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

CHILI WHISKEY MEATBALLS

CHILI WHISKEY MEATBALLS makes 16 meatballs
1/2 pound ground beef
1/2 pound ground pork
3/4 cup panko bread crumbs
1 SMALL egg
FRESH ground sea salt and black pepper, to taste
1/2 cup Heinz Chili sauce
1 tablespoon avocado oil
1/2 cup Seagrams 7
1 tablespoon butter
1 1/2 cups beef broth
scant 2 tablespoons Worcestershire sauce
1/2 cup heavy cream

  • Using your hands combine ground beef, pork, bread crumbs, egg, salt, pepper and 1/4 cup of the chili sauce in large mixing bowl.
  • Divide into 16 equal sections and roll into balls.
  • Heat the avocado oil and butter over medium-high heat in a large skillet.
  • Cook the meatballs 5-7 minutes, rotating until cooked on all sides. DO NOT CROWD PAN cook in batches if necessary. Remove cooked meatballs to a plate as you go.
  • Add whiskey and beef broth to skillet and bring to a boil. Reduce heat and simmer 5 minutes until mixture begins to thicken.
  • Stir in the remaining chili sauce and the Worcestershire sauce and cook for a few minutes more.
  • Stir in the heavy cream.
  • Add the meatballs back into the sauce turning to coat and simmer 5-10 minutes until heated through.

PUB BURGERS with TANGY PUB SAUCE

Remember those burgers you would get that tasted so juicy and flavorful you couldn’t stop eating?  These burgers end up tasting JUST like that, an old style drive-in burger with a classic sauce instead of a pre-processed fast food piece of cardboard.  One of the things we like best is that i you put bacon on the bottom and the top of this burger it gives you an extra tasty texture.PUB BURGERS with TANGY PUB SAUCE serves 4
BURGERS
1 1/2 pounds ground beef
2 slices frozen Texas Toast, thawed and cut into tiny pieces (see notes)
2 tablespoons whole milk
2 tablespoons BBQ sauce
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1 green onion, minced
8 slices bacon, cooked crisp
green leaf lettuce
sliced red onion
sliced tomato
4 slices Colby Jack cheddar cheese

  • Place toast pieces in bottom of mixing bowl.
  • Sprinkle with minced garlic and green onions.
  • Crumble ground beef into mixing bowl over top.
  • Generously season with FRESH ground salt and pepper.
  • Whisk milk and BBQ sauce together. Pour over top of meat and set aside for 10 minutes.
  • Using your hands combine the ingredients until well blended.
  • Form into patties and chill until ready to cook.
  • Pan fry burgers 5-6 minutes per side in over medium high heat.
  • Add cheese slices during the last minute.
  • Grill buns, add sauce to both buns and assemble your burgers.
  • ENJOY!

TANGY PUB SAUCE
1/3 cup mayonnaise
3 tablespoons ketchup (see notes)
1 teaspoon Worcestershire sauce
1 teaspoon Bragg’s Liquid Aminos
1 tablespoon sweet relish
2 tablespoons packed brown sugar
1 tablespoon molasses
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Add ALL ingredients a food processor until smooth.
  • Chill at least an hour before using.

NOTES:

  • You can spice this up a bit by using Jalapeno ketchup.
  • Buttered white bread can be easily substituted for the Texas toast in a pinch.

PORK ROAST with APPLE PEAR CREAM SAUCE

PORK ROAST with APPLE PEAR CREAM SAUCE
ROAST
3 pound boneless pork roast
1 Vidalia onion, halved and sliced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Place butter and onion slices in bottom of shallow roaster.
  • Generously season pork roast and place on top on onions.
  • Roast for 1 1/4- 1 1/2 hours until 165°.
  • Rest 10 minutes while finishing sauce.

SAUCE
2 Japanese pears, peeled, cored and chopped
3 large green onions, diced
2 tablespoons butter
1 tablespoon creamed horseradish
1/2 cup heavy cream

  • Melt butter in sauce pan.
  • Add onions and pears cooking over low heat 20-25 minutes until pear pieces are very tender.
  • Transfer mixture to food processor.
  • Add the cream, horseradish and season with FRESH ground salt and pepper, blending until smooth.
  • Return to sauce pan and reheat until cooked through.
  • Serve over prepared rice.

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.

ULTRA CREAMY MASHED POTATOES & FLAVORFUL GRAVY

I start the prep for my gravy 2 days before the holiday. I use whatever green veggies I have in my crisper to begin my gravy.

