CHICKEN with TARRAGON THYME SAUCE

When I was searching my recipe file (a big old tote full of scraps) I found two other even older scraps of recipes (Chicken with Tarragon Sauce and Baked Tomatoes with Broccoli stuffing) that had been torn from old cook booklets, one was even handwritten it was so old. They also begged me to make them. I often substitute thyme or flat leaf parsley for the tarragon or mix and match them based on what I have on hand.

CHICKEN with TARRAGON THYME SAUCE 4 servings

This is comfort food at its finest – maybe serve it with homemade mashed potatoes and sautéed fresh green beans?

4 boneless skinless chicken breast halves (5-6 ounces each)
1/4 cup flour, for dredging
FRESH ground sea salt and black pepper
1 tablespoon butter
1 tablespoon avocado oil
1 shallot, chopped
3/4 cup heavy whipping cream
2 tablespoons minced FRESH tarragon
1 tablespoon sherry vinegar
2 teaspoons lemon juice

• Pound chicken breasts with a meat mallet to 1/2 inch thickness.
• Sprinkle chicken with 1/2 teaspoon salt and pepper.
• In a large skillet, heat butter and oil over medium heat.
• Add chicken, searing 3 to 4 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
• Add shallot to same pan, cooking and stirring over medium heat until tender.
• Add lemon juice and sherry vinegar.
• Add most of the tarragon.
• Add cream, stirring to loosen browned bits from pan. Increase heat to medium high, simmering until slightly thickened.
  
• Serve with chicken.
• Sprinkle with remaining tarragon as garnish.

CHOCOLATE CHIP COOKIES

These cookies are meant to be dense because they are served warm with ice cream or drizzled caramel. For best results do NOT just eat them directly from the jar. If you want to just eat the cookie only, for the best flavor and texture heat it in the microwave for 15 seconds first 😀

CHOCOLATE CHIP COOKIES ala MOLLY YEH

Level: Easy Total: 45 min Active: 25 min Yield: 12 servings

4 cups all-purpose flour
2 teaspoons kosher salt 
1 1/2 teaspoons baking powder 
1 cup unsalted butter, at room temperature 
2 cups light brown sugar 
2 LARGE eggs, at room temperature 
2 teaspoons PURE vanilla extract 
2 cups semisweet chocolate chips 
1 cup milk chocolate chips 
Flaky salt, for sprinkling 

• Place an oven rack in the middle position.
• Preheat the oven to 350°.
• Line two rimmed baking sheets with parchment paper an set aside.
• In a medium bowl, sift together the flour, salt and baking powder until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until JUST combined, scraping down the bottom and sides as needed.
• Add the eggs and vanilla extract and beat to incorporate.
• Add the flour mixture and mix slowly until JUST BARELY combined.
• Mix in the chocolate chips.
• Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet.
• Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart.
• Sprinkle the tops with flaky salt.
  Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes.

NOTES:

• The additional flour in this recipe makes for a more substantial cookie that stays firm. The recipe I’ve been using for decades uses 3 1/2 cups flour and only 1 teaspoon of salt.
  
• Molly’s recipe called for semi-sweet and dark chocolate chips. The flavor of chips is up to you and your flavor palette. I used semi-sweet mini chips and milk chocolate.
  
• After placing on baking sheet they can be frozen for use at a later date. If baking from frozen start checking the cookies for doneness at the 20 minute mark.

POPCORN RANCH BAKED CHICKEN

POPCORN RANCH BAKED CHICKEN
1 LARGE egg
1/4 cup milk
1/2 cup WONDRA flour
1/2 cup yellow
FRESH ground sea salt and black pepper
2 tablespoons Ranch Popcorn Seasoning (pampered chef)
1 teaspoon baking powder
4-8 chicken thighs

• Preheat oven to 425°.
• Spray sheet pan with non-stick cooking spray.
• Whisk milk and egg together.
• In another bowl sift together the flour, corn meal, ba
• Place on sheet pan.king powder, seasoning, salt and pepper.
• Wash and dry chicken pieces.
• Dredge chicken pieces in cornmeal mixture, shaking off excess.
• Dip chicken pieces into the egg mixture and then into corn meal mixture again and place on sheet pan skin side up.
• Spray tops lightly with non-stick cooking spray (this helps make the tops crispy)
• Bake 25-30 minutes until chicken is cooked through.

