I picked caramelized pork slices for my first recipe to follow. I found this one in my Taste of Home Cookbook. I was a little skeptical at first that it would be so delicious; orange juice, brown sugar and molasses sounded a little too simple of a combination to make a delicious feast.
Please forgive the quality of my pictures; I do not like my new camera! If you’ve been following me since my first post in 2011 I think you’ve seen some beautiful pictures of food (a few not so good but for the most part….). However my beloved camera has a fleck of something between the lenses so I decided to spring for a “cheap” camera; either I don’t know how to use it or it really sucks! I am leaning towards the latter as I don’t want to be the one at fault! If I’d realized the pictures were so bad I’d have gotten out the old camera but alas I have eaten dinner so there is nothing to show now.
Caramelized Pork Slices
1 pound pork tenderloin cut into one inch slices
2 teaspoons oil
2 cloves garlic minced
2 Tbs brown sugar
1 Tbs orange juice
1 Tbs molasses
1/2 tsp salt
1/4 tsp pepper
Flatten pork slices to 1/2 inch thick. Heat oil in large non-stick skillet over medium high; brown pork on both sides. Remove and set aside; keeping warm. In same skillet reduce heat slightly and saute garlic for one minute. Add brown sugar, orange juice, molasses, salt and pepper. Return pork to skillet and cook until pork is cooked through flipping occasionally.
A couple of amazing things happened as I cooked this. The “sauce” sort of candies as it cooks; hence the caramelized…. I used a really big skillet so my husband was in awe of watching the “searing hot flavor bubbles” dance in the pan. I flipped my pork a few times; I probably should have let it set on one side a bit longer to intensify the caramelization but I got antsy. I tried not to change anything about the recipe; I even measured my oil, salt and pepper; I did however squeeze my own orange juice for the tablespoon it needed. If I make it again I probably wouldn’t saute the garlic; I prefer a fresher taste to my garlic and sauteing at that intense of a temperature in such a large pan it lends to browning; which brings out a nutty flavor but can easily get bitter if taken too far. Taste of Home credits Elisa Lochridge with this recipe and I must say “way to go Elisa” a delicious recipe indeed.
I’ve been dying to blog again; it’s been so long but I keep getting distracted so I must get back at it! I love to cook and all these recipes and ideas are in my head; this is the best way to get them out!
Today I went with a simple tomatillo salsa. I’ve always cooked my tomatillos; I just discovered how tasty they are raw! So sweet and delicious.
1/3 cup tomatillo ~ husked – deseeded and chopped
1/3 cup tomato – diced
1 Tbs onion – minced
1 tsp jalapeno – minced
1/2 tsp fresh garlic – minced
juice of half a lime
pepper and cilantro if desired
This is so simple to make. Just dice / chop / mince the ingredients and toss together in a bowl a little while before serving. I added pepper and fresh cilantro to mine ~ I didn’t use any salt but that’s up to you; taste it first and go from there!
I decided to give a light version of Chicken Marsala a try. Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed. I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!
1 cup sliced mushrooms
1 tsp olive oil
8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
a sprinkle of thyme, salt and pepper
1/3 cup Marsala wine
1/3 cup chicken stock
2 Tbs cold water
2 tsp cornstarch
In medium skillet heat olive oil and saute mushrooms about 5 minutes. Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned. Add Marsala and chicken stock. Bring to a simmer and cook about 5 more minutes or until chicken is cooked through. Combine cold water and cornstarch in small bowl. Add to simmering broth; stir until thickened.
I haven’t posted in quite some time and I’ve promised a few of you I would get back to it. I’ve gotten in to several new projects that are taking so much of my time that I haven’t really taken time to create any new recipes lately. I have a tendency to throw things together without keeping track of what I am doing so I need to get back in the habit of keeping track of these things. So without further ado I will post a simple meatloaf recipe I made the other day. This is another from the family cookbook. My sister Pam gets the credit for this one!
