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.

LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN
The lemon cream sauce mixed with fresh vegetables, garlic and Parmesan cheese team up perfectly with the tender and juicy chicken for a delectable savory meal that will have you coming back for second helpings!

4 boneless, skinless chicken breasts
1/2 tablespoon sweet paprika
3 tablespoons unsalted butter, divided 2+1
4 cloves garlic, minced
1 small bunch green onions, sliced
10-12 button mushrooms, sliced thin
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh chopped Italian flat leaf parsley
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach leaves
Fresh ground salt and pepper, to taste

  • Preheat oven to 400°.
  • Season the chicken with salt, pepper and paprika. Set aside.
  • Melt 2 tablespoons of butter in a large oven-proof skillet over medium high heat.
  • Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken and set aside to rest.
    While the chicken is resting melt remaining butter in the skillet.
  • Add onions and mushrooms, sautéing until soft and mushrooms are beginning to caramelize.
  • Add garlic and cook stirring frequently about 2 more minutes until fragrant.
  • Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley have wilted and the sauce has slightly thickened.
  • Continue to cook the sauce about 5 minutes or so until the sauce thickens.
  • Once your sauce is to the desired thickness, return the chicken to the skillet.
  • Place in the oven and cook for about 20-25 minutes.
  • Remove the dish, cover and let sit for about 5 minutes before serving.
  • Serve with buttered noodles or over mashed potatoes.

UPDATED KENTUCKY HOT BROWNS

I usually make my version of  HOT BROWNS from THE BROWN HOTEL recipe from the OFF THE EATEN PATH cook book by Morgan Murphy. BUT, tonight we’re trying DAMARIS PHILLIPS’ version and fell in love with the different assembly method making it a casserole instead of a knife and fork dish. Next time we will be using a new combination of our norm and DAMARIS PHILLIPS’ assembly version. 😀 I also use the sweet & spicy bacon – YUMMY!

KENTUCKY HOT BROWNS – UPDATED ala DAMARIS PHILLIPS
1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons avocado oil
FRESH ground sea salt pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated Parmesan cheese

  • Preheat the oven to 350°.
  • Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper.
  • Place turkey on baking sheet and roast until the thickest part registers 160°, about 45-55 minutes.
  • Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165°.
  • Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Reduce the oven temperature to 250°.
  • Coat the tomatoes with the remaining 2 teaspoons avocado oil and season with salt and pepper.
  • Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
  • While the tomatoes are cooking, start the Mornay sauce.
  • Melt the butter in a medium saucepan over medium heat.
  • Heat the milk in a separate small saucepan over medium heat.
  • When the butter is melted, add the flour and stir continuously so the roux doesn’t scorch, but becomes golden, about 2 minutes.
  • When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don’t form.
  • Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
  • Add the cheddar and roasted peppers and stir until smooth.
  • Remove from the heat and season with salt and pepper.

 

  • Preheat the broiler.
  • Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans).
  • Cut the turkey into 1/2-inch pieces; discard the skin and bones.
  • Divide the turkey evenly among the pans.
  • Spoon the Mornay sauce over the turkey, then top with the tomatoes.
  • Sprinkle with the Parmesan and bacon and broil until golden and bubbling, about 5 minutes.
  • Serve immediately.

SAUCY MEATBALL SLIDERS

SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

  • Preheat oven to 450°.
  • In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
  • Add ground beef and minimally mix by hand JUST until well blended.
  • Form 6 meatballs.
  • Place meatballs on a baking sheet that has been lined with foil.
  • Bake 15-18 minutes until browned and cooked through.
  • While meat balls cook, heat sauce in large skillet.
  • When meatballs are finished baking add them to sauce, turning to coat.
  • Toast buns.
  • Plate bun bottoms.
  • Add a meatball to each bun bottom and top with a spoonful of meat sauce.
  • Top with Parmesan cheese.
  • Add bun tops.
  • Serve with salad.

RED PEPPER GLAZED HALIBUT

RED PEPPER GLAZED HALIBUT
FISH
2 Halibut Fillets
FRESH ground salt and pepper
1 green onion, sliced thin

  • Adjust oven rack to 6 inches below broiler.
  • PREHEAT broiler.
  • Line baking sheet with foil.Place baking rack on top of foil and spray with non-stick cooking spray.
  • Generously season fillets with salt and pepper on both sides.
  • Arrange fillets on baking rack.
  • Generously brush tops of fillets with glaze.
  • Broil fillets for 2 minutes.
  • Flip fillets. Generously brush with glaze and return to oven another 2-3 minutes until they flake easily.
  • Serve with rice, potatoes or veggies of choice and remaining glaze.
  • Sprinkle with sliced green onions as garnish.

GLAZE
1/2 cup apple jelly (I use apricot a good deal of the time)
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
2 green onions, sliced thin
1 tablespoon avocado oil
2 tablespoons Bragg’s Liquid Aminos
1 tablespoons QUALITY honey
2 cloves garlic, minced
1 teaspoon sesame oil

  • In a small sauce pan whisk together the jelly, red pepper flakes, vinegar, green onions, liquid aminos, honey, avocado oil, sesame oil and green onions.
  • Cook over medium heat about 10 minutes, stirring frequently until syrupy and reduced by about half.

