RECIPES – Page 222 – Chasing MY Life WHEREVER it Leads ME

Honey & Hoisin Grilled Trout – Fire Day Friday

This is a recipe I posted on my blog back in 2010… it’s just one of those dishes that never got the recognition it deserved, so I thought to myself.. why not bring it back? Feature it just one more time so everyone can see I don’t just eat Tilapia – my fish love goes way deeper than that!

This is a very simple, very light dish. Easy to assemble, takes about 15-20 minutes to grill… the longest part of this recipe is just the marinating time. Simple! What more can you ask for on a busy week night….??

Honey & Hoisin Grilled Trout

Created by Jenn’s Food Journey

Printable Recipe

Ingredients:

1 – 3/4lbs trout fillet (mine had the skin on one side still)

2 Tablespoons honey

1 Tablespoon hoisin sauce

1/2 Tablespoon soy sauce

1 Tablespoon fresh lime juice

1/4-1/2 teaspoon red pepper flakes (optional)

1 large clove of garlic, minced or pressed

Directions:

Mix everything but the fish together in a small bowl. Place the fish in a shallow dish or a Ziploc bag. Pour the marinade over the fish and allow to marinate in the refrigerator for about 45 minutes.

Preheat your grill to 375 (medium, medium-low). Tear off a square of aluminum foil (make sure it’s big enough to make a packet around the fillet) and spray it with non stick cooking spray. Place the fillet in the middle of the foil and seal into a packet. Place on the grill and cook for 10-15 minutes depending on the size of the fillet. Remove from grill and let rest for 3 minutes. Carefully open packet and enjoy!!

BAKED PORK STEAKS with BROWN GRAVY

These are the BEST steaks and are fork tender!

OVEN BAKED PORK STEAKS
4 pork steaks
2 cloves garlic, minced
1 small onion, sliced thin
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ACCENT
1 teaspoon Worcestershire sauce

Preheat oven at 350 degrees.
Sprinkle meat on both sides with salt, pepper, meat tenderizer and Worcestershire sauce.
Place steaks on foil lined cookie sheet.
Top with onions and garlic
Bake 20-30 minutes, turning once.
Top with gravy.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

In a saucepan, melt the butter over medium heat.
Whisk together the hot water and bouillon. Set aside
Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
Add the garlic and cook a few seconds more.
Whisk in the beef broth and Worcestershire sauce.
Salt and pepper to taste.
Bring to a low boil.
Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
Season to taste with salt and pepper.

ULTIMATE COMFORT FOOD ~ BAKED PORK STEAKS with BROWN GRAVY

Preheat oven at 350 degrees.
Sprinkle meat on both sides with salt, pepper, meat tenderizer and Worcestershire sauce.
Place steaks on foil lined cookie sheet.
Top with onions and garlic
Bake 20-30 minutes, turning once.
Top with gravy.

BROWN GRAVY
1/2 cup butter
1/2 cup flour
1 teaspoon minced garlic, jar
1 tablespoon Worcestershire sauce
2 cups hot water
2 tablespoons Better than Beef Bouillon
salt and black pepper to taste

In a saucepan, melt the butter over medium heat.
Whisk together the hot water and bouillon. Set aside
Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and fragrant.
Add the garlic and cook a few seconds more.
Whisk in the beef broth and Worcestershire sauce.
Salt and pepper to taste.
Bring to a low boil.
Reduce the heat to a low simmer for 15-20 minutes, stirring occasionally until desired consistency.
Season to taste with salt and pepper.

BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day. It just screamed, “try me for the guys”. BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers. This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

Preheat oven 325 degrees.
Place the flour into a plastic bag.
Brown bacon pieces until crisp. With a slotted spoon remove to drain.
Dredge beef pieces in the flour mixture.
Brown beef pieces in bacon fat*. With a slotted spoon remove beef pieces to a colander to drain.
Add butter to saute pan.
Saute’ carrots for several minutes.
Add the onions and garlic until fragrant and translucent.
Stir in 1/2 cup flour, salt, pepper and thyme.
Whisk together the hot water, sugar and bouillon.
Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended.
Add to veggies.
Bring to a fast boil.
Lower heat to a simmer for 5 minutes.
Spray a casserole with PURE.
Add browned meat to the casserole.
Top with onions and carrots.
Pour sauce over top and blend well.
Bake for 2 1/2 hours or until meat is tender.
Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

CHOCOLATE HUMMUS, SWEET CARAMEIZED ONION DIP & PEANUT BUTTER DIP

Holiday parties, football parties, and New Years buffets. They are all around us. And at every one, there is a dip of some sort. Fruit dip, chip dip, veggie dip, you name it, it’s there.

Here are a few of my favorite dips. And believe me, I don’t need a special occasion to eat any of these.

The chocolate hummus is A.M.A.Z.I.N.G. My bean hating, hummus despising, 9 year old requests this all the time. It goes with fruits, crackers or pretzels. Did I mention this was amazing.

I am in love with onions so of course the caramelized onion dip has a special place in my heart. I’ve made it several times and end up eating way, way too much.

The peanut butter dip is just pure joy. Sweet smooth and just perfect.

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Chocolate Hummus
1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoon olive oil
1/2 cup cocoa
1/2 cup splenda (or sugar)
1 teaspoon vanilla
1/2 teaspoon salt
2 – 4 tablespoons warm water

Mix everything in a food processor. Add water as needed for consistency.

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Sweet Caramelized Onion Dip

2 large sweet onions, chopped

1/2 cup fat-free sour cream

1/2 cup fat free mayonnaise

1/4 cup plus 2 tablespoon fat-free cream cheese, room temp

1 tablespoon I Can’t Believe It’s Not Butter, light

1 teaspoon Dijon mustard

1 teaspon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Heat butter in a large pan over medium heat on the stove.
Once butter has coated the bottom of the pan, add onions, salt and cayenne pepper.
Saute for 10 minutes, stirring often.
Reduce heat to medium-low and cook for additional 25 – 30 minutes, stirring occasionally, until onions are browned and caramelized.
Add mustard and vinegar to the pan.
Continue to cook for 5 minutes, stirring frequently.
Remove from heat and allow to cool.
In large bowl, combine sour cream, mayo and cream cheese. Whisk until smooth.
Add cooled onions to the mayo mixture and mix thoroughly.
Refrigerate overnight to allow flavors to combine.
Serve with your favorite veggies or chips.

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Peanut Butter Dip

1/2 cup lowfat vanilla yogurt (I used lite n fit)
1/2 cup peanut butter
1/4 cup mini chocolate chips (I used peanut butter chocolate chips)
3/4 teaspoon cinnamon
1 teaspoon honey

Mix all ingredients together in a bowl and serve with apples, veggies or pretzels. or just a spoon.

CHICKEN POT PIES

CHICKEN POT PIES

6 cups shredded chicken (2 rotisserie chickens)*
2 medium onions, chopped
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 chicken 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 chicken from fat and bones and set aside.
Heat oil in dutch oven.
Saute’ onions and celery until just tender.
Transfer to a large mixing bowl and toss with chicken.
Mix together chicken 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 chicken 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.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**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.

Homemade Mounds Bars–Save Room for Dessert

Homemade Mounds Candy Bars

7 ounces sweetened condensed milk

2 cups powered sugar

1 teaspoon vanilla extract

1 (14 ounce) bag flaked coconut

24 ounces dark chocolate chips

Mix the first four ingredients together. The mixture will be very firm.
Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
Refrigerate for about an hour.
Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
Place each bar on wax paper and allow chocolate to harden.

I got 25 candy bars out of this mixture.

