Crockpot Creamy Tuscan Chicken Thighs

Crock Pot  Creamy Tuscan Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs are rich and creamy that you will not believe how easy it is to prepare.

Let your slow cooker or crockpot do all the cooking to have a delicious dinner ready and waiting.

Italian Cuisine

Italian cuisine is much like their spoken language. How so?

Well, there is a national language that every region speaks but every region has their own dialect that they speak between one another.

And you can see this same phenomenon in Italian cooking.

Each region has their own style of preparing food – specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that all of Italy uses.

Tucson Region Cooking

The Tuscan Region prepares typical dishes that are based upon what Tuscans find fresh and local at the farmers market that week, making them often very easy to prepare and involving few ingredients.

Tuscan cuisine is famous and appreciated all over the world because of its use of fresh, natural and genuine ingredients.

And that’s what you’ll find here with our Crockpot Creamy Tuscan Chicken Thighs.

Get Your Crockpot Ready

Pan butter seared chicken thighs in a garlic parmesan cream sauce or Alfredo sauce mixed with sun dried tomatoes and spinach.

This dish is made in a crock pot or slow cooker in under 4 hours on low. It’s full of Flavor, flavor, flavor!

Unlike the usual Tuscan chicken recipes, there’s no need to coat chicken thighs in flour.

Creamy Tuscan Chicken Thighs

Instead, you’ll season them with Italian seasoning. A mix of oregano, marjoram, basil, thyme, rosemary and sage.

You could add some smoky, sweet, mild or spicy paprika. Or a pinch of cayenne for some heat if you like.

Crockpot Creamy Tucson Chicken Thighs

2 Tablespoon butter

4 boneless, skinless chicken thighs

1/2 cup sun dried tomato strips, cut into thin strips

1/4 cup Parmesan Cheese, grated

2 Teaspoon Italian Seasoning, divided

1 cup fresh spinach, chopped

Homemade Alfredo Sauce

1 stick butter

2 cups Parmesan Cheese, grated

1 cup heavy cream

Trim any fat from thighs. Season on both sides with 1 teaspoon of the Italian seasoning.

Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt.

Next add the seasoned chicken thighs. Cook each side about 3 – 5 minutes until browned, turning only once during cooking time. Place the thighs in a 4 quart crockpot.

Make the Alfredo sauce in a medium sauce pan. Melt the butter in the saucepan.

Next add the cream and simmer about 5 minutes until it begins to thicken. 

Add the Parmesan Cheese, stir until it’s melted, remove from the heat and set aside.


To the Alfredo Sauce, add the sun dried tomatoes, Parmesan Cheese and 1 teaspoon of Italian seasoning until thoroughly combined.

Pour the mixture over the chicken thighs in the crockpot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle.

Stir in the fresh chopped spinach, 1/4 cup Parmesan cheese and cook another five more minutes.

Remove from the crockpot and serve with a dish of orzo pasta or Italian style vegetables.

Creamy Spinach Parmesan Orzo

Creamy Spinach Parmesan Orzo

What comes to mind when you see or hear the word “Orzo.”

Could it be the 6 Orzo families who were living in New York City (USA) in the 1920’s.

Or could it be Caffè d’orzo – a type of hot drink, originating in Italy.

Caffè d’orzo or Barley Coffee

Most of us though think of the small, rice-shaped pasta that is traditionally used in soups or salads. 

Orzo is a very versatile pasta that has been widely adapted by chefs in Italy and America for both main courses, as well as side dishes, including soups and pasta salads.

Though it originated in Italy – Orzo has been used in multiple cuisines such as Greek, Turkish and Spanish for centuries.

Isn’t Orzo Actually a Form of Rice

Simply put, Rice is rice, while orzo is rice-shaped pasta.

Rice and orzo share characteristics, but the two foods are not identical or the same.

Both rice and orzo are versatile and interchangeable.

Orzo can be used in place of rice to make a Pilaf or orzo can be a replacement to make a Risotto.

Chicken and Pumpkin Orzotto

Creamy Spinach Parmesan Orzo

2 tablespoons olive oil

1 small yellow onion, diced

2 cloves garlic, minced

2 1/2 cups dried orzo pasta

2 cups chicken or vegetable broth

2 cups whole milk

2 cups packed baby spinach, coarsely chopped

1 cup freshly grated Parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering.

Next, add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

Next, stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.

Creamy Spinach Parmesan Orzo

Next add the spinach and Parmesan and stir in until the spinach has just wilted and the cheese melts, about 1 minute.

Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.

Oven Roasted Gnocchi with Sausage and Peppers

The first known use of gnocchi was in 1891.

Gnocchi is an Italian dumpling. With simple ingredients, like potato flour, water, and eggs.

This dish originates from the Northern part of Italy. Due to the colder Northern Italian climate, potatoes are easier to grow than wheat grain.

Culinary Inventors of the Dumpling

The Chinese are the culinary inventors of the dumpling. Just as long noodles represent longevity, and dumplings represent wealth and prosperity.

At family dumpling-making gatherings on the eve of the new year, a coin may be slipped into a dumpling for good luck.

The little dough balls are usually stuffed with various ingredients from chives and shrimp to pork and cabbage.

Gnocchi verses Dumplings

What is the difference between gnocchi and dumplings?

First of all, the word gnocchi in Italian means “little dumpling.”

A gnocchi is a dumpling. The difference though, is that gnocchi is not stuffed or filled with anything as other types of dumplings are.

Instead of putting a filling inside of the dough, the “filling” ingredients are mixed with the dough, and a ball is formed afterward.

Gnocchi like dumplings can either be steamed, boiled, deep-fried, pan-fried, or roasted in the oven.

Oven Roasted Gnocchi Sausage and Peppers

1 pound sweet Italian sausage, casings removed, crumbled

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, minced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1 small red onion, thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces fresh cherry tomatoes (different colors), sliced in half

One 17.5-ounce package potato gnocchi

1/4 cup grated Parmesan, plus more for serving

1/4 cup fresh parsley leaves, chopped

1 pound sweet Italian sausage, casings removed, crumbled

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, minced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1 small red onion, thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces fresh cherry tomatoes (different colors), sliced in half

One 17.5-ounce package potato gnocchi

1/4 cup grated Parmesan, plus more for serving

1/4 cup fresh parsley leaves, chopped

Preheat the oven to 425 degrees F.

Toss together the oregano, red pepper flakes, garlic, bell peppers, onion, tomatoes, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan.

Top with sausage and gently shake the pan a few times to evenly distribute.

Roast in preheated oven until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.

Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt. 

When sausage is cooked, remove sheet pan and turn the oven to broil.

Sprinkle the gnocchi over the sausage and vegetables and place under broiler until dark golden brown, 3 to 5 minutes.

Divide among 4 plates and if you wish, sprinkle with fresh chopped parsley or fresh oregano leaves and Parmesan cheese.

Asian Beef with Peppers and Green Onions

Beef Teriyaki with Peppers and Green Onions

A satisfying stir-fry that comes together in a flash. Sirloin Steak, 1/4 inch thick and cut into 1/4 inch bite sized pieces is stir-fried with peppers and green onions.

Sweet peppers (also called bell peppers) and beef have always complimented each other in culinary dishes.

What is the nutritional value of bell peppers?

Bell peppers are one of the most nutrient-dense foods available.

Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients.

Peppers with Asian Beef

They include: vitamins-C, K and B-6. They also contain beta-carotene, folate, thiamine, iron, potassium, and magnesium.

B-6 is needed for blood cell formation, vitamin-k helps with blood clotting, and potassium and magnesium help with your heart muscles pumping of blood through your body.

You should try this: Orange Ginger Chicken Sausage with Sweet Peppers

A delicious Asian flavored sauce is used to flavor the beef and peppers.

The sauce ingredients include: soy sauce, garlic, ginger, sesame seed oil and rice vinegar.

Asian Beef with Peppers and Green Onions Served Over Coconut Rice

This Asian Beef with Peppers and Green Onions is served with coconut rice. Though you can serve it over plain white rice.

Read Here About: Is It Okay To Reheat Cooked Rice?

Asian Beef with Peppers and Green Onions

Stir-Fry Sauce

1/2 cup soy sauce or Tamari

1/2 cup chicken stock or vegetable broth

1 tablespoon honey

1 teaspoon sesame seed oil

1 teaspoon rice vinegar

2 inch piece of ginger, peeled and finely minced

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If you do not have fresh ginger you could use one (1) of the following:

1 tablespoon ginger paste (store bought squeeze tube)

1 tablespoon powdered ginger

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2 garlic cloves, finely minced

1 tablespoon corn starch

Whisk 7 first ingredients together in a small sauce pan and bring to a boil. Add corn starch and stir until sauce starts to thicken. Remove from heat and set aside.

Makes about 1-1/4 cups. You can refrigerate any unused sauce in an airtight container for up to 1 week (7 days).

Stir-fry Ingredients

1-2 tablespoons coconut oil

1 lbs. top sirloin steak, cut 1/4 inch thick, and sliced into 1/4 inch sized pieces

2 large bell peppers, any color, cut into 1/2 inch cubes

3 or 4 green onions, sliced vertically, then horizontally into 1/2 inch slices

Melt oil in medium sized frying pan over medium heat

Add meat and cook for about 4-5 minutes, allowing some pink in meat before adding peppers

Next add peppers and stir until peppers are fragrant. Next add onions and stir for 1 minute

Next add sauce starting with 1/2 cup and add more if needed, stir in. Let cook another 1 to 2 minutes. Remove from heat.

Plate beef and peppers over your cooked rice of choice. We prepared and used a coconut rice.

Is It Okay To Reheat Cooked Rice?

Rice is a grass plant that is edible and is classified as a starchy cereal grain.

Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food.

95 percent of the world’s rice crop is eaten by humans.

Rice is cooked by boiling, or it can be ground into a flour.

It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, Latin American, among many other cuisines.

Sweet Potato Pilaf with Cranberries and Pecans

Other products in which rice is used are breakfast cereals, noodles, and alcoholic beverages, such as, Japanese sake.

With so many different rice recipes, and so many consumers of rice, raises the question, “If there are leftovers, is it okay to reheat the cooked rice?”

That is a question you need to ask and deserve an answered to if you regularly consume rice.

Different Ways To Cook Rice

Reheating Rice Requires Extra Care

An unpleasant soil bacteria called Bacillus cereus lives on the surface of most rice plants.

Cooking can kill most of the bacteria but not all of their hardy spores.

The spores can sprout into life on cooked rice and release toxins that can cause abdominal pain, vomiting, and diarrhea if eaten.

The bacteria starts to multiply and release its toxins on cooked rice when the temperature is between 39 and 131 degrees Fahrenheit (4-55 degrees celsius).

Cooked rice can be unsafe to eat when the toxins are at critical level. Though the smell and appearance of the rice doesn’t change.

Say Good- bye To Soggy Rice

How To Cool and Reheat Cooked Rice Safely

If you know there will be leftovers, you will need to promptly cool the rice dish by storing it in the refrigerator that is set to less than 41 degrees Fahrenheit (5 degrees celsius).

The quicker you can get any uneaten rice into the fridge, the safer the leftover rice will be to reheat.

Asian Rice with Almonds

When you reheat the rice, make sure it is pipping hot.

Do not reheat rice more than once.

If you plan to eat the leftovers in two servings for example, and you plan to eat only one serving now, than reheat only that portion.

Your second portion should not be reheated if it has been 2 days ( 48 hours) in the fridge since the original cooking of it.

It should only be served cold, as bacteria levels are dangerous for reheating, which would trigger a surge in toxin production.

If rice is left in fridge for 3 days (72 hours), again the rice should only be eaten cold and not reheated.

If by day 3 the rice is not consumed, discard it.

Always remember that you do not need to cool cook food completely before putting it in the refrigerator, as modern appliances readjust quickly after an influx of heat.

There is greater risk from leaving food out at room temperature.

Information Source: The Science of Cooking – author Dr. Stuart Farrimond – First Edition 2017 – Is it okay to Reheat Cooked Rice? Pages 132 and 133.

Chicken and Pumpkin Orzotto

Chicken and Pumpkin Orzotto

Orzo pasta takes the place of Arborio rice in this quick and creamy chicken and pumpkin orzotto.

If your looking for a Risotto recipe, try our tasty Pumpkin Pecan Risotto with Dried Cranberries and Goat Cheese or the Bacon and Sweet Pea Risotto.

What Is Orzo

Orzo, also known as risoni, is a short-cut pasta, shaped like a large grain of rice. It is traditionally made from white flour, but it can also be made of whole grain.

Whole Grain Orzo Pasta

In Italy, where orzo originates, is classified as pastina or “little pasta,” which is a category of small, shaped pastas.

Orzo is typically used in many Italian dishes, including soups, pasta salads, grain bowls, and other dishes where a petite pasta is needed.

Orzo can be made like rice with a two-to-one ratio of water to dried pasta and will offer a creamier texture. The best part? Your cooking time will be about half of what it takes to make a pot of white rice.

Chicken and Pumpkin Orzotto

Orzo is a fun, versatile pasta that can not only be served as a side dish in place of rice, but can also be prepared as a risotto dish.

Risotto is a dish that requires a specific type of rice — arborio — as well as plenty of patience and continual stirring to get the texture just right.

However, using orzo can be more forgiving and takes less time. Plus, the starch from the pasta will give a nice creamy texture to your meal.

1 pound chicken thighs, skinless, boneless, diced, seasoned with salt and pepper

2 tbsp olive oil

6 tbsp butter unsalted, divided

1 small onion chopped

4 cloves garlic minced

2 cups orzo dry

4 cups chicken broth

2 cups cream

1 1/2 cup Parmesan cheese

2 tbsp fresh parsley chopped

Stir 4 cups of the chicken broth with pumpkin puree in large sauce pot over medium-high heat. Bring to a bowl. Turn heat to low.

In a large skillet over medium heat add 2 tablespoons of butter and melt. Next add diced chicken and cook until chicken is oblique. Remove chicken from pan and set aside in a small bowl.

In the same large skillet, add the olive oil, 4 tablespoons of butter and allow butter to melt, about 30 seconds.

Next, stir in the onion and garlic and sauté until the onion softens and the garlic becomes aromatic, about 2 minutes.

Add the orzo to the skillet and stir until orzo starts to toast lightly, about 2 minutes. This will give it a nutty flavor.

Add one cup of the broth mixture to orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until liquid is absorbed.

Cook until orzo is tender and mixture is creamy.

If orzotto is too thick, stir in an additional ½ cup broth until loosened but not soupy. 

Next stir in the Parmesan cheese and fresh parsley. Add the chicken and vegetables and mix until combined.

Plate and serve immediately.

Chicken and Pumpkin Orzotto

Shrimp Pad Thai

Shrimp Pad Thai

Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.

Street Food Vendor – Thailand

The dish is typically prepared with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.

The ingredients are sautéed together in a wok, which creates even heat distribution.

Once the dish is completed it is tossed in a pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness.

The History of Pad Thai

Stir-fried rice noodles were introduced to Thailand from China centuries ago.

The original name of Pad Thai is Gway Teow Pad Thai.

Gway Teow means “rice noodles in Chinese” which suggests that there are some elements of China in the dish.

Rice Noodles

But the present name tells us all about the famous dish. ‘Pad’ means ‘fried’ and ‘Thai’, means Thai style.

It is believed that a similar dish was brought to the Ayutthaya kingdom by Chinese Traders in the 1700s.

The website Expique writes that Pad thai is a relatively recent addition to Thai cuisine, and traces its origins to a period of ultra-nationalism in Thailand in the wake of the 1932 revolution.

Pad thai was listed at number five on a list of “World’s 50 most delicious foods” readers’ poll compiled by CNN TRAVEL in 2017.

Tim Cheung journalist for CCN says of the 2017 poll, “Here’s a food Thai people can’t live without. Similar to Bulgogi, pad thai is packed with nutrients stirred into one glorious fried-noodle dish.

BULGOGI – KOREAN BBQ BEEF – #22 on CNN Travel

Tim says Pad Thai’s secret is in the sauce — tamarind paste. If anyone ever creates a Hall of Food Fame, that should be first on the list.”

Tamarind Paste

Shrimp Pad Thai

10-12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)

1/2 pound cooked medium shrimp, shelled, deveined, tail on if desired (for looks)

Medium Shrimp

3 tbsp tamarind paste

1/2 cup soy sauce

1/4 cup light brown sugar, packed

2 tbsp chili sauce (recommended: Sriracha)

4 medium shallots, minced

4 garlic cloves, minced

4-5 scallions, green and pale green parts, cut into 2-inch pieces

1/2 cup radicchio, chopped (or vegetables of choice, like kale or green and purple cabbage)

1 1/2 cups peanut oil

Lime wedges

In a small bowl add the tamarind paste, soy sauce, brown sugar, and chili sauce, sir until sugar has dissolved, set aside.

Add rice noodles to a large bowl and pour hot water over them, making all noodles are submerged in hot water.

Soak the rice noodles, according to the instructions on your package, until they are tender. Usually 4-5 minutes. When done, drain noodles and rinse with cold water. Set aside.

Next, heat a wok or frying pan over medium heat, add 2 tablespoons of oil, then swirl to coat side of pan or wok.

Stir-fry scallions, garlic, and shallots until softened, about 1 minute.

Add noodles and stir-fry for about 2 minutes.

Next add crushed peanuts, radicchio, sliced green onions, tamarind sauce and simmer, turning noodles to coat with sauce evenly, about 2 minutes.

Plate noodles and top with cooked shrimp, and chopped cilantro. Serve with lime wedges on the side.

Coconut Green Curry with Chicken and Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

The flavors of the orange and ginger complement each other in this vegetable stir-fry with orange sauce and BBQ sesame ginger chicken thighs.

Chicken thighs are a favorite cut of dark meat for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

Read more here about chicken thighs here in our article: Cooking With Chicken Thighs

Preparing The Marinated Chicken Thighs

Marinate the thighs in sesame ginger sauce for about 30 minutes.


Read more here about marinating meat: What are the Benefits of Marinating Meat


Prepare your bbq grill and place thighs on the cool grill. Close lid and allow to cook on one side for about 10 minutes, than flip and cook another 6 minutes or so.

After flipping the thighs, by this time the grill will be hot.

After chicken is done, dip thighs in sauce and return to grill to cook about 2-3 minutes more on each side. The meat should have shinny glaze appearance.

Sprinkle thighs after second flip with sesame seeds. Remove from grill and place in pan with prepare vegetables, cashews and orange sauce.

Preparing The Orange Sauce Vegetable and Cashew Stir Fry

If you have a side burner, start cooking the orange sauce, vegetables and cashews in a large pan over a medium-high flame when chicken thighs are about three fourths way done.

4 boneless, skinless chicken thighs marinated in sesame ginger sauce

Orange Sauce

1 cup of Orange Juice

1 tbsp White Vinegar

1 tbsp Sugar

1 tbsp Honey

¼ tsp Salt

½ tsp Dark Soy Sauce

3 pcs Shallot

1 tsp Minced Garlic

½ tsp Minced Ginger

1 tbsp Corn Starch

2 tbsp Barbeque Sauce

2 tsp Sukiyaki Sauce

2 tsp Orange Marmalade

Place all ingredients in a large pan over medium high heat.

1 16 ounce bag frozen vegetables, your choice

1/3 cup cashews

Add partially thawed vegetables to orange sauce and sauté. Do not over cook the vegetables.

Add cashews and stir in. Turn off heat and top stir-fry with bbq chicken thighs.

Plate and serve.

Ranch Steak with Maple Honey Mustard Sauce

Ranch Steak with fries

If you like a steak that is all meat and no fat, but you don’t want to pay the premiums attached to the Fillet and the Ribeye, then you found the right recipe.

Most of us have never heard of the ranch cut steak.

Most butchers and beef buffs claim the ranch steak is a great alternative to the more expensive cuts such as Sirloin Tip or the Flat Iron Steak.

The ranch cut steak comes from the shoulder area of the cow (Chuck), were the muscle is worked a little leading to it lacking the tenderness of some other cuts of beef.

But this cut of meat doesn’t lack in flavor.

A Ranch steak is trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean.

It must also be free of the strip of gristle running through the middle.

Ranch Steak

You don’t need to worry about removing the fat, connective tissue or gristle, as the meat is bought already prepared for you.

The name Ranch Steak is simply a commercialized name for the Boneless Chuck Shoulder Center Cut steak, a name that is short and easier to remember.

Because it isn’t an easy cook tender cut like a Ribeye or a Sirloin, it shouldn’t be cooked past medium, unless of course you like a chewy steak that gives your jaw a good workout.

Ranch Steak with Maple Honey Mustard Sauce

2 – 4 ounce Ranch Steaks

1 tbsp. olive oil

Sauce

1 tbsp. Grainy Honey Mustard sauce

2 tbsp. Maple syrup

1 tbsp. coconut oil

1 tsp. fresh minced garlic

salt and black pepper

In a small bowl, combine first four ingredients, season with the salt and pepper to taste and whisk until well combined. Set aside.

Season the steaks with salt and freshly black pepper.

In a large skillet over medium heat add 1 tablespoon of olive oil and heat.

Add steaks and cook both sides about 3-4 minutes (medium cooked steak), cook longer for more doneness.

Remove from pan and let steaks rest.


Business Insider writes an article on 19 Facts All True Steak Lovers Should Know.

In respects to letting your steak rest, they write, “Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.”

Ranch Steak Resting

Letting a steak rest after grilling or pan frying it has nothing to do with it being tired.

Resting a steak has everything to do with wanting it to be as juicy as possible.

Cooking a steak causes the cells of the meat to release its juices as it heats up. As long as you do not cook the steak past medium-rare, the cells will not burst.

As the steak cools a little the cells will return to their shape and will reabsorb the juices back into the meat.


To same large skillet add maple mustard honey sauce and heat. Stir frequently until sauce thickens some. Remove from heat.

Cut steaks and plate. Pour sauce over steaks and serve with your favorite side dish.

We suggest you serve the ranch steaks with seasoned roasted carrots and potatoes.

Plate of potato and carrot fries

Cut two medium sized carrots and 1 medium potato into 1/4 inch thick fries. Mix with olive oil and 1/2 teaspoon of cayenne pepper.

Place fries onto a baking sheet lined with foil. Drizzle some turkey or chicken gravy over fries (about 1 – 2 tablespoons) and bake in a 425 degree pre-heated oven for 10-15 minutes.

Remove from oven and turn oven broiler on high. Place rack about 4-5 inches from broiler and place fries under broiler until they brown in some spots, about 1-2 minutes.

Plate steak and fries. Enjoy!!

Ranch Steak with  Maple Honey Mustard Sauce