Home » Archive by category 'Main Dishes' (Page 8)
1 boneless whole pork loin roast (3 lbs)
1/2 cup all purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 Tbl canola oil
2 cups reduced sodium chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional
~Cut roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time and shake to coat. In a large skillet, brown pork in oil on all sides
~Transfer to a 5-qt slow cooker. Pour broth over pork. Cover and cook on low for 5 – 6 hours or until tender. Remove pork and keep warm. Let pork stand for 10 – 15 minutes before slicing
~Strain cooking juices, reserving 2 1/2 cups juice; skim fat from reserved juice. Transfer to small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy and mashed potatoes if desired.
1 cup ketchup
1/4 cup soy sauce
1/4 cup of honey
1 Tbl yellow mustard
1/4 cup light brown sugar
2 cloves garlic, minced
1/4 lemon, juiced
1/2 fresh pineapple, chopped
4 boneless & skinless chicken breasts, cubed
Sea salt and freshly cracked pepper
Olive oil
~In small saucepan, combine ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and cook for 20 minutes over low heat, stirring often
~Thread chicken and pineapple, alternately, onto skewers. Season with sea salt and freshly cracked pepper to taste
~Pour half the sauce into a small bowl and set aside
~Brush the skewers with the remaining sauce from pan
~Heat a large grill pan over medium heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes or until the chicken is cooked through.
~Serve with reserved BBQ sauce
Optional cooking means – bake; grill
**If using bamboo skewers, soak them in warm water for 10 – 15 minutes
1.5 lbs lean ground beef
4 pinches freshly grated nutmeg
1/2 cup freshly grated Parmesan cheese
4 Tbl snipped fresh parsley
4 Tbl extra virgin olive oil
Salt and Freshly ground pepper to taste
~Put beef into bowl and season with salt and pepper
~Add nutmeg, Parmesan cheese and parsley
~Knead the ingredients together with your hands until thoroughly mixed
~Shape the meat mixture into balls the size of a walnut by rolling a small amount of the mixture between your palms to form each one. (To make forming the balls easier, dip your hands into cold water before you begin to shape each ball)
~Heat 2 Tbl olive oil in large nonstick frying pan over medium heat
~Arrange half the meatballs in the pan and cook until golden brown about 5 minutes. Every now and again, move the pan around in a smooth, circular motion so that the balls will turn to cook on all sides without danger of breaking.
~Remove the meatballs to a serving plate.
~Add remaining 2 Tbl oil to the frying pan and repeat with remaining meatballs
~Serve hot or may be added to spaghetti sauce