Please come visit me at Paper Plates and China

PARTY MEATBALLS

These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

Preheat oven to 375 degrees.
In a large bowl, combine all the meatball ingredients and blend well.
Shape into 1 inch balls.
Place meatballs on un-greased cookie sheet.
Bake 25-30 minutes until browned and baked through.
For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup cranberry sauce**

3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

In a large saucepan combine jelly, chili sauce and vinegar.
Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
Layer meatballs, peppers and spicy sauce in crock pot.
Warm meatballs in sauce for 3-4 hours before serving.

**I always have some leftover from Thanksgiving or Christmas at this time of year.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

TACO SOUP – SIMPLY DELICIOUS SUNDAY

Taco Soup Adapted from Paula Deen

Serves 12 to 16

2 pounds ground beef

2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions: Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Modifications:
-I cut this recipe in half. There was still more than enough.
-I elminated the stewed tomatoes.

Here’s what you’ll need:

Diced up one onion.
Brown the ground beef and add the onions.
Once cooked, transfer the drained meat and onions to a crockpot.

Add the beans.
Drain and add the corn.
Add the tomatoes.
Add the green chilies and the black olives.
Add the taco seasoning and the ranch seasoning.
Cook for 6-8 hours and here’s what you’ll end up with:

Garnish with chips, sour cream, green onions, jalapenos, guacamole, lettuce . . . taco stuff.

Our Thoughts:

We thought this dish was pretty good. It reminded me of just a chunky chili (except I didn’t add any chili powder). The whole time I was eating it, I kept thinking that it would make great nachos or even a “chili/taco” dog.

Scott said that he really enjoyed it and that it would be great football food. I think that I will actually make this for my next football party instead of chili to see how it goes over.

CHICKEN KIEV

8 tablespoons unsalted butter, room temperature
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Panko crumbs + 1/4 cup for filling
1/4 bag frozen broccoli florets, chopped
salt and pepper to taste for chicken pieces
Safflower oil for frying

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer.
Fold in broccoli floret pieces.
Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Spray chicken lightly with water as well as the top of the plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast.
Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of safflower oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs.
Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F.
Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

CHICKEN ADOBO – MEXICAN PHILIPINO CROSS – CHICKEN ADOBO ala TAMY

When you look up recipes for Chicken Adobo ou have to choose between either a Phillipino recipe or a Mexican recipe. I couldn’t choose so I decided to combine my favorite ingredients from each of them and make my own recipe.

Chicken Adobo
1 1/2 to 2 pounds boneless, skinless chicken breasts
3tablespoons butter
1 large onion, chopped
2 cloves garlic, sliced VERY thin
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 cup orange juice
3 tablespoons honey
1/2 tablespoon achiote seeds
1 cup boiling water
1 teaspoon basil
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper

Cover achiote seeds with boiling water.
Cover and set aside overnight.
Drain seeds discarding water.
Place seeds, orange juice, soy sauce, vinegar, cayenne, paprika, cinnamon, honey, salt, pepper and garlic in a food processor. Grind until well blended.
In a large wok or skillet, heat butter over medium-high heat. Sear the chicken on one side until light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.
Add the onions over the chicken.
Pour the seed mixture over chicken and heat through.
Serve hot over rice and vegetable sides.

RITZY CARROT & BROCCOLI CASSEROLE

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

Wash, peel and slice carrots diagonally.
In a saucepan combine the water, salt and sugar.
Add carrots. Bring to a boil.
Turn down heat to simmer and cook until JUST tender crisp.
Drain.
Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

Preheat oven to 350 degrees.
Cook broccoli in boiling, salted water or steam until JUST tender.
Drain well, cool slightly and toss with carrots and onions.
Layer into a greased 9×9 baking dish.
Top with cracker crumbs.
Melt butter in bottom of saucepan. Whisk in the flour until smooth.
Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
Pour over broccoli mixture.
Cover and bake 40 minutes.
Top with cheese and bake uncovered an additional 10 minutes.
Let stand 5-10 minutes before serving.

**I love to substitute Keebler buttery garlic club crackers and add a few cloves of garlic!

Category: RECIPES