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Category Archives: Main Course

Pork Medallions with Sage and Mustard Sauce

This pork was the main event for last weeks dinner party.  I found the recipe from a Williams Sonoma “Dinner Parties” cookbook.  There were 9 of us, so I doubled the recipe (but what is listed below is the regular ratios) for the sauce and used about 4 1/2 pounds of pork (which is super economical especially if you can get it at a warehouse store, mine was about $16 total).  This is super quick and easy to put together, and got great reviews.

2 pork tenderloins, about 1/4 pound each

2 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoons sage

1 cup heavy cream

1 1/2 tablespoons dijon mustard

1 tablespoon extra virgin olive oil

3 tablespoons chicken stock

Fresh sage for garnish

Cut the tenderloins crosswise into slices about 1/2 inch thick.  Please the slices in a single layer on a sheet of plastic wrap.  In a small bowl, combine the salt, pepper and 1 teaspoon of the dried sage and stir with a fork or whisk.  Sprinkle both sides evenly with the mixture.  Let stand at room temperature for up to 1 hour or in the fridge for 4 hours.

Meanwhile, in a sauce pan, combine the cream, mustard and remaining 1/2 teaspoon of dried sage.  Place over medium high heat, bring to a boil, and stir until the cream is reduced 1/2 cup (about 4 or 5 minutes).  Set aside.  The sauce can be made up to an hour in advance.

In a large frying pan over high heat, warm the olive oil.  Working in batches (if necessary), add the pork slices and cook until golden brown, about 2 minutes.  Reduce the heat and cook for 2/3 minutes longer.  Turn and continue to cook until the slices are golden on the second side and nearly opaque throughout, about 4 minutes more.  Transfer to a warmed platter and tent with alu minum foil.

Raise the heat to high and stir in the chicken stock, scrapping up browned bits clinging to the bottom of the pan.  Reduce the heat to medium, stir in the cream mixture and continue to stir until the sauce is reduced to about 1/3 cup, 2-3 minutes.  Pour the sauce over the pork, garnish with the sage sprigs and serve.

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Lemon Chicken

This meal is nice and fresh and perfect for spring and summer, and is a snap to prepare!

1 chicken breast per person

1/2 cup flour

2 lemons

1/2 -3/4 cup dry white wine (I used a sauvignon blanc)

Salt and pepper to taste

Heat olive oil over medium-high heat in a large skillet.  Cut half of one of the lemons in slices.  Combine flour and a pinch of salt and pepper in a bowl.  Dredge each piece of chicken in the flour and place in the pan.  Brown the chicken on each side (should take about 4-5 minutes per side).  When the chicken is browned, squeeze the other lemon over the chicken and then pour wine over.  Cover each chicken breast with a slice of lemon.  Reduce the heat to medium and cover the dish.  Let the chicken cook through for another 8-10 minutes, or until the juices run clear when cut into.  That’s all there is to it!  I served it with herb and butter rice and sauteed zucchini and summer squash.

Curry Chicken Tenders

These curry chicken tenders have a great flavor and are a quick, simple dinner to throw into the regular line up when things get boring!

Chicken tenders (depends on how many you’re serving, I would suggest maybe 3-4 tenders per person depending how big the one you buy)

1 egg per 3-4 tenders

Approximately 1/2 cup on flour

Curry powder to taste (about 1 TBS)

1/2 – 3/4 cup Panko bread crumbs

Pinch of salt and pepper

Set up 3 bowls to drudge the chicken.  In the first bowl put about 1/2 cup of flour, and add a pinch of salt and pepper and about 1/2 tsp of the curry powder.  Stir to combine.  In the second bowl lightly scramble the egg(s).  In the third bowl combine the panko bread crumbs and about 1/2 TBS of curry powder.

First dredge chicken in the flour, then dip in egg and then in the bread crumbs.  To get a nice crunch, dip it back in the egg and once again in the bread crumbs.

For cooking there are a few methods that would work.  I cooked them in a little Ready Set Express grill (a Christmas must have on my list to Santa this year!) which is basically a George Foreman grill without the ridges.  I cooked them for about 8 or 10 minutes total.  You could also bake them at around 350 for probably 25 minutes or until they look nice and crisp and the juice runs clear when you cut into a piece.  You could also cook them in a skillet in a little bit of oil, for about 5-7 minutes, turning to get every side nice and brown.

I had it with some Trader Joe’s garlic parmesan fries and salad.

Baked eggs in baskets

The eggs cook slowly when they are baked and get a really great texture.  The yolk gets a nice creamy texture, past the dippy stage but not as solid as an over easy egg.  They are completely delightful and make such a lovely presentation.  It’s eggs and toast in 1 easy step 🙂

I did one egg per person for the serving.

1 egg per person

1 roll person (I used a wheat roll)

Hollow out a small section of the egg, and crack an egg into the hole.  The rolls I used probably could have fit 2 eggs, if you did want a bigger serving and if the size of the roll allows.

Bake the rolls for about 20 minutes at 350.

