CHICKEN NEW ORLEANS

 

I first saw this recipe for Chicken Lazone Pasta on Facebook and it looked mouth wateringly yummy, that I had to know more. As I began researching the original name, I found several different people had made versions, (some attributing it to Brennan’s Restaurant in New Orleans) that were great on their own, but it was when I married the best parts of both recipes together that I found my version to be fantastic and Chicken New Orleans was born. It really is a restaurant quality meal made at home with a rich, full bodied and full flavored creamy sauce.

One recipe used chicken tenders and another used full chicken breasts. I settled on thin cut chicken steaks as middle ground. One used granulated garlic and another FRESH garlic. I cut down the proportions of both and prefer the mixed flavor mediums. I also cut down the Creole seasoning a bit and increased the FRESH herbs. One called for linguine and another for fettuccine, but honestly any pasta you choose works well. I like Farfalle and Campagnelle, but I use what I have on hand. I also use WONDRA flour instead of all purpose because it is much finer and makes a smoother sauce.

CHICKEN NEW ORLEANS adapted from What’s in the Pan  and Slow Roasted Italian

Prep Time10 mins Cook Time20 mins Total Time30 mins
SEASONING
FRESH ground sea salt and black pepper
1 1/2 teaspoons SLAP YOUR MAMA seasoning
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup WONDRA flour

• In a large ziploc bag, combine FRESH ground sea salt, black pepper, SLAP YOUR MAMA, paprika, onion powder, garlic powder, and flour.


CHICKEN
4-6 thin chicken steaks
1 tablespoon avocado oil
1 tablespoon butter

• Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
• Preheat large cast iron skillet.
• Add avocado oil and melt butter over medium-high heat.
• Cook the chicken steaks 2-3 minutes per side until cooked through. Transfer to a plate and cover with foil to keep warm.

PASTA
1/2-3/4 pound pasta
1/4-1/2 cup Pasta water (reserve it)

• Boil pasta in salty water, drain, but do not rinse.
• Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.

SAUCE
4 tablespoons butter
Remaining seasoning mixture
1 tablespoon FRESH chopped tarragon leaves
1 tablespoon FRESH chopped flat leaf parsley
1 tablespoon FRESH chopped thyme leaves
2 cloves garlic, FINELY minced
1-2 teaspoons smoked Paprika
2 cups heavy cream

• Add butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until golden and flour is no longer raw.
• Add more paprika and heavy cream into the skillet.
• Add MOST of the FRESH herbs to the sauce, but reserve a bit for garnish.
• Bring to a SLOW boiling point.
• Lower heat and simmer 3-4 minutes.
• Taste the sauce and adjust seasoning to your liking.

• Add cooked pasta into the sauce and stir until fully coated.
• Return chicken to the skillet, turning to coat with sauce well.
• Sprinkle with remaining chopped herbs.

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I first saw this recipe for Chicken Lazone Pasta on Facebook and it looked mouth wateringly yummy, that I had to know more. As I began researching the original name, I found several different people had made versions, (some attributing it to Brennan’s Restaurant in New Orleans) that were great on their own, but it was when I married the best parts of both recipes together that I found my version to be fantastic and Chicken New Orleans was born. It really is a restaurant quality meal made at home with a rich, full bodied and full flavored creamy sauce.

One recipe used chicken tenders and another used full chicken breasts. I settled on thin cut chicken steaks as middle ground. One used granulated garlic and another FRESH garlic. I cut down the proportions of both and prefer the mixed flavor mediums. I also cut down the Creole seasoning a bit and increased the FRESH herbs. One called for linguine and another for fettuccine, but honestly any pasta you choose works well. I like Farfalle and Campagnelle, but I use what I have on hand. I also use WONDRA flour instead of all purpose because it is much finer and makes a smoother sauce.

CHICKEN NEW ORLEANS adapted from What’s in the Pan  and Slow Roasted Italian

Prep Time10 mins Cook Time20 mins Total Time30 mins
SEASONING
FRESH ground sea salt and black pepper
1 1/2 teaspoons SLAP YOUR MAMA seasoning
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup WONDRA flour

• In a large ziploc bag, combine FRESH ground sea salt, black pepper, SLAP YOUR MAMA, paprika, onion powder, garlic powder, and flour.


