Category Archives: Entrees

Easy Entertaining… Panko Crusted Pork Tenderloin with Mustard & Horseradish

22 Wednesday Feb 2017

Posted by in #eating healthfully, #gluten-free, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

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Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids.  The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor.  I like to serve it with a horseradish cream sauce for extra zip.

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Panko Crusted Pork Tenderloin with Mustard & Horseradish

1 pork tenderloin (2 pieces)

½ cup Terrapin Ridge Farms Creamy Garlic Mustard*

½ cup drained prepared horseradish

1 cup Panko (I used Ian’s Gluten-Free Panko)

Salt & Pepper to taste

2 Tablespoons of Olive Oil

Mix: In a bowl, mix together the mustard & horseradish.   In a flat pan or baking dish, mix the panko with the salt and pepper

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Assemble & Bake: Preheat oven to 400°.  Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray.  Rinse and pat dry pork tenderloins.  Generously brush each tenderloin with the mustard-horseradish mixture.  Dredge tenderloins in the panko and place in baking pan.  (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots).  Lightly drizzle olive oil over the top.  Bake for about 30 mins or until the internal temp reaches at least 145°.

Let rest for 10 mins.  Slice, serve and enjoy!

Serving tip… Horseradish cream sauce is delicious served alongside this dish.

*Find Terrapin Ridge Farms Creamy Garlic Mustard at a la Maison in Baldwinsville, NY.

 

Easy Entertaining… Balsamic & Bacon Braised Pork Chops

27 Friday Jan 2017

Posted by in Cooking & Entertaining Ideas, Entrees, Recipe of the Week

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Crema Balsamica plays a starring role in this impressive braised pork chop dish. Paired with delicious bacon, this sauce reduces to a luscious glaze that’s elegant, but easy to prepare.

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Perfect for a quick weeknight dinner, but also worthy of serving to guests. This was a big hit at my house – especially for my husband, who is a huge pork chop fan.

 

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Balsamic and Bacon Braised Pork Chops

· 4 bone-in pork chops (about 1 inch thick)
· Sea salt and freshly ground pepper, to taste
· 1 Tbs. olive oil
· 4 bacon, chop into thin slices (lardons)
· 1 red onion, sliced
· 1 garlic clove, minced
· 1 Tbs. firmly packed dark brown sugar
· 1/2 cup balsamic vinegar
· 1 1/2 tsp. dried thyme
· 1 cup low-sodium chicken broth

Season the pork chops with salt and pepper. Heat pan and add olive oil. Brown pork chops in pan on each side – about 3-4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Reduce heat to medium-low and add the onions, cook until soft about 8 minutes. Add the garlic and cook for another 1 minutes. Drain excess fat, leaving about a tablespoon or so in the pan.

Stir in the brown sugar, balsamic vinegar reduction, and thyme. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and bring sauce to a simmer.

Return the pork chops to the pan. Cook, covered for about about 5 minutes and then uncovered for another 7-8 minutes.

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Serve with mashed potatoes, rice or ramen rice noodles and a side of steamed or sautéed green beans.
Enjoy!

Michele

Eating Healthfully… Colorful Mixed Greens, Beets & Goat Cheese Salad

17 Thursday Mar 2016

Posted by in #cooking healthfully, Cooking & Entertaining Ideas, Entrees

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Eating Healthyfully… This salad is easy to throw together, filled with antioxidants and oh so pretty!

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What makes it extra special?… The only dressing it needs is a drizzle of our BR Cohn Olive Oil and Napa Valley Naturals Balsamic Fig Vinegar.

Find BR Cohn Olive Oil and Napa Valley Naturals Balsamic Fig Vinegar at a la Maison in Baldwinsville.

What’s in our salad?…

2-3 Cups Mixed Greens and Spinach
1/2 Cup. Raw Beets, peeled and cut into thin strips
1/2 Cup. Raw Carrots, peeled and cut into thin strips
1/3 Avocado, sliced
1 oz. Goat Cheese, crumble
1 Tbls Pep it’s

Arrange ingredients on a plate, then drizzle with BR Cohn Olive Oil & Napa Valley Natural Balsamic Fig Vinegar. Season with sea salt and pepper.

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Recipe of the Week… Sweet & Spicy Asian Chicken Meatballs

27 Thursday Aug 2015

Posted by in Appetizers, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

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We are attending a birthday dinner for one of our closest friends this weekend.  I am typically the go-to-girl to bring an appetizer and love whipping up something fun and different – so that is what I plan to do!

As a girl with 3 stores – time can sometimes be a challenge, however, I love to cook and have one of my favorite ingredients ready and waiting in my pantry – Forever Herbs Blackberry Jalapeno Compote.

Forever Herbs Blackberry Jalapeno Compote is a staple product in our stores, and our customers love it as much as I do.  This sweet and spicy berry-rich compote is delicious served right out the jar as a chutney with meats and is fantastic over Brie… but today it is getting an Asian twist in these Sweet & Spicy Asian Chicken Meatballs.

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Sweet & Spicy Asian Chicken Meatballs

 Ingredients

Meatballs:

3                     Scallions, chopped

2 cloves            Fresh Garlic, minced

2 tsp                 Fresh Ginger, minced

3 slices             Day Old Multigrain Bread*, crusts removed – ground into fresh bread crumbs

1/4 cup             Milk (Dairy or Plain unsweetened Almond Milk)

2 Tbls               Tamari or Soy Sauce*

1                      Egg, lightly beaten

1.5 lbs.             Ground Chicken

Glaze:

1/3 cup             Forever Herbs Blackberry Jalapeno Compote

1/2 cup             Hoisin Sauce*  (such as Joyce Chen Gluten Free Hoisin)

2 Tbls               Brown Sugar

1 Tbls               Tamari or Soy Sauce*

Set oven at 425 degrees.  Line baking sheet with parchment paper.

In a bowl, mix together the scallions, garlic, ginger, bread crumbs, milk, tamari sauce and the egg.  Add the ground chicken and gently mix with a fork or your hands.  DO NOT OVERMIX.

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Create meatballs using 2 tablespoons of the chicken mixture (a 2 tablespoon ice cream scoop makes this quick & easy!).  Place on parchment lined pan.  Bake for 20 minutes or until fully cooked.

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Create the glaze while your meatballs bake.  Add the Blackberry Chipotle Compote, Hoisin Sauce, brown sugar and tamari sauce to a sauce pan and heat on medium heat until sugar and compote are melted and hot.

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Place half the meatballs and half the glaze in a bowl – toss to coat.  Repeat this process with other half of meatballs and glaze.  Place on a beautiful service platter or bowl and sprinkle with sesame seeds.

Serve as is an appetizer or with boston or iceburg lettuce for lettuce wraps.

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* For those who are gluten sensitive like I am…, use gluten free tamari, gluten free hoisin sauce and gluten free multigrain bread for this recipe.  These meatballs taste just as amazing and all your guests will love them!