Thursday, March 27, 2014

Pork With Cherry Sauce

I can't stress enough how delicious this meal was!  With very little ingredients, I was able to whip up a dinner that looked (and tasted) a lot fancier than it was.  I hope you enjoy this as much as we did.  Thanks Everyday Food for another keeper!

Pork With Cherry Sauce 
¼ c flour
1 pork tenderloin, cut into 1” slices and pounded to ¼” thick (I used pork chops)
3 T EVOO divided
2 large shallots, thinly sliced (1c)
¼ c red wine
2 c frozen cherries thawed
2 tsp grated ginger
Cooked polenta, for serving

Place flour in shallow dish.  Season pork with salt and pepper, then coat with flour, shaking off excess.  In large skillet, heat 1 T oil over medium-high.  Working in batches, cook pork until browned and cooked through, 2 minutes per side.  Transfer to a plate and tent loosely with foil.  Add remaining 2 T oil and shallots and cook 6-8 minutes.  Season, add wine and broth and cook, until reduced by half, 3 minutes.  Add cherries and ginger and cook until softened, 2 minutes.  Return pork to pan along with juices and cook until sauce has thickened slightly, 2 minutes.  Serve over polenta.

Per serving (4) –
343 cal
15g fat
31g pro
21g carbs
2g fiber

Monday, March 24, 2014

Honey Lime Chicken With Roasted Spiced Cauliflower

This was a simple and tasty meal that I was able to prepare ahead of time, with a couple of tweaks.  I chopped and seasoned the cauliflower the day before and kept them in a ziploc bag in the fridge, and I seasoned the chicken with the sauce below and kept them in a ziploc bag as well.  When I got home from the gym, all I had to do was throw everything in the oven.

I know the recipe says to brown the chicken first, but there was no need since it browns up nicely in the oven.  It also says to add the sauce afterwards, and continue to baste - also no need.  As mentioned above, I threw everything in all at once and it came out great!

Honey Lime Chicken With Roasted Spiced Cauliflower
2 T honey (I doubled this)
2 T lime juice (I doubled this)
1 T Dijon (I doubled this)
1 clove garlic grated (I tripled this)
Pinch smoked paprika
450 g boneless skinless chicken thighs (I used bone-in chicken back attach)
Pinch each salt & pepper
1 tsp EVOO
6 c cauliflower florets (1 small head)
4 tsp EVOO
1 tsp cumin
1 tsp coriander
¼ tsp each salt & pepper
2 T chopped fresh parsley

Cauliflower – toss together all ingredients except parsley.  Arrange in single layer on parchment-lined baking sheet; bake in 425 oven for 15 minutes.  Meanwhile whisk together first 5 ingredients; set aside.  Sprinkle chicken with salt & pepper.  In skillet over medium-high, cook chicken, turning once, until golden all over, 8 minutes (I skipped this).  Brush half of the honey mixture over chicken and cook, turning once, until glossy and coated, 2 minutes.  Move cauliflower to one side of baking sheet and add chicken, brushing with remaining glaze (I added all chicken & sauce to baking pan at the same time as the cauliflower).  Bake 10 more minutes.  Serve. (For cooking times, I roasted the cauliflower for 30 minutes and the chicken for 45, putting foil on top for the last 10 minutes so that it didn't brown too much)

Per serving (4):
269 calories
25g protein
13g fat
16g carbs
5gn fiber
316mg sodium

Monday, March 17, 2014

Banana bread - Yum!

I'm not really sure where I got this recipe from, but I've been using it for years.  I think the secret ingredient that makes it so delicious is the sour cream.  It adds a tanginess to it, and definitely helps to keep it moist.  I use this recipe every time we have a couple of bananas on the counter that no one wants to eat...the riper the better.  Simple and delicious - enjoy!

Banana Bread

2 T sugar
½ tsp cinnamon
¼ c + 2 T butter
1 ½ c sugar
2 eggs
3 very ripe bananas, mashed
½ container sour cream (or Greek yogurt)
1 tsp vanilla
1 tsp cinnamon
¼ tsp salt (if using unsalted butter)
1 ½ tsp baking soda
2 ¼ c flour

Preheat oven to 325.  Grease 2 loaf pans.  In a small bowl, stir together 2 T sugar + ½ tsp cinnamon.  Dust pans lightly with mixture.  In a large bowl cream together butter and sugar.  Mix next 4 ingredients.  Mix in remaining ingredients and divide into pans.  Bake 1 hour and 10 minutes.

Tips – add crumbled topping; 1/2c brown sugar, 1/2c flour, 2-3 T butter, 1 tsp cinnamon – mix and crumble on top.

Monday, March 10, 2014

Chinese Pork Chops

This is my go-to recipe for pork chops.  I've also used it for lamb chops, and veal chops.  It's a great base recipe and you can add anything you would like into it to make it more to your liking - chili flakes for spice, sesame oil for a little bit of a stronger taste, or chopped fresh garlic and ginger instead of powders.

The original recipe says to grill the chops, but I usually pan-fry them, or even throw them in the oven.


Chinese Pork Chops
½ c soy sauce
¼ c brown sugar
2 T lemon juice
1 T veg oil
½ tsp ground ginger
1/8 tsp garlic powder
6 pork chops

(I usually double or triple the ingredients above, excluding the chops, because I like to have sauce for my rice, which is what I serve it with).

In a bowl mix all ingredients (except chops).  Set some aside for marinating during cooking.  Pierce chops with fork on both sides and place in a Ziploc bag with the marinade.  Chill 6-8 hours, or overnight.  Preheat grill to high heat.  Lightly oil grill grate.  Discard marinade and grill chops 6-8 minutes per side, marinating often with reserved sauce.