Athaclena's Recipes

[Athaclena]

I've seen a few others do this - so I thought as I go on the Low Carb journey I'd post my recipes here so others can get ideas. I love to cook - and cook a LOT (in spite of a really heavy travel schedule).  Some recipes will be super simple, some may be more involved. I know there are TONS of sites out there with recipes - what I'll do here is post recipes that I've tested and found tasty.  I'll link and attribute where I got a recipe (or if I was inspired).  I'll also post recipes if it's a drastic change to an inspiration OR it's one of my own creations.

 

First up, Creamy Chicken Surprise!  This is a recipe I recall growing up - well a variation on it.  It is SUPER SUPER easy - anyone can do it! If I recall, this recipe actually came from my sister in law's family..

 

Creamy Chicken Surprise

Ingredients:

• Chicken pieces - Could be breasts, whole cut up, chicken thighs, chicken legs.  The last time I did this I used a bag of flash frozen breasts.
• Cheese - The original recipe called for sliced swiss, but I had a bag of shredded mozzarella lying around - so I used that - can skip or use veggie cheese if you're skipping dairy
• 1 can Cream of X soup - I used cream of chicken as hubby is allergic to mushrooms - but you could use cream of broccoli, mushroom, etc.  Need to skip the dairy? Use a can of coconut cream and skip the milk below. - also if you do a HUGE batch you may need to double this
• 1/2 can of milk - I used unsweetened, unflavored almond milk - whatever you have on hand
• ** note, original recipe called for an envelope of Lipton Onion soup - but I don't keep that on hand - and I like to limit processed food anyway - so I used the following
• 1 tsp Garlic Powder - or mince a couple of cloves of garlic
• 1 tsp Onion Powder - or chop up an onion
• IF you didn't use canned cream soup or a soup envelope, you may need to add a tsp of salt.  If you used the canned or added an envelope of soup you do not need to add any salt - there's plenty in the soup(s) already.
• Optional - any other herb you like with chicken - some oregano, tarragon, etc.

 

Method:

Dump the chicken in a single layer in a pan. Top with a layer of cheese. Mix the rest of the ingredients in a bowl (if using fresh onions\garlic, add them on the chicken and under the cheese) and pour over the chicken.  Cover tightly with foil and pop in a 350 oven for 60 minutes.  It is nearly impossible to overcook and when I use the flash frozen I want to make sure it's all cooked through. You can also do this in a slow cooker - 3 hours on high or 6 on low.

 

Variations:

You can TOTALLY add some veggies to this - just pop them on the chicken under the cheese (broccoli, carrots, mushrooms, etc).  The cheese and soup makes a MOST excellent sauce.  I spooned everything over riced cauliflower and it was DE-LISH!  Of you're not low-carbing, growing up we always had this with rice or mashed potatoes.

 

I did NOT take a picture before we dug in - but the next time I do this I totally will and update this post\thread.

[Athaclena]

Sorry - no picture again - too much steam and didn't take a picture of my plate - DANG IT!  Super Target had a big thing of 12 loin pork chops for $10 (not particularly THICK ones) so I picked it up and figured I'd slow cook them.  I was inspired by the recipe here: http://allrecipes.com/recipe/87805/slow-cooker-pork-chops-ii/.  I made a couple of changes (amount of garlic, added ACV and Worcestershire cause).  You could use this as a marinade for chops, chicken or a pork roast - or swap chicken broth for beef for a beef roast.

 

Slow Cooker Pork Chops

Ingredients:

Pork chops (doesn't REALLY matter if they're center cut or not)

3-5 cloves garlic, minced (or sub 1 tsp of garlic powder)

1/4 c. Olive Oil

1/4 c. ACV (Apple Cider Vinegar)

1 c. Chicken Broth\Stock

1 tsp. Worcestershire Sauce

1 tsp. Oregano

1 tsp. Basil

1 tsp. Onion Powder (or chop\slice a fresh onion - hubby hates the texture so I use powder)

1/2 tsp salt

1/2 tsp pepper

 

Method:

Mix all of the ingredients AFTER the pork chops in a large measuring glass (so it's easy to pour).  Pour a little bit in the bottom of your slow cooker and smear it around.  Add layer of pork chops.  Layer the liquid\chops until it's all in there.  Cover and cook on high 3-4 hours or low 6-8 hours.

 

If using as a marinade, just dump the liquid & spices in a ziplock, mush around, add meat, mush around and pop in the fridge the night before.  Pour it all into the slow cooker the next day.

 

[Athaclena]

Was going through my recipes (specifically looking for my Low Carb Cheesecake - which I'll ALSO Post) - but ran across my old "Irish" Stew recipe which I may pick up the ingredients for tomorrow while I'm out for MY lunches this coming week

 

“Irish” Stew
Why the quotes?  No potatoes!  You can do this with lamb or beef.  I use 1 package of Trader Joe’s Tri-Tip steaks.  I also use a package of frozen leeks – much easier than cleaning them!  This is a very low calorie, filling stew.  You get about 5 – 2 cup servings.  Great for a week of lunches!  You will never believe it is only seasoned with salt, pepper & rosemary.  You MUST use fresh rosemary – it will make ALL the difference!

 

Ingredients:
2 tsp oil (I use grapeseed – you want something that doesn’t impart flavor)
1 lb boneless beef, cut into 1.5" pieces*
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 large or 2 small parsnips, cut into chunks
4 cups low sodium beef broth
2 large leeks, coarsely chopped
2 medium (about 1.3 lbs) celery roots , cubed
1 tsp fresh rosemary, chopped fine - or just drop in a sprig and fish it out before serving
salt and pepper to taste

 

Preparation:

Heat a large stockpot or Dutch oven over medium high heat. Add the oil. Then sear the Beef pieces, stirring frequently until they have a nice brown crust.

 

Reduce heat to medium high. Season with salt and pepper. Add the onion, carrot and parsnips and cook them with the meat for about 3 minutes.

Add the beef broth. Cover and bring to a boil. Then reduce heat to a simmer. Simmer for 30 minutes.

 

Add the rosemary, celery root and leeks. Bring to a boil again, then reduce heat to a simmer. Simmer uncovered for an additional 30 minutes.

Of course, after you browned the meat, you could just add everything to a slow cooker and cook low 6-8 hours or high 3-4 hours.

