parsley paste
    1 tablespoon Frank’s Red Hot Sweet Chili Sauce
    Fresh ground salt and pepper, to taste

    • Using a quart  jar, add all ingredients and shake to mix well.
    • Chill several hours to blend flavors.
    • Shake well and toss with salad.

    SLOW COOKER CARNITAS

    I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

    SLOW COOKER CARNITAS
    3-4 pounds pork shoulder, cut into several pieces
    1 bottle green taco sauce
    4 cloves garlic, minced
    1 can original Rotel tomatoes
    1 can chopped green chiles
    Fresh ground Sea Salt and Black Pepper
    1 large Vidalia onion, chopped
    1 cup water

    • Place onion pieces in bottom of slow cooker.
    • Pour Rotel tomatoes and green chiles over onions.
    • Add pork pieces.
    • GENEROUSLY salt and pepper pork.
    • Whisk together water and taco sauce.
    • Pour taco sauce over top of pork pieces.
    • Cover and cook 6-8 hours on high until meat shreds.
    • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

    1/2 cup milk
    1/2 cup liquid from crock pot

    • Preheat oven to 300°.
    • Whisk together the milk and cooking liquid.
    • Place shredded meat on a cookie sheet.
    • Pour liquid over meat shreds.
    • Bake 45 minutes until meat begins to crisp.

    Golden Blend tortillas
    sour cream
    shredded cheese
    sliced green onions
    guacamole

      BUTTERMILK CHIVE CHICKEN

      One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

      BUTTERMILK CHIVE CHICKEN recipe for 4

      MARINADE
      1 chicken breast per person
      1 tablespoon Litehouse freeze dried red jalapenos
      1 tablespoon Litehouse freeze dried chives
      1 tablespoon Litehouse freeze dried garlic
      1 cup buttermilk
      1/2 teaspoon Himalayan pink salt
      1/2 teaspoon fresh ground black pepper

      • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

      2-3 tablespoons butter or avocado oil
      Wondra
      salt and pepper to taste

      • Heat butter or oil over medium high heat.
      • Dredge chicken in Wondra.
      • Salt and pepper to taste.
      • Brown first side and then turn.
      • Now cover and cook until cooked through.

      SAUCE 
      1/3 cup mayonnaise
      1/4 cup buttermilk
      3 tablespoons fresh chopped chives
      1 tablespoon Litehouse freeze dried red jalapenos
      1 tablespoon Litehouse freeze dried garlic

      • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

      When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

      LEMON GOAT CHEESE CHICKEN BUNDLES

      This recipe is so simple, but always looks and tastes so classy.

      LEMON GOAT CHEESE CHICKEN BUNDLES
      1 chicken breast per person
      1 ounce goat cheese per person
      Juice of 1 lemon
      Baby Asparagus spears
      egg wash
      Panko crumbs
      1 tablespoon butter per breast
      Salt & Pepper to taste

      • Preheat oven to 350 degrees.
      • Spray baking dish with non-stick cooking spray.
      • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
      • Salt and pepper each breast.
      • Spread a layer of goat cheese.
      • place several asparagus spears on one edge of the breast and begin rolling. Secure with a cooking band.
      • Roll chicken bundle in egg wash.
      • Dredge chicken bundle in Panko crumbs and place in baking dish.
      • Sprinkle with lemon juice and melted butter.
      • Bake 30-45 minutes until chicken is cooked through.

      BLOODY MARY Roast

      I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

      I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

      BLOODY MARY ROAST
      2-3 pound brisket
      3 1/4 cups Passata*
      2 tablespoons Worcestershire sauce
      1/2 cup Lemon Vodka
      2 cups cold water
      a few drops Tobasco sauce
      1 bunch celery, sliced
      2 red onions, quartered
      1 bag baby carrots, halved
      coarse ground sea salt
      fresh ground black pepper

      • Preheat oven to 250°.
      • Heat avocado oil over medium high heat.
      • Add celery, carrots and onions, sauteing slightly.  
      • Add veggies to large non-reactive casserole pan.
      • Season brisket with salt and pepper.
      • Brown it in the same pan.
      • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
      • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
      • Add salt and pepper to taste and bring to a boil.
      • Remove from heat and pour over meat.
      • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
      • Roast 5-6 hours until beef is tender and beginning to fall apart.

      * Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

      SAVORY PARMESAN FRENCH TOAST

      SAVORY PARMESAN FRENCH TOAST
      6-8 slices thick french bread
      4 large eggs
      1/2 cup whole milk
      1/2 cup heavy cream
      salt and pepper to taste
      1/2 teaspoon Frank’s hot sauce
      1 clove garlic, minced
      1/2 cup + garnish amounts to taste grated Parmesan cheese
      fresh minced Italian flat leaf parsley
      1 batch Bolognese sauce

      • Combine eggs, milk and cream in mixing bowl. 
      • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
      • Pour into shallow dish larger than bread slices.
      • Heat griddle or large skillet coated with butter.
      • Dredge bread slices through egg mixture coating both sides well.
      • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
      • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

      PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

      PORK SCHNITZEL
      6-8 thin pork cutlets
      1 cup Panko crumbs
      1/2 cup Wondra flour
      Coarse sea salt to taste
      Fresh ground pepper to taste
      1 teaspoon cayenne pepper
      2 large eggs, beaten
      4 tablespoons butter

      • Stir together the flour salt, pepper and cayenne.
      • Melt butter in large skillet over medium high heat.
      • Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
      • Brown to golden on each side.

      PLUM SHALLOT CHUTNEY
      1 jar Smuckers Red Plum Jam
      1 large shallot, sliced thin

      • In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

      GRANDMA DOLL’S POTATO SALAD
      3 pounds Yukon gold potatoes, baked and cooled
      4 hard boiled eggs, chopped
      1 small red onion, chopped
      2 large kosher dill pickles, chopped
      2 tablespoons dill relish
      Lots of mustard
      A little mayonnaise
      salt and pepper to taste

      • Grate potatoes in a large mixing bowl.
      • Add eggs, onion, pickles and relish, mixing to blend well.
      • Add mustard and mayonnaise to taste and desired consistency.
      • Add seasonings to taste.