Recipes

Balsamic Pork with Rosemary & Thyme

Ingredients:
2 pork tenderoins (1 package has two)
8 large sprigs fresh rosemary
8 large sprigs thyme
½ cup balsamic vinegar
¼ cup olive or vegetable oil

Directions:
Cut each pork tenderlin crosswise into 6 pieces.  Press each piece, cut side down, to form a round, 1 to 1.25 inches thick.
Place rosemary, thyme, vinegar and oil in resealable plastic bag – shake to mix up. Add pork; turn to coat. Refrigerate, turning pork 2 or 3 times, at least 1 hour, but no longer than 24 hours.
Preheat grill medium high heat. Remove pork and herbs from marinade; reserve marinade.   If you are using a charcoal grill, place the herbs directly on the hot coals for added herb flavor and aroma.
Cover and grill pork 7 minutes, turning and brushing with marinade. Discard remaining marinade. Cover and grill pork 6 to 8 minutes longer, until 145 degrees internal temperature (slightly pink in center).
Serves 4
Prep time 15 minutes
Minimum marinade time 1 hour
Grill time 15 minutes

Caribbean Pork Burgers

Ingredients:
1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
½ teaspoon ground allspice
½ teaspoon crushed red pepper
¼ teaspoon salt
1 medium red onion, cut into ½ inch slices
8 slices french bread ¾ inch thick
1 tablespoon olive or vegetable oil

Directions:
Heat grill to medium high heat.  Mix all ingredients except onion, bread & oil.  Shape mixture into 4 ¼ lb patties, about ¾ inch thick.
Grill patties, covered, 15 to 18 minutes, turning once, until 145 degrees F internal temperature.  Add onion slices for last 8 to 10 minutes of grilling, turning once.  Brush both sides of bread slices with oil.  Add bread for last 2 to 3 minutes of grilling, turning once.
Serve burgers and onion between bread slices.
Serves 4   From prep to table 40 minutes

Asian BBQ Halibut Steaks

Ingredients:
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
½ teaspoon ground black pepper
1 pound halibut steak

Directions:
Preheat grill for medium-high heat.  Place butter, brown sugar, garlic, lemon juice, soy sauce, black pepper in a small saucepan.  Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
Lightly oil grill grate to prevent sticking.  Brush fish with brown sugar sauce, place on grill.  Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.  Basting sauce can be heated to serve with the fish.  Discard what isn’t used.
Serves 2
From prep to table 30 minutes

Guinness Corned Beef and Cabbage

Ingredients: 
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

Directions:
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Trudy’s World’s Best Meatloaf

Meatloaf ingredients:
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
¼ cup ketchup
¼ teaspoon ground nutmeg
1 teaspoon dry ground mustard

Directions:
Mix all of the meatloaf ingredients.  Mix well, but not excessively (over handling the ground beef makes it tough.)  Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients.  Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour.  To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter.  Allow to rest for about 5 minutes.  Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked potato.

Slow-Cooked Hoisin Pot Roast

Ingredients:
1 medium onion cut into 1 inch pieces
1 boneless beef chuck or English roast 4 to 5 pounds
1 tablespoon canola oil
1 cup water
1 cup hoisin sauce
3 medium plums or 6 pitted dried plums, halved (may substitute canned plums)
Directions:
Place onion in a 5 quart slow cooker.  Cut roast in half.  In a skillet, heat oil over medium-high heat; brown the meat.  Transfer meat to slow cooker.
Combine water and hoisin sauce; pour over meat.  Top with plums.
Cook, covered, on low until meat is tender, 8-10 hours.  Skim fat.
Serves 8-10
Prep time 20 minutes
Slow cook time 8 or more hours

Chicken Pesto Roll-Ups

Ingredients:
4 boneless skinless chicken breast halves
½ cup Pure Harvest fresh Basil or Sun Dried pesto, divided
1 pound medium fresh mushrooms, sliced
4 slices provolone cheese, halved

