Pork or Boar with a Peach Mustard glaze

Serving: 4

Prep time: 5 min

Cook time: 20 min

• 1 Pound Pork Tenderloin
• 2 T Ground mustard
• 2/3 C Peach Jam
• 3 Garlic cloves minced
• Pepper
• Salt
• 1 T Butter
• Olive Oil
• Chives or green onions to garnish

Sprinkle a liberal amount of salt and pepper on the entire surface of the tenderloin.  Use a dutch oven or deep skillet and drizzle just enough olive oil to have a thin layer cover the surface of the pan also throw in the butter to the medium high heated pan. When the oil and butter is good and hot, sear the meat on all sides.

While the meat is searing combine the ingredients for the glaze in a sauce pan (mustard, peach jam, and garlic). Keep the heat at medium high and reduce the glaze by about 1/3rd. Once the meat is seared on all sides add half the glaze on top of the meat and lower the heat to medium low.

When the temperature of the meat hits 160 remove the pork, place on a plate and cover. Let it rest for about 10 minutes, slice, and then drizzle the remainder of the glaze over the pork!!

Chicken Meatball Soup

• 3 Chicken Breast
• 1 C Frozen Spinach
• 1/2  Rough Chopped Onion
• 1 Rough Chopped Apple
• 4 Cloves Garlic
• 1/2 C Bread Crumbs
• 3 Eggs
• 1/4 t Red Pepper Flakes
• 1 t Salt
• 1/4 t Oregano

I use a meat grinder with this recipe, but you can use a food processor instead to cut up your veggies and then add the meat (ground chicken), seasoning , bread crumbs, and eggs just like you would if you were making meatballs with hamburger.

When I use the meat grinder, I roughly chop my chicken breast as well as all the veggies before I feed them into the meat grinder. Once everything is evenly ground, I add the eggs, seasonings, and bread crumbs. I roll out small ice cream scoup sized meat balls and place them on a baking sheet. Preheat the oven to 350 degrees and bake the meatballs for about 20 minutes or until cooked all the way through.

• 1 C  Chopped Carrots
• 1 C Chopped Celery
• 1 C Chopped Onion
• 6 C Chicken stock ( I use homemade, but any will work)
• 2 C Water
• Salt to taste
• 1/4 t Pepper
• 1 t Cumin
• 1/2 t Oregano

While the meatballs are cooking add your stock, water, veggies, and seasonings to the pot. Season with salt and pepper to taste. Cook the broth until the veggies are to your desireable texture.

When serving place the meatballs in the bowl first and then add the veggies and broth to the top. I like to garnish with a little parmesan cheese.

Sweet Potato with a Chipotle Sour Cream

• 4-6 Sweet potato
• 1 C Shredded cheese
• 2 Green onions
• Salt to taste
• Pepper to tast

Bake the potato in the oven at 400 for about an hour on a pan or on aluminum foil. Once the potato is done, cut down the middle and garnish with the chopotle sour cream, cheese, green onion, salt, and pepper.

Chopotle sour cream

• 2 Dried chipotle peppers
• 1 T Brown sugar
• 1 t Salt
• 3 Garlic cloves
• Pepper
• 3 T Olive Oil
• 1 1/2 C Sour cream

Put olive oil, brown sugar, salt, pepper, garlic cloves, and the chipotle peppers in a blender and blend until you have an even consistency. Add that mixture into the  sour cream.

Chipotle Steak

• Steak
• 2 T Chipotle in adobo sauce
• 1 T Brown sugar
• 4 T Butter
• 2 T Cilantro
• 2 Garlic cloves
•  Salt
• Pepper
• 1/2 C Flour

Chipotle in adobo, brown sugar, garlic, and 1 t of salt are blended together. I use my magic bullet, but you can use a food processor or blender.  Have your butter out on the counter because you want it at room temp. Cut the butter with the chipotle mixture as well as the cilantro to make a beautiful red chipotle butter compound.

Salt and pepper your steak to liking and dredge in the flour. Get your pan or skillet hot and place a T of butter in pan. Sizzle those hot steaks on the pan and turn down heat to medium high heat. After a couple of minutes when the steak is browned on the bottom side , flip the steak and cover it with the chipotle compound.  Once the bottom has a nice crust, turn off theheat and cover with aluminum foil. Let stand for 10 minutes to finish cooking.

This is my favorite way to have steak!!!

Molasses Pulled Pork Sandwich

Brining and cooking the meat

• 1 to 1 1/2 lbs of Pork
• 1/4 C Salt
• 1 t Red Pepper Flakes
• 1/4 C Brown Sugar
• Water so it just barely covers the meat

Cut your meat into halfs and place in a pot, crock pot, or pressure cooker. I personally am in love with my pressure  cooker so I use it every chance I get plus it cuts the cooking time from 3 1/2 hours to less than an hour. If you are using a crock pot, let the meat cook on high heat for 4 hours or longer. You just want your meat fork tender. With my pressure cooker, it takes about 45 minutes to an hour to cook. Start the heat on high and slowly lower once it starts rattling to a lower heat keeping the top at a gentle rattle.

Once the meat is fork tender and cooled off, shred the meat and dredge in the BBQ sauce.

The BBQ Sauce

• 1/4 C Molasses
• 2 T Deli mustard
• 1 T Brown Sugar
• 1/4 C Catchup
• 1 t Salt
• 1/4 t Pepper
• 1/2 t Red pepper flakes
• 1 t Garlic powder

This is one of my favorite BBQ sauces to make. It acutually goes well with chicken, pork, or beef. Blend all the ingredients together and put on the stove at low heat.

