Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)

Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)
If you do not have a Cuisinart Conventional & steam Oven direction for a standard oven are below. Kumquats may look like tiny golden oranges but sink your teeth into one of the fresh fruits, and you will notice they are quite a bit tarter. Remarkably similar is the superfood golden berries. Which are also Tart and a little bit sweet, when cooked with honey and rice vinegar, they create a rich glaze for the seared pork chops
Source:
Recipe type: Main
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 150g (5 oz)Pork Chops
  • 2 cups of Brussel Sprouts cut in half
  • 7ml Rice vinegar 1 ½ tsp.
  • 80g Kumquats 3 oz or golden berries
  • 7g Honey or Stevia
  • 1 tbsp butter
  • pork spice blend
  • 1 tablespoon brown sugar,
  • ½ tablespoon paprika,
  • ¾ teaspoon mustard powder, 1
  • teaspoon ground coriander,
  • ½ teaspoon kosher salt]
  • garnish
  • Fresh Cilantro chopped
Directions
  1. Mix the spice in a small bowl set aside
  2. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side,
  3. On a lined sheet pan, toss the halved Brussels Sprouts with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer on a foil or parchment paper lined baking pan place the browned pork chops on same pan and place on lower rack of convection steam oven Set to bake and steam, set the temp to 450 F, and time to 25
  4. Make the kumquat glaze
  5. While the veggies and pork chops are in the oven made the Kumquat or golden berry glaze. In the same pan, heat a drizzle of oil on medium-high. Add the kumquats, or golden berries the honey, the vinegar and ½ a cup of water; season with S&P.
  6. Cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes until the kumquats or Golden Berries have softened, and the liquid has thickened. Whisk in 1 tbsp of butter
  7. Divide the roasted brussels sprouts between the plates and finished pork. Top the pork with the glaze. Garnish with the cilantro. Season with S&P to taste.


  8. Directions for Standard Oven
  9. Preheat the oven to 450°F.
  10. Cut the Brussels sprouts into ½.
  11. On a lined sheet pan, toss the Brussels with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
  12. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
  13. Make the kumquat glaze
  14. The same as above.
Notes
Golden-berriesWhat are Golden Berries? The golden Berry, also known as the Incan/Aztec berry or Cape gooseberry, is one of the many newly-discovered “superfoods” that offers a host of health benefitsin a small fruit about the size of a marble.
Golden Berries boast an impressive number of vitamins, minerals, and fiber — with only 74 calories per cup (140 grams).
Where to buy Golden Berries. I found these berries in Co-op and at Costco here in Calgary would also see them in a farmer’s market. They come out in early spring to summer.

 

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)
Nothing simpler then using one pan and having dinner ready in 15 minutes that is tasty and delicious and not to mention nutritious and low calorie.
Source:
Recipe type: Main Dish
Serves: 2
Cook time: 
Total time: 
Ingredients
  • Aluminum foil
  • Non stick vegetable oil cooking spray
  • 2 salmon fillets (about . each)
  • salt and pepper to taste
  • For the salmon glaze
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • ½ teaspoons ginger minced
  • 2 garlic cloves minced
  • ½ teaspoon fresh dill chopped
  • ½ teaspoon fresh basil chopped
  • ½ teaspoon fresh thyme chopped
  • For the Veggies
  • 1 cup Brussel sprouts halved
  • 1 cup broccoli flowerets
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon olive oil
  • ½ tablespoons lemon juice
  • 1 clove garlic minced
Directions
  1. Cover the sheet pan with aluminum foil and spray with non stick cooking spray. Spread out your Brussel sprouts and broccoli flowerets on one half of the pan and drizzle with 1 Tbsp. olive oil and ½ Tbsp. lemon juice. Season with salt and pepper and sprinkle the garlic and ½ Tbsp. thyme over the veggies.
  2. In a small blow combine 1 Tbsp. lemon juice, 1 Tbsp. honey, 1 tsp ginger, 2 cloves garlic minced, and 1 ½ teaspoon thyme, dill, basil. Set aside.
  3. Place salmon on the other side season both sides with salt and pepper and brush the glaze onto both sides.
  4. Place in the Cuisinart Steam oven on the middle rack and use the bake and steam setting at 400 F for 10 minutes (the time may have to be adjusted depending on the thickness of the salmon) The salmon should flake easily with a fork when it’s ready. When done change the setting to broil at for 3 minutes.
Nutrition Information
Serving size: 4 oz salmon and 1 cup of veggies Calories: 277 Fat: 14.4 g Carbohydrates: 15.9 g Sugar: 9.9 g Sodium: 66 mg Fiber: 2.5 g Protein: 24.2 g Cholesterol: 50 mg

 