[Athaclena]

And, since I just said I would - my Low Carb cheesecake.  This DOES use "sugar substitute" - I have always used the Splenda, but will try out my next batch with the Stevia version and will report back.  I also plan to do them as cupcakes to make serving easier.  I'm doing this SPECIFICALLY because hubby has a big sweet tooth and this will help him stay on his ultra low carb eating plan. I'll post back the approx minutes for doing smaller cakes, but I suspect it'll be 30-35 minutes....

 

LowCarb Cheesecake

Ingredients
5 packages (8 oz ) cream cheese (I've used UP TO 3 of these as low fat if you want to cut the calories a bit more w\o sacrificing flavor)
5 large eggs
3/4 cup Splenda for Baking (not the one with sugar) - or whatever equiv you'd like
1 1/2 tsp. vanilla extract
1/2 cup heavy cream

 

Method
If you're using a hand mixer, bring the cream cheese and eggs to room temperature first. I HIGHLY recommend using a stand mixer.

 

Preheat oven to 350. Spray a spring-form pan with a non-stick spray. In a large bowl mix eggs, cream, sweetener, and extract. Add cream cheese in 2-oz chunks for easier beating. After all the lumps are gone pour into the pan and bake for 50 to 55 minutes. (mine took 60). Cool all the way, cover and refrigerate overnight.

 

EDIT TO ADD:

Tonight I did them as muffins - made 24 - baked 25 minutes.  This is after they cooled a bit (they puff up then collapse when they cool).  And they're DELISH  Also, I made these with a Stevia Sugar Baking replacement (that measures cup for cup) and they turned out just like I remember when I did these with sucralose.

 

 

 

[alannamoonlight]

On 10/9/2017 at 8:53 AM, Athaclena said:

Slow Cooker Pork Chops

 

This looks amazing! I was just looking for a good pork chops recipe to try this week. Thank you Athaclena!

[Athaclena]

Hubby loves Pumpkin (I hate it LOL).  But I still make pumpkin recipes for him.  Since he thoroughly enjoyed the Cheesecake "cupcakes" - I made a pumpkin version - which were a real hit.  I was inspired by this Kraft recipe, but made some changes.

 

Sugar Free Pumpkin Cheesecake Muffins

Ingredients

2 pkg. (8 oz. each)  Cream Cheese, softened
1/2 cup Baking Stevia (or sugar alternative of your choice)
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
2 eggs

1/4 c. Heavy Whipping Cream

 

Method

Mix everything together except the cream cheese until combined (I used my Ninja food processor with the dough blade - you can use a stand mixer with cookie paddles or a hand mixer).  Add the cream cheese 2 oz. at a time and blend until smooth.  Pop some parchment muffin cups into muffin tins (parchment is more non-stick - I use these) and spoon in.  This was perfect for 12 muffins.  Hubby loved them!

[Athaclena]

Last night I made an oldie but goodie.  And it's something kid's will love - Baked Chicken Drumsticks! And you really can't get any easier!

 

Baked Chicken Drumsticks

1 large package of Drumsticks (the pack I cooked last night had 13 - just don't overload your pan)

Salt & Pepper to taste

Garlic Powder to taste

Herb(s) of your choice to taste - I used Thyme - but this is also great with Oregano or Tarragon - just go REALLY light on Tarragon or Basil as they're strong - with kids I'd stick with Thyme or Oregano

 

Method

Preheat oven to 350F/175C. Put drumsticks in a single layer in a pan. Sprinkle with salt, pepper, garlic powder & herbs.  Turn over and repeat.  Pop in the oven uncovered and cook for 1 hour. If you have an instant read thermometer, check to the largest thigh to make sure it gets to at least 165F/74C.

[Athaclena]

This weekend, Aldi's was having a sale on Boneless Pork Shoulder - $1.49/lb - so I picked up a 10 lb hunk 'o meat!  I don't have a smoker - but no problem - I have a slow cooker and it's almost as good (and less work).

 

Ingredients

Boneless Pork Shoulder

BBQ Sauce of your choice - I happened to have Sweet Baby Ray's Hickory & Brown Sugar - but also love the Jack Daniel's BBQ Sauce as well

Liquid Smoke of your choice - optional - but really makes a HUGE difference - I almost always use Hickory but occasionally change it up with Mesquite

 

Method

Drop the shoulder in your slow cooker - fat side down.  Add a couple of tablespoons of BBQ sauce on top & a couple of shakes of liquid smoke. Rub it in.  Turn it over & repeat.  You want the fat side up to "baste" the pork.  Since I'm so concerned about getting to temp, if the shoulder is over 5lb (and today it's a 10lb shoulder), I cook on high a couple of hours THEN drop it to low.  If you get up early enough - low for 12 hours is best.  I cook until the temp says it's 160 - then let it go for another couple of hours to make sure all of the connective tissue really breaks down.  This will COMPLETELY fall apart and is great just as it is, or add a touch more BBQ sauce.  

 

Great on it's own, in sandwiches, on pasta (think "ragu"), on rice, etc.  I had this with a side of Brussel Sprouts.

[Brethren]

Keep the recipes coming! Loving the slow cooker ones.

[Athaclena]

So - been shopping spots without Rotisserie Chickens.  I've been experimenting.  I have roasted whole chickens but they're always "too moist" for hubby's liking. So - tonight I'm trying something a TAD different.

 

I got 4 GARGANTUAN bone-in, skin-on Chicken breasts from Aldi's this weekend.  It was $10 for the pack and I'm quite positive there was at least the equivalent of 2 standard roasted chickens in there.  These looked almost like Turkey breasts (and you could ABSOLUTELY do that here as well). I HIGHLY recommend a remote thermometer for this to check doneness - similar to this one (not an affiliate link - but maybe some day :)) 

Herb Roasted Chicken Breasts

 

Ingredients

Bone-In\Skin-On Chicken Breasts - at least 2, but as many as you can fit in your pan, without crowding

Olive Oil

Salt & Pepper

Garlic Powder

Thyme

 

Method

Pre heat your oven to 425F/220C - make sure it REACHES this temp before popping in your food - it's important to have it at this temp to really crisp the skin.

