Category: PROTEINS

BEEF POT PIES

    6 cups shredded pot roast
    2 medium onions, chopped
    2 cloves garlic, minced
    2 tablespoons vegetable oil
    3 celery stalks
    1 small bag baby carrots
    1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
    2 cups beef broth
    12 oz. evaporated milk
    1/3 cup butter
    1/2 cup + 1 tablespoon Wondra flour
    3/4 teaspoon thyme
    1/4 cup cooking sherry
    1/8 cup parsley
    salt and pepper to taste

    • Separate beef from fat and bones and set aside. 
    • Heat oil in dutch oven. 
    • Saute’ onions, garlic and celery until just tender. 
    • Transfer to a large mixing bowl and toss with shredded beef. 
    •  Mix together beef broth and milk and microwave until steamy, 2-3 minutes. 
    • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
    • Gradually whisk in the hot milk mixture. 
    • Bring to a simmer and cook until thick. 
    • Turn off heat and stir in sherry, salt and pepper to taste. 
    • Stir in beef mixture and vegetables. 
    • Divide into 6-8 small French white Pyrex round baking dishes. 
    • Cover with lids and freeze.
    • When ready to bake, thaw and bring to room temperature. 
    • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 
    • With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.


    **Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

    OLD FASHIONED MEAT LOAF

    OLD FASHIONED MEAT LOAF
    MEATLOAF
    3/4 cup heavy cream
    6 slices white bread, crusts removed, but retained
    2 pounds hamburger
    1/2 cup grated Parmesan cheese
    1/2 cup grated aged cheddar
    1/4 cup minced parsley (fresh)
    1/4 teaspoon celery salt
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    1 small red onion, finely chopped
    2 cloves garlic, minced
    3 Jumbo eggs, beaten
    5 slices bacon
    SAUCE
    1 cup ketchup
    1/3 cup Frank’s sweet chili sauce
    1/3 cup packed brown sugar
    • Preheat oven to 350 degrees.
    • Pour cream over bread slices and allow it to soak for several minutes until mushy.
    •  Add beef, onions, Parmesan cheese, Cheddar cheese, celery salt, sea salt, white pepper and parsley.
    • With clean hands, mix the mixture together until uniform in consistency.
    • Add beaten eggs and mix again.
    • Form into mixture into a loaf.  I use an actual loaf pan and then lift it out.
    • Line a jelly roll or broiler pan with foil. This avoids a huge mess.
    • Place loaf in center.
    • Lay bacon slices over top of the meatloaf.
    • Arrange retained bread crusts along edges of meatloaf about an inch away to absorb the grease and liquids that cook off the meatloaf.
    • Make the sauce by mixing all the ingredients together.
    • Spread half the sauce over the top.
    • Bake for 45 minutes.
    • Spread remaining sauce over the top.
    • Bake another 15 minutes.
    • Discard bread edges.
    • Enjoy.

    MEATLOAF MUFFINS

    1 pound lean hamburger
    1 box onion and mushroom stove top
    1 clove minced garlic
    2 eggs
    1 cup water

    • Mix all together and then divide amongst 12 muffin cups.
    • Bake at 350 degrees 40 minutes.

    HOBO FOIL STEWS with BUTTER BBQ SAUCE

    HOBO FOIL STEWS with BUTTER BBQ SAUCE
    2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
    1 Yukon potato, chunked
    1 carrot, sliced
    1 Mexican onion sliced thin
    salt and pepper to taste
    1 tablespoon butter per patty

    • Layer 2 pieces of heavy duty foil on top of each other.
    • Place the hamburger patty in the center.
    • Top with 1 tablespoon butter.
    • Spread BBQ sauce around the butter.
    • Top with sliced onions.  
    • Spread onions and carrots evenly around the meat.
    • Fold the foil pieces up around the meat tightly.
    • Turn it over seam side down and then seal the 2nd piece of foil.
    • Turn them back over so they are meat side down.
    • Bring grill to a medium heat, around 225°.
    • Place foil packs on grill with lid shut for 10 minutes.
    • Turn packets over for 10 more minutes.
    • Serve in foil or slide out onto a plate.

    HOMEMADE BBQ SAUCE
    1 cup packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup molasses
    1/4 cup honey
    1/4 cup Worcestershire sauce
    2 tablespoons dark rum
    1 tablespoon liquid smoke
    1 teaspoon white pepper
    2 teaspoons garlic powder
    2 1/2 cups Portland Ketchup

    • In a large saucepan combine all the ingredients except the ketchup. 
    • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
    • Add ketchup and bring to a slow boil, stirring constantly. 
    • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

    21ST CENTURY MALIBU CHICKEN

    Many years ago you would find Malibu Chicken on many menus for popular restaurants.  Lately I’ve been craving it.  I couldn’t find a recipe that was exact so I decided to bring Malibu Chicken into the 21st century using my favorite flavors.  The original recipe I believe was just chicken breast, a slice ofham, a slice of Monterey jack cheese layered and a simple sauce.  I added pineapple – after all ham and pineapple are always a winner together and I updated the cheese to more flavorful combination and then rolled them into bundles.

