Pork Tenderloin with Pan Sauce

1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)


Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:

Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of reserved pork marinade 
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Orange Peel Shrimp

• 2 lbs raw shrimp, deveined with tails on or off
• 4 cloves garlic, minced
• 8 scallions, finely chopped
• 2 oranges, zested and juiced
• 6 tbsp orange marmalade
• ½ cup soy sauce
• 4 Thai chili peppers (optional but recommended)
• ¼ tsp red pepper flakes
• ¼ cup cornstarch
• 4 tbsp canola oil, divided
• 1 cup brown or white rice, cooked and fluffed with a fork
• 
  
• Heat 1 tbsp of canola oil in a large skillet over medium heat. Once hot, add the minced garlic, six thinly sliced scallions (save the other two for serving), orange zest and thai chili peppers. Saute briefly for about two minutes until garlic is fragrant and scallions wilt.
• 
  
• Add the soy sauce, orange juice, orange marmalade and red pepper flakes to the pan and stir well to combine. Mixture should be bubbling. Continue simmering until sauce thickens, about five minutes or so. It should become very, very thick. Once thick, turn off heat.
• 
  
• Sprinkle the cornstarch on a large plate. Pat the shrimp dry with paper towels then toss in the cornstarch to coat.
• 
  
• Heat the remaining three tablespoons of oil in another skillet or wok (I like to use a cast iron skillet for this) over high heat. Once sizzling hot, drop the shrimp in the oil and fry for about a minute or two until shrimp are very pink and curled. The cornstarch should create a crunchy outer coating on the shrimp.
• 
  
• Remove the shrimp from the oil and toss in the orange sauce. Serve shrimp over brown rice with additional scallions on top. Don’t eat the chili peppers!

Tuna with Avocado, Soy, Ginger, and Lime

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 t. grated fresh ginger
1 garlic clove, minced
2 limes, juiced
2 T. soy sauce or coconut aminos
pinch sugar
sea salt and freshly ground pepper
1/4 cup EVOO
2 (6 ounce) tuna steaks
1 ripe avocado, halved, peeled, and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 T. of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium high heat and coat with the remaining 2 T. of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture in the pan to coat the fish. Serve the tuna with the avocado and the remaining sauce drizzled over the whole plate.

Easy Oven Baked Spicy Chicken Tacos

1 T. olive oil
1/2 pound cooked chicken, shredded
1 packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can chopped green chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can refried beans
2 cups mexican blend cheese
Toppings such as jalapenos, sour cream, salsa, cilantro, olives, lettuce, etc.

Preheat oven to 400 degrees. Spray a 9x13 baking pan and set aside.

Heat olive oil over medium heat in a skillet. Add onion and cook for a few minutes until onion is translucent.  Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to fully combine. Reduce to simmer and allow to cook for 5-8 minutes.

Place the taco shells in the baking dish, standing up. Spoon 1 T. of beans into the bottom of each shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each with a generous amount of cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and serve with your favorite toppings.

***be sure to drain the tomatoes completely so the shells don't get soggy.

Creamy Bacon Mushroom Thyme Chicken

4 bone-in chicken thighs (can also use boneless thighs or breasts)
1 T. olive oil
2 t. italian seasoning
salt and pepper

Sauce:
1 T. olive oil
8 ounces mushrooms, sliced (I prefer baby bellas)
6 slices bacon, cooked and crumbled
1 c. heavy cream or 1/2 and 1/2
1/2 t. salt
1/4 t. pepper
1 t. garlic powder
1 T. fresh thyme, stems removed

Preheat oven to 350 degrees.

Heat a large skillet to medium high heat. Add the chicken and season with italian seasoning, salt, and pepper. Pan sear each side of the chicken for 2 minutes or until brown. Place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.

Add olive oil to the skillet and sauté mushrooms until soft. Add the bacon, cream, salt, pepper, garlic powder, and thyme. Bring to a simmer until the sauce starts to thicken. Add chicken back to the skillet and heat for another minute. Serve.

Baked Acorn Squash

2 acorn squash, halved and de-seeded
1 lb. Jimmy Dean Hot Sausage
2 t. olive oil
1/4 t. sea salt
1/4 t. pepper
1 c. roasted, shelled pistachios, coarsely chopped
1 granny smith apple, diced
2 t. olive oil
2 t. fresh squeezed orange juice
2 t. red wine vinegar
2 sprigs rosemary, finely chopped
10 mint leaves, finely chopped
4 sprigs thyme, finely chopped
1/4 t. sea salt
1/4 t. pepper

Preheat oven to 400 degrees. Place squash, cut side up, on baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30-35 minutes or until fork tender. Remove from oven and let cool for 10 minutes. Scoop squash flesh out of shell (leaving a thin layer in shell). Place squash in bowl and add remaining ingredients. Divide filling among squash shells. Preheat broiler in oven. Place squash under broiler for about 3 minutes until top is golden. Serve.