CHICKEN
4-6 thin chicken steaks
1 tablespoon avocado oil
1 tablespoon butter

• Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
• Preheat large cast iron skillet.
• Add avocado oil and melt butter over medium-high heat.
• Cook the chicken steaks 2-3 minutes per side until cooked through. Transfer to a plate and cover with foil to keep warm.

PASTA
1/2-3/4 pound pasta
1/4-1/2 cup Pasta water (reserve it)

• Boil pasta in salty water, drain, but do not rinse.
• Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.

SAUCE
4 tablespoons butter
Remaining seasoning mixture
1 tablespoon FRESH chopped tarragon leaves
1 tablespoon FRESH chopped flat leaf parsley
1 tablespoon FRESH chopped thyme leaves
2 cloves garlic, FINELY minced
1-2 teaspoons smoked Paprika
2 cups heavy cream

• Add butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until golden and flour is no longer raw.
• Add more paprika and heavy cream into the skillet.
• Add MOST of the FRESH herbs to the sauce, but reserve a bit for garnish.
• Bring to a SLOW boiling point.
• Lower heat and simmer 3-4 minutes.
• Taste the sauce and adjust seasoning to your liking.

• Add cooked pasta into the sauce and stir until fully coated.
• Return chicken to the skillet, turning to coat with sauce well.
• Sprinkle with remaining chopped herbs.

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)

 

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)
1 stick butter, divided 2 tablespoons + 2 tablespoons + 4 tablespoons
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
3 cups DRY wide egg noodles
4 cloves garlic, minced
1 bunch green onions, whites only sliced thin
4 cups SMALL broccoli florets (about 3 crowns, stalks discarded or used elsewhere)
14 ounces marinated artichokes, drained WELL
1/4 cup WONDRA flour
4 cups WHOLE milk
1/4 cup cream sherry
4 ounces cream cheese, sliced into 8-10 pieces
2 LARGE cans white albacore tuna in water, drained WELL
1 cup shredded Gruyere
1/4 cup FRESH chopped Parsley
Several sprigs FRESH thyme
1/2 cup PANKO crumbs

• Prepare noodles al dente per package instructions. Drain and set aside.
• Melt avocado oil and 2 tablespoons butter in large saute pan.
• Add green onions and garlic, sauteing 2 minutes until garlic is golden and fragrant.
• Increase heat to medium-high and add broccoli florets, sauteing 7-8 minutes until broccoli is tender and vibrant green.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add artichokes and Parsley, cooking several minutes more until all liquid is absorbed.
• Pour broccoli and artichokes into colander and drain off any remaining oil.
• Return pan to stove and melt 4 tablespoons butter.
• Whisk in WONDRA flour until smooth and golden.
• Gradually add milk and cream sherry stirring well after each addition. Cook until slightly thickened.
• Add cream cheese pieces, whisking until smooth.
• Add Gruyere, whisking until smooth.
• Adjust seasoning.
• Fold in tuna until well blended.
• Fold in broccoli and artichokes until well blended.
• Fold in noodles.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Transfer to 3 quart 9×13 baking dish.
• Melt remaining 2 tablespoons of butter.
• With a fork blend melted butter and Panko crumbs.
• Sprinkle crumb mixture evenly over casserole.
• Bake 30-45 minutes until crumbs are golden and casserole is bubbly.
• Garnish with green onion tops if desired.

CHEDDAR PAN ROLLS

 

 

CHEDDAR PAN ROLLS
3-4 1/4 cups flour
2 tablespoons sugar
1 tablespoon salt 1 package (1/4 ounce) active dry yeast
2 cups WHOLE milk
1 tablespoon butter
2 cups + 1/4 cup FINELY shredded cheddar cheese
1 LARGE egg white, beaten

• In a large bowl whisk together 2 cups of the flour, sugar, salt and yeast.
• In a small saucepan heat the milk and butter to 120°-130°.
• Add milk mixture into the dry ingredients, beating until smooth.
• Stir in cheese and enough flour to form a soft dough, but do not knead!
• Cover and let rise in a warm place 45-60 minutes until doubled in size. Dough will be soft.
• Punch dough down and divide into 2 portions.
• Shape each portion into 12 balls.
• Place your rolls into a greased 9×13 greased baking pan.
• Cover and let rise in a warm place for another 45 minutes or so until double in size.
• Preheat oven to 350°.
• Brush with beaten egg white.
• Bake 20-25 minutes until golden.
• Sprinkle with 1/4 cup cheese last 5minutes.

