Category: PROTEINS

CHICKEN FRICASSEE

I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE – SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

  • Melt 2 tablespoons of butter in skillet.
  • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
  • Melt 1/2 cup butter in large saute’ pan over medium high heat.
  • Add leeks and garlic, sauteing until soft and tender.
  • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
  • With a slotted spoon remove asparagus and leeks to chicken plate.
  • Add flour whisking until golden.
  • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
  • Reduce heat to low.
  • In a separate bowl whisk together the egg yolks and whipping cream.
  • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
  • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
  • Salt and pepper to taste.
  • Plate chicken and vegetables.
  • Ladle sauce over and enjoy.

GARLIC CIDER CHICKEN

Hubby keeps telling me that he wants more greens in his dinner.Unfortunately he didn’t see the humor in this recipe.  All kidding aside, the flavor was awesome.

GARLIC CIDER CHICKEN
4 skinless, boneless chicken breasts
3 tablespoons avocado oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
2 cloves garlic
1/2 cup (packed) fresh Italian parsley (no stems)
coconut oil
Wondra
fresh ground salt and pepper

  • Place chicken breast between pieces of saran or in a ziploc bag.  Using a rolling pin flatten chicken pieces to even sizes.
  • Generously salt and pepper each chicken breast.
  • Lightly dredge chicken pieces in Wondra.
  • In a large skillet melt coconut oil over medium high heat.
  • Add chicken pieces and saute’ each side until brown.
  • In a small food processor combine garlic, green onions, avocado oil, lemon juice, parsley and apple cider vinegar and process until smooth.
  • Transfer sauce to microwaveable measuring cup.
  • Microwave 30-45 seconds until warm.
  • Plate chicken.
  • Cover with sauce.
  • Enjoy.

DURANGO CHICKEN & I LOVE MY BAKING BANDS

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

GARLIC BROWN SUGAR CHICKEN

Today I was using up some wingettes, but I prefer to make this recipe with the boneless and skinless thighs.

GARLIC BROWN SUGAR CHICKEN adapted from Damn Delicious
8 skin-on boneless chicken thighs
Sea salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons chopped fresh flat leaf parsley, garnish

  • Preheat oven to 400 degrees.
  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat. 
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Place chicken pieces in baking dish.
  • Melt remaining tablespoon butter in the skillet. 
  • Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. 
  • Pour over the chicken in the baking dish..
  • Bake about 25-30 minutes or until cooked through.
  • Garnish and serve chicken immediately.

Prep Time:   10 minutes
Cook Time:   40 minutes
Total Time:  50 minutes
Yield:            8 servings

VANILLA LATTE MEATBALLS with COFFEE GRAVY

Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee

2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork

  • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
  • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
  • Add meat and blend again until evenly mixed.
  • Cover and chill for several hours.
  • With gloves or moist hands form golf ball sized meatballs.
  • Chill again for 30 minutes or so.
  • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
  • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper

  • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
  • Whisk together KNORR gel, coffee, water and seasoning.
  • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
  • Cook over medium heat until thickened and bubbly.
  • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

APPLE CINNAMON PORK CHOPS

APPLE CINNAMON PORK CHOPS
4 boneless pork chops
1 KNORR chicken gel bouillon
1 large frozen apple juice
1 cup water
1/4 teaspoon celery seed
1 teaspoon + 1 teaspoon cinnamon
1/4 cup + 1/4 cup brown sugar
1 apple, cored and sliced
Fresh ground pepper and salt to taste

  • Arrange pork chops in a single layer in the bottom of the crock pot.
  • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
  • Pour over pork chops.
  • Cook on low 4-5 hours.
  • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
  • Cook another hours.

HOMEMADE SPAGHETTI & MEATBALLS

MEATBALLS
1 slice sourdough bread
1 tablespoon milk
1/3-1/2 cup Panko crumbs
1 pound fresh ground beef
3/4 pound fresh ground pork
2 large eggs
2 tablespoons fresh chopped flat leaf parsley
zest from 1 lemon
salt and pepper to taste

  • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
  • Roll into 1 inch meatballs.
  • Cover and chill meatballs while you prepare the rest of the recipe.
  • When ready bake meatballs for 1 hour in a 350 degree oven.

SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.
  • Add meatballs to sauce during the last 30 minutes.
  • Serve over pasta.
  • Top with fresh grated Parmesan Cheese.

 

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled bread crumbs or garlic croutons.
  • Bake 30 minutes until heated through.

HAPPY ST. PATRICK’S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

And what do you have for dinner?  Corned Beef of course.  I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

CROCK POT CORNED BEEF
3 pound corned beef brisket with seasoning packet*
6 cloves garlic, minced
2-8 ounce 7UP (or 12 ounces + 4 ounces water)
4 ounces organic butter, sliced
fresh ground pink Himalayan salt and pepper, to taste
1 bag baby carrots
1 pound baby potatoes

  • Lightly spray crock pot with non-stick spray.
  • Add butter.
  • Place brisket fat side up.
  • Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
  • Add 7 up.
  • Cover and cook 4-5 hours on low.
  • Add carrots and potatoes.
  • Cover and cook another 2-3 hours until tender.
  • Thinly slice meat.
  • Drain potatoes and carrots.
  • Serve and Enjoy.

