Category: PROTEINS

MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

I used the scraps leftovers (not that there were many) to make the New Year’s Day Black Eyed Pea Chili.

MARINATED and SEASONED PRIME RIB
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
Avocado oil
*2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons  Penzey’s English Prime Rib Rub 
*1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

  • Whisk together the wine, water and Worcestershire sauce.
  • Place roast in a large plastic bag that has been placed in a shallow baking dish.
  • Pour marinade over roast and seal bag.
  • Marinate 6-8 hours, turning bag occasionally.

 

  • Preheat oven to 325°.
  • Place sliced onions in bottom of roaster.
  • Drain roast and discard marinade.
  • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
  • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
  • Sprinkle rub mixture over roast until well coated all the way around.
  • Place roast, fat side up on onion slices.
  • Insert oven thermometer.
  • Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
  • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

*If you want a thicker rub add more spices making sure to keep these proportions.

DO NOT SKIP THE RESTING PHASE!!

OVEN ROASTED ASPARAGUS with LEMON SAUCE
1 bunch asparagus
Avocado oil
sea salt
fresh ground black pepper

  • Preheat oven to 425 degrees.
  • Snap off woody ends. 
  • Wash asparagus and drain well.
  • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
  • Sprinkle with salt and pepper to taste.
  • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

Juice of 2 lemons
1 tablespoon cornstarch
1 tablespoon cool water
2 teaspoons sugar
2 LARGE egg yolks

  • In a small saucepan whisk together the water and cornstarch over a medium heat.
  • Bring to a slow boil, whisking constantly.
  • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
  • Return the saucepan to the lowest setting.
  • Beat egg yolks and lemon juice until well blended.
  • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
  • Season as necessary and pour over plated asparagus.

BAKED HAM with APPLE PINEAPPLE GLAZE

BAKED HAM with APPLE PINEAPPLE GLAZE
7-8 pound ham
2 medium apples (I like Honey Crisp)

  • Preheat oven to 325 degrees.
  • Peel, core and thinly slice 2 apples.
  • Add apple slices to bottom of baking dish.
  • Place ham cut side down on top of apple slices.
  • Insert oven thermometer and bake 2 1/2 – 3 hours or until internal temperature reaches 140 degrees.
  • Brush with glaze last 20-30 minutes.

8 ounces crushed pineapple
8 ounce jar pineapple preserves
1/2 cup tangerine juice
2 medium apples (I like Honey Crisp), peeled, cored and thinly sliced

  •  In a small sauce pan whisk together the crushed pineapple, pineapple preserves and tangerine juice.
  • Add apple slices (or chunks if preferred).
  • Bring to a SLOW boil and then reduce to low simmer.

CHICKEN BISQUE ala WIVES with KNIVES

The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
scant cup Wondra flour
1 small jar chopped pimento, optional
fresh flat leaf parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • In a stock pot, whisk together the hot water and concentrated broth. 
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento. 
  • Season with salt and pepper to taste. 
  • Simmer for another 15 minutes. 
  • Serve in warmed soup bowls.

**I used rotisserie chicken pieces.
***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge

CHICKEN CHILE RELLENO CASSEROLE

CHICKEN CHILE RELLENO CASSEROLE
2 large skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup Wondra
3 tablespoons corn meal
1 LARGE egg, beaten
4 ounce can of green chiles, drained WELL
2 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
1/2 cup shredded cheddar/Monterey Jack cheese mix
Taco sauce, warmed
Sour cream

  • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Combine Wondra and corn meal in a large ziploc bag.
  • Add chicken pieces to bag, tossing to coat each piece well.
  • Add cilantro and red pepper, tossing again.
  • Layer into baking dish.
  • Top with cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
  • Serve with Taco sauce and sour cream.

