Category: RECIPES

BUFFALO CHICKEN CASSEROLE

BUFFALO CHICKEN CASSEROLE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth
1 bunch green onions, sliced
1 stalk celery, sliced
1/4 cup Bleu cheese dressing
1/4 cup Frank’s original hot sauce
1 cup shredded Monterey Jack cheese
1 1/2 pounds skinless, boneless chicken breasts
1 1/2 cups spiral pasta, cooked and drained

  • 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.
  • Spray slow cooker insert with non-stick cooking spray.
  • Stir together the soup mixture, dressing, hot sauce and half of the cheese.
  • Fold in onions and celery.
  • Spread into slow cooker.
  • Top with chicken.
  • Cover and cook on low 4 hours until chicken is cooked through.
  • Shred chicken and fold into sauce.
  • Fold in prepared pasta and remaining cheese.

ORANGE CHICKEN PANDA EXPRESS COPY CAT COPY CAT

ORANGE CHICKEN PANDA EXPRESS COPY CAT 4 servings
CHICKEN
1 1/4 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1/2 tablespoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1 1/2 cups flour
1 small egg
3/4 cup water
1 tablespoon avocado oil
1 cup coconut oil, for frying

ORANGE SAUCE
1 tablespoon avocado oil
¼ teaspoon chili flake
2 cloves garlic, minced
4 teaspoon ginger, minced
3 tablespoons sugar
3 tablespoons brown sugar
3 tablespoons orange juice
3 tablespoons white distilled vinegar
1 tablespoon Bragg’s liquid aminos
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon sesame oil

  • In a medium mixing bowl, whisk together the salt, white pepper, cornstarch, and flour.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚.
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate to drain.
  • In another saucepan heat oil over medium-high heat.
  • Once oil is HOT and shimmering add the red pepper flakes, ginger, and garlic, and cook for 30 seconds or so, stirring constantly until fragrant.
  • Add the sugar and brown sugar, stirring to combine.
  • Add in the orange juice and allow the sugars to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and liquid aminos, blending well.
  • Whisk together the cornstarch and water until combined. Add to the pan and stir to blend. Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the chicken pieces and stir until completely coated in the sauce.
  • Top with sesame oil and blend again.
  • Enjoy!

BAKED HAM with CHERRY SAUCE

BAKED HAM with CHERRY SAUCE

8-10 pound bone-in cooked ham
1 cup packed brown sugar
3 tablespoons PURE maple syrup
1 teaspoon creamy horseradish
1 LARGE orange
12 cloves
3 tablespoons cornstarch
1/2 cup sugar
1 cup cold water
1 can undrained pitted dark sweet cherries
Juice of 1 LARGE lemon

  • Preheat oven to 325°.
  • Place the ham on a rack in a roasting pan.
  • Using a sharp knife score the ham in a diamond pattern 1/4 inch deep.
  • Mix together the brown sugar, maple syrup and creamy horseradish. Rub all over ham making sure to get it deep into the slits.
  • Push cloves into the orange rind and place orange in roaster next to ham.*
  • Bake covered and undisturbed for 2 hours (15 minutes per pound) until thermometer reads 140°.

NOTE:  Make sure it is a LARGE and JUICY orange.  This will help keep the ham moist.

  • In a small saucepan whisk together the cornstarch, sugar and water until smooth.
  • Stir in cherries and bring to a boil. Cook until thickened, 1-2 minutes.
  • Remove from heat and stir in lemon juice.
  • Serve over ham.

PORKY PIG FARMER’S MARKET SALAD

This light and bright salad is oomphed up by FRESH basil, FRESH parsley and FRESH lemon juice to make this a spring favorite!

PORKY PIG FARMER’S MARKET SALAD
8 ounces pasta, bowtie or campagnelle
1 cup FRESH chopped green beans
2 cups sliced cherry tomatoes
2 cups chopped seeded cucumber
1 cup chopped red pepper
2 cups chopped ham steak
1 1/2 cups mozzarella balls
1 small red onion, chopped
1/2 cup FRESH chopped basil
1/2 cup FRESH chopped parsley
1/2 cup Avocado oil
1/4 cup champagne vinegar
Juice of 2 lemons
1 1/2 teaspoons sugar
1 teaspoon lemon zest
FRESH ground sea salt and black pepper, to taste
2 tablespoons roasted sunflower or pumpkin seeds

  • In a large saucepan bring salted water to a boil over high heat.
  • Add pasta and cook for 10 minutes.
  • At 10 minutes add green beans and bell pepper cooking for 2 more minutes.
  • Drain and rinse WELL with cold water.
  • Transfer to a large salad bowl.
  • Stir in tomatoes, cucumbers, ham, red onions and mozzarella balls.
  • In a small bowl combine lemon juice, sugar, lemon zest, shallot, salt and pepper. Let stand for 10 minutes.
  • In a small food processor add the lemon juice mixture, champagne vinegar, basil, parsley and oil, pulsing until well blended.
  • Pour over pasta mixture.  Toss to coat and set aside for 10 minutes.
  • Add pasta mixture to the veggie mixture, sprinkle with seeds and toss to mix.
  • Refrigerate 2 hours before serving.

