Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Savory pork pairs with a sweet/slightly tart sauce and chopped fresh parsley. This recipe is all over the internet, so it is impossible to credit the original source so as it was featured in the Calgary Health Trust recipe of the month series I have given them credit.
Source:
Recipe type: Main Dish
Serves: 3- 4 servings
Ingredients
  • 2 tablespoons canola oil divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 large shallots quartered
  • 8 ounces fresh cherries pitted and halved
  • ¼ cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon brown sugar
  • 1 tablespoon butter
  • ¼ cup coarsely chopped fresh flat-leaf parsley
Directions
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add one tablespoon oil; swirl to coat. Combine ½ teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in the oven and bake at 425° for 15 minutes or until a thermometer register 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining one tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining ¼ teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove the pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Notes
Substitute Basil for the parsley for a tasty change. No Shallot, a small yellow onion will work. No fresh cherries, frozen unsweetened will work you will just have to cook longer to reduce the liquid to a syrupy consistency.

 

Top-Notch Chili (Instant Pot)

Top-Notch Chilli (Instant Pot)
A great tasting chilli ready in 18 minutes instead of hours. This Recipe great for the Instant Pot Mini (3 quarts)
Cuisine: A great tasting chili ready in 18 minutes instead of hours
Recipe type: Instant Pot
Serves: 2-3 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 398 gm (15 oz) can of kidney beans, drained & rinsed
  • 1 ½ tablespoons oil
  • 500 (1 lbs) lean ground beef
  • ½ large red onion, chopped
  • 1 ½ tbsp chilli powder
  • 1 jalapeno pepper, diced (for less hot remove seeds and membranes)
  • 1 398 gm (15-ounce) can diced tomatoes
  • 1 398 gm (15 oz) can tomato sauce
  • 1 cup beef stock or broth
  • 2 cloves, minced garlic
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ¾ tsp salt
  • ½ teaspoon pepper
  • 250 gm (8 oz) frozen corn kernels
Directions
  1. Set Instant Pot to sauté heat the oil until hot (hot will show on display when ready)
  2. Place the ground beef and onion in the cooker and cook until ground beef is lightly browned about 6-7 minutes
  3. Stir in chilli powder and jalapeno peppers and cook 1 more minute
  4. Add remaining ingredients except for the corn. Securely lock the lid and ensure the steam releases handle is in the sealed position. Set for 8 minutes on high
  5. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure
  6. Set Instant Pot to sauté and stir in frozen corn kernels. Let simmer 3 minutes before serving

 

Short Ribs Red Wine & Herb Braised (Instant Pot)

Short Ribs Red Wine & Herb Braised (Instant Pot)
These Instant Pot made Short Ribs are fork tender and braised in a Red Wine & Herbs sauce giving them a rich, flavorful taste that you will love. So quick & easy to make in the Instant Pot. A perfect recipe for the Instant Pot mini (3 quarts)
Source:
Recipe type: Instant Pot
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ - 2 lbs (700 gm – 1 kg) fat trimmed off
  • 3 oz (85 gm) Pancetta*, diced
  • 2 Tablespoons Olive Oil
  • ¼ cup Potato Starch **
  • ½ teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)
  • ½ medium Onion, coarsely chopped
  • 2 medium Carrots, cut into 1.5-inch pieces (4 cm)
  • 1 Shallot, thinly sliced
  • 2 cloves garlic, chopped
  • ½ cup good Red Wine
  • ½ cup Beef Broth
  • 2 sprigs Fresh Rosemary ***
  • 2 sprigs Fresh Thyme ***
Directions
  1. Prepare the vegetables: wash, dry, chop the ½ onion, shallot, 2 carrots and 2 cloves garlic; set aside
  2. Chop up Pancetta; set aside
  3. Dry the ribs with a paper towel then salt and pepper the Short Ribs on all sides and then dredge in Potato Starch. Shake off excess starch and set aside.
  4. Select Sauté/Browning and allow the pot to heat until hot (Instant pot will display Hot when hot enough) Add Olive Oil, and diced Pancetta sauté for 3 -4 minutes.
  5. Add ribs, brown on all sides do not crowd if necessary do in batches (crowding the ribs will result in steaming the ribs instead of browning). Remove to a plate and repeat, until all ribs are nicely browned. Set aside
  6. Add in shallots, onions, garlic and carrots to the cooking pot and mix to coat with the oil & pancetta grease sauté for 5 minutes.
  7. Pour in Red Wine and deglaze the cooking pot, making sure to scrape up all the browned bits (brown bits = flavour) Turn off Instant Pot
  8. Push aside the vegetables and place the ribs in the cooking pot beside the vegetables. To fit the ribs in the instant pot, you may have to put the vegetables on top of the ribs. Pour in Beef Broth. The liquid should almost reach the top of the ribs. Add more beef broth if necessary Place the Rosemary and Thyme sprigs on top.
  9. Lock the lid in place and ensure that the Pressure Valve is closed. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove the lid.
  10. Skim off fat off excess fat**** if using right away.
Notes
* If you do not have Pancetta you can use 2 slices of bacon
** you do not have potato starch you can use cornstarch of Flour
*** If you do not have fresh herbs you can use a ¼ teaspoon dried Thyme and dried Rosemary.
****If making ahead you can place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.
Short Ribs taste even better, the next day.

