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Caramel Custard Variations

Caramel Custard is classic using simple ingredients with lots of variations of flavor profiles. Let’s explore all the possibilities using the base recipe as a guide. Then by adding just a few extra ingredients to enhance profile to new and tasty custard. By adding almond extract and amaretto liquor making recipe into Amaretto Caramel Custard.

Amaretto caramel custard

Base Caramel Custard Recipe:

Caramel Custard has two components, a sweet egg custard and caramelized sugar that’s place on bottom of ramekin. Start first by making a caramelized sugar that’s poured onto bottom of each greased ramekin. To make caramelized sugar has two techniques that can be done.

Basic Sweet Custard Ingredients

Standard way is to have sugar and water mixture cooked in skillet, until sugar becomes golden amber color. Note that the Side edges of skillet needs to be brushed with water to prevent sugar crystals forming. This important because if sugar crystal from they cause chain reaction making the whole sugar mixture crystallized. If this happens the crystalized mixture has to be discarded and start the process all over again.

Heating sugar in dry skillet with no water

The second method is quicker method that let’s you melt sugar in clean skillet with not water just sugar. This is a little more tricky, but once you master the technique it’s faster and has great results in smaller batches. Typically using 10 inch triply stainless steel skillet, with 1/3rd cup sugar over medium high heat. Shaking skillet constantly to move sugar around so doesn’t burn. Them pouring into 6 greased ramekins evenly. Note that using higher temperature silicone spatula to help get sugar evenly out of skillet.

Caramelized sugar in dry skillet

Sweet Custard Base Recipe:

Basic eggs, sugar and vanilla in bowl

Sweet custard needs to have 2 1/2 cups milk, 3 eggs, 1/3 cup sugar, 1 teaspoon vanilla to made great baked custard. Milk is the major liquid in making a custard, the classic custard uses whole milk. But skim milk will work if your diet conscious, having less body into the custard profile. Use a whisk to beat large eggs with sugar and vanilla until blended. The final ingredient is ground nutmeg that’s sprinkled on top of the custard before it is bake.

The techniques used to making a sweet custard is simple process of doing certain steps in order. The first step is to heat your milk. This could be done on range top in sauce pan on low heat, to prevent scorching. Using the microwave is safe and faster way to heat the milk in Pyrex measure. Next step is to mix together the sugar, eggs and vanilla in a mixing bowl. Whisking until egg mixture is blended well. Continue on to next step is to incorporate the hot milk into egg mixture slowly. Whisking mixture until combined, then strained back into Pyrex measure. This technique removes excess air from whisking and makes custard easier to pour into greased ramekins. Then dust the tops of the filled custards with nutmeg.

Bake the custards in a water bath in 325 degrees oven about 30 minutes. Checking custards with pairing knife, when inserted near center of custard the knife should come out clean. Remove custards onto cooling rack until cooled to room temperature.

Baking Caramel custard in water bath

Classic Caramel Custard:

Classic caramel custard is a basic sweet custard that has caramelized sugar on bottom of the filled ramekins when baked. This produces a wonderful caramel sauce when the Caramel custard Is unfolded.

Amaretto caramel custard
Caramel Custard Variations
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Caramel Custard is classic using simple ingredients with lots of variations of flavor profiles.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Caramel Custard Variations
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Caramel Custard is classic using simple ingredients with lots of variations of flavor profiles.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Ingredients
Caramelized Sugar
Basic Sweet Custard Mixture
Variation 1 of Amaretto Caramel Custard
Variation 2 Grand Marnier Liquor
Servings: Servings
Units:
Instructions
Caramelized Sugar
  1. Place sugar into a dry medium size skillet, cook over medium high heat. Shaking with circular motion to keep sugar evenly distributed over skillet. Try not to sir with high temperature silicone spatula, this tend to clump sugar.
  2. Adjusting heat to just right temperature so sugar caramelize evenly. When caramelized sugar reaches a nice amber color remove from heat immediately.
  3. Pour the caramelized sugar into greased ramekins. Try to evenly divid the caramelized sugar between each ramekin.
Custard Mixture
  1. Combine the base eggs, sugar and vanilla extract together.
  2. Then add your variations in this example orange zest, orange extract and Grand Marnier Liquor. Best well to combine custard mixture.
  3. Next heat the milk to scalding about 150+ degrees. I like using the microwave.
  4. Pour the scalded milk into custard mixture slowly. Beating as you pour. This tempers milk so eggs don’t curtal.
  5. Continue beating custard mixture until eggs mixture is completely incorporated.
  6. Strain through mesh strainer the custard mixture, this removes bubbles and makes a smooth custard.
  7. Pour strained custard mixture into caramel ramekins, evenly distributed custard mixture.
  8. Sprinkling nutmeg over top of each custard.
  9. Place on a tray that has rim good rim.
Baking Caramel Custards
  1. Pour warm water on rimmed tray to make a water bath for custards. It needs only inch of water. Then bake at 325 degrees oven for 35 + minutes.
  2. Check the custards with pairing knife, inserted about half way to middle of the custards. If it comes out clean remove from oven. But if comes out wet bake a few more minutes,
  3. Remove custards from water bath onto cooling rack. This will continue to cook as the cool. When room temperature, cover each custard with plastic wrap and refrigerate for 2 hours.
Platting Caramel Custards
  1. Amaretto caramel custard unmold from ramekins by running a pairing knife around ramekins. Turning the ramekins upside down onto dessert plate, tapping the ramekins to release the custard. Then garnish with nuts and whipped cream.
  2. Grand Mariner caramel custard unmold from ramekins by running a pairing knife around ramekins. Turning the ramekins upside down onto dessert plate, tapping the ramekins to release the custard. Then garnish with orange zest, orange sections, and whipped cream.
Recipe Notes

Caramel Custard ideas

amaretto caramel custard use almond extract, amaretto liquor, and garnish with almonds.