*I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.

CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes. 
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

  • Melt butter in a large skillet over medium high heat.
  • Add onions, cooking a minute or two until translucent.
  • Add corned beef and potatoes.
  • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
  • Serve with poached or fried eggs.

 

Save

ROSEMARY, PARSLEY & THYME CHICKEN

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

ROSEMARY, PARSLEY & THYME CHICKEN
4 slices bacon, cooked and crumbled
1 pound boneless, skinless chicken thighs, frozen
2 stalks celery, sliced thick
1 bag baby carrots
2 shallots, sliced
1 clove Elephant Garlic, minced
1 teaspoon black peppercorns
several sprigs fresh thyme
several sprigs fresh rosemary
several sprigs fresh parsley
1 KNORR gel bouillon
3 tablespoons plum jelly
1/4 cup red wine
1/2 cup hot water
2 tablespoons quick cooking tapioca flakes
Juice of 1 lemon
2 cups egg noodles
fresh ground pink Himalayan salt and black pepper
1 cup frozen peas

  • Layer celery, carrots, shallots and garlic in bottom of crock pot.
  • Salt and pepper vegetables.
  • Place frozen chicken thighs on top of vegetables.
  • Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
  • Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
  • Cover and cook on low 6-7 hours.
  • Add peas and egg noodles. Re-cover and cook another hour.

SAUER PULLED PORK

SAUER PULLED PORK
2 cups sauerkraut, rinsed and drained*
2 pound pork tenderloin
2 tablespoons Dijon mustard mayonnaise mixture
1 cup beer**
salt and pepper, to taste

  • Place sauerkraut on the bottom of your slow cooker.
  • Cut tenderloin in half and lay on top of sauerkraut.
  • Generously salt and pepper meat.
  • Spread Dijon on top of meat.
  • Pour beer over around meat.
  • Cover and cook on low 6-8 hours or on high 4-5 hours.
  • Remove meat to cutting board and shred using 2 forks.
  • Serve on thick toast layers with sauerkraut and with sliced red onion.

*I used a local organic sauerkraut as is without rinsing or draining
**I used a pumpkin ale and used ALL of it

MEAT LOVER’S CASSEROLE aka SPANISH RICE & MEAT

This recipe started out as Baked Rice with Chicken and Lemony Meatballs from a Cook’s Illustrated Skillet Dinner Magazine, but became something entirely different before I was done. Hubby was still raving about this recipe this morning and even considered having leftovers for breakfast so I think it was a hit!

MEAT LOVER’S CASSEROLE
MEATBALLS
1 slice sourdough bread
1 tablespoon milk
1/4-1/3 cup Panko crumbs
1/2 pound fresh ground pork
1 large egg
2 tablespoons fresh chopped flat leaf parsley
zest from 1 lemon
salt and pepper to taste

  • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
  • Roll into 1 inch meatballs.
  • Cover and chill meatballs while you prepare the rest of the recipe.

CHICKEN & BACON
1 pound chicken breast tenders, salt and peppered to taste
4 slices bacon, browned crisp and crumbled*

*I prepare the bacon in the microwave on paper towels while browning the chicken pieces to save time and absorb the grease to make the bacon crispier.

SAUCE & RICE
4 cloves garlic, minced
1 large hot house tomato, cut into pieces
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 KNORR chicken Gel bouillon
1/2 cup hot water
2 cups water
1 cup Jasmine Rice

PREPARATION
6 tablespoons avocado oil

  • Heat oil over medium high heat in large skillet.
  • Add garlic and saute until golden and fragrant.  Remove to small food processor with a slotted spoon.
  • Add chicken to pan and sear both sides. Remove to paper towels to absorb any excess grease.
  • Add meatballs, cooking, turning and rolling until browned on all sides.
  • Prepare bacon in microwave while the other meats are being prepared.
  • Add bouillon gels, tomato pieces, lemon juice, red pepper flakes and 1/2 cup hot water to the garlic in the food processor and process until smooth.
  • Add rice and broth mixture to pan stirring until rice is translucent.
  • Add 2 cups water, bring to a boil, reduce heat and simmer until sauce thickens and rice is tender.

ASSEMBLY
Parmesan Cheese

  • Spray 2 quart casserole dish with non stick cooking spray.
  • Preheat oven to 350 degrees. 
  • Layer a small amount of the rice mixture on the bottom of you baking dish.
  • Top with a small handful of Parmesan cheese.
  • Layer chicken pieces on top of rice.
  • Sprinkle crumbled bacon on top of chicken.
  • Put another layer of the rice mixture.
  • Top with meatballs.
  • Top with remaining rice.
  • Sprinkle another handful of Parmesan cheese over everything.
  • Bake 20-30 minutes to heat through.