Chicken Pesto Sandwich

For Sandwich:

2 c. shredded chicken
1/4 c. greek yogurt
kosher salt to taste
freshly ground pepper to taste
1 baguette, cut into 3-4 equal pieces, toasted lightly
2 c. arugula or spinach leaves
2 roma tomatoes, thinly sliced
8 oz. mozzarella, sliced

For Pesto:

1 c. fresh basil leaves
3 cloves garlic, peeled
3 T. pine nuts
1/3 c. grated parmesan
kosher salt to taste
freshly ground pepper to taste
1/3 c. olive oil

To make the pesto, combine basil, garlic, pine nuts, and cheese in the bowl of a food processor or blender. Season with salt and pepper. With the motor running, add oil in a slow stream until emulsified. Set aside.

In a large bowl, combine chicken, 1/2 c. pesto, yogurt, salt, and pepper. Spoon onto baguette pieces. Top with arugula, tomatoes, and mozzarella.

Hummus and Avocado Toasts with Roasted Tomatoes

6-8 slices of bread [gluten-free, whole wheat, etc.]

1/2 cup hummus [store bought or homemade]

1 avocado – halved, pitted and peeled

4 plum tomatoes, halved lengthwise, cores and seeds removed

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

salt & pepper to taste

Preheat the oven to 450 degrees F.

Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.

Spread ½-1 tablespoon of hummus on each circular toast.

In a bowl or plate, mash avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.

Serve immediately.

Optional: top with goat cheese or feta or serve on the side.

Beef with Barley Soup

2 Tablespoons Olive Oil

1 pound Beef Cubes (for Stew)

1 whole Large Onion, Medium Diced

2 cloves Minced Garlic

2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced

2 whole Potatoes, Large Dice

1-½ teaspoon Seasoning Salt
1 teaspoon Salt (or To Taste)
1 teaspoon Ground Black Pepper
5 cups Beef Stock
1 cup Water Or As Needed

½ cup Pearl Barley

½ teaspoon Thyme

1 whole Bay Leaf
1 can (14.5 Oz. Size) Diced Tomatoes (I blend them so they are smooth)

Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

Roasted Beef Tenderloin with Basil-Curry Mayo

vegetable oil cooking spray
2 t. cumin seeds
2 t. coriander seeds
3 cloves garlic
1/4 t. kosher salt, plus 2 teaspoons
1 t. freshly ground black pepper
2 T. extra virgin olive oil
1 (3.5-4 pound) beef tenderloin, trimmed

Mayo:

1 c. mayonnaise
1/4 c. mascarpone cheese, at room temp
1/3 c. finely chopped basil leaves
1 T. curry powder
1 t. smoked paprika
kosher salt and freshly ground pepper

For the beef:

Arrange an oven rack in the center of the oven and preheat to 400 degrees. Spray a heavy baking sheet with the cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 t. salt. Holding a chef's knife at 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with spices. Add the remaining 2 t. salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35-40 minutes or until a meat thermometer in the thickest part reads 125 degrees for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

For the mayo:

In a small bowl, whisk together the mayo, mascarpone, basil, curry, and paprika until smooth. Season with salt and pepper to taste.

To serve:

Slice the meat into 1/4 inch thick slices and arrange on a platter. Spoon the mayo mixture into a bowl and serve alongside the meat.

Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

Tortellini Soup

1 bag frozen tortellini
1 small bag spinach
2 cans italian diced tomatoes
4 c. chicken broth
1 block light cream cheese
1 lb. spicy italian sausage

Cook sausage and drain grease. Combine all in crockpot and cook on low for 3-3-1/2 hours or until tortellini is done.

Taco soup

1 30oz can diced tomatoes
1 15oz can black beans
1 15 oz can pinto beans
1 15 oz can kidney beans
1 15 oz can corn (do not drain)
1/2 c salsa
1 diced green pepper
1 t lime juice
2 cans shredded chicken or one boiled chicken breast shredded
1 pkg dry taco seasoning
1 pkg Hidden valley ranch dip mix

Mix all and cook in crockpot for 3 hours or on stove top until hot and bubbly.
Serve with shredded cheese, olives, sour cream and tortilla chips.

Tropical Chicken Skewers with Mango Dipping Sauce

Skewers:
Pineapple Chunks
2 inch chunks boneless skinless chicken breast
Red bell pepper
Salt & peper

Arrange food onto skewers. Salt and pepper lightly. Spray grill with cooking spray. Grill until chicken is done.

Mango Dipping Sauce:
1 large Mango chopped
1/4 c plain yogurt
1 small jalapeño seeded and chopped
Juice of 1 lime
1 green onion.

