EASY PEASY MAIN COURSES – The Fancy Pants Kitchen

Easy Fig Jam Meatballs

Francine — Mon, 01 Apr 2024 17:09:07 +0000

A wonderful main course, Easy Fig Jam Meatballs are also delightful as an appetizer. I recently served these (in mini form) at a cocktail party and got wonderful raves!

They are so simple, require just 4 ingredients, and can sit for hours in a slow-cooker so that you are free to do anything else you want (binge-watching “The Gentlemen” sounds like a good plan). Frozen meatballs, fig jam, orange juice and chili sauce is all it takes. Give them a whirl!!

These meatballs don’t have to be made in a slow-cooker but I highly recommend it if you have one. The slow-cooker will caramelize the meatballs so that there is a crispiness to parts of them, which is oh so delicious!

Mix the fig jam, chili sauce and orange juice in the slow-cooker.

Add the frozen meatballs, coat them, cover them, and cook on high for 4 hours.

I was fortunate to find frozen mini meatballs at my local grocery store which I used for an appetizer version of this same recipe. It was then very easy to spike a few from the chafing dish with a long toothpick! Larger meatballs will also work as an appetizer but you’d probably need a fork to eat these.

These were a very big hit at my gathering! For those of you that were there, here’s the recipe that you were asking for! For the rest of you, you’re in for a treat!

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Lastly, if you make Easy Fig Jam Meatballs, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Fig Jam Meatballs

Makes: 12 servings

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours & 5 minutes

Ingredients

1 (13-ounce) jar fig jam (I like Bonne Maman or homemade)
1 (12-ounce) jar Heinz chili sauce
1/4 cup fresh orange juice (from 1 orange)
1 (28-ounce) bag frozen chicken, beef, or pork meatballs
Orange zest, for serving

Instructions

In the base of a slow cooker, combine the fig jam, chili sauce, and orange juice. Add the meatballs to the slow cooker and toss to coat. Cook on high for 4 hours, or until warmed through.

Top meatballs with orange zest and serve them directly from the slow cooker or arrange them on a plate with toothpicks.

Chef’s Note:

If you don’t have a slow-cooker, combine the fig jam, chili sauce, and orange juice in a medium saucepan and heat until nicely thickened, about 5 minutes. Cook the meatballs according to the package directions. Then just toss the heated sauce with the meatballs until coated. Top meatballs with orange zest serve or arrange them on a plate with toothpicks. You won’t have the caramelized parts on the meatballs, but they will still be delicious!

Recipe adapted from Modern Proper

Grilled Sausages and Vegetables with Creamy Dill Dip

Francine — Wed, 13 Mar 2024 17:21:17 +0000

Grilled Sausages and Vegetables with Creamy Dill Dip is a wonderful dinner choice any time of the year. I like serving it for a St. Patrick’s Day meal when I’m not in the mood for corned beef. Bangers are always welcome!

Grill up sausages with a mixture of beautiful vegetables and top it all with a creamy dill dip and you have a delicious all-in-one dinner!

I like to make the creamy dill dip first. That way, it doesn’t interrupt my grilling. It’s important to keep a close eye on the grill!

Throw all of the ingredients into a blender or food processor and blend until it’s smooth. Refrigerate until you are ready to use it.

Prepare the vegetables by seeding the peppers and cutting them into 1/2-inch wide strip. Cut the zucchini into 4-inch spears. Slice the red onions and mushrooms and trim the asparagus.

Heat the grill.

Toss all of the veggies and sausages with olive oil, salt and pepper. Place the sausages on the grill. If you are using raw sausages, they will be fully cooked in 12-15 minutes. Cooked sausages will take 6-8 minutes to heat through and slightly char them. Rotate the sausages often.

Add the vegetables after 5 minutes. They will take about 6-8 minutes. Flip them and keep an eye on them. Grill until tender. Be aware that different vegetables will cook quicker than others. I put red onions and bell peppers on first. Then, I add zucchini. Finally, green onions, asparagus and mushrooms are placed on the grill.

To serve, slice up the sausage and place them on a platter with the vegetables. Drizzle the dill sauce over and serve right away!

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Lastly, if you make Grilled Sausages and Vegetables with Creamy Dill Dip, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Grilled Sausages and Vegetables with Creamy Dill Dip

Makes: 4 servings

Prep Time: 10 minutes

Grill Time: 15 minutes

Total Time: 25 minutes

Ingredients

Creamy Dill Dip:

3 tbsp extra-virgin olive oil
1/2 cup mayonnaise
2 cloves garlic, minced
2 tbsp fresh dill, plus more to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp freshly squeezed lemon juice
1/3 cup finely grated Parmesan cheese
1/4 tsp sea salt
freshly cracked pepper to taste

1 pound vegetable of choice: bell peppers, jalapeños, zucchini, red onions, green onions or asparagus, mushrooms
4 fully cooked or raw sausages, chicken or pork
2 tbsp extra-virgin olive oil
Sea salt and freshly cracked black pepper, to taste

Instructions

Make the creamy dill sauce. In the base of a blender or food processor add all of the ingredients for the creamy dill dressing and blend until smooth. This dressing can be made up to 3 days ahead of time.