BRISKET BRAISED CHICKEN

Braising is a term from the French word braiser that is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot with a cooking liquid like wine, a broth, coconut milk or even beer.

The article said that she created the recipe for Hanukkah, the Jewish Festival of Lights as an option for eating less red meat and a dish that doesn't take all day to prepare, but still uses a traditional braising sauce.

The onions, shallots, red wine, honey and flavorful paprika come together to form a sweet and savory sauce that is perfect for the fall season.

BRISKET BRAISED CHICKEN adapted from Leah Koenig

2 tablespoons avocado oil, divided
2 tablespoons butter, divided
6 bone-in, skin-on chicken thighs, trimmed and patted dry
FRESH ground sea salt and black pepper, to taste
1 LARGE yellow onion, thinly sliced
1 LARGE shallot, thinly sliced
4-6 garlic cloves, minced
2 tablespoons QUALITY tomato paste
1 tablespoon QUALITY Hungarian sweet paprika
1 teaspoon onion powder
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
14 1/2-ounce can diced tomatoes
1 cup chicken broth (preferably homemade bone broth)
1/4 cup QUALITY honey
2 tablespoons chopped FRESH thyme leaves

• Heat 1 tablespoon of oil and 1 tablespoon butter in a large Dutch oven (preferably enameled cast iron) over medium until shimmering.
• Generously season chicken pieces with FRESH ground salt and pepper.
• Arrange chicken pieces, skin sides down, in Dutch oven cooking until browned on both sides, 4 minutes per side. Set aside.
• Add remaining oil and butter to pan.

• Add onions, shallot and garlic, cooking over medium, stirring occasionally, until lightly browned, about 8 minutes.
• Stir in tomato paste, paprika, and onion powder, cooking 30 seconds.
• Add wine and vinegar, cooking and stirring constantly for 1 —2 minutes and scraping up browned bits, until mixture thickens.

• Stir in tomatoes, broth, honey, thyme and additional seasoning to taste.
• Nestle chicken into mixture; bring to a boil over medium-high.
• Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.

• Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes.
• Transfer chicken to plate, add cooked pasta to sauce, turning to coat well.
• Add pasta to plates
• Spoon sauce over chicken and pasta.

NOTE: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

 

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

1+1 tablespoons avocado oil
4   bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 pound baby red potatoes
1 medium fennel bulb
1 tablespoon Herbs de Provence Seasoning Mix
1  navel orange
1 cup frozen peas

• Preheat the oven to 425°.
• Heat 1 tablespoon of the oil in an oven-safe, 12” skillet over medium-high heat for 3–4 minutes.
• Season the chicken with salt and pepper.
• Cook, skin-side down, until lightly browned, 4–6 minutes.
• Flip and cook an additional 2 minutes; set aside (the chicken may not be fully cooked).
• Cut the potatoes in half.
• Remove the top of the fennel, saving some of the fronds for serving, and cut into 1" wedges.
• Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl.
• Then, add the vegetables and cook for 5 minutes.
• Return the chicken to the pan and stir the vegetables.
• Bake 18-20 minutes until the chicken reaches 165° and the vegetables are tender.
• Meanwhile, zest the orange to measure ½ teaspoon and juice half of it.
• When the chicken is cooked, set it aside.
• Stir in the peas, zest, and juice.
• Simmer over high heat for 2–3 minutes.

HONEY & SEA SALT RANCH STEAKS and ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

• Preheat grill with 2 zones. One high heat and one low heat.
• Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
• Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

• Flip steaks over, grill for 2 more minutes on the hottest part.
• Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
• Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
• Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

• Preheat oven to 350°.
• Toss cut carrots with all ingredients in a mixing bowl.
• Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
• Discard thyme sprigs before serving.