SWEET LEMON CHICKEN

SWEET LEMON CHICKEN
4-6 skinless, boneless chicken steaks
1/2 cup Wondra flour
3 large eggs, beaten
2 tablespoons Litehouse Chives
Pink Himalayan salt and Fresh cracked pepper to taste
1/2 cup White Moscato wine
Juice of 1 LARGE lemon
2 tablespoons butter
2 tablespoons Avocado oil
1/4 cup Parmesan cheese

  • Add chives to eggs and let set 5 minutes.
  • Generously salt and pepper chicken pieces.
  • In a large skillet melt butter, then add oil over medium-high heat.
  • Dredge chicken breast through the eggs and then the flour before adding to skillet.
  • Pan sear chicken breasts until golden.
  • Add wine and lemon juice, cooking until sauce thickens.
  • Top with Parmesan cheese and enjoy!

SMOTHERED TANGERINE CHICKEN

I bought too many tangerines for making applesauce.  I can’t possibly eat them all so needed to come up with a recipe or two to help use them.

One of my favorite “toys” from a product review a few years ago is the Deni MT149 Meat Tenderizer with 49 stainless steel blades. I had had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer so I had to get one an this one is PERFECT. Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!

SMOTHERED TANGERINE CHICKEN
4 thin chicken steaks
1 medium Vidalia sweet onion, halved and thinly sliced
1 lemon, room temperature
3 tangerines, room temperature
1/2 pound bacon
1/2 cup shredded Monterey Jack cheese
3 heaping tablespoons brown sugar
salt and pepper to taste

  • Juice together the lemon and tangerines.
  • Use the meat tenderizer gently on each chicken piece.
  • Place chicken pieces in shallow baking dish.
  • Sprinkle chicken pieces generously with salt and pepper.
  • Pour juice over chicken pieces, turning to coat.  Set Aside for 30-45 minutes.

  • In a large skillet cook bacon until crisp.
  • Drain on paper towels.
  • Add onion slices to the bacon grease, sauteing until translucent.
  • Move onions to the edges.
  • Drain chicken pieces.  
  • Add chicken pieces to the bacon grease, sprinkle with the brown sugar, cover and saute’ for 4-5 minutes per side until golden.
  • Plate chicken and immediately top with cheese.
  • Add crumbled bacon to the onions and mix well.
  • Top chicken with onion bacon mix and ENJOY!

CHICKEN ENCHILADAS SUIZA





  • 2 pounds boneless chicken breasts (or bone in if your prefer)

  • 1 teaspoon garlic salt

  • 1 teaspoon white pepper

  • 1/2 cup sour cream +

  • 1 4 oz. can chopped green chiles, drained

  • 1 bunch green onions, chopped

  • 1 can Rotel mild original tomatoes with green chiles, drained

  • 1 14 oz. can mild enchilada sauce, green

  • 2 cups finely shredded jack and cheddar cheese

  • tortillas

Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.

BEEF AU JUS ala CROCK POT

BEEF AU JUS ala CROCK POT
3 pound rump roast
1 large onion, sliced thin into rings
3 cloves garlic, minced
1 envelope Au Jus Gravy Mix
3/4 cup beef broth
salt & pepper to taste

  • Cut roast in half.
  • Sprinkle with salt and allow to come to room temperature.
  • Brown roast on ALL sides over medium high heat.
  • Layer the bottom of your slow cooker with the onion rings and garlic.
  • Top with roast halves.
  • Whisk together the broth and gravy mix. 
  • Season with pepper to taste.
  • Pour over meat.
  • Cook on low 6-7 hours until meat is tender.
  • Thinly slice meat and return to slow cooker juices.