One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus

One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus
An easy one-pan dinner with no extra fat by searing skin-on chicken in a skillet on the stovetop, then tossing vegetables in the rendered chicken fat and finishing the whole thing in the oven
Source:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 2 large chicken thighs, bone-in, skin on
  • kosher salt and freshly ground pepper
  • 2 slices bacon, cut in pieces
  • 2 cups Brussels sprouts, trimmed and quartered
  • 1 medium apple, cored and cut in 8-10 slices
  • 1 tablespoon red wine vinegar
  • ¼ cup apple juice
Directions
  1. Preheat the oven to 425 F .
  2. Use paper towels to thoroughly dry the chicken thighs, then season them liberally with salt and pepper on both sides.
  3. Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, add the seasoned chicken thighs, skin-side down, and cook just until the edges of the skin start to brown, about 3 minutes. Turn the heat down to medium and add the bacon pieces, scattering them around the chicken thighs. Cook, moving the bacon around the skillet occasionally without touching the chicken thighs, just until the bacon starts to shrivel and brown slightly, about 2 minutes.
  4. Add the quartered Brussels sprouts and apple slices to the skillet and season them with a little bit of salt and pepper. Stir them around with the bacon, still trying not to move the chicken around too much. It’s fine if the chicken thighs move a little, you just want the skin to stay in contact with the hot skillet.
  5. Put the skillet in the oven and roast everything for 10 minutes. Take the skillet out, stir the bacon and Brussels sprouts, and flip the chicken thighs. Put the skillet back in the oven until the thighs are cooked through (a meat thermometer inserted into the thickest part of the thigh should read 165 f , and there should be no pink when you cut into the meat), about 10 more minutes.
  6. When the chicken is cooked, take the skillet out of the oven and use a large slotted spoon to take the chicken, bacon, Brussels sprouts and apple slices out of the skillet, dividing everything evenly among two plates. Don’t tilt the skillet and slide everything out, because you want any fat or juices to stay in the skillet. There won’t be much since the apples and Brussels sprouts will absorb most of it, but there will be some.
  7. Put the skillet on the stove over medium-high heat (it’ll already be hot) and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon and chicken skin end up in your jus and not stuck to the bottom of your pan. After about 10 seconds, add the apple juice and let it simmer and reduce until it’s the consistency of a thick syrup, about a minute.
  8. To serve, pour the apple jus over the plated chicken thighs, dividing it evenly between the two plates.
Notes
You can use any vegetables, as long as you cut them small enough that they’ll cook at the same rate as the chicken — about 20 minutes in a oven. Using the fat that renders out of the chicken skin when it sears means you don’t have to add any extra oil, and that the whole dish will be super flavorful with very few ingredients.

 

Brussels Sprouts Parmesan in Garlic Butter

Brussels Sprouts Parmesan in Garlic Butter
Roasting Brussels sprouts like this give them so much flavor! The garlic butter sauce and Parmesan cheese is just a tasty little bonus. They’re super easy to make and even non Brussels sprouts lovers will like them.
Source:
Serves: 2-4
Ingredients
  • 15 Brussels sprouts, halved lengthwise
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated Parmesan cheese (optional)
  • salt and pepper
Directions
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  6. Top with freshly grated Parmesan and salt& pepper to taste.
Notes
It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

 

Oven Roasted Squash, Brussels sprouts and Red Onions

Oven Roasted Squash, Brussels sprouts and Red Onions
These Oven Roasted Vegetables make a marvelous addition to any meal. The nutmeg and sage truly enhance the natural taste of the vegetables and give them a rustic fall quality
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 teaspoon seasoned salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • ½ teaspoon McCormick® Nutmeg, Ground
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 lb. Brussels sprouts
  • 1 small butternut squash, peeled and cut into chunks
  • 1 large red onion, peeled and cut into chunks
  • 3 tablespoons olive oil
Directions
  1. Preheat oven to . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Notes
This recipe can be easily reduced to the number of servings you will need.

Shredded Brussels Sprouts

Shredded Brussels Sprouts
Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ pound sliced bacon
  • ¼ cup butter
  • ⅔ cup pine nuts
  • 2 pounds Brussels sprouts, cored and shredded
  • 3 green onions, minced
  • ½ teaspoon seasoning salt
  • pepper to taste
Directions
  1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
  2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Notes
You can if you wish quartered/halved them. Try soaking these lovely little veggies in salt water for an hour or so prior to shredding them. The salt water helps dispel the bitterness!

 

Braised Brussels Sprouts with Bacon and Beer

 

Braised Brussels Sprouts with Bacon and Beer
Brussels sprouts with bacon alone, are something to be relished. Brussels sprouts with bacon and beer can turn even the toughest adversary into a fan of this humble little sprout. It’s worth a try
Source:
Recipe type: Vegetable
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. Brussels Sprouts
  • 6 oz. thick cut bacon, chopped
  • 1 shallot, peeled and sliced
  • 12 oz. bottle beer, something light and crisp
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Pinch crushed red pepper
Directions
  1. Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
  2. Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp.
  3. Add the sliced shallot. Sauté another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
  4. Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through--12-15 minutes.

 

Brussel Sprouts with Bacon

 

 

Brussel Sprouts with Bacon
A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages
Source:
Serves: 4
Cook time: 
Total time: 
Ingredients
  • 1 teaspoon olive oil
  • 2 thick slices bacon
  • 4 cups Brussels sprouts (about 1 pound), trimmed, halved
  • ¼ cup golden raisins
  • 1 medium shallot, finely chopped
  • 1 tablespoon unsalted butter
  • ½ cup low-salt chicken broth
  • 2 tablespoons apple cider vinegar
  • Kosher salt and freshly ground black pepper
Directions
  1. Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
  2. While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.
  3. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes.
  4. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes.
  5. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
Notes
This is good even the next day

 

 

 

 

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