Roast Pork Loin with Apricot-Cranberry Sauce

This recipe is perfect when you want to serve a dinner to impress.  It looks fantastic and it's not that tough to prepare.

1 Pork-loin roast (6 lbs trimmed)
2 large lemons zested and juiced

2 garlic cloves, minced

1 Tbsp olive oil

2 tsp coarsely ground black pepper

1 tsp salt

2 Tbsp butter

1 small white onion, finely chopped

18 oz chicken broth

1 cup dry white wine

1/2 cup dried cranberries

1/2 cup dried apricots, chopped

                                                 1/2 cup loosely packed fresh parsley leaves, chopped

Preheat your oven to 350 degrees.  Pat pork loin dry with paper towels.

From lemons, grate 2 1/2 tsp zest and squeeze 1 Tbsp lemon juice.  In a cup, mix the zest and juice, garlic, oil, pepper and salt.  Rub mixture on pork.  

Place pork on rack in medium roasting pan.  Roast pork for 1 1/2 - 2 hours until internal temp reaches 155 degrees.

While pork is roasting, prepare fruit sauce.  In a 2-quart saucepan, melt butter over medium heat.  Add onion and cook until tender and golden, about 10 minutes.  Add broth, wine, cranberries, and apricots; heat to boiling over high heat.  Boil, stirring occasionally, until sauce is reduced to about 2 2/3 cups, about 8 minutes.  Remove saucepan from heat.

When pork is done, transfer to warm large platter; keep warm.  Let stand 15 minutes to set juices for easier carving.  

Meanwhile, skim fat from drippings in roasting pan and discard.  Add fruit sauce to pan and cook over medium heat, stirring until browned bits are loosened from bottom of pan, about 1 minute.  Stir in parsley.

Add any meat juices from the platter to sauce.  Serve roast with apricot-cranberry sauce.  

Pineapple Firecracker Stir Fry

Surprisingly enough, I discovered this recipe on the top of Dole pineapple chunks and I love it!  It's quick . . . it's fresh . . . it just a little spicy.  Just the way I like it.  

1 lb chicken breast, thinly sliced

1/4 cup cornstarch

Salt and pepper, to taste

3 Tbsp vegetable oil

1/2 cup sweet chili sauce

2 cloves garlic, minced

1 pkg (15 oz) Dole pineapple chunks, drained, juice reserved

1 cup broccoli florets

2 scallions, thinly sliced for garnish

Combine chicken, cornstarch, salt and pepper in a bowl.  Toss well to coat.  

Heat oil in wok or large skillet over medium-high heat.  Add chicken and stir fry until cooked through.  Add broccoli and cook until it starts to soften.

Add sweet chili sauce, minced garlic, pineapple chunks, and 1/4 cup reserved pineapple juice to wok.  Reduce heat to low and continue to stir until sauce is slightly thickened, about 2 minutes.  

Garnish with scallions and serve with rice, if desired.  

This is soooooo good!

Freezer-Friendly Blueberry BBQ Sauce

Oh my, this recipe came into my life quite by accident.  I had a pint of blueberries in my fridge that really needed to be used.  I asked Chat GPT for some ideas and this is where we landed.  It's fantastic on chicken or pork.  Give it a try.  You won't be disappointed.  It's unique and very tasty!

1 pint of blueberries

1 cup of your favorite BBQ sauce (don't make it spicy)

1/4 cup chopped onion

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 tsp salt

Combine everything in a saucepan.

Simmer gently, uncovered, 20 - 25 minutes, stirring occasionally

Lightly mash berries as they soften

Taste and adjust sweet/tang

Cool completely

 

Teriyaki Fried Mushrooms

These fried mushrooms are perfect for topping steaks, hamburgers or simply eating as a side dish, which is what we do.  They are delicious!

1 lb white button mushrooms or baby bella mushrooms, washed, bottoms cut off and sliced thick

1/4 cup salted butter

1 garlic clove, minced

1/4 cup Teriyaki sauce

Place the mushrooms and the butter in a large skillet.  Fry the mushrooms on medium-high heat for 10 - 15 minutes until they have reduced in size and are soft.  

Add in the garlic and fry for another 2 - 3 minutes until it has browned.

Mis in the Teriyaki sauce and stir.  

Sprinkle with parsley for garnish if desired and serve hot.  

