Main Dishes

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Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce

Published July 7, 2015 by thepinkgourmet

If you are tired of just frying or baking pork chops you need to try this recipe.  These pork loin steaks have a wonderful flavor and the Creamy Shallot and Mushrooms Sauce is amazing!  This is not a hard recipe to make and can be made in about an hour from start to finish.  You could also substitute chicken for the pork.

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Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce- Source
Author: Julia Frey of Vikalinka
Serves: 4
Ingredients
  • 4 pork loin steaks
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 2-3 large field mushrooms or portobello mushrooms, chopped
  • 2 rosemary sprigs, chopped
  • a splash of cognac or brandy (optional)
  • ¼ cup stock, pork or chicken
  • 1 tbsp whole-grain mustard
  • 200 gr/ ⅔ cup creme fraiche or heavy cream
  • salt and pepper to taste
Instructions
  1. Rub your pork loin steaks with some sea salt.
  2. In a cast iron pan or a stainless steel pan heat a tablespoon of olive oil and brown your steaks in it for no longer than 2 minutes on each side.
  3. Remove your meat on a separate plate and set aside.
  4. To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, then add mushroom and chopped rosemary and cook for 5 more minutes.
  5. When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon.
  6. Add stock, whole grain mustard, creme fraiche and stir to combine.
  7. Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and pepper if needed. Enjoy with rice or potatoes.

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The first thing I did when making this recipe was to chop the shallots, mushrooms and rosemary. I used baby bella mushrooms instead of the big portobello mushrooms.  (Sorry I forgot to take a picture of the chopped rosemary).

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The next thing I did was pound my pork thin and salt it with some sea salt.

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Next brown your pork loin steaks in some olive oil for about 2-2 1/2 minutes on each side.  Then remove them to a plate and keep warm.

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Put the shallots in the pan you cooked the pork loin steaks in.  Make sure to stir this the whole time about 3-4 minutes.

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Next add the mushrooms and rosemary to the pan with the shallots. I cooked mine for about 15 minutes. I like my mushrooms soft.

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Next add a splash of cognac or brandy.  I did not have either so I just used whisky!  Why not! 🙂 Stir it in and make sure to scrape the pan to mix in all the brown bits in the pan.

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Add the chicken stock or broth, mustard and whipping cream to the pan and stir till it boils and then turn it down to a simmer.

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Add the pork loin steaks back into the pan and let them simmer in the pan for about 5-10 minutes.  The sauce will thicken! Add in any additional salt and pepper you need.

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Look how yummy this turned out! I served mine with carrots and mashed potatoes.  The sauce was truly amazing but not too heavy. I will add this to my list of recipes to make again and again.  I hope you will enjoy this!

I give this recipe  plus out of 4

Apricot-Dijon-Glazed Chicken

Published August 7, 2014 by thepinkgourmet

This is an easy but flavorful chicken recipe!  It only has 4 ingredients as well: Chicken Thighs, Apricot Jam(or preserves), Honey, and Dijon Mustard! This is a recipe you could make once a month and not get tired of!

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Apricot-Dijon-Glazed Chicken- Source

INGREDIENTS

  • 8 chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 jar (12 ounces) apricot jam
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard

DIRECTIONS

  1. STEP 1

    Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

  2. STEP 2

    Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.

  3. STEP 3

    Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

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After you salt and pepper your chicken thighs it is time to make the glaze.  Put your Apricot Preserves(Jam), Dijon Mustard, and Honey into a medium-sized sauce pan.  I also added a little cayenne pepper and apple cider vinegar.

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Bring to a boil over medium heat and then reduce to medium-low and simmer till reduced to about half and thickens. This will take about 15-20 minutes.

 

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Then spread the glaze over the chicken thighs.  Bake in a 425 degree oven for about 30-45 minutes or until done.  I turned mine about halfway through the baking time.  Make sure you also baste the chicken with the sauce during the cooking time.

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This is what it looks like when it is done!  Doesn’t it look wonderful!

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I served mine with green beans and rice so I could put the sauce over the rice as well as the chicken! I hope you will enjoy this recipe!

I give this recipe  plus out of 4

 

 

Baked Sweet Chili Chicken Wings

Published July 13, 2014 by thepinkgourmet

If you like Chicken Wings then this is a must try! Even though these are baked, they are crispy without all the extra fat! The sauce is amazing on the wings. The sauce is sweet with a little heat.  These would be great for an appetizer or for the main course if you added something else with them.  They are very easy to make.