ULTRA CREAMY MASHED POTATOES & FLAVORFUL SCRATCH GRAVY

ULTRA CREAMY MASHED POTATOES
3 pounds russet potatoes, peeled and cubed
1 cup chicken broth
1/4 cup heavy cream
6 tablespoons butter, softened
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper

  • In a large saucepan add potatoes, chicken broth and enough water to cover the potatoes.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 15-20 minutes until potatoes are tender.
  • Drain.
  • In a large bowl combine the butter and cream.
  • Add potatoes to bowl and whip until creamy.
  • Season with salt and pepper.
  • Serve immediately.

SCRATCH GRAVY
Turkey parts from the cavity
4 cups chicken broth
1 tablespoon lemon juice
2 medium carrots, chopped
2 celery stalks, chopped
1 large onion (skin on), chopped
1 shallot (skin on), chopped
2-4 cloves garlic (skin on), crushed
1 large bunch thyme
1 large bunch oregano
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
any other greens (asparagus, snap peas…)
1/4 cup cornstarch
1/4 cup COLD water

  • In a large stock pot add all the above and bring to a SLOW boil.
  • Reduce heat and simmer 3-4 hours.
  • Strain broth and discard all bones and remnants.
  • Return broth to pan.
  • In a small bowl whisk together the cornstarch and water.
  • Whisk cornstarch mixture into the broth until thickened.
  • Season to taste.

CHICKEN in OREGANO CREAM SAUCE

CHICKEN IN OREGANO CREAM SAUCE
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.

 

  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.

 

  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.

ROCHESTER CHICKEN ala ITALY

Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

  • Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
  • Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
  • Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the  flour mixture.
  • Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.

 

  • In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
  • Saute each breast about 4 minutes per side until golden.
  • Transfer to a warm platter.
  • Add the remaining butter to the pan.
  • Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
  • Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
  • Adjust seasoning to desired flavor.
  • Return chicken to pan and turn to coat.
  • Serve over prepared egg noodles.
  • Top with sauce and garnish with lemon wheels and parsley.

PAN SEARED CHICKEN with HERB WINE SAUCE

PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

  • Heat cast iron pan over medium heat.
  • Add 1 tablespoon butter.
  • When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
  • Transfer chicken to platter and keep warm.
  • Add avocado oil to pan and heat through.
  • Add shallots and cook until translucent.
  • Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
  • Add chicken broth and simmer a minute or two more.
  • Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
  • Remove from heat and stir in unsalted butter, swirling until creamy and thick.
  • Plate chicken pieces over noodles.
  • Spoon sauce over top and garnish with chives.

BACON MUSHROOM CHICKEN

BACON MUSHROOM CHICKEN adapted from THE RECIPE CRITIC

CHICKEN
4 bone in, skin on chicken thighs
1 tablespoon olive oil
2 teaspoons Italian seasoning
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Heat a large cast iron skillet over medium high heat.
  • Generously season the chicken thighs with the salt, pepper and Italian seasoning.
  • Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven.
  • Bake for 20 minutes or until chicken is cooked throughout.
  • Transfer chicken to a platter.

SAUCE
1 tablespoon avocado oil
1 bunch green onions, sliced thin
1 clove garlic, minced
8 ounces white beech mushrooms
6 slices bacon, cooked crisp and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

  • Add avocado oil to the skillet and saute the mushrooms until soft.
  • Add the heavy cream, salt, pepper, garlic powder and thyme.
  • Bring to a simmer until the sauce starts to thicken.
  • Add the bacon pieces.
  • Add the chicken back to the skillet, turning to coat in the sauce.
  • Serve immediately.

RUSTIC CHICKEN with GARLIC GRAVY

RUSTIC CHICKEN with GARLIC GRAVY adapted from Seasons And Suppers
A SUPER delicious one-pan meal served over mashed potatoes or pasta.

