RUSTIC TOMATO CHICKEN SAUSAGE RAGU ~ FAITH & FOOD FRIDAY #16

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 Jesus. Thank You for family. Thank You for friends. Thank You for good things to eat and a warm bed to sleep. We love You! Amen.

This is a FUN recipe and much more simple than you would think. The way I make it also uses my veggies that are a bit past their prime and the bones and scraps from my Costco rotisserie chicken. It is literally a kitchen sink recipe that you can make up as you go 😀

RUSTIC TOMATO CHICKEN SAUSAGE RAGU
1 rotisserie chicken (Costco)
4 cups Roma tomatoes (preferably homegrown), rustically cut into pieces
2-3 slices bacon, chopped
2 tablespoons butter
2 shallots, FINELY chopped
4 ounces (2 large links) Sweet Italian sausage. casings removed
1/4 cup FRESH chopped Italian Pasta herbs (parsley, basil, oregano)
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1 cup Marsala wine
1-2 tablespoons QUALITY tomato paste
8 ounces tomato sauce
1/4 cup powdered Parmesan cheese
Grated Parmesan cheese, for garnish

  • Debone chicken and place skin, bones and tomato pieces in a dutch oven.
  • Cover with 10-12 cups of water.
  • Cover and simmer 3 hours.
  • While bone broth is simmering, small dice chicken pieces and set aside.

 

  • Heat LARGE saute pan/crock and add bacon pieces, sauteing until crisp.
  • Remove bacon pieces with a slotted spoon and set aide to drain.
  • Add butter and when melted, add sausage, herbs, garlic, and shallots, sauteing until sausage is crumbly.
  • Add Marsala wine, tomato paste and tomato sauce.
  • Strain bone broth through a sieve, mashing any large tomato chunks, into your saute pan with the sausage mixture. (Discard bones and skins.)
  • Stir well until blended.
  • Simmer over medium low heat 2 hours.
  • Adjust seasoning.
  • Add a cornstarch slurry if you want to thicken it up.
  • Serve over prepared pasta and top with a bit of grated Parmesan cheese.

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
2 tablespoons unsalted butter, softened
2 garlic cloves, FINELY minced
1 tablespoon chopped FRESH thyme leaves
1 tablespoon chopped FRESH oregano**
1 tablespoon chopped FRESH Italian flat leaf parsley**
1/2 teaspoon sweet paprika
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
1 small shallot, FINELY chopped
2 cups grape or small cherry tomatoes, halved
4 chicken breasts

  • Mix together the softened butter, thyme and parika in a small bowl.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Melt 1 tablespoon of your herb butter in a heavy skillet over medium heat.
  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts with Wondra flour and then add to the sizzling butter. Sear breast on each side for 3-4 minutes until cooked through.
  • Transfer chicken to plate, tent with foil and keep warm while you prepare the sauce.
  • Increase heat slightly.
  • Add shallots and tomatoes to pan, stirring occasionally, until they begin to char, about 5 minutes.
  • Mash tomatoes slightly to release their juice.
  • Add remaining butter, stirring to blend.
  • Season to taste.
  • Plate chicken and spoon sauce over.

**NOTE: I like to buy the “Pasta Mix” in the produce section. It is a combination of oregano, basil, thyme and Italian parsley.

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

I found the basic recipe somewhere, but it just seemed soooooo plain that I had to rework it and embellish it to bring out the best of the season.  The pineapple adds a sweet, yet tangy bite. The nuts add a bit of crunch that this dessert really needed and the FRESH grated nutmeg on top adds a fresh, rich aroma and a woody, bittersweet flavor with a hint of clove.