BACON WRAPPED CHICKEN & PEA MEDLEY

 

Casual? Elegant? A little bit of both which makes it perfect for serving company. This recipe was originally written using chicken thighs, but I prefer thin cut chicken breast steaks. As always I made the recipe in its entirety as written the first time through and then made the necessary changes to make it even better, in our opinion.  It needed more “sauce” so I added the chicken broth and flour to create more of a gravy.  I also added the thin slice of provolone to give the chicken inside a bit of oomph. The recipe also had you starting the chicken on the stove and then moving the pan to the oven.  I found that the bacon crisps up better when cooked entirely in the oven where the grease drained off into the baking sheet.

BACON WRAPPED CHICKEN & PEA MEDLEY
4-6 boneless, skinless thin cut chicken steaks
FRESH ground sea salt and black pepper
4-6 slice provolone cheese
8-12 bacon slices, not too thick
1 teaspoon avocado oil
2 tablespoons butter
4 shallot, sliced
2-3 cups sugar snap peas, trimmed
1 can LeSeur peas, drained
2 tablespoons WONDRA flour
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon FRESH chopped thyme

• Preheat oven 400°.
• Generously season chicken steaks on both sides.
• Roll each chicken steak up with a slice of Provolone cheese on the inside and wrap with 2-3 slices of bacon, securing with toothpicks.
• Place chicken breasts on a wire rack on a baking sheet
• Place baking sheet in oven for 25 minutes while you prep the snap peas.
• Remove baking sheet from oven, remove toothpicks and transfer chicken to serving platter to keep warm.
• Heat avocado oil in an enameled cast iron pan over medium high heat.
• Add butter to melt.
• Add shallots, cooking 2-3 minutes.
• Add sugar snap peas, stirring occasionally 5-7 until tender.
• Sprinkle with flour and stir to blend.
  
• Stir in broth and thyme, cooking several minutes.
• Add heavy cream and cook several minutes until it begins to thicken.
• With a slotted spoon transfer the peas and shallots to the platter.
• Drizzle sauce over chicken breasts.
• Garnish with additional thyme if desired.

NOTE: To change the flavor profile a bit try using different herbs, tarragon, dill etc…

QUICK & EASY CHICKEN CHILI

 

 

QUICK & EASY CHICKEN CHILI

3 skinless, boneless chicken breasts, frozen

2 cups homemade chicken broth, frozen

1 can cream of potato soup

1 jar dried beef, chopped

1 Williams chili mix package

1 can chopped green chilies

• Place frozen chicken breasts on the bottom.
• Pour green chilies over chicken pieces.
• Top with cream of potato soup.
• Top with frozen broth.
• Sprinkle chili seasoning mix on top of chicken broth.
• Top with beef pieces.
• Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.

As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

VODKA CHICKEN POMODORO

The word pomodoro or Pomo d'oro is Italian for tomato, or more specifically "golden apple". LOL :D that is about all that is actually Italian about this recipe! Yet another possible origin of the word is derived from the aphrodisiac qualities in the french translation pomme d'amour, the love apple.

While researching the word pomodoro, I found that tomatoes aren't even indigenous to Italy! Tomatoes were first discovered in Latin America in the 15th century, but made their way to Italy in the 19th century and because the growing conditions were ideal for tomatoes Italy became a prominent tomato region making tomatoes a staple in Italian kitchens!

Though a staple in the Italian kitchen of today, you might be surprised to find out tomatoes are not, in fact, Italian. The fruit was discovered in Latin America in the fifteenth century, then made its way to Italy in the nineteenth century. Because tomatoes grow in a variety of conditions, the use throughout Italy and in their kitchens took off.

According to Il Pomodoro Italiano, "The Italian Tomato", there are over 320 different variations of the tomato. The beautiful golden tomatoes (Pomo d'oro) tend to have a sweeter taste and have a low sugar and acid content. For more information on several of the varieties check out the website.