 

On each side of the breast (careful on the rib side) drizzle a little olive oil and rub in to distribute. Sprinkle on Salt, Pepper, Garlic Powder & Thyme to taste (be liberal with the garlic powder, you probably need more salt than you think and be light with the Thyme).  Insert your thermometer. into the thickest part of the biggest breast.  These should be placed on a rack in a roasting pan (or use a broiling pan which I've done) skin side up.  You don't want the breasts to baste, you want them to roast and the drippings to be AWAY from the breast.  The olive oil will help seal in most of the moisture.

Put the pan on a rack in the oven in the center of the oven. Reduce the temp to 350F/175C and cook until the thermometer reads 165F/75C. Remove from oven and let sit for 10-15 minutes before devouring (or shredding for other recipes).

 

Here's the chicken prepped for the oven.  I'll post a pic later once it's all cooked!

 

Aaaaand cooked! Took just over an hour for these

 

[Athaclena]

I'm reviving this thread - BUT - renaming to just "my recipes". I've spent the last few years using Meal Kits plus my own recipes - but I'm trying to go back to JUST doing my own "thing". I'm not following any particular plan but I'm trying to incorporate more veggies.  A few things to note as you "keep up" with what I'll be posting here to gauge your interest.

1) I live in a house with 5 adults - one of whom (my hubby) is a picky, picky eater - so these recipes will likely be modified so he'll eat them. I'll tell you if I did and give the recipe cooked PLUS how I'd change it if he wasn't eating it

2) At the moment, you'll see very little if any beef - because I have a cat that has seizures if we bring it in the house (he still has seizures, but it's like once per quarter rather than multiple times per week)

3) 3 of the 5 are big eaters - I'm essentially cooking for 8 and still don't always have leftovers - so be warned LOL

4) My mom lives with me and helps with the cooking - having help with meal prep helps a TON. If you can afford pre-cut veggies, that will help but we buy as much local farm produce as we can - both to support local and because it's better for you

5) I'll post full recipes as much as I can. If it's from a book, I'll link it and give the page\recipe\changes, if it's from an online source I will absolutely link it, and yes I have quite a few I've developed myself

 

With that - below is the "rotation" we're going to start with for themes along with some sample recipe ideas. Some of these are things I've found from the meal kits I've used. I'll try to post at least a couple of times per week.

 

Monday – Meatball Monday
•    Spicy Ponzu Meatballs – garlic meatballs, ponzu sauce
•    Gravy Lover Meatballs (Garlic Meatballs with gravy over rice)
•    Greek Meatballs (Garlic & Oregano – cucumber & tomato salad)
•    Balsamic Glazed Meatballs (Garlic, Oregano & basil, chicken stock & balsamic glaze)
•    Cherry Glazed Meatballs (garlic meatballs – glaze is soy sauce, chicken stock & cherry jam)
•    Smokey Paprika Meatballs
 

Tuesday – Taco Tuesday - Mexican\Tex Mex (not ALWAYS tacos)
•    Barbacoa Burritos
•    Chicken Tacos
•    Ground Turkey Tacos
 

Wednesday - Asian - Chinese\Japanese\Indian
•    Pork Stir fry
•    Chicken Stir Fry
•    Asian Turkey Bowl (Sweet Thai Chili, Soy Sauce, Lime\lemon)
•    Butter Chicken
 

Thursday – Pork Chops\Burgers\American
•    Garlic Rosemary Chicken
•    Pork Chops & Gravy
•    Honey Ginger Pork Chops (Honey Ginger Sauce)
•    BBQ Burgers
•    Jammin’ Fig Pork Chops (Chicken stock and fig jam pan sauce)
•    Apricot Pork Chops (Chicken stock & Apricot Jam pan sauce)
•    Smokey Paprika Pork Chops
•    Lemon Pepper Chicken legs\wings
 

Friday – Pizza\Pasta Friday
•    Chicken Alfredo
•    Spaghetti Bolognese
•    Shrimp in Mustard Sauce
•    Tuscan Herb Chicken and Pasta (Spicy Tuscan Herb, make sauce with a little parm, cream cheese, chopped Roma)
•    Chicken Paprikash
 

Saturday/Sunday – Crockpot meals
•    Chicken Marbella
•    Chili
•    White Chicken Chili
•    Tuscan chicken stew (chicken, carrots, red potatoes, garlic, onion, Italian seasonings, 32 oz chicken stock)
•    Pulled Pork
•    Lemon herb chicken (chicken, lemon, garlic, Dijon mustard, Italian seasoning)

 

 

 

[Athaclena]

Sriracha Apricot Pork Chops

 

We're finishing up what may be our last Every Plate order. I'd started to use Meal Kits to help shortcut my Meal Planning paralization. I tried several and Every Plate hit the - has meals I can use with few modifications that hubby will eat and isn't frightfully expensive. We definitely have some favorites and I've saved the recipe cards.

Last night was one of our favorites.

 

Unfortunately I can't link the recipe (you'd have to login) - but I also don't always use the methods they do AND changed up some things so I'll post my recipe below along with links (non-affiliate) to some of the specific kitchen items I use if you need suggestions for something for your kitchen setup.

Pork Chops + Pan Sauce

Ingredients:
4 - 8 Center Cut Pork Loin Chops (I buy whole loins and cut my own - you can 100% swap in chicken breasts - same method and temp)

Salt and Pepper to Taste
1/4 c. Chicken Stock\broth (could substitute vegetable broth here)
4 Tbs Soy Sauce

1/2 tsp Sriracha Sauce (more if you want it to bite more)
1 Lime (use juice from 1/2 in the pan sauce, zest it as well to add to the rice if serving with rice)
2 cloves garlic (minced)
2 Tbs Apricot Jam
2 Tbs Butter
Olive Oil (about 2 tsp total - more if not using a nonstick pan)
Timer and instant read thermometer (VERY IMPORTANT)

Method:
OK - bear with me here as I use a technique I picked up from America's Test Kitchen.

Using paper towels, blot any excess moisture from your chops. Salt and pepper each side to taste. Rub about 1 tsp of oil into your (hopefully nonstick) pan (10" for 4, 12" for 6, 2 burner nonstick griddle for 8 - I use this one).

Now for the counter intuitive part, pop the pork chops into your prepped COLD pan. Turn on High and set your timer for 2 minutes. Flip every 2 minutes - once you get browning (3rd flip on a gas stove, about 4th flip on an electric) - cut down heat to medium. About the 5th or 6th flip, check for doneness with your thermometer (I use this one). Pull them once they reach\exceed 145F\63C. Cover them with foil to rest (or if you have a free oven with a warm feature, pop them there while you make the pan sauce).