SPINACH ARTICHOKE CHICKEN

 

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

• Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
• Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
• Cook until nicely browned and cooked through, about 3 minutes per side.
• Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
• Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
• Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
• Nestle the chicken back into the skillet, spooning a little sauce over the top.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron.  I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed.  I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

• Slice the peppers into small rings – discard seeds.
• Slice the shallot into thin rings.
• Slice the cheese into thin slices.
• Dry the pork chops.
• Butterfly the pork chops ALMOST all the way through.
• Sprinkle fresh ground pepper inside pork chops.
• Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
• Season both sides with salt and pepper to taste.
• Coat pork chops with Wondra, shaking off excess flour.
• Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
• Add 1 tablespoon avocado oil to skillet over medium high heat.
• Add pepper rings stirring until peppers are slightly softened.
• Season with salt and pepper to taste.
• Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
• Add the vinegar and chicken broth, cooking until thick and saucy.
• Break apart the shallot slices into rings.
• Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
• Heat remaining oil over medium high heat until sizzling.
• Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
• Plate pork chops and top with sauce and shallot rings.
• Enjoy!

CHICKEN IN LEMON WINE SAUCE

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.

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

 

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices  OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar 
1/2 cup WHOLE buttermilk  (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten 
1 cup all-purpose flour 
3/4 cup granulated sugar 
1 teaspoon kosher salt 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda
Maraschino cherries 

• Preheat the oven to 350°.
• Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
• Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
• Add a maraschino cherry in the center of each pineapple ring.
• Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
• Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
• Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
• Pour the batter over the pineapple.
• Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
• Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup 
Juice from 1 LARGE lime 
1/4 cup COLD water
2 teaspoons (pink) peppercorns 

• Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
• Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
• Pour through sieve to remove large pepper pieces.
• Set aside to cool slightly.
• After cake is inverted pour the caramel over the cake.

PEA & BACON SALAD with FRENCH DRESSING

 

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard  (optional)
1 tablespoon sugar 
1 teaspoon paprika 
1/2 small onion, coarsely chopped 
FRESH gound sea salt

• Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
• Puree until smooth.
• Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups) 
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating 

• Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
• Drain on a paper towel-lined plate, and set aside.
• Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
• Remove from the heat and set aside.

ASSEMBLY

• Scatter the peas and herbs onto a bed of butter lettuce leaves.
• Crumble the bacon and scatter over the pea layer.
• Finish with a grating of Parmesan and a drizzle of dressing.
• Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

CHICKEN FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe.  My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

• Heat the avocado oil and butter in a large Dutch oven over high heat.
• Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
• Add the onions to the pot and cook over medium heat to soften.
• Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
• Add the tomatoes and cook, stirring, for 3 more minutes.
• Deglaze with dry sherry, then add the chicken broth and thyme.
• Return the chicken to the pot and bring to a simmer.
• Lower the heat, cover and simmer for 45 minutes.
• Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

JET TILA inspired Fried Rice

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: Lord make us truly thankful for these and all other blessings. I ask this in Jesus Christ’s name. Amen.

JET TILA inspired Fried Rice
3 tablespoons avocado oil
1 tablespoon butter
1/2 cup chopped carrots
1/2 cup small radish matchsticks
1 cup frozen peas, thawed
3 LARGE eggs, lightly beaten 
4 cups day-old long-grain or jasmine rice 
1 tablespoon Bragg’s liquid aminos
1 1/2 teaspoons sugar 
1/2 teaspoon powdered chicken bouillon  
3 LARGE green onions, FINELY chopped  
1/2 teaspoons white pepper, optional 

• In a large skillet, heat the oil until a wisp of white smoke appears.
• Add carrots, radishes and green onions. Saute 2-3 minutes. Using a slotted spoon remove veggies from pan and drain on paper toweling.
• Add and melt 1 tablespoon of butter to pan until a wisp of white smoke appears.
• Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
• Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is STILL fluffy.
• Fold in the carrots, radishes, peas and green onions.
  
