- Slather one pork tenderoloin (1 pound) generously with Dijon mustard.
- Take a healthy scoop each of whole coriander seeds and whole black peppercorns and run them through a spice grinder just to break them up and press them onto the pork.
- In an oven-proof fry pan (I used my cast iron) brown tenderloin in a small amount of oil until browned on all sides.
- Move pan to oven and bake 350 degrees for about 30 minutes
Coriander Crusted Pork Tenderloin…It’s What’s for Dinner.
- Preheat oven to 350 degrees.
- Peel and chop one clove garlic
- Heat a small amount of oil in fry pan
- Saute one small package baby spinach and garlic in oil until spinach is wilted, about two minutes.
- Remove from heat to cool slightly.
- Cut boneless skinless chicken breasts in half horizontally and pound until even in thickness. Or buy packaged chicken cutlets. Salt and pepper breasts.
- On pointed end, place a dollop of spinach mixture and add some feta cheese.
- Fold the bottom tip containing the mixture halfway up on the breast and then roll up the breast. Secure with toothpicks or twine.
- Add a little more oil to the fry pan and saute chicken breasts until browned.
- Transfer breasts to casserole dish and finish in oven until juices run clear.
Feta and Spinach Stuffed Chicken Breasts…It’s What’s for Dinner.
The lemon flavor that infuses into this chicken is incredible. From Donna Hay Magazine, let’s take a look.
In a fry pan and In olive oil (I used basil flavored oil)
Saute’ par-boiled cubed potatoes until starting to brown
Add wedges of yellow and green bell pepper
Add broken up pieces of Italian Sausage
Flavor with a couple of good pinches of Italian Seasoning
(I used a Tuscan blend that contains flakes of hot red pepper)
Cook, stirring occasionally until everything is mostly done
Cover with lid and let steam for five minutes
Italian Saute’…It’s What’s For Dinner
Curry Roasted Chicken, Adapted from Real Simple Magazine
Preheat Oven to 400 Degrees.
Rub curry powder all over 4 chicken legs, sprinkle with salt and pepper.
In a skillet, sear chicken in hot oil until browned all over.
Remove from skillet and saute halved new potatoes in oil just long enough to coat with flavor.
In a baking dish, nestle chicken legs and potatoes and roast for about 20-25 minutes, or until juices run clear.
Serve with cilantro and lemon wedges.
(Note: Real Simple Magazine served this with fresh okra instead of new potatoes)
Curry Roasted Chicken and Potatoes…It’s What’s for Dinner.
In a crock pot place:
5 Frozen boneless skinless chicken breast halves
1 Can corn, drained
I Can black beans, undrained
1 15-0unce jar salsa (I used my homemade, any brand will do)
Cook on high for 5 hours.
Top with one 8 ounce brick cream cheese.
Turn off crock-pot and let sit for 1/2 hour.
Remove chicken and slice, stir ingredients in crock pot and serve all over cooked rice.
Southwestern Crock Pot Chicken…It’s What’s for Dinner.
ONE YEAR AGO: Ajaico – Columbian Chicken Soup
TWO YEARS AGO: Chicken Enchiladas
Chop a selection of your favorite vegetables into bite sized pieces. I used zucchini, eggplant, tomatoes, mushrooms, one clove chopped garlic and a sprinkle of capers.
Toss them in a bowl drizzled with olive oil and your favorite spices. I used fresh thyme, oregano and a sprinkle of hot pepper flakes, salt and pepper.
Heat oven to 400 degrees.
Lay out vegetables on a baking sheet or cast iron skillet.
Roast vegetables until collapsed and starting to brown.
In the meantime cook pasta according to package directions. I used a whole grain linguine.
Drain pasta and toss with roasted vegetables.
Sprinkle with grated Parmesan cheese.
Roasted Vegetables with Pasta…It’s What’s for Dinner
Fresh sweet corn from three ears of corn
Place in a microwave safe bowl, sprinkle with salt and pepper and top with a pat of butter
Microwave for one minute
Top with sliced avocado, chopped cilantro and a sprinkle of red pepper flakes
Fresh Sweet Corn with Avocado and Cilantro….It’s What’s for a Summer Side Dish.
One small tub of Cool Whip.
One container of pina colada flavored yogurt.
Mix together and serve as a dip for a fruit tray at your next party.
Cauleen’s Fruit Dip…It’s What’s for a Party!
One Year Ago: Simple Glaze For Grilled Shrimp
Two Years Ago: Cream Cheese Flan
- Slow cook short ribs in your favorite jarred marinara sauce until fall off the bone tender.
- Remove ribs from sauce, remove meat from bone and shred. Skim fat from sauce.
- Toss sauce, shredded beef, halved cherry tomatoes and capers with cooked bucatini pasta.
- Top with coarse grated Parmesan cheese.
Pasta with Short Ribs and Capers…It’s What’s for Dinner.
One Year Ago: Chicken Marengo