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Baked Sweet Chili Chicken Wings- Source

Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 6 wing dings
Ingredients
  • 6 wing dings (drumettes and/or flats)*
  • 1 tablespoon vegetable oil
  • Salt and pepper to season
  • 1/4 cup water
  • 1/4 cup sweet chili sauce (homemade or store bought)
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1/4 tsp ground ginger
Instructions
  1. Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
  2. In a medium bowl, toss together the wings, oil, salt and pepper. Place wings onto rack in the pan and bake 45-50 minutes until cooked through and skin is crispy.
  3. Meanwhile, make the glaze. In a medium saucepan, mix together the water, chili sauce, soy sauce, garlic, and ginger and bring to a boil. Reduce heat to low, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Let sit for 15 minutes to thicken slightly.
  4. When the wings are finished, toss into the glaze and serve.
  5. Optional: After tossing in the glaze, bake for an additional 8-10 minutes or until the glaze is lightly caramelized.
Notes
*Wing dings are chicken wings that are cut into three sections. If you cut the wings yourself, discard the tips and keep the drumstick and flat parts.
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The first thing I did was marinate the chicken wings in a mixture of soy sauce and apple cider vinegar.  It did not say to do this, I just thought it would make the chicken a little more flavorful, which it did.  I did not measure the soy sauce and apple cider vinegar, I just used more of the vinegar than the soy sauce.  I left it in the marinade for about an hour and turned the chicken in the marinade about half way.
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Pat the chicken wings with a paper towel when you take them out of the marinade. Put the chicken wings in a bowl with the salt, pepper, and oil. Toss till well coated.  Place a roasting or cooling rack on top of a foil lined cookie sheet or roasting rack. Place the wings onto the rack.
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Bake at 400 degrees about 45-50 until cooked  through and skin is crispy. I turned my over about half way through the cooking time.
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While the wings are baking start making the glaze.  This is what you need to make it.
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Put the water, garlic, soy sauce, Sweet Chili Sauce, and ginger in a medium-sized pot. Bring this to a boil and reduce heat to low for about 8 minutes.  I made a mistake and bought the wrong Sweet Chili Sauce.  This one was kind of hot so I made some adjustments to it.  I added some ketchup, brown sugar and more water to get it to a taste I liked that was not too hot.  When it has reduced to the way you want it, turn it off and let it sit.  It will thicken as it cools.
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When the wings are done toss them in the glaze.   If you want put them back in the oven for about 8-10 minutes and they will start to caramelize!
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Can you say yum, yum!  All I can say now is just enjoy them!  I bet you can’t help licking your fingers!
I give this recipe  plus out of 4…

PALEO ROASTED STUFFED PORK TENDERLOIN

Published October 21, 2013 by thepinkgourmet

This pork tenderloin was delicious.  When I first saw this recipe I almost did not make it.  I find pork can be very dry and not have very much flavor if not seasoned correctly.  The stuffing mixture with the herbs mixed in really helped make the dish.  I was pleasantly surprised.  It is also very impressive to look at when it comes out of the oven.  I hope you will give it a try.  It is a very easy recipe to make.

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Paleo Roasted Stuffed Pork Tenderloin

Source

Ingredients:

– 2  pork tenderloins (about 2 1/2 pounds altogether)

– 4 slices bacon (and bacon fat created from cooking the bacon)

– 8 ounces mushrooms, sliced

– 2 Tbsp. fresh rosemary

– 2 Tbsp. fresh thyme

– 1/2 tsp. sea salt (divided)

– 1/2 tsp. ground pepper (divided)

– 1/2 medium onion, chopped

– 3 cloves garlic, chopped

– 4 cups fresh spinach

LEMON PARSLEY OIL:

– 4 Tbsp. olive oil

– 2 tsp. lemon zest

– 3 Tbsp. fresh parsley

– 1/4 tsp. sea salt

– Dash ground black pepper

Equipment: – Cutting board – Kitchen knife – Large skillet – Stirring spoon – Meat malletMeasuring spoonsMeasuring cups – Toothpicks (soaked in water for 10 minutes) – Oven mitts – Small mixing bowl – Spoon or whisk – Meat thermometer – Aluminum foil

Directions: 1. Preheat oven to 375F with oven rack set in the middle of the oven.

2. Cut your onions and mushrooms. Cook the bacon in a large skillet over medium-high heat until crisp. Set bacon aside and keep the bacon fat in the pan.

