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

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.

CREAMY CHILI CHICKEN

CREAMY CHILI CHICKEN ala SLOW COOKER or STOVE TOP

Avocado oil
2 pounds boneless, skinless chicken thighs
1/2 cup all purpose flour for dredging
FRESH ground sea salt and black pepper, to taste
1 large shallot, diced
2-3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup chili sauce
1/4 cup heavy cream
1 tablespoon cornstarch

STOVE TOP

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Dredge in flour and generously season chicken pieces.
  • Add chicken pieces to pan searing 4-5 minutes until crisp.  Flip and sear second side.
  • Transfer chicken pieces to platter and keep warm.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, chili sauce and bring to a simmer.
  • Whisk together the heavy cream and cornstarch.
  • Cook 5 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

SLOW COOKER

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Generously season chicken pieces.
  • Add chicken pieces searing 4-5 minutes until crisp.
  • Transfer chicken pieces to slow cooker.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, half of chili sauce and bring to a simmer.
  • Pour around chicken in slow cooker.
  • Cook on low 4-6 hours.
  • Transfer chicken to platter and tent to keep warm.
  • Turn slow cooker to high.
  • Whisk together the remaining chili sauce, heavy cream and cornstarch.
  • Add to slow cooker and cook 15-30 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

AVOCADO RANCH SALAD DRESSING with HOMEMADE CASHEW CREAM

9 times out of 10 I make our salad dressings from scratch. The basic base formula for non-cream dressings is one part acid, such as citric juice from lemon, lime, orange or a vinegar like apple cider, champagne or balsamic to 2 parts oil, olive, walnut or avocado plus seasonings of choice. Then there are dressings that need seriously dressed up with flavor like this one!  This makes a creamy thick dressing full of flavor that coats everything!

AVOCADO RANCH SALAD DRESSING – makes 1 1/2 cups

1 cup cashew cream (mayo works too)
1 avocado
1 cup unsweetened coconut milk
Juice of 1 LARGE lemon
1/4 cup balsamic vinegar
2-3 cloves garlic, minced
1 tablespoon FRESH chopped dill
1 tablespoon FRESH chopped chives
FRESH ground sea salt and black pepper, to taste
PINCH smoked paprika

  • Whisk all together well.
  • Chill well.

CASHEW CREAM makes 2 cups
1 1/2 cups raw unsalted cashews
3/4 cup filtered water, plus more for soaking
juice of 1 LARGE lemon
1/2 – 1 teaspoon kosher salt

  • Place the cashews in a bowl and fill with filtered water at least an inch above the cashews.
  • Allow the cashews to soak for 30 minutes or up to overnight.
  • Drain and rinse the cashews well.
  • Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor.
  • Blend until desired consistency.

NOTES: Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.

ASIAN SESAME VINAIGRETTE

ASIAN SESAME VINAIGRETTE

1/3 cup avocado oil
2 tablespoons sesame oil
1/4 cup champagne vinegar
2 teaspoons sesame seeds
2 teaspoons QUALITY honey
1 teaspoon creamy horseradish
1 clove garlic, minced
FRESH ground sea salt, black pepper and crushed red pepper, to taste

  • Combine in a dressing cruet and shake vigorously.
  • Chill at least one hour before serving.
  • Shake before serving.

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

TENDERLOIN
1 pound pork tenderloin
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 cups sliced peaches
2 tablespoons QUALITY bourbon
1 tablespoon apple cider vinegar
1 tablespoon QUALITY honey
1 tablespoon unsalted butter
1 tablespoon Dijon mustard

  • Heat oil over medium high heat.
  • Generously season the pork tenderloin.
  • Add pork to skillet and sear on all sides until completely browned and cooked to 140°, about 5-6 minutes per side.
  • Transfer to a plate and keep warm.
  • Add peaches to pan, stirring 2-3 minutes to cook through.
  • Whisk together the bourbon, vinegar, dijon and honey. Add to peaches, stirring 5minutes until slightly thickened. Remove from heat and stir in butter.
  • Plate pork and top with peach sauce.
  • Add a generous side of slaw and enjoy!

PARSLEY BROCCOLI SLAW
3 cups broccoli sticks bag mix
1/4 cup chopped flat leaf parsley
2 tablespoons chopped FRESH thyme
1/3 cup toasted almond slices
1 tablespoon avocado oil
2 tablespoons apple cider vinegar
1 tablespoon Quality honey

  • Toss together the cabbage, parsley, thyme and almonds.
  • Whisk together the oil, vinegar and honey.
  • Drizzle dressing over slaw mixture and toss well.

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.