VODKA CHICKEN POMODORO
4 boneless, skinless chicken steaks
FRESH ground sea salt and black pepper
garlic salt
1/4 cup WONDRA flour
2 tablespoons butter
1/4 cup QUALITY Vodka
1/2 cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons FRESH chopped tarragon
1 bunch green onions, sliced thin
1 cup halved cherry or grape tomatoes
2 tablespoons heavy cream

• GENEROUSLY season chicken steaks with FRESH ground sea salt, black pepper and garlic salt.
• Heat large skillet over medium heat and melt butter.
• Dredge chicken steaks in flour and add to skillet.
• Saute; chicken steaks 3-4 minutes per side until JUST cooked through.
• Transfer chicken to platter and keep warm.
• Deglaze pan with vodka and cook 1-2 minutes until alcohol is cooked off.
• Add onions to pan, stirring 30 seconds or so.
• Add chicken broth, lemon juice and tarragon, blending well.
• Add cream, stirring to blend before adding tomatoes and returning the chicken to pan, turning to coat.
• Heat through and serve with your favorite rice or mashed potatoes ad sauce drizzled over top.

RUSSIAN CABBAGE SOUP

Oh my this is my new favorite soup! I could eat this EVERY day!

RUSSIAN CABBAGE SOUP adapted from The Sophisticated Cavemen  serves 8

1/4 cup avocado oil
1 LARGE onion, diced
4 carrots, halved lengthwise and sliced
3 celery ribs, halved lengthwise and sliced
3 garlic cloves, minced
1 (6 ounce) can of tomato paste
1 SMALL head of cabbage, large chopped
1 pound turnips, diced
8 cups homemade chicken stock
1/2 teaspoon caraway seeds (optional)
FRESH ground sea salt and black pepper, to taste
1 bay leaf
1/4-1/2 cup apple cider vinegar, to taste
1 1/2 cups chopped rotisserie chicken pieces
2 tablespoons FRESH Tarragon, chopped
2 tablespoons FRESH Parsley, chopped

• Heat the avocado oil in dutch oven over medium high heat.
• Add the onions, carrots, and celery and saute 5-7 minutes until onions are translucent.
• Add the garlic and cook 30 seconds or so until fragrant.
• Stir in the tomato paste and cook 3-4 minutes until it starts to brown.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add the cabbage and cook until it is slightly tender, about 5-6 minutes.
• Add the turnips and pour in the stock.
• Season again with the caraway seeds, salt, pepper, and bay leaf and bring to a SLOW boil.
• Reduce the heat to LOW, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
• Remove the bay leaf.
• Add chicken pieces (see note), stirring well.
• Stir in apple cider vinegar.
• Cover and simmer for another 5 minutes.
• Stir in the the fresh tarragon and parsley.
• Adjust seasonings to taste.

NOTE: for a different flavor profile substitute 1 pound of browned ground beef.

BISCUIT TOPPED CHICKEN POT PIES

 

BISCUIT TOPPED CHICKEN POT PIES 6 servings
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE Vidalia onion, chopped
2 large carrots, sliced
1 large stalk celery, diced
2 + 1/2 cups flour
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 cup whole milk
4 cups shredded rotisserie chicken
2 cups spinach leaves
Fresh ground black pepper and salt, to taste

• Preheat oven to 400°.
• Line a baking sheet with parchment paper and set aside.
• In a large stock pot, heat oil and butter over medium-high heat.
• Add onions, carrots and celery, stirring until soft, about 6-7 minutes.
• Add 1/2 cup flour, stirring to blend until flour is golden.
• Add broth and bring to a boil, stirring until thick and creamy.
• Reduce heat to low.
• Stir in cream and milk until well blended.
• Add in spinach and chicken pieces, cooking for 5 minutes more.
• Season with salt and pepper to taste.
• Divide mixture into 6-8 ramekins.
• Arrange ramekins on baking sheet. (KEEP WARM)
• I like to pour the contents out onto a plate for eating.

OPTIONAL: I sometimes add a can of Le Seur peas for color more than anything.

BISCUITS

1 1/2 cups finely grated sharp white cheddar cheese
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons COLD unsalted butter, cut into tiny pieces
1 cup whole buttermilk

• In a large bowl sift together 2 cups flour, 1 cup of the cheese, 1 teaspoon salt, baking powder and baking soda.
• Using a pastry blender cut in the cutter until mixture is crumbly.
• Add buttermilk and stir with a wooden spoon until combined. (Dough will be sticky and that’s okay)
• Drop by HEAPING spoonfuls onto silicone lined baking sheet.
• Bake until edges are beginning brown.
• Place one biscuit on top of each ramekin and sprinkle with remaining cheese.
• Sprinkle with fresh cracked pepper.
• Add to oven for 5-6 minutes until cheese is melted and pot pies heated through.

