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

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 šŸ˜€

GRILLED SPICY LIME PORK CHOPS


GRILLED SPICY LIME PORK CHOPS

4-6 bone-in pork chops
1 cup Italian salad dressing
1/2 cup pear apple sauce
1/2 cup Worcestershire sauce
1/4 cup Frankā€™s original hot sauce
1 LARGE lime juiced
FRESH ground sea salt and black pepper

  • Whisk together all ingredients except pork chops in large bowl.
  • Place pork chops flat in large container with a lid (like a Tupperware marinader).
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Pour marinade over chops and put lid on.
  • Let chops marinate over night (at least 8 hours), inverting ever couple hours if you can.
  • Pre-heat grill to medium and oil grate.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to SLOW boil.
  • Let marinade boil for at least one minute then remove from heat
  • Place chops on grill and baste occasionally.
  • Grill for about 5-6 minutes per side until seared, cooked through and no longer pink.

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

Iā€™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 WEEKā€™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 mustardĀ  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or srirachaĀ 
1/2 teaspoon dried Italian seasoningĀ 
1/2 small shallot, mincedĀ 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oilĀ 

  • 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 slicedĀ 
1 romaine heart, cut into 1/2-inch-wide stripsĀ 
1/2 head iceberg lettuce, cut into 1/2-inch-wide stripsĀ 
1/4 pound provolone, cut into 1/4-inch cubesĀ 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubesĀ 
1 cup cherry tomatoes, halvedĀ 
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 šŸ˜€

DR. PEPPER BBQ CARAMEL CHICKEN

DR. PEPPER BBQ CARAMEL CHICKEN
12 ounces Dr. Pepper
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon vinegar
2 cloves garlic FINELY minced
FRESH ground sea salt and black pepper, to taste
3-4 pounds of your favorite chicken pieces or wings

  • In a large sauce pan whisk together the Dr. Pepper, chili sauce, vinegar, garlic and sugar over a medium high heat and bring to a SLOW boil.
  • Reduce heat to medium low and simmer 20 minutes or so, stirring often until reduced and thickened. Set aside.

 

  • Prepare grill to medium direct heat grilling. (I use a non-stick spray).
  • Generously season the chicken with the FRESH ground sea salt and black pepper.
  • Place chicken skin side down over direct heat and sear 5 minutes.
  • Flip chicken skin side up to indirect heat. Close lid and cook 25-30 minutes until chicken is JUST about cooked through. (No blood or pink meat)
  • Generously brush chicken with sauce ever 5 minutes for 15-20 minutes more.

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 vinegarĀ 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustardĀ  (optional)
1 tablespoon sugarĀ 
1 teaspoon paprikaĀ 
1/2 small onion, coarsely choppedĀ 
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)Ā 
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 gratingĀ 

  • 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, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD
2 cups grape tomatoes, halved
1/3 cup FINELY sliced red onion or shallot
1/4 cup FRESH chopped cilantro
1 can seasoned black beans, drained and rinsed WELL
1 LARGE can fire roasted corn, drained WELL
1/2 cup sour cream
Juice of 1 LARGE lemon
2 1/2 cups chopped OR shredded rotisserie OR grilled chicken
1 cup shredded spicy Mexican blend cheese
4-6 cups salad greens of choice
FRESH chopped cilantro for garnish (optional)
Lime wedges for garnish (optional)
1 batch balsamic vinaigrette (see below)

  • Whisk together sour cream and lemon juice. Set aside.
  • In a large bowl toss together the beans, corn, red onion, cilantro, tomatoes and vinaigrette.
  • Toss together the chicken and sour cream mixture until well coated.
  • Fold in cheese.
  • Transfer bean mixture to platter.
  • Top with chicken mixture.
  • Sprinkle with FRESH ground pepper, cilantro and FRESH lime wedges if desired.

BALSAMIC VINAIGRETTE
GENEROUS 1/2 cup QUALITY balsamic vinegar
3/4 cup avocado oil
FRESH ground sea salt and black pepper
1 tablespoon QUALITY honey
1 tablespoon QUALITY Dijon mustard
1-2 cloves garlic, minced

  • Add all ingredients to a lidded mason jar and shake WELL.
  • Refrigerate until needed and shake WELL again before using.

PINK ALFREDO PRIMAVERA MEATBALLS

PINK ALFREDO PRIMAVERA MEATBALLS
MEATBALLS
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

VEGETABLES
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound asparagus, trimmed and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch matchsticks
1/2 cup frozen petite peas, thawed

  • Melt butter and oil in a large sauce pan.
  • Add carrots, sauteing 3-5 minutes until begin to soften.
  • Add asparagus pieces, sauteing a couple minutes more.
  • Fold in peas.

ASSEMBLY
1 /2 cup shredded mozzarella cheese

  • Spread half the sauce on the bottom of your baking dish.
  • Arrange meatballs on sauce.
  • Arrange vegetables around meatballs.
  • Pour remaining sauce over top.
  • Top with cheese.
  • Bake 10-15 minutes until heated through and cheese is melted.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

I got this recipe from Jet Tila and have used it ever since to make the fluffiest, lightest and tastiest mashed potatoes.

