Okay so I tried the Apple Stuffed Pork Tenderloin and I have to say it was really good. I did have a few problems but I overcame them. I couldn't find the kitchen string but I figured I would figure something out with that. My friend thought of using dental floss and I guess you could - I would just be afraid that the wax off of it would melt. I also thought of using twine (which I think is pretty much the same thing as kitchen string) but I couldn't think of where in Walmart I might find it and I had to use the bathroom so bad I couldn't think straight. Anyways - if anybody knows of where you could buy it let me know.
Back to the recipe - if you can't find kitchen string or twine toothpicks worked for me. The other problem I had was when I opened up my pork tenderloin it was actually 2 different pieces. but I made it work. I put one piece down, put the stuffing on top of that and then put the other piece of pork down - like a sandwich. It worked fine; just wish it was 1 piece. It wouldn't have caused me stress (I was having friends come over to try it).
I would suggest not chopping up the apple into really small pieces (which I did with my food chopper). I would have liked to have more of the apple taste. And next time I will add more apples than what it calls for.
Overall it was REALLY good (and easy) and it is something that I will be making for many more dinners!
Monday, September 22, 2008
Sunday, September 14, 2008
Okay - it's right
I heard back from my aunt and she looked over the recipe of the Spicy Oat Pancakes and she said that it was correct. So happy cooking! They are delicious!!
Might have messed up
My sister brought to my attention that I might have left some stuff off the spicy oat pancakes so you might not want to try them until I can double check with my aunt. I'll let you know when I have it right. Sorry!
Friday, September 12, 2008
Simple Italian Grilled Chicken
This is a fast easy way to do chicken and it is really good. I used my George Forman grill to cook it; but you could probably cook it any way you want.
3 tbls olive oil
1 tbls lemon juice
1 tbls italian seasoning
1 tsp garlic salt
1/4 tsp ground black pepper
4 boneless, skinless chicken breasts
Heat pan over medium heat
Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper in medium microwavable bowl. Microwave on high for 1 minute. Stir.
Dip chick in olive oil mixture to coat evenly. Place on hot grill pan. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165F. Allow to rest 5 minutes before serving.
3 tbls olive oil
1 tbls lemon juice
1 tbls italian seasoning
1 tsp garlic salt
1/4 tsp ground black pepper
4 boneless, skinless chicken breasts
Heat pan over medium heat
Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper in medium microwavable bowl. Microwave on high for 1 minute. Stir.
Dip chick in olive oil mixture to coat evenly. Place on hot grill pan. Cook 6 to 8 minutes per side until juices run clear and thermometer reads 165F. Allow to rest 5 minutes before serving.
Sweet-N-Tangy Pork Chops
1/4 c. chicken broth
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp olive or canola oil
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper
In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Combine the corn starch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Garnish with peppers.
Yield: 4 servings
This comes from my mother-in-law and sounds way yummy. I'll let you know how they turn out.
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp olive or canola oil
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper
In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Combine the corn starch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Garnish with peppers.
Yield: 4 servings
This comes from my mother-in-law and sounds way yummy. I'll let you know how they turn out.
Dinnertime Quesadillas
2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions (scallions)
1/2 cup drained canned black beans, rinsed
1 cup Thick 'n Chunky salsa (we used regular so it was runny)
1 cup Mexican Style Shredded Four Cheese
8 Flour Tortillas
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions (scallions)
1/2 cup drained canned black beans, rinsed
1 cup Thick 'n Chunky salsa (we used regular so it was runny)
1 cup Mexican Style Shredded Four Cheese
8 Flour Tortillas
LAYER: Chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.
FOLD: tortillas in half to enclose filling.
COOK: one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 min on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Makes 4 servings, two quesadillas each
FOLD: tortillas in half to enclose filling.
COOK: one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 min on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Makes 4 servings, two quesadillas each
This comes from kraftfoods.com
Apple Stuffed Pork Tenderloin
6 Tbs chicken broth
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin
In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.
I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin
In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.
I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?
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