Category: PROTEINS

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 375˚.
  • 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.

CHICKEN GALLIANO

CHICKEN GALLIANO
6 boneless, skinless thin chicken breast halves
Sea Salt and freshly ground black pepper, to taste
8 ounces cream cheese, softened
1 teaspoon celery flakes
1 teaspoon Italian seasoning
6 thin slices prosciutto
8 ounces mushrooms, sliced very thin
2 tablespoons avocado oil
2 tablespoons butter
1 1/4 cup chicken broth
1/4 cup white wine
1/4 cup Galliano liqueur
1 tablespoon chopped parsley
Wondra

  • Pound the chicken breasts to 1/8 inch thick*
  • Season each breast with Sea Salt and fresh ground pepper.
  • Spread a thin layer of cream cheese on each breast.
  • Sprinkle each breast with celery flakes and Italian seasoning.
  • Top with a slice of prosciutto.
  • Roll tightly and secure with twine or cooking bands.
  • In a large skillet heat avocado oil over a medium high heat.
  • Add mushrooms and saute’ until golden and soft.
  • With a slotted spoon remove mushrooms to paper towels to drain.
  • Add butter to pan.
  • Dredge chicken rolls in Wondra.
  • When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
  • Add broth and Galliano liqueur to pan.  Bring to a boil and stir until reduced by 2/3.
  • Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
  • Serve immediately over rice and noodles.
  • Spoon additional sauce over each roll.
  • Enjoy.

*I often find thin sliced chicken steaks at my market which are easier to pound thin.

Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

 

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ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

    •  Preheat oven to 400 degrees.

 

    • In a large bowl combine the above ingredients with your hands until well blended.

 

    • Form into golf ball size meat balls.

 

    • Arrange them on a parchment covered jelly roll pan about an inch apart.

 

  • Bake 20-25 minutes until golden brown.
While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

    • In a large saucepan heat oil over medium heat.

 

    • Add onions and garlic, sauteing until soft.

 

    • Add tomatoes, salt and Italian seasoning.

 

  • Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

    • Ladle a small amount of sauce into the bottom of the baking dish.

 

    • Arrange meatballs on top of sauce.

 

    • Pour remaining sauce evenly over meatballs.

 

    • Top with cheese.

 

    • Bake 5 more minutes or until cheese is completely melted.

 

  • Garnish with parsley.

7 UP STEAK & AUTUMN POTATO GRATIN

7 UP STEAK
2 pounds chuck roast
1 cup 7 UP 
1 envelope Lipton Onion Soup
1 can cream of mushroom soup 

  • Preheat oven to 275 degrees.
  • Spray baking dish with non-stick spray.
  • Lay steaks in the bottom of the dish.
  • Sprinkle the Lipton onion soup evenly over the steaks.
  • Spread cream of mushroom soup over top of dry soup.
  • Pour 7 UP over the soups.
  • Cover with foil and bake for 4 hours without peeking!
  • Remove from oven and let rest undisturbed for 15-20 minutes.

AUTUMN POTATO GRATIN
4 medium YUKON potatoes, thinly sliced
1 small butternut squash, peeled, halved, seeded and sliced thin
2 large carrots, cut into thin slivers
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
1 1/2 cups whipping cream
Wondra flour

  • Preheat oven to 350 degrees.
  • Grease a 3 quart baking dish.
  • Layer potatoes, squash and carrots.
  • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
  • Pour whipping cream evenly over layers and top with remaining cheese.
  • Bake covered for 90 minutes.
  • Uncover and bake 30 minutes more.
  • Let stand 15 minutes before serving.