• Buns (chibata, hamburger, or cheese roll)
• Red onion
• Avacado
• Pepper jack cheese

I like to toast the buns in the oven and then pile the bbq pork on top with a nice slice of chesse. Then garnish with red onions and avacado.

Enjoy!

Corn Bread Sweet Potato Pie

 

 

• Corn Bread (and ingredients on box)
• Jimmy Dean sausage
• Sweet potatoes chopped
• Celery chopped
• Corn
• Carrots chopped
• Onion chopped
• 1 T Garlic minced
• 1 C Water
• 1 Packet Mrs. Grass’s onon soup mix
• 2 t Corn starch
• 1/4 t Red pepper flakes
• 1 t Salt
• 1/4 t Pepper

Put your Dutch oven on medium high heat and brown the sausage.  While sausage is browning, chop your veggies so they are all the same size. Throw all veggies as well as the garlic and seasonings into the pot. Cook veggies for 10-15 minutes. The amount of time you cook the veggies will vary depending on the size of the veggies.  I like my veggies slightly al dente so I cook them for the shorter amount of time.

While your veggies are cooking, mix up your corn bread as stated on the back of the box 🙂 . Preheat your oven to 400 degrees.  Add about a cup of water to your pot as well as 2 t of corn starch. Stir until the corn starch becomes incorporated. Drop spoonfuls of the corn bread on top of the stew mixture. Put the lid on top of your dutch oven and let it cook for 10-12 minutes.

Enjoy this amazing comfort dish!!!!!

Salmon Tacos

Serves: 6

Prep time: 10 min

Cook time: 15 min

• 20 Corn tortillas
• 1 1/2 lb Salmon
• 3 C finely shredded Red cabbage
• 1/3 C Ranch dressing
• 1/3 C Verde salsa
• 4 Tomatoes chopped
• Cilentro chopped
• 2 t Salt
• my chipolte salsa (you can use your choice of salsa. I just like to use this one)
  • 3 tomatoes
  • 15 0z can diced tomatoes
  • 2 jalapeno peppers (seeds taken out if you don’t want it too hot)
  • 2-4 dried chipotle or 2-3 T canned chipotles in adobo sauce (depends on how hot you want it)
  • Cilentro 1 C or 1 Bundle
  • 1 T chilli powder
  • 3 Garlic cloves
  • 2 t salt

Process

Wash your fish and place it on a baking pan after sprinking the salt on all sides of the fish. Put all chipotle ingredients into an blender or food processor and blend until your desired consistency (or use the salsa of your choice) . Cover the top of each piece of fish with the chipotle salsa. Bake at 350 for 15 minutes. Mix the ranch and the verde salsa together. You can steam your tortillas for 20 sec in the microwave or you can quick fry your tortillas with spray pan (about 30 sec on each side with the heat on high) or you can crunchy fry your totilla in an 1/8 to 1/4 inch of oil until each side is crunchy using two forks to get the nice midway bend in the shell.

Assembling the taco

Fish, cabbage, tomatoes, the ranch salsa mix, and cilentro.

Breakfast ratatouille

Calories: 155 per serving

Serves: 4

Prep time: 20 min

Cook time:25 min in ramekin about 40 in pie pan

• 2 Baked or boiled potatoes cut in 1/4th  inch rounds
• 4 Eggs
• 8  mushrooms sliced in 1/8th inch slices
• 1 zucchini 1/8th  inch slices
• About 1/4th C diced red onions
• About 1/4th C diced Pepper (red, green, or yellow)
• 1/2 t Oregano or 2 Pinches each ramiken
• 1 1/2 t Salt 2 pinches each ramekin
• 1/2 t Garlic powder pinch each ramekin
• 1/2 Pepper pinch each ramekin
• 1/4 Red Pepper flakes pinch each ramekin
• Salsa 4 T (dollop on top of each dish)

I like to use ramekins for this dish but you can also use a pie dish or a bread pan. Spray the bottom of your cooking dish with pan spray. When your assembling this dish makes sure to season with (oregano, salt, pepper, garlic powder and red pepper flakes) between the layers. The first layer is potatoes season and add the zucchini, mushrooms, onions, and peppers. This will equal out to about a 1 1/2 T each veggie. Put your last layer of potatoes on top, then season  and cover the top with your beaten eggs (one egg per ramekin).  Bake at 350 for 25 min if in a ramekin or about 40 min  if in a pie dish.

You can changed up the veggies depending on what you like and what you have. 🙂 You can also add cheese to the top but i wanted to keep it lower in calories.

Orange Cranberry Cod

Serves: 5

Prep time: 5 min

Cook time 45 min

• 1 1/2 lbs cod
• 1 T cilantro chopped
• red onion sliced in rounds
• 2 oranges cut in haf and sliced
• 1 T cranberries
• 1/2 t Pepper
• 1 1/2 t Salt
• 1/2 t dry Dill
• 1 t powder or 1 T minced Garlic

This is very simple to make and really easy clean up 🙂

Place a sheet of aluminum foil on a cooking sheet. Stack the cod on the aluminum foil and assemble the other ingredients and seasonings  under, between, around, and on top of  the cod. wrap the foil around the cod. you may have to use two sheet just so the fish does not leak when it starts cooking. Put in the oven on the middle rack at 350 for 45 minutes.

This is really good served with seasoned wild rice or couscous.