Category: PROTEINS

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH

CARAMELIZED LEMON & GREEN CHILE VERDE WHITEFISH
4 white fish (cod, snapper etc…) 6 ounce fillets
1 large bunch green onions, sliced
2 tablespoons coconut oil
2 tablespoons unsalted butter
1 lemon, sliced about 1/8-1/4 inch thick
2 teaspoons sugar divided
2 tablespoons green chile verde sauce
fresh ground salt and pepper to taste

  • Melt coconut oil and butter in skillet over medium high heat.
  • Saute onions a few minutes until tender.
  • Add lemons around the edge of the pan.
  • Sprinkle lemons with 1 teaspoon of the sugar.
  • Generously salt and pepper the fish fillets and place in the center of the pan.
  • Cook 3-4 minutes (depending on thickness) until opaque and then turn.
  • Turn the lemons and sprinkle with remaining sugar.
  • Add chile verde sauce over the lemons.
  • Add lid to the pan and cook another 3-4 minutes.

PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY

I ran across a little blurb of a recipe in an old pamphlet and thought about trying it.  It was just weird enough that I figured it must really be good. I found it a bit plain when I first combined the ingredients and made some adjustments for us, but I’ll give you both versions (original in black with my changes in red) and let you decide.

PEANUT BUTTER PORK CHOPS
PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY
6 large pork loin chops
1 stick butter
2 cups peanut butter 1/2 cups JIF peanut butter
seasonings to taste Hawaiian pink salt & fresh ground black pepper
2 cups milk 1 1/4 cups heavy cream
3/4 cup green chile verde sauce (Las Palmas or Old El Paso)

  • Preheat oven to 325 degrees.
  • In a large skillet melt butter over medium high heat.
  • Season pork chops with salt and pepper.
  • Add pork chops to butter and brown, searing both sides. Remove pork chops to a prepared baking dish and cover.
  • Bake 30 minutes.
  • Add peanut butter to butter drippings, stirring to blend well.
  • Add chile verde sauce, blending again.
  • Add milk blending together until you have a creamy gravy. Add whipping cream gradually blending until you have a creamy gravy.
  • Pour gravy over pork chops. DON’T DO THIS! Instead make this gravy while pork chops are baking.  Gravy will be creamier and tastier without going into the oven.
  • Bake 30 minutes.
  • Enjoy.

BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

BEEF RAGOUT with SALAD
4 slices bacon, cooked and crumbled
1 1/2 pounds quality stew meat cut into bite sized pieces
4 tablespoons Classico Sun-dried tomato pesto
1 large can pureed tomatoes
1 cup baby carrots, halved
1 medium Vidalia onion, chopped
2 large stalks celery, chopped
4 cloves garlic, minced
1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
1/2 cup red wine
1/2 teaspoon red pepper flakes
1/2 teaspoon Pink Himalayan salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 tablespoon fresh chopped basil

  • Coat crock pot with non stick cooking spray.
  • Stir together all the ingredients until well mixed.
  • Cover and cook on low 8-9 hours or 4-5 hours on low.
  • Serve over pasta.

*Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

ONION BACON VINAIGRETTE
4 slices bacon
1 bunch green onions, sliced thin
1/2 cup Tarragon vinegar
3/4 cup cream sherry
1/4 cup Avpcado oil
2 teaspoons fresh thyme leaves
salt and pepper to taste

  • Cook bacon until crisp.
  • Drain bacon on paper towels.
  • Add green onions to bacon grease and cook until tender.
  • Add vinegar, simmering 5 minutes.
  • Add cream sherry, simmering another 5 minutes.
  • Remove from heat and whisk in oil.
  • Fold in thyme leaves and bacon.
  • Season to taste with salt and pepper.
  • Serve warm.
  • Refrigerate leftovers.

SPICY CHICKEN STEW

2 pounds boneless, skinless chicken pieces

3 tablespoons butter

2 large onions, chopped

3 garlic cloves, minced

1 28 ounce can chopped tomatoes

1 cup chicken stock or broth

1 cup white wine

2 teaspoon turmeric

1 teaspoon red chili flakes

1 teaspoon paprika

1 1/2 tsp ground coriander

sea salt and white pepper to taste

Two generous cups of fresh herbs (a combination of cilantro, tarragon, basil AND parsley)