Seed bell peppers and jalapeños and cut them into 1/2-inch wide slices, keeping their length. Cut the zucchini into 4-inches x 1/2-inch spears. Slice the red onion and mushrooms 1/3-inch thick. Grab your grill basket for your mushrooms and onions. Trim your asparagus.

Heat a grill or grill pan to medium until smoking.

Toss all of your prepared vegetables and the sausage with the olive oil, salt and pepper.

Place the sausages on the grill. Cook time will depend on the sausage you are working with. If you are using raw sausage you can expect them to be fully cooked through in about 12-15 minutes, rotate often. If you are using fully cooked sausage, they will be warmed through and lightly charred in about 6-8 minutes, rotate often.

Place the vegetables on the grill or in the grill basket. The vegetables should all be charred and tender in about 6-8 minutes. After laying the vegetables (including green onion) crosswise over the grill, close the lid and let them cook for 2-3 minutes. Flip and cook the other side. Keep doing this until they are tender, one to two more times.

Slice up the sausage and place them on a platter with the vegetables. Drizzle with the creamy dill dressing.

Recipe by The Modern Proper

Soy-Glazed Flank Steak with Blistered Green Beans

Francine — Fri, 23 Feb 2024 21:19:38 +0000

Soy-Glazed Flank Steak with Blistered Green Beans is a wonderful dish to satisfy all those “Asian takeout” cravings! It will feel like you’ve stopped by your favorite takeout joint and brought it steaming hot to your table.

Tender, thinly sliced flank steak is seared with ginger and garlic and then combined with scallions, mirin, sambal oelek and a soy sauce/brown sugar mixture. Toss in some blistered green beans and you’ve got a delicious Asian-inspired dinner!

Start by prepping your ingredients: thinly slice the beef, combine the garlic and ginger in a bowl. In a separate bowl, mix the soy sauce and brown sugar.

In a large skillet, heat peanut oil until it’s very hot. Add the green beans and cook until there are blistered spots on them. That will take about 7-8 minutes. Transfer the beans to paper towels and let them drain slightly.

In the same skillet, add a little more peanut oil and then add the garlic and ginger. Next, add about 1/2 of the steak strips and stir-fry until browned, about 3 minutes. Transfer the steak to a plate and repeat with the remaining steak.

Once the beef is all cooked, return it all to the skillet. Stir in the scallions, mirin, sambal oelek and the soy-ginger mixture.

What is sambal oelek? It’s a spicy Indonesian chili paste. It’s typically made with hot red chile peppers, salt and vinegar. If you don’t have it, you can substitute garlic & chili sauce, sriracha or crushed chili. It will have a slightly different flavor but will bring on the heat!

Add the green beans back to the skillet and stir until the beans are warmed through. Transfer to a serving plate and sprinkle with sesame seeds.

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Lastly, if you make Soy-Glazed Flank Steak with Blistered Green Beans, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Soy-Glazed Flank Steak with Blistered Green Beans

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

1 pound beef flank steak
6 cloves garlic, minced
1 tbsp fresh ginger, finely chopped
2 tbsp soy sauce
1 tsp brown sugar, packed
3 tbsp peanut oil
1 pound green beans, trimmed and halved
4 scallions, white parts only, thinly sliced
2 tbsp mirin
1 tsp sambal oelek
Sesame seeds, toasted (optional)

Instructions

Cut the flank steak across the grain into thin slices and set aside. In a small bowl, combine the garlic and ginger and set aside. In another small bowl, combine the soy sauce and brown sugar and set aside.

In a very large skillet or wok, heat 2 tablespoons oil over medium-high heat. Add the green beans. Cook and stir until the beans are blistered and brown in spots, 7 to 8 minutes. Transfer to paper towels to drain slightly. Add the remaining 1 tablespoon oil to the skillet.

Add the garlic-ginger mixture to the skillet and cook and stir for 30 seconds. Add half of the steak strips to the skillet, and cook and stir until browned, about 3 minutes. Using a slotted spoon, transfer to a bowl or plate and repeat with the remaining beef.

Return all the beef to a skillet. Stir in the scallions, mirin, sambal oelek, and the soy sauce-sugar mixture. Cook and stir for 1 minute.

