Veggie Stuffed Pork Tenderloin

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This was absolutely delicious and perfect for the pizza oven.

Ingredients:

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 onion, sliced

3 cloves garlic, minced

1 pork tenderloin, butterflied and pounded flat

1 1/2 c. spinach leaves

1/3 c. shredded mozzarella

Directions:

Preheat oven to 350.

Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.

Season the pork tenderloin with salt and pepper on both sides.

Lay the spinach leaves evenly over the pork.

Top with the pepper mixture.

Add the mozzarella cheese.

Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.

Slice between the toothpicks to create individual pork rolls.

Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.

Transfer the skillet to the oven and bake for 10-15 minutes, or until done.

Let the steak rest before removing the toothpicks.

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Portuguese Chicken

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This is great cooked in a cast iron skillet.

Ingredients:

2 lb chicken thigh, bone and skin on

4 lemon slices

1 1/2 c. diced zucchini

1/3 c. diced red pepper

Marinade:

1/4 olive oil

3 T. lime juice

1 T. red wine vinegar

3 cloves minced garlic

1/4 t. red pepper flakes

2 t. paprika

1 t. dried thyme

1/2 t. salt

1/4 t. pepper

Directions:

Place all marinade ingredients in a bowl. Mix well until blended. Add the chicken thighs into a large zip loc bag. Add the marinade and mix well. Refrigerated for 2 to 4 hours.

Preheat the oven to 400.

Heat a large cast iron pot. Add some olive oil. Remove the chicken from the bag, reserving the marinade. Add the chicken to the hot pan and brown well on both sides.

Add the zucchini and red peppers and arrange them around the chicken. Pour any extra marinade over the chicken and vegetables. Top with the lemon slices.

Place the skillet in the oven and bake for about 35 minutes or until the internal temperature of the chicken registers 165.

Remove and serve!

One Pan Sausage & Potatoes

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This was so easy and delicious.

Ingredients:

12 Italian sausages, cut in half

2 large onions, sliced

2 red peppers, seeded and cut into large dice

2 garlic cloves, chopped

1 lb. baby new potatoes, quartered

7 oz. white wine

2 T. olive oil

Directions:

Preheat the oven to convection roast at 400. Place all the ingredients (except for the wine) in a large roasting pan. Sprinkle with salt and pepper and some Italian seasonings. With your hand, mix it all up so that everything is coated with the oil and spices.

Spread the ingredients out as flat as possible in the roasting pan. Put the sausages on the top, not covered by any vegetables.

Roast for about 35 minutes until golden. Temporarily remove the sausages and mix up all the vegetables and potatoes. Return the sausages to the pan, being sure to turn them to roast the other side.

Pour in the wine and cook for another 20 minutes until browned and the sausages and potatoes are tender.

Shrimp with Linguica

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This was super tasty!

Ingredients:

1 lb. shrimp

3/4 t. paprika

3/4 t. cumin

1/2 t. garlic powder

1 linguica link, cut into thin slices

1 pepper, sliced

Juice of 1/2 lemon

Chopped jalapenos, if desired

1/2 red onion, thinly sliced

Fresh parsley for garnish

Naan bread for serving

Directions:

Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.

Heat a large pan. Add the linguica and brown both sides. Remove and set aside.

In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.

In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.

Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.

Serve with naan bread.

 

Easy Meatloaf in a Muffin Tin

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This cooks super fast – much faster than a traditional meatloaf in a loaf pan!

Ingredients:

1 lb. ground beef (I used ground bison)

1 c. chopped onion

1 egg

1 c. breadcrumbs

1/4 t. onion powder

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

Dash of Italian seasoning (optional)

Freshly grated parmesan cheese (optional)

Marinara sauce

Directions:

Preheat oven to 350. Grease a muffin tin with cooking spray.

In a bowl, combine all the ingredients except the Marinara sauce (use your hands!).

Shape 1/4 c. mixture into a ball and put it into each cup in a muffin tin.

Top each loaf with some Marinara Sauce.

Bake for 20 minutes and it’s done!

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Baked Cod

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So easy and very tasty! Make sure to brown the fish really well first.

Ingredients:

1.5 lb cod fillets

5 garlic cloves, minced

1/4 c. chopped parsley

5 T. lemon juice

5 T. olive oil

2 T. melted butter

1/3 c. flour

1 t. ground coriander

3/4 t. paprika

3/4 t. cumin

3/4 t. salt

1/2 t. pepper

Directions:

Mix lemon juice, olive oil and butter in a shallow bowl. Set aside.

In another shallow bowl, mix flour and spices. Set aside.

Patt fish fillets with a paper towel. Dip them in the butter mixture and then in the flour mixture. Shake off the excess flour.

Heat some olive oil in a skillet and make sure it’s hot before adding the fish. Add the fish and sear on both sides, giving it some color. Reduce the heat and add the remaining butter mixture and garlic.

Cover and cook until the fish is done, turning frequently. Add the chopped parsley at the end. Spoon the sauce over the fish and serve.