CHICKEN
2 Tbsp cooking oil vegetable, canola etc
6 pieces skin-on/bone-in chicken thighs, washed and dried
Salt and freshly-ground black pepper
20 cloves garlic, minced
1 bunch green onions, sliced
2 tablespoons all-purpose flour
3/4 cup dry white wine
1 cup chicken broth
1 tablespoon FRESH thyme leaves
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Heat the oven to 400°.
In a large cast iron skillet heat the oil over medium high heat.
  • Generously season chicken pieces with salt and the pepper.
  • Sear the chicken until golden, turning regularly, for about 8 minutes.
  • Transfer chicken to a platter, keeping warm.
  • Remove all but 2 tablespoons of fat from the pan.
  • Add onions and sauce 30 seconds or so.
  • Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes.
  • Sprinkle the flour over the onions and garlic and stir until combined.
  • Return the chicken to the pot, cover, and bake for 15 minutes.
  • Remove the pot from the oven and put it on a burner.
  • Remove the chicken pieces from the pot to platter.
  • Over medium-high heat, whisk in the wine and simmer for 1 minute.
  • Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens.
  • Turn the heat off and stir in the butter.
  • Taste sauce and adjust seasoning.
  • Add the chicken back to the pot coating each piece with the sauce.
  • Serve spooned over mashed potatoes, rice or pasta

PARMESAN HERB MUSHROOM CHICKEN

PARMESAN HERB MUSHROOM CHICKEN adapted from Cafe Delites

CHICKEN
2 tablespoons butter
6 skin on, bone in chicken thighs*
PINCH of garlic powder, to taste
FRESH ground sea salt and pepper

  • Preheat oven to 400°.
  • Generously season chicken with garlic powder, salt and pepper.
Heat a large cast iron skillet over medium high heat.
  • Add butter. When melted sear chicken thighs 2-3 minutes on each side (skin side down last) until golden and crispy.
  • Transfer chicken pan to the oven and roast until completely cooked through, about 25-30 minutes.
Transfer to a warm plate and set aside.

SAUCE
2 green onions, sliced thin
3 cloves garlic, minced
1 1/2 cups sliced mushrooms (I like to substitute beech mushrooms for a nuttier flavor)
1 tablespoon FRESH minced basil
1 teaspoon dried oregano
2 teaspoons FRESH chopped Flat Leaf Parsely
1½ cups Half and Half
2 cups baby spinach
3/4 cup fresh grated Parmesan cheese , divided
FRESH ground sea salt and pepper, to taste
1 KNORR chicken bullion cube, crushed
1 tablespoon cornstarch mixed with
2 tablespoons Half and Half
1/4 cup fresh chopped parsley for garnish

  • Drain all but 2 tablespoons of some of the excess fat from the skillet.
  • Return skillet to the stove over medium-high heat and sauté the onions and garlic a minute or so in the pan juices until fragrant.
  • Add the mushrooms, herbs and 2 teaspoons of parsley, sautéing until mushrooms begin to soften.
  • Reduce heat to low-medium heat, add the half and half and bring to a SLOW simmer, stirring occasionally, and being careful NOT to boil.
  • Add in the bullion cube powder and season with salt and pepper to your taste.
  • 
Mix together the cornstarch and 2 tablespoons half and half.
  • Add cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  • Add 1/2 cup of Parmesan cheese; allow sauce to simmer for another minute until cheese melts through the sauce.
  • Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream sauce.
  • Taste test and adjust seasoning, if desired.
  • Fold in spinach leaves, stirring to coat and cooking JUST until they wilt.
  • Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup Parmesan cheese.
  • Serve over mashed potatoes, rice or pasta.


NOTES – To substitute chicken breasts for the thighs there is no need to bake them. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.

SPINACH SALAD with PEACH VINAIGRETTE

SPINACH SALAD with PEACH VINAIGRETTE serves 6-8 adapted from Alli Kelley from Longourn Farms

SALAD
4 cups baby spinach or favorite lettuce mix
4 cups coleslaw mix
+/- 1 cup Craisins
1/2 cup candied walnuts
1/2 cup sunflower seeds
1/3 cup Parmesan Cheese
1 large peach, peeled and sliced
Peach vinaigrette dressing (recipe below)

  • Toss together the spinach and coleslaw in a large salad bowl.
  • Sprinkle in the raisins, walnuts, sunflower seeds and Parmesan cheese.
  • Toss together.
  • Drizzle dressing over, tossing periodically until desired amount is reached.

PEACH VINAIGRETTE
1/4 cup avocado oil
1/4 cup mayonnaise
1/4 cup apple cider vinegar
Juice of 1 large lemon
1/4 cup sugar
3/4 cup diced peaches (with skin removed)
2 tablespoons celery seeds

  • Blend all the ingredients except the celery seeds in a food processor until smooth.
  • Stir in celery seeds.