Category: PROTEINS

HAM & BROCCOLI BAKE

HAM & BROCCOLI ALFREDO BAKE
12 cups broccoli florets
1 1/2 cups shredded Fontina or baby swiss cheese
FRESH ground sea salt and black pepper
1/2 pound country ham, FINELY diced
1 tablespoon Frank’s hot sauce
1 jar Alfredo sauce or preferably homemade
2-3 cups al dent noodles or pasta, prepare al dente
1 tablespoon FRESH chopped tarragon
1/2 cup FRENCH’S crispy onion rings

  • Preheat oven to 350°.
  • Coat 2 quart baking dish with non-stick cooking spray.
  • Bring a large pot of salted water to a boil.
  • Add broccoli florets 1-2 minutes until starting to soften.
  • Drain broccoli and set aside.
  • In a large mixing bowl toss fold together the ham pieces, hot sauce, alfredo sauce, tarragon, 1/2 cup of cheese and broccoli.
  • Arrange ham mixture in baking dish.
  • Bake 15-20 minutes until hot and bubbly.
  • Sprinkle remaining cheese and the crispy onion rings over top, baking 5-7 minutes more until cheese is melted and crispy.
  • Let stand 5 minutes before serving.

PAN SEARED CHICKEN with WALNUT CREAM SAUCE

PAN SEARED CHICKEN with WALNUT CREAM SAUCE

4 boneless, skinless chicken steaks
2 slices bacon, diced
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
2 green onions, minced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon FRESH chopped tarragon
2 cups heavy whipping cream
1 carrot peeled and FINELY diced
2 stalks celery, halved and FINELY diced
1/3 cup walnuts, FINELY chopped

  • Render bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon.
  • Add carrots and celery, sauteing a couple minutes until soft.
  • Add green onions and garlic, sauteing a minute more.
  • Remove veggies with slotted spoon and set aside with bacon.
  • Add butter to pan to melt.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour, shaking off excess.
  • Add chicken to pan, searing 3-4 minutes each side until golden.
  • Remove chicken and keep warm.
  • Add whipping cream to pan and bring JUST to a boil, simmering until reduced to about 1 1/2 cups.
  • Add in tarragon, walnuts and cooked veggies and saute a few minutes more until thickened.

CHEESY MANGO CHICKEN

CHEESY MANGO CHICKEN
2 boneless, skinless chicken breasts flattened to
1 tablespoon avocado oil
1-2 cloves garlic, FINELY minced
1/4 cup shredded white cheddar cheese
1/4 cup panko bread crumbs
2 tablespoons mayonnaise
2 tablespoons pickled red peppers
2 tablespoons mango chutney
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
  • In a large bowl combine garlic and oil, mashing into a paste.
  • Whisk in the mayonnaise and chutney.
  • Add shredded cheese, panko bread crumbs and pickled peppers, stirring to combine.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper on both sides.
  • Arrange chicken breasts on baking sheet.
  • Roast for 10 minutes.
  • Spread the mango mixture over the partially roasted chicken.
  • Return to the oven and roast 8-10 minutes or until chicken is cooked through.

TACO PIE

Who doesn’t love a bowl full of the ultimate comfort food? You guessed it, deep dish layered taco pie.
 Especially if you add some homemade salsa, some Mexican sour cream and maybe some cilantro…

TACO PIE
1 1/2 pounds ground beef (or a COMBO of ground pork and beef)
2 tablespoons KINDERS taco seasoning
1 can Rotel diced tomatoes & green chiles, drained well
1 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup WHOLE milk
3 LARGE eggs
Sour cream, for garnish
Chopped green onions, for garnish
Salsa, for garnish

  • Preheat the oven to 400º.
  • Spray a 9″ deep baking dish with non-stick cooking spray.
  • Heat a cast iron skillet over medium heat.
  • Add ground beef, browning until the beef is no longer pink and crumbled small.
  • Drain off any fat.
  • Add in the taco seasoning and Rotel, mixing well and heating through.
  • Spread the beef mixture in the bottom of the prepared baking dish.
  • Sprinkle the shredded cheese over the top.
  • In a small bowl, whisk together the biscuit mix, milk and eggs.
  • Pour evenly over the beef and cheese.
  • Bake for 25-30 minutes or until the middle of the pie is set and the top is golden brown.
  • Serve immediately garnishing as desired.


