I was totally dreading cooking after my workout. I knew I had to cook pork tenderloin, because I had some in the fridge. In order to motivate myself I had to keep it simple.
I decided to chop up some onions and start to carmelize them. Then I got motivated to make my pork.
Here is the recipe:
Ingredients:
1/2 pound pork tenderloin
rosemary
Salt and Pepper
1 apple
2 onions
butter or grape seed oil.
Directions:
1. Chop 2 onions and put in stainless steel pan. Cook on high for 10 minutes. Reduce heat to low- med and add 1/2 cup of water. Cover. Stir and check every 5-10 minutes. Takes about an hour to get perfect onions. Feel free to skip this step and serve the pork with a fresh salad.
2. Pre- heat oven to 425.
3. Heat a stainless steel pan and add butter or grape seed oil. Coat your pork in salt, pepper and rosemary. When the pan is hot sear each side for 1-2 minutes.
4. Chop up an apple and place in oven proof glass pan. Place the seared Pork on top. Cover with Nonna Pia's Rosemary reduction
5. Cook in oven at 400 for about 25 minutes. I cooked mine covered to keep in the juices. Then let it rest for 5 -10 minutes. The internal temperature should be 145.
TIP: Experts used to say to cook pork to 160. This will leave you with dry pork. When you check the temperature you should check the thickest park.
Serve with onion and a fresh salad.
Monday, July 29, 2013
Tuesday, July 16, 2013
5 minute Prep Meat Loaf
For anyone who knows my boyfriend he is a hunter and tends to hoard his meat. He does not like to share his venison. I used to do that with speciality chocolate, but now I just eat it right away. I am wishing I had one more morsel of that Swiss chocolate. But that is another story! Now that hunting season is around the corner I can bring out the venison. My personal favourite preparation is ground venison.
Tonight I have prepared for you a simple and moist meatloaf. If you do not have venison I suggest bison.
Ingredients:
1pound of ground meat
1/4- 1/2 panko crumbs
squirt ketchup for 3 seconds
squirt mustard for 3 seconds
squirt HP sauce for 1.5 seconds
as much cayenne as you can handle
a pinch of salt
1 egg
1tsp of Worchestershire sauce.
a dash of grape seed oil
Directions:
1. Pre heat oven to 350.
2. Put all of the ingredients in a bowl and mix well.
3. Coat a glass loaf pan with Grape seed oil and pack venison in. Top with a bit of ketchup and HP sauce
4. Cook covered with tin foil for 30 minutes.
5. Cook uncovered for 30 minutes (if you like it crisp broil for 2 minutes)
6. Check temperature. I left mine at 150. you could go up to 160.
7. Let sit for 5-10 minutes.
Serve with boiled potatoes, peas and arugula
Enjoy!!!
Tonight I have prepared for you a simple and moist meatloaf. If you do not have venison I suggest bison.
Ingredients:
1pound of ground meat
1/4- 1/2 panko crumbs
squirt ketchup for 3 seconds
squirt mustard for 3 seconds
squirt HP sauce for 1.5 seconds
as much cayenne as you can handle
a pinch of salt
1 egg
1tsp of Worchestershire sauce.
a dash of grape seed oil
Directions:
1. Pre heat oven to 350.
2. Put all of the ingredients in a bowl and mix well.
3. Coat a glass loaf pan with Grape seed oil and pack venison in. Top with a bit of ketchup and HP sauce
4. Cook covered with tin foil for 30 minutes.
5. Cook uncovered for 30 minutes (if you like it crisp broil for 2 minutes)
6. Check temperature. I left mine at 150. you could go up to 160.
7. Let sit for 5-10 minutes.
Serve with boiled potatoes, peas and arugula
Enjoy!!!
Sunday, July 14, 2013
10 minute prep chicken stock
Easy Chicken stock:
Ingredients:
1 Tablespoon of Grape seed oil
4-5 table carrots
4-5 celery stocks
1 leek
1 large onion
2 chicken wings
1 chicken carcass
handful of pepper corns
3 bay leaves
dry or fresh herbs: such as thyme and Rosemary
6-8 liters of water
Direction:
1. Chop all of the vegetables.
2. Add oil to large pot and put on medium high heat.
3. When the pot is heated add the vegetables and cook for 10 minutes. **If the chicken carcass is already cooked skip step 4.