For the pan sauce, turn the burner back to low (if using the 2 burner griddle, use only one burner\side for this), add 1 tsp oil and cook the garlic about 30 - 60 seconds. Add in the chicken stock and carefully scrape up the bits. If using the griddle pan, transfer it all to a small saucepan at this point (you should be fine with the 10\12" pan if using). Be sure to get all of the bits! Add the soy sauce, sriracha and jam and simmer until reduced a bit. Turn off and stir in the butter and lime juice - taste for seasoning and adjust the Sriracha if needed and if your chops "released" some juices while resting - totally stir that into the sauce.

Serve pork chops with a bit of the pan sauce - you can also add some to your rice if using.

Serving Suggestions
I typically serve this with garlic rice (basically add some garlic to your rice) and add lime zest at the end when I "fluff". Veggie options - oven roasted carrots or green beans and a salad.

End results - actual picture of dinner. This has Garlic\Lime Rice, Oven Roasted Green Beans and Farm Fresh Salad (I'm lucky to have lots of farm options nearby for all of my fresh veggie needs).

[Athaclena]

Combo Fried Rice

 

So I used what came with the Every Plate Box for the Chicken Stir Fry and added to it. This is a GREAT way to use up leftovers. I made about 2 cups of rice (using Chicken Stock instead of water). You basically need a protein (they sent some Chicken Breast Strips and I added some leftover Pork Loin I cut into strips but you could use ground meat, cubed firm tofu, TVP, whatever you have), a couple of eggs if you want and veggies. Below I'll give some tips with what I actually used. This should serve 5 - 8 depending on how hungry folks are. We had no leftovers LOL.

 

Ingredients

Protein - in this case chicken strips and some pre-cooked, sliced pork loin

Garlic, 4 cloves chopped

Scallions, sliced - whites and greens separated

2 eggs

1 - 2 bags of fresh veggies - I used a stir fry "kit" and broccoli

2 bell peppers (I used red)

1/4 cup soy sauce (could use tamari or low sodium)

1/2 cup sweet thai chili sauce

1/2 tsp baking soda (trust me here - I'll explain in the method)

Pre-cooked rice (about 2 c. uncooked)

oil (Olive, coconut, whatever you have that can take a medium\high heat is fine)

 

Method

In a LARGE, deep pan (or wok), heat the oil and stir in the garlic. Toss in your protein (meat) and cook (or reheat). Once cooked through\hot, shove to a side and crack in your eggs. Break the yolk and fry it until almost set, break it up and stir every 20 seconds or so until done. We don't want to coat the protein, we want egg bits. Remove from pan, add a bit more oil and fry up the bell peppers and scallion whites for about 60 - 90 seconds then toss in the other veggies. Toss a bit and cover for a minute or so. We want them JUST cooked but still crispy (well, unless you like them soggy in which case toss in a touch of chicken stock and cover for about 5 min to steam through).  Add your proteins back, add the soy and chili sauce and scallion greens, top with rice and sprinkle on the baking soda. Toss\stir to get everything mixed. The baking soda will help brown your rice (so if you've ever wondered why your fried rice at home doesn't look like what's at the restaurant - THERE YOU GO). Once all incorporated, taste for seasoning level and add more soy\chili sauce if desired.

No need to add any sides, it's all one pot and delish!

[Athaclena]

Scratch Made Pizza

 

Placeholder - yes I'm giving up my "secrets" for real, homemade pizza. It's going to take me a bit to get it all down but I'll show the toppings I use and how I prep. I make my own pizza dough and an EASY PEASY sauce. This makes 4 large (10 - 12") pizzas and is a HIT. I make it every other Friday because it is involved.....

OK - back to update.... When I say involved, I'm hands on about 45 min to prep the pizza and all of the sauce\toppings - and another about 45 min to prep and top the pizzas before they go into the oven - so it's really not a "quick and easy" weeknight dish.... But it tastes so much better than standard fare. But it's also costing me a lot less than that $25-$30 per pizza specialty pizza at the local real pizzaria (i.e. NOT a national chain).

First up - the pizza crust! Again - this makes 4 large pizza's, so feel free to cut in half. I am able to pull this off because I have 2 full-size convection ovens.

Pizza Dough Ingredients
5 Tbs Olive Oil

2.25 c. Water

5 cups Bread Flour

1 Tbs Salt

1 Tbs Sugar

1 Tbs Granulated Garlic (or garlic powder)

1 Tbs GOOD Active, Dry Yeast - I use Red Star that I buy in bulk. I keep a small tub in the fridge and the rest in the freezer and it is just as active even after 2 years

 

Method

I cheat. I have a 2 lb. Bread Maker, so I put everything in, in the order listed (Salt\Sugar\Garlic down the side, yeast in a well in the center) and it's ready in about 2 hours. If you don't have that, mix the yeast and 1/2 tsp of the sugar in warm (about body temp) water and allow to froth. Mix the dry ingredients together. When the yeast\water is frothy, mix in the olive oil and incorporate. This will be a slightly wet dough. Knead for about 5 - 10 minutes, drop in a bowl greased with a bit of olive oil, cover and allow to rise for about an hour, punch down and let rise again (about 30 min) before proceeding.

Note: when ready to roll out the dough - turn your oven on to 400 - use pizza stones  if you've got them, this does wonders for the crust! And yes, this is about 30 min before we put anything in - it really does take that long to come to temp, I don't care WHAT your oven is telling you, if you have Convection as an option - use it

When I roll out the dough, I do it in stages. First, I divide it and use a scale to check to make sure it's each piece is close to the same weight. I prep my Pans by adding Parchment Paper (folded to about square). I then work on the first dough on a floured board by first working it into a ball by kind of tucking the sides down "underneath" and then patting out to about a 4-5" disk and put it on the pan and then repeat - I'm letting the dough rest and relax a bit. You want to give it about 5 min before you go back in and pat (or roll) it out a bit bigger. If it keeps snapping back, get it about as big as you can and pop it back on the pan to rest a bit more and move on to the next in the rotation (giving about another 5 min total) and go in again. I find after this last rest, I can get the pizza dough out to about 12" which isn't SUPER thin, but not super thick either. You're now ready to top!

