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Sticky Chicken Tenders

After coming acoss Perfect chicken tenders recipe | DearCrissy.com they looked so good I needed to try them.  Love any new chicken dish I can get my hands on.  The family loved these and they could accompany many side dishes.  I miss read the directions and over cooked the chicken slightly but will fix that next time. The flavor was wonderful though.

Sticky Chicken TendersSticky Chicken Tender:

  • 1 lb. chicken breast, sliced into chicken tenders
  • 1 cup italian dressing, your favorite
  • juice of 1 lime
  • 4 tsp honey

Place all ingredients but chicken in a plastic bag, smash-up in bag to mix liquid.  Add in the chicken and place in the fridge to marinate for 1 hour.

Add liquid and chicken to a skillet over medium heat.  Continue to cook until sauce is reduced and brown, about 30 minutes.  Make sure they do not burn and stir often.  Toss the chicken in any remaining glaze before serving.

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Balsamic Garlic Pork Loin Roast

I had a pork loin tip roast in the freezer and needed something new to make for dinner.   Knowing we would have the pork one way or the other I had pulled the pork loin out of the freezer the night before to thaw.  I had a new bottle of balsamic vinegar to try out and had the time to marinade, so I went for it.  I came up with a marinade that was amazing.

Mr.Picky thought it was the best pork loin roast I have ever made.  It was very flavorful without being too spicy for the kids who both had seconds.  In my mind the tangy brightness from the vinegar paired great with the garlic and herbs on this mild flavored meat.

Balsamic Garlic Pork Loin Roast

Balsamic Garlic Pork Loin Roast:

  • 2-4 lb. pork loin roast (or tip roast)
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbs Montreal steak seasoning
  • 1 Tbs Morton’s Nature Seasoning (bought or made)
  • 3-5 cloves garlic, pressed or minced

Morton’s Nature Seasoning:

  • 1/3 cup salt
  • 1/4 cup black ground pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 1/2 Tbs sugar
  • 1 Tbs dried parsley
  • 2 tsp celery seed

Combine all of the following in a container with an air tight lid.

Balsamic Garlic Pork Loin RoastRoast:

Place vinegar, both seasonings, and garlic in a plastic sealable bag.  Mix until seasonings began to dissolve.

Add in olive oil and squish around again.

Place pork into the bag and refrigerate at least 2 hours or overnight.

In a glass baking dish place pork and marinade, cook in a 350 degree preheated oven.  Cook about 1-1 1/2 hour or until the internal temperature reached 140 degrees.  Baste with marinade a few times during the last 30 minutes of cooking.

Remove from oven and tent with foil to rest for at least 10 minutes before slicing to serve.

Shredded Beef Roast

Oh, Pinterest pictures you had me at shredded meat.  We do not eat a lot of meat but if we do I need it to be fat-free, in the sense that all visible fat or gristle has been removed.  Balsamic Roast Beef Recipe – Cooking | Add a Pinch  was the link that came up on Pinterest when I clicked on this wonderful, lean looking meat.  Mr.Picky does not like any kind of roast, but I figured if I shredded it we could call if shredded beef.  Tricky I know, but a wife has to do what a wife has to do.

So when I knew we were camping, okay so we were cheater camping.  We stayed in our uncles tiny trailer and had access to power and water.  Nonetheless we were camping with two small children.  Anyway I packed my slow cooker and away we went with a wonderful dinner.

My in-laws ended up coming with us, and I was now cooking for Mr.Picky’s picky parents.  His mom is not bad, but his father hates garlic.  Who has ever heard of a garlic hater?  Whenever I cook for his dad he always raves on and on about the food, funny part is I cook with garlic in just about everything.  I am sure you all have noticed.  My father-in-law always dislikes fat on his meat and had to explain this to me as if I didn’t know.  He assured me after my carnitas he would eat any meat I prepared because I meticulous about picking all the fat out of the meat.

