Tangelo Pork Stir-Fry
2 tangelos, such as Minneolas or Honeybells
3 teaspoons toasted sesame oil, divided
1 pound pork tenderloin, trimmed and cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon crushed red pepper
2 red bell peppers, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
Tonight, I’m serving with Jasmine rice garden salad and fresh fruit compote.
Pork Chop and Potato Casserole
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9×13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Tonight, I’m serving with garden salad and fresh fruit compote.
Roast boneless Chicken Breast With Salsa
2 medium plum tomatoes, chopped
1 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 fresh jalapeno pepper, seeded and chopped
2 teaspoons cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2-4 dashes hot sauce
1 1/2 pounds boneless Chicken breast, cut into 4-6 portions
Preheat oven to 400 degrees F.
Place tomatoes, onion, garlic, jalapeno, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely diced and uniform.
Place chicken in a large roasting pan; spoon the salsa on top. Roast until the chicken is slightly browned on the outside, about 15 minutes.
Roasting Tips: Very cold meat won’t roast evenly. Place it on the counter while preheating the oven. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Tonight, I’m serving with Jasmine rice, green beans, garden salad and fresh fruit compote.
Loaded Flank Steak Recipe
1/2 cup butter, softened
6 bacon strips, cooked and crumbled
3 green onions, chopped
2 tablespoons ranch salad dressing mix
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
In a small bowl, beat the first five ingredients. Cut a pocket horizontally in steak; fill with butter mixture.
Grill steak, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before serving. To serve, slice across the grain. Yield: 6 servings.
Tonight, I’m serving with roasted french fried potatoes, garden salad and fresh fruit compote.
One-Pot Kielbasa, Chicken & Rice
1 pkg. kielbasa
½ tsp. thyme
¼ tsp. black pepper
1 onion, diced
1 green pepper, diced
2 T. olive oil
3 cloves garlic, crushed
1 chicken breast
2 cups water
1 cube chicken bouillon
½ tsp. Tabasco
1 cup uncooked Jasmine rice
Chop chicken breast into bite-size pieces.
Dice onion and green pepper.
Chop kielbasa into ½ inch rounds.
Heat olive oil in a large pot or skillet over medium-high heat.
Once oil is hot, add chicken breast pieces and cook until cooked-through.
Remove cooked chicken and place into a bowl. Sprinkle with thyme and black pepper.
Add kielbasa rounds to the pot and cook over medium heat for a few minutes, until rounds are starting to brown slightly.
Add onion, green pepper, and crushed garlic in with the kielbasa and cook until vegetables are tender.
Once vegetables are tender, add back in the seasoned chicken, then add water, chicken bouillon, and Tabasco.
Bring to a boil, then add uncooked rice. Cover and simmer according to the instructions on the rice package, until rice is finished cooking.
Tonight I’m serving with garden salad and fresh fruit compote.