Category: RECIPES

PORTUGUESE PIRI PIRI CHICKEN – marinades for 24 hours – plan ahead

I’d been making a version of this chicken for years – I never knew it had a name 😀 After trying this version I adapted it to a mix of Karina’s and my recipes that is now my preferred method!

PORTUGUESE PIRI PIRI CHICKEN adapted from Karina at CafeDelites

MARINADE
1/2 cup avocado oil
1/3 cup BBQ sauce** (see below)
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon onion powder
Juice of FRESH LARGE lemon
2-4 teaspoons PIRI PIRI sauce or sriracha
1 teaspoon creamy horseradish
2 teaspoons FRESH ground salt
FRESH Cracked black pepper , to taste

  • Mix all of the marinade ingredients (except for the Piri Piri or Sriracha) together until well combined.
  • Mix in 2 teaspoons of Piri-Piri or Sriracha. Taste test, and work up from there until reaching your desired level of heat.
  • Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
  • Cover with plastic wrap and refrigerate over night if time allows, but no less than 2 hours. The longer you leave it, the better the flavor.

CHICKEN
3 chicken thighs (bone-in, skin-on)
FRESH ground salt and pepper, to taste

  • When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 400°.
Remove the chicken from the refrigerator and let it sit on the counter top for 20 minutes to take the chill out of the chicken.
  • Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, skin side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for 5 minutes more.
  • Add 1 more tablespoon of avocado oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
  • Place the chicken in the preheated oven, and cook for 30 minutes, or until cooked through and juices run clear.
  • Once the chicken is done, baste with the pan drippings and serve with any remaining marinade to use as a dipping sauce.

NOTES**:

  • The BBQ sauce you use will make a HUGE difference in the flavor. I wouldn’t use an overly sweet one and prefer to make my own.
  • You can leave the sriracha out all together if you don’t want any heat at all.

BBQ SAUCE
2 cups ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

  • In a large saucepan combine all the ingredients, stirring to blend.
  • Bring the mixture to a boil.
  • Reduce heat and simmer uncovered for an hour, stirring frequently.

SAVORY FRIED CABBAGE

SAVORY FRIED CABBAGE
4 slices bacon, chopped
1/2 cup chopped Red onion or shallot
1-2 cloves garlic, minced
1 small head cabbage, quartered and then shredded
1 tablespoon apple cider vinegar
1/2-1 teaspoon red pepper flakes
FRESH ground sea salt and black pepper

  • In a large skillet, cook bacon until crisp and fat is rendered.
  • Remove bacon with a slotted spoon and drain on paper towels.
  • Add the onion to the bacon fat, cooking 4-5 minutes until translucent.
  • Add garlic and cook until fragrant, 1 minutes or so.
  • Add the cabbage, vinegar and pepper flakes. Cook and stir 15-20 minutes until cabbage is tender.
  • Season to taste with FRESH ground salt and pepper.
  • Add bacon back in and serve hot.

ROAST LEMON CHICKEN

ROAST LEMON CHICKEN
3 pounds bone-in chicken pieces (breasts and thighs)
1/2 cup salt
1 teaspoon avocado oil
2 tablespoons unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 heaping tablespoons WONDRA flour
1 cup chicken broth
Juice of 2 MEDIUM lemons
ZEST of 2 lemons
1 tablespoon chopped Italian parsley

  • Dissolve salt in 2 quarts of cold water.
  • Submerge chicken pieces in brine and refrigerate 1 hour.
  • Remove chicken and pat dry.

 

  • Preheat oven to 475°.
  • Heat oil in cast iron skillet over medium high heat.
  • Place chicken skin side down in skillet and cook 8-10 minutes until golden brown and crispy.
  • Remove chicken from pan and wipe clean.
  • Add butter to skillet. When melted add the shallot and garlic until fragrant.
  • Sprinkle with flour, stirring until golden.
  • Slowly pour in broth and lemon juice, stirring until well blended. Bring to a simmer, cooking sauce until is slightly reduced and thickened to desired consistency.
  • Stir in most of the lemon zest and remove from heat.
  • Add chicken back into the sauce, turning to coat.
  • Transfer skillet to oven and bake uncovered 10-15 minutes until chicken is cooked through.
  • Remove from oven and let stand, tented for 5 minutes.
  • Serve over mashed potatoes, spooning sauce around chicken and over the potatoes.
  • Garnish with chopped parsley.

NOTE: Pouring the sauce “AROUND” the chicken instead of “OVER” it when you put it in the oven keeps the skin crispier.  I then ladle a spoonful of sauce over it as I serve it.

CREAMSICLE CHEESECAKE

WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

  • Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!

STUFFED BALSAMIC CHICKEN

STUFFED BALSAMIC CHICKEN – servings 4
Stuffed Balsamic Chicken is a twist on the more traditional Caprese salad. The hicken breasts are filled with both fresh AND Sun Dried Tomatoes for a flavor packed punch!