Grand Mariner caramel custard use orange extract, orange extract and Grand Mariner liquor. Garnish with orange sections, orange zest and whipped cream. 

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Ham & Bean Soup
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Instant Pot Ham & Bean Soup

Ham & Bean Soup is a perfect way to enjoy that leftover ham bone from the holiday meal. The Instant Pot is a perfect way to cook beans and ham together in a quick easy manner, without a lot of fuss. This wonderful hearty yet is still healthy soup for those cold winters day. In just about 90 minutes or less you can be enjoying this classic homemade soup.

Cooked Ham Bone
Ham Bone Steamed 45 minutes in instant pot.

This recipe used my wonderful ham bone from Smoked Root Beer Ham. The smoky flavors that infused into beans from this ham bone is outstanding.

Smoked Root Beer Ham

Selecting right beans:

Great Northern Beans

Choosing the right beans can be very confusing, making the right choice is simple task knowing about dry beans. The Northern Bean is wonderful larger white bean packed with fiber and has lots of good carbohydrates and some protein. When these beans are cooked properly they are larger then navy pea bean and have nice meaty texture. So these beans are perfect for hearty soups, baked beans and alternative protein sources. Using dry beans rather than canned cooked beans gives more natural and flavorful bean. Canned beans often have more processed taste, the only benefit is time saving. Using the instant pot makes all the right reason to use dry Northern Beans because high pressure steam cuts time by almost two third.

Ham & Bean Soup
Plated Ham & Bean Soup with Cornbread
Ham & Bean Soup
Instant Pot Ham & Bean Soup
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Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ham & Bean Soup
Instant Pot Ham & Bean Soup
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Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ingredients
Servings: Portions
Units:
Instructions
  1. Sorting Northern Beans by spreading the beans out on sheet pan. Picking through bad looking beans and any rocks or foreign items, then discarding them.
  2. Wash the northern beans well with water in strainer. Allow the water to drain off.
  3. Mise en place all the ingredients, trimming, chopping and measuring ingredients before starting the soup.
  4. Set the Instant Pot to sauté mode and cook the carrots, celery and onions for 3 to 5 minutes.
  5. Add the drained northern beans to sautéed vegetables. Stirring well and cook for 1 minute.
  6. And to beans and vegetables the chicken stock or water. Stir well.
  7. Place the ham bone into instant pot arrange so fits into pot.
  8. Close the lid and set the steam leaver to closed position.
  9. Set to mode button to soup and adjust time to 45 minutes. Using the + & - buttons.
  10. Let the pressure come down naturally, this takes an additional 15 minutes but produces a more tender ham and maximum flavor extraction. If you’re in hurry set top pressure valve to open mode. Be careful of the very hot steam. This can burn hands or arm instantly.
  11. Remove ham bone and stir soup, you may have to adjust amount of stock or water to soup. If needs more liquid add 1 to 2 more cups of stock or water.
  12. Remove skin, bone and fat from ham.
  13. Chop the ham into bite size pieces. Add the ham back to the soup, stirring well. Adjust seasonings with pepper, salt if needed.
  14. Place a good size portion of soup in a bowl. I like to use wide rim bowl, heaping beans and ham in middle for height. Cornbread is perfect accompaniment with green garnish like celery leaves. Enjoy 😊
    Ham & Bean Soup
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Plated Air Fryer Peach Pork Chops
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Air Fryer Peach Pork Chops

Plated Air Fryer Peach Pork Chops
Plated Air Fryer Peach Pork Chops on a bed of braised beets with side of potato wedges.

Air Fryers makes summer foods fast and tasty, the Air fryer peach pork chops is perfect choice. This recipe only takes 5 to 6 ingredients and less then 30 minutes to make. First season Pork Chops with my BBQ spice rub or your favorite store bought varieties, give the rubbed chops some time to rest.

Air Fryer setup

Each air fryer is a little different. Pork chops cook best at 350 degrees temperature settings. Some air fryers have pre settings, use the appropriate setting. Warm up air fryer for about 2 to 3 minutes with basket. Then after preheated place season Chops in air fryer basket, and set timer for 18 minutes for thick chops. If you have thin chops use 12 minutes. Spritz the seasoned pork chops with EVO Oil Sprayer. Caution don’t use PAM spray or vegetable spray they mess up non stick basket. Close basket in air fry and let air fry for have the time. This takes about 6 to 9 minutes depending on the thickness of the chops. The goal is to get the chops nicely browned.

Air Fryer Timer Setting 18 minutes
Air Fryer Timer Setting 18 minutes

Peach Glazed Pork Chops

Peach Riesling Jam

The peach glaze is the magic to this recipe, a simple mixture of my Peach Riesling Jam thinned out with more Riesling Wine. About Half way through air frying remove basket and turn the pork chops over. Then brush with the thinned out Peach Riesling Jam mixture over each chop. Now continue air frying to end of cooking time. Check internal temperature of the Pork Chops close to end of cooking, the temperature should be 145 degrees. The finished chop should be around 150 degrees with a nice caramelized glaze. If all possible let the Chops rest for 5 minutes before serving.