Add the green beans, and cook and stir until beans are heated through, about 2 minutes more. Sprinkle with sesame seeds, if using.

Recipe from Fine Cooking

Bacony Meatballs

Francine — Mon, 27 Nov 2023 23:35:54 +0000

These Bacony Meatballs need to be on your dinner rotation. Not only are they deeply flavorful, they are easy to make and can be on the table in under an hour. It is very hard to beat that!

The simplicity comes two ways: first, use a jarred marinara sauce that you love. Add some canned cherry tomatoes to it for substance and flavor. Second, make the meatballs and drop them right into the sauce. There is no need to fry or bake them ahead of time. I’m telling you that this recipe can’t be beat!

I’m sure you have a favorite jarred tomato sauce that you use when you’re in a pinch. Mine is Victoria White Linen Marinara Sauce. I get it at Costco and it’s the next best thing to homemade!

Heat the sauce in a pot along with canned cherry tomatoes. I couldn’t actually find these in my local grocery store but found them in a more upscale boutique grocer. I would imagine that diced tomatoes would work if you can’t find the cherry tomatoes. Be sure to pour the tomatoes and their sauce into the pot.

To make the meatballs, combine all of the remaining ingredients in a bowl. I like to use my hands to mix all of the ingredients together.

Make medium-sized meatballs and drop them one-by-one into the warmed tomato sauce.

Simmer for 20 minutes. While the sauce and meatballs are simmering, I like to cook up pasta for Terry and spiralized zucchini for me. You do you! Sprinkle some parmesan cheese over the top with some chopped basil leaves and you are ready to serve it up!

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Lastly, if you make Bacony Meatballs, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bacony Meatballs

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

4 cups good-quality marinara sauce
3 (14-ounce) cans cherry tomatoes
1 & 1/2 pounds ground beef, preferably 85%
5 ounces bacon (about 6 slices), finely chopped
1/2 cup plain breadcrumbs or panko
1/2 cup finely chopped onion
1/2 ounce Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
2 tbsp finely chopped garlic
1 tbsp finely chopped fresh flat-leaf parsley
2 tsp fennel seeds, coarsely ground
1/2 tsp dried oregano
2 large eggs, beaten
Kosher salt & freshly ground black pepper
cooked pasta or spiralized zucchini for serving

Instructions

In a 5- to 6-quart pot, combine the marinara and cherry tomatoes. Use a potato masher to break up the tomatoes. Bring the mixture to a low boil.

In a large bowl, combine the beef, bacon, breadcrumbs, onion, cheese, garlic, parsley, fennel seeds, oregano, eggs, 1 & 1/2 teaspoon salt and 1 teaspoon pepper. With wet hands, form 1 & 1/2-inch meatballs, and gently drop them into the sauce. Reduce to a simmer, cover, and cook for 20 minutes. Serve with the sauce over pasta or spiralized zucchini.

Recipe by Fine Cooking

Pork Chops with Arugula Pesto

Francine — Sun, 01 Oct 2023 14:30:07 +0000

For an impressive but ridiculously easy dinner, try Pork Chops with Arugula Pesto. In about 30 minutes, you can have an entire dinner on the table and it’s presentation will wow everyone!

Serve seared pork chops topped with arugula pesto and bordered with roasted cauliflower on a large board for a great look!

This dish has three components: the pork chops, the arugula pesto and the roasted cauliflower.

To prepare the chops, pat them dry and generously season each one with salt and pepper.

For the pesto, combine the arugula, basil, garlic, walnuts, lemon juice & zest, olive oil, salt and pepper in the bowl of a food processor. Pulse until it’s finely chopped but still holds some texture.

Toss the cauliflower florets with olive oil, salt and pepper and roast until the cauliflower is tender and golden brown.

For the pork chops, heat a cast iron skillet over high heat and then add olive oil and the pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two chops the same way.

Don’t cover the resting pork chops as this will steam them and soften the crispy edges.

To serve, I love to place the chops on a large platter, drizzle some of the pesto over and spread the roasted cauliflower around the platter. Beautiful!

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Lastly, if you make Pork Chops with Arugula Pesto, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pork Chops with Arugula Pesto

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

4 pork chops, 1-inch thick, bone-in
Kosher salt
Freshly cracked black pepper
2 cups baby arugula
1 cup chopped basil
2 cloves of garlic, chopped
1/4 cup chopped walnuts
1 tsp lemon zest
1 tsp lemon juice
Extra-virgin olive oil
1 head cauliflower, cut into florets

Instructions

Preheat oven to 425°F. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Set aside.

In the bowl of a food processor, add arugula, basil, garlic, walnuts, lemon zest, lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until finely chopped but the sauce still maintains some texture.