Bulgogi Pork Tenderloin with Roasted Carrots & Lime Rice

I made this for dinner last night and it was super good!  This recipe comes from Hello Fresh.  My first questions was, "What is Bulgogi Sauce?"  After a chat with Alexa, I discovered it is simply Korean BBQ sauce and can typically be found in the Asian food aisle at the grocery store.  Give this one a try.  I promise it will not disappoint.

24 oz fresh carrots, sliced into 1/2" rounds
1 lime, zested and halved

2 green onions, sliced, green and white parts separated

1 cup Jasmine rice

24 oz pork tenderloin

8 oz Bulgogi sauce

Kosher salt

Black pepper

1 tsp olive oil

1 tsp vegetable oil

2 Tbsp butter

Preheat your oven to 425 degrees.

In a small pot, combine rice with 1 3/4 cup water and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15 - 18 minutes.   Keep covered off heat until ready to serve.  

While rice cooks, toss sliced carrots with a drizzle of olive oil, salt and pepper Mix well and toss on one side of a sheet pan.  Roast on top rack for 10 minutes (you'' add the pork then).

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium heat.  Add pork, sear, turning occasionally, until browned all over, 4 - 8 minutes.  

Once carrots have roasted 10 minutes, remove sheet pan from oven.  Flip carrots and carefully place seared pork on the empty side.  Return to top rack until pork is cooked through and carrots are tender, 10 - 12 minutes.

When pork and carrots have 5 minutes left, melt 1 Tbsp butter in pan used for pork over medium-high heat.  Add scallion whites and cook until fragrant, 1 - 2 minutes. Stir in bulgogi sauce and 1 Tbsp water.  Bring to a simmer stirring, until warmed through, 2 - 3 minutes.  Turn off heat.

Fluff rice with a fork.  Stir in 1 Tbsp butter, a squeeze of lime juice and half the lime zest (add more zest if you like).  Season with salt and pepper.

Divide rice, pork, and carrots between plates.  Drizzle pork with sauce.  Sprinkle with scallion greens.

Apple Cider-Glazed Bone-in Chicken

 

This dish is another winner I discovered from Home Chef.  It's smoky, tangy, and completely satisfying.

2 tsp whole grain mustard

1 Tbsp honey

1 oz butter

1 tsp chili powder

1 tsp cumin

3 oz Apple Cider

1 lb Bone-in skin-on chicken breasts or thighs

1 lb sweet potatoes

1 shallot

6 chive sprigs

1/4 cup chicken stock

Slice sweet potatoes into 1/2" wedges.  Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp olive oil.  Sprinkle with the mixture of the chili powder and cumin rub. Stir well. 

Spread into a single layer on one half and roast in hot, oven, 15 minutes.

Remove from oven and flip wedges.  Sweet potatoes will finish cooking in a later step.  

Pat chicken breasts dry and season both sides with salt and pepper.  Place a medium non-stick pan over medium-high heat and add 2 tsp olive oil.  Add chicken to hot pan, skin side down and sear until golden brown 2 - 3 minutes per side.  

Transfer to empty half of prepared baking sheet, skin side up.  Roast until chicken is fully cooked, 16 - 18 minutes.  Rest cooked chicken at least 5 minutes.  Wipe pan clean and set aside. 

While the chicken cooks, mince the chives, peel and halve the shallot and slice thinly.  Cut butter into four pieces.  

Return the pan used to sear the chicken to medium heat.  Add 1 tsp olive oi..  Add shallots and stir often until softened, 4 - 5 minutes.

Add apple cider, honey, mustard, and chicken stock.  Add a pinch of salt and stir to combine.  Cook until liquid is reduced by half, 1 - 2 minutes.  Add butter one piece at a time and stir until combined.  Add cooked chicken and flip to coat.  Remove from the burner.

Plate chicken and sweet potatoes.  Spoon sauce over the chicken and garnish with chives.

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Taco Pie

 Need a quick dinner idea?  Taco pie is a winner.  It's filled with ground beef seasoned with traditional Tex-Mex seasonings and spices on top of a buttery fluffy crust.  Top it with cheese and your choice of optional toppings.

1 (8 oz) package refrigerated crescent rolls

1 lb ground beef

1 (1oz) package taco seasoning mix

8 oz Mexican-style cheese blend, shredded

** Optional Toppings **

Sour cream

Shredded lettuce

Diced tomatoes

Green onions

Avocado

Black olives

Preheat your oven to 350 degrees.