Plated Air Fryer Peach Pork Chops
Air Fryer Peach Pork Chops
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Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Plated Air Fryer Peach Pork Chops
Air Fryer Peach Pork Chops
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Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Ingredients
Servings: Chops
Units:
Instructions
  1. Season each pork chop with 1 teaspoon of BBQ Spice Rub. Work the spice rub in with your fingers. Allow pork chops to rest for 5 minutes minimum.
    BBQ Season Pork Chops
  2. Make peach glaze by mixing peach Riesling Jam with some Riesling Wine to achieve right consistency. Set aside for future step.
    Peach Riesling Jam with Riesling Wine added.
  3. Set up air fryer temperature to 350 degrees, let the air fryer heat up 2 to 3 minutes.
    Air Fryer temperature set to 350 degrees
  4. Place seasoned pork chops in basket and spritz with EVO sprayer using olive oil.
    Pork chops cooked halfway
  5. Place basket back into air fryer and set timer to 16 - 18 minutes for large chops. Set timer to 12 - 15 minutes thin chops. Air fry chops half way through time.
    Air Fryer Timer Setting 18 minutes
  6. Remove basket from air fryer half way into cooking time about 6 to 8 minutes. Turn chops over and brush liberal amount of peach glaze on each chop.
    Pork chops cooked halfway
  7. Place peach halves along side pork chops in basket and season with BBQ spice rub, and brush with some peach glaze. Put basket back into air fry and continue to air fry for remainder of time.
    Glaze pork chops with peach Riesling Glaze
  8. Remove basket from air fryer and check the internal temperature of chop. It should read 145 to 150 degrees. If less then 145 degree put back in air fryer and continue to cook a few more minutes.
  9. Remove basket from air fryer and let the pork chops rest 5 minutes before serving if all possible.
  10. Plate peach glaze pork chop on bed beets or greens. Serve with potato wedges and garnish with peach halves.
    Plated Air Fryer Peach Pork Chops
Recipe Notes

Nutrition Facts
Air Fryer Peach Pork Chops
Amount Per Serving
Calories 433 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 96mg 32%
Sodium 1240mg 52%
Potassium 1032mg 29%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 29g
Protein 38g 76%
Vitamin A 9%
Vitamin C 18%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

An alternate cooking method is to grill peach glaze chops with indirect heat, this will take a little longer to prepare. About 12 to 15 minutes a side brushing glaze on every time turn chops. This give chops a more smoked flavor profile. Grilling peaches will have more depth and smoked flavor profile.

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Black Berry BBQ Sauce

Black Berry BBQ Sauce is great way to use all the abundance of fresh berries. Fresh berries are very perishable this wonderful Black Berry BBQ Sauce can be used for so many different food applications. BBQ meats to glaze on desserts, fruits to salad dressings. Because of it’s high acidicness this sauce can be preserved in Ball Jars and keep for year or more.

Berries infused in white vinegar

Infusion of berries and vinegar:

Infusing flavors into vinegars is simple task, using 5% white vinegar is one of the very best mediums for infusing flavors. This vinegar has a neutral flavor and will absorb any aromatics. By using the cold infusion method produces the best results. It preserves natural flavors, especially if they are delicate. The process takes a little time, at least 24 hours and up to 2 months to develop a good flavor profile. This cold berry vinegar infusion is the Fundamentals for the Black Berry BBQ Sauce.

Cooking Black Berry BBQ Sauce:

Making Black Berry BBQ Sauce is all about slow boiling berry vinegar infusion with sugar and apple juice. This is where the magic takes place and transforms flavors. The process takes some time so be patient let the magic of slow cooking do it’s work. To help thicken sauce xantham gum works wonders, because it’s a thickener and emulsifier. As the Black Berry BBQ Sauce cooks the sauce becomes slowly thicker and deeper dark color. Flavors intensify building a wonderful flavor profile.

Black Berry BBQ Sauce
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Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Black Berry BBQ Sauce
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Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Ingredients
Servings: Ounces
Units:
Instructions
  1. Infuse the black berries and frozen raspberries into white vinegar. Put both types of berries into Ball Jar and adding the white vinegar. Fit lid and ring onto jar and let macerate for 12 hours. This develops the flavor profile.
    Infusion of blackberries and red raspberries into white vinegar in ball jar.
  2. Next is to make the Black Berry BBQ Sauce by pouring the macerated berries and vinegar into heavy duty sauce pan or stock pot. Then add Apple Juice and bring the berry mixture to boil.
    Combine infused berry vinegar and apple juice together in sauce pan.
  3. Mean while mix together in a bowl the sugar, xantham gum, and optional crushed chili pepper. Making sure that the sugar mixture is evenly combined.
    Combine sugar and xantham gum together in bowl
  4. Now add the combined sugar mixture to hot boiling berry liquid. Whisking hard to the dissolve the sugar into berry liquid. Continue slow boil until BBQ Sauce thickens to Nappe consistency.
    Bring berry vinegar and apple juice in sauce pan.
  5. Adjusting seasoning with salt, sugar and pepper to achieve balanced flavor profile.
  6. Pour boiling hot BBQ Sauce into sterilized ball jars, place sterilized lid and rings onto jar and seal. To insure proper seal heat in hot water bath for 10 to 15 minutes. Cool on wire racks.
    Black Berry BBQ Sauce that is sealed in Ball Jar
  7. Drizzle over grilled chicken or pork adding a perfect sweet and tangy BBQ flavor to your entree.
  8. Drizzle over air fried boneless chops to add perfect sweet and tangy BBQ flavor to your entree. Over a bed of braised broccoli rabe.
Recipe Notes

Nutrition Facts
Black Berry BBQ Sauce
Amount Per Serving
Calories 144 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.003g
Sodium 64mg 3%
Potassium 95mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 35g
Protein 0.2g 0%
Vitamin A 0.3%
Vitamin C 16%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
formats

Spicy Air fryer Salmon Filet

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Finish garnishing Spicy Air Fryer Salmon.

