Mustard and Rosemary Pork Tenderloin

Mustard and Rosemary Pork Tenderloin 

 

 

Mix Coarse 3-4 TBLS Ground Mustard with a heaping TBLS fresh chopped Rosemary

 

Spread on pork tenderloin and add plenty of black pepper

Sear meat on all sides

 

Put the meat in the crockpot and then I added about 2 1/2 cups of chicken broth to the pan just to deglaze it, no need to reduce it. Add the broth to the crockpot set on low for 6-8hours. I actually had mine going for 10 hours and almost all my liquid was gone.

 

***You can also roast this in the oven for about 30 min

 

When you get home make a quick veggie and or side and dinner will be ready in 10-15 min

I was hoping to have some sauce in the crockpot but since it was almost all gone I just mixed up a couple TBLS of the coarse grain mustard with a TBL so chicken stock and popped in the microwave for 30 seconds and used that.

 

I served this with risotto style Israeli couscous.

If you read my risotto recipe the technique is the same only it doesn't take as long. IT only takes about 10 min.

 

I sautéed a little bit of minced onion and then added a couple cloves of minced garlic and my couscous

Mix the couscous for a couple min and let it start to get own then add about 1/4 cup of chicken stock. IT will steam up and absorb this in less than a minute. Then continue adding stock in small amounts and stirring till it's absorbed. I tasted it after my 4th addition had been absorbed and it was ready after the 6th addition. I add about 1/4 cup at a time. You can also make it according to the package directions but this makes for a really creamy delicious couscous and it's much faster than risotto!  

Finished couscous

 

TADA

 



Butternut Squash Soup

Butternut Squash Soup

 

Start with a diced onion, I think this is just half a large onion

 

Dice a whole apple. I used a honey crisp

 

Sauté apple and onion together with salt and pepper for a couple min

 

Then add the diced butternut squash, I used about 4 cups

 

Sauté for a few minutes and then add 4 cups of chicken stock

 

Cook till tender about 20 min or so

 No pics but I added some cinnamon about 1 tsp and about 1 TBL of curry powder also salt and pepper as I tasted.

  

IF you have a nifty immersion blender use that to blend it all up if not use your blender. Be careful though cause hot liquid wants to spew out of the blender.

 



Its good like this or you can add about 1/4 C-1/2C of half and half if you like it a little creamy.

 

Parmesan Crusted Chicken

Parmesan Crusted Chicken

 

Start by creating your breading station.

 

Parmesan Cheese (You can also use Romano, Asiago or something like that)

This is probably about 2 cups

 



 

I added about 4 handfuls of PANCO bread crumbs IT's probably about the same amount as the cheese.

About 1TBLS of Garlic Powder

About 1TBLS of  dried basil or Italian seasoning

**** I didn't take any pics of this but you need to butterfly you chicken and or pound it out so it's relatively thin and even in thickness.

 

Your breading station should be set up as follows:

Flour (Salt and Pepper)

Eggs

Seasoning Breading mixture

Flour

EGG

Cheese and Panko As you flip the chicken breast use a fork to lightly press the mixture in the chicken

 

Heat some olive oil in a hot sauté pan and place the chicken breast in the pan

 

Flip it once it's browned, be gentle so you don't pull off the cheese breading

 

I always lower the heat when I flip so that it finished cooking gently. Should take about 5 min use a meat thermometer to make sure it's done and not over done.

 

I served this with blanched green beans and the PIONEER WOMANS Crash Potatoes.

I've been making these potatoes for several years and they are so yummy.

Basically boil small potatoes till tender (red, or baby Yukon). Then gently smash them on a foil lined sheet pan. You can use a masher or a fork like I did. Drizzle olive oil and generously sprinkle salt and pepper then top with fresh chopped rosemary and roast at 400 for about 30-40 min until crispy and delicious.

Picture is before roasting

 

 

 

Mustard & Sage Chicken

Mustard & Sage Chicken

 

Salt and pepper your chicken breast on both sides





 

Meanwhile mix together chopped fresh sage with a couple TBL of either Dijon or coarse grain mustard.

 

 

Flip the chicken once it's nice and brown

 

Then top it with some of the mustard sauce and continue cooking for about 3-4min until it's done. (Internal Temp 165 or a few degrees lower cause it the heat retained will get it up to 165)

 Add just a drizzle of chicken stock to deglaze the pan and get up all the good stuff.

 

I served this with chickpeas with a drizzle of truffle oil. You can find this at Sprouts, or WholeFoods if you don't have it or don't want to spend the money on it don't worry about it. It's not a disaster but it does taste really good!

 

Add the chickpeas to the pan with whatever mustard sauce is left

 

Toss them around for a couple minutes and then drizzle some truffle oil and you are done.

 

Shepherds Pie

Shepherds Pie

 

Start by sautéing a diced medium size onion

 

 

Once you get that going add some carrot diced small. I used 2 small-medium size carrots.

Season with salt and pepper and cook over medium heat about 5 min or so. The carrots won't be cooked through at this point.

 

Add 1LB of ground meat. I used beef cause that's what I had. You can use lamb, pork or a combination. It's traditionally made with ground lamb.

 

You will probably need to drain some of the fat. SO just push everything to one side, tilt your pan and spoon out most of the fat.

Then add this much minced garlic.

 

Add a couple heaping TBL of tomato paste right away. I did twice as much as I show in this picture.

 

Also add 2 stalks of rosemary chopped

 

It's important that you don't take 5 minutes to do all this because you only want the garlic to cook for a min or so. I threw my garlic in the pan on top of the meat so it wasn't directly on the pan and then added the tomato paste and rosemary before mixing everything together for a min.

 

Then add red wine. I use these mini bottles because it's just the right amount. I guess it's probably about 1 cup- 1 1/2cups?

 

Then add about the same amount of beef stock. A little more or a little less doesn't really matter that much.

 

Let this cook and the sauce reduce for 10-15 min or until it looks saucy but when you move the meat mixture you can see the bottom of the pan like this.

 

Meanwhile you can have your potatoes already boiling and they should be done by now. Mash them however you like to do it. I add some butter and usually either sour cream, plain greek yogurt, milk, or half and half. You can always use my Garlic mashed potato recipe as a guide. I would leave the garlic out for this recipe though. Also add plenty of salt and pepper. Taste them to make sure the seasoning is good.

 

Spread the potatoes over the meat mixture. I used a pan that was oven safe so I didn't have to transfer my meat mixture.

 

I put it in the oven at this point for about 10 min and then got impatient so I turned the broiler on and the potatoes started getting brown after 5 min. Next time I will probably just use the broiler.

 

There you go!