Pizza Sauce
You can use store bought, but I make mine own and it's SO SIMPLE if you have a Stick Blender. The Kitchen Aid is a tad more expensive, but I've had mine for at least 10 years and love that I can vary the speed.

Ingredients
1 can (15oz) Fire Roasted Tomatoes
1 tsp Dried Oregano
1 tsp Granulated Garlic (or Garlic Powder)
1 tsp Onion Powder
1/2 tsp Dried Basil

Method
Drop all of the ingredients into a tall container - I use a 32 oz deli container - and blend with a stick blender until smooth

Putting it all together

Skies the limit on toppings - but a couple of notes:
 

• This is enough pizza sauce for 4 large pizza's - so if not doing that many, don't over do the sauce, you will have a soggy pizza. If doing 2 pizza's, use half and freeze half.
• Shred your own cheese from a block and Whole Milk Mozz is a lot more flavorful - each pizza in my home gets a FULL 4 oz (so a whole pound block) - and it goes on LAST
• Get "sandwhich" pepperoni from the deli, sliced thin. 100x better than the little packets and may actually be less expensive
• I caramelize my onions first and use a ton - trust me!
• 4 out of 5 people like Pineapple in my house - get frozen bits and cut them down a bit rather than canned - or really splurge and use fresh!
• Salami (sliced thin from the deli) is a big hit in my house - consider chopping up leftovers like sausage\brats\chicken
• Don't forget veggies - peppers, broccoli, artichokes - if you have it - throw it on there
• Just make sure you aren't doing too much that releases a ton of moisture, you'll get a soggy dough

 

When I top, I use a bit of sauce, drop in the middle with a ladle and swirl out. Use less and swirl and add a bit if you need it. You probably need less sauce than you think. I then add my sliced pepperoni\salami as almost a "base" - not completely covered or overlapping, but mostly covered (if your circles are too big, just cut in half\quarters and use) - then scatter on each and top all over with cheese. Bake about 20 min - note that this will yield toasty, browned (not just melted) cheese - but you have to go the full 20 to cook the dough all the way through. Try to let it cool a couple of minutes before you slice. The nice thing about using parchment is that I can slide it right off the pan onto a cutting board, slice with a pizza cutter ON the parchment and slide it right back onto the pan.

The prepped dough all rolled out and ready for toppings:


And out of the oven sliced (and some already served because I almost forgot to snap a picture). Left to right - Pepperoni\olives\onions\pineapple, Pepperoni\salami\pineapple, Pepperoni\salami\onions\olives, Pepperoni\salami\onions\olives\pineapple. I'm not a fan of salami (mom doesn't care, we share that pizza), hubby doesn't eat olives\onions, Roomie 1 doesn't eat pineaple and Rommie 2 eats everything LOL.

[Athaclena]

Slow Cooker Chili

 

I've made chili for a few decades. No - really - I'm probably older than you think I am and I've been "known" for my chili since I was in college *cough* early 90's *cough*. It's gone through some changes over the years - but yea. I've made a lot of chili!

Tonight - since we don't use beef in the house - this was all Turkey. But you can swap out beef (using this method, stick to 90/10) or bison (for all or half). I'm not sure of the seasoning amount if you did an all bean version, but amounts should be fine if you do TVP - but probably only need to heat it up and not let it simmer for 4 hours like I did. And no - you DON'T need to brown your meat first - this will result in "finer" pieces at the end. If you prefer more "meat" - you could brown it first OR use use stew beef and cook on low for 6 hours instead which would be enough for it to break up (I've done that method too).

This is a MILD chili, if you want to give it more of a punch, add some Cayenne Pepper - probably starting about 1/2 tsp. You can also, of course, forgo the Onion\Garlic powders below and add a fresh onion and garlic and also mix in diced peppers at the start. I just live with someone that won't eat peppers or onions (except in powdered form) so this is modified to hit that - and if you don't have fresh, you may have all of this in your cabinet.

Also, if you like tomato "bits" - skip the blender. If you don't have diced, use 1 small can of tomato sauce and 2 cans of water as a substitute.

Ingredients

3 - 3.5 lb ground turkey (or beef or bison or mix of any\all)

1 can Fire Roasted Tomatoes

1/2 can water (I just measure in the can)

4 Tbs Chili Powder

2 tsp Granulated Garlic

2 tsp Onion Powder

2 tsp Ground Cumin

2 tsp Salt (taste at the end and add a touch more - about 1/4 tsp at a time if needed)

2 tsp Ground Cinnamon (my "secret" ingredient)

1 can Dark Red Kidney beans, drained and rinsed (or any beans, or if you're from Texas - no beans)

 

Method

Pop the Fire Roasted Tomatoes, water and ALL of the seasoning into a tall container (like the 32 oz Deli Container I linked up in the Pizza recipe) and process with a stick blender. Drop your turkey (or whatever meat you have) into your Slow Cooker, pour in your seasoned tomato mixture and stir until combined. Set to high. Give it a stir every 30 min for the first 2 hours, then drop it to low for 2 hours. Add the drained beans about 30 min from the end to heat through.

I serve this over rice with whatever toppings you like. Tonight I sauteed some Green Peppers & Onions, made fresh Pico (bonus recipe below which is mindblowingly simple), Lemon Crema (another bonus recipe), and grated cheddar cheese. Other classic toppings would simply be finely diced onion, sour cream, cheese, fritos or tortilla chips, etc.
 

 

Bonus Recipe #1
Fresh Pico

Finely dice 1 red onion and put it in a glass or ceramic bowl. Top with juice of one lime and about 1/4 tsp salt. Stir. Dice up the tomatoes and toss with the onions. Allow to sit for at least 30 min for the Lime Juice to "cook" the onions a bit. Will keep in the fridge for 2-3 days (it never lasts that long).

Bonus Recipe #2
Lemon or Lime Crema

 

In a bowl, put in about 1/2 cup of sour cream. Zest a lemon (or lime) and add the zest and the juice of your lemon (or lime) and a pinch of salt. Stir. Add water 1/2 tsp. at a time to thin until it is a drizzle. This will keep several days in the fridge (and again, it never lasts that long).

