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)

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Couscous Meatball Soup

September 29, 2013 Leave a Comment
Couscous Meatball Soup

Couscous Meatball Soup

 

This soup is easy, healthy, full of flavor and great for a cold day.  It’s perfect with fresh crusty bread.

           Jonathan Pace                                                  San Francisco, California

 

Couscous Meatball Soup Recipe

Couscous Meatball Soup

1 lb. 90% Lean Ground Beef

2 tsp. dried basil

2 tsp. dried oregano

½ tsp. salt

1 large onion, finely chopped

2 tsp. canola oil

8 cups collard greens (or spinach)

8 cups chopped fresh kale

2 cartons (32 oz. each) vegetable stock

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

¼ tsp. pepper

1 package (8.8 oz.) Israeli couscous

In a small bowl, combine the beef, basil, oregano and salt.  Shape into ½ inch balls.  In a large nonstick skillet coated with cooking spray, brown meatballs; drain.  Remove meatballs and set aside.

In the same skillet, brown onion in oil.  Add greens or spinach and kale; cook 6-7 minutes longer or until wilted.

In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Return to a boil.  Stir in couscous, reduce heat; cover and simmer for 10-15 minutes or until couscous is render, stirring once.            10 servings

 

(Recipe for Couscous Meatball Soup came from tasteofhome.com)

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Caribbean Baked Chicken with Mango

September 19, 2013 Leave a Comment
Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.

 

(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)

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Shrimp Macaroni Salad

August 28, 2013 Leave a Comment
Shrimp Macaroni Salad

Shrimp Macaroni Salad

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

www.tasteofhome.com

 

Whenever I attend a potluck or family gathering, I’m asked to make this salad, which has been a family secret for over 50 years.  My husband likes it as a main dish, served with garlic bread.

                      Barbara Robbins                                              Cave Junction, Oregon

 

Shrimp Macaroni Salad Recipe 

Shrimp Macaroni Salad

1 package (16 oz.) elbow macaroni

1 to 1 ½ pounds cooked small shrimp

1 package (16 oz.) frozen peas, thawed

7 to 8 celery ribs, finely chopped

1 small onion, finely chopped

Dressing:   1 ¾ cups mayonnaise

¾ cup French salad dressing

2 Tbsp. sugar

2 Tbsp. white wine vinegar

1 ½ to 2 ½ tsp. paprika

1 to 2 tsp. salt

1 to 2 tsp. garlic powder

1 to 2 tsp. pepper

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl, combine the macaroni, shrimp, peas, celery and onion.

In another bowl, whisk the dressing ingredients.  Pour over salad and toss to coat.  Cover and refrigerate for at least 8 hours before serving.                   16 servings

(Recipe for Shrimp Macaroni Salad was in tasteofhome.com)

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Peanut Butter Chicken

May 31, 2013 Leave a Comment
Peanut Butter Chicken

Peanut Butter Chicken

Moist and delicious!  Serve with rice pilaf and salad.

 

Peanut Butter Chicken/Joyce Delorey/The Greco Family “Cook”Book

Peanut Butter Chicken

4 chicken breast, skinned, boned and cut into 1” chunks

Marinade:  ½ cup peanut butter

½ cup peanut oil

¼ cup white wine vinegar

¼ cup soy sauce

¼ cup lemon juice

4 cloves garlic, minced

1 dried red chili pepper, minced

2 tsp. ginger, fresh, chopped

Marinate chicken overnight.  Place on skewers and barbecue.  Serve

(Recipe for the Peanut Butter Chicken was in The Greco Family “Cooks”Book, Joyce Delorey, 1998.)

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