Category: PROTEINS

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT ~ BLOG 365.248

Flavorful chicken made with a creamy tomato rose sauce in your slow cooker and ready to serve over your favorite pasta in no time at all.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT

1 pound boneless chicken breasts, sliced into bite sized pieces or slivers
1 small bunch green onion FINELY minced
2-3 cloves garlic, FINELY minced
1/2 cup of your favorite Alfredo sauce
1/2 cup of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese + more for serving
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
FRESH chopped Italian parsley

  • Whisk together the garlic powder, onion powder, oregano, FRESH ground sea salt and black pepper.
  • Generously season chicken pieces with seasoning mix.
  • Spray the bottom of your slow cooker with non-stick spray or line with liners.
  • Place chicken pieces in the bottom of the cooker.
  • Top with onions and garlic.
  • Whisk together the alfredo and red sauce and pour over chicken pieces.
  • Sprinkle both cheeses over the sauce.
  • Cover and cook on high for 1-2 hours or until cooked thoroughly. (See notes)
  • Gently toss together to coat chicken.
  • Serve over your favorite pasta.
  • Garnish with parsley and a bit more grated Parmesan

NOTE: If you wish to cook your chicken on the low setting, increase your cooking time to 3-4 hours, depending on the size of your chicken pieces.

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE ~ BLOG 365.241

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese

  • Preheat the oven to 400°.
  • Lightly coat an 10 inch round cake pan with non-stick cooking spray.
  • In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sour cream, eggs, and corn.
  • Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
  • Spread evenly in the prepared pan.
  • Bake 30 minutes until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack.
  • Serve warm or at room temperature.
  • Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

SLOW COOKER HATCH CHILE BBQ RIBS ~ BLOG 365.237

SLOW COOKER HATCH CHILE BBQ RIBS

The best part of this slow cooker recipe is that it does all the work! All you have to do is come home to a prepared dinner of sticky, fall apart, melt-in-your-mouth incredible ribs!

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup diced FRESH roasted Hatch chiles
4 pounds baby back pork ribs
FRESH ground sea salt and black pepper, to taste

  • Spray inside of a 6-quart slow cooker with cooking spray.
  • Remove and discard the inner membrane from the ribs and cut into slabs that will fit into your slow cooker.
  • Generously season the ribs with a good amount of salt and pepper.
  • Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, vinegar and chiles in a small bowl, mixing well to combine.
  • Completely cover the ribs with half of the sauce. 

  • Cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours (see notes).
  • Refrigerate remaining sauce to use later.

  • When ribs are tender and falling apart, transfer onto a baking sheet lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone). 

  • Pour half of the juices from the slow cooker bowl into the remaining sauce.
  • Baste ribs with half of the sauce and broil in preheated oven at 400° for 5-10 minutes or until beginning to char and crisp on the edges. 

  • Serve ribs with remaining sauce.


NOTES:

  • Cook times seriously depend on the desired results you are looking for:
  • Ribs that are soft but stay on the bone = LOW: 5-6 HOURS / HIGH: 3 HOURS.
  • Tender, fall apart ribs that melt in your mouth like butter = LOW: 7-8 HOURS / HIGH: 4-5 HOURS.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France and similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies in the world (Sweet Lime chile) come from the HEB grocery chain in Texas. Try adding some FRESH roasted chopped chiles to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

Right now there is a local food truck specializing in Roasted Hatch Chiles in our little town and I have been taking full advantage of buying them FRESH roasted and preparing them for the freezer so I’ll have them all year long.

PIGEON RIVER CHICKEN ~ BLOG 365.222

This is a modified southern (North Carolina) recipe for fried chicken. The original recipe called for bone-in chicken, but I converted it to boneless. It’s still great warm OR cold, but you might want a knife and fork.

PIGEON RIVER CHICKEN
2 cups plain yogurt
2-3 tablespoons Frank’s original hot sauce
FRESH ground sea salt and black pepper
1 1/2 pounds chicken breasts or chicken tenders

  • In a large ziploc bag combine the yogurt and hot sauce.
  • Generously season the chicken pieces on both sides.
  • Add chicken pieces to the yogurt mixture, turning to coat all the pieces.
  • Marinate for at least 8 hours, but overnight is best.

COATING
2 cups flour
4 tablespoons QUALITY paprika
3-4 teaspoons cayenne pepper
FRESH ground sea salt and black pepper
Oil for frying

  • Drain chicken and discard marinade.
  • Whisk together the flour, paprika, cayenne, FRESH ground sea salt and black pepper.
  • Dredge chicken pieces, tossing to coat extremely well, shaking off excess.
  • Lay pieces on a baking tray and let stand 20 minutes.
  • In a deep skillet heat 1/2 inch of oil over medium heat.
  • Fry chicken pieces 5-6 minutes per side until golden brown and cooked through.
  • Serve warm or cold, with or without your favorite sauce or gravy!