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY BUTTERED MASHED POTATOES

PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY
3 to 4 boneless, skinless chicken breasts
2 tablespoons avocado oil
2 tablespoons butter
1 bunch green onions, sliced THINLY
3 cloves garlic, minced
1-2 tablespoons FRESH chopped thyme leaves
FRESH ground sea salt and black pepper
15 ounce can petite diced tomatoes, drained, but juice reserved
chicken stock
1 tablespoon chicken bouillon
1 tablespoon WONDRA flour
3 tablespoons Mascarpone cheese

  • Rinse and pat dry the chicken breasts.
  • Add enough chicken stock to the reserved tomato juice to equal 1 3/4 cups. Whisk in chicken bouillon.
  • Heat oil in skillet over medium high heat.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Sear chicken breast on each side 2-3 minutes per side.
  • Remove chicken from pan and keep warm.
  • Add onions and garlic, sauteing 2-3 minutes.
  • Add tomatoes and thyme leaves, simmering 10 minutes until tomatoes are cooked through.
  • Stir in Mascarpone cheese until creamy.
  • Add chicken breasts to sauce, turning to coat.
  • Serve over fluffy mashed potatoes.

FLUFFY BUTTERED MASHED POTATOES
6 tablespoons unsalted butter, cut into pieces
2 pounds SMALL Yukon gold potatoes, peeled and cut into half (2 inch pieces)
1/2 cup half and half
1 1/2 tablespoons FRESH grated sea salt
1 teaspoon FRESH ground sea salt

  • Add potato pieces into a large saucepan and cover by 1 inch with COLD* (see notes) water.
  • Add 1 tablespoon of sea salt.
  • Bring to a boil over HIGH heat.
  • Reduce heat to MEDIUM heat and simmer for 15-18 minutes until potatoes are fork tender.
  • Drain the potatoes well in a colander and then return to the pan over LOW heat.
  • Warm the half and half in the microwave for 45 seconds.
  • Rice or mash potatoes with a masher until lumps are gone.
  • Fold in half and half with a rubber spatula.
  • Add butter 1 piece at a time, folding it gently into the potato mixture.
  • Season to taste with remaining salt and pepper.

NOTES:

  • Using the COLD water makes the starches in the potatoes cook slower and more evenly so that the outsides are not more done when the centers are ready and they become creamier.
  • Give your potatoes a kick with a bit of roasted garlic, chives or even some wasabi for some variety.

ASIAN CHICKEN CHOPPED SALAD

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
Ā½ teaspoon pepper
Ā½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken and cut into cubes.

VINAIGRETTE
Ā¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

  • In a mason jar, combine ingredients for the dressing.
  • Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
Ā½ cup carrots, grated
Ā¼ cup green onions, chopped
Ā¼ cup cilantro, chopped
Ā¼ cup almond slices
Ā¼ cup fried wonton chips

  • Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
  • Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

  • Preheat oven to 375Ā°.
  • Whisk together the eggs and Italian herbs.
  • Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Heat LARGE, DEEP skillet with oil over medium-high heat to 375Ā°.
  • Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
  • Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
  • Transfer to paper toweling to drain of excess oil.

 

  • Spread most of the tomato sauce on bottom of 9×13 baking pan.
  • Sprinkle one third of the Parmesan cheese over sauce.
  • Layer chicken cutlets in a single layer over sauce.
  • Top with mozzarella cheese pieces.
  • Dot with remaining sauce.
  • Sprinkle with remaining Parmesan.
  • Bake 15 minutes or until bubbly and cheese is golden.

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

2 tablespoons FRESH chopped Thyme
Ā½ cup Basmati Rice
1 teaspoon paprika
2 tablespoon sour cream
2 large green onions, thinly sliced, whites and greens separated
1 LARGE lemon, juiced
3/4 pound chicken steaks
1/4 cup chicken stock
1/4 cup crushed Pistachios
2 teaspoon avocado oil
2 tablespoon butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position and preheat oven to 425Ā°.
  • Melt 1 tablespoon butter in a small pot over medium-high heat.
  • Add scallion whites; cook, stirring occasionally, until just softened, 1 minute.
  • Stir in rice, Ā¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.

 

  • While rice cooks, pat chicken dry and season all over with paprika, salt, and pepper.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 min per side.
  • Transfer to a plate.
  • Wipe out pan. If you forget to do this or choose not to, your sauce will take on a red hue šŸ˜€
  • Melt 1 tablespoon butter in the same pan over medium heat.
  • Add chopped thyme; cook until fragrant, 30 seconds.
  • Stir in stock and bring to a simmer, then immediately turn off heat.
  • Stir in sour cream and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Fluff rice with a fork; stir in lemon zest and pistachios.
  • Season with salt and pepper to taste.
  • Divide rice and chicken between plates.
  • Top chicken with sauce and sprinkle with scallion greens.