• Season to taste with white pepper and cook for an additional minute.
• Serve immediately.

NOTE: Make this pork or chicken by adding your favorite pieces

BETTY WHITE’S CHICKEN WINGS

I ran across an article about celebrity recipes and the one that stuck out to me was BETTY WHITE’S CHICKEN WINGS. They claim this recipe went viral before viral was a “thing”. Well, I LOVE Betty White, so I had to try them. 😀 I altered them very little. The biggest alteration was eliminating the “death to me” allergy ingredient of dry mustard. Hubby said in his opinion, it wasn’t even necessary. The other alterations I made were substituting Bragg’s liquid aminos for the soy sauce because it reduces the sodium A LOT and decreasing the water which made them stickier and in my opinion tastier! Anytime I make wings I start them in a buttermilk soak to plump them also. That said, these wings were AMAZING!

BETTY WHITE’S CHICKEN WINGS
3 pounds plump chicken wings
1/2 cup butter
1 quart buttermilk
1 cup Bragg’s Liquid Aminos
1 cup brown sugar
1/3 cup water
3/4 teaspoon garlic powder

• Arrange wings in shallow baking pan or 2 as necessary for a single layer.
• Pour buttermilk over top and refrigerate 2 hours.
• Drain off buttermilk and rinse wings. Let them drain while you prepare the marinade.
• Return wings to baking dish(es) in a single layer.
• In a large sauce pan combine the butter, liquid aminos, water, garlic powder and brown sugar whisking to combine until butter melts and sugar dissolves.
• Bring to a SLOW boil.
• Turn off heat and cool 15 minutes.
• Pour marinade over wings and refrigerate 2 hours.
• Remove pan from refrigerator and bring to room temperature.
• Preheat oven to 375.
• Bake 75-90 minutes depending on plumpness.

ROMAN CHICKEN

 

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

• Generously season the chicken with FRESH ground sea salt and black pepper.
• In a heavy, large skillet, heat oil and butter over medium heat.
• When hot, add chicken breast JUST until browned on both sides.
• Remove chicken from the pan and set aside.
• Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
• Add chicken stock, and bring the mixture to a boil.
• Reduce the heat and simmer, covered, about 10 minutes.
• Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
• Add the capers (if using) and the parsley, stirring to combine.
• Serve with buttered fettuccine immediately.

FRENCH ONION CHICKEN

 

FRENCH ONION CHICKEN

Adapted from Eliza Winograd at Marley Spoon

1/2 cup chicken stock
1 tablespoon cream sherry
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH chopped thyme
1/2 cup shredded Fontina cheese
2-3 cloves garlic, minced
1 medium yellow onion, chopped small or sliced thin
1 + 1 + 1 tablespoon butter
1 tablespoon avocado oil
1 teaspoon sugar
FRESH ground sea salt & black pepper
apple cider vinegar

• Heat 1 tablespoon each of butter and oil in a medium ovenproof skillet over medium-high.
• Add onions and sprinkle with sugar, and a pinch each of salt and pepper.
• Add garlic after 10 minutes.
• Cook, stirring, until well browned, scraping up any browned bits for 12–15 minutes.
• Transfer onions to a bowl. Wipe out skillet.
• Preheat broiler with top rack 6 inches from heat source.
Add 1 tablespoon of butter to skillet.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Add to sizzling skillet and sear 2-3 minutes on both sides.
Transfer chicken to broiler proof skillet.
• Return onions to the skillet you just cooked the chicken in.
Add remaining 1 tablespoon of butter to skillet.
• Add chicken stock, cream sherry and chopped thyme and bring to a simmer.
• Add onions and garlic back into sauce while simmering to desired thickness.
• Pour sauce over chicken.
• Top with onion mixture and cheese.
• Transfer skillet to top oven rack and broil until cheese is melted and golden brown, 2–4 minutes.