CARNITAS in HOT PINEAPPLE SAUCE BLOG 365.216

CARNITAS in HOT PINEAPPLE SAUCE

3 cups FRESH FINELY chopped pineapple (or 2 LARGE cans crushed pineapple)
2/3 cup Frank’s Original Hot Sauce
1/4 cup brown sugar
2 tablespoons sugar
1 tablespoon Pampered Chef South West seasoning
FRESH ground sea salt and black pepper, to taste
3 pound pork shoulder cut into large chunks
1 LARGE Vidalia onion, cut into wedges
2 jalapeños, stem, ribs and seeds removed and then diced
3-4 garlic cloves, FINELY minced
Tortillas
Garnishes: chopped onion, FRESH chopped cilantro, Lime wedges and cheese if desired

  • Spray the crock with non-stick spray.
  • Combine the granulated sugar, southwest seasoning, FRESH ground sea salt and black pepper.
  • Coat pork pieces with seasoning.
  • Arrange pork pieces along bottom of crock.
  • Combine pineapple pieces, brown sugar and hot sauce until well mixed.
  • Pour hot sauce mixture over pork pieces.
  • Cook on low 6-8 hours until meat is tender.
  • Stir combine.
  • Serve with tortillas and garnishes.

STRAWBERRY CHICKEN SALAD ~ BLOG 365.213

This recipe has 2 choices for dressing depending on your mood 😀 One is creamy and the other more citrusy and tart.

STRAWBERRY CHICKEN SALAD
SALAD
2-3 cups rotisserie chicken pieces**
2 cups torn Napa cabbage
2-3 cups torn romaine lettuce
2 cups chopped and sliced strawberries
1 LARGE orange, peeled and chopped large
1 LARGE bunch green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Place lettuce on a platter and top with the chicken pieces, strawberries, onions and orange pieces OR toss all together based on your preference.

YOGURT DRESSING
1/3 cup plain yogurt
2 tablespoons Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

  • Whisk together the yogurt, mayonnaise, vinegar, honey, FRESH ground sea salt and black pepper.
  • Drizzle dressing over salad and serve immediately.

VINAIGRETTE DRESSING
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.

NOTES: During the summer it’s tasty to change up the rotisserie chicken pieces for grilled chicken breast pieces.

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

BROCCOLI CHICKEN DIVAN ~ BLOG 365.192

Another “vintage” recipe from my friend’s grandmother’s “antique” recipe box. This type of recipe was once a staple of the working mother in many American households. I believe it was originally found on the back of a Campbell’s soup can label. I also adapted her recipe “slightly” to add a bit more flavor and texture. Quite a tasty and crunchy satisfying meal. 😀 I made this in honor of my late brother-in-law. He would have LOVED this casserole. Today would have been his birthday.

BROCCOLI CHICKEN DIVAN

2-3 small broccoli crowns, trimmed, cut into florets and rinsed
1 1/2 cups rotisserie chicken pieces
1 can Campbell’s broccoli cheese soup
1/3 cup milk
1/2 + 1/2 cup grated sharp cheddar cheese
FRESH ground sea salt and black pepper, to taste
1/3 cup small diced red onion
2 cups prepared rice
2 tablespoons butter, melted
3 tablespoon Panko bread crumbs

  • Grease a shallow 2-3 quart baking dish.
  • Preheat oven to 375°.
  • Blanch broccoli florets 3-4 minutes in boil water, drain WELL and set aisde.
  • In a large bowl whisk together the milk and condensed soup until smooth.
  • Fold in 1/2 cup cheese, onion, chicken pieces, rice and broccoli florets.
  • Season with FRESH ground sea salt and black pepper.
  • Arrange mixture into baking dish, spread smooth.
  • Sprinkle top with remaining cheese.
  • Mix Panko crumbs into melted butter until well mixed.
  • Sprinkle on top of cheese.
  • Bake 30 minutes or until cheese is melted, casserole is heated through and bread crumbs have turned golden.

PORK CHOPS & POTATOES ~ BLOG 365.188

The original recipe called for using the slow cooker which is great, but NOT always necessary so I converted this to an oven recipe.

PORK CHOPS & POTATOES
6 bone in pork chops (6-8 ounces each)
1 tablespoon avocado oil
1 tablespoon butter
24-30 ounce package frozen shredded hash browns, thawed
1 1/2 cups grated sharp cheddar cheese
1 can Campbell’s cream of celery soup
1/2 cup milk
1/2 cup FULL fat sour cream
FRESH ground sea salt and black pepper, to taste
1 can French fried onions

  • Preheat oven to 350°.
  • In a LARGE skillet heat oil and butter over medium heat until melted.
  • Generously season pork chops on both sides with FRESH ground sea salt and black pepper.
  • Sear pork chops quickly on both sides. Set aside.
  • In a large bowl whisk together the soup.
  • Stir in 1 cup of the cheese and half of the onions.
  • Fold the hash browns into the soup mixture.
  • Arrange potato mixture in the bottom of a large baking dish.
  • Nestle browned pork chops into potato mixture.
  • Cover and bake 45 minutes.
  • Uncover and top with remaining cheese and onions.
  • Bake another 15 minutes until pork is cooked through and cheese is melted.

