Pork Tenderloin Medallions with Strawberry Sauce

May 5, 2014 Leave a Comment
Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri

 

Pork Tenderloin Medallions with Strawberry Sauce Recipe

 

Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions

 

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings

 

(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Speedy Southwest Salad

May 2, 2014 Leave a Comment
Speedy Southwest Salad

Speedy Southwest Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I used leftover corn and black beans I had in the fridge to throw together this sample layered salad.  It’s a big time-saver because it requires little chopping and features a quick dressing.  The crunchy combination is always in demand at our house.

                Kara Ann Goff                                                                   Loveland, Colorado

 

Speedy Southwest Salad Recipe

Speedy Southwest Salad

1 package (10 oz.) ready-to-serve salad greens

1 can (15 oz.) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

½ cup ranch salad dressing

½ cup picante sauce

1 cup crushed tortilla chips

½ cup shredded cheddar cheese

½ cup diced tomatoes

 

Place the greens in a large salad bowl.  Top with corn and beans.

In a small bowl, combine the salad dressing and picante; spoon over vegetables; toss to coat.  Sprinkle with the tortilla chips, cheese and tomatoes.  Serve immediately.          6 servings

 

(Recipe for Speedy Southwest Salad was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Chile-Garlic Shrimp

May 1, 2014 Leave a Comment

 

Chile-Garlic Shrimp

Chile-Garlic Shrimp

This recipe, Chile-Garlic Shrimp is from Diabetic Connect.  These spicy sautéed shrimp are hard to resist.

 

Chile-Garlic Shrimp Recipe

Chile-Garlic Shrimp

2 Tbsp. extra-virgin oil

10 cloves garlic, thinly sliced

2 lbs. large shrimp, shelled and deveined

2 dried red chiles (plus more for garnish, if desired)

2 tsp. brandy

2 Tbsp. chopped fresh parsley

 

Heat oil in a medium sauté pan over high heat.  Sauté garlic until browned, about 2 minutes.  Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes.  Add brandy and cook 1 minute more.  Remove from heat.  Transfer to a platter or divide equally among 8 small plates.

Sprinkle with parsley, add salt to taste and serve.

 

(Recipe for Chile-Garlic Shrimp came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

Spicy Turkey Meatballs

April 30, 2014 Leave a Comment
Spicy Turkey Meatballs

Spicy Turkey Meatballs

 

This recipe, Spicy Turkey Meatballs is from Diabetic Connect.  Either as a main dish or as a side, these meatballs are sure to be a hit!

 

Spicy Turkey Meatballs Recipe

Spicy Turkey Meatballs

Meatballs:   1 lb. lean ground turkey

¼ cup almond meal

¼ cup finely chopped onions

½ tsp. garlic powder

½ tsp. white pepper

1 egg

Sauce:   ½ cup water

3 Tbsp. distilled white vinegar

2 Tbsp. low sodium soy sauce

1 tsp. sesame oil

3 Tbsp. stevia in the raw

3 Tbsp. chopped scallions, plus more for garnish

5-6 dried chilies, chopped (most of the seeds removed, adjust according to heat desire)

2 tsp. freshly grated ginger

1 tsp. fresh orange zest

1 clove garlic, minced

 Mix the ground turkey, almond meal, onion, garlic powder and white pepper.  Add the egg and mix completely. Shape the meat into 24 meatballs and place on a baking sheet lined with greased foil.  Broil meatballs for 7-10 minutes or until well browned.  Remove from oven and set aside.

Whisk the water, vinegar, soy sauce, sesame oil and stevia in a medium sauce pan.  Heat over medium heat until it begins to thicken.

Add the meatballs and cover, letting the meatballs finish cooking through; about 8-10 minutes.

Sprinkle with additional scallions; then serve.

(Recipe for Spicy Turkey Meatballs came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , ,

Shrimp on the Barbi (gotta use an Australian accent)

April 22, 2014 Leave a Comment
Shrimp on the Barbi (gotta use an Australian accent)

Shrimp on the Barbi (gotta use an Australian accent)

 

This recipe, Shrimp on the Barbi (gotta use an Australian accent) is from Diabetic Connect.  ONCE you peel and devein the shrimp, leaving the tail intact.  Serve with brown rice and a salad or veggies and fresh fruit salad.

 

Shrimp on the Barbi (gotta use an Australian accent) Recipe

Shrimp on the Barbi

36 Raw Large Shrimp with tails (peeled and deveined)

Marinade:   ½ cup Teriyaki sauce (low in sodium)

¼ tsp. ground ginger

¼ tsp. nutmeg

¼ cup fresh parsley

3 Tbsp.  Agave Nectar

Basting Sauce:   ¼ cup Teriyaki sauce

Fresh juice from one (1) lemon

4 tsp. Agave Nectar

1 Tbsp. canola oil

Peel your shrimp, leaving the tails intact.  Place them in a shallow dish with the marinade and refrigerate for at least 4 hours.  Stirring once.

In a small bowl, mix all your basting ingredients and whisk, set aside.

Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill.  It will only take a few minutes to cook, but you need a good even fire.

Place each skewer on a HOT grill.  Baste and close your grill.  Cook for 2 minutes.  Turn your skewers and baste again.  Close your lid and cook for an additional 2 minutes.

Your shrimp should be DEEP PINK WITH GOLDEN EDGES AND CHARRED TAILS.  Don’t  over cook them….they will get tough.

DO NOT BASTE WITH YOUR MARINADE.  DISCARD MARINADE.