    BUNDLES
    4 boneless skinless chicken breast (I just buy the thin sliced chicken breasts)
    Mayonnaise OR Dijon mustard
    4 thin slices deli ham
    4 slices CoJack cheddar cheese
    1 can (8 ounces) unsweetened crushed pineapple, well drained
    1-1/2 cups Panko bread crumbs
    1/4 teaspoon Supreme Shallot Salt
    White pepper to taste
    1/4 teaspoon Savory celery flakes
    SAUCE
    1/2 batch cream soup substitute (see below)*
    1/4 cup sour cream
    2 tablespoons milk
    1/4 teaspoon Savory celery flakes
    2 tablespoons Simply Fruit raspberry jam

    • Flatten chicken breasts to 1/4-in. thickness.
    • Spread 1 tablespoon mayonnaise over each; layer with ham, cheese and pineapple.
    • Roll chicken over pineapple; secure with toothpicks.
    • Brush bundles with mayonnaise.
    • In a shallow bowl, combine the bread crumbs, Supreme Shallot Salt, white pepper and Savory celery flakes.
    • Roll bundles in bread crumb mixture; place in an 11-in. x 7-in. baking dish coated with cooking spray.
    • Bake, uncovered, at 350° for 45-50 minutes or until cooked through.
    • Discard toothpicks.
    • Meanwhile, in a small saucepan, combine the sauce ingredients.
    • Cook, stirring occasionally, until heated through.
    • Serve over chicken.

    *you can use 1 can Campbells Cream of Chicken Soup if you prefer – I just prefer the scratch.

    http://familycorner.blogspot.com/

    CREAM SOUP SUBSTITUTES

    Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk or other liquid (as specified in variations)

    • Melt the butter in heavy saucepan.
    • Blend in flour and salt. Cook until bubbly.
    • Remove from heat and gradually stir or whisk in liquid.
    • Return to heat and cook, constantly stirring until smooth and thickened.

    VARIATIONS

    • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
    • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
    • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
    • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
    • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
    • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

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    PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER SAUCE

    When I was in college there was a local grill that did the most amazing fish I’d ever had. I hate to admit that was before Cajun or Blackened became popular. I spent many years trying to duplicate their red snapper after they closed their doors.

    PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER
    1 pound Red snapper, cut to portion size
    1/4 cup red onion, minced
    2 cloves garlic, minced
    1 large very ripe lemon, juiced
    zest from the lemon
    3 tablespoons butter
    1 teaspoon sweet paprika
    1 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon ground white pepper
    1/2 teaspoon ground black pepper
    1/2 teaspoon dry thyme leaves
    1/2 teaspoon dry oregano
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg

    • Rinse and dry the fish fillets with paper towels.
    • In a mortar & pestle grind all seasonings together until they are a fine powder and well blended.
    • In a large skillet melt the butter.
    • Saute’ the onions, garlic and lemon zest until fragrant.
    • Arrange onions and garlic towards edge of pan.
    • Arrange fish in center of skillet.
    • Sprinkle with the seasonings.
    • Cook for 4-5 minutes.
    • Turn fish, sprinkle with the remaining seasonings and cook another 4-5 minutes.
    • Add lemon juice and cook another 1-2 minutes.

    SHREDDED CHICKEN VEGETABLE EGG ROLLS

    SHREDDED CHICKEN VEGETABLE EGG ROLLS
    2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)
    1 medium Vidalia onion, finely chopped
    1 large stalk celery, finely chopped
    1 large carrot, finely chopped
    1 tablespoon minced garlic, jar
    1 tablespoon sugar
    1 teaspoon sea salt
    1 teaspoon pepper
    1 tablespoon sesame oil
    4 tablespoons canola oil
    egg roll wrappers (I use Melissa’s)

    • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
    • Drain, retaining oil.
    • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
    • Cool 5-10 minutes.
    • Fill center of each wrapper with 2 tablespoons of filling.
    • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
    • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
    • Cook egg rolls on all 4 sides until golden.

    RASPBERRY PINEAPPLE DIPPING SAUCE
    1/2 cup Raspberry Jam
    2 tablespoons crushed pineapple, drained
    2 tablespoons honey
    2 tablespoons soy sauce

    • Heat jam in microwave for 20 seconds to warm and thin.
    • Whisk in honey and soy sauce.
    • Set aside.

    BLACKBERRY PINEAPPLE JAM
    4 cups blackberry pieces
    2 cups fresh pineapple chunks
    3 cups sugar
    1 apple, peeled, cored and chopped
    1/4 cup lemon juice
    1 packet KNOX unflavored gelatin

    • Ina large pan combine everything except the gelatin.
    • Stir until sugar is dissolved.
    • Bring to a low rolling boil.
    • Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
    • Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
    • Add juice mixture back into pan and simmer 5-10 minutes.
    • Pour into sterilized jars and water bath 10 minutes.