4 boneless, skinless chicken breasts
FRESH ground salt and pepper, to season
1 teaspoon dried oregano
1 teaspoon dried basil
2 roma tomatoes, thinly sliced**
1/4 cup sun dried tomatoes in oil, cut into strips (reserve oil)
4 thick slices mozzarella cheese
12 basil leaves**
4 cloves garlic, minced
1/3 cup QUALITY strong balsamic vinegar
2 tablespoons brown sugar

  • Preheat oven to 350°.
  • Slice a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
Generously season chicken with salt, pepper, and dried herbs.
  • Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
Fill each chicken breast with 2 slices fresh tomato, 2 teaspoons of sun dried tomato strips, one slice mozzarella cheese and 3 basil basil leaves.
Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick, oven proof pan (preferably cast iron) over medium-high heat.
  • Add the chicken and sear for 2 minutes on each side until golden.
  • While the chicken is cooking, whisk together the garlic, balsamic vinegar and brown sugar in a small bowl.
  • Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened, about 2-3 minutes.
  • Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  • Remove toothpicks and drizzle with pan juices.

NOTE** In a pinch I use sliced grape tomatoes and Garden Gourmet basil paste and see no flavor difference in the overall taste.

LOADED BUFFALO BAKED POTATO SALAD

This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!

LOADED BAKED POTATO SALAD

5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives

  • Preheat the oven to 350°.
  • Wash and poke holes in each potato.
  • Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
  • In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
  • Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
  • Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
  • Spoon salad into serving bowl.
  • Top with the remaining cheese, bacon, and chives.
  • Cover and keep refrigerated until serving.

NOTE:

  • I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
  • I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.

BOSTON BAKED BEANS ala SLOW COOKER

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named after the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

BOSTON BAKED BEAN DINNER ala SLOW COOKER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup chicken stock
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, chicken stock, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

NOTE: Add enough chicken stock so that the beans are COMPLETELY covered.

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
  • Add in 1/2 cup of bean water as desired for consistency.
  • Heat through for an hour or so.

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds

MARINADE
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced

  • Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
  • Add lemon zest, lime zest and garlic.
  • Stir in chicken cubes, tossing to coat.
  • Cover and refrigerate for at least 2 hours.

 

  • Preheat oven to 375°.
  • Cover baking sheet with foil and spray with non-stick cooking spray.
  • Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
  • Drain chicken, reserving marinade.
  • Dredge chicken cubes in cashew mixture to coat evenly.
  • Place cubes on baking sheet.
  • Drizzle with reserved marinade.
  • Bake 10 minutes until chicken is cooked through.
  • Serve over mashed potatoes, rice, pasta or with roasted veggies.

SAUCE
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro

  • In a saucepan heat the marmalade JUST until melted.
  • Stir in horseradish and cilantro.
  • Toss with chicken pieces and serve immediately

NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • 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.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

GRANDMA DOLL’S POTATO SALAD

Hubby loved his grandmother’s potato salad and kept asking me to make some like it.  It took me quite awhile to perfect this potato salad for hubby, but I FINALLY got there a few years back.
GRANDMA DOLL’S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped AND their juice
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

  • Grate potatoes in a large mixing bowl.
  • Add eggs, onion, pickles, pickle juice and relish, mixing to blend well.
  • Add mustard and mayonnaise to taste and desired consistency.
  • Add seasonings to taste.

BAKED HAM & CHEESE SANDWICHES

These little gems have become an ALL TIME tailgating appetizer favorite for any gathering!  You can change up the meats and cheese for your own liking 😀

BAKED HAM & CHEESE SANDWICHES
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons HEINZ yellow mustard**
1 tablespoon minced onion
1 tablespoon poppy seeds
3 teaspoons sugar
1 package King’s Hawaiian rolls (I use the 8 pack small burger size)
8 slices COLBY cheddar cheese, halved
8 thin slices of deli ham, halved
8 slices Provolone cheese, halved

  • Preheat oven to 350°.
  • In a small bowl whisk together the butter, mustard or mayonnaise, onion, Worcestershire sauce, sugar and poppy seeds.
  • Place the bottoms in a 9×13 baking dish.
  • Brush each bottom with butter mixture.
  • Top each bun with layers of Colby cheese, deli ham and Provolone cheese folded to fit accordingly.
  • Brush with half the butter mixture.
  • Put roll tops on. Brush with remaining butter mixture.
  • Bake, uncovered 10-15 minutes until cheese is melted.

NOTE: I’m deathly allergic to mustard and substitute mayonnaise for the mustard and then put mustard on the serving table for others to use at their pleasure.

TERIYAKI SESAME CHICKEN SALAD

This is the perfect spring salad full of sweet and tangy fruit and asian blended flavors.

TERIYAKI SESAME CHICKEN SALAD
16 ounces fusilli pasta, prepared per package directions and WELL drained
1/2 cup avocado oil
2/3 cup champagne vinegar
2/3 cup teriyaki sauce
Juice of 1 large lemon
1/3 cup sugar
FRESH ground black pepper, to taste
2 cans mandarin oranges, WELL DRAINED
2 small cans water chestnuts, WELL DRAINED
2 cups shredded rotisserie chicken
1 1/2 cups honey roasted peanuts or cashews
2 cups torn baby spinach leaves or romaine lettuce
5 ounces dried cranberries (Craisins)
1 large bunch green onions, sliced
1/2 cup minced parsley
1/4 cup sesame seeds

  • Add prepared pasta and chicken pieces to a large salad bowl.
  • In a small bowl whisk together the avocado oil, vinegar, teriyaki sauce, lemon juice, sugar and pepper.
  • Pour over pasta and chicken, tossing to coat well.
  • Top with mandarin oranges, water chestnuts, cranberries and green onions.
  • Cover and refrigerate 2 hours.
  • Just before serving add cashews, tossing well to mix.