 

[Athaclena]

Tuscan Chicken Stew (Slow Cooker Recipe)

Today's entry is a rustic stew and was DELISH.

I modified this recipe to appeal to everyone here and served over rice.

My changes, deleted the celery, swapped 1 tsp onion powder for the onion, skipped the can of diced tomatoes, used frozen, sliced carrots and upped the amount of potatoes and chicken (I used thighs). I also sautteed some Swiss Chard (because a nearby farmer has it and it is AMAZING) in a bit of bacon fat with a touch of salt to add - if everyone LIKES it - you could also drop it on top the last 30 minutes then mix it in.

[Athaclena]

Sriracha Meatballs with Ponzu Sauce

 

This was in our last Every Plate Box. I've made a ton of mods to what they do. Below is my intepretation\method. I will say that the oven method below turns out damn good meatballs so even when Every Plate "suggested" doing them in a pan on the stove - I oven roasted them.

 

First up - the Meatballs

Ingredients

3 ish lb ground Turkey (the kit comes with Ground Pork, I add Ground Turkey - I've done both and it's fine)

1/2 c. Panko Bread Crumbs

1 tsp. Granulated Garlic (or garlic powder) OR 4 cloves of finely minced garlic

2 tsp. Kosher Salt (or 1 tsp table salt)

1 tsp. Ground Black Pepper (cut in half if you don't want this "black pepper forward")

1 tsp. Sriracha Sauce (or ramp it up if you like it hot)

 

Method

Preheat oven to 425. For easy cleanup, line a sheet pan with foil or silicone mat - parchment paper won't do much as these give off a lot of moisture - also I broil at the end which you do NOT want to do with parchment - and is kinda iffy with a silicone mat TBH - I personally stick with foil - or skip if you want to not have something to throw away and just scrub the pan.

 

In a large bowl mix the Panko and seasoning, add the ground meat and mix. I prefer to use my hands - it's much easier for me. Once mixed, I divide the mixture into 4 then each quarter I section into 5 and drop onto the pan and get the "mounds" about equal for 20 meatballs. You could also use a disher to be more exact or make smaller meatballs, if you do that they may cook a tad faster or dry out. Yes, these are large meatballs Once I have them sectioned out, I roll them into balls by hand.

Cook on the bottom 1/3 of the oven for about 15 min. Move to the top and broil for about 3 min (no more than 5) to get nice and brown. Do not walk away when you do this and keep a close eye so they don't burn! They should register at least 165.

 

Ponzu Sauce

Ingredients

1/3 c. Ponzu Sauce (or 1/4 c. Soy Sauce + juice of 1/2 lemon or lime)

1/3 c. water

2 tsp. sugar

2 Tbs Cold Butter

 

Method

Add everything but the butter to a small saucepan. Bring to a simmer, stirring occasionally and reduce by about half. Cut off the heat and stir in the butter until melted.

 

Spoon over meatballs and also great to add a bit over Rice or Mashed Potatoes.

Last night we made Mashed Potatoes, Oven Roasted Carrots (slice, sprinkle with salt, pepper and drizzle of olive oil and mix - roast on top rack with the meatballs - pull out before your broil) and a Farm Fresh Salad.



If you're here - a couple of notes. Mondays will be meatballs and now that I'm done with Every Plate, I'll probably go back to my "low carb" binder of cooked Quinoa rather than bread crumbs if I can get my timing right. I've been slowly upping my veggies and reducing my carb portion. In fact, I didn't get seconds (and no, there were no meatballs left - the guys mowed right through them LOL).

[Athaclena]

Mock Chipotle Chicken Burrito Bowls

 

Tonight I made my "mock" Chipotle Chicken Burrito Bowls. I threw together the Slow Cooker Chicken after lunch, made fresh pico, shredded some cheese, sauteed up some Peppers & Onions and pulled a quart of Black Beans out of the freezer that I made last month (I always make double batches of beans and throw half in the freezer for a quick add in). And of course, a side salad!

Slow Cooker Chicken

Ingredients

3 lb boneless skinless chicken thighs

1 small can tomato sauce + half can of water

3 Tbs Chili Powder

2 tsp Kosher Salt (1 tsp table salt)

1 tsp Granulated Garlic

1 tsp Granulated Onion

1 tsp Ground Cumin

2 tsp Ground Cinnamon

 

Method

Mix the tomato sauce, water and spices together. Toss in the chicken thighs and turn to coat. Cook on low all day or high for 2 hours, low for 3. Shred the chicken (it should practically fall apart). Great for tacos, over rice, added to soup, mix with boxed Mac & Cheese, or on it's own

 

Bonus Recipe - Instant Pot Cuban Black Beans

Ingredients

2 lb. Dried Black Beans - soaked overnight or bring to a boil, turn off and let sit for 1 hour - drained

1 Tbs Bacon Fat or 2 slices of bacon, chopped (we keep bacon fat in a container in the fridge - if you don't do this and eat bacon - start - trust me) - if you're vegan, use olive oil - it won't taste as good, but it's not bad.

2 tsp Granulated Onion (or 1 small onion, finely diced)

2 tsp Granulated Garlic (or 4 cloves, finely diced)

1 tsp Kosher Salt (1/2 tsp table salt) - amount will vary greatly depending on Chicken Stock used

6 Bay leaves (do not skimp here)

1 quart (32 oz) Chicken Stock - homemade if you have it, boxed is fine too - if you want to make it vegan, use vegetable stock

 

Method

Dump everything in the Instant Pot. The Chicken Stock should cover the beans by about 1". Use the Pressure Function for 45 min (you read that right). This will yield creamy beans, some of which have burst open and give you a thicker sauce. Check for salt level before serving.

And of course ..... picture with all the fixin's!

[Athaclena]

Tonight is a family (and guest) favorite - Butter Chicken/Chicken Makhani. I will be the first to tell you, this isn't authentic. I do this in a slow cooker, use MOSTLY easily found ingredients in the US (I make the extra effort for Fenugreek), I don't marinate and I use coconut milk and not yogurt. This DOES give you a similar flavor profile and is incredibly easy to do - it just takes 1/2 of your spice cabinet (ok half of mine, might be all of yours LOL). While you can make this without Fenugreek (the one hard to find spice\herb) - it really, really doesn't taste right without it. I was clued in to this by a friend that made a version of this for me once who is 1st generation American. I believe she was crushing it in her hand to drop into the sauce and I IMMEDIATELY perked up and had to ask her what it was because at that instant I KNEW I'd finally found what I was missing in my recipe after many, many previous attempts LOL.

