Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

HAM STEAK with RED EYE GRAVY

HAM STEAK with RED EYE GRAVY

1 1/4 pound bone-in ham steak
2 slices bacon, chopped small
2 tablespoons finely chopped onions
1 teaspoon Wondra flour
1 1/2 cups chicken broth
1 tablespoon maple syrup
3 tablespoons unsalted butter, cut into pieces and chilled VERY cold
2 teaspoons instant espresso powder

  • Cook bacon in a large skillet over medium high heat until well rendered and crispy.
  • Pat ham steaks dry and season well.
  • Add to hot grease and brown well, about 4 minutes.
  • Flip and sear the second side about 2 minutes.
  • Remove ham pieces to a platter and tent with foil while you prepare the gravy.
  • Add onion to skillet and sauce a minute or so.
  • Add flour and whisk to combine 15-30 seconds.
  • Whisk in broth and maple syrup. Bring to a simmer and cook until reduced and slightly thickened, 5-6 minutes.
  • Remove from heat and whisk in espresso powder and COLD butter.
  • Season to taste.
  • Pour off any residual ham juices on serving platter.
  • Top with gravy and serve immediately.

NOTE:  The main use of the bacon is to create the grease to cook the ham and gravy in so chopping extra small I find works really well in order to not need to find another use for the bacon pieces. I just leave them in the gravy 😀

HERB SALAD with BROILED TOMATOES & CREAMY CUCUMBER VINAIGRETTE

HERB SALAD with CREAMY BROILED TOMATO CUCUMBER VINAIGRETTE

MAKE THIS STEP 1-2 HOURS BEFORE YOU NEED THEM!
PICKLED ONIONS
1 teaspoon avocado oil
1 tablespoon rice wine vinegar
FRESH ground salt and pepper
1/2 SMALL red onion, cut into rings

  • In a medium skillet heat avocado oil over medium-high heat.
  • Add onion pieces and saute’ for a minute.
  • Add vinegar, tossing to coat and remove from heat.
  • Transfer onions to a small plate and let stand 1-2 hours.

“SALAD”
2 tablespoons FRESH chopped Italian Parsley
1 tablespoon FRESH chopped dill
1 tablespoon FRESH chopped basil leaves
1 tablespoon FRESH chopped tarragon
1 LARGE English cucumber or 2 small cucumbers, peeled, seeded and diced
1 cup halved cherry tomatoes
1 bunch beech mushrooms, cleaned and separated
1 small bunch green onions, sliced thin
1 small red onion, chopped

  • Toss all together in large salad bowl and set aside until needed.

VINAIGRETTE
Reserved cucumber peels
2 cloves garlic, finely minced
1 small shallot, minced
1/4 cup rice wine vinegar
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
pinch cayenne pepper

  • In a small food processor blend reserved cucumber peels, garlic, shallot, vinegar, sour cream, buttermilk, oil and seasonings until smooth.
  • Pour over salad and toss gently.
  • Let stand 15-20 minutes and allow flavors to meld.
  • Adjust salt and pepper as necessary.

BROILED TOMATOES
4 LARGE Roma tomatoes, halved or quartered

  • Preheat broiler.
  • Place tomatoes on baking sheet skin side down.
  • Season well with FRESH ground salt and pepper.
  • Broil 2-3 minutes until browned and bubbly.

ASSEMBLY

  • Place a large spoonful of salad mixture in bowl or on plate.
  • Drizzle with vinaigrette.
  • Set 2 broiled tomato pieces next to salad.
  • Top with pickled onions.**
  • Serve immediately.

NOTE** I often toss the pickled onions with the salad mixture JUST prior to serving.

SLOW COOKED COUNTRY CHICKEN & GRAVY

SLOW COOKED COUNTRY CHICKEN & GRAVY

Slow cooked Country Chicken and Gravy is TRULY what easy comfort food is all about!! It is  absolutely ahhh-mazing!

2 pounds boneless, skinless chicken breasts
1 packet DRY chicken gravy mix
1 packet DRY Good Seasons Italian Dressing Mix**(see notes)
1 – 10 oz. can cream of chicken soup**(see notes)
1 3/4 cups water or chicken broth**(see notes)
FRESH ground black pepper

  • Empty the gravy packets, cream of chicken soup, water and pepper in a slow cooker.
  • Whisk until the gravy is smooth.
  • Add chicken breasts in a single layer if possible.
  • Cook on low for 3-4 hours.
  • Serve over rice, pasta or mashed potatoes

NOTES:

  • You can interchange this packet for just about ANYTHING and get an entirely NEW dish. Try Hidden Valley Ranch, Pioneer Peppered Gravy or Lipton French Onion soup.
  • Try changing out the soup flavor also for a new and inventive flavor combination. Use cream of potato or cheddar cheese…
  • The chicken is so tender you can fork shred it into the sauce and make an entirely different dish!  Try adding some carrots or peas for color.
  • I usually have homemade chicken broth around and I prefer that over water. If I use broth I change this to 2 cups as the homemade broth has more body than store bought.
  • You can also add a quick cornstarch slurry at the end if you need to thicken up the sauce.

