Posted from WordPress for Android
Whole Grain Mustard Steaks with Sweet Potatoes
- 2 sweet potatoes (1 1/2 pounds total, sliced 1/3 inch thick)
- 3 tbsps extra virgin olive oil
- Salt and freshly ground pepper
- 1 top sirloin (Black Angus steaks, 1 1/2 to 2 pounds total, about 1 inch thick)
- 2 tbsps Worcestershire sauce (plus more for serving)
- 3 tbsps whole grain Dijon mustard (plus more for serving)
- Preheat the grill or a grill pan over medium-high heat. Put the sweet potatoes into a gallon-size resealable plastic bag with the olive oil and season with salt and pepper. Seal the bag and shake well. When the grill is hot, arrange the sweet potato slices on the grill and cook, turning once with tongs, until nicely blistered on both sides, 8 to 10 minutes. Move the sweet potatoes to a warm part of the grill or keep warm on a plate, loosely covered with foil.
- Cut each steak in half crosswise and season with salt and pepper. Grill the steaks until brown and crusty on 1 side, 4 minutes. Meanwhile, mix the Worcestershire sauce and mustard in a cup. Turn the steaks over. Brush the tops with the sauce mixture. Cook for 3 minutes more for medium doneness.
- Slice the steaks and serve with the sweet potatoes and additional Worcestershire sauce and mustard on the side.
Tonight I’m serving the Steak & Grilled Sweet potatoes with Garden Salad and Fruit Compote.
Zesty Pork Chops
4 bone-in pork chops or boneless pork shoulder cut into 1” cubes (about 1 1/4 pounds)
1 cup Pace® Picante Sauce
2 tablespoons packed brown sugar
1 apple, peeled and cut into 1/4-inch thick slices
2 tablespoons olive oil
1/4 cup applejack (a type of apple brandy)
1 tablespoon butter
If you want marinate the pork in apple cider to cover for 6 to 8 hours but not necessary
- Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Add brandy, stirring to scrape up the browned bits from the bottom of the skillet
- Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.
- Stir 1 tablespoon butter into the skillet before serving. Serve over buttered noodles with braised red cabbage on the side.
Tonight I, serving with jasmine rice, garden salad and fruit compote.
Shrimp, Tortellini & Spinach
- 1 pkg. (9 oz.) refrigerated cheese tortellini
- ¼ cup Italian Roasted Red Pepper Dressing
- 2 cloves garlic, minced
- 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
- ¾ lb. cooked cleaned medium shrimp
- 1 pkg. (6 oz.) baby spinach leaves
- ¼ cup chopped fresh basil
- 2 Tbsp. Grated Parmesan Cheese
- COOK pasta as directed on package, omitting salt.
- MEANWHILE, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
- DRAIN pasta. Add to skillet with basil; simmer uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
- SERVE topped with cheese.
Tonight, I’m serving with garden greens salad, and fruit compote
Chopped Taco Salad with Shrimp
- Cooking spray
- 2 lemons, thinly sliced
- 2 limes, thinly sliced
- 3 tablespoons chopped fresh oregano
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces romaine lettuce, chopped
- 20 large shrimp, peeled and deveined (about 1 pound)
- 4 (6-inch) corn tortillas
- 1 large ripe tomato, diced
- 1 diced peeled avocado
- 1 ounce Cotija cheese
1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
2. Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.
3. Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.
Tonight, I’m serving with this large salad, fruit compote.
Guaranteed Winner London Broil
- 3 -5 lbs London broil beef
- 1/4 cup oil
- 1/3 cup vinegar
- 2 onions, diced ( or chopped)
- 6 garlic cloves, minced
- 3 tablespoons tamari ( soy sauce)
- 3 tablespoons brown sugar
- 1/2 teaspoon pepper
- Combine everything except the meat in a large plastic bag. Add the meat and close well. Marinate overnight or at least for a few hours.
- Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender.
- I often let it cool, cut it, and reheat it, but it is delicious any way.
- In the original recipe they recommend broiling the meat for 5 to 10 minutes per side before roasting, but I must admit that I have never bothered to do so and it is still delicious each time.
Tonight, I’m serving with oven baked potato wedges, garden salad and fruit compote.
Roasted Pork Tenderloin Recipe with Apples
- 2 (1- to 1-1/2-pound) pork tenderloins
- 2 tablespoons vegetable oil, plus more as needed
- 1 1/2 teaspoons salt, plus more as needed
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 2 apples, cored and sliced (We use Granny Smith, Golden Delicious or
- 2 onions, sliced
- 1 cup chicken stock
- 1 tablespoon butter
- Heat oven to 425 degrees F (220 degrees C).
- Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
- Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
- While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
- Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
- Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Tonight, I’m serving with egg noodles, garden salad and fruit compote.
Cannelloni, Kielbasa, Kale and Cheese Tortellini Soup
2 T. olive oil
12 ounces fully cooked, smoked kielbasa sausage, thinly sliced
1/2 onion, chopped
1 t chopped garlic
1 1/2 T thyme
1/2 t crushed red pepper (spicy, may leave out)
10 cups chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannelloni (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini
Heat oil in heavy large pot over medium heat. Add next 5 ingredients and sauté for appx 12 minutes. Add broth and bring to boil. Stir in kale and cannelloni. Reduce heat to low and simmer until kale is wilted, approximately 4 minutes.
Add tortellini and simmer about 5 minutes.
Bacon Cheeseburger Meatloaf
- 1 large yellow onion, cut into 2-inch pieces
- 8 ounces button mushrooms, halved
- 2 cloves garlic
- 1 tablespoon extra-virgin olive oil, or canola oil
- 4 strips center-cut bacon, divided
- 5 tablespoons ketchup, divided
- 1/4 cup dill pickle relish
- 1 tablespoon Worcestershire sauce
- 1 large egg, lightly beaten
- 3/4 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
- 2 pounds lean (90% or leaner) ground beef
- 1/2 cup shredded Cheddar cheese
- Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
- Pulse onion, mushrooms and garlic in a food processor until finely chopped. (Or finely chop them with a knife.)
- Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Finely chop 2 slices bacon and add to the bowl with the vegetables. Add 3 tablespoons ketchup, relish and Worcestershire; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not over-mix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 2 tablespoons ketchup on top. Sprinkle cheese down the middle and place the remaining 2 slices of bacon on each side of the cheese.
- Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.
Tonight I’m plating with a Garden Salad, French Fries and Fruit Compote.
BONES SHRIMP & LOBSTER CAPTAIN MORGAN
1/4 c. melted butter
1/4 c. flour
1 tsp. prepared mustard
1 tsp. salt
Dash of pepper
2 c. milk
1 tsp. Worcestershire sauce
1/2 c. grated Parmesan cheese
1 tsp. minced shallots or onion
2 tbsp. butter
1 lb. shrimp, clean, cooked and halved
1 lb. lobster tail or lobster meat, cut up
1 tbsp. minced cilantro
1/4 c. Captain Morgan Spiced Rum or sherry wine
Grated Parmesan cheese for topping before putting in oven
In saucepan melt 1/4 cup butter; stir in next 4 ingredients, then the milk.
Cook over medium heat, stirring until thickened.
Remove from heat, and then fold in the cheese and Worcestershire sauce.
In another saucepan, sauté the onion in the 2 tablespoon butter, then add the shrimp, lobster, cilantro and sauce.
Add the Captain Morgan Rum or sherry wine.
Spoon this into six oven proof bowls.
Sprinkle with extra grated cheese.
Serve at once or brown under broiler.
Tonight, I’m serving with jasmine rice, garden salad and fruit compote.