Tired of same old salmon filets the Spicy Air fryer Salmon satisfies those cravings. The key to flavorful salmon filets is putting some hot spices into rub with hint of sweetness. Most of all it takes just a few minutes to cook the salmon in the Air-fryer. Yet keeping salmon filet moist and flavorful. With just a few extra ingredients, say by by to boring salmon.

It’s all about using a spicy rub:

The spicy rub for salmon filets needs these key ingredients salt, sugar, spices and herbs. Next is to make a great rub needs Salt. Why is salt the most important factor, salt gives flavor to the salmon. Salmon needs the salt which helps hold it’s moisture and still supporting it’s texture. Choosing the right salt is just as important, use kosher salt rather than plain table salt which often contains iodine. The salt releases moisture in Salmon absorbing ingredients back into salmon. Third this takes time, allowing 15 to 20 minutes to do it’s magic.

Next is using sugar to adding a little sweetness and promoting good caramelization as salmon filet Air-fries. There is two good types of sugar to use in rub, brown sugar or Sugar in The Raw. Brown sugar has more molasses profile giving a more stronger deeper flavor profile. Sugar in The Raw has natural slight molasses flavor profile. Caution don’t add too much sugar to rub, just enough to balance flavor.

Bring some Pizzazz into the spice rub:

Now adding some wow to the rub, useing aromatics is key to having a successful rub. Choosing the right spices can really break that lackluster salmon, and bring back some wow. Typical spices used is paprika, black pepper, coriander, cumin and cayenne. Trends change, chipotle pepper was big hit for years, this has a smoky light amount of heat profile. Now a new trend is sriracha hot sauce, which is red chilies and garlic profile. Sriracha is everywhere, stores stock bottles of all different types including sriracha powder. This is a good possibility to use for spicy air fryer salmon filet rub.

Going one step further with the spicy rub by following the new next trends, by using Carolina Reaper powered. Very flavorful but extremely hot chili pepper, caution in adding the right amount of Carolina Reaper powder into rub. The goal is to have just right amount of heat and flavor with some sweetness and garlic profile. Having something simular to sriracha profile but with some punch. Be sure to adjust amount of Carolina Reaper powder to your taste level. This might be only using 1/8 to 1/2 teaspoon of Carolina Reaper powder to one batch of rub.

Making Spicy Rub for salmon is a fairly simple task, combining kosher salt, sugar, and aromatic spices all together in bowl or mortar and pestel. I usually make fairly large batch of spicy rub, and keep extra in sealed jar for future uses. This cuts mise en place time down in future preparations.

Applying Spicy Rub to Salmon Filet:

First task is to prep the salmon filet, often I purchasing a side of salmon or couple of pounds of salmon filet. Some might have skin still attached to the filet. Using boning knife slip knife just under the salmon skin, with skin side of salmon facing down. Starting at tail end of filet and holding the salmon skin with left hand. Carefully slide the knife carefully towards right removing skin from salmon. Often salmon skin is slippery, try using paper towel to hold salmon skin for a better grip. Then cut salmon in size portions you like, 4 ounce, 6 ounce or 8 ounce portions are most common. This takes a little practice, but will save you lot of money, buying proportion salmon is almost double in cost.

Next place the silvery finished colored side of the salmon down on the cutting board. Now sprinkle 1 to 2 teaspoons of spicy rub onto top of each filet. Then rub spice mixture into each of salmon filets. Flip salmon over and sprinkle 2 teaspoons or more of spicy rub on the cut side of each salmon filet. Again rub spicy rub into salmon filets. Place in container and cover with plastic wrap, then refrigerate for 20 minutes.

How to Air Fry Spicy Salmon Filets:

Most air fryers have a fish setting, this is a preset function on your air fryer. My PowerXL Air Fryer has a preset function for 10 minutes at 350°F. This is a good starting point, it’s not too high temperature for the spicy rub. This is just long enough to cook the salmon to a safe temperature, about 135 to 140° internal temperature. Note the longer time in the air fryer, the fish looses more moisture, which can become dry and chewy. The goal is to have a moist and very flavor salmon filet.

Looking for another Air Fry Salmon Recipe

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Airfryer Salmon Filet
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Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Airfryer Salmon Filet
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Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Ingredients
Salmon Filet
Hot Spicy Rub
Spicy Ranch Dressing
Servings: Portions
Units:
Instructions
Hot Spice Rub
  1. Combine together in mortar and pestle the kosher salt, Turbinado Sugar, smoked paprika, black pepper, Carolina Riper chilies powder and season salt. Mixing well with pestle until nice evenly ground mixture comes together. Taste the mixture, and adjust Carolina Riper Chilies powder to your liking.
    Grinding Spicy Salmon Rub
  2. Place well mixed hot spice rub in storage jar. Note this might make more then you need for just 2 salmon filets.
Spicy Salmon Filets
  1. Remove skin from salmon filet with boneing knife. Cut the salmon filet into 5 to 6 ounce portions.
  2. Next season both sides of salmon filets with Hot Spice Rub putting one teaspoon of rub on each side of filets.
    Sprinkling Spicy Seasoning Rub onto salmon filets.
  3. Spray each salmon filet with Extra Virgin Olive Oil. I like to use EVO Sprayer each spritz is 1/4 teaspoon of oil. This controls the coverage of olive oil nicely.
    Spray Salmon Filets with olive oil using the EVO Sprayer
Airfry Spicy Salmon Filets
  1. Preset Airfryer to fish setting or 350°F, allow airfryer to warm up this only takes about 2 minutes max.
  2. Place the seasoned salmon filets with cut side down into Airfryer basket. My PowerXL holds two filets nicely. Push basket into Airfryer and adjust time to 10 minutes. Note about half way into cooking process flip salmon over carefully. Then continue cooking until timer goes off.
  3. Squeeze some fresh lemon juice over top of each cooked salmon filet.
Serving Hot Spicy Salmon Filets
  1. Place carefully remove the salmon filet from the basket with fish spatula. Place salmon filet onto plate carefully
  2. Drizzle some spicy ranch dressing in decorative manner onto plate. Add green vegetable of your choice of cooked Asparagus, Brussels Sprouts, Broccoli, Green Beans are all great choice. Also serve nice starch like Risotto, Smashed Potatoes.
    Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Ranch Dressing
  1. Combine together in small bowl, the Hidden Valley Ranch Dressing, Sriracha Sauce and Carolina Reaper Chilies powder together.
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Smoked Root Beer Ham