Pulse all in a blender. Sauce will keep for 2 days

Pesto Ranch Crock Pot Chicken

• 6 boneless skinless chicken breasts
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth
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• Place chicken, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

Slow Cooker Hawaiian Meatballs

32 oz. package of precooked, frozen meatballs 

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar

2 Tbl. cornstarch

2/3 cup of white vinegar
2 Tbl. Soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks.  In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through. Serve with rice or as an appetizer.

Pasta Primavera with Pepperoni Crisps

1 lb. penne pasta or fettucine
2 small zucchini
2 small yellow squash
2 plum tomatoes
4 leaves fresh basil
olive oil
1/2 cup heavy cream
2/3 cup shredded parmesan cheese
1/2 stick butter
12 pepperoni slices
salt and pepper

1) Preheat oven to 400. 
2) Slice zucchini and squash (core them if seeds are large).  Cut the tops off the tomatoes and seed them by scooping out the seeds with your finger.  Cut the tomatoes into wedges.
3) Place the veggies on a baking dish, sprinkle liberally with olive oil, salt, and pepper.  Use your fingers to mix the vegetables, ensuring they are well coated with oil and spices.
4) Roast the vegetables for 20 minutes, turning them once, halfway through the cooking time.  The vegetables should be slightly carmelized when done.  (Vegetables may need more or less time depending on the oven, so check them.)
5) When vegetables are done, set the aside.
6) Turn the oven down to 325.
7) Start the water boiling for the pasta and cook the pasta according to the package directions, stirring it often.
8) Melt the butter in a saute' pan.
9) Add the vegetables to the saute' pan.
9) Mix the vegetables with the butter until heated through.  Julienne the basil and add it to the mixture.
10) Place the pepperoni slices on a baking sheet and put them in the oven.  Bake for 6 minutes (may need more or less depending on oven) until crispy.  Stack the pepperoni on top of each other and slice it into strips.
11) Add the heavy cream and the parmesan to the vegetables. 
12) When the pasta is nearly done, but slightly al dente, add the pasta and a little bit of pasta water to the vegetable mixture.  (Very little pasta water is needed.  By adding the dripping wet pasta to the water with tongs or a spoon, you should have enough pasta water for the saucy vegetable mixture.)
13) Mix everything together.  Add pepper to taste.
14) Sprinkle with fresh shredded parmesan and pepperoni crisps and serve.
Serves: 4

Grandma Stahle's Stuffed Green Peppers ala Alison

4 medium green bell peppers
1 small green bell pepper
1 lb. extra lean ground beef
1 medium yellow onion
1 loaf french bread
1/2 cube butter
salt, coarse black pepper, garlic powder to taste

1) Preheat the oven to 350.
2) Dice the small green pepper, and onion.  Cut caps out of the tops of the green peppers (reserve them) and seed the insides and tops.  Trim any prominent ribs.
3) In a saute' pan, brown the hamburger over medium heat.  Add salt, pepper, and garlic powder to taste.  Drain off the grease and transfer the hamburger to another container.
4) Add half the butter and let it melt. 
5) Add the diced onions and green pepper.  Cook the onions and green pepper until wilted and translucent.
6) Using only the insides of the french loaf, tear the loaf into 1-inch pieces.
7) Add the remaining butter to the saute' pan and let it melt.  When butter is melted, mix in the french bread pieces.
8) Saute' the french bread until it is coated in butter and slightly crispy.
9) Mix bread-onion-pepper mixture with the ground beef.  Add more salt and pepper to taste.  (Keep in mind that the green peppers will be unseasoned, so slightly oversalting the stuffing is appropriate.)
10) Add the stuffing mixture to each green pepper, filling it to the brim.  Replace the caps of the peppers to cover the stuffing, securing them as tightly as possible.
11) Fill a deep glass baking dish with about 3/4 inch of water.
12) Put the peppers, cap up, in the baking dish.
13) Bake at 350 for 30-40 minutes until the peppers are soft.
Serves: 4
 

Lemon Chili Shrimp Sticks

2 minced garlic cloves
1/2 inch fresh ginger, grated
2 T. chopped cilantro
1/2 T. chinese hot chili sauce (sriacha)
1 T. soy sauce
1 T. honey
3 T. lemon juice

Combine all. Add 20 medium raw shrimp. Marinate for 3 hours. Thread shrimp onto skewers and either grill or broil for 2 minutes on each side.

Salmon with Mustard Tarragon Sauce

1/3 c. mayo
1/4 c. spicy brown mustard
1 T. tarragon
1 T. chives
1 T. brown sugar
1 T. lemon juice
1 t. lemon zest
1-1/2 pounds whole side of salmon with skin

Preheat oven to 450 degrees. Line baking sheet with parchment paper. Mix all but salmon. Place salmon, skin side down, on parchment and season with a little salt and generously with pepper. Spread mustard sauce generously over salmon. Roast just until done, about 15 minutes.