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING

This makes a wonderful bundt cake for any holiday!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING adapted from Al Made It For You yield 10 cupcakes

CUPCAKES
1½ cups grated carrots
½ cup WELL DRAINED crushed pineapple
1 cup (120g) cake flour
¼ cup (31g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ heaping teaspoon QUALITY ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
2 LARGE eggs
¾ cup (150g) light brown sugar
½ cup (120ml) Avocado oil
1 (5 ounce) (142 grams) OUI lemon Greek yogurt
½ teaspoon PURE vanilla extract
1/3 cup crushed finely chopped walnuts
1/2 cup golden raisins

  • Preheat the oven to 325°.
  • Line a muffin pan with paper liners, and set aside.
  • In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a separate bowl, combine the eggs, sugar, oil, Greek yogurt, and vanilla extract.
  • Combine the flour mixture, crushed pineapple and grated carrots mixing just until combined.
  • Add to wet mixture and blend well.
  • Fold in raisins and all but 2 tablespoons of walnuts.
  • Scoop out the batter evenly into 10 paper liners, and bake for 18-20 minutes.
  • Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.

FROSTING
8 oz (225g) cream cheese, softened at room temperature
½ cup (113g) unsalted butter, softened at room temperature
1½ cup (188g) powdered sugar
½ teaspoon grated lemon zest

  • In a mixing bowl, beat the unsalted butter until it becomes fluffy.
  • Add the cream cheese and continue to beat.
  • Add powdered sugar and lemon zest, beating to incorporate until smooth.
  • Add frosting to piping bag and pipe cupcake tops as desired. The frosting recipe makes the right amount for piping swirls. You’ll only need two-thirds of the recipe is needed if piping bursts instead.
  • Sprinkle with reserved walnuts.

NOTE:  This makes a WONDERFUL small bundt cake.  Adjust the baking time from 18-20 minutes to 35-45 minutes.

BALSAMIC POMEGRANATE CAPRESE CHICKEN

While this recipe is an entree it turns into a salad for us. We usually go heavy on the micro greens and then cut up all the parts to toss with the sauce and YUMMY salad just magically appears before it quickly disappears!

BALSAMIC POMEGRANATE CAPRESE CHICKEN 
1 1/2 cups pomegranate juice
1/2 cup STRONG QUALITY balsamic vinegar
2 boneless, skin-on chicken breasts** (SEE NOTE)
FRESH ground Himalayan sea salt and black pepper
2 tablespoons avocado oil
2 heirloom tomatoes, sliced 1/4-inch-thick
1 small red onion, thinly sliced
fresh buffalo mozzarella, sliced 1/4- inch-thick
1/4 cup crushed pistachios
Fresh BABY basil leaves or micro greens, for garnish

  • Bring pomegranate juice and vinegar to a SLOW simmer in a small saucepan over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, about 45 minutes. Season to taste and set aside to cool.
  • Preheat oven to 300°.
  • Generously Sprinkle chicken breasts liberally with FRESH ground Himalayan sea salt and pepper on both sides.
  • Add oil to a medium ovenproof skillet and heat over medium-high heat.
  • Place chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes.
  • Flip chicken and cook for another 2 minutes.
  • Transfer skillet to the oven and roast until cooked through and juices run clear, 10 to 12 minutes.
  • Let rest for 5 minutes.
  • Slice the cooked chicken breast 1/4-inch-thick.
  • Layer tomatoes, onions, chicken and mozzarella on a platter.
  • Drizzle with the pomegranate reduction.
  • Sprinkle with crushed pistachios.
  • Scatter basil leaves or micro greens on top.

NOTE:  Skinless, boneless breasts cans be substituted, but the browned crispy skin is a MUST for us.  If you do substitute, be sure to also adjust the cooking time. You can also start with a thick slab of bacon under the chicken to create the illusion of crispy skin.