COPY CAT MOZZARELLA HERB CHICKEN

COPY CAT MOZZARELLA HERB CHICKEN
2 large boneless, skinless chicken steaks
Juice and zest of 1 LARGE lemon
2 LARGE carrots, sliced diagonally
1 tablespoon avocado oil
2 tablespoons butter, 1 tablespoon melted
FRESH ground sea salt and black pepper, to taste
2 teaspoons Italian seasoning
1/2 teaspoon + 1 pinch red pepper flakes
1/4 cup panko bread crumbs
1/2 cup Mozzarella cheese
2 tablespoons sour cream
1/2 cup homemade chicken stock
1 teaspoon Better than Bouillon chicken base

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  • Stir together the panko crumbs, mozzarella cheese, Italian seasoning, 1 tablespoon melted butter, FRESH ground sea salt and black pepper.
  • Toss carrots with the avocado oil, FRESH ground salt and black pepper and the pinch of red pepper flakes.
  • Arrange carrots on one side of baking sheet in single layer.
  • Roast carrots for 5 minutes.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • Spread sour cream on each chicken steak.
  • Mound panko mixture on top of each breast, pressing firmly so that it adheres.
  • Remove baking sheet from oven and carefully arrange chicken steaks on the other side.
  • Return baking sheet to pan and roast 15-20 minutes until chicken is cooked through and the carrots are tender.
  • Whisk together melted butter and lemon juice.
  • Plate chicken and carrots.
  • Drizzle with lemon juice mixture and sprinkle with lemon zest.
  • Serve with pasta or rice pilaf.

COPY CAT BROWN SUGAR BOURBON PORK CHOPS with BRUSSELS SPROUTS & APPLE PAN SAUCE

BROWN SUGAR BOURBON PORK CHOPS with BRUSSELS SPROUTS & APPLE PAN SAUCE
2 boneless pork steaks
1 tablespoon avocado oil
2 tablespoons butter, room temperature
FRESH ground sea salt and black pepper
2 cups Brussels sprouts, washed, trimmed and halved
2 CRISP apples, cored, peeled & diced
3 LARGE green onions, sliced thin and divided
3 tablespoons brown sugar
2 tablespoons bourbon
1 teaspoon better than bouillon chicken base
1/2 cup homemade chicken stock

  • Pat pork steaks dry.
  • Generously season with FRESH ground sea salt and black pepper.
  • Heat avocado oil in a large skillet over medium high heat.
  • Sear pork steaks 4-6 minutes per side in hot oil.
  • Transfer pork steaks to platter and keep warm.
  • Wipe out pan and add butter.
  • Add Brussels sprouts cut side down. Sear Brussels sprouts until JUST crisp on the edges.
  • Add apple and whites of green onions, cooking 2 minutes until apple are starting to soften.
  • Whisk together the chicken base, chicken stock, brown sugar and bourbon. Add to pan, cooking 5-7 minutes until sauce has thickened and apple is tender.
  • Return pork steaks to pan, turning to coat in sauce.
  • Plate pork steaks and arrange Brussels sprouts and apples over steaks.
  • Serve with mashed potatoes.
  • Garnish with green onion tops.