So we sat and ate and ate some more.  I am sure we all had seconds and it was great, my father-in-law who doesn’t eat much any more cleaned the pans when he went back for thirds.  He couldn’t stop talking about dinner, the next morning he was still going on about how great dinner was.  Along with the shredded beef I prepared sliced fried red potatoes and onions, and corn on the cob.  Camping becomes a lot better when you get to eat so good.

For easy transport if you are taking this dish on vacation or camping, freeze the meat so it stays nice and cold.  Place the remaining ingredients in a jar and prepare like normal.  I am sure a dutch oven could make this even better, cooking on very low temperature.

Shredded Beef Roast:Shredded Beef Roast

  • 3-4 lbs. beef chuck roast
  • 1 cup beef broth
  • 1 Tbs honey
  • 1 Tbs Worcestershire sauce
  • 1/2 cup balsamic vinegar
  • 1 Tbs soy sauce or amino acids
  • 1 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 3-6 cloves garlic, crushed

Combine all ingredients besides beef in a jar or just whisk together.  Pour into slow cooker and place meat on top.

Cook on low for 6-8 hours, turning meat twice in that time.  When meat if fork tender, remove to a sheet pan.

Turn juices on high and skim as much fast as you can off of the drippings or use a gravy separator.

With forks or your hands, shred the meat removing and discarding any fat or gristle on meat.

Return the meat to the juices and turn down to keep warm until ready to serve.

*Save any leftover meat and juices and stay tuned for what I did with my leftovers.

Sweet Dijon Chicken

Sweet Dijon Chicken

I have made this chicken twice now, and have changed the recipe after both times.  Originally it was adapted from a recipe called World’s Best Chicken, I don’t know about the best so I renamed it after adapting it to my liking.  I think it is perfect now and everyone loves it, including Mr.Picky.  This is really a simple dish with a big punch.

We love to eat it with rice or quinoa and lots of vegetables of course.   Not only is this dish delicious but health conscious, and allows for a really well-balanced meal without high fat.   I hope your family enjoys it as much as ours.

Sweet Dijon Chicken:

  • 2 chicken breasts (fillets) or 6 thighs, boneless skinless
  • 1/4 cup Dijon mustard
  • 2 Tbs maple syrup
  • 1 Tbs red wine vinegar
  • salt and pepper
  • sprinkle of rosemary

Preheat oven to 400 degrees, and grease a 9 x 13″ glass baking pan.Sweet Dijon Chicken

Place chicken in prepared pan and season with salt and pepper.

Mix mustard, syrup, and vinegar and pour over chicken.

Cook approximately 20-25 minutes until juices run clear and the internal temperature of the chicken reaches 165 degrees.  Season with rosemary to taste in the last 5 minutes.

Allow the chicken to rest about 10 minutes before serving.  Moist and fork tender chicken in your mouth!!

Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

I had this beautiful head of cauliflower to use up and wanted to change it up from the usual seasoned roasting side dish.  Although my kids will gobble it down when I use my Seasoned Roasted Cauliflower recipe, I was looking to make a main dish.  I had saved Creamy Cauliflower Sauce – Pinch of Yum a long time ago and figured I would give it a try.  I used her inspiration to create my variation and make my dish into a vegetable risotto like dish.

I couldn’t believe how creamy the cauliflower got when blending, and in my recipe I did not add milk or cream.  When I got to the point of adding milk, I realized it was completely unnecessary because the cauliflower was amazing on its own.  My mother has always made cauliflower cheese soup and used an immersion blender but not to the point of completely smooth texture.  If I didn’t already say it, amazing idea and way to incorporate vegetables so no one knows.

After making my sauce I had to decide what to do with it.  I had brown rice in the cupboard, lots of vegetables in the fridge, and a bit of frozen chopped prosciutto in freezer.  I figured this would create something wonderful and it did.  We ate this two nights in a row and plan on making regularly.  Both kids had seconds of this vegetable loaded dinner.

