08-27-10
Pork with Peach and Black Bean Salsa
As seen on the following webpage: http://allrecipes.com/Recipe/Pork-with-Peach-and-Black-Bean-Salsa/Detail.aspx?ms=1&prop25=43127900&prop26=DailyDish&prop27=2010-08-27&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 pound pork tenderloin, cubed
salt and pepper to taste
1/4 cup cornmeal
1 tablespoon olive oil
1/4 cup beer
1 cup prepared salsa
1 (15 ounce) can sliced canned peaches, drained
1/2 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon chopped fresh cilantro
Directions:
1. Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
2. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
3. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.
NUTRITION INFORMATION: Per serving: 309 calories; 8 g fat; 6 g fiber; 26 g carbohydrates; 28.5 g protein
08-23-10
Stuffed Pattypan Squash
As seen on the following webpage: http://allrecipes.com/Recipe/Stuffed-Pattypan-Squash/Detail.aspx?ms=1&prop25=42818053&prop26=DailyDish&prop27=2010-08-23&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 6 Servings
Ingredients:
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
NUTRITION INFORMATION: Per serving: 187 calories; 14 g fat; 0.5 g fiber; 8 g carbohydrates; 6 g protein
08-11-10
Pork Chops Stuffed with Smoked Gouda and Bacon
As seen on the following webpage: http://allrecipes.com/Recipe/Pork-Chops-Stuffed-with-Smoked-Gouda-and-Bacon/Detail.aspx?ms=1&prop25=42180973&prop26=DailyDish&prop27=2010-08-11&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 2 Servings
Ingredients:
2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 teaspoon ground black pepper
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper
Directions:
Preheat an outdoor grill for medium heat.
In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!
NUTRITION INFORMATION: Per serving: 398 calories; 26 g fat; 0.3 g fiber; 1.2 g carbohydrates; 37.2 g protein
08-10-10
Spicy Blueberry Pork Tenderloin
Makes 4 Servings
Ingredients:
2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)
Directions:
In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
Preheat the broiler.
Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.
07-27-10
Pork Soft Tacos
Makes 4 Servings
Ingredients:
Directions:
- Preheat the oven to 300°. In a large skillet, heat the olive oil over medium heat. Add half the onions and cook until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, 8 to 10 minutes. Season to taste with salt and pepper.
- Meanwhile, place the tortillas on 2 baking sheets and warm in the oven for about 5 minutes. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa to taste with salt and pepper.
- To serve, top each warm tortilla with cheese, meat and corn salsa.
07-10-10
Kielbasa and Cabbage
As seen on the following webpage: http://allrecipes.com/Recipe/Kielbasa-and-Cabbage/Detail.aspx?ms=1&prop25=40154417&prop26=DailyDish&prop27=2010-07-10&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa
Directions:
1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
NUTRITION INFORMATION: Per serving: 566 calories; 39 g fat; 9 g fiber; 21 g carbohydrates; 26 g protein
06-29-10
Sweet and Sour Meatballs
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-and-Sour-Meatballs-III/Detail.aspx?ms=1&prop25=39591367&prop26=DailyDish&prop27=2010-06-28&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
1/2 cup packed brown sugar
1/2 (16 ounce) jar spaghetti sauce
3 pounds small meatballs
Directions:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
NUTRITION INFORMATION: Per serving: 357 calories; 15 g fat; 2 g fiber; 33 g carbohydrates; 20 g protein
06-23-10
Maple-Garlic Marinated Pork Tenderloin
As seen on the following webpage: http://allrecipes.com/Recipe/Maple-Garlic-Marinated-Pork-Tenderloin/Detail.aspx?ms=1&prop25=39186882&prop26=HealthyBites&prop27=2010-06-23&prop28=Recipes&prop29=Recipe_2&me=1
Makes 6 Servings
Ingredients:
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
Directions:
1.Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
2.Preheat grill for medium-low heat.
3.Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
4.Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
NUTRITION INFORMATION: Per serving: 288 calories; 5 g fat; 0 g fiber; 36.5 g carbohydrates; 23.5 g protein
06-05-10
Paprika Pork Chops
As seen on the following webpage: http://allrecipes.com/Recipe/Paprika-Pork-Chops/Detail.aspx?ms=1&prop25=38408791&prop26=DailyDish&prop27=2010-06-05&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
2 teaspoons butter
1 onion, thinly sliced
1 1/2 teaspoons paprika
1/3 cup sauerkraut, drained
1/3 cup sour cream
4 boneless pork chops
1/4 teaspoon black pepper
1 teaspoon garlic salt
Directions:
1.Set uppermost oven rack 5 inches from heat source, and preheat broiler.
2.Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
3.Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
4.Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.
NUTRITION INFORMATION: Per serving: 216 calories; 11 g fat; 1 g fiber; 3.5 g carbohydrates; 23.5 g protein
06-05-10
Bacon Wrapped Pork Medallions
As seen on the following webpage: http://allrecipes.com/Recipe/Bacon-Wrapped-Pork-Medallions/Detail.aspx?ms=1&prop25=38408791&prop26=DailyDish&prop27=2010-06-05&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions:
1.Preheat an oven to 400 degrees F (200 degrees C).
2.Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
3.Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
4.Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
NUTRITION INFORMATION: Per serving: 417 calories; 25.5 g fat; 0.5 g fiber; 2 g carbohydrates; 42 g protein