P3 PUMPKIN PINEAPPLE PECAN DUMP CAKE gets its name because you literally just dump the ingredients in, bake and voile you have a cake with NO real mixing, just a little whisking having been done! It is a pumpkin pie and a spice cake all in one yummy bite!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
1 LARGE can crushed pineapple, DRAINED REALLY, REALLY WELL
3 LARGE eggs, 1 WHOLE and 2 yolks
1 cup sugar
1 1/2 teaspoons QUALITY ground cinnamon
1 box moist spice cake mix
scant 1 cup unsalted butter, melted
1/2 – 3/4 cup crushed walnuts or pecans (optional)

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, drained pineapple, nutmeg and cinnamon until well-combined. It will be very thin, don’t worry!
  • Pour into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Drizzle melted butter evenly over the top.Use a fork to gently press down any exposed cake mix so that the butter completely covers the dry mix.
  • Sprinkle with nuts if using.
  • Bake 55-60 minutes. It might still be a bit jiggly in the middle but as long as the edges are set it will continue to set up as it cools.
  • Let it cool for at least 30 minutes before slicing and serving. Chill if not serving immediately after the 30 minutes. Let come to room temperature before serving.
  • Serve with a dollop of whipped cream and sprinkle of nutmeg.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 37 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope you are having a nice relaxing holiday weekend. Mine has been laid back and quiet since Friday which was just the opposite – SUPER productive. We’re still waiting on the new washer so went to the laundromat on Friday, did the grocery shopping and several errands like COSTCO, Walmart and Walgreens.

We watched the NASCAR races, a few movies and I did some recipe research. I also did a little organizing.

I have a “RECIPE” blog, Savory Kitchen Table which is NOTHING but recipes. Yet, I find I’ve been getting away from my normal journaling here and posting mainly just recipes for quite some time now.

I know there has been a tone going on, but I’m trying to find ways to help motivate me back into “regular” blogging. Maybe do up some journaling prompts for BLOGTOBER, BLOGEMBER? Definitely BLOGMAS!!

It is still super smokey – so much so that it has become part of the daily forecast – hazy to patchy smoke! It has been cooling off quite nicely at night and we only have a couple days in the 90’s this week. But my daily walks have taken a hit because of the smoke!

Unfortunately I’m still waiting (it’s been 2 weeks so far) to hear from the Chronic Care Manager about making my appointment 🙁 2 weeks ago my doctor said if I hadn’t heard from them by Friday to call in. When I did I was told to be more patient. So I waited a second week.

I have so much respect and care a lot about what frontline workers are going through, but… I have to complain slightly.  When I was in the office waiting room 2 weeks ago today I repeatedly heard the 2 receptionists put all the incoming calls on hold and then spend precious minutes “bitching” to each other about how overworked they are because so and so couldn’t be bothered to come to work , or because so and so now has COVID because they went to a party or how too many people were calling in and asking stupid questions…

I have no doubt that they are doing double duty, BUT 2 things bother me.

  • 1) that is not a conversation that should take place “front of the house” where patients can overhear them while they are in the waiting room AND
  • 2) they were on the clock! They should have been handling the calls that they put on hold NOT gossiping and complaining out in the front office for all to hear.

I’m told there is not enough office staff to deal with scheduling due to a COVID outbreak in the facility. I’m not anxious to visit the facility either, but do need to get a handle on my health issues soon. So since today is a holiday I will wait until tomorrow, but will be calling and being a bit more insistent on getting an appointment. I’m not trying to be insensitive, but I need help! Even if the referral needs to be to another city.

So, for now breakfast is still super simple – mixed berry yogurt and hot water.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Still waiting on the new washer to be delivered, but did the laundromat last Friday. Need to de-web the house and wash a few areas down. There are weeds that need pulled and bushes to cut back
  • GROCERIES & ERRANDS I went on Friday so hoping not to need groceries until later this week.
  • PAPERWORK & PHONE CALLS nothing today, but I have a few things on my desk to deal with tomorrow and Wednesday.
  • RECIPE RESEARCH & MENU PLANNING Menus are planned for a couple weeks, but I’m itching to do some fall recipes. I sure hope the weather turns super cool soon so I can 😀
  • CLASSES I did sign up for a new painting class in a couple weeks. Aren’t these Halloween trolls adorable?

