Category: RECIPES

SLOW COOKER BUTTER CHICKEN MEATBALLS

SLOW COOKER BUTTER CHICKEN MEATBALLS
1 pound ground chicken
1/2 pound ground pork
1 LARGE egg, lightly beaten
1 teaspoon garam masala
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Prepare sauce.

SAUCE
1 small shallot, minced
2 tablespoons butter
2 tablespoons Wondra
1/2 cup chicken stock
8 ounces tomato sauce

  • Heat butter in small skillet over medium heat.
  • Whisk in flour until golden.
  • Whisk in chicken stock until well blended.
  • Whisk in tomato sauce until well blended.
  • Season to taste.
  • Pour sauce over meatballs.
  • Cook covered on low for 3 hours  or until cooked through.
  • Serve with rice or mashed potatoes.

BUFFALO CHICKEN TENDER SLIDERS

BUFFALO CHICKEN SLIDERS

2/3 cup Frank’s hot pepper sauce
1/2 cup unsalted butter
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
4 cups shredded chicken**
12 KING’s Hawaiian sweet rolls
1/3 cup Ken’s Sweet Vidalia Onion dressing
Green leaf lettuce or cabbage mix, optional
Thinly sliced Mozzarella cheese

  • In a large sauce pan combine the hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, salt and pepper. Bring to a SLOW boil, removing from heat as soon as it bubbles.
  • Add the chicken and stir to coat.
  • Spread a layer of the dressing on each roll or better yet make a slaw with the dressing and a cabbage mix or the lettuce.
  • Top with a slice of mozzarella cheese, lettuce if using and a scoop of the chicken mixture.
  • Serve and enjoy!

NOTES: **A rotisserie chicken works great when you’re in a time crunch! I prefer to pan sear a few breasts for shredding when I have time.

ROASTED ASPARAGUS in CAJUN HOLLANDAISE SAUCE

ROASTED ASPARAGUS in CAJUN HOLLANDAISE SAUCE – serves 4
1 1/2 pounds asparagus
2 1/2 tablespoons Avocado oil
1/4 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
Pinch paprika, for garnish

  • Preheat oven to 450°.
  • Cover baking sheet in foil.
  • Snap off woody asparagus ends.
  • Arrange asparagus in a single layer on baking sheet.
  • Drizzle with avocado oil and seasoning, turning to coat.
  • Roast until asparagus is is tender and beginning to darken in color.
  • Top with sauce and serve immediately.

SAUCE
8 tablespoons salted butter
2 LARGE egg yolks
Juice of 1 small lemon
1/2 teaspoon Tony Chachere’s or Slap Ya Mama Creole Seasoning
1/4 teaspoon FRESH ground black pepper
1/4 teaspoon Frank’s original hot sauce

  • Melt butter in a small saucepan until sizzling.
  • Pulse egg yolks in a small food processor.
  • Add lemon juice.
  • VERY SLOWLY drizzle in the hot butter. Sauce will immediately begin to thicken.
  • Add the Cajun seasoning, pepper and hot sauce, blending JUST until combined.
  • Drizzle sauce over asparagus and serve immediately.

NOTE:  If sauce thickens too much, add 1 tablespoon hot water at a time until you reach desired consistency.

WHISKEY FIG COMPOTE

FIG COMPOTE – Makes 1 1/2 cups

6 ounces (about 22 whole) dried Mission figs, stems removed
1 cup sugar
3/4 cup water
1/4 cup golden rum
Juice from one LARGE lemon (about 3 tablespoons)
1/2 teaspoon PURE vanilla extract

  • Combine figs, sugar, water, and lemon juice in a medium saucepan and bring to a boil.
  • Reduce heat and simmer until the liquid has thickened slightly and has turned a rosy, golden shade, about 6-8 minutes.
  • Turn off the heat.
  • Stir in vanilla extract and cool the mixture for 10 minutes.
  • Transfer to a food processor and puree until smooth.
  • Serve on a nice sourdough crostini with cheeses, English muffin or use to fill cookies.
  • Store in a mason jar or airtight container in the refrigerator for up to a week.

OR

WHISKEY FIG COMPOTE – Makes 1 1/2 cups

7 ounces dried Mission figs, diced
1/4 cup white sugar
1/4 cup bourbon whiskey
1/4 cup balsamic vinegar
1/4 cup water
Juice from one LARGE lemon (about 3 tablespoons)
1 pinch salt

  • Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil.
  • Reduce heat and simmer until liquid reduces by half, about 30 minutes.
  • Cool before serving.
  • Serve on a nice sourdough crostini with cheeses, English muffin or use to fill cookies.
  • Store in a mason jar or airtight container in the refrigerator for up to a week.