 

Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy
Beef Burgundy or Boeuf Bourguignon is so much more than just another beef stew. The savory aroma of onions, slow-cooked beef, and red wine is so fantastic and will make your kitchen smell of good food cooking. Make Boeuf Bourguignon once, and you'll wonder why anyone ever bothers making anything else. The stew reheats well and is one of those dishes that tastes even better the second or third day.
Serves: 6-8
Ingredients
  • 3½ - 4 pounds - beef chuck roast, round roast, or another similar cut, cut into 1 ½ -inch cubes
  • 1 tablespoon vegetable oil
  • 4 ounces bacon (5-6 slices), minced
  • 3 medium onions, minced
  • 1 medium carrot, minced
  • ¼ cup tomato paste
  • 6 cloves garlic, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • ⅓ cup all-purpose or gluten-free flour
  • 2½ cups good red wine, divided (Pinot Noir)
  • 1½ cup chicken broth, plus more if necessary
  • ⅓ cup soy sauce
  • 2 bay leaf
  • 2 cups frozen pearl onions
  • ½ cup water
  • 3 tablespoons of unsalted butter
  • 2 teaspoons sugar
  • ¾ pound cremini (brown) mushrooms, trimmed and halved if small or quartered if large
Directions
  1. Dry beef with paper towels and season with salt and pepper. Place ½ of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7 to 10 minutes: transfer to slow cooker.
  2. Cook bacon in a skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic and thyme and cook until onions are softened and lightly browned. 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  3. Stirring the broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5 to 7 hours on high.
  4. About 20 minutes before serving, bring pearl onions, water, butter and sugar to boil in 12-inch skillet. Reduce to a simmer, cover and cook until onions are fully thawed and tender, 5 to 8 minutes. Uncover, bring to a boil and cook until all liquid evaporates, 3 to 4 minutes. Stir in mushrooms and cook until vegetables are b owned and glazed. 8 to 12 minutes; transfer to slow cooker.
  5. Add remaining 1¼ cups wine to skillet and simmer until it has reduced by half, 6 to 8 minutes’ transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Adjust stew consistency with additional hot broths as needed. Season with salt and pepper to taste and serve
  6. Serve over mashed potatoes or noodles.
Notes
Make sure you cut the beef into at least 1-inch chunks as a smaller size will disincarnate during the long cooking process.

The stew reheats well and is one of those dishes that tastes even better the second or third day.

The gravy base of the stew is boosted; by browning half of the meat and by sautéing bacon with a hefty amount of garlic and thyme and adding tomato paste for sweetness and soy sauce for extra meatiness. To keep the flavor to the wine in balance half of it is added at the onset and then the remaining half is reduced to mellow its sharpness before adding it the at the end. The onions and mushrooms are added at the end to prevent these vegetables from over cooking and becoming soggy.

There is a lot of extra prep time, but it is worth it to ensure that this a rich tasting company worth beef burgundy.
Nutrition Information
Serving size: 320 g Calories: 385 Fat: 17. Saturated fat: 7.4g Trans fat: 0 Carbohydrates: 11.9 g Sugar: 4.9g Sodium: 1064mg Fiber: 2.3 g Protein: 43.3 g Cholesterol: 128 mg

 

ASIAN CHICKEN WITH PEACHES

ASIAN CHICKEN WITH PEACHES
So many flavors, so little time! You can get this easy supper on your table 30 minutes.
Source:
Recipe type: main dish
Serves: 4
Ingredients
  • 1 tablespoons butter
  • 4 boneless skinless chicken breasts (1 lb)
  • ¾ teaspoon salt
  • 2 peaches pitted and sliced
  • 2 green onions, whites, and greens separated, sliced on the bias
  • 1 tablespoons packed brown sugar
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons chili garlic sauce
  • 1 ½ teaspoons soy sauce
  • Lime wedges
Directions
  1. Heat oven to . In ovenproof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on the first side. Turn; cook 3 to 4 minutes longer or until browned on the second side. Transfer to plate; cover to keep warm.
  2. Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
  3. In a small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear (when center of thickest part is cut at least ). Top with green onion greens. Serve with lime wedges and rice.
Notes
You can use a 398 ml can of sliced peaches in water or pear juice or even frozen (thaw first). This is especially good served with Dirty Rice

 

Whiskey Butter Pork Chops with Corn

Whiskey Butter Pork Chops with Corn
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork rib chops (2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 cup thinly sliced sweet onion
  • 1 cup fresh or frozen (thawed) whole kernel sweet corn
  • ¼ cup whiskey
  • 1 tablespoon fresh lemon juice
  • ¼ cup shredded fresh basil leaves
Directions
  1. Rub pork chops with salt and pepper. In nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on the first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least145°F). Transfer to plate; cover with foil to keep warm.
  2. In the same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
  3. Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
  4. Pour corn mixture over pork. Sprinkle with basil.

