Category: PROTEINS

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.

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.  
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.

SLOW COOKER GARLIC CHICKEN

SLOW COOKER GARLIC CHICKEN 
adapted from Recipe Girl
Original recipe in black adaptations in red
Serves 4-6
Prep time 30 minutes 
Cook time 4 hours

3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
Kosher Salt Sea Salt 
Freshly ground black pepper
1 medium sweet onion sliced 1 large Vidalia onion, sliced
8 large garlic cloves, halved 8 large garlic cloves, quartered
several sprigs of fresh thyme
1 cup dry white wine
1/3 + 1/4 cup all-purpose flour Wondra
1 teaspoon red pepper flakes, ground with mortar & pestle
1/4 cup Coconut Oil

  • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
  • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
  • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
  • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
  • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
  • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
  • Serve chicken topped with sauce. 
  • Serve over rice or potatoes.

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)

PAN SEARED CHICKEN w/ LEMON GARLIC GREEN ONION TAHINI (Lemon Sesame Sauce)
1 teaspoon lemon juice
4 skinless, boneless chicken breasts
sea salt and pepper
1/2 cup Panko crumbs
1 JUMBO egg
Baby Spinach
3 tablespoons butter

1/4 cup tahini
6 tablespoons sesame seeds
2 tablespoons safflower oil
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon sour cream
3 green onions, minced

  • Spread sesame seeds on cookie sheet and bake until fragrant.  8-10 minutes.
  • Shake frequently.
  • DO NOT BROWN. COOL!
  • Add sesame seeds and oil to a small food processor.  Blend until a smooth paste forms.
  • Add 2 tablespoons lemon juice, green onions and 1 tablespoon sour cream blending until smooth.
  • Season to taste with salt and pepper.
  • Pound chicken breasts thin.
  • Beat egg to use as a wash on chicken breasts.
  • After egg washing chicken, dredge in Panko crumbs.
  • In a large skillet melt butter until sizzling.
  • Add chicken pieces and sear on both sides until cooked through.  About 4-6 minutes per side.
  • Remove chicken.  Keep warm.
  • Add 1 teaspoon lemon juice to pan and spinach.  Saute lightly.
  • Plate spinach and then chicken.
  • Top with Tahini Sauce.

LEMON THYME CHICKEN

LEMON THYME CHICKEN
4 thin chicken breasts
salt and pepper to taste
1 small red onion, halved and sliced thin
1 small red bell pepper, sliced into thin strips
1 cup grape tomatoes, halved
2 cups Brussels sprouts, halved
1/2 cup white wine
1/2 cup whipping cream
1 bunch green onions, sliced thin
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

  • Bring the white wine, whipping cream, white wine vinegar, dried thyme and green onions in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes.
  • Heat large skillet over medium heat and melt 2 tablespoons butter.
  • Saute onion, add Brussels sprouts face down and saute’ a few minutes.
  • Add red pepper strips and saute’ a bit more. 
  • Add tomatoes and move all the vegetable to the outer edges.
  • Pan sear the chicken breasts in the center until cooked though and the vegetables are tender.
  • Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. 
  • Set saucepan over very low heat and whisk in butter 1 piece at a time. 
  • Whisk in lemon juice; season sauce to taste with salt and pepper. 
  • Pour over prepared chicken breasts and vegetables.

CLASSIC BEEF MEATBALLS

CLASSIC BEEF MEATBALLS
2 tablespoons avocado oil
2 pounds ground chuck
1 cup ricotta cheese
2 large eggs
1/2 cup plain dry breadcrumbs
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 teaspoon ground fennel seed
4 cups of your favorite pasta sauce (I use Roasted Vegetable)

  • Preheat oven to 450 degrees.
  • Drizzle oil into a 13 x 9 baking dish, evenly coating the surface.
  • In a large mixing bowl combine the beef, ricotta cheese, eggs, breadcrumbs, oregano, salt, pepper flakes and fennel. Mix by hand until WELL blended.
  • Pack the meat, rolling into golf ball size balls .  
  • Place balls in baking dish snugly.
  • Roast 20 minutes or until cooked through and firm.
  • Remove from oven and drain grease.
  • Pour pasta sauce over meatballs and return to oven for 15 more minutes.
  • Top with Parmesan cheese and serve with your favorite pasta.