ROAST PORK with GARLIC ONION GRAVY

ROAST PORK with GARLIC ONION GRAVY

3-4 pound pork roast
1 bulb garlic, cloves peeled
3 teaspoons Cajun seasoning
1 tablespoon avocado oil
2 shallots, halved and sliced
2 carrots, halved and sliced thin
2 stalks celery, chopped
FRESH thyme sprigs
2+ cups chicken broth (preferably homemade and STRONG)
2 tablespoons Wondra flour
3 tablespoons cold water

  • Preheat oven to 325°.
  • Make as many slits in the roast as you have garlic cloves and insert 1 clove into each slit.
  • Rub roast with Cajun seasoning.
  • In a heavy skillet heat avocado oil.
  • Sear each side of roast until browned.
  • Remove roast from skillet adding to roasting pan.
  • Add carrots, onions and celery to skillet, sautéing 5-8 minutes until tender.
  • Arrange veggie mixture around roast.
  • Top with thyme sprigs.
  • Add 1 cup of the broth to roasting pan.
  • Cover loosely with foil.
  • Roast 45 minutes to an hour (145°).
  • Remove roast and arrange on platter, tenting with foil and let stand while you prepare the gravy.

  • Strain pan drippings through a sieve into a saucepan. Discard solids.
  • Add remaining broth to drippings.
  • Whisk together the cold water and Wondra flour.
  • Add flour mixture to pan drippings, whisking until smooth.
  • Cook over medium high heat 5 minutes until thickened to desired consistency.

HERBED TOMATO VINAIGRETTE

HERBED TOMATO VINAIGRETTE makes 16 ounces

1 shallot or 4 green onions, halved and sliced thin
1 clove garlic, minced
1/4 cup FRESH torn basil leaves (VERY small pieces)
1/4 cup FRESH chopped Italian Parsley
1/4 cup FRESH chive pieces
1 tablespoon FRESH chopped tarragon
1 pound heirloom tomatoes, cut into 1 inch pieces
1/8 cup Sherry Cream Sherry
1/4 cup QUALITY balsamic vinegar
1/2 cup Avocado oil
FRESH ground sea salt and black pepper

  • In a 16 ounce mason jar add shallot slices, minced garlic, basil pieces, parsley pieces, chives and tarragon with 1/2 of the tomatoes.
  • Add salt and pepper.
  • Drizzle in vinegar and oil.
  • Cover and shake vigorously.
  • Add remaining tomatoes and shake again.
  • Season to taste.

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.

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.

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 😀

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.

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.

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie chicken pieces
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.

FARM STYLE MEATLOAF

FARM STYLE MEATLOAF is a recipe I adapted from Kevin Penner’s 1770 House Meatloaf recipe after watching an episode of Ina Garten‘s Barefoot Contessa.  I debated on what to name this dish after my changes.  I flip flopped between Greenhouse and Farm style before finally landing on farm style.  All of the different meats and FRESH herbs and vegetables influenced my final decision for naming it Farm Style.  Honestly, I may yet rename it as I think more.

It is similar, yet completely different from my normal meatloaf recipe that I’ve been using for eons!  We instantly fell in love with the earthiness of this meatloaf and the savory herb sauce was perfect with mashed potatoes too!   Hubby normally loves ketchup or BBQ sauce with meatloaf, but with this flavorful sauce he bypassed it completely!

The key to this recipe is using QUALITY ingredients! Preferably grass fed meats and very FRESH organic ingredients.

FARM STYLE MEATLOAF
1/3 pound ground veal or lamb
1/3 pound ground pork
1/3 pound ground beef
1 teaspoon chopped, FRESH chives
1 teaspoon chopped, FRESH thyme leaves
1 teaspoon chopped, FRESH Italian parsley
1 LARGE egg
scant 1/2 cup finely ground Panko crumbs
scant 1/4 cup whole milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Avocado oil
1 stalk of celery, finely diced
1 LARGE shallot, finely diced

  • Preheat the oven to 350°.
  • Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko crumbs, milk, salt and pepper in a large mixing bowl. Set aside.
  • Heat a medium saute pan over medium-high heat and film it with avocado oil.
  • Add the celery and shallot to the pan, stirring, until softened.
  • Remove the celery and shallot from the pan and let cool.
  • When the mixture is cool, add it to the mixing bowl with the other ingredients.
  • Using gloved hands, mix the ingredients until well combined and everything is evenly distributed.
  • Place a LARGE piece of parchment paper on a sheet pan.
  • Place the meat on the sheet pan and pat it and punch it down to remove any air pockets shaping the meat into a loaf about 6 inches long x 2 inches high.
  • Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat cooked through (155-160°).
  • Remove the meatloaf from the oven and let it rest for 10 minutes.

SAUCE
2/3 cup chicken or beef stock
1 tablespoon Marsala wine
3 cloves roasted garlic, minced
1/2 teaspoon FRESH chopped chives
1/2 teaspoon FRESH chopped thyme leaves
1/2 teaspoon FRESH chopped Italian parsley
1 tablespoon butter, room temperature
1 teaspoon cornstarch (optional)

  • Combine the broth, Marsala wine, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened.
  • Add the chopped thyme, chives and parsley.
  • Quickly whisk in the cornstarch if needed to thicken as necessary.
  • Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and mashed potatoes.
  • Serve immediately.

NOTE: You can use a loaf pan if you prefer, but we like the firm crispy edges produced using this method.