BALSAMIC MUSHROOM CHICKEN

I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀

Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations?  I may only get a few bites of each meal, but I promise they do NOT go to waste.

Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking.  I seem to be more creative and get better inspiration during “alone” time. 😀

Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!

BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme

  • Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
  • Dredge through the Wondra flour.
  • Heat oil in large skillet over medium heat.
  • Add chicken breasts and sear for 2 minutes.
  • Flip chicken.
  • Add onions and garlic to pan sauteing for a minute.
  • Add mushrooms, sauteing a couple minutes.
  • Add vinegar, broth, honey and thyme.
  • Cover and cook 5 minutes.
  • Turn chicken and cook a few minutes more until chicken is cooked through.
  • Remove chicken to platter and keep warm.
  • Cook 5 minutes more to reduce sauce.
  • Add butter.
  • Serve over chicken with mashed potatoes and/or your favorite veggies.

HAWAIIAN MILANESA

HAWAIIAN MILANESA
Beef top round, cut into 4 thin milanesa steaks
1 small can crushed pineapple, drained and juice reserved
1 large carrot, peeled and sliced on the diagonal
1 stalk celery, sliced on the diagonal
3 green carrots, sliced on the diagonal
1 shallot halved and sliced thin
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons Bragg’s liquid aminos
1 cup pretzels
1 cup animal cookies
2 eggs, room temperature
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste
PREPARED rice

  • Grind pretzels and animal cookies into a fine dust. Pour into a shallow dish.
  • Whisk together the eggs until well blended.
  • Immerse steaks into eggs.
  • Dredge steaks into pretzel dust.
  • Melt butter in large skillet over medium-high heat.
  • Add steaks and sear 2 minutes per side.  Remove steaks and keep warm.
  • Add carrots and celery to skillet, sauteing until beginning to soften.
  • Add shallots and garlic, sauteing a few minutes more.
  • Add chicken broth and cook a few minutes until reduced.
  • Whisk together the liquid aminos, pineapple juice and cornstarch into a slurry.
  • Stir pineapple and slurry into the vegetables cooking to desired consistency.
  • Serve over steak and rice.

ITALIAN Chicken and Noodles

ITALIAN Chicken and Noodles

1 1/2 pounds chicken breasts or tenders
1 medium Vidalia onion, finely chopped
2 medium tomatoes, finely chopped *see notes
1 1/2 cups of finely chopped carrots
3/4 cup chopped celery
1 bay leaf
1 teaspoon Sweet paprika
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/3-1/2 cup chicken broth
Prepared noodles
Prepared mashed potatoes (noodles AND mashed potatoes were grams AND great grams way favorite way of serving this)

  • In a large sauce skillet, melt butter and avocado oil.
  • Add generously seasoned chicken pieces. Pan sauce 2-3 minutes per side until JUST cooked through. Remove to cutting board for shredding.
  • Add carrots, cooking until they begin to soften.
  • Add celery and onions.
  • Add tomatoes, bay leaf, paprika and minced garlic.
  • Add in chicken broth, stirring to blend.
  • Reduce to a simmer for 15-20 minutes, stirring occasionally, until carrots are cooked through and tender. If gravy is too thin, see notes.
  • Remove bay leaf, add in chicken pieces and heat through.
  • Fold in noodles.
  • Serve over mashed potatoes immediately.

NOTES:

  • A can of petite diced tomatoes can easily be substituted.
  • If it is too thin, then make a slurry from a tablespoon or 2 of the gravy and a tablespoon or 2 of cornstarch. Add into the pan, stirring constantly, but gently to blend until you reach the desired consistency.
  • Great grams always started with a whole chicken and would boil it down to pieces and use the cooking water as the broth which adds white a bit of flavor.

CARAMEL APPLE PIE MONKEY BREAD BOMBS

Caramel Apple Pie Bombs are a version of Monkey Bread that SCREAMS YUMMY!  The beauty of this recipe is the ease of changing up flavors by changing the seasonings (Pumpkin Pie seasoning and pears or cherries and a little vanilla or black peppercorns and a cream cheese glaze) as well as baking it as either a pull apart bread or individual rolls just as easily.  As you pull one open and a river of sweet caramel runs out over the apple pieces you know you’ve found heaven.  😀

CARAMELS APPLE PIE MONKEY BREAD BOMBS adapted from the Slow Roasted Italian
BOMBS
4 tablespoons melted unsalted butter, divided
2 medium Granny Smith apples, peeled cored and diced
1/3 cup brown sugar, packed
1 tablespoon QUALITY ground cinnamon
1 teaspoon ground nutmeg
18 caramels, unwrapped and divided
12 frozen Rhodes dinner roll dough balls, defrosted