3. Using the same pan, add the onion, mushrooms, 1/4 tsp. sea salt, 1/4 tsp. ground black pepper, fresh thyme and rosemary and saute for 3 minutes, stirring occasionally  Next add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach is wilted. Remove from heat and set aside.

4. Butterfly the pork tenderloins by cutting down the middle length of each one but not cutting it all of the way through, and spread the meat flat (like you are opening a book).

5. Cover the tenderloins with plastic wrap and pound with a meat mallet until about 1/2 inch thick. Sprinkle the remaining 1/2 tsp. sea salt and 1/2 tsp. ground pepper on the tenderloins.

6. Spread the spinach mixture over the two tenderloins evenly and spread it to reach the sides. Crumble the bacon and add it on top of the mixture. Roll the tenderloins, starting at the narrow end, and secure with toothpicks. Place the tenderloins in a roasting pan.

7. Cook the tenderloins for 45 minutes, or until the inside reaches 145F on a meat thermometer.

8. While the tenderloins are cooking, make the lemon oil by combining all ingredients together in a small mixing bowl and stirring with a spoon or whisk. Set aside.

9. When the pork is done, transfer is to a cutting board and allow to rest for about 10 minutes, lightly covered in aluminum foil. Remove the toothpicks and slice the pork rolls. Serve with the lemon sauce.

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The first thing you want to do is cook your bacon on medium -high in a large skillet till crisp.  Take bacon out of pan and use the bacon fat to cook your onions and mushrooms.

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The next step is to chop your onions and mushrooms.  Place your onions, mushrooms, rosemary, thyme, sea salt, and pepper in the skillet with the bacon fat and sauté.  I actually started cooking my onions for about 5 minutes before I added my mushrooms.  I like softer onions and mushrooms.  Saute till consistency that you prefer.  This was after about 12-15 minutes total time.

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Add in your spinach and garlic. Toss and cook until the spinach is wilted. Look how wonderful this looks.  🙂 Set aside till ready to use.

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Butterfly the tenderloins by cutting down the middle length but not all the way through. Spread them open like a book and then pound them to about 1/2 inch thickness between two sheets of plastic wrap.  Sprinkle the rest of the salt and pepper onto the tenderloins.  Spread the spinach mixture down the middle and out to the edges on top of the tenderloins.  Crumble the bacon and put on top(You cannot see this part in my picture because I forgot to do it and added it inside after I had rolled them up). Roll up starting at the narrow end and secure with toothpicks.  Place in a 375 degree oven and cook for about 45 minutes.

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Mix up ingredients for the lemon oil and set aside until the tenderloins are ready.  I did not have a lemon so I used dried lemon zest in place of the real zest of a lemon.

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When the pork is ready place on a cutting board and let rest for about 10 minutes before slicing.

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Look how yummy this looks!  Drizzle the lemon oil over the pork.  I served mine with roasted glazed carrots but have with your favorite vegetables.  I hope you enjoy this as much as I did.

I give this recipe plus out of 4……

GORGONZOLA CHICKEN

Published October 6, 2013 by thepinkgourmet

If you are looking to glam up your chicken then this is the recipe  for you! The combination of the prosciutto, cheese and mushrooms is wonderful!  This really turns an ordinary chicken breast into something special. It is an easy recipe to make. This can be made in about 45 min. to an hour.  It is well worth the time.

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GORGONZOLA CHICKEN- Source
4 boneless, skinless chicken breasts
6 ounces
sliced Proscuitto
Black pepper
Garlic powder
One 8-ounce package
mushrooms, sliced
1/2 C white wine
2 T butter
5 ounces Gorgonzola
crumbles
1 shallot
2 T sour cream
2 cloves garlic, minced
1 T
Italian parsley, chopped
1 C heavy cream
1 teaspoon lemon juice
Olive
oil

Preheat the oven to 350 degrees.  Season the chicken on both sides
with black pepper and garlic powder.  Lay them on a sheet pan and cook for about
16 minutes.  Turn the chicken over and lay the Proscuitto slices on top, tucking
them under if necessary.  Return to the oven and cook an additional 12-14
minutes or until the chicken is done and the Proscuitto is slightly
crispy.

Meanwhile, drizzle some olive oil into a skillet and melt in the
butter. Cook the shallot and mushrooms until tender.  Deglaze the pan with the
wine and reduce the liquid.  Add in the garlic, cream, lemon juice, sour cream,
and Gorgonzola.  Turn the heat down to low and cook and stir until the cheese is
melted and the sauce has thickened.  Serve the sauce over the chicken and garnish
with the Italian parsley.

