Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
southwest buttermilk chicken, jalapeno creamed corn, fried okra
peppered pork tenderloin with warm cherry salsa, mashed potatoes, peas
dover sole, green beans
cucumber and tomato shrimp salad
southwest chicken chopped salad
chipotle honey chicken tacos, black beans
out to Vic and Anthony's

Thursday, July 28, 2016

Barbecue Pork Tenderloin with Skillet Summer Hash


This recipe started with me trying to use up fresh veggies from my parents' garden.   They gave me zucchini, bell peppers and tomatoes...all fresh from the garden plot.  You could easily grill the pork tenderloin, but sadly, I don't have that option at our house.  I sure wish I did.  One day I will own a grill again.  What a happy day that will be!   Frozen corn can easily be substituted for the fresh corn, a small bag of frozen corn will work just perfectly in the hash.  C thought the hash was missing potatoes, but I thought it was incredibly delicious without! 
Barbecue Pork Tenderloin with Skillet Summer Hash

1 pork tenderloin
¼ cup of your favorite barbecue sauce

2 tablespoons butter
1 clove garlic, minced
3 ears corn, shucked and kernels stripped
1 zucchini, cut into half moons
1 green bell pepper, seeded and diced
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
3 tomatoes, seeded and diced

Preheat the oven to 425 degrees. Place the pork tenderloin in a greased shallow baking dish. Brush with the barbecue sauce. Bake for 35 to 40 minutes until a meat thermometer reads 160 degrees. Let the pork rest for 10 minutes.

In a large skillet, heat the butter over medium high heat. Add the garlic and sauté for 30 seconds. Add the corn, zucchini, bell pepper, basil, salt and pepper. Saute for 5 to 7 minutes, stirring often. Add the tomatoes and cook for a minute more.

Slice the pork and serve over top of the vegetable hash.
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Monday, July 25, 2016

Southwest Chicken Chopped Salad


Miss F spent five blissful days at "Camp Grammy and Grandad", which meant that we could have salad as an entrée without any whining. Or so I thought.  As soon as I plated the salad, C asked what we were having as an entrée...um, salad?  This salad is summer on a plate.   Fresh corn, avocado, tomatoes, bell pepper...all sweet and delicious.  I appeased C with the crushed tortilla chips and cheese, I could have lived without both.  The salad recipe is my own, but the chicken cooking technique comes from The Kitchn.  It is so incredibly easy and cooks chicken perfectly every time. 
Southwest Chicken Chopped Salad

1 avocado
¼ cup white wine vinegar
2 tablespoons water
2 teaspoons sugar
¼ teaspoon salt
¼ cup olive oil

2 boneless skinless chicken breasts
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper

1 tablespoon butter
2 ears of corn, shucked and kernels cut from the ear
Juice from ½ lime

1 head romaine lettuce, chopped
2 roma tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
1 avocado, seeded and chopped
½ cup shredded Colby jack cheese
½ cup crushed tortilla chips

Place the avocado, vinegar, water, sugar and salt into a food processor. Process until smooth. Stream in the oil and process until emulsified; set aside.

Preheat the oven to 400 degrees. Coat the chicken with the vegetable oil, salt and pepper. Place in a glass baking dish. Cover the chicken with a sheet of parchment paper, tucking it around the chicken. Bake until the internal temperature of the chicken reaches 165 degrees, about 30 minutes or so. Remove the chicken and set aside to cool. When cool, cut into bite sized pieces.

Heat the butter in a small skillet over medium heat. Add the corn and lime juice, sauté for 3 to 5 minutes, until corn is tender.

In a large bowl, toss together the chicken, corn, lettuce, tomato, bell pepper, avocado, cheese and tortilla chip pieces. Pour over half of the avocado dressing and toss well to coat, adding more dressing as necessary. Divide among 4 plates and serve.
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Thursday, July 21, 2016

Vegetable Calzones

Vegetable Calzones

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (105 to 115 degrees )
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt

1 cup shredded mozzarella cheese
1 head broccoli, cut into bite sized pieces
1 can quartered artichoke hearts
1 cup spinach leaves
1 bell pepper, seeded and chopped
4 mushrooms, quartered
1 tomato, seeded and chopped

1 cup crushed tomatoes
1 teaspoon Italian seasoning

In the bowl of the stand mixer, sprinkle the yeast over the water. Add the honey and stir together, let sit for 2 to 3 minutes. Stir in the olive oil, then the flour and salt. Use the dough hook to knead at low speed for 2 minutes. Turn up the speed to medium and knead 5 minutes more. Turn out onto a clean surface and knead by hand for 3 minutes more. Oil the mixing bowl and return the dough ball to it, tossing well to coat with oil. Cover the bowl tightly with plastic wrap and allow to rise for 30 minutes to an hour in a warm spot. Divide the dough into two equal pieces, shape each by gently pulling the dough and tucking it underneath the bottom of the ball. Roll the ball on a smooth surface until it is smooth and firm, about 1 minute. Cover with a towel and let rest for 30 minutes more. The dough can be covered with plastic wrap and refrigerated for 1 to 2 days.

Preheat the oven to 500 degrees with a pizza stone inside. Divide the dough into 4 equal pieces. Press out each dough piece on a lightly floured surface, gradually spreading each into a circle 8" across. Sprinkle 2 tablespoons of cheese on half of each circle, then top with broccoli, artichoke, spinach, bell pepper, mushroom and tomato. Sprinkle 2 tablespoons of cheese on top of each, then fold over to create a half circle. Press the edges to seal. Transfer the calzones to the preheated oven and bake for 12 to 14 minutes, until golden brown.

While the calzones are baking, simmer the crushed tomatoes over medium-low heat with the Italian seasoning. Serve the calzones with tomato sauce on the side.
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