Line a sheet pan with parchment paper. Toss cauliflower florets with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 minutes until golden brown and tender.

Meanwhile, preheat a large cast iron pan over high heat. Add 1 teaspoon olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two pork chops. Some suggest to cover meat with foil while it’s resting, but in this case I don’t suggest it. The steam will soften the delicious crispy edges of the pork chops.

Serve pork chops with a drizzle of the arugula pesto and roasted cauliflower.

Recipe by Delish.com

Garlic & Herb-Roasted Salmon

Francine — Sat, 09 Sep 2023 22:42:35 +0000

If you are looking for a tasty and nutritious meal for your next dinner party or family gathering, why not try this amazing Garlic and Herb-Roasted Salmon? Not only is it beautiful and tasty, but it’s also a great source of protein and omega-3 fatty acids, making it a smart choice for your health.

This is a wonderful dish to make when time is short. The entire dinner, veggies and all, are on the table in under 30 minutes. And when it’s ready, this beautiful salmon is perfect to enjoy with the roasted cherry tomatoes or a side salad. Don’t wait – give this recipe a try and treat yourself to a delicious, easy meal.

This is a fabulous dish to make when you’ve got a gorgeous piece of salmon. Recently, the grocer had some beautiful Scottish Salmon and I knew it needed to be my dinner. This preparation let the fish shine!

Mix together olive oil, garlic, cayenne, lemon juice, parsley and salt.

Place the salmon on a parchment-lined sheet pan and season it with a bit of salt. Arrange the cherry tomatoes and lemon slices around the salmon and drizzle with some of the garlic/herb mixture.

Roast in the oven until the salmon is just cooked through and then broil for about 5 minutes or until the tomatoes are blistered.

Arrange it on a platter, garnish it with chopped parsley and flaky sea salt and serve right away!

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Lastly, if you make Garlic & Herb-Roasted Salmon, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Garlic & Herb-Roasted Salmon

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Ingredients

2 tbsp extra-virgin olive oil
2 cloves of garlic, minced
1/8 tsp cayenne
1 tsp lemon juice
1/4 cup chopped fresh parsley, more for garnish
Kosher salt
1 salmon fillet (2 pounds), skin on
Large bunch of cherry tomatoes on the vine
1 lemon, sliced into 1/4-inch wheels
Flaky sea salt

Instructions

Preheat oven to 450° F.

In a small mixing bowl, combine olive oil, garlic, cayenne, lemon juice, parsley and 1/2 teaspoon salt.

Line a sheet pan with parchment paper. Place salmon fillet skin side down in the center. Season fish with 1/2 teaspoon salt. Arrange tomatoes and slices of lemon around the salmon and drizzle with the garlic and herb mixture.

Roast in oven for 8 minutes at 450°F until salmon is just cooked through. Increase temperature and broil for 5 minutes or until tomatoes are just blistered and lemons have a slight char.

Arrange on a large platter and garnish with chopped parsley and a sprinkle of sea salt. Serve immediately.

Recipe by Judy Kim

Quick Stir-Fry Chicken

Francine — Thu, 24 Aug 2023 21:47:00 +0000

For a quick weeknight dinner, try Quick Stir-Fry Chicken. In minutes you will have a savory chicken and vegetable dish, flavored with wonderful Asian tastes, on the table!

Serve chicken pieces, cooked in a soy/mirin sauce, with carrots, peas and spinach over rice for the perfect quick dinner!

Begin by combining mirin, soy sauce, sugar, water, sriracha and sesame oil together for the sauce; set it aside.

In a large skillet, sauté the ginger, garlic and green onions. Remove them from the pan and set aside.

Add a little more oil to the pan and increase the heat to high. Add the chicken pieces and sear well on all sides. Add the green onions back to the chicken along with the sauce and carrots.

Cook for about 8 minutes, adding the peas in for a couple of minutes. Add the spinach and cook for a minute or until it’s wilted.

Stir in the slivered basil and serve over white rice or noodles!

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Lastly, if you make Quick Stir-Fry Chicken, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Quick Stir-Fry Chicken

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

Sauce:

1/4 cup mirin
1/3 cup soy sauce
2 tbsp water
1 tbsp granulated sugar
1 tsp sriracha
1 tbsp toasted or regular sesame oil

Stir Fry:

2 tbsp vegetable or olive oil (plus more as needed)
1-inch piece fresh ginger, peeled and thinly sliced
6 large garlic cloves, peeled and halved
6 green onions, cut into 2-inch pieces
1 & 1/2 pound boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
2 cups diced carrots, squash or broccoli stems
1 cup frozen peas
2 large handfuls baby spinach
1 cup fresh Thