2day's recipe: Orange-Maple Marinated Pork Loin

Enjoy :-)
Orange-Maple Marinated Pork Loin


Outstanding
Tangy mustard and soy sauce balance the sweetness of fresh orange juice and maple syrup in this versatile marinade. It's also good with chicken or salmon. Adding water to the pan prevents the juices from burning on the bottom of the roaster.

Ingredients
2 teaspoons grated orange rind
1 1/3 cups fresh orange juice (about 3 oranges)
2/3 cup maple syrup
3 tablespoons stone-ground mustard
2 1/2 tablespoons chopped fresh basil
2 1/2 tablespoons low-sodium soy sauce
3/4 teaspoon freshly ground black pepper
4 garlic cloves minced
3 1/2 pounds boneless pork loin trimmed
Cooking spray
1/2 teaspoon salt

Instructions
Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally.

Preheat oven to 350º.

Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes).

Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour, basting occasionally with reduced marinade. Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160º (slightly pink), basting occasionally with marinade. Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.

Yields: 12 Servings

Cooking Light, DECEMBER 2005

2day's recipe: Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat

Happy Monday!  Today's recipe is really good.  Don't worry, all the ingredients listed are for the whole meal not just an entree. Read through the recipe a couple of times, it helps you to visualize what you are fixing.  It's in my favorites file for our family. 
Enjoy :-)

Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat


Ingredients
1 pound whole-wheat or whole-grain rigatoni or other shor
1 loaf crusty bread bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic peeled
1/4 pound pancetta a couple thick slices, finely diced
1 1/2 pound chicken thighs chopped into small bite-sized pieces or chicken breasts
1 medium to large onion chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves


Instructions

Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.

Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped

While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.

Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.

When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.

Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.

Yields: 4 Servings

Rachael Ray, 2008

2day's recipe: Chicken with Pomegranate-Sake Poached Raisins

Today's recipe is a client favorite.  It is also a  Cooking Light recipe.  It is surprisely easy and quick.  Some tips if you don't like raisins, use cherries.  If you don't want a huge bottle of Pomegranate juice, look in the OJ section and see if they have a little bottle.  You can use the Pomegrante-Blueberry juice.  Sake is pretty easy to find - check the wine section, Lowe's Foods carries it.  You can serve this with your favorite rice and a green veggie, even a salad with berries, blue cheese and walnuts.  ENJOY :-)

Chicken with Pomegranate-Sake Poached Raisins

Most of the sake's alcohol content will evaporate during cooking, but stirring an extra tablespoon of sake into the finished sauce enhances the dish without overpowering it.

Ingredients
4 (6-ounce) skinless boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray
1/2 cup plus 1 tablespoon sake (rice wine), divided
1/2 cup pomegranate-cherry juice
1/2 cup raisins or dried sweet cherries


Instructions
1. Sprinkle both sides of chicken with salt and red pepper, rubbing to evenly distribute spices. Coat chicken with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add chicken. Cook 4 minutes on each side or until browned; add 1/2 cup sake, juice, and raisins. Cover and cook 6 minutes or until chicken is done. Uncover and transfer chicken to individual plates. Cook raisin mixture, stirring constantly, 2 to 3 minutes or until liquid almost evaporates.

3. Remove pan from heat; stir in 1 tablespoon sake. Spoon raisin sauce evenly over chicken.

Yields: 4 Servings

Cooking Light Fresh Food Fast, Oxmoor House, APRIL
notes: Nutritional Information serving size: 1 chicken breast half and 2 tablespoons raisin sauce)

Calories: 280 (7% from fat)
Fat: 2g (sat 0.6g,mono 0.5g,poly 0.5g)
Protein: 39.9g
Carbohydrate: 19.2g
Fiber: 0.7g
Cholesterol: 99mg
Iron: 1.6mg
Sodium: 265mg
Calcium: 28mg

2day's recipe: Coffee-Sauced Rump Roast

Happy Monday!  I thought I would post a crock-pot recipe at the beginning of the week in case you need help later this week with dinner.  Before I had a Keurig coffee maker (which is a single cup brewer - LOVE it) I ALWAYS had coffee left in the pot.  I loved using the extra coffee in cooking.  Here is a similar recipe to one of the ways I used up my extra leftover coffee.  I did add more veggies to the pot, like carrots, more onions & mushrooms and peas (don't add the peas right away, add about 5mins before serving and put the shrooms on top of everything in the am).  Enjoy! 

Coffee-Sauced Rump Roast

Ingredients
3 pounds beef rump roast - (to 4 lbs) (or use a similar lean cut)
1 cup flour
1 teaspoon garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon salt
1 tablespoon olive oil
3 cup strong black coffee
2 tablespoon red wine vinegar
1 can 98% fat-free cream of mushroom soup
1 medium onion chopped

Instructions
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil. (You can skip browning, but it adds flavor and helps thicken.)

Combine remaining ingredients in crock pot. Add browned roast, turning to coat with liquids. Cover and cook on LOW for 8 to 10 hours.

2day's recipe: IGT Chicken Alfredo Lite

How about a light recipe today?
Enjoy :-)

IGT Chicken Alfredo Lite

Savory Sauteed Chicken in a Light, Creamy Cheese Sauce with Mushrooms and Roma Tomatoes

Ingredients
3 tablespoon(s) butter unsalted
2 garlic clove
1 tablespoon(s) Italian seasoning or more if you lik
5 6oz. chicken breast boneless, skinless cubed
1 small onion diced
1 16oz. mushroom fresh sliced
3 tablespoon(s) flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) white pepper
1 1/2 cup(s) half and half fat free
1/3 cup(s) Parmesan cheese grated
3/4 cup(s) Colby-Jack cheese
1 15oz. can (s) diced tomatoes drained


Instructions
1. Cook pasta, cube chicken, dice onion.
2. In a large skillet over medium heat combine chicken, 1 T butter, Italian seasoning and garlic. Cook
until no longer pink. Remove and set aside.
3. Melt 2 T butter in the skillet. Saute onion, 2 T garlic and mushrooms until onions are soft.
4. Stir in flour, s&p and cook 2 minutes. Slowly add half and half, stirring until smooth and creamy.
5. Stir in cheeses until melted then add chicken and tomatoes. Serve over pasta of your choice or rice.


Yields: 4 Servings

2day's recipe: Pan-Roasted Chicken with Mushrooms and Rosemary

This is one of my favorite ways to eat chicken, with mushrooms and fresh rosemary.  Simple and elegant.  Enjoy :-) 
oh - NOTE - this recipe is simlar to what I use but this recipe is for 1 serving only - be sure to double it, etc. depending on the number of folks you are serving...

Pan-Roasted Chicken with Mushrooms and Rosemary


Ingredients
Show: Food 911

1 boneless chicken breast with wing attached (6-ounce) with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms halved
2 shallots halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon juiced ( I always zest my lemons too)

Instructions
Preheat the oven to 350 degrees F.

Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.

The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

Per Serving (excluding unknown items): 263 Calories; 27g Fat (88.3% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.

Yields: 1 Serving

2day's recipe: Jerk Pork Tenderloin with Pineapple-Plum Relish

I'm back!  I think I have my life back and organized since having to be out of the house for 10 days.  No internet was tough but my smartphone helped me to keep in touch.  Here is a wonderful recipe for you to try.  I like collards with it to add a little tartness to the dish.  A hint:  if you have a pressure cooker, use it for cooking collards.  It keeps the smell down and cooks the collards perfect.
Enjoy friends!  :-)

Jerk Pork Tenderloin with Pineapple-Plum Relish

Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.

Ingredients
PORK:
1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves peeled
1 habanero pepper
2 (1-pound) pork tenderloins trimmed
Cooking spray
RELISH:
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce

Instructions
To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.

To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Yields: 8 Servings
David Bonom, Cooking Light, JUNE 2007