BRANDING IRON MEATBALLS

 

I originally found this old recipe in some things of my grandmother. It is from an old cookbook she evidently bought at Knott’s Berry Farm. I’ve modernized it to our tastes, but I love that they are on skewers, making it a great party recipe. They are also great on the grill – I use fire wires when I grill them to make it easier to turn them regularly.

BRANDING IRON MEATBALLS
MEATBALLS
2 pounds ground sirloin
2 eggs,, beaten
1 LARGE shallot, grated
2 cloves garlic, minced
1/3 cup Panko crumbs**
Fresh ground salt and pepper, to taste
Stainless steel Skewers
pineapple chunks, cherry tomatoes or green and red pepper chunks

• Soak skewers in water for an hour before using if using wooden skewers.
• In a large mixing bowl combine ground sirloin, eggs, shallot, garlic, Panko crumbs, salt and pepper until well blended.
• Roll meat mixture into golf ball sized balls.
• Arrange meatballs on on skewers alternating with veggie pieces, pineapple chunks or tomatoes.
• Arrange skewers in a single layer on a jelly roll pan covered in foil.
• Pour cooled sauce over skewers.
• Marinade skewers for an hour or so, turning to coat every 15 minutes.
• Broil for 5 minutes.
• Turn skewers and broil 5 minutes more.

NOTE:** You may need to add more to achieve the desired consistency for the meatball to hold together well.

SAUCE
1 shallot, finely chopped
2 tablespoons avocado oil
2 tablespoons tomato paste
2/3 cup chicken broth
3/4 cup apple cider vinegar
3/4 cup apricot pineapple jam**
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 tablesspoon Frank’s hot sauce

• Heat oil in saucepan over medium-high heat.
• Add shallot and saute’ until soft.
• Add remaining ingredients and bring to a boil.
• Reduce heat and simmer 15-20 minutes until thickens.
• Cool.

NOTE:** Recipe called for Knott’s Orange Honey, but I haven’t been able to find it so substituted the jam.

ITALIAN PORK CHOPS

ITALIAN PORK CHOPS
4 boneless pork loin chops
1 tablespoons avocado oil
1 tablespoon butter
3 strips bacon, chopped and cooked crisp (reserve bacon grease for searing pork chops)
FRESH ground sea salt and black pepper
1 small red onion, halved and sliced
8 ounces button mushrooms, cleaned and sliced
1/2 cup Marsala wine
1/2 cup beef broth
1/2 cup diced pastrami
1/2 cup heavy cream
Prepared egg noodles

• Preheat oven to 275°.
• Pound chops to 1/4-1/2 inch maximum.
• Generously season chops with FRESH ground sea salt and black pepper
• Add avocado oil and butter in skillet over medium high heat.
• Sear chops 2 1/2 minutes per side and transfer to baking sheet to keep warm in oven.
• Add onions and mushrooms to skillet, sauteing until starting to caramelize, about 10=15 minutes.
• Add Marsala to pan and de-glaze and reduce until almost evaporated.
• Add beef broth, pastrami and cream. Simmer until reduced by half and beginning to thicken.
• Stir in bacon pieces.
• Season to taste.
• Serve over pork chops and noodles.

POTATO SOUFFLES

For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

POTATO SOUFFLES
1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

• Preheat oven to 375°.
• Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
• Sprinkle 1 tablespoon of Parmesan in each.
• In a pot of salted boiling water cook potato until fork tender.
• Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
• Using a ricer mash potatoes into a medium mixing bowl.
• Add unsalted butter and creme fraiche, mixing until well blended.
• Stir in parsley, salt, pepper and egg yolks.
• Beat egg whites until foamy
• Add cream of tartar and beat until stiff peaks form.
• Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
• Divide potato mixture between the ramekins.
• Bake 30-35 minutes until tops are puffed and golden.

VINEGAR CHICKEN

 

I found this recipe in an old drawer of grams. It was originally written for bone-in chicken pieces, but hubby hates when I cook with bone-in so I have adapted it to use boneless, skinless chicken breasts. You can also change up the flavor by using flavored vinegars.  Tonight I used the rest of our coconut pineapple vinegar and it was awesome!