WHAT’S ON THE DVR/TV
  • NETFLIX Beauty & the Beast, Virgin River, The Walking Dead (rewatching), Money Heist – strange but interesting so far, Blood Red Sky – really strange,
  • PRIME The Black Out Invasion Earth
  • DISCOVERY + Mysteries of the Abandoned – found this and learned so many interesting thins so far about Gort Canyon RR, the DUGA woodpecker and Chernobyl, Prora the NAZI ghost town, the HARP super gun, Grand Goulets, Hashima Island Coal Mines, Plank Road and Half Moon Bay in Victoria Australia
  • CABLE NASCAR, Guy’s Grocery Games, Bobby & Giada in Italy, Guy’s Ranch Kitchen, Girl Meets Farm, Beat Bobby Flay, Clash of the Cones, Chesapeake Shores, MasterChef

I’ve been falling asleep quickly without getting much reading done – seems like I have to reread the same page each night to remember where I was the night before 😀 I’m trying to get through Magnolia Inn by Anne Marie Meyer. I like the story premise and will finish this book, but am not thrilled with the author as a word smith so will probably not continue with the series 🙁 unless something drastically changes.

The smoke from wild fires has been so bad this week I didn’t get many pictures. We did TRY and take a walk around the pond on Saturday, but the smoke was so thick and beginning to give us scratchy throats so we turned back, but I did get a couple pictures.

This one was from a #LumberTrain a couple weeks ago #RailArt I think they ran out of time though – I assume it was supposed to be a cherry bomb, but the cherry is still white instead of red

with the links to last week’s posted recipes, featured party links for the week and upcoming recipes to be posted soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
RANCH CHICKEN QUESADILLA FOLDOVERS
COMPANY CHICKEN with BROCCOLI SUN-DRIED TOMATO RISOTTO
CAFETERIA CHICKEN & GRAVY
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
HAMBURGER SOUP with BLACK PEPPER BUTTERMILK BISCUITS
TUSCAN CHICKEN VEGGIE STEW and CHEESY SCALLION SODA BREAD with GARLIC BUTTER
ENCHILADA MEATBALLS with REFRIED BEANS & SPANISH RICE
DESSERT
P3 CUBED PINEAPPLE PUMPKIN PIE DUMP CAKE

  • RUSTIC TOMATO CHICKEN SAUSAGE RAGU
  • P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE
  • PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
  • RUM RAISIN CARROT CAKE with CREAM CHEESE ICING

ORIGINAL PARTY CHEX MIX

ALWAYS a favorite for ANY party!

CHEX PARTY MIX
3 3/4 cups corn CHEX cereal
1 1/2 cups wheat CHEX cereal
3 3/4 cups rice CHEX cereal
1 cup salted, roasted peanuts
1 cup pretzel sticks
1 stick butter
2 tablespoons Lea & Perrins Worcestershire sauce
1 1/2 teaspoons LAWRY’S seasoned salt
3/4 teaspoon QUALITY garlic powder
1/2 teaspoon QUALITY onion powder

  • Preheat oven to 250 degrees.
  • In a large mixing bowl toss cereals and nuts together.
  • In a small saucepan melt butter.
  • Whisk in Worcestershire sauce and seasonings until well blended.
  • Pour over cereal and nuts and toss until evenly coated.
  • Spread on a large cookie sheet.
  • Bake for 1 hour, stirring often and rotating cookie sheet as necessary until crisp.

originally posted 6-3-2014

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.

 

PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE

Hubby wanted swordfish last week, but finding it proved to more difficult and truly impossible in this area so we settled for a Rockfish. I wasn’t even sure what Rockfish was but after an in depth online search I was pleasantly surprised to find out that it is related to my all time favorite, Red Snapper.

There used to be a mom and pop seafood house near where we lived. They made an amazing Blackened, Cajun like Red Snapper before Cajun or Blackened was even a popular thing, at least on the west coast.

I also wanted a sauce so made one based on Julia Child’s French butter sauce.

PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE

FISH
2 Rockfish or Red Snapper fillets
2 tablespoons Pampered Chef Chile Lime seasoning
2 tablespoons lemon garlic seasoning
1 teaspoon sea salt
1 tablespoon avocado oil
1 tablespoon butter

  • Rinse fish and pat dry.
  • Whisk together the seasonings.
  • Gently rub fish fillets with the seasoning rub.
  • Heat avocado oil and butter in a skillet over medium heat.
  • Sear fillets 3-4 minutes on each side until fish begins to flake.
  • Plate fish and keep warm while you prepare the sauce.