  • Bring the butter to a sizzle in a large skillet/saute’ pan.
  • Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a plate. Keep warm.
  • Add the onions to the pan, stir for a 3-4 minutes.
  • Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
  • Add the chilli flakes and coriander, stir for a few seconds to release the aromas. 
  • Add the tomatoes, chicken stock and wine. 
  • Season with salt an pepper.
  • Bring to a simmer, cover the saucepan and cook for 45 minutes or so, occasionally stirring, until the sauce is reduced to a thick glossy sauce. I found it took about 1 hour and a half  to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot as necessary.
  • Shred chicken and return to pan. 
  • Add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
  • Serve over rice or potatoes and garnish with lemon slices.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

POT ROAST – SAVORY STYLE – REVISITED

POT ROAST – SAVORY STYLE – REVISITED
I love Pot Roast, no really I LOVE POT ROAST! I adapted grams old recipe to my family and their likes and dislikes and then I adjusted it again! We easily get 2 meals for 2 out of these proportions.

2-3 pound chuck roast
buttermilk
3 tablespoons avocado oil
3 large Yukon potatoes (or baby reds), scrubbed clean, but not peeled
2 medium Onions (or pearl)
1 bag baby carrots 
kosher or sea salt
white pepper & fresh ground black pepper, mixed
4-6 cloves garlic, minced
Several Sprigs of fresh or 1 teaspoon ground thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
2 cups “Liquid” – Red Wine OR White Wine OR plain old broth (you decide on the combo)
Vanilla Wafers

  • Pre-heat the oven to 350 degrees. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it. 
  • Marinate the roast in buttermilk overnight if possible.Buttermilk helps break down the fats and adds a natural thickener to your gravy.
  • Bring the roast to room temperature. Draining off the residual buttermilk as you do. 
    •  
    • GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
          • Heat enough avocado oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat.  
          • Lay onions flat into hot oil. Brown well. Add garlic just before they are browned and cook until fragrant.  Remove onions and garlic to the side.
          • Add the baby carrots and do the same. Though sometimes I just cook them together these days. (Today because I forgot to buy carrots didn’t bother with them. I normally cut each carrot just in half). Brown carrots – you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. 
          • When carrots are finished, remove them to the same plate as the onions. If necessary add more avocado oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.
          • After the roast is browned, place it in the dutch oven and spread vegetables all around it. I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. 

          • While fry pan is still hot, add the “LIQUID” (broth, white or red wine or appropriate combo) and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. Today I tried a 1/2 cup Merlot, 1/2 cup Marsala and 1 KNORR beef gel and 1 cup homemade chicken broth combo. 

          • Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. 

          • At 2 1/2 hours add the baby potatoes. Or prep the larger potatoes for boiling. If using larger potatoes I prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

          • Add the Vanilla Wafers.  Like the buttermilk they help thicken the gravy and add a wonderful flavor.

        SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

        SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
        4 bone in 3/4 inch pork chops
        2 tablespoons Avocado oil
        1/3 cup Frank’s Sweet Chili Sauce
        1/3 cup tangerine juice
        2 cloves garlic, minced
        1/3 cup honey
        sea salt & fresh ground pepper, to taste
        small red potatoes, washed and halved
        Avocado oil
        chopped Parsley

        • Arrange pork chops flat in a baking dish. 
        • Salt and pepper to taste.
        • Whisk together the oil, Frank’s, juice, garlic and honey.
        • Pour over pork chops and turn to coat.
        • Cover chops and refrigerate (4-8), turning every 30 minutes.
        • Toss Potatoes with Avocado oil and parsley.
        • Arrange in baking dish.
        • Generously salt and pepper.
        • Roast until fork tender.
          • Prepare grill to medium high heat.
          • Place chops on grill and close lid.
          • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
          • During last 2 minutes coat each side with honey.
          • Remove from grill and let rest 5 minutes.

          HOMESTYLE MEATLOAF with BUTCHER FRESH CHILI GRIND CHUCK ROAST

          What is chili grind you ask?  Well, it’s really simple.  It’s just chuck steak ground much coarser than the ground beef you find in the supermarket.

          I always prefer to find a butcher wherever we’re living – you usually get a better cut of meat and a fresher cut of meat.  Where we are now I also get the 3rd benefit of friendly service and the BEST benefit is they are actually less expensive than any of the 3 markets nearby. For a long time you either had to go to butcher that actually ground hid own meat or do it yourself.

          HOMESTYLE MEATLOAF
          1 1/2 pounds fresh chili grind beef
          1 sleeve Nabisco saltines, crushed
          2 LARGE eggs
          1 bunch green onions minced
          2 cloves garlic, minced
          1 tablespoon Worcestershire sauce
          1 tablespoon Hickory Smoke
          1/3 cup ketchup**
          1 teaspoon fresh ground pepper

          • Preheat oven to 350 degrees.
          • Using gloved hands mix all together until you have a well blended mixture.
          • Mold into a loaf pan.
          • Bake 1 hour until cooked through and edges are beginning to crisp.