RECIPE REVIEW
TASTE: Sweet & Savory
TEXTURE: Crispy edge Brussels sprouts and tender sweet apples compliment the flavorful pork.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

PORK STEAKS with APPLE CREAM SAUCE


PORK STEAKS with APPLE CREAM SAUCE
2 LARGE pork steaks
1 LARGE apple, cored and thinly sliced
2 tablespoons apple brandy
1/4 cup chicken broth or white wine
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme
2 tablespoons butter
1 LARGE shallot, sliced thin
1 teaspoon cornstarch
1/3 cup half and half
1 tablespoon Dijon mustard (optional)

  • Generously season pork steaks with FRESH ground sea salt and black pepper.
  • In a large skillet melt butter over medium high heat.
  • Brown pork steaks on both sides. Remove from pan and set aside.
  • Add shallots to pan, sauteing until softened.
  • Add apple slices, sauteing 2-3 minutes. Remove and transfer to a bowl.
  • Add apple brandy, cooking 30 seconds more.
  • Add chicken broth or white wine.
  • Bring to a SLOW boil, simmering for 5 minutes.
  • Add pork and apples.
  • Reduce heat to low and simmer 10 minutes until pork is cooked through.
  • Whisk together cream, mustard (if using) and cornstarch.
  • Stir into the apple mixture and heat through, simmering until sauce is thickened.

CREAMY PARMESAN CHICKEN & PROSCIUTTO


1 + 2 tablespoons butter
1/4 cup heavy cream
1 tablespoon WONDRA flour
1 tablespoon avocado oil
2 boneless, skinless chicken breasts
4 pieces prosciutto
1-2 cloves garlic, FINELY minced
1/2 cup FRESH small green peas
1 teaspoon red chile flakes, crushed
FRESH ground sea salt and black pepper
1 LARGE lemon, juiced
2 cups penne pasta
1/4 cup FRESH chopped Italian Leaf parsley
2 ounces cream cheese, softened
1/4 cup FINELY shredded Parmesan cheese

  • Bring a pot of salted water to a rolling boil.
  • Add pasta cook al dente, 9-11 minutes.
  • Drain, reserving 1/2 cup of pasta water.
  • In a large skillet add a drizzle of oil over medium high heat. Add prosciutto slices in a single layer, cooking 2-3 minutes per side until crispy. Do not clean pan.
  • Drain on paper toweling.
  • Pat chicken dry and generously season with FRESH ground sea salt, black pepper and crushed red chile flakes.
  • Add butter to skillet.
  • When melted add garlic sauteing 30 seconds.
  • Add chicken steaks sauteing 2-3 minutes per side until cooked through.
  • Transfer chicken to cutting board.
  • Whisk flour into drippings.
  • Add cream cheese and heavy cream to skillet, whisking to combine.
  • Adjust seasoning to taste.
  • Add lemon juice and parsley, stirring to blend.
  • Add pasta and peas, folding in to coat, cooking a couple minutes until warmed through.
  • Slice chicken breasts into strips.
  • Plate pasta.
  • Top with chicken slices, prosciutto and Parmesan cheese.

RECIPE REVIEW
TASTE: Creamy and full of rich flavor.
TEXTURE: Al dente noodles and crispy chicken in a creamy sauce are the star of this meal.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

TEX MEX aka MEXICAN MEATLOAF

TEX MEX aka MEXICAN MEATLOAF
4 cups shredded hash browns, cooked crisp
1/4 cup salsa
1 LARGE egg
1/2 package KNORR vegetable soup mix
1 tablespoons KINDERS taco seasoning
2 cups shredded taco blend cheddar cheese, divided
2 pounds ground beef
1 tablespoon chopped FRESH cilantro
Sour cream and Salsa, for serving

  • Preheat oven to 350°.
  • Whisk together the egg, soup mix and seasoning in a small bowl.
  • Crumble beef into a large bowl.
  • Pour egg mixture over meat.
  • Add salsa and 1 cup of the cheese and gently mix all together blending well, but not overworking the meat.
  • Shape into loaf.
  • Bake 1 1/4 hour.
  • Sprinkle remaining cheese over top and bake 5 minutes more until cheese is melted.
  • Let stand 10 minutes before slicing.
  • Sprinkle with cilantro.
  • Serve with additional salsa and sour cream.