Brine the ham

OMG Smoked Root Beer Ham is so good, it only takes some time and extra effort for best tasting ham. The key is brine a bone-in ham with A&W root beer overnight. In this brine add mustard, worchesrshire sauce and brown sugar to a 2 liter bottle of A&W root beer. Note do not use diet root beer it doesn’t work, because of the sweetener used in making diet soda. A good long soak overnight builds flavors. Do not add extra salt the ham has plenty salt already added.

Smoking the ham

Smoking Root Beer Ham on Green Egg with Apple Wood Chips for 4 hours
Smoking Root Beer Ham on Green Egg with Apple Wood Chips

Slow smoking the marinated root beer ham using a drip pan. Fill the drip pan with a quart of marinate with some apple juice. Choosing the right pairing of wood chips will help give a great mild smoky profile finish. My favorite mild smoking chips is apple wood. These chips never come off to strong of smoked flavor profile. The Green Egg does a wonderful job of keeping smoke circulation around the ham. The trick is keeping heat as low as possible without charcoal going out. Keeping the temperature around 250°F works out best. All dampers are just about closed off. Second trick is soaking wood chips with water in a ziplock bag for a good hour. Using a half of ham it takes about 3 cups chips. Adding a hand full of chips every 20 to 30 minutes. I smoked half of a ham for about 4 to 5 hours to internal temperature reaching 150°F. It’s all about the glazeWhile the ham is smoking it’s time to make the glaze. I used the root beer marinate to make this glaze. By using a heavy duty sauce pan and reducing marinate into a thick syrup. Don’t try to rush reduction, just keep cooking at a good slow boil. When the bubbles become very large the syrup is just about ready. Don’t get fooled as the syrup cools, the glaze will get thick. Reducing the syrup too long will become too caramelized and that can have too strong of a burnt taste. Pour syrup glaze into a bowl

Brush glaze onto ham about half way into smoking process, the internal temperature of ham around 100°F. Every 20 to 30 minutes brush on some glaze and and more wood chips to coals. When the ham is finished it will have shiny glaze and golden color. Be sure to save the remainder of glaze to drizzle over ham as it is served. OMG it so good. My all time favorite is Swedish Buns with Smoked Root Beer Ham and Cranberry Jam.

Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Nutrition Facts
Smoked Root Beer Ham
Amount Per 320g
Calories 320 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 1463mg 61%
Potassium 40mg 1%
Total Carbohydrates 39g 13%
Sugars 37g
Protein 25g 50%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Ham & Bean Soup
Plated Ham & Bean Soup with Cornbread
Smoked Root Beer Ham
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Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Smoked Root Beer Ham
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Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Ingredients
Root Beer Marinate
Root Beer Ham
Servings: Servings
Units:
Instructions
Root Beer Marinate
  1. Combine together the root beer, Worcestershire sauce, brown sugar, prepared mustard in large stock pot or storage container. Whisk well until all ingredients are mixed and dissolve the brown sugar into the marinate.
    Marinating Ham in Root Beer, Mustard, Brown Sugar and Worcestershire
  2. Refrigerate the marinating ham overnight. If marinating a whole large ham marinate for at least 24 hours.
Smoking Root Beer Ham
  1. Prepare smoker. I like to use Green Egg Smoker/Grill. First get charcoal started this takes about 10 minutes. Caution don’t get charcoal too hot about 1/3 coals red hot. Get place setter with drip pan filled with 2 to 3 cups of marinate and 2 cups of apple cider or beer/wine. I like to set temperature proble on grill to read smoke chamber temperature. Add a good hand full of soaked apple wood chips.
  2. Place 1/2 ham cut side down onto clean grill grids. Then put into plate setter. Put the temperature probe into meaty section of ham. This probe will read the internal temperature of the ham. Close lid set dampers to almost totally closed.
  3. Adjust dampers so chamber temperature is 225°F to 250°F. this is tricky keep an eye on temperatures. Don’t let heat get over 300°. If gets too hot add more liquid to drip pan and close the dampers more. If you have too add some ice to drip pan get that temperature down.
  4. The key to successfully smoked ham check every 20 to 30 minutes add soaked wood chips handful at time.
  5. About 1/2 way into smoking time, internal ham temperature is near 100°F start brushing root beer glaze onto ham. Continue brushing root beer glaze every 20 to 30 minutes. Remember to add a handful soak chips to charcoal.
  6. When the ham reaches internal temperature of 150°F it’s done.
  7. Remove smoked ham from smoker and cover with foil. Let it rest for 15 minutes or more.
  8. OMG this is outrageous good ham. Slice and drizzle some of the root beer glaze over ham. Serve with mashed sweet potatoes and green vegetables. Or make my flavor Smoked Root Beer Ham sliders on Swedish Buns with Cranberry Jam Yum.
    Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
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BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops with some Polynesian flair, that’s moist and tender. The key is all in the marinating. by using fresh pineapple’s enzymes to tenderize the pork. This is a quick and easy BBQ Pork that can be done in less then 20 minutes.