CHICKEN MILANESE w/ KIWI CORN CHUTNEY

MILANESE – An Italian dialect or more commonly for our purposes, meat coated with flour or bread crumbs and browned in hot oil or butter.


CHUTNEY –  refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spices, vegetables and/or fruits.


GREMOLATA – Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese dish in Italy. 
CHICKEN MILANESE w/ KIWI CORN CHUTNEY

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

  • In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
  • Add the bread crumbs and cheese.  Work with your fingers to blend well.

  • Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
  • In a large skillet, melt the butter over medium high heat.
  • Fry the chicken pieces for 3 minutes per sides.

  • Puree the kiwi.
  • In a bowl combine the tomatoes, corn, onion, lemon juice, kiwi puree and tarragon leaves.
  • Serve chicken over mashed potatoes with chutney on top.

TERIYAKI MEATLOAF

TERIYAKI MEATLOAF
1/2 cup orange juice 
3/4 cup KIKKOMAN stir fry sauce
1 1/2 pounds ground chuck
1/2 pound ground pork
2 slices sourdough bread, torn into pieces
2 JUMBO eggs, beaten
1 bunch green onions, sliced thin
1/4 cup rice, prepared per package

  • Preheat oven to 350 degrees.
  • Whisk together 1/4 cup of the stir fry sauce and 1 tablespoon of orange juice. Set aside.
  • In a large bowl toss bread pieces with remaining orange juice – let stand 5 minutes.
  • Add the meat, eggs, rice and green onions and remaining fry sauce to the bread bowl. Knead together with your hands until well blended.
  • Shape into a loaf and place into the center of a 9×13 baking dish.
  • Bake 1 hour or until cooked through, basting with the reserved stir fry sauce during the last 10-20 minutes.
  • Let rest 10 minutes before slicing.

CLEANING THE CABINETS TACOS

So our move is a ways off, but I’m making a conscience effort to clean out the cabinets of canned goods and the freezer of meat.  I have a few packages of pork chops in there that I’ve been eating around.  The original package of pork chops was a family pack and the first 2 we ate were quite tough.  I have found though that slow roasting them and shredding them makes them delicious!


So I was poking around in the cabinet and found a can of pineapple, a can of artichoke hearts and had one of those moments where anything sounded possible. It was a great decision!  These are going to be one of our new favorites.

HAWAIIAN TACOS
4 boneless pork chops
8 ounce can crushed pineapple
6 ounce can pineapple juice
1 small onion, finely diced
14 ounce can artichoke hearts, drained well

  • Spray baking dish with non-stick spray.
  • Spread onion pieces in baking dish.
  • Salt and pepper pork chops well on both sides and place on top of onions.
  • Combine the artichokes, pineapple juice and pineapple in a small food processor blending until smooth.
  • Pour over top pork chops.
  • Cover with foil.
  • Bake 2 hours.
  • Uncover and bake 20 minutes more.
  • Rest 10 minutes before shredding.
  • Shred pork and toss with pineapple mixture.
  • Serve with cabbage slaw and limes.

LABOR DAY BBQ RECIPES – BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

BLEU CHEESE BURGERS
1/3 pound ground chuck
2-3 tablespoons bleu cheese crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

  • Mix together, form a patty and grill to taste.

BACON CHEDDAR BURGERS
1/3 pound ground chuck
2-3 tablespoons grated sharp cheddar
1 tablespoons bacon crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

  • Mix together, form a patty and grill to taste.
  • Top with additional cheese and bacon if desired.

 

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

  • Mix cream cheese and Foothill Salad Seasoning until well blended.
  • Clean and remove seeds from peppers.
  • Fill peppers.
  • Wrap each pepper with a slice of bacon.
  • Bake or grill over low heat until bacon is crisp.
  • Serve with raspberry chipotle sauce. 

RASPBERRY CHIPOTLE SAUCE 
1 cup Raspberry Jam 
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar 

  • Whisk all ingredients until well blended.
  • Chill until ready to serve.  
  • Warm before serving.

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