  • Preheat the oven to 350°.
  • Melt 2 tablespoons of the butter in a 9×9 baking dish.  Set aside.
  • Combine the apples, 2 tablespoons of the brown sugar and 1 tablespoon of the cinnamon in a ziploc bag.  Toss to coat.  Set aside.
  • Unwrap the caramels and cut into quarters. Set aside.
  • Melt remaining butter in a small bowl.
  • Mix together the remaining brown sugar, nutmeg, and cinamon in another small bowl
  • Lightly flour your counter top.
  • Using a rolling pin flatten each dough ball into a circle about 3 inches across.
  • Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
  • Carefully pull each side over the center to create to seal and then roll the dough into a ball. Be careful not to make it too thin.  You do NOT want to be able to see through the dough.
  • Roll each ball in the remaining melted butter and then the cinnamon mix before placing seam side down in the baking dish.
  • Sprinkle with any of the remaining cinnamon brown sugar mix.
  • Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

SAUCE
12 caramels, unwrapped
2-3 tablespoons heavy cream

  • Place the caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval.
  • Once you have a smooth mixture, set aside to cool.
  • Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
  • Serve and enjoy!

BACON WRAPPED JALAPENO CHICKEN BITES

Chicken and cream cheese spread stuffed into jalapenos, rolled and wrapped with bacon and then grilled. YUMMY!

BACON WRAPPED JALAPENO CHICKEN BITES adapted from Trisha Yearwood

4 boneless, skinless chicken thighs
1 tablespoon butter
FRESH ground sea salt and black pepper
3-ounce package cream cheese (I use herbed cream cheese spread), softened
8 LARGE jalapeno peppers, halved and seeded
8 slices bacon

  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Saute chicken pieces until browned and cooked through.
  • Move chicken to cutting board and dice small or shred.
  • Stir chicken pieces into softened cream cheese.
  • Wrap each roll with one piece of bacon and secure with a toothpick. (These look a bit odd today because I only had half slices of bacon).
  • Grill until bacon is brown and crispy on both sides.

NOTE: Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. Even an inadvertent swipe of the hand close to your eyes could be a VERY unforgettable and unwelcome experience.

CHOCOLATE PEANUT BUTTER OAT BARS

This is one of those recipes that I LOVE(d)! BUT had to rework to lower the sugar so I could have just 1 bite! I now cut them into really small squares so they are easier for me to eat without a reaction and they actually last longer too 😀

Here’s the original recipe that I believe came off the box of graham crackers many moons ago.  I will follow it with the “NEW” recipe with a much reduced sugar.

MAGIC CHOCOLATE PEANUT BUTTER BARS
2 1/2 cups crushed Honey Maid graham cracker crumbs
1 cup melted Land O’ Lakes unsalted butter
1 cup Jif creamy peanut butter
2 1/2 cups powdered sugar
1 cup milk chocolate chips with 1 teaspoon butter

  • In a LARGE mixing bowl, stir together the butter, peanut butter and powdered sugar.
  • Fold in graham cracker  crumbs.
  • Press into a greased 9 x 13 inch pan.
  • Place the chocolate chips and butter in a measuring cup and microwave, stirring every 30 seconds, until chocolate is melted and smooth.
  • Spread the chocolate over the peanut butter layer.
  • Place in the refrigerator until set.
  • Cut into bars and serve.

AND the new recipe:

CHOCOLATE PEANUT BUTTER OAT BARS
1 cup butter
1/3 cup packed brown sugar
Pinch of salt
1 teaspoon vanilla
3 1/2 cup quick cooking oats
1 1/4 cup semi-sweet chocolate chips (milk chocolate chips work well too)
3/4 cup peanut butter

  • Lightly grease a 9-inch square pan, or line with parchment paper.
  • In a large saucepan over medium heat, melt butter.
  • Stir in brown sugar, vanilla and salt.
  • Mix in the oats. Cook and stir over low heat for 2-3 minutes, until ingredients are well combined.
  • Press half of the oat mixture into the prepared pan. Reserve the rest for topping.
  • Melt chocolate chips and peanut butter in a small saucepan over low heat, stirring frequently until smooth.
  • Pour the chocolate mixture over the oat layer in the pan and spread evenly.
  • Sprinkle the remaining oat mixture over the chocolate layer and press in gently.
  • Cover and refrigerate for 2 hours or until firm enough to cut.
  • Cut into bars and serve at room temperature.

NOTE: If you are in a real hurry fold the chocolate mixture into the oat mixture before pressing into the pan.  Personally this is my favorite way to make this as it distributes the flavors better.

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.

 

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

  • In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
  • Season the salmon with fresh ground salt and pepper to taste.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add honey and whisk to combine (mixture should be bubbly).
  • Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
  • Transfer salmon pieces to a platter and cover to keep warm.
  • Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
  • Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
  • Serve salmon topped with shrimp pieces.
  • Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
  • Serve immediately.