Fifty-2

RECIPES: January 27, 2012
**See the following post for the shopping list for this week’s recipes**

Pork Tenderloin Medallions with pasta

Serves: 4

Ingredients:

Salt

1 lb fettuccine

2 pork tenderloins, 1-3/4 lb total

Black pepper

½ cup plus 2 tbs flour

5 tbs olive oil

4 tbs butter

1 lb mushrooms thinly sliced

3-4 garlic cloves, finely chopped

1 cup sherry

1 cup chicken stock

½ cup fresh flat leaf parsley chopped

Directions:

1. bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta

2. While the water comes to a boil, slice each of the pork tenderloins into 2” pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick. Season the meat with salt and pepper and dredge in the ½ cup flour to coat lightly.

3. Heat a tbs or two of olive oil at a time in a large skillet over medium high heat and brown the medallions in batches for 2-3 minutes on each side. Keep the cooked meat on a platter.

4. when the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes. Season the mushrooms with salt and pepper sprinkle the mushrooms with the 2 tbs flour and cook for 1 more minute. Add the sherry to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce to boil. Slide the meat back in and stir in the parsley.

5. Remove the pork and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside.

Adapted Recipe from Rachael Ray Look & Cook

Yogurt Pancakes (v)

Serves 4

Ingredients:

1-1/2 c Vanilla Chobani Greek Yogurt

1-2 c flour

1-1/2 tsp baking powder

¾ tsp baking soda

½ tsp salt

1 egg

¾ c milk

Directions:

1. Combine dry ingredients.

2. Whisk wet ingredients., pour into dry mixture, and stir just until combined.

3. Over medium-high heat scoop ¼ cup batter onto skillet per pancake. Flip when bubbles appear. 4. Cook until golden brown

Recipe from Chobaini Kitchens

Garlic Pork Roast (Crockpot)

Serves 10

Ingredients:

3-1/2 lb pork boneless lin roast

1 tbs veg oil

1 tsp salt

½ tsp pepper

1 medium onion, sliced

3 cloves garlic, peeled

1 cup chicken broth

Directions:

1. Trim excess fat from pork, heat oil in 10 inch skillet over medium high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Springkle with salt and pepper.

2. place onion and garlic in 6 qt slow cooker. Place pork on onion and garlic. Pour broth over pork.

3. cover and cook on low heat setting 8-10 hours or until pork is tender.

Recipe from Betty Crocker

Open-Faced Turkey Burgers with Pot Pie Gravy

Serves: 4

Ingredients: 

2 pounds ground turkey breast 

1/4 cup chopped chives

1/4 cup chopped dill

1/4 cup chopped flat-leaf parsley

2 tablespoons Dijon mustard

Salt and pepper

2 tablespoons EVOO – Extra Virgin Olive Oil

3 tablespoons butter

2 large shallots, chopped

2 carrots, finely chopped

2 ribs celery, finely chopped

2 tablespoons flour

2 cups chicken broth

1/2 cup peas

2 sandwich-size English muffins, toasted

Directions:

1. In a bowl, combine meat with herbs, mustard, salt and pepper, and form 4 large patties.

2. Heat non-stick skillet with EVOO over medium-high heat. Cook burgers 6-7minutes on each side until firm and cooked through.

3. Meanwhile, heat a small saucepot over medium heat and melt the butter. Add shallots, carrots, celery, salt and pepper and sauté 7-8 minutes to soften. Sprinkle with flour, stir 1 minute then whisk in broth. Let thicken 3-4 minutes then stir in peas and heat through.

4. Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.

Recipe from Rachael Ray

Grilled Cheese Panini (V)

Serves 4

Ingredients:

4 tablespoons unsalted butter, softened

8 slices sourdough bread

4 slices cheddar cheese (about 3 ounces)

4 slices Swiss cheese (about 3 ounces)

4 slices American cheese (about 3 ounces)

Directions:

Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer a slice each of cheddar, Swiss and American cheese on each piece of bread, then cover with another bread slice, buttered-side up.

Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches. Slice each sandwich diagonally in half, then return to the hot pan, cut-side down, to create a crust on the cheese.