SAUCE
Pan drippings
1 tablespoon WONDRA flour
1 tablespoon FRESH chopped thyme leaves
1 green onion, minced
Juice of 1 LARGE lemon
4 tablespoons COLD butter, diced into small pieces

  • Over medium high heat heat pan drippings and 1 tablespoon of the butter until melted.
  • Add onions and saute 1 minute.
  • Whisk in flour until combined.
  • Whisk in lemon juice and thyme leaves until smooth.
  • Whisk in butter, one piece at a time until all melted and smooth consistency.
  • Serve immediately over fish fillets.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

There are so many things going on in this world right now. I’m praying for Afghanistan and an end to senseless violence, COVID and for all those in Hurricane Ida’s path, especially those that decided to stay. Our family that lives in a small town between New Orleans and Baton Rouge decided last minute to evacuate and spent 14 hours making a “7” hour trip to Houston. So at least they are safe. Extremely tired, but safe.

I had an appointment with my doctor last week about all the problems I’m having keeping everything regulated. The endocrinologist is looking at worst case scenario of removing my pancreas, but I AM NOT THERE YET!!! There are too many complications with that scenario. My regular doctor is setting me up with a Chronic Care Manager and we’re going to try a 3 month change of medication and lifestyle to see if we can get anywhere close to normal.

Can you believe it’s almost September? My favorite month and season are on the horizon! 😀 YAY!!!!! I’m just going to jump in to Happy Homemaker Monday.

I really can’t complain about the temperatures. We’ve been having wonderful breezes and cooler temperatures making for a lovely August. I just wish the air quality was better.

Hot water and baby food squeeze

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING The repairman came last Thursday to install the new part on the “new” washer. Unfortunately the “new” part turned out to be a “used” part in a new box 🙁 Evidently someone returned the part as new. I’m so frustrated! We’ve now been sent to the “EXCHANGE” team who will call me by Wednesday afternoon to let me know when/if to expect a new machine. I also need to vacuum.
  • GROCERIES & ERRANDS I have 2 appointments Tuesday and hubby has one on Wednesday.
  • PAPERWORK & PHONE CALLS I’ll be keeping my phone with me at all times. Whirpool said they will call ONLY once! If I miss the call I have to call back and be expected to wait on hold for hours! I already spent almost 2 hours just this past week waiting to deal with this! I have some other things I need to get handled this week if possible.
  • RECIPE RESEARCH & MENU PLANNING I have menus done for the next 2 weeks, but will start researching for the fall months.

WHAT’S ON THE DVR/TV
  • NETFLIX Sweet Girl. The Defeated, Outer Banks, Virgin River, Blood Red Sky
  • APPLE TV tried SEE, but just couldn’t get into it after the second episode
  • PRIME TOP Gun
  • DISNEY+ Turner & Hooch
  • CABLE Buddy VS Duff, Clash of the Cones, Chesapeake Shores, The Chase, Beat Bobby Flay, Night Court reruns, Big Bang reruns, NASCAR, DC Legends, Guys Grocery Games
  • STARZ Hatfields & McCoys

I’m still working on Magnolia Inn by Anne Marie Meyer

We tried to take a hike on Saturday, but the closer we got to our destination, the worse the smoke got so we turned around and headed home a different route to do some antiquing instead. Along the way we found this guy who used to have just a dinosaur on the corner had increased his metal art pieces significantly! The orange hue from the smoke only enhances the work on these #MetalArt pieces.


I was proofreading my post when I realized I put up next week’s menu. I was going to delete it all and start again and then just decided to do 2 weeks worth instead 😀 Even if I can’t eat it all, I like preparing it for my family!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER week of 8/30/21
CHICKEN RAGU over PASTA & SALAD
ROASTED CHICKEN TOMATILLO CHILE VERDE
CHICKEN CEASAR SALAD with MEYER LEMON CEASAR DRESSING
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
STUFFED SHELLS AND SALAD
CAFETERIA CHICKEN & GRAVY
COMPANY CHICKEN & SCALLOPED POTATOES
DESSERT
CARROT CAKE BARS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER week of 9/6/21
CHICKEN ENCHILADA STACKS & SALAD
ENCHILADA MEATBALLS, RE-FRIED BEANS & SPANISH RICE
BEEF CHILI & BLACK PEPPER BUTTERMILK BISCUITS with GARLIC CHEDDAR BUTTER
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
TUSCAN VEGGIE STEW & CHEESY SCALLION SODA BREAD
CHICKEN CORDON BLEU BALLS
BUTTERMILK GRILLED CHICKEN & PARMESAN PASTA PEAS
DESSERT
CHOPPED NUT BARS

  • PAN SEARED BLACKENED ROCK FISH
  • CHICKEN & WILD RICE CASSEROLE

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

 GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.