Polynesian Sauce

It’s all about the sauce, a hybrid of teriyaki sauce with tropical profile. The fresh pineapple is one of the key ingredients giving more tropical flavor profile. What makes this different is use of ketchup as supporting flavor profile. Still holding true to key components of teriyaki sauce with soy sauce, brown sugar, ginger, garlic and vinegar. A simple short cut would be to use western dressing with garlic and crushed pineapple which works very well. But I found that making your own sauce can tweak flavors and build more unique profile. Two simple tweaks to Polynesian Sauce was canola oil and crushed hot chili flakes. Adding these two additional ingredients really boosted flavors. Of course the amount of chili flakes and type of chilies flakes can be adjust to your likings. This sauce can be used as marinate and dipping or brushing sauce.

 

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Ingredients
Polynesian Sauce

Polynesian Pork Chops


Servings: People

Units:

Instructions
Preparation
  1. To make the Polynesian sauce put the pineapple chunks, soy sauce, garlic, ginger root, Western Dressing, honey and cider vinegar into blender. Process until forms a emulsion about 45 seconds on medium speed.
    Blending Polynesian Sauce in Vita Mix

  2. Trim pork, cut into 6 oz portions and wrap a strip of bacon around each pork chop. Secure bacon to pork chop with toothpick. Season each bacon wrapped pork chop with garlic pepper. Place in zip lock bag.
    Trimming pork loin and wrapped with bacon

  3. Pour 2 tablespoons of Polynesian Sauce over each bacon wrapped chop in zip lock bag. Zip close the bag and refrigerate the marinating pork chops for 1 to 2 hours.

BBQ/Grilling
  1. Place Marinated Pork Chop just off the direct heat if charcoal grilling, place cover on grill and BBQ for 6 to 8 minutes on one side. Turn over each grilled pork chop. Place pineapple slice more closer to direct heat. Cover grill and cook another 6 to 8 minutes. Check the temperature of pork chops they should have internal temperature of 150°F. Brush some more Polynesian Sauce over each pork chop. Finally turn the pineapple over move pineapple so it doesn’t burn.

Presentation
  1. Plate the BBQ Pineapple Pork Chops with brushing of Polynesian Sauce over top of choppes and sprinkle chopped macadamia nuts over each chop. Serve with Black Bean and Corn Salad or Polynesian Rice. Garnish with fresh fruit and cilantro or parsley sprigs.

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Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
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Chocolate Mint Fudge Sauce

This chocolate mint fudge sauce is a rich and minty thick sauce. I based the chocolate mint fudge sauce on my Mother’s sauce recipe. The recipe originally comes from a cafe in California where my Mom worked during the Great Depression. She was an outstanding cook which inspired me to become a Chef. Her original recipe was made with Hershey Cocoa Powder, sugar and evaporated milk. Mom’s sauce was wonderful, but needed to be modernized with some newer and better ingredients.

Modernizing the original Chocolate Fudge Recipe:

One of the very first changes made to original recipe was to infuse chocolate mint leaves into ev

Chocolate Mint Plant

Chocolate Mint Plant

aporated milk and sugar. The infused mint gives the chocolate fudge sauce totally new profile. Using chocolate mint rather then peppermint or spearmint leaves gives the sauce a new prospective. One of my very best taste testers says the sauce reminds them of Andy’s Mints. By picking mint fresh from garden, and mashing sugar into the mint leaves brings out aromatics of the mint.

To infuse the chocoalte mint flavor, bring cool evaporated milk and crushed minted sugar to boil slowly. As the heat comes up slowly to boil the essential mint oils comes out of leave and into the milk. The whole kitchen becomes filled with this wonderful mint aroma.

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The next big modification to Mom’s sauce recipe is using different type of chocolate. Now grocery stores have many different choices of dark chocolate chips to choose from.  Nestle 53% Dark Chocolate and Ghirardelli 60% Dark Chocoate is two of more popular varieties. My favorite is Ghiradelli 60% it’s just a little bit smoother and with rich chocolate flavor profile. Both taste wonderful. This addition of dark chocolate replacing Heresy Cocoa Powder makes big difference. The  chocolate mint fudge sauce would make Mom proud.

Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
Chocolate Mint Fudge Sauce
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Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
Chocolate Mint Fudge Sauce
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Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Remove the stems from mint, chop coarse the mint leaves. Combine the chopped mint leaves and sugar and crush mint leaves into sugar. I recommend using mortar and pestle for best results. If you don’t have mortar and pestle crush with wooden spoon in bowl.
    Trimming stems off leaving just Chocolate Mint leaves.
  2. Place the crushed mint and sugar into 2 quart sauce pan and add evaporated milk. Stirring well the mixture over medium heat until it just about comes to boil. Reduce heat to just a simmer for about 2 minutes.
    Crushing Chocolate Mint leaves and sugar with Mortar & Pestle.
  3. After mint sugar and evaporated milk mixture simmered. Strain all mint leaves out of cooked minted sugar mixture into bowl. Rinse out the sauce pan and pour the strained mixture back into sauce pan.
    Straining Choclate Mint leaves out of cooked milk and mint infused sugar.
  4. Heat the strained minted sugar liquid to almost a boil, add the semi sweet chocolate and stir constantly. Continue stirring until becomes thick and sauce is bubbling.
    Stirring dark chocolate into cooked minted milk.
  5. When the chocolate mint fudge sauce is thick and smooth add butter, vanilla and mint extract, Stir until well combined taste to adjust flavor profile it might need more mint or vanilla to your preference.
    Adding butter and chocolate mint extract.
  6. Pour the cooked chocolate mint fudge sauce into a quart mason jar and seal with lid and ring. Label and date the jar of sauce. Keep refrigerated for about 1 month if it lasts that long.
    Chocolate Mint Fudge Sauce in canning jar.
  7. Drizzling Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
    Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
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Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
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Berry Yogurt Tapioca Gelatin