    BLACKBERRY PINEAPPLE DIPPING SAUCE
    1/2 cup Blackberry Pineapple Jam
    2 tablespoons honey
    2 tablespoons soy sauce

    • Heat jam in microwave for 20 seconds to warm and thin.
    • Whisk in honey and sauce sauce.
    • Set aside.

    MANDARIN CHICKEN and NOODLES

    2 pounds chicken tenders
    1 1/3 cup sugar
    1/2 cup soy sauce
    Juice of 2 lemons
    4 cloves garlic, minced
    1 bunch green onions, sliced thin
    2 teaspoons sesame oil
    1/2 cup water
    3 tablespoons cornstarch
    1/2 pound linguini

    • Cook linguini al dente.
    • In a small saucepan combine the soy sauce, lemon juice, sesame oil, sugar and garlic.
    • Whisk the cornstarch into the water until smooth.
    • Add the cornstarch mixture to the soy sauce mixture and blend well.
    • Bring mixture to a boil, reduce heat and simmer until thick.
    • While the sauce is cooking, salt and pepper the chicken tenders and broil 2-3 minutes each side.
    • Shred chicken, slice green onions and add to the linguini.
    • Pour sauce over top and toss well.


    PARSLY HERB NOODLES / LINGUINI & CLAMS

    PARSLEY HERB NOODLES OR LINGUINI & CLAMS
    1/2 cup butter
    1/4 cup olive oil
    1 pound linguini, cooked and drained well
    4-6 cloves minced garlic
    (2) 7 1/2 ounce cans minced clams, drained well, but retaining juice*
    8 ounce bottle clam juice, added to the above juice to make 2 cups
    1 bunch green onions, sliced
    1/2 cup minced fresh parsley
    salt & pepper to taste

    • Heat butter and oil together.
    • Add green onions and garlic cooking until golden and fragrant.
    • Add 2 cups clam juice* and simmer uncovered 10 minutes.
    • Add clams, parsley, salt and pepper. Heat through.
    • Toss with the linguini.
    • Serve with fresh grated Parmesan Cheese.

    *If making plain parsley herb noodles substitute 1 1/2 cups chicken broth for clam juice.


    MEAT LASAGNA traditional

    1 pound sweet Italian sausage
    3/4 pound lean ground beef
    1/2 cup minced sweet onion
    2 cloves garlic, crushed
    2 cans diced tomatoes with garlic, oregano and basil
    1 (6.5 ounce) cans canned tomato sauce
    2 tablespoons white sugar
    1 1/2 teaspoons dried basil leaves
    1/2 teaspoon fennel seeds
    1 teaspoon Italian seasoning
    1 tablespoon salt
    1/4 teaspoon ground black pepper
    4 tablespoons chopped fresh parsley
    12 lasagna noodles(I like the Barilla no cook)
    16 ounces ricotta cheese
    1 egg
    1/2 teaspoon salt
    3/4 pound mozzarella cheese, sliced
    3/4 cup grated Parmesan cheese

    • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
    • Stir in crushed tomatoes (juice included) and tomato sauce. 
    • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
    • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
    • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
    • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
    • Preheat oven to 375 degrees.
    •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
    • Arrange 6 noodles lengthwise over meat sauce.
    • Spread with one half of the ricotta cheese mixture. 
    • Top with a third of mozzarella cheese slices. 
    • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
    • Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
    • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
    • Bake in preheated oven for 25 minutes. 
    • Remove foil, and bake an additional 25 minutes. 
    • Cool for 15 minutes before serving.

    My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

    TROPICAL GLAZED PORK TENDERLOIN

    TROPICAL GLAZED PORK TENDERLOIN
    2-3 pound pork tenderloin
    1 cup apricot pineapple preserves
    1 1/2 cup brown sugar
    1/2 cup pineapple juice

    • Preheat oven to 425 degrees.
    • Whisk together brown sugar and pineapple juice.
    • Blend in preserves.
    • generously salt and pepper the pork loin.
    • Spread a small layer of the glaze on the bottom of the roasting pan.
    • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
    • Baste as necessary
    • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

    SWEET & SOUR PORK CHOPS

    SWEET & SOUR PORK CHOPS
    4 thick boneless pork chops
    2 tablespoons olive oil
    sea salt and white pepper
    1/3 cup balsamic vinegar
    2 tablespoons honey
    3 + 2 tablespoons butter
    fresh rosemary
    • Drizzle one tablespoon of olive oil on a plate.
    • Salt and pepper pork chops and lay in olive oil seasoned side down.
    • Salt and pepper tops and drizzle with remaining olive oil.
    • Let sit for 30 minutes.
    • In a small saucepan combine vinegar and honey, blending well. Cook until reduced to about 1/4 cup.  Add butter and rosemary. Set aside.
    • Melt remaining butter in sizzling skillet.
    • Add pork chops and brown on both sides.
    • Brush on glaze and cook through.
    • Enjoy.