AUTHENTIC ITALIAN MEAT SAUCE

AUTHENTIC ITALIAN MEAT SAUCE

6-8 button mushrooms, trimmed and finely chopped
2 carrots, cleaned and finely chopped
1 slice sourdough bread, torn into pieces
2 tablespoons whole milk
FRESH ground salt and pepper, to taste
1 pound lean ground beef
1 tablespoon olive oil or avocado oil
1 large onion, finely chopped
6 cloves garlic, minced
1 tablespoon Classico sun dried tomato pesto
1/4 teaspoon red pepper flakes
1 can petite diced tomatoes, drained but reserve juice
1 teaspoon Italian seasoning
2 tablespoons FRESH torn basil or oregano pieces
3 1/2 cups crushed tomatoes
1/4 cup grated Parmesan cheese
Pasta of choice

  • Add bread and milk to food processor. Process until well blended.
  • Add meat and process until well blended.
  • In a large dutch oven heat oil over medium heat.
  • Add carrots and onions, cooking until carrots soften.
  • Add mushrooms and continue cooking until mixture darkens. Be sure to scrape up all the bits from the bottom of the pan.
  • Add garlic, red pepper flakes and tomato pesto, cooking a couple minutes more.
  • Add reserved tomato juice.
  • Add beef mixture and cook, stirring regularly to break up beef into small pieces.
  • When beef has lost its raw coloring DO NOT CRISP BROWN BEEF**, add diced and crushed tomatoes and blend well.
  • Simmer on low 30 minutes until sauce has thickened and flavors are well blended.
  • Stir in Parmesan cheese and season to taste.
  • Serve over prepared pasta.
  • Garnish with fresh basil or oregano.

NOTE:** You want the meat to be tender so do not cook until it is dry and crispy!

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POT STICKERS with BLACKBERRY/RASPBERRY DIPPING SAUCE

POT STICKERS with BLACKBERRY DIPPING SAUCE makes 2 dozen
1/2 cup Napa cabbage, finely chopped
1/2 teaspoon FRESH ground sea salt
6 ounces ground pork
1 small bunch green onions, finely chopped
1 tablespoon FRESH ginger, peeled and finely chopped
1 teaspoon Bragg’s liquid aminos
1 teaspoon toasted sesame oil
24 wonton wrappers (3 -by-3-inch)
2 tablespoons avocado oil

  • In a large bowl, toss cabbage with salt and let stand 10 minutes.
  • Squeeze out excess liquid from cabbage. I use a cheese cloth, but paper towels work too.
  • Return cabbage to bowl and add pork, chopped scallions, ginger, liquid aminos and sesame oil.
  • Mix together well.
  • One wrapper at a time, spoon one teaspoon of filling into the center and keep the rest covered with a damp towel. DO NOT OVERFILL or they will tear!
  • Learning to fold these can be tricky and takes practice so I’ll include the simple method below, but here’s a you tube video to help.
  • Wet the four edges of the wrapper.
  • Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal or bring all four corners together to make a little pouch instead of a triangle.
  • Transfer to an oiled plate; cover with a damp towel to keep moist.
  • Repeat with remaining wrappers and filling.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet with a tight-fitting lid over medium-high heat.
  • Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
  • Carefully add 1/2 cup water, cover, and steam until translucent and just cooked through, 2 to 3 minutes.
  • Repeat with remaining tablespoon oil and wontons.
  • Serve with soy sauce or your favorite dipping sauce. I like my Blackberry OR Raspberry dipping sauces (recipes below)

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

BLACKBERRY PINEAPPLE JAM
4 cups blackberry pieces
2 cups FRESH pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin

  • Ina large pan combine everything except the gelatin.
  • Stir until sugar is dissolved.
  • Bring to a low rolling boil.
  • Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
  • Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
  • Add juice mixture back into pan and simmer 5-10 minutes.
  • Pour into sterilized jars and water bath 10 minutes.

RASPBERRY JAM
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.

HALIBUT with HABANERO BEURRE BLANC

HALIBUT with HABANERO BEURRE BLANC serves 2
2-6 ounce halibut
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground salt and pepper, to taste
1 clove garlic, minced
1 SMALL shallot, sliced thin
1/2 cup dry white wine (Reisling)
1 tablespoon heavy cream
2 tablespoons Humble house Habanero & Aji Amarillo Sauce
6 tablespoons salted butter, cold and cubed
lemon wedges

  • Heat avocado oil and 1 tablespoon butter in skillet over medium high heat.
  • Generously season each piece of halibut with salt and pepper. Sear each side 3-4 minutes.
  • While searing halibut, combine garlic, shallots and white wine in a small sauce pan over medium high heat abut 5 minutes until reduced by half.
  • Add Habanero sauce and cream, whisking to combine and heat through.
  • Reduce heat to LOW and whisk in cold cubed butter, one piece at a time until completely blended.
  • Plate fish and top with sauce and lemon wedges.
  • Serve immediately!

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