VINEGAR CHICKEN
4 boneless, skinless chicken breasts
KOSHER salt
FRESH ground sea salt and black pepper
1/3 cup all purpose flour
2 tablespoons butter
1 tablespoon avocado oil
2 medium onions, thinly sliced
3/4 cup crisp white wine
1/3 cup champagne vinegar
2 tablespoons FRESH, FINELY chopped tarragon leaves
1/2 cup heavy cream

• GENEROUSLY season the chicken with KOSHER salt, cover and refrigerate at least 4 hours before you begin preparation.

 

• Add flour to a shallow bowl for dredging.
• Add butter and olive oil to a large skillet and melt over medium high heat.
• Dredge chicken pieces and add to skillet.
• Sear the chicken 3-4 minutes on each side until golden and JUST cooked through.
• Remove chicken to platter, cover with foil and discard most of the oil from the skillet.
• Return skillet to the heat and add the onions to the skillet, seasoning to taste with the FRESH ground sea salt and black pepper.
• Cook onions, stirring occasionally 15-20 minutes until onions are tender and beginning to caramelize.
• Increase heat to high.
• Add wine and vinegar, de-glazing the pan and scrapping up all the little bits.
• Add half the tarragon, stirring to blend.
• Lower the heat, set lid ajar on the skillet and simmer 10-12 minutes.
• Return the chicken to the pan and simmering a few minutes more, turning the chicken pieces to coat in the sauce.
• Transfer chicken pieces to a platter.
• Increase heat again and add heavy cream letting sauce simmer and thicken to a desired consistency.
• Adjust the seasoning to taste, adding more vinegar if you like it a bit more tart.
• Add remaining tarragon in the final stir.
• Spoon sauce over chicken and serve with mashed potatoes.

BAKED PINEAPPLE ORANGE CHICKEN

 

 

BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

• Preheat oven to 400°.
• Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
• Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
• Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
• Place chicken pieces on baking sheet.
• Bake 15-20 minutes or until cooked through.

• While chicken is baking, prepare sauce.
• In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
• In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
• Stir into sauce pan and simmer until thickened.
• Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
• Serve over rice and top with scallions.

updated CHICKEN CONTINENTAL

 

Chicken Continental as a recipe appears to be a collaboration from Campbell’s soup and Minute Rice during the 1960’s, an era of combining ‘prepared’ foods to form casseroles as your main meal.  Casseroles as a whole obviously go back MUCH further, but were usually made with scratch ingredients or bits of leftovers. I have found cookbooks on pinterest and google with the recipes, but I have grams old card with the Campbell’s label recipe on one side and a portion of a Minute Rice box cut out on the other.

Either way, I wanted to bring the recipe into the 21st century with using boneless, skinless chicken and FRESHer ingredients to spice it up a bit while maintaining the integrity of the original flavor base of the recipe.

updated CHICKEN CONTINENTAL
4 chicken breasts
1/4 cup WONDRA flour
2-3 bacon slices, cooked crisp, drippings reserved
8 ounces FRESH sliced mushrooms
2 tablespoons butter
1 tablespoon avocado oil
1 bunch green onions, sliced
1 stalk celery, strings removed, diced
2 tablespoons FRESH chopped thyme
2 tablespoons FRESH chopped Parsley
1 1/2 cups Minute Rice (uncooked)
1 can Campbell’s Tomato soup
1 cup chicken broth
FRESH ground sea salt and black pepper

• Preheat oven to 375°.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Dredge chicken breasts in flour and set aside.

• Add  1 tablespoon of butter and oil to the bacon drippings in a large skillet.
• Add celery and onions, sauteing lightly until softened.
• Add mushrooms, thyme and parsley, cooking a couple minutes more until mushrooms begin to caramelize.
• Add chicken broth and soup, blending together and bring to a boil.
• Pour all but 1/2 cup into a large mixing bowl and stir in rice. Cover with a plate and set aside.
• Return skillet to stove and add last tablespoon of butter to melt.
• Add chicken pieces and sear 2-3 minutes per side.
• Arrange rice mixture into the bottom of a prepared baking dish.
• Nestle chicken breasts into rice.
• Top with remaining sauce.
• Cover and bake 20 minutes until chicken is completely cooked through.

NOTE:  Hubby hates mushrooms, but I love them so I makes them “separately” and add them to just mine.

SPIKED LEMONADE CHICKEN

I adapted this recipe from a postcard I picked up at a farmer’s market. The original recipe called for their Jalapeno wine which is super expensive and only available by mail since I was traveling and a day and a half from home, hence the adaptation.

The recipe originally called for using the grill, but I also adapted it to the oven and we’re quite happy with it.

SPIKED LEMONADE CHICKEN
4 boneless, skinless chicken breasts, butterflied
12 ounce frozen lemonade concentrate, thawed
4 ounce can chopped green chilies, DRAINED juice reserved
12 ounces crisp white wine
8-10 strips bacon
1 1/2 cup shredded mozzarella cheese
FRESH ground sea salt and black pepper

• Combine the thawed lemonade concentrate, wine and juice from green chilies in a large ziploc bag.
• Add chicken pieces and turn to coat. Marinate 8 hours.

 

• Preheat oven to 375°.
• In a large skillet cook bacon 3-5 minutes to render off most of the fat, but so that bacon slices are still soft and pliable. Cool several minutes until cool to the touch.
• Line baking pan with silicone mat or foil sprayed with non-stick cooking spray.
• Drain off marinade.
• Lay chicken pieces out and generously season with FRESH ground sea salt and black pepper.
• Arrange shredded cheese and green chilies evenly on chicken breasts.
• Fold close and wrap each chicken breast tightly with 2 pieces of bacon and secure closed with toothpicks.
• Arrange chicken pieces on baking sheet.
• Bake 20 minutes until chicken is cooked through and bacon is crisp.
• Remove from oven and cover with foil to rest for 8-10 minutes.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE

Once upon a time this would have been called a DUMP cake, but when I saw a version of it on FaceBook from My Baking Addiction where they called it a Pumpkin Crunch Cake I knew I had to make my own version. This cake epitomizes fall flavors and is wonderful cold or even at room temperature! Don’t forget a dollop of whip cream and a sprinkle of cinnamon. I made some other modifications for taste and we now call it Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE.

Pumpkin Pineapple Crunch Cake aKa modified HARVEST DUMP CAKE Serves 12-18

Prep Time: 10 minutes Cook Time: 1 hour Chill Time: 3 hours Total Time: 4 hours 10 minutes

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 (8 ounce) can crushed pineapple (drained WELL)
4 LARGE eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons PURE vanilla extract
1 tablespoon pumpkin pie spice (apple pie spice works well too)
1 teaspoon salt
1/2 cup golden raisins or currants (currants are my favorite)
1 box yellow or white cake mix
1 cup chopped walnuts divided 3/4 cup + 1/4 cup
1 cup unsalted butter, melted
cinnamon sprinkle

• Preheat oven to 350°.
• Butter a 9x13 inch baking pan.
• In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
• Fold in crushed pineapple and raisins.
• Pour mixture into prepared pan and spread into an even layer.
• Sprinkle dry cake mix evenly over the pumpkin mixture, followed by the 3/4 cup of chopped walnuts and use you hands to gently press it into the pumpkin batter.
• Evenly drizzle the melted butter over the entire cake.
• Bake in preheated oven for 45 minutes. Check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining bake time. Continue baking an additional 15-20 minutes or until set.
• Remove pan to a wire rack to cool completely.
• Chill for a few hours before serving.
• If desired, top with whipped cream, remaining chopped walnuts and a sprinkle of cinnamon before serving.

NOTES:

• Even if serving at room temperature be sure to chill the cake first!
• If you don't have any evaporated milk you can substitute 3/4 cup whole milk and 1/4 cup heavy cream.

BALSAMIC HONEY GLAZED SALMON

 

BALSAMIC HONEY GLAZED SALMON
1/2 cup balsamic vinegar
2 tablespoons white wine
2 tablespoons chicken broth
1 tablespoon creamy horseradish
2 tablespoons QUALITY honey
5 cloves garlic, minced
1 tablespoon avocado oil
8 (6) ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced oregano
3 green onions, minced

• Preheat oven to 400°.
• Whisk together the vinegar, white wine, chicken broth, horseradish, honey, garlic and avocado oil in a sauce pan.
• Bring to a SLOW boil, cooking and stirring 5 minutes until thickened.
• Place salmon skin side down on a greased baking sheet.
• Season generously with FRESH ground pepper and salt, to taste.
• Spoon glaze over salmon fillets and top with oregano.
• Bake uncovered 12-15 minutes until salmon flakes easily with a fork.
• Garnish with minced green onions.