CHILI PORK STEAKS with CHEDDAR GRITS & GREEN BEANS

In just a few simple steps you can give your family a warm and satisfying food hug with these pork steaks coated in a warm spice rub that is seared until crusty and smothered in a rich onion gravy that tops the flavorful and cheesy grits.

CHILI PORK CHOPS with CHEDDAR GRITS & GREEN BEANS

Adapted from Marley Spoon and Theodora Kaloudis

1 tablespoon BETTER THAN BULLION concentrate
1/4 cup water
1 cup chicken broth
3 ounces grits
1/2+ cup grated cheddar
4 thin pork steaks
1 1/2 teaspoons chili powder
1 medium red onion, halved and thin sliced
2-3 cloves garlic, FINELY minced
½ pound green beans, trimmed and halved
FRESH ground sea salt & ground pepper
1 + 1 tablespoon butter
1 tablespoon avocado oil
1 tablespoon WONDRA flour

• In a small bowl, combine the chili powder, FRESH ground sea salt and a few grinds of pepper.
• Pat pork cutlets dry, then season all over with spice rub.
• Fill a medium skillet with ½ inch water and bring to a boil.
• Add green beans, half the minced garlic, and 1 teaspoon salt to skillet.
• Reduce heat to medium, cover, and cook until green beans are just tender, 2–3 minutes.
• Drain, transfer to a bowl, and cover to keep warm.
• In a small saucepan, bring 2 cups water and a pinch of salt to a boil.
• Stir in grits.
• Reduce heat to low and cook, stirring occasionally to prevent sticking, until grits are tender, about 7 minutes.
• Stir in cheese and butter until melted; season to taste with salt and pepper.
• Cover to keep warm. 

• Heat oil and 1 tablespoon butter in skillet over medium-high heat.
• Add pork cutlets and seat until browned, about 2 minutes per side.
• Transfer to a plate and cover to keep warm.
• Add onions to skillet. Cover and cook over medium-high heat, stirring occasionally, until softened, about 3 minutes.

• Uncover skillet; season onions with a pinch of salt, and cook, stirring, until golden brown, 3–5 minutes (reduce heat if browning too quickly).
• Sprinkle with flour and cook, stirring, until toasted, about 1 minute.
• Stir in broth concentrate, water and broth, bringing to a SLOW boil.

• Add pork and any resting juices to skillet and spoon gravy over each piece.
• Reduce heat to medium and simmer, covered, until sauce is slightly thickened, about 5 minutes.
• Remove from heat, and stir in 1 tablespoon butter; season to taste with salt and pepper.
• Serve grits topped with pork cutlet and green beans, all smothered in gravy.

BEEFY RICOTTA MEATBALLS with PENNE PASTA, TOMATO PESTO & GREEN BEANS

The meatball mixture can be made ahead of time you can even shape them like I did into squares using my Joie silicone ice cube tray and then store them in an airtight container in the refrigerator until you're to ready to use them.

Adapted from Marley Spoon’s Anna Painter

 BEEFY RICOTTA MEATBALLS with PENNE PASTA, TOMATO PESTO & GREEN BEANS

4 ounces sun dried tomato pesto
2 ounces (regular) pesto
2 ounces cream cheese
2 cups (dry) penne pasta
1/4 cup panko crumbs
4 ounces ricotta
scant 3/4 pound ground beef
2 tablespoons FRESH chopped parsley
½ pound green beans
1 small shallot, FINELY chopped
FRESH ground sea salt & ground pepper
avocado oil
1 tablespoon butter