Cover a round or square cake pan or pie plate with the crescent dough flat on the bottom.  Bake according to package instructions.

While your crust is baking, heat a large skillet over medium-high on the stove-top.  Cook the ground beef until it's no longer pink.  Season with salt and pepper.  Add the taco seasoning, stirring to combine.

When the crust is done baking, add the beef to the crust and layer with the cheese.  

Place the pie back in the oven and bake until the cheese is melted, about 10 minutes.

Slice and top with toppings of your choice.  

Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This is the perfect "I've had a rough day. I need comfort food." dinner.  It's full of flavor, good for you, and ready in about 45 minutes.  It's a one pot wonder.  This is a Hello Fresh favorite of mine. 

1 lb Broccoli florets trimmed

3 garlic cloves, minced

2 lemons

12 oz spaghetti

1 tsp red pepper flakes

20 oz raw, tail-on shrimp

1/2 cup chicken stock

1/2 cup grated Parmesan cheese

6 Tbsp butter, softened

Adjust top oven rack to top position and preheat your oven to 450 degrees.

Bring a large pot of salted water to a boil.

Wash and dry all produce.  Cut broccoli florets into 1" pieces

Zest and quarter both lemons.  Peel and mince the garlic

Toss broccoli on a baking sheet with a drizzle of olive oil, salt and pepper.  I like to sprinkle with a pinch of the minced garlic.  Roast on the top rack until browned and a bit crispy, 12 - 15 minutes.  Sprinkle with half the lemon zest and set aside.

Once water is boiling, add spaghetti to pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of the pasta cooking water, then drain.

 While the past cooks, place 6 Tbsp butter in a small microwave-safe bowl.  Microwave until just softened, about 10 seconds.  Add half of the lemon zest and half the Parmesan, a pinch of garlic, and a small pinch of red pepper flakes.  Mash to combine.  Season with salt and pepper.  

Rinse shrimp under cold water, then pat dry with paper towels.  Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt and pepper.  Heat a large pan over medium-high heat.  Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2 - 4 minutes.

Add the chicken stock to the pan with the shrimp.  Add the drained spaghetti, roasted broccoli, garlic butter and 1/4 cup of the reserved pasta cooking water.  Toss until everything is combined and coated in a buttery sauce.  Add a squeeze or two of lemon juice to taste.  Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of red pepper flakes, if desired.  

Good Gravy

I found this some time ago on the Schnucks website and thought it was brilliant, simple and delicious.  

Whether you're serving turkey, beef or ham, we'll show you how to make a delicious gravy using all of those yummy leftover juices and bits plus a few add-ins.

Start by adding 1/4 cup of pan drippings from roast to a large pan over medium heat.  Warm until melted.

If desired, add 1 cup chopped onion or mushrooms or 1/2 cup of each to the pan and sauté until softened, 5 - 7 minutes.  

Stir in 1/4 cup flour and cook until flour browns slightly, 2 - 3 minutes.

Nest, choose your flavor from the options below these steps and gradually, whisk into the sautéed mixture.  

Bring to a boil and cook, stirring frequently, about 5 minutes or until thickened.

Turkey

1 cup chicken stock

1 cup white wine

2 Tbsp chopped fresh sage

2 Tbsp chopped fresh thyme

Beef

1 cup beef stock

1 cup red wine

2 Tbsp chopped fresh rosemary

Ham

2 cups apple cider

1 Tbsp whole grain mustard

1 tsp ground cloves

 

Slow-Cooker Salsa Chicken

This is a delicious new way to spice up your chicken breasts.  I found this recipe a few years ago in Southern Living.  It has definitely become a regular in our house. 

2 lbs boneless, skinless chicken breasts or thighs

1 tsp kosher salt

1/2 tsp black pepper

2 (16 oz) containers refrigerated medium salsa

1/4 cup chopped fresh oregano

8 cups hot cooked yellow rice 

Chopped fresh cilantro and lime wedges for serving

Place chicken in a 6-quart slow cooker; sprinkle evenly with salt and pepper.  Add salsa and oregano.

Cover and cook on high for 2 hours or low for 4 hours, until chicken is cooked through.  Turn off slow cooker.  Transfer chicken to a large heatproof bowl; let cool 10 minutes.

Shred meat into bite-size pieces.  Add liquid in slow cooker to chicken; toss to coat.

Serve over hot rice; garnish with cilantro and serve with lime wedges.