NOTE:

  • To convert to a CROCK-POT recipe you don’t need to thaw the hash browns first, just break them up into smaller pieces.
  • Also be sure to spray CROCK-POT well with non-stick spray.
  • Prepare the same as for the oven by layering the potatoes under the pork chops and saving the remaining cheese and onions for the last 15 minutes.
  • Slow cook on low 5-6 hours.

PAN SEARED CHICKEN with LEMON LIME SAUCE ~ BLOG 365.180

This is a modified recipe reminiscent of RAO’S famous lemon chicken. Everyone cleaned their plates and went in for seconds.

PAN SEARED CHICKEN with LEMON LIME SAUCE serves 4

4 chicken breast steaks, 1/4 inch thick
FRESH ground sea salt and black pepper
1/3 cup flour
2 tablespoons butter
1 tablespoon avocado oil

  • Melt butter and oil in large skillet over medium heat.
  • Add shallots and stir 30 seconds.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour, shaking off excess.
  • Add chicken breasts to hot butter. Sear each side 3-4 minutes until cooked through.
  • Serve over noodles, rice or mashed potatoes and drizzle sauce over top.

SAUCE
1 cup FRESH lemon juice
1 cup key lime juice
1/2 cup avocado oil
1/2 cup HOMEMADE chicken broth
1 tablespoon red wine vinegar
2 tablespoons sugar
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon cornstarch

  • Whisk together the lemon juice, key lime juice, avocado oil, red wine vinegar, sugar, garlic, FRESH ground sea salt and black pepper in a large saucepan.
  • Simmer 5-10 minutes until sugar is dissolved and heated through.
  • Put the cornstarch in a small bowl and ladle out about a 1/2 cup of lemon juice mixture to whisk into the cornstarch.
  • Add cornstarch mixture to the saucepan, whisking until combined. Simmer 5-10 minutes until desired thickness.

HONEY ROASTED BABY BACK RIBS ~ BLOG 365.173

HONEY ROASTED RIBS adapted from Cook’s Country

Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.

This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.

5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces

1 1/4 cup QUALITY honey
5 tablespoons Bragg’s Liquid Aminos
¼ cup apple cider vinegar
¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
¼ teaspoon cayenne pepper

  • Divide ribs between two 1-gallon zipper-lock bags.
  • Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, pepper, and cayenne together in bowl.
  • Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags ­occasionally.
  • Adjust oven rack to middle position and heat oven to 325.
  • Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
  • Add enough warm tap water to cover entire bottom of sheet (about 2 cups). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
  • Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator.
  • Tent ribs loosely with foil and bake for 1¼ hours.
  • Uncover ribs and continue cooking until just tender, about 1 hour longer.
  • Bring reserved marinade to boil in large dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
  • Brush ribs with 1/3 cup glaze, return to oven, and continue to cook 15-30 minutes until glaze begins to bubble and ribs are brown.
  • Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
  • Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze.
  • Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt.
  • Serve.

NORWEGIAN MEATBALLS ~ BLOG 365.167

This is another recipe from an old antique recipe box that became an instant keeper for our family. The flavorful meatballs and light delicate sauce make this a refreshing meal for any time of year.

NORWEGIAN MEATBALLS
Prep Time: 45 minutes Cook Time: 40 minutes Rest Time: 5 minutes
Total Time: 1 hr 30 minutes Servings: 12

MEATBALLS
1 cup torn croissants
½ cup WHOLE milk
2 LARGE eggs
1 LARGE onion, FINELY grated
+/- 1 tablespoon FRESH grated ginger
+/- 1 tablespoon FRESH ground salt, to taste
1-2 teaspoons FRESH ground nutmeg, to taste
2-3 cloves garlic, FINELY minced
1 ½ teaspoons FRESH ground black pepper
3 pounds LEAN ground beef

  • Preheat the oven to 400°.
  • Grease a LARGE baking sheet. 

  • Combine bread pieces, milk, eggs, onion, ginger, salt, nutmeg, garlic, and pepper in a mixing bowl. Let stand 10 minutes until bread absorb all the milk.
  • Stir until just mixed and add ground beef mixing until well blended.
  • Shape mixture into 1-inch meatballs and place on the prepared pan. 

  • Bake 20-30 minutes in the preheated oven until browned.
  • Set meatballs aside to rest while you prepare the gravy.

GRAVY
3 tablespoons butter
2 tablespoons minced onion
5 tablespoons WONDRA flour
4 cups HOMEMADE beef broth
½ cup sour cream
1 dash cayenne pepper
FRESH ground sea salt and black pepper, to taste

  • Melt butter in a large skillet over medium-high heat.
  • Sauté onion until tender, about 3 minutes.
  • Whisk in flour and cook 2-3 minutes until lightly browned.
  • SLOWLY add broth; cooking and stirring gravy 5-10 minutes until smooth and thickened. Blend in cream, cayenne pepper, and black pepper. 

  • Gently layer cooked meatballs into the gravy and SLOWLY simmer, heating through 5 minutes or so, but DO NOT BOIL. 

  • Serve over wide egg noodles, mashed potatoes or rice.

NOTES: These meatballs freeze wonderfully!