• Preheat oven to 450° and arrange rack into the center position.
• Bring a medium pot of salted water to a boil.
• Trim green beans, then cut or snap in half.
• Finely chop parsley leaves and stems.
• In a medium bowl, combine ground beef, ricotta, panko crumbs, 1 tablespoon of the chopped parsley, FRESH ground sea salt and pepper to taste. Gentle knead to blend.
• 
Shape beef into 6-8 meatballs of about 2 tablespoons each. Choose your shape round or square - I use square if I’m making them in advance because I use silicone molds to freeze them in.
• Transfer to a rimmed baking sheet and drizzle with oil.
• Bake on center oven rack until browned on the bottom and cooked through, 10–12 minutes.
• While meatballs bake, add pasta to boiling water and cook, stirring occasionally, until almost al dente, about 8 minutes.
• Add green beans to the pot with the pasta, and continue cooking another 4 minutes until pasta is al dente' and green beans are tender. Reserve 1 cup cooking water, then drain pasta and green beans.
• Place drained pasta and beans over the butter in a bowl. Toss to coat.
• Return the pot to the burner and add oil in same pot over medium-high.
• Add shallots and a pinch each of salt and pepper; cook 2 minutes, stirring, until softened.
• Add cream cheese, pesto, sun dried tomato pesto, and reserved cooking water.
• Cook, whisking, until cream cheese is incorporated and sauce is smooth, about 1 minute.
• 

Add pasta, green beans, and half of the parsley to pot with sauce.
• Cook, stirring, until pasta and green beans are coated well.
• Add meatballs to pot and gently stir to combine.
• Garnish with remaining parsley.

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN

I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close!  Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!

PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4

1 teaspoon ground cumin
1 teaspoon garlic salt 
1 teaspoon dried oregano 
8 thin bone-in pork chops 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oil 
3 green onions, minced 
2 cloves garlic, minced 
1 cup turnip dice (1/4-inch), tops reserved (see note)
1/2 cup white wine 
1 cup chicken stock 
2 tablespoons unsalted butter 
1/2 teaspoon fresh tarragon or rosemary, minced 
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish 

• Combine the cumin, garlic salt, and oregano in a small bowl.
• Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
• In a large saute pan, heat the oil over high heat, then turn down to medium.
• Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150°, 2-3 more minutes.
• Remove the pork and set aside covered with foil to rest.
• Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
• Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
• Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
• Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
• Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
• Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
• Remove from the heat and top with the Parmesan cheese.
• Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.

BRUSSELS SPROUTS CASSEROLE

 

Fortunately, I was watching a Molly Yeh episode of Girl Meets Farm recently and it just happened to be on sides for Thanksgiving. She made the most amazing Brussels Sprouts Casserole, an absolutely wonderful alternative to the tired old Green Bean Casserole and better yet it is ALL from scratch, well except the French’s Crispy Fried Onions  – no canned goods involved!

I only made a couple changes – like trading shallots for the leeks and adding in some crunchy bacon, but nothing that really affected the outcome. I altered her directions to my liking also.

BRUSSELS SPROUT CASSEROLE
2 teaspoons avocado oil
1/2 pound bacon, diced
2 shallots, sliced thin
FRESH ground sea salt and black pepper
2 pounds Brussels Sprouts, trimmed, halved or quartered as necessary
4 tablespoons butter
1 tablespoons FRESH thyme leaves, chopped
3 cloves garlic, FINELY minced
3 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup heavy cream
1/4 cup QUALITY Parmesan cheese
ZEST from 1 Meyer lemon
2 cups crispy onions

• Preheat oven to 400°.
• Cook bacon pieces crisp in large saute pan.
• Remove bacon to drain on paper toweling with a slotted spoon.
• Add avocado oil to saute pan.
• Add shallots, sauteing 2-3 minutes until beginning to caramelize.
• Add garlic and Brussels sprouts, sauteing 6-7 minutes until edges of Brussels sprouts are brown.
• Season generously with FRESH ground sea salt and black pepper.
• Add thyme, and saute a bit longer until fragrant.
• In a separate sauce pan melt butter.
• Whisk in flour, cooking until golden.
• Alternately add chicken broth and cream, stirring constantly until begins to thicken.
• Add cheese and lemon zest.
• Adjust seasoning.
• Fold together the sauce and Brussels sprouts.
• Top with crispy onions.
• Bake 20-25 minutes until bubbly.