          **To spice it up I sometimes use the Jalapeno ketchup or the Tabasco Ketchup.

          WALNUT BALSAMIC LONDON BROIL

          I love to use flavored oils to create unique flavor combos. The balsamic vinegar and the Walnut oil were a perfect match.

          WALNUT BALSAMIC LONDON BROIL
          2 1/2 pound London Broil
          6 cloves garlic, minced
          3/4 cup balsamic vinegar
          1/4 cup walnut oil
          1 tablespoon avocado oil
          Sea salt and fresh ground black pepper to taste

          • Whisk together vinegar, oil and garlic.
          • Marinade 6 hours, turning every 45 minutes, if you can.
          • When ready to roast, pour off marinade and pat roast dry.
          • In an oven safe skillet heat a tablespoon of avocado oil over medium high heat.
          • Season each side of roast with salt and pepper.
          • Brown roast until nice and brown.
          • Transfer skillet to oven and roast until thermometer reads 130 degrees for medium rare (about 15 minutes).
          • Let Rest 15 minutes before slicing.

          HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

          HEAVENLY HASH
          2 pounds OreIda frozen diced hash brown potatoes
          1 can cream of celery soup
          2 + cups diced ham
          1 cup sour cream
          1/2 teaspoon Italian seasoning
          1/2 teaspoon sea salt
          1 bunch green onions, finely diced
          2 1/2 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
          1 cup crushed potato chips

          • Preheat 350 degrees.
          • Spray large flat baking dish with non-stick cooking spray.
          • Whisk together soup, sour cream and seasonings until smooth.
          • Fold in the ham and green onions.
          • Fold in 2 cups of the cheese.
          • Fold in hash browns.
          • Spread into prepared baking dish.*
          • Bake until top is slightly golden , about 1 hour.
          • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

          COOK’S NOTES:
          Great for brunches and large groups.
          *We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

          BUFFALO CHICKEN MEATBALLS

          My DIL tried this recipe via Facebook, but it was “missing” something or had too much as hers was a bit “runny”.  She asked me if I’d take a look and after 2 tries I have finally adapted it into a working recipe.  I’ll list the original recipe and my changes are in red.

          BUFFALO CHICKEN MEATBALLS adapted Facebook recipe of unknown origin

          1 pound extra lean ground chicken
          2 ounces reduced fat cream cheese, softened
          2 eggs 1 egg
          3 tablespoons crumbled blue cheese, 2 tablespoons Gorgonzola crumbles
          3 green onions, finely minced
          1/2 cup finely ground Panko crumbs
          1/2 teaspoon celery salt
          1/2 teaspoon garlic powder
          1/2 teaspoon black pepper
          Blue Cheese or Ranch dressing for dipping sauce

          • Preheat oven to 350 degrees.
          • Line baking sheet with heavy duty foil or parchment paper for an easier clean up.
          • In a mixing bowl combine all the above ingredients until well combined.
          • Form into meatballs (about 24 small ones) and place on baking sheet.
          • Bake for 10 minutes.

          4 tablespoons butter, melted
          1/3 cup Frank’s hot sauce

          • Whisk together butter and hot sauce.
          • Brush sauce over meatballs liberally.
          • Return to the oven for 20 minutes more.
          • Serve warm with dipping sauce

           

          CHINESE BBQ PORK LOIN

          CHINESE BBQ PORK LOIN
          2-2 1/2 pound pork loin, cut into 1 inch chunks
          3/4 cup Hoisin sauce
          1/4 cup ketchup
          1/3 cup packed brown sugar
          1/4 cup soy sauce
          1/4 cup honey
          2 teaspoons sriracha
          4 cloves garlic, minced

          • Place pork pieces in a large zip log bag.
          • In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
          • Add brown sugar and garlic and mix well.
          • Pour over pork pieces and toss to coat.
          • Marinate for 24 hours.

          • Preheat oven to 375 degrees.
          • Cover baking pan with heavy duty foil*.
          • Remove pork pieces from bag, reserving marinade.
          • Place pork pieces on baking pan.
          • Bake 20 minutes.
          • Turn pork pieces and brush with reserve marinade.
          • Bake an additional 10 minutes or until cooked through.
          • Let rest 5 minutes before serving.

          *This will make clean up sooooooooooo much easier.