ROASTED WHITE FISH with CITRUS BUTTER SAUCE

 ROASTED WHITE FISH with CITRUS BUTTER SAUCE
2 tart lemons, sliced
2 tangerines, juiced with pulp
4 green onions, sliced thin
4 tablespoons butter, sliced
1 cup white Moscato wine
salt and pepper to taste
1/2 teaspoon celery flakes
4-6 ounce pieces of Cod, Tilapia or other white fish

  • Preheat oven to 400 degrees. 
  • Put 3 slices of the butter in the freezer to chill.
  • In a large skillet sear lemons for about 2 minutes each side. Set lemon slices aside.
  • Sprinkle fish pieces with salt and pepper.
  • Add 1 tablespoon butter to the same pan. Quickly coat each each fish piece in melted butter.
  • Transfer fish slices to a baking dish.
  • Cover fish with lemon slices.
  • Bake for 10 minutes or until fish begins to flake.
  • While fish is roasting, deglaze pan with the wine.
  • Add tangerine juice with pulp, green onions and celery flakes bringing it to a boil.
  • When reduced by half add butter from freezer, one slice at a time until smooth and caramelized.
  • Immediately serve fish and top with sauce.

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS

PARMESAN LEMON CHICKEN with PARMESAN HERB BRUSSELS SPROUTS
CHICKEN
4 boneless, skinless chicken breasts
3 eggs, beaten
1/4 cup grated Parmesan
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons butter

  • Preheat oven to 375Ëš.
  • Flatten chicken.
  • In a shallow bowl combine the eggs, cheese and seasonings.
  • Place flour in another shallow bowl.
  • Melt butter in skillet.
  • Coat chicken with flour.
  • Coat chicken in egg mixture.
  • Brown chicken on both sides.
  • Transfer to a greased baking dish.
  • Bake for 20 minutes.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1/4 cup white zinfandel
Juice of 2 lemons
1/2 cup heavy whipping cream
3 tablespoons COLD butter, cubed

  • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
  • Add wine and lemon juice.  Saute until slightly reduced.
  • Add whipping cream and blend well.
  • Add butter cubes and stir until melted and well blended.
  • Serve immediately over chicken and rice.

TAPESTRY CHICKEN formerly known as HOLY YUM CHICKEN adjusted for mustard allergy

 

This is the EASIEST recipe, EVER and the tastiest. 

The recipe I read that inspired this was full of mustard which I’m deathly allergic to so I had to put my thinking cap on and come up with a recipe that was just as tasty.  I’m really happy with the results.  This chicken melted in our mouths and cut with a fork it was so tender!

1½ – 2 pounds boneless, skinless, chicken thighs
½ cup Best Foods mayonnaise
¼ cup PURE maple syrup
1-2 tablespoon champagne vinegar**
¼ teaspoon salt
¼ teaspoon ground black pepper

  • Preheat oven to 375 degrees.
  • Spray an 9×9 baking dish with non-stick cooking spray.
  • Whisk together mayonnaise, maple syrup, champagne vinegar, salt and pepper.
  • Spread a small amount of sauce in bottom of baking dish.
  • Place the thighs in the sauce.
  • Pour remaining sauce on top of chicken pieces.
  • Rotate the chicken pieces several times in the sauce to evenly coat.
  • Bake, uncovered, for 40 minutes.
  • Remove from oven and let rest 5 minutes.
  • Plate chicken. Add vegetable of choice and mashed potatoes.
  • Drizzle remaining sauce over chicken pieces.
  • Serve immediately.
Note: **If you like things more tangy add 2 tablespoons of vinegar.

TOMATO MUSHROOM PORK CHOPS & GRAVY

TOMATO MUSHROOM PORK CHOPS & GRAVY
4 bone in thick pork chops
3 large Yukon gold potatoes, sliced
1 small Vidalia onion, sliced thin
2 cloves garlic, minced
2 tablespoons butter
1 can tomato soup
1 can golden mushroom soup
1/2 cup milk
1/2 cup finely grated jack cheese
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
Wondra

  • Preheat oven to 375 degrees.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Layer potatoes alternating with onions – sprinkle a thin layer of Wondra, salt and pepper over each layer.
  • After last layer sprinkle cheese.
  • Season chops with salt and pepper on each side.
  • In a large skillet melt butter and brown chops on both sides.
  • Add chops to baking dish.
  • Whisk together the soups, milk, cayenne, paprika and garlic.
  • Pour over pork chops.
  • Cover with foil.
  • Bake 1 hour or until potatoes and chops are tender.