 

(Recipe for Shrimp on the Barbi (gotta use as Australian accent) came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Ravioli with Snap Peas & Mushrooms

April 21, 2014 Leave a Comment
Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner.  I serve it with an herb lettuce salad and white wine.  This recipe is Diabetic Friendly!

           Charlene Chambers                                                        Ormond Beach, Florida

 

Ravioli with Snap Peas & Mushrooms Recipe

 

Ravioli with Snap Peas & Mushrooms

1 package (20 oz.) refrigerated cheese ravioli

1 lb. fresh sugar snap peas, trimmed

1 Tbsp. butter

½ lb. sliced fresh mushrooms

3 shallots, finely chopped

2 garlic cloves, minced

2 cups fat-free evaporated milk

8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage

1 tsp. grated lemon peel

1 tsp. lemon-pepper seasoning

¼ tsp. white pepper

¼ cup shredded Parmesan cheese

¼ cup hazelnuts, coarsely chopped and toasted

 

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.          8 servings

 

(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Smoky Grilled Chicken

April 15, 2014 Leave a Comment
Smoky Grilled Chicken

Smoky Grilled Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Instant coffee is the “secret” ingredient in this sweet and spicy sauce.  Don’t be surprised when folks tell you this is the best chicken they ever had!

         Kathy Whipple                                                                 Twin Falls, Idaho

 

Smoky Grilled Chicken Recipe

Smoky Grilled Chicken

½ cup packed dark brown sugar

2 Tbsp. ground mustard

2 Tbsp. instant coffee granules

1 cup hot water

2 bottles (14 oz. each) ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. Liquid Smoke, optional

1 broiler/fryer chicken (3 ½ to 4 lbs.), quartered

 

In a large bowl, dissolve sugar, mustard and coffee in hot water.  Stir in ketchup, Worcestershire sauce, and liquid smoke if desired.  Reserve 1 cup for basting; refrigerate remaining sauce for another use.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat, for 30 minutes, turning and basting with sauce frequently.  Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear.          4 servings

 

(Recipe for Smoky Grilled Chicken was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Beginner’s Indian Curry

April 14, 2014 Leave a Comment
Beginner's Indian Curry

Beginner’s Indian Curry

 

This recipe, Beginner’s Indian Curry is from Diabetic Connect.  This spicy and creamy curry is as tasty as it is easy.

Beginner’s Indian Curry Recipe

Beginner’s Indian Curry

½ tsp. mustard seeds, crushed

¼ tsp. cumin seeds, crushed

1 cup canned diced tomato, drained

1 Tbsp. vegetable oil

¼ tsp. ground turmeric

1/4 tsp. ground red chili

¼ tsp. salt

1 lb. (about 1 ¾ cups) cubed cooked chicken breast

¾ cup light coconut milk

 

Heat a large skillet over medium heat.  Add the mustard and cumin seeds.  Cook 2 minutes or until seeds are fragrant, stirring frequently.  Combine the tomato and oil in a small bowl.  Add to the seeds.  Cook 1 minute, stirring constantly.

Stir in the turmeric, red chili and salt.  Cook, stirring for another minute.

Add chicken and cook for 1 minute.  Stir in coconut milk; cover.  Simmer over low heat 10 minutes or until chicken is cooked through.

Serve hot, spooned over warm basmati rice.

 

(Recipe for Beginner’s Indian Curry came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Swedish Pancakes

April 12, 2014 Leave a Comment
Swedish Pancakes

Swedish Pancakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

When we spend the night at my mother-in-law’s house, our kids beg her to make these crepe-like pancakes for breakfast.  They’re a little lighter than traditional pancakes, so my family can eat a lot!

           Susan Johnson                                                                                  Lyons, Kansas

 

Swedish Pancakes Recipe

Swedish Pancakes

2 cups milk

4 eggs

1 Tbsp. canola oil

1 ½ cups flour

3 Tbsp. sugar

¼ tsp. salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

In a blender, combine the first 6 ingredients.  Cover and process until blended.  Heat a lightly greased 8 inch nonstick skillet; pour ¼ cup batter into center of each.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed.  Stack pancakes with waxed paper or paper towels in between.  Reheat in the microwave, if desired.  Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.         20 pancakes

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

Shrimp with Mango & Basil

April 11, 2014 Leave a Comment
Shrimp with Mango & Basil

Shrimp with Mango & Basil

 

This recipe, Shrimp with Mango & Basil is from Diabetic Connect.  This one-pan stir fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy and spicy basil.  It’s guaranteed to evoke dinnertime oohs and ahhs.  Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish.  Use pre-peeled shrimp to make preparation a breeze.

Shrimp with Mango & Basil Recipe

Shrimp with Mango & Basil

1 lb. raw shrimp (21-25 per pound), peeled and deveined, tails left on

¼ tsp. salt

¼ –  ½ tsp. cayenne pepper

¼ tsp. ground turmeric

1 Tbsp. extra-virgin olive oil

1 large ripe, firm mango, peeled and cut into ½ inch cubes

1 bunch scallions, green tops only, thinly sliced

¼ cup firmly packed fresh basil leaves, finely chopped

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl.  Cover; refrigerate for about 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn pink, about 1 minute.  Flip them over and cook for 1 minute.

Add mango, scallion greens and basil and cook, stirring until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.   Enjoy!             4 serving

** Serve with rice and vegetable.

 

(Recipe for Shrimp with Mango & Basil came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,
« Older Posts
Newer Posts »

To the Top