COPY CAT PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE

PAN SEARED PORK CHOPS with BRAISED RED CABBAGE & APPLE
1 + 1 tablespoon butter
1 tablespoon avocado oil
2 boneless pork steaks
1 SMALL red onion, halved and THINLY sliced
1 LARGE clove garlic, FINELY minced
1/2 pound red cabbage, cored and THINLY sliced
2 LARGE apples, 1 cored & sliced the other cored and grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper, to taste
1/3 cup hot water
1 1/2 teaspoon Better Than Bouillon beef base
1 tablespoon apple cider vinegar
2 green onions, minced and separated

  • Melt 1 tablespoon butter and oil in a large skillet over medium high heat.
  • Pat pork steaks dry.
  • Whisk together the FRESH ground sea salt, black pepper, onion powder, garlic powder, paprika and cayenne pepper until well blended.
  • Generously season pork steaks on both sides with the seasoning mix.
  • Add the pork steaks to the skillet searing 2-3 minutes on each side.
  • Transfer pork steaks to platter and keep warm.
  • Add the remaining butter to the skillet.
  • Add the onions and cabbage to the pan, 3-4 minutes until slightly softened and beginning to caramelize.
  • Whisk together the beef base, warm water and vinegar.
  • Add vinegar mixture to pan, stirring to blend.
  • Add apple pieces topped with the pork steaks, cover and simmer 5-6 minutes to soften apple and reheat pork steaks. MOST of the liquid should cook off, but DO NOT BURN.
  • Slice pork and serve over cabbage mix.

RECIPE REVIEW
TASTE: Sweet & Tangy
TEXTURE: Tender caramelized cabbage, onions and apples topped with fork tender pork tenderloin. 
EASE: Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

ORANGE PICNIC CHICKEN

ORANGE PICNIC CHICKEN

3 – 3 1/2 pounds PICNIC chicken (legs and thighs)
1/2 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme or tarragon leaves
FRESH ground sea salt and black pepper
4-6 LARGE shallots, halved and sliced lengthwise

  • Preheat oven to 425°.
  • In a large bowl whisk together the marmalade, oil, vinegar, tarragon or thyme,
  • FRESH ground sea salt and black pepper.
  • Add chicken pieces, tossing to coat.
  • LIGHTLY spray a roasting pan with non-stick cooking spray.
  • Sprinkle shallot pieces in the bottom in a single layer.
  • Nestle chicken pieces in amongst the shallots.
  • Drizzle any remaining marmalade mixture in amongst the shallots.
  • Roast 25-35 minutes until shallots are tender and chicken is cooked through and golden.

GRILLED SHRIMP SALAD with LIME VINAIGRETTE

GRILLED (or sauteed) SHRIMP SALAD with LEMON LIME VINAIGRETTE
1 pound FRESH LARGE shrimp
1 teaspoon avocado oil
FRESH ground sea salt and black pepper
2 avocados, halved, seeded, peeled and sliced
1 cup grape tomatoes, halved
1 cup chopped cucumber
1 bunch green onions, sliced thin
1/4 cup FRESH chopped cilantro

  • Peel and devein shrimp.
  • Coat shrimp with avocado oil and sprinkle with FRESH ground sea salt and black pepper.
  • Thread shrimp onto skewers if grilling.
  • Grease grill rack and grill skewers 3-4 minutes, turning once, until the shrimp are opaque.
  • Arrange shrimp, avocados, tomatoes, cucumber and onions on plate.
  • Drizzle with the vinaigrette and sprinkle with cilantro.

VINAIGRETTE
1 LARGE lime, zested and juiced
1 LARGE lemon, zested and juiced
FRESH ground sea salt and black pepper
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil

  • Whisk together the lime juice, zest, cayenne pepper, FRESH ground sea salt and black pepper.
  • Slowly whisk in oil until well blended.