Garlic and Goat Cheese Stuffed Boneless Skinless Chicken Breasts

INGREDIENTS

• 2 tablespoons creamy goat cheese
• 1 tablespoon minced garlic
• Freshly ground pepper, to taste
• 4 Premier Foods Group boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
• 1 large egg white
• 1/2 cup plain dry breadcrumbs
• 2 teaspoons extra-virgin olive oil

PREPARATION

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine goat cheese,  garlic and pepper in a small bowl with a fork.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Amazing BBQ Beef Ribs

The first thing to know is it takes 24 hours to marinate these ribs.

Ingredients:

2 cups of lemon juice

3 tablespoons of paprika

4 tablespoons of minced garlic

1 cup of white vinegar

1 tablespoon of black pepper

1 tablespoon of salt

1 cup of honey

2 tablespoons of worchestershire 

Prepare the above ingredients in a bowl and allow to achieve room temperature (this allows the honey to flow freely)

Use these proportions to make enough to cover the ribs.

Get a rack of beef ribs.

The ribs should be placed meat down in a pan large enough to hold them, the covered with the marinade.  Place aluminium foil over the ribs and sit in the refrigerator for 24 hours. Rotate the ribs every 8 hours.

The trick to ribs is a very slow and low heat.

Cooking:

Turn half of the grill on low.  Place the ribs bone side down on the half of the grill with no heat. Leave on the grill for one hour. Flip the ribs leaving on the same side of the grill for another hour.  For the final 30 minutes move the ribs to the side of the grill exposing them to direct heat, bone side up.  

Cooking times may vary substantially as each grill cooks at different temperatures.  

Get the best grass fed beef from www.premierfoodsgroup.com

Braised Italian Pot Roast

A rich, flavor filled pot roast that will fill the plate and the palate fully.

 

 

INGREDIENTS:

1. For the Cheese cloth herbs mix
   • One 5-inch sprig fresh thyme
   • 5 fresh Italian, flat leafed parsley stems
   • 2 dried bay leaves or 1 fresh bay leaf
   • One 5-inch sprig fresh rosemary
   • 2 juniper berries, crushed
2. For the pot roast
   • One 2-pound piece shoulder of beef, bottom round, or pot roast
   • Kosher salt and freshly ground black pepper
   • All-purpose flour for dusting
   • 5 tablespoons butter
   • 1 cup coarsely chopped celery (about 2 stalks)
   • 1 1/4 cups coarsely chopped onion (1 medium-size onion)
   • 1/2 cup coarsely chopped carrot (1 medium-size carrot)
   • 1 bottle (750ml) dry red wine
   • 1/2 cup oyster mushrooms, coarsely chopped and soaked in 1 cup warm water
   • 1 tablespoon tomato paste
   • 2 cups canned whole or crushed tomatoes
   • Chicken broth as needed
   • 2 tablespoons cornstarch
   • 1/4 cup dry red or white wine

PREPARATION

1. To prepare the herbs:
   1. Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
2. To prepare the pot roast:
   1. 1. Preheat the oven to 350°F.
   2. 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and herbs. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
   3. 3. Strain the mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
   4. 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

Lemon Pepper Trout

This is a fast, easy and flavorful recipe that will make it seem as though you have been working on this all day long.

Lemon Baked Trout

Ingredients:

•Olive or canola oil cooking spray

•4 4-ounce trout filets,

•with skin

•Sea salt

•Freshly ground black pepper

•2 to 3 lemons

1/2 tsp of marjoram

1/2 tsp of thyme 

•Directions:

Set rack in center of oven. Preheat oven to 425 degrees. Or if using a preheat gas or charcoal grill to medium-hot and prepare for cooking with indirect heat remember you are baking these not grilling them.

Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray (our recommendation is an olive oil pump sprayer)  Arrange trout fillets on foil, skin down and spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt. 5 or 6 grinds of pepper, a light sprinkling of the thyme and marjoram and the zest of 1 of the lemons.

Cut off an end of a lemon and slice into the thin slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3 to 4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.

Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point.

This will feed 4 people.

