RECIPE REVIEWS – Page 9 – Chasing MY Life WHEREVER it Leads ME

HONEY & SEA SALT RANCH STEAKS & ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

Preheat grill with 2 zones. One high heat and one low heat.
Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes. 
Flip steaks over, grill for 2 more minutes on the hottest part.
Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

Preheat oven to 350°.
Toss cut carrots with all ingredients in a mixing bowl.
Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
Discard thyme sprigs before serving.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced
2-3 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained WELL
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL (optional)
3 cups baby spinach
1 MEDIUM lemon, juiced

Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
Cook until nicely browned and cooked through, about 3 minutes per side.
Remove to a plate.
Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
Add the pimientos if using, spinach and lemon juice, then stir 1-2 minutes until the spinach has wilted.
Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

On each tortilla make a slit from the center to the edge.
Spread a dollop of the dressing over the entire tortilla.
Toss chicken pieces and green onions with the remaining dressing.
Arrange a layer of chicken pieces over one quarter of the tortilla.
Fold tortilla over chicken.
Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
Sprinkle the crumbled bacon over the cheese.
Spread a thin layer of salsa on the next layer.
Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
Press down gently to secure the pieces.
Heat butter in large skillet or griddle over medium high heat.
Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

Preheat the oven to 375°.
In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
Drain the rice and set it aside.
In a large pot, melt the butter over medium-high heat.
Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
Stir in another third of the mixture and cook another minute or two.
Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
Add the rosemary, black pepper and salt to taste.
Taste and adjust the seasoning as desired.
Mix the butter crackers and olive oil in a bowl. Set aside.
In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
Repeat the layers, then top with the remaining third of the soup mixture.
Top with the butter cracker mixture.
Bake until bubbly, about 45 minutes.
If the cracker topping is getting too browned, cover with foil.
Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

Wash and dry rice.
Combine all ingredients in the crock pot, mixing well.
Cover and cook on low 4-6 hours or until rice is tender.
Do NOT remove lid before 4 hours.

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustard (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oil

Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
Gradually whisk in the avocado oil.
Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
Toss with the vinaigrette and serve immediately.

NOTE:

I like to add a generous drizzle of a QUALITY balsamic glaze.
I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer 😀

MACARONI POTATO SALAD

MACARONI POTATO SALAD adapted from A Spicy Perspective

2 pounds Russet potatoes, peeled and chopped into half inch cubes
12 ounces macaroni
1/2 cup FINELY minced Vidalia onion
1 large carrot, coarsely shredded
1 can Le Suer peas, drained WELL
1 LARGE bunch green onions, minced
1 1/2 (+as needed) cups Duke’s mayonnaise
1 cup sweet pickle relish
2 tablespoons apple cider vinegar
1 teaspoon mustard (optional)
FRESH ground sea salt and black pepper

Cut the potatoes into 1-inch cubes and place them in a large stock pot.
Fill the pot with cold water until it is one inch over the top of the potatoes.
Set the pot over high heat and bring to a boil.
Once water is boiling, add 1 tablespoon salt and cook the potatoes for 5 minutes.
After 5 minutes, add the macaroni noodles, stirring to combine and continue boiling for 6-8 minutes, until the pasta is al dente.  
Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard if using, allspice, FRESH ground sea salt and pepper to taste, stirring until smooth.
Use a grater to shred the onions and carrot. 
Drain the potatoes and macaroni in a colander and place in a large salad bowl.
Add in the onion, carrots, peas, and scallions.
Pour the dressing over the top and mix until well combined. 
Cover the potato macaroni salad and refrigerate for at least 4 hours.

NOTES:

If you have time, make the salad a day or so ahead of when you want to serve it. It tastes even better on day two!
Keep refrigerated in an airtight container for up to one week. 
You can make this with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, yet leave the potato skins on when you chop them.

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar
1/2 cup WHOLE buttermilk (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Maraschino cherries

Preheat the oven to 350°.
Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
Add a maraschino cherry in the center of each pineapple ring.
Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
Pour the batter over the pineapple.
Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup
Juice from 1 LARGE lime
1/4 cup COLD water
2 teaspoons (pink) peppercorns

Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
Pour through sieve to remove large pepper pieces.
Set aside to cool slightly.
After cake is inverted pour the caramel over the cake.

HAWAIIAN CHICKEN ~ FAITH & FOOD FRIDAY #8

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank you, God, for today I had fun when I (fill in the blank). Thank you for the (fill in the blank) food. thanks you for (fill in the blank). Please help me (fill in the blank). Thank You that You love me SOOOOO much! Amen.

HAWAIIAN CHICKEN
1 LARGE can sliced pineapple
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon Bragg’s liquid aminos
1 teaspoon ground ginger
1 chicken bouillon cube
1 drop red food coloring (optional)
FRESH ground sea salt and black pepper
several red, yellow and orange mini peppers, sliced
Asparagus spears, sliced on the diagonal
1/3 cup flour
4 boneless, skinless chicken breasts
2 tablespoons butter
Jasmine rice, prepared

Preheat oven to 350°.
Drain pineapple, reserving juice and adding enough water to make 1 1/4 cups of liquid.
In a medium sauce pan whisk together the pineapple juice mixture, sugar, cornstarch vinegar, liquid aminos, ginger and bouillon cube.
Bring to a boil over medium high heat. Boil 2 minutes, whisking constantly.
Reduce heat to low and stir occasionally.
Heat butter in large skillet over medium-high heat.
Generously season the chicken breasts with FRESH ground sea salt and black pepper.
Dredge chicken in flour and shake off excess.
Sear chicken breasts on each side 3-4 minutes until JUST cooked through. Keep warm in oven.
Add pineapple rings and asparagus tips, peppers to skillet and saute until cooked through.
Plate chicken, peppers, pineapple rings and rice.
Ladle sauce over top and serve immediately.

PEA & BACON SALAD with FRENCH DRESSING

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard (optional)
1 tablespoon sugar
1 teaspoon paprika
1/2 small onion, coarsely chopped
FRESH gound sea salt

Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
Puree until smooth.
Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups)
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating

Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
Drain on a paper towel-lined plate, and set aside.
Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
Remove from the heat and set aside.

ASSEMBLY

Scatter the peas and herbs onto a bed of butter lettuce leaves.
Crumble the bacon and scatter over the pea layer.
Finish with a grating of Parmesan and a drizzle of dressing.
Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

CHICKEN THIGH FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe. My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

Heat the avocado oil and butter in a large Dutch oven over high heat.
Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
Add the onions to the pot and cook over medium heat to soften.
Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
Add the tomatoes and cook, stirring, for 3 more minutes.
Deglaze with dry sherry, then add the chicken broth and thyme.
Return the chicken to the pot and bring to a simmer.
Lower the heat, cover and simmer for 45 minutes.
Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

Preheat oven to 450°.
Spray a 9 x 13” baking dish with cooking spray and set aside.
In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
Stir until evenly combined.
Pour this mixture into the prepared baking dish.
Evenly arrange French fries in a single layer on top of the hot dog mixture.
Bake for 30 minutes.
Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
Drain off any excess grease.
Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

Whisk corn flour and water together.
Stir corn flour mixture into chile.
Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

Serve HOT with topping of choice.

Category: RECIPE REVIEWS