Pork Tenderloin in Onion Gravy

 

For the Pork:

• 1 pound pork tenderloin , sliced into 1-inch thick medallions
• salt and pepper , to taste
• 2 tablespoonsolive oil

For the Gravy:

• 2 tablespoonsbutter
• 1 large onion , thinly sliced
• 2 cloves garlic , minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• salt and pepper , to taste

Instructions

• Season the pork medallions with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.
• In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.
• Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.
• Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.
• Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
• Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.
• Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!

Marry me chicken

 

Ingredients

• 3 Tbsp. 

  extra-virgin olive oil, divided

• 1/2 

  boneless, skinless chicken breast cut into two pieces lengthwise 

• Kosher salt

• Freshly ground black pepper

• 1 clove garlic, finely chopped

• 1 Tbsp. 

  fresh thyme leaves

• crushed red pepper flakes to taste 
• 3/4 cup 

  low-sodium chicken broth

• 1/2 cup 

  chopped sun-dried tomatoes

• 1/2 cup 

  heavy cream

• 1/4 cup 

  finely grated Parmesan

• Torn fresh basil, for serving

1. Preheat oven to 375°. 
2. dredge chicken in flour. 
3.  In a large ovenproof skillet over medium-high heat, heat oil and butter. 
4. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown.  Transfer chicken to a plate.
5. In same skillet over medium heat, heat a bit more oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
6. Transfer skillet to oven. Bake chicken until cooked through.  Careful not to overcook.
7. Arrange chicken on a platter. Spoon sauce over. Top with basil.

I serve with boiled potatoes. Would work with mashed or rice. 

Salmon pan seared - finish in oven

 2 Salmon fillets 

Lemon juice

Butter and Olive oil

400 Oven

Room temp Salmon - pat dry - salt, pepper and a sprinkle of lemon juice. 

High heat pan - add Olive oil and butter

Add Salmon skin side up. Cook 4-5 minutes. Turn to sear sides - 1 minute each.  Turn to skin side down.  To oven for 3-4 minutes.  Final temperature s/b 140. Rest, covered 2-3 minutes.

Serve with lemon butter and herb of choice  I like dill  

Pilaf for two

 1/3 ccup Orzo

1/3 cup white rice

1/3 cup +. Onion, carrot, celery - fine dice

1 clove garlic fine dice

1 cup chicken stock

High heat pan - 2 T olive oil and 2T butter

Sauté vegetables three minutes. 

Add Orzo and sauté another three minutes. Vegetables should be translucent and Orzo browned. 

Add garlic and cook another two minutes. 

Add rice and chicken stock and bring to a boil. Cover; reduce heat to low and simmer for 18 to 20 minutes. 

Chicken Spaghetti With Red Sauce

Ingredients 

• ▢ 2 skinless boneless chicken breasts 
• ▢ 2 tsp olive oil
• ▢ 1 tsp oregano
• ▢ 1/2 cup chopped onion
• ▢ 3 cloves garlic 
• ▢ 1 28 oz. diced tomatoes
• ▢ 1 8 oz. tomato sauce
• ▢ 1/4 tsp red pepper flakes optional 
• ▢ 2 tsp sugar
• ▢ 1/2 cups chopped fresh basil
• ▢ parmesan cheese 

Marinade for Chicken:

• ▢ 1/4 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 tsp oregano
• ▢ 1/2 tsp garlic salt

INSTRUCTIONS

Marinade for Chicken:

• Mix together marinade ingredients and add cut up chicken
• Marinade for 30-60 minutes

Tomato Sauce

• Saute onions and garlic in olive oil.
• Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
• While sauce is simmering, cook marinaded chicken (drained) in a frying pan until cooked through
• Add chicken into sauce and simmer for 5-10 minutes. Serve over pasta
• Garnish with freshly chopped basil and freshly grated Parmesan cheese

Piccata Sauce

 

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 1 large shallot, minced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• ½ cup dry white wine
• 1 ¼ cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained

• Heat the butter in a large skillet over medium heat. Once hot, add the garlic and shallots and cook for about 3 minutes.
• Whisk in the olive oil and flour; cook while whisking for about 5 minutes. 
• Add the wine and chicken broth; cook until slightly thickened.
• Stir in the lemon juice and capers

Creamed onions

 

• 14.4 ounces frozen pearl onions
• 1/2 cup low-sodium chicken broth
• 2 tablespoons sherry
• 1 bay leaf
• 2 teaspoons fresh thyme leaves
• 1/3 cup heavy cream
• 1 tablespoon flour (+)
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• In a small saucepan over low heat, combine the frozen pearl onions, chicken broth, sherry, bay leaf and thyme leaves. Bring to a low simmer and allow onions to thaw, approximately 5-6 minutes. Stir occasionally.
• In a small bowl, whisk together the heavy and cream and flour. Combine with the onions mixture, stirring until no streaks are left.
• Continue to simmer on low heat for 3-4 minutes.
• Remove from the heat and stir in the salt and pepper. Remove and discard the bay leaf.