Easily remove the prosciutto and make it vegetarian.  The sauce made about double what I needed for the rice but I used the rest later in another dinner.  I imagine that you could use all the sauce or it would probably freeze fine for a quick dinner in the future.

Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

Cheesy Prosciutto and Vegetables Rice with Cauliflower Cream Sauce:

Sauce:

  • 1 head of cauliflower, cut into florets or about 2″ pieces
  • 2 cups of vegetable or chicken stock
  • 1 tsp salt, or to taste (I required more)
  • 1/2 tsp pepper, or to taste
  • 1/4 tsp nutmeg
  • 6 cloves of roasted garlic, I keep mine frozen but raw could be steamed with the cauliflower

Rice:

  • 1 cup brown rice
  • 2 cups water
  • 1/2 cup carrots, chopped (I used rainbow carrots)
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 3-4 cloves crushed garlic
  • 1/4-1/2 cup prosciutto, finely diced
  • 1/2 large onion, diced
  • 1/4 cup sweet peppers (yellow,red or orange), finely diced
  • 2 Tbs fresh parmesan cheese, grated
  • 1/2 cup cheddar cheese blend, grated
  • 2 green onions, chopped (optional)

Place the rice and water in a pot with salt and bring to a boil, reduce to a simmer and cover to cook for 45-50 minutes.  About 20 minutes into cooking I tossed in my frozen peas and carrots, to the rice gave it a stir and allowed it to finish cooking.  If using white rice use the recommended amount of water for 1 cup rice, and put the vegetable in when you turn down to simmer because white rice cooks faster.

While the rice is on, place cut up cauliflower in a pot with a steamer basket with about 2 cups of stock.  If you do not have roasted garlic, simple peel 4-6 garlic cloves and pop them in the pot to steam with the cauliflower.  Cover the pot and steam the cauliflower until tender.

No dairy added

No diary added

Remove the cauliflower, reserving the liquid separately and place cauliflower in a blender or food processor.  A blender is going to get your sauce smoother, but make do with what you have.

Add salt, pepper, nutmeg and roasted garlic to cauliflower with about 1/2 cup of liquid and begin to blend.  Add liquid as needed and to the desired consistency.  Taste and add any additional salt or pepper.

Once your sauce is done and the rice it cooked, it is time to put it all together.

In a large non-stick skillet over medium heat place olive oil and additional 3-4 cloves of crushed garlic.  Toss in onion and sweet peppers, cook until onions become tender.

Dump in the pot of rice and vegetables mixing until all is combined and then add the desired amount of cauliflower sauce.  I used about half my sauce mixture.  Stir until all is hot and well mixed together.

Mix in cheeses and green onions if desired.Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

*Any vegetable would work in this recipe.  Mushrooms and zucchini would taste great, added at the point the onions are added.  Mix it up and add what vegetables your family will eat.

 

No-Peeking Beef Tips

No Peeking Beef TipsWe do not eat a lot of red meat in our house, and Mr.Picky refuses to eat roast.  These beef tips are the closest things to roast or stew I will be ever to cook again.  This is a crock pot recipe, and needs no attention (no-peeking).  The meat is so tender, and the sauce is pretty amazing.  I either serve these over mashed potatoes (when Mr.Picky is not home) or egg noodles.

No-Peeking Beef Tips:

  • 2 lbs. stew meat
  • 1 (10 3/4 oz.) can of mushroom soup
  • 1 envelope of onion soup mix
  • 12 can of lemon-lime soda or stock of your choice

Place stew meat in the bottom of slow cooker, and then sprinkle with onion soup mix.

Mix mushroom soup and soda together and spoon on top of meat.

Close the lid and cook on high for 4 hrs. or about 6-7 on low.  Do not lift the lid or stir until done.

Variations:

*I have added some sautéed mushrooms at the end, and even some sour cream to make it into a stroganoff.

*I did not have any soda the last time I made these and used some vegetable stock, turned out a little different but just as good.  Probably could use club soda as well and cut that sugar out.

* Substitute cream of celery or cream of chicken for the mushroom soup.

This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good.

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