Berry Tapioca Yogurt Gelatin

Berry Tapioca Yogurt Gelatin

Looking for light refreshing dessert with fresh berries, healthy Greek non fat yogurt? Then Berry Yogurt Tapioca Gelatin is perfect choice to satisfy your creating. If your counting Weight Watcher Smart Points this extra large serving is only 3 Smart Points.

Keeping ingredients to minimum:

My goal is to keep the key ingredients just to 3 or 4, with the optional extra add in ingredients. To do this sugar-free jell-o is great starting point. The only problem is texture is plain and boring. By adding just one key ingredient makes world of difference. Believe it or not minute tapioca changes the texture. Then adding some Greek Yogurt builds body and creamy element to this dessert. Finally by adding some berries to boost the flavors and develop the profile. This accomplishes keeping Weight Watcher Smart Points to minimum.

Making a light and creamy gelatin:

As a rule gelatin has uniqueness in texture achieving good mouth feel is important.  Gelatin profile can achieve creamy texture in  several different ways. The first path to creamy texture is using Greek non-fat Yogurt. This provides a concentrated dairy protein and tartness to the gelatin. But by just using yogurt will have very dense texture, which needs to be lightened. To achieve a lighter texture can be done several ways adding whipped topping like Cool Whip Lite. This adds some extra creamy texture and builds more fluffy texture.

Blending Berry Yogurt Tapioca Gelatin on medium speed.

Blending Berry Yogurt Tapioca Gelatin on medium speed.

Another possibility is to whip the gelatin at right consistency using whisk attachment on mixer. The key is to have the gelatin just about to gel forming stage before it becomes firm gel. Beating gelatin can almost double in volume becoming very light and fluffy. This is wonderful trick but is extra step and takes about 10 minutes to accomplish good results. Could this process be done in food processor or blender and get the same results? One thing for sure is adding Greek non-fat Yogurt and Cool Whip Lite works very well. But still the gelatin has somewhat of a dense texture. Beating air into the gelatin would be good step forward to achieving fluffy gelatin.

 

Being creative with flavors:

Margarita Tapioca Dessert

This recipe has infinite possibilities by changing the flavor of Greek yogurt and sugar-free gelatin can give endless possibilities. My rule of thumb is to go with flavors that are in season. Berries in spring, melons in summer, apples, pears in fall and citrus in winter. Putting a twist in flavors with herbs and spices, or some sweet wines or liquior really steps up profile. As example Adult tapioca dessert with some extra kick and different flavor profile.

Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
Berry Yogurt Tapioca Gelatin
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The Berry Yogurt Tapioca Gelatin is perfect choice in satisfying your sweet cravings without gilt. This is light and fluffy dessert with berry taste that’s only 3 Weight Watchers Smart Points.
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
Berry Yogurt Tapioca Gelatin
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The Berry Yogurt Tapioca Gelatin is perfect choice in satisfying your sweet cravings without gilt. This is light and fluffy dessert with berry taste that’s only 3 Weight Watchers Smart Points.
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Servings Prep Time
2 People 5 Minutes
Cook Time Passive Time
2 Minutes 4 Hours
Ingredients
Berry Yogurt Tapioca Gelatin
Garnishing
Servings: People
Units:
Instructions
Yogurt Tapioca Gelatin Mixture
  1. Soak the minute tapioca with cold water in 2 quart saucepan for 10 minutes.
  2. Bring the soaked tapioca in water to boil, cook for 2 minutes.
  3. Add the sugar-free gelatin to cooked tapioca whisking well until gelatin is dissolved into tapioca water. This should take about 1 minute to make sure gelatin is dissolved.
    Add sugar-free gelatin to cooked tapioca water mixture.
  4. Optional add extra sweetener if you like a sweeter profile.
  5. Chill yogurt tapioca gelatin mixture over ice bath. Stirring often until become cool and thicken. This should look like thick heavy cream consistency.
    Chill tapioca gelatin over ice bath until thicken
  6. Blend the tapioca gelatin in blender on medium speed for 45 seconds. This will aerate tapioca gelatin making nice and fluffy.
    Blending Berry Yogurt Tapioca Gelatin on medium speed.
  7. Next add the yogurt to tapioca and gelatin mixture whisking until blended. This should take about 1 minute.
  8. Chill the mixture down on ice bath until cool. Then add cool whip lite folding into yogurt tapioca gelatin mixture. Carefully fold cool whip lite into yogurt tapioca gelatin until well combine.
    Whisk in Cool Whip Lite into Tapioca Yogurt Gelatin mixture
  9. Pour yogurt tapioca gelatin mixture into glass dessert dishes. Cover and chill with plastic wrap in the refrigerator for at least 4 hours.
    Filling Glasses with yogurt tapioca gelatin
Garnishing Yogurt Tapioca Gelatin
  1. Remove Yogurt Tapioca Gelatin from refrigerator when firm about 4 hours. Take the plastic wrap off glass and wipe off any excess moisture. Then garnish with rosette of whipped cream or cool whip.
    Berry Tapioca Yogurt Gelatin
  2. Top with fresh berries or sliced strawberries. Then finally drizzle with chocolate sauce.
    Berry Yogurt Tapioca Gelatin with Strawberries and Chocolate Sauce
Recipe Notes