NOTE: A weeknight short cut is to use a bottle of Bertolli Balsamic glaze instead of the individual components.  Just heat it up and pour it over :D

PORK GREEN CHILI ala CROCK POT

 

PORK GREEN CHILI ala CROCK POT
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
2 pound pork loin, cut into large chunks
3-4 LARGE garlic cloves, minced
1 large yellow onion, diced
8 ounces taco sauce
8 ounce chopped green chilies
1 can ROTEL original fire roasted tomatoes with green chiles
2 teaspoons cumin
1 bunch green onions, chopped or sliced thin (reserve some for garnish)
1 can Bush's black beans, rinsed and drained
1 can S&W Cattle beans, rinsed and drained
1/2 cup FRESH chopped Cilantro + a few sprigs for garnish
sour cream, for garnish
shredded cheese, for garnish
GRANDMA Ware's skillet corn bread

• Heat oil in skillet.
• Generously season pork roast with FRESH ground sea salt and black pepper.
• Add pork pieces to skillet and sear on all sides.
• Transfer pork pieces to slow cooker.
• Add onions to skillet and saute' until softened.
• Add garlic, green chiles, taco sauce, cumin, 1/2 cup chopped cilantro, ROTEL tomatoes and most of the green onions to the skillet, blending well and cooking until fragrant. Add to slow cooker and stir well with pork pieces.
• Cook on HIGH 90 minutes.
• Lower to LOW and cook 6 hours more until pork is tender.
• Add beans and cook another 30 minutes.
  Serve with a dollop of sour cream, fresh chopped cilantro, chopped green onions and shredded cheese PLUS your favorite corn bread!

PARMESAN POTATO BAKE

 

PARMESAN POTATO BAKE
6 LARGE red potatoes
FRESH ground sea salt and black pepper, to taste
3 tablespoons grated Parmesan cheese
1 tablespoons FINELY minced Italian parsley
4 tablespoons butter, melted
1 tablespoons avocado oil
3/4 cup shredded Parmesan cheese

• Preheat oven to 450°.
• Slice potatoes with a mandolin on a medium thin blade.
• Toss potatoes with melted butter, grated Parmesan, parsley and FRESH ground sea salt and black pepper until well coated.
• In a 10 inch cast iron skillet heat avocado oil and make sure the entire skillet is coated with the oil.
• Layer potatoes and shredded Parmesan cheese 3 times.
• Transfer pan to oven for 30 minutes.
• Turn off oven and cover with foil, leaving pan in oven for another 30 minutes.
• When ready to serve, invert onto serving plate and cut into wedges.

BROWN GRAVY MEATBALLS

This recipe is great all by itself, but I like to make it along with the CHEESY CORN BREAD PUDDING for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY  the CORN BREAD PUDDING will post in a couple days.
BROWN GRAVY MEATBALLS makes 30 golf ball sized Meatballs and 3 cups of gravy
1 pound ground pork
1 pound ground beef
3/4 cup grated onion
1/4 cup half and half
2 tablespoons cornstarch
1 egg
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons butter
1 tablespoon avocado oil
4 cups beef broth
1 tablespoon Better than Bouillon beef base
3 tablespoons WONDRA
1 teaspoon Kitchen Bouquet (optional – mainly for color)

• Preheat oven to 400°.
• Spray baking dish with non-stick spray and set aside.
• Whisk together the onion, half and half, cornstarch, egg, salt, nutmeg, allspice and pepper.
• Add beef and pork, mixing to combine.
• Portion into 30 meatballs, roll and set aside.
• In a large skillet melt butter and avocado oil over medium high heat.
• Add meatballs and gently brown all over, but do NOT cook all the way through. Transfer meatballs to baking dish.
• Add 3 1/2 cups broth to pan and deglaze scraping up all the bits from the pan.
• Stir in beef base and bring to a simmer.
• Whisk together the WONDRA with remaining broth and kitchen bouquet if using. Add to gravy stirring constantly until thickened.
• Season to taste with FRESH ground salt and pepper.
• Pour gravy over meatballs, cover and transfer to oven for 35 minutes or until cooked through.