4. Add the raw chicken wings and carcass. Try to place in the bottom of the fat so it browns and cooks off the fat.
5. After ten minutes add the water and herbs. Put on high heat. Let boil for 5 minutes.
6. Reduce heat to med- low and simmer for 2-3 house.
7. Once cool strain the liquid from the vegetables/carcass and place in fridge over night.
8. Skim the fat and use for soups and risottos.
Ingredients:
1 Tablespoon of Grape seed oil
4-5 table carrots
4-5 celery stocks
1 leek
1 large onion
2 chicken wings
1 chicken carcass
handful of pepper corns
3 bay leaves
dry or fresh herbs: such as thyme and Rosemary
6-8 liters of water
Direction:
1. Chop all of the vegetables.
2. Add oil to large pot and put on medium high heat.
3. When the pot is heated add the vegetables and cook for 10 minutes. **If the chicken carcass is already cooked skip step 4.
4. Add the raw chicken wings and carcass. Try to place in the bottom of the fat so it browns and cooks off the fat.
5. After ten minutes add the water and herbs. Put on high heat. Let boil for 5 minutes.
6. Reduce heat to med- low and simmer for 2-3 house.
7. Once cool strain the liquid from the vegetables/carcass and place in fridge over night.
8. Skim the fat and use for soups and risottos.
Sunday Fun-day Slow Cooker Balsamic Chicken
Sunday afternoons I like to tidy the house and make something delicious that will help make Monday easier. Today I was inspired by my boyfriend, Casey Ardley. We always try to out due our shelves when it comes to wining and dining. Last time he made chicken he used Nonna Pia's Balsamic reduction and it was so good.
Today I made for you a Slow Cooked Chicken to perfection! I also prepared a chicken stock that only took a few minutes extra to prep, so when I come home Monday night I can easily make a soup.
Tip of the day:
Always buy a whole chicken. Per kilogram the whole chicken is always cheaper. It is a simple way to save money.
Ingredients for Slow Cooker Chicken
1 whole chicken (butcher the chicken into 2 breast and 2 thighs and leave the wings for the stock)
1 can of tomatoes (2 fresh tomatoes)
3 sprigs of Rosemary
2-3 Tbsp of Nonna Pia's Balsamic Reduction-Rosemary Flavour
1 onion
Salt and Pepper
Directions:
1. Butcher the chicken. Click here for some tips from Food and Wine magazine.
2. Cut the chicken breast in half and place in slow cooker. Add the chicken thighs as well. I skinned my chicken, but you can do what ever pleases you.
3. Chop the onion and place on top. Place the tomatoes on top.
4. Sprinkle on the Rosemary.
5. Top with the Balsamic Reduction.
6. Set slow cooker on high for 2-3 hours or on low for 4-5 hours.
Serve with a fresh salad from the farmers market.
Click here for the chicken stock.
Today I made for you a Slow Cooked Chicken to perfection! I also prepared a chicken stock that only took a few minutes extra to prep, so when I come home Monday night I can easily make a soup.
Tip of the day:
Always buy a whole chicken. Per kilogram the whole chicken is always cheaper. It is a simple way to save money.
Ingredients for Slow Cooker Chicken
1 whole chicken (butcher the chicken into 2 breast and 2 thighs and leave the wings for the stock)
1 can of tomatoes (2 fresh tomatoes)
3 sprigs of Rosemary
2-3 Tbsp of Nonna Pia's Balsamic Reduction-Rosemary Flavour
1 onion
Salt and Pepper
Directions:
1. Butcher the chicken. Click here for some tips from Food and Wine magazine.
2. Cut the chicken breast in half and place in slow cooker. Add the chicken thighs as well. I skinned my chicken, but you can do what ever pleases you.
3. Chop the onion and place on top. Place the tomatoes on top.
4. Sprinkle on the Rosemary.
5. Top with the Balsamic Reduction.
6. Set slow cooker on high for 2-3 hours or on low for 4-5 hours.
Serve with a fresh salad from the farmers market.
Click here for the chicken stock.
Subscribe to:
Posts (Atom)