 

Mojito Pork Chops

Mojito Pork Chops
Put a little Cuban spin on your pork chops with this fun cocktail-inspired skillet supper.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bone-in pork loin chops (about 2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups cubed fresh pineapple
  • ¼ cup dark rum
  • ¼ cup sugar
  • 2 tablespoons chopped fresh mint leaves
  • 1 lime, cut into wedges
  • 2 cups cooked white rice
Directions
  1. Rub pork chops with salt and pepper. In non-stick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and cook 2 to 3 minutes longer or until pork is no longer pink in center (at least ). Transfer to plate; cover with foil to keep warm.
  2. In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add pineapple, and cook 2 to 4 minutes, turning once, until pineapple is golden brown on edges.
  3. Remove from heat; add rum, and return to heat; cook 1 to 2 minutes over medium-high heat until rum absorbs into mixture. Add sugar; cook 1 to 2 minutes or until sugar melts and begins to caramelize.
  4. Pour pineapple mixture over pork. Sprinkle with mint. Serve with lime wedges and rice.
Notes
Pre-cubed pineapple from the grocery store works just fine in this recipe.

 

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing

Lettuce, Chicken, and Cherry Salad with Horseradish Dressing
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Source:
Recipe type: main dish, salad
Serves: 2 servings
Prep time: 
Total time: 
Ingredients
  • For the dressing:
  • ¼ cup mayonnaise
  • 1 tablespoons lime juice
  • 1 tablespoons prepared horseradish
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • For the salad:
  • 1 tablespoon extra virgin olive oil
  • ¼ cup panko (Japanese breadcrumbs)
  • ¼ teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cups shredded cooked chicken
  • 4 cups green lettuce leaves
  • 1 cups cherries (about ), pitted, halved
  • 2 figs (sliced if fresh chopped if dried)
  • 2 radishes, thinly sliced
  • 2 tablespoons coarsely chopped fresh chives
Directions
  1. Make the dressing:
  2. Purée mayonnaise, lime juice, horseradish, honey, salt, and pepper in a blender until smooth. Set aside.
  3. Make the salad:
  4. Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
  5. Combine chicken, lettuce, cherries, radishes, figs, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
Notes
The dressing can be made and chilled for up to 2 days.

 

Chicken Lettuce Wraps

Chicken Lettuce Wraps
Delicious and bursting with flavor and low carb what could be better. A copycat recipe of PF Chang’s Lettuce Chicken wraps that you can easily make right at home in just 20 minutes. And it tastes a million times better too.
Recipe type: main dish, appetizer, snack
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon olive oil
  • 1-pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1 () can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
Directions
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
Notes
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style

Note if you leave out the water chestnuts calorie count down to 320 for 407 for a 4 oz serving
Nutrition Information
Serving size: 4 oz Calories: 407 Fat: 13 g Carbohydrates: 34.7 g Sugar: 6.7 g Sodium: 831 mg Fiber: 2 g Protein: 36.1 g Cholesterol: 101 mg

 

Spicy Honey Mustard Chicken

Spicy Honey Mustard Chicken
A super quick marinade with a delicious heat. Say goodbye to boring chicken breasts!
Recipe type: Main Dish
Serves: serves 4
Ingredients
  • ¼ cup honey
  • ⅓ cup spicy brown mustard
  • ½ tsp. Paprika
  • ½ tsp. Kosher salt
  • ½ tsp. pepper
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Garlic powder
  • ½ tsp. Cayenne
  • ½ tsp. cumin
  • 1 tbsp. olive oil
  • 2 lbs. boneless, skinless chicken breast
  • optional garnish: chopped Italian parsley
Directions
  1. Prepare the marinade by combining all the ingredients but the chicken in a small mixing bowl.
  2. Cover the chicken breasts with the marinade. Cover and let sit in the fridge for 1-2 hours, or up to overnight.
  3. Cook on medium-high in 1 tbsp. Olive oil, occasionally flipping, until cooked throughout and golden brown on all sides.
Notes
Feel free to use chicken thighs or legs instead of the breasts all equally tasty

How to make this Dish

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