THYME ROASTED BABY YUKON POTATOES

THYME ROASTED BABY YUKON POTATOES
2 pounds baby Yukon Gold potatoes
2 tablespoons avocado oil
FRESH ground Himalayan Pink Sea Salt and black pepper
1 tablespoon chopped FRESH thyme
2 tablespoons champagne vinegar

  • Heat oven to 400°.
  • In a large bowl, toss clean washed potatoes with the avocado oil, salt and pepper.
  • Transfer potato mixture to a single layer on a rimmed baking sheet.
  • Roast potatoes, stirring a couple times, for 20 minutes or until JUST tender.
  • Sprinkle with thyme and roast another 10 minutes.
  • Transfer potatoes back to large bowl.
  • Sprinkle potatoes with vinegar, tossing to coat.
  • Serve.

FRENCH ONION MEATBALLS

FRENCH ONION MEATBALLS

GRUYERE cheese is the real star here that turns the flavor of French Onion soup into satisfying meatballs!

Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 15 mins

MEATBALLS
2 tablespoons avocado oil
3/4 pound ground beef
1/4 pound ground pork
1/2 cup shredded Gruyère
1/4 cup bread crumbs 
2 tablespoons FRESH chopped parsley
1 LARGE egg, beaten
2 cloves garlic, minced
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste

  • Preheat oven to 425°.
  • Line a large baking sheet with foil and rub with oil. 

 

  • In a large bowl, combine ground meats, Gruyère, bread crumbs, parsley, egg, and garlic.
  • Season with salt and pepper.
  • Form 16 meatballs and place on baking sheet.
  • Bake until golden and cooked through, 25 minutes.

SAUCE
4 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef broth
2 teaspoons FRESH chopped thyme, plus more for garnish 
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste
1 1/2 cup shredded Gruyère

  • In a large skillet over medium heat, melt butter.
  • Add onions and cook until very soft and golden, 25 minutes, stirring often.
  • Add garlic and cook until fragrant, 1 minute more.
  • Add broth and thyme and season with salt and pepper.
  • Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
  • Add meatballs to skillet and sprinkle with Gruyère.
  • Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes.
  • Serve warm, garnished with thyme.

NOTES:  Chicken can be substituted easily for the beef and pork

SHEET PAN CHICKEN MEDLEY

Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.

CHILI GLAZED MEATLOAF a NEW favorite of ours

CHILI GLAZED MEATLOAF
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/2 cup breadcrumbs
2/3 cup chili sauce, divided
1 large shallot, finely diced
1/4 teaspoon FRESH ground black pepper

  • Preheat oven to 350°.
  • Spray loaf pan with non-stick cooking spray.  Set aside.
  • In a large mixing bowl combine the beef, pork, breadcrumbs, 1/3 cup chili sauce, shallots and pepper gently blending together.
  • Form meat mixture into loaf pan.
  • Top with remaining chili sauce during the last 15 minutes of baking time.
  • Bake 1 hour until juices run clear and meat is cooked through.
  • Let stand under foil for 10 minutes before slicing.

BUTTERMILK PORK CHOPS ala SLOW COOKER

This recipe is so SIMPLE, but leaves you with the satisfied feeling of having had a fine gourmet meal.  The pork chops turn out fork tender and the sauce blends to make its own gravy!  There is the added bonus of changing up the flavors by just changing the soup flavor 😀

BUTTERMILK PORK CHOPS ala SLOW COOKER
6 LARGE boneless pork loin chops
1/4 cup WONDRA
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 tablespoon butter
1 pound mushrooms, thickly sliced
1 small bunch green onions, sliced
1/3 cup favorite white wine
1/4 cup chicken broth
1 can cream of ???? soup (today I use broccoli cheese to compliment the veggie of choice)
1 cup buttermilk
Prepared pasta

  • Spray slow cooker with non-stick cooking spray.
  • Generously season pork chops with FRESH ground salt and pepper.
  • Dredge pork chops in flour, shaking off excess.
  • Heat oil in large skillet.
  • Sear pork chops and transfer to slow cooker in a single layer if possible.
  • Add butter to skillet and when frothy add onions. Saute a minute or so.
  • Add mushrooms, sauteing and stirring 5 minutes or so until tender.
  • Add wine and loosen bits from the bottom of the pan.
  • Add chicken broth, stirring to blend.
  • Pour mushroom mixture over pork chops. Cover and set to low 3-4 hours.

 

  • Whisk together soup and buttermilk until smooth.
  • Pour over pork chops. Cover and cook another 30 minutes.
  • Remove pork chops to a platter.
  • Stir soup into mushrooms and onions to create a uniform sauce.
  • Season to taste.
  • Serve over egg noodles.

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.