 

Slow Cooker Butter Chicken

Ingredients

3ish Pounds of Boneless Skinless Chicken thighs (you can cube them in the beginning OR shred at the end)

1 small can Tomato Paste

1 can Coconut Milk (highly recommend NOT the light version)

2 tsp Kosher Salt (1 tsp table salt)

2 tsp Curry Powder

1 tsp Granulated Garlic (or 4 cloves, finely minced)

1 tsp Granulated Onion (or 1 onion, diced)

1 tsp Ground Ginger

1 tsp Cinnamon

1/4 tsp Allspice Powder

1/4 tsp Cardamom Powder

1/2 tsp. Dried Fenugreek (I order this one from Amazon)

Optional: If you want heat, add 1 tsp Garam Masala OR Ground Cayenne

Method

In your slow cooker, mix together all of the spices, coconut milk and tomato paste. Drop in the chicken, toss to coat. Cook on low 6 hours OR High 2, low 2. If you didn't cube the chicken, shred at the end.

The first picture shows all of the ingredients prepped. The second is the final dish ("Southern Style" with a Pillsbury Grand Biscuit - don't judge LOL - and a farm fresh salad).



Yes, I almost forgot to snap a picture and had already dug in after I'd smelled the WONDERFUL aromas for hours LOL.

 

 

[Athaclena]

Paprika Pork Chops & Gravy

 

This is a variant of the Sriracha Apricot Pork Chops above. There are tons of flavor profiles you can do, but I know not everyone feels comfortable experimenting so here's another variant to try. You can also do this with Chicken Breasts.

 

Pork Chops + Pan Sauce

Ingredients:
4 - 8 Center Cut Pork Loin Chops (I buy whole loins and cut my own - you can 100% swap in chicken breasts - same method and temp)

Salt and Pepper to Taste

Granulated Garlic (in a shaker bottle to season chops)
1/4 tsp + Shaker bottle Smoked Paprika (1/4 tsp goes in the gravy, but also lightly season the chops).
1/2 c. Chicken Stock\broth (could substitute vegetable broth here)
2 cloves garlic (minced)

1 Tbs  + 1 tsp Olive Oil

1 Tbs All Purpose Flour

Timer and instant read thermometer (VERY IMPORTANT)

Method:
OK - bear with me here as I use a technique I picked up from America's Test Kitchen.

Using paper towels, blot any excess moisture from your chops. Sprinkle each side with salt, pepper, granulated garlic & paprika to taste. Rub about 1 tsp of oil into your (hopefully nonstick) pan (10" for 4, 12" for 6, 2 burner nonstick griddle for 8 - I use this one).

Now for the counter intuitive part, pop the pork chops into your prepped COLD pan. Turn on High and set your timer for 2 minutes. Flip every 2 minutes - once you get browning (3rd flip on a gas stove, about 4th flip on an electric) - cut down heat to medium. About the 5th or 6th flip, check for doneness with your thermometer (I use this one). Pull them once they reach\exceed 145F\63C. Cover them with foil to rest (or if you have a free oven with a warm feature, pop them there while you make the pan sauce\gravy).

For thegravy, turn the burner back to low (if using the 2 burner griddle, use only one burner\side for this), add 1 Tbs oil and cook the garlic about 30 - 60 seconds. If using the griddle, add in a splash or 2 of chicken stock to deglaze the pan and carefully scrape up the bits and pour into another saucepan and continue. Be sure to get all of the bits! Add the flour and stir for a few seconds to cook the flour, it should ALL incorporate into the oil - then slowly whisk in the chicken stock. Bring back to a simmer and allow to thicken a bit. Turn off the heat and whisk in the sour cream.

Serve pork chops with gravy.

Serving Suggestions
I typically serve this with rice or mashed potatoes and another veggie + salad.

End results - actual picture of dinner. This has Mashed Potatoes, Oven Roasted Broccoli and a Farm Fresh Salad.

[Athaclena]

Slow Cooker Bolognese Sauce

 

This can be done several ways. Below, this is 100% ground turkey, but I've used all beef, beef + sweet italian sausage or turkey + sweet italian sausage. I used to make this every other week but this is the first time I've made it in a loooooong time and it was SO GOOD LOL. I did this in the slow cooker, much like I did the chili above.

Ingredients
3-3.5# Ground Turkey (if using beef, go for a 90/10 mix for this method - feel free to swap some out for sweet italian sausage)
2 cans Fire Roasted Tomatoes (OR 2 cans of tomato sauce)

1 can tomato paste (small 6' can)

2 tsp Granulated Garlic (or 4 cloves finely minced)

2 tsp Granulated Onion (or one small onion, diced)

2 tsp Dried Oregano

1/2 tsp Dried basil

1/2 tsp Dried Thyme

2 tsp Kosher Salt (1 tsp table salt)

 

Method

If using Fire Roasted Tomatoes, use a hand blender to turn into a sauce (the entire can + liquid). Literally toss everything into your slow cooker, stir to combine and cook on low for 6+ hours or high 2, low 2. About every hour or so, give it a stir if you can. Serve over your favorite Pasta or Pasta substitute. In the picture below it's served over Angel Hair with home made soft garlic rolls (BONUS RECIPE from Sally's Backing Addiction - I use this one and cook a couple of fresh, finely minced garlic cloves for about 30 seconds in 2 tbs butter and brush on top - although the honey butter in the recipe is ALSO amazing).

 

 

[Athaclena]

Easy Lemon Pepper Chicken Legs

I knew we were going to leave early and be out and about Saturday - so having the time to get something in the Slow Cooker wasn't gonna happen and I'd want something simple - so this is what I did. With Annie's Organic Mac & Cheese, oven roasted some broccoli and Brussels Sprouts that needed to be eaten up and of course, a farm fresh salad! I love Lemon Pepper but almost every single seasoning mix on the market is LOADED with salt, so by the time I get enough of the seasoning to get the Lemon Pepper flavor I want - it's also a salt lick. Finding a mix without salt was HARD. But I've found 2 - Mrs. Dash has one but I also found this one on Amazon I really like.