 

  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.

NOTES and HINTS:

  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.

OVEN ROASTING

  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

BAKED GENERAL TSO’S CHICKEN ~ FAITH & FOOD FRIDAY #14

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: May the LORD bless you and protect you. May the LORD smile on you and be gracious to you. May the LORD show you His favor and give you His peace. Amen.

BAKED GENERAL TSO’S CHICKEN

CHICKEN
1 cup all-purpose flour
2 tablespoons soy sauce
3 LARGE eggs, beaten
2 cups Panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into small bite size cubes

  • Preheat the oven to 425°.
  • Cover a sheet tray with foil and spray with non-stick cooking spray.
  • Place the flour in a LARGE ziploc bag.
  • Whisk together the soy sauce and eggs and pour into another LARGE ziploc bag.
  • Place the panko breadcrumbs in a third LARGE.
  • Add the chicken pieces to the flour ziploc. Seal and shake to coat extremely well.
  • Use a LARGE colander to pour the chicken pieces into. Shake off ALL excess flour.
  • Add chicken pieces to egg ziploc. Seal and shake to coat well.
  • Using a pair of tongs remove chicken from egg zip loc and add to Panko crumbs ziploc. Seal and shake to coat extremely well.
  • Remove chicken pieces and place on the prepared tray, leaving space between each piece.
  • Spray with cooking spray.
  • Bake until crispy and golden brown, about 15 minutes.

NOTE: If you prefer you can use a traditional dredging station, but I LOVE using the ziploc bags for even well coated chicken pieces.

SAUCE
3/4 cup homemade chicken bone broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons Bragg’s liquid aminos
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon FRESH grated ginger
Pinch red pepper flakes
3 cloves garlic, FINELY minced

  • While the chicken is baking whisk together the chicken broth, hoisin, rice wine vinegar, liquid aminos, sriracha and cornstarch; set aside.
  • Place a large sauté pan over medium heat and add the sesame oil.
  • Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute.
  • Add the rice wine mixture, bring to a simmer and allow to thicken.
  • Add the crispy chicken and toss to coat.

ASSEMBLY
Prepared white rice
Sliced scallion greens

  • Serve immediately with rice and garnish with sliced scallions.

NOTE: I often saute carrots, onions and peppers to add to the mix.

CARROT COINS

I ORIGINALLY posted this recipe in 2012, but I’ve been making it since the 80’s, but boy did it need a serious photo update. This recipe makes a great side that lasts several days or even weeks with a great vinegar base.

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, sliced thin
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup avocado (neutral flavored) oil
1 teaspoon Worcestershire sauce

  • Whisk together soup, oil, Worcestershire sauce, sugar, salt and pepper. 
  • Add carrots, peas and onions. 
  • Chill overnight so flavors blend. 
  • Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP
2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk 
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly. 
  • Add tomato puree’ and blend well.
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.

POPPY SEED DRESSING

POPPY SEED DRESSING
3/4 cup sugar
1/4 cup QUALITY honey
1/2 cup champagne vinegar
3/4 cup avocado oil
1 tablespoon grated onion
2 teaspoons poppy seeds
1 1/4 teaspoon dry mustard (optional)

  • Combine sugar , salt and vinegar in a sauce pan, heating over LOW heat until sugar dissolves.
  • Remove from heat and whisk in honey.
  • Pour into a quart jar.
  • Add avocado oil, onions, poppy seeds and mustard if using.
  • Shake WELL to mix.
  • Refrigerate until needed.
  • Shake before serving.

NOTE: This is a perfect dressing to serve over FRESH fruits like watermelon, peaches and avocados.