A wonderful topping for Berry Yogurt Tapioca Gelatin is Chocolate Mint Fudge Sauce

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carefully place the vegetables first on plate then arrange chicken breast on top.
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Chicken Breast en papillote

Chicken Breast en papillote (paper parcel):

Chicken breast en papillote is extremely easy and tasty way in which to prepare a chicken breast. The paper parcel technique keeps the meat very moist and tender. The key to this is using parchment paper, sealing in the nutrients and holding moisture into the food. But still getting the benefit of dry heat cooking. To make paper parcel cut 24 inch length parchment paper, then fold in half. Trim the parchment paper to form heart shape.

Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.

Cut 24 inch piece parchment paper and cut into heart shape.

The beauty of this cooking method is the easy clean up that can be prepped in advance for quick preparation. Bake the Chicken Breast en papillote in 400 degrees oven for 20 to 25 minutes depending on chicken breast size and amount. Be sure to use instant read thermometer to check the internal temperature of chicken breast. The chicken breast needs to be cooked to 170°f internal temperature. Timing of cooking is only guide line. The amount of vegetables and size of chicken breast will determine cooking time along with oven temperature.

 

 

 

 

Trim chicken breasts:

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

The chicken breast that I was using was so thick that they needed to be butterflied and pounded with meat mallet. A simple trick use plastic wrap over chicken while you pound the breast flat. Be careful not to pound too hard and punch holes into chicken breast. The goal is just to flatten breast and slightly tenderize breast. This also increase surface area for the chicken to cook quickly.

 

 

 

Keeping the carbohydrates to minimum:

Spiralize zucchini with medium blade.

The goal is to reduce carbohydrates by using zucchini that has been spiralized. The zucchini spirals is wonderful replacement to spaghetti noodles. To build supporting flavors by adding some onions, sweet peppers and cherry tomatoes complements the Italian profile.

 

 

 

 

 

 

 

Adding some Wish Bone Fat-free Italian dressing to season vegetables and chicken boosts flavors and without sacrificing too many calories. The key to building successful flavors is to build layers seasoning each layer. Using Wish Bone Fat-free Italian Dressing works very well only 15 calories per serving. This keeps the whole process simple and very flavorful. Pouring only 1 tablespoon of dressing over the vegetables works wonders.

 

 

 

 

 

Chicken Breast en papillote (foil parcel):

The foil parcel chicken breast perfect for grilling without a big mess of grilling and not heating up kitchen. By using foil will have less chance of having over cooked chicken. By grilling at about 350 degrees indirect heat techniqe for about 25 minutes.

carefully place the vegetables first on plate then arrange chicken breast on top.
Chicken Breast en papillote
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This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
carefully place the vegetables first on plate then arrange chicken breast on top.
Chicken Breast en papillote
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Portion
Units:
Instructions
  1. Trim and remove excess fat and skin from chicken breasts and butterfly with knife.
    Trim and butterfly chicken breast with boning knife
  2. Tenderize chicken with meat mallet (optional) This reduce cooking time by making chicken breast thinner. Do not over pound out chicken breast just flatten some. Place chicken in zip lock bag and pour the Italian Dressing over chicken. Marinate for 15 to 20 minutes.
    Pound the chicken breast covered with plastic wrap and flattened with meat mallet.
  3. While chicken is marinating in Italian Dressing peel and slice onion, spirlized zucchini or slice. Remove stem and seeds from sweet pepper then slice. Wash and halve the cherry tomatoes.
    Prep vegetables
  4. For each package cut 24 inch strip of foil. Spray one side of foil with vegetable spray. Optional use 24 inches of parchment paper spray with vegetable spray.
    Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.
  5. Spray foil or parchment paper with vegetable spray.
  6. Place foil or parchement paper with vegetable spray side up on clean counter. Next layer onions, zucchini, sweet peppers on top of sprayed foil stip right in center of foil. Season vegetable with salt and pepper. Optional herb seasoning like Italian Herb Blend.
  7. Next place chicken breast on top of vegetables and garnish top of chicken with cherry tomato halves. Drizzle a little extra Italian Dressing over all food.
  8. Foil the foil over vegetables and chicken to make a backage crimping foil to seal
  9. Bake in 375 degree oven for 30 minutes or until internal temperature is 170 degrees. Note this is important that you cook chicken to 170 degress to be safe. Note the baking time is just estimating, depending on the amount of vegetables thickness of meat and type oven baking will determine cooking time. A convection oven or air fryer will be faster then conventional oven and some toaster ovens. I would advise checking internal temperature of chicken breast.
  10. Optional Grilling Chicken Package, suggest grill temperature of 350 to 375 indirect heat. So if you have gas grill turn burner on side of grill and place Chicken Backage on the other side of grill and shut the lid. This could take a little longer might be 45 minutes but flavor wonderful. The last 10 minutes could be uncovered to give more Smoky flavor.
  11. Carefully remove chicken breast from foil package onto plate and arrange vegetables around chicken in attractive manner. Enjoy. Just dispose of foil that food cooked on with very little clean up.
  12. Plated Chicken Breast en papillote.
    carefully place the vegetables first on plate then arrange chicken breast on top.
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