 

You can ABSOLUTELY do this with chicken thighs or leg quarters. Chicken breasts (I'd use bone in here) I'd check at 20 min and cook to internal temp of 145.

Ingredients

Chicken Legs - I used a 5# package

Salt - to taste

Salt Free Lemon Pepper Seasoning - to taste

Method

Preheat oven to 425F. I highly recommend lining your sheet pan with foil for easy cleanup. Pat your legs dry and arrange in a single layer. Sprinkle on a little salt and load up the lemon pepper (both sides). Bake 30 min - check for temp of at least 165. Allow to cool a couple of minutes before digging in!

[Athaclena]

Chicken Marbella - Slow Cooker Style

This is my pantry staple "riff" on Chicken Marbella - if you want it authentic, here's a link to a full recipe. My riff hits the salty, sour components with what I have on hand. You can totally swap out\in dried fruits, but I'd keep it on the tart side personally (cherries, cranberries,etc.) but it's good with dates or prunes too (which would be the classic version)! Mine is also quite a shortcut from the entire marinating process.

 

To make a REALLY long story not quite as long for how\why I discovered the recipe and recreated it, Mom lost her house in a family legal battle. She at least ended up compensated financially so it wasn't a complete shit show I won't go fully into, but she moved in with me in February. When I went down for the final packing push for her move, almost every night we had a "final dinner" with some of her friends - one of which is a retired chef - and he made Chicken Marbella. It was A-M-A-Z-I-N-G - but he also took 3 days making it at which point I was like, uh, no I'm not gonna do that LOL. But I really wanted to get the flavors. Doing this over 3 days will taste a bit better - but frankly I have neither that kind of time or fridge space - so I did some looking up online and came up with my own version which is pretty darn good!

 

Ingredients

3 - 5 lb Chicken Thighs (bone in, skin on)
Granulated Garlic to taste

1/4 - 1/2 tsp Dried Tarragon OR 1/2 tsp - 1 tsp Dried Thyme (Tarragon is more "in your face" and I realize not everyone keeps it on hand)

Salt & Pepper to Taste
1/4 c. Fruit Juice (I'd stick with Orange or Pineapple)
1/4 c. Chicken Stock

1/4 c. Dried Cherries or Cranberries or Dates or Prunes (which you'd likely want to chop)

4 oz. ish pitted olives (I prefer Kalamata, but black or spanish would be fine) and a bit of brine

 

Method
Season the Chicken Thighs with salt, pepper, granulated garlic and herbs. Sear, skin side down (my Ninja Slow Cooker can do this so I don't have to use a second pan). Place skin side UP in your slow cooker, pour the juice, stock, and brine around the edges (you want to try to keep the skin dry to stay somewhat crisp) and sprinkle the dried cherries and olives over the top and cook 4-6 hours on low or 1 hour high + 2 hours low. The browning gives you a bit of a head start here.

Serve over rice. I'll update the post with a picture tonight (planned sides are Swiss Chard and Salad).

 

Now - WITH a photo!

[Athaclena]

It's been a bit since I posted something here. Dinner has been largely "riffs" or repeats of what I'd posted - but I thought I'd post my favorite scone recipe that I made this morning.

 

This is based on this one at Amy's Healthy Baking.

 

I make a few modifications:

• I use Almond Milk rather than non-fat milk
• I MELT the butter and whisk it with a fork into the milk
• I use sour cream rather than Greek Yogurt (this is one for one swap in ANY recipe - either way so use whatever you have\keep on hand)
• I up the raisins to 1/2 cup
• I upped the cinnamon to 2 tsp
• I dusted the top with about 1 tsp of raw cane sugar
• I, uh, make my own vanilla which has a ton more flavor than store bought - consider upping to 1 1/2 tsp of vanilla

Absolutely DELISH. I'd have never thought you'd get something this tender\tasty using ONLY Whole Wheat flour. The key is to work it as little as humanly possible. Whisk your dry ingredients, combine your wet ingredients, and fold them together fairly gently with a spatula until it JUST comes together. I had to add another splash of liquid, but all in all - easy peasy to do!

[Athaclena]

I'm trying not to post duplicates, but I am trying to do at least one new recipe a week - even if it's an oldie but goodie for me like this one.

This weekend I did some serious what I'd consider "low effort" dinners. Last night is a favorite and great for a busy family .... Chili Mac! This is a true one pot, stuff you have in your pantry meal. There's quite a bit of history for this recipe as an amalgam of several tricks I picked up over the years. The ONE thing I use to keep the sauce from breaking that probably isn't in your pantry is Sodium Citrate. It's inexpensive and is the KEY to a smooth cheese sauce because it emulsifies and helps keep it from breaking. I know this seems like a lot of ingredients - but it's totally worth it!

One Pot Chili Mac

1.5 - 2 lb ground meat (the batch I did last night is 1.7# Ground Turkey)

4 oz can tomato sauce

15 oz can Evaporated Milk

32 oz "box" of Chicken Stock (OR a chicken broth cube + 32 oz water)

1 can Beans - drained and rinsed (I use Dark Red Kidney Beans)
1 lb (16 oz) Pasta - I prefer Penne or Farfalle

1 tsp salt (2 tsp if using salt free broth)

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Cinnamon (yes, cinnamon!)

1 tsp Cumin

3 heaping Tbs Chili Powder

2 Tbs AP Flour

1 tsp Sodium Citrate (if using)

8 oz Sharp Cheddar - shredded or cut into cubes - use a block, shredded will work but it impacts the flavor a bit, the sodium citrate will break it down though

 

Method

If using a very lean meat, add a tsp of oil to a large pot (I use enameled cast iron, at least a 5 qt pot). Add the meat and get it browning. When almost cooked through, add all of the spices and flour. Stir all of that together for at least 30 seconds and make sure to scrape up the bottom. Stir in the tomato sauce and get it combined. Stir in the evaporated milk and combine and bring it to just bubbling. Add the Chicken stock, beans and sodium Citrate and bring to a simmer. Add in the pasta and simmer for 10 min (stirring every minute or so to scrape the bottom and keep it from burning). You don't want a rolling boil here but a light simmer - the pasta won't be QUITE fully cooked in 10 min - that's ok. Turn off the heat, stir in the cheese, cover and allow to sit for 10 min. This allows the pasta to finish cooking and the cheese to melt. Stir before serving.