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The first thing to do is cut up your shallot.  I just sliced mine and left them in rings.

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Next, sauté your mushrooms (I used baby bella mushrooms), and shallots in a combination of butter and olive oil. The mushrooms should be tender.  I like mine very soft and not too chewy so mine took about 30 minutes to cook.

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This is what they should look like when they are done.

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Once my mushrooms and shallots were on I started my chicken.  Liberally sprinkle garlic powder and black pepper on both sides of your chicken breast.  I let my sit for about 15 minutes before I put mine in the oven.

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Cook in a 350 degree oven for about 15 minutes and then turn over and lay the prosciutto slices over the breasts and place back in the oven for about 12-15 minutes more or until done. You want the prosciutto to be a little bit crispy as well.

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This is what it should look like when it is done.  Yum! Yum!  and this is before you put the sauce on top…..

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While your chicken is back in the oven go ahead and mince your garlic.

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Deglaze your pan with the white wine.  Cook until you reduce the liquid.

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Next add in your garlic, lemon juice, cream, sour cream and gorgonzola ( I used blue cheese instead). Turn down and stir until the cheese has melted and the sauce has thickened.  All I can say is Oh, My!!!!!! ♥

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Pour your sauce over the chicken, sprinkle a little parsley over the top and Bon Appetit!  I promise you will not be disappointed!

I give this recipe out of 4……

Chipotle Popcorn Chicken Recipe

Published August 10, 2013 by thepinkgourmet

This recipe is packed with a lot of flavor.  The chicken is very moist due to soaking it in buttermilk over night. It was even good cold out of the refrigerator the next day.

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Chipotle Popcorn Chicken Recipe

Source

Ingredients:

Instructions:

  1. In a bowl whisk together buttermilk, egg, cornstarch, salt, pepper and chipotle peppers.
  2. Cut the chicken breasts into 1 inch pieces. Place the chicken in the batter and let it sit for at least a couple hours in the fridge.
  3. Pour some panko breadcrumbs in a shallow plate.
  4. Heat the oil in a large skillet.
  5. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.

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The first step is to whisk together the buttermilk, egg, cornstarch, salt, pepper and chipotle peppers.

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Cut up you chicken into  1 to 1 1/2 inch pieces and place into the buttermilk with the chipotles in adobo sauce.  Refrigerate for several hours or overnight.  The longer you do the more flavor you get.

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Coat each piece with the panko crumbs.

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Heat the oil and fry chicken for about 3-5 minutes on each side till chicken is cooked through.  Do not over crowd your skillet while frying the chicken.  It will take you some time to fry all the pieces.    Place onto paper napkins or towels to help absorb some of the oil.

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Use your favorite dipping sauce and enjoy!

I give this recipe plus out of 4……

Sweet and Tangy Pork Chops

Published August 9, 2013 by thepinkgourmet

If you are looking for a quick and tasty pork chop recipe, this is the one for you!  It is just like its name says,  It is both sweet and tangy.  It is very easy to make and does not take very much time.  I really enjoyed these pork chops and look forward to making them again.

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Sweet and Tangy Pork Chops

Source

Combine in a medium bowl:

6 oz. light beer

2 tablespoons brown sugar

3 tablespoons ketchup, with an extra squirt for good measure

Set aside

Salt and pepper both sides of 3 pork chops. If you plan to make more than 3, double the sauce. You will want plentiful amounts of its deliciousness.

Coat a large skillet with cooking spray. Cook the pork chops for 3 minutes on each side over medium heat.

Pour the beer mixture over the pork chops and bring to a boil. Reduce the heat to medium-low heat and simmer, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160 degrees F.

Remove the pork chops from the skillet and cover them to keep warm. Continue to let the sauce simmer until it has reduced to 3/4 cup, about 5 minutes.

Pour the sauce over the pork chops and serve immediately! I love Pork Month!

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The first thing you need to do is make the sauce.  Combine  your beer, brown sugar and ketchup into a medium bowl.

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Salt and pepper your pork chops and cook in a little olive oil on each side till lightly brown. (About 3 minutes on each side) Cook over medium heat.

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Pour the beer mixture over the chops and bring it to a boil.  Reduce heat to medium-low and simmer uncovered for about 10 minutes. Remove chops and keep warm.  Let sauce simmer for about 5 more minutes.

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Pour the sauce over the chops.   I served my chop with a salad and glazed carrots.  I hope you will enjoy this as much as I did!

I give this recipe plus out of 4……

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