Tequila Lime Shrimp

This is a recipe is some of my favorite flavors of the spring and summer.  Over the weekend, I had had more than enough of the cold and gray of winter and I wanted some light flavors.  I also have used this marinade on chicken and it tastes great!

I used about 1 pound of 31-40 raw shrimp

Marinade:

About 1/2 extra virgin olive oil

About 1/4 cup tequila

The juice of 2 limes

2 TBS minced red onion

Handful of fresh cilantro, chopped

1/2 TBS minced garlic

Dash of salt and pepper

Mix all marinade ingredients together in bowl or ziploc bag (I use a bag, so that clean up is simple!) for at least 30 minutes and up to over night.  I put the shrimp on skewers and grilled them for about 5 minutes.  The shrimp are cooked when they turn a nice pink.  You could also saute the shrimp for a few minutes, flipping a few times.

Pizza Party!

Last week my friend Mandy and I had a pizza party.  I had picked up fresh dough at Trader Joe’s, 1 wheat and 1 herbed.  The dough turned out to be very good.  We decided to do margarita on the herbed crust and did 1/2 cilantro and shrimp and 1/2 blue cheese with caramelized onions.  The blue cheese and caramelized onion was my favorite!  For this pizza parties, real margaritas were a must!  It took Mandy quite some time to get to my place because of the roads.

So, this is not so much a recipe but a note of encouragement to take flavors you love to the crust!  What is your favorite combination for pizza toppins?

Herb Crusted Pork Roast

This is adapted from a recipe that I found on http://www.crockpot.com  It turned out to be tender and yummy!  (I need to start keeping a thesaurus nearby to find synonyms for delicious).

3 to 3 1/2 pounds center cut boneless pork roast
10 to 12 cloves garlic, left whole, removed from skin
coarse salt and freshly ground pepper
1 to 1 1/2 cups bread crumbs, (I used Italian seasoned)
1/2 to 3/4 cup dijon mustard
3/4 cup fresh herbs, such as tarragon, oregano, marjoram, rosemary, thyme, minced (I used some thyme and rosemary)
1 tablespoon olive oil
1/4 cup chicken stock
I couldn’t find a pork roast big enough, so I actually used 2 smaller roasts (one a little over 1 pound the other of a little over 2 pounds).
In a bowl, mix the bread crumbs, mustard and herbs. Mixture should have the consistency of a wet paste. Add more bread crumbs or mustard if necessary.
Pat the mixture onto the pork. With remaining ¼ c of crumbs, dust the pork.
Pour olive oil into bottom of slow cooker and swirl to coat. Place pork in slow cooker.
Cook on low for 8 hours. Transfer pork to cutting surface and let rest for 10 minutes before slicing into ¾ – 1 inch pieces.
Return stoneware to Crock Pot and turn up to high. Using a whisk, add ¼ c chicken stock (and additional 1T of mustard if necessary) to pan juices. Pour over sliced pork.
I actually thought that the bread crumbs turned out too soggy and didn’t look appetizing to me.  So, I broiled the roast for about 10 minutes which got the crust so nice and crisp and it still kept the pork nice and moist.
And, I did forget about the sauce until we were started to eat, but we didn’t think we need it.  But, I did taste a bit of the drippings while I was cleaning up and it was delish!  So, I did add the chicken stock and will definitely be eating that with leftovers!  And, lucky for me (and my coworkers) there are lots left!  I need to learn that recommended serving sizes are wayyyy too much.

 

Chicken Lasagne Florentine

This recipe is adapted from my new “Southern Cooking Living” cookbook that I just got for Christmas!  I have loved browsing through it, and am excited to try more.

2 cups chopped cooked chicken

1 (10 3/4) oz can cream of mushroom soup (I used cream of chicken)

1 (10 oz) package frozen chopped spinach, thawed and well drained

2 cups shredded cheddar cheese

1/4 tsp peppar

1 (8 oz) container sour cream

1 (14.5 oz) can diced tomatoes, drained

6 lasagna noodles, cooked and drained

1 cup grated parmesan cheese

Stir together first 7 ingredients.  Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of the chicken mixture.  Repeat layers with remaining noodles and chicken mixture.  Sprinkle with parmesan cheese.  Bake covered at 350 for 45 minutes.  Uncover and bake for about 15 more minutes or until bubbly.  Let lasagna stand about 15 minutes before serving.

I tried a short cut by using the oven ready noodles.  I would really suggest (and will do myself if I make this in the future again) using regular boiled noodles.  The top layer didn’t get soft enough.

Roast

There are few things easier or more comforting than getting home from work and being welcomed inside with the smell of a roast.  Last week for dinner with the girls, I made a roast with carrots and onions with a seasoning packet.  I used about a 5 pound oven roast, and mix two seasoning packets with 4 cups of water.  Set the temperature on low and was out the door!  I used a little bit over 1 pound of baby carrots and 2 large white onions that I cut in thick sections.  The deliciousness cooked in the crock pot for about 8 hours.  Using the “Crockery Gourmet” seasoning packets makes a wonderful gravy to serve with everything.