3 slices soft bread
1 1/2 tsp salt
1 1/2 pounds ground beef
1 cup milk or tomato juice
1/2 cup finely chopped onion
1 Tbs Worcestershire sauce
Combine all ingredients and shape into a loaf. Bake 1 1/2 hours at 350 degrees. If desired top with ketchup or bbq sauce the last 30 minutes of baking. I used a mix of ketchup, mustard, and brown sugar. When we were kids we always used open-pit bbq sauce so go with the flavor you like. Sometimes I will just use straight ketchup too.
I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes. This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.
2 cups uncooked egg noodles
1 large boneless chicken breast – diced or sliced
1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
salt, pepper and a bit of cayenne if desired
2 cloves garlic minced
1/2 pound fresh asparagus
juice of half a lemon and some zest if desired
Cook noodles according to package directions. In skillet heat oil, add chicken breast. Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through. Add asparagus to skillet and cook a few minutes or until asparagus is tender. Stir in garlic, lemon and egg noodles; heat and serve.
I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with a mexican twist. Quite tasty, the avocado really made it all come together.
1 1/2 pounds ground beef
1/2 cup salsa
1/2 tsp salt
1/2 tsp crushed red pepper
1 Tbs crushed cumin seed
1 Tbs mexican oregano
1/4 tsp black pepper
2 small flour tortillas
1 cup cheddar cheese
In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese. Form into loaf and bake at 350 degrees for about 1 hour or until cooked through. Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.
It may sound like a fantastic splurge for have lobster tails for dinner, but at the grocery the other day they had frozen raw lobster tails for $6 each. I couldn’t resist picking up a couple for dinner. Oh so delicious. They were about 6 o.z. each and we thawed them before cooking. I let Charles do all the hard work; he cut the shells open and made a tasty butter with lemon and garlic to drizzle over them.
lemon, garlic, salt, pepper, or any desired seasonings
Cut open top of shells and remove the first few segments of shell.
Drizzle with butter; plain or seasoned to your liking and broil 2 – 3 inches from heat or about 1 minute per ounce; we did ours for about 7 minutes; shells will turn bright and meat will be white and lightly toasted. Serve with extra butter for dipping.
Thought I would try a quick chicken dish for lunch today. It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.
8 o.z. mushrooms
1 Tbs butter
4 boneless chicken thighs
1/4 cup chicken broth or water
4 o.z. cream cheese
1/4 cup cheddar cheese
Saute mushrooms and jalapeno in butter for about 5 minutes. Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed. Remove chicken from pan and add broth and cream cheese until heated through. Stir in cheddar cheese until melted. Serve mushroom sauce over chicken thighs.
We had some awesome pork chops for lunch today. I don’t usually go for the apple and pork combo but this was pretty tasty. Easy to do and quick to make.
3-4 pork chops ~ I used boneless
1 cup apple cider
2 Tbs brown sugar
1/4 tsp cinnamon
1/4 tsp cayenne
1 Tbs cornstarch
1 Tbs cold apple cider
Heat cup of apple cider over medium heat. Add brown sugar, cinnamon, and cayenne; bring to a simmer. In small bowl whisk together tablespoon each of the cornstarch and cold apple cider. Add to simmering liquid and stir until thickened. Pour into bowl and set aside.
In same skillet heat olive oil. Season pork chops if desired with a little salt and pepper. Cook chops for 3 – 4 minutes each side. Pour apple cider glaze over the top and cover. Reduce heat to low and simmer for 10 – 15 minutes; until chops are cooked through. Stir and flip the chops occasionally to keep the sugars from burning and sticking. Serve with extra glaze for dipping.
I must have dressing with turkey; it’s a must in my opinion. I like my moms best but this came out pretty good. Here is a link to my turkey recipe and the citrus rub.
1 pound breakfast sausage
1/2 cup onion – diced
1 1/2 cup celery – sliced
2 Tbs dried sage leaf
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp garlic
4 cups chicken or turkey stock
2 pounds bread
salt and pepper to taste
Cook sausage, onion, and celery until veggies are tender and sausage is cooked through. Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.
Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting. Depending on the sausage and stock used you may need to zip up the flavors a bit. Once flavors are right pour stock and sausage mixture over torn bread; stir. Pour into oiled casserole and bake for 20 minutes until browned and heated through. If making and chilling ahead allow 30 – 40 minute for baking.