We recommend a pine nut and arugula salad as a side and buttered, garlic and parmesan corn on the cob.

A GREAT fall meal Pork Chops with Apples and Onions

This is a great fall recipe.  Once the weather turns a little chilly and the leaves begin to turn to their various colors, pearl onions and apples with pork chops warms the home and the soul.  Enjoy !!!!!!!

 

 

 

 

Ingredients:

2 1/2 teaspoons extra virgin oil, divided

1 1/2 cups frozen pearl onions, thawed

2 cups Gala apple wedges

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon all-purpose flour

1 teaspoon cider vinegar

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

The perfect Jalapeno Poppers for Football, actually any season

This is an easy and perfect recipe for football or any season.  This will add that "better than restaurant" popper to your table and your guests and family will be begging for the recipe.

A favorite on our table.

Directions

Slice the jalapeños lengthwise and scrape out the seeds (this is when you need your gloves). Arrange the halves skin side up on a baking sheet and put them under the broiler until the skins blacken and bubble, about 5-8 minutes. Put them in a covered bowl or Tupperware container so the steam can loosen the skin.

Then sauté the onions and tomatoes in the leftover bacon grease. In a bowl, mix the softened cream cheese with the onion, tomatoes, bacon and cilantro.

Preheat oven to 350 degrees. Gently remove the skin from the jalapeños (try to keep the stem intact). Place them back on the baking sheet. Fill each half with the cream cheese mixture. Sprinkle the shredded cheese on each. Wrap in bacon and pierce with a tooth pick (OR LEAVE THE BACON OFF) then bake for another 10 or so minutes until the cheese on top is melted (and browned in spots, as I prefer).

One of our favorite Pork Tenderloin recipes

Simple, Classic, Refined and Tasty

Excellent when served with steamed garlic asparagus and roasted carrots

INGREDIENTS

• 4 large garlic cloves, pressed
• 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 1 2 1/2-pound boneless pork loin roast, well trimmed
• Fresh rosemary sprigs (optional)

PREPARATION

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork.

Place pork, fat side down (this is very important to do first), in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Football Season means Football munchies

Ingredients

• 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

• 3 limes, juice only

• 2 tsp. garlic salt

• 1 tsp fresh ground pepper

• 1 medium red onion, diced very small

• 2 large ripe Roma tomatoes, seeded, diced

• 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

• 1/2 cup chopped cilantro leaves

• 2 tablespoons of garlic, pressed 

• 1 pt. sour cream

• 11 whole pitted olives

• 11 grape or cherry tomatoes 

• Colorful tortilla chips for dipping

Instructions:

1. Mash avocados with lime juice and garlic salt in large bowl, until just creamy. Add diced onion and cilantro combine aggressively (this releases the oils in the cilantro, add tomatoes and stir in gently.  Taste and adjust seasoning with more garlic salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
2. Fill the glass pan with the guacamole first, add the salsa in one end zone, add the cheese in the other end zone. 
3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines.  Use small  red grape or cherry tomatoes and olives and arrange in a football formation.
4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!

Ingredients

• 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

• 3 limes, juice only

• 2 tsp. salt, or to taste

• 1 medium sweet white onion, diced

• 2 large ripe Roma tomatoes, seeded, diced

• 2 medium fresh jalapeño peppers, seeded if desired, diced

• 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

• 1/2 cup chopped cilantro leaves

• 1 pt. sour cream

• Food coloring for team colors (optional)

• Colorful tortilla chips for dipping

Instructions:

1. Mash avocados with lime juice and salt in large bowl, until just creamy. Add diced onion, tomatoes, jalapeños and cilantro and combine gently. Stir in grated cheese. Taste and adjust seasoning with more salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
2. If using sour cream for team colors, divide it into three bowls. Tint one portion with desired amount of food coloring, repeat for second bowl, and leave third bowl plain. To create design of guacamole, follow next procedure for piping, using three separate plastic zipper bags.
3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines and colored sour creams to designate Xs for the defense and Os for the offense. Or, use small yellow and red grape or cherry tomatoes and arrange in a football formation.
4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!