Catalina Chicken

Ingredients
  • 4-6 boneless chicken thighs OR 4 boneless skinless chicken breasts pounded to even thickness
  • 1 cup cherry tomatoes, halved
  • fresh thyme and cracked black pepper, for garnish (optional)
  • steamed white rice, for serving (optional)
sauce
  • 1⁄2 cup ketchup
  • 1⁄2 cup sugar
  • 1⁄2 cup red wine vinegar
  • 1⁄2 cup onion, diced
  • 3 tablespoons honey
  • 2 teaspoons paprika
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • 1 cup olive oil
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon pepper
Instructions
  1. Combine all sauce ingredients to a blender or food processor and blend until smooth. Taste, and add salt and pepper if needed. Transfer ½ of the sauce to a large ziplock bag along with the chicken, seal, and chill for 30 minutes to an hour. Cover remaining sauce and set aside while chicken marinates.
  2. Drizzle a large pan or skillet with a bit of oil. Use tongs to transfer chicken to pan (discard bag and marinade). Cook chicken for 5-7 minutes over medium heat until browned, then flip. Add tomatoes to pan and continue to cook until chicken is cooked through completely.
  3. Drizzle reserved sauce over chicken and tomatoes and cook 1-2 minutes longer until heated through. Garnish with black pepper and fresh thyme if desired and serve alone or over steamed white rice.
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Cajun Steak with Apricot Orange Glaze

  • 3-4 lbs. tri-tip roast(s) (also known as triangle steak or bottom sirloin cut)*
Marinade
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup Vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons orange juice
  • 2 tablespoons brown sugar
  • 2 tablespoons Cajun Spice Mix (in directions)
Cajun Spice Mix
  • 2 tablespoons garlic powder
  • 1 TBS EACH paprika, smoked paprika, brown sugar, onion pwdr, chili pwdr
  • 1 1/2 teaspoons dried oregano
  • 2 tsp EACH cayenne pepper, salt
  • 1 tsp EACH dried basil, dried thyme, pepper
Apricot Orange Glaze
  • 1/2 cup apricot preserves
  • 1/3 cup orange juice
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon brown sugar
  • 1 teaspoon reserved Cajun Spices (in directions)
INSTRUCTIONS
  1. Spice Rub/Marinade: In a medium bowl, whisk together the Cajun Spice Mix. Add 3 tablespoons to a freezer size plastic bag along with all of the Marinade ingredients. Whisk together. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Marinate 8-24 hours, turning bag occasionally. Store remaining Reserved Cajun Spice Rub in a sealed container/bag.
  2. When ready to grill, remove 1 teaspoon Reserved Cajun Spice Rub and add it to a small saucepan for your Apricot Orange Glaze. Whisk all remaining Cajun Spice Rub with 3 tablespoons olive oil and rub all over steak while it comes to room temperature – 30-60 minutes. (There will seem like a lot of rub which is a good thing)
  3. Grill: Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
  4. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
  5. Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Apricot Orange Glaze (recipe follows).
  6. Apricot Orange Glaze: While the steak is grilling, whisk together all of the Apricot Orange Glaze ingredients in small sauce pan with reserved 1 teaspoon Cajun Spice Mix. Bring to a boil then reduce to a simmer until reduced and thickened.
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Insanely Good Pasta Salad

Ingredients
  • 1 pound tricolor rotini pasta
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 pound genoa salami, diced
  • 1/4 pound pepperoni sausage, diced
  • 6 ounce can sliced black olives, drained
  • 1/2 pound asiago cheese, diced
For the dressing:
Optional, for serving:
  • 2 cups grape tomatoes, halved
Instructions
  1. Using a large pot of boiling water, cook the pasta according to package instructions. Drain the pasta in s colander and rinse with cold water.
  2. In a large mixing bowl, combine and mix all ingredients except for the dressing ingredients.
  3. Mix all of the dressing ingredients in a small bowl, and pour into the large mixing bowl with the pasta salad. Serve immediately or cover and refrigerate until ready to serve. Optional: add halved grape tomatoes just prior to serving
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Amish Country Casserole

INGREDIENTS:
1 Box Corkscrew pasta
1 TB Olive Oil
1 Large Onion, chopped
1 lb Lean Ground Beef
1 can Tomato Soup
1 can Mushroom Soup
1 cup Milk Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley

DIRECTIONS:
1.) Pre-heat the oven to (350 deg F) – spray a large oven dish with cooking spray.
2.) Cook the Pasta, in a large pot, according to package directions.
3.) Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
4.) As soon as the Pasta is done – drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt & Pepper.
6.) Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes. Serve with a salad or a side dish.
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Italian Red Wine Pulled Beef

Ingredients
1 1/2 pounds beef round roast
1 small onion, sliced thinly
1/2 cup water
1/2 cup red wine, I used a cabernet
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions
Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
CROCKPOT DIRECTIONS: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
OVEN DIRECTIONS: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
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Best Chicken Marinade

Ingredients
  • 1 and 1/2 pounds boneless skinless chicken breasts
Marinade
  • 3/4 cup vegetable oil
  • 1/4 cup + 2 tablespoons low sodium soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 2 large lemons separated, you’ll use zest and juice
  • 1/2 tablespoon black pepper
  • 2 teaspoons Italian flat leaf parsley chopped
  • 3 tablespoons prepared yellow mustard
  • 1-2 teaspoons minced garlic
  • 4 tablespoons honey separated
Optional honey lemon sauce
  • 3 tablespoons butter
  • 3 tablespoons olive oil
Instructions
  1. Combine the vegetable oil, soy sauce, Worcestershire sauce, red wine vinegar, about 3-4 tablespoons lemon juice, 1 teaspoon lemon zest, black pepper, chopped parsley, prepared yellow mustard, 1-2 teaspoons minced garlic (for a more intense flavor use 2), and 1 tablespoon honey in a large bowl.
  2. Set aside 1/3 cup of the marinade and reserve for later.
  3. Remove fat from the chicken and pound the chicken to an even width (about 1 inch wide everywhere.) This ensures even grilling.
  4. Place the chicken in the marinade and marinate for at least 30 minutes to 6 hours. The chicken is best at 5-6 hours. Too much longer and it tends to get salty/cooked by the vinegar.
  5. Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs rub it all over the grate.
  6. Preheat the grill to medium heat about 375-450 degrees F. Don’t go hotter than 450 to avoid drying out the chicken.
  7. Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill) Chicken should be at 165 degrees F at its thickest part.
  8. Generously brush chicken with the reserved marinade mix as it grills.
  9. OPTIONAL: For a quick lemon butter sauce to serve over the chicken, combine: 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.
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Rockin Fish Tacos

INGREDIENTS
2 packages cod fillets Pinch of salt and pepper ½ cup roughly chopped cilantro, divided plus 1 tablespoon minced Juice from 2 limes 2 cups shredded savoy, napa or green cabbage 3 green onions, chopped ½ red bell pepper, seeded and sliced thin 1 teaspoon apple cider vinegar 1 teaspoon sugar 2 avocados ¼ teaspoon garlic powder ½ teaspoon cumin powder 8 soft corn tortillas

INSTRUCTIONS
Preheat oven to 450 degrees. Line a baking sheet with a piece of parchment paper and place the cod fillets on top. Season with salt and pepper on both sides. Bake for 15 to 20 minutes or until the cod flakes easily with a fork. Remove from heat, sprinkle with ¼ cup of cilantro, and squeeze ½ of a lime over the top. Flake the fillets using a fork.
Meanwhile, mix together the cabbage, green onions, red bell peppers, ¼ cup of cilantro, pinch of salt, juice from 1 lime, apple cider vinegar, and sugar in a medium mixing bowl. Allow to marinate for at least 15 minutes.
In a small mixing bowl, add the avocado flesh and mash with a fork or potato masher until desired consistency. Stir in the garlic powder, cumin powder, pinch of salt, juice from ½ a lime, and 1 tablespoon minced cilantro.
To assemble tacos, place corn tortilla down on a plate, add the fish, the slaw, and then top with guacamole.
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Slow Cooker Stuffed Peppers

3 large bell peppers cut in half seeds removed
1 can of tomato sauce
1 pound of ground turkey
1 pound ground pork
1 egg
1 package of Green Giant Riced vegetables (Cauliflower , green onion, carrotts)
Worcestershire Sauce or Dales steak seasoning 2 TBS
1 tsp red pepper flakes
1 tsp rosemary
INSTRUCTIONS
put 1/2 can of tomato sauce in the crock pot on low. Place your pepper halves in the crock pot. Mix remaining ingredients and stuff, mounding generously. Place on top of the tomato sauce, salt and pepper and put the lid on. Allow to cook on low for 5-6 (do not peek)
I like to remove them to a platter and broil the tops, just before serving. I put a round of provolone on the top at the end. Low carb and lovin it!
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Chewy Flourless Fudgy Cookies

INGREDIENTS
  • 3 cups powdered sugar
  • ⅔ cup Dutch processed cocoa powder
  • ¼ tsp. salt
  • 3 large egg whites, room temperature
  • 1 tablespoon vanilla extract
  • 1½ cups semi-sweet chocolate chips
INSTRUCTIONS
  1. Line two baking sheets with parchment paper and spray with nonstick spray.
  2. In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick. Gently stir in the chocolate chips.
  3. Spoon the batter on the sprayed parchment lined sheets, 12 mounds per sheet. Preheat the oven to 350º. Let the cookie sheets rest for 30 minutes before baking. The cookies will almost develop a crust on them. Bake for 10-12 minutes until tops are glossy and lightly cracked.
  4. Let the cookies cool for a few minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.
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Ham and Vegetable Soup

INGREDIENTS

Ham Stock

  • 4 pounds meaty ham bone
  • 4 cups onion, large dice
  • 4 cups celery, large dice
  • 4 cups carrot, large dice
  • 4 sprigs fresh parsley with stems
  • 2 bay leaves
  • 2 ½ quarts water
  • 4 whole pepper corns

Soup

  • Ham stock from above, about 1½ – 2 quarts
  • 1 quart vegetable stock
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 ½ cups leeks, white only, cleaned of sand and diced
  • 1 cup celery, small dice, about two large stalks
  • 2½ cups carrots, one inch dice
  • 2 tablespoons fresh garlic, minced
  • 2 teaspoons dry thyme
  • 3 bay leaves
  • 1 Roma tomato, seeded and diced
  • 8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
  • 1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
  • 1 head Tuscan kale, cleaned from ribs and cut up
  • 2 cups frozen kernel corn
  • 1 15.5-ounce can small white beans, drained and rinsed
  • 1½ pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
  • 1 cup light cream

INSTRUCTIONS

  1. Start by making the stock. Add all stock ingredients to a pot and bring to a boil. Reduce to a simmer and cook uncovered for two hours. Strain stock and pick meat from bone. Discard the rest. This step can be done in advance and the stock frozen until needed. Cool and freeze in zip lock gallon bags.
  2. Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.
  3. In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.
  4. Add leeks, celery and carrots and cook for five minutes.
  5. Add garlic and cook one minute. Coupons
  6. Add stock, thyme, bay leaves, tomato and optional Parmesan rinds. Bring to a boil and reduce to a simmer.
  7. Simmer uncovered for about 15 minutes or until vegetables are just short of tender.
  8. Add potatoes and kale and bring back to a boil then simmer until tender, about five minutes.
  9. Add corn, beans and diced ham and simmer five minutes.
  10. Stir in cream and remove from heat.
  11. Pick out bay leaves and Parmesan rinds and discard. Serve immediately.
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