Directions:
Preheat oven to 350 degrees F.  Pound chicken breasts with a meat mallet to ¼ inch thickness.  Spread ¼ cup pesto over the chicken breast fillets.
Coarsely chop half of the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1” baking pan coated with cooking spray.  Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice.  Roll up chicken from a short side; secure with toothpicks.  Place seam side down on top of the bed of sliced mushrooms.
Bake, covered, until chicken is no longer pink, 25-30 minutes.  Preheat broiler; top chicken with remaining pesto and remaining cheese.  Broil until cheese is melted and browned, 3-5 minutes longer.  Discard toothpicks.
Great served with warm fresh bread and fruit salad.
Serves 4
From prep to table 45 minutes

Seared Mahi Mahi With Zesty Basil Butter

Ingredients:
3 tablespoons unsalted butter
1 ½ teaspoons lemon juice
1 large garlic clove, finely chopped
¼ teaspoon salt, plus additional for seasoning
¼ teaspoon ground black pepper, plus additional for seasoning
1 ½ tablespoons chopped fresh basil leaves
3 tablespoons olive oil
Four (6 to 8 oz) mahi mahi fillets

Directions:
Combine butter, lemon juice, garlic, salt, pepper and basil in a medium saucepan and cook over low heat, stirring until the butter melts.  Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat.  Season the fish with salt and pepper, to taste.  Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more.  Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.
Serves 4
From prep to table 15 minutes

Shirley’s Oven Baked Dover Sole Fillets

Ingredients:
Dover Sole Fillets (thaw if frozen)
Butter
Nabisco Ritz Crackers – crushed into very fine crumbs
Lemon Juice
Wax Paper
Fresh Grated or Shredded Parmesan Cheese
This recipe can be used for any amount of sole fillets.  Adjust the amount of butter and Nabisco Ritz Crackers crumbs to the amount of sole fillets you have.

Directions:
Wash and dry the sole fillets.
Using a rolling pin or other utensil, crush the Nabisco Ritz Crackers until you have very fine crumbs.  Usually one sleeve will do one pound of sole fillets.  Put in a pie plate or other shallow dish or bowl.
Mix a dash of fresh lemon juice with the melted butter. 1 teaspoon to 1 stick of butter is a good ratio.
Ladle a tablespoon of the butter/lemon juice mixture in the bottom of a glass baking dish. Spread evenly.
Dip the Sole Fillet into the butter/lemon juice mixture.
Coat the buttered Sole Fillet with the Nabisco Ritz Cracker crumbs.
Place the coated Sole on wax paper; sprinkle 1 teaspoon of grated parmesan cheese on the fillet.  Loosely roll up the fillet.  Place the rolled fillet into the glass baking dish.
Continue until all fillets are coated and in the glass baking dish. Fillets cook best if they are not too crowded in the pan.
Add 1 tablespoon of water to the bottom of the baking dish.  Do not pour directly onto the fish.
Cover with aluminum foil.
Bake at 450 degrees until the fillets flake with a fork.  Normally 15 – 20 minutes to bake. Do not undercook.

Shirley’s Cajun & Panko Chicken Breast Sandwich Fillet

Ingredients:
chicken breast  halves
cajun seasoning
panko (Japanese) bread crumbs
eggs, beaten
cooking oil/olive oil – 3 to 1 oil to olive oil

Directions:
Remove excess fat and tendon from chicken breast half.  Fillet chicken breast into three slices.  Put cajun season, panko bread crumbs and beaten eggs in separate shallow dishes.  Coat chicken breast with cajun season.  Dip coated chicken breast in beaten egg – let excess drip off.  Coat cajun/egg breast with panko bread crumbs.  Do the same for all fillets.
Heat 1/8 inch or less oil in heavy skillet until bead of water evaporates.  Fry chicken fillet on first side for 4-5 minutes or until brown.  Turn over and finish browning on the second side until chicken is no longer pink and juices run clear.  Fillet should be crispy on both sides.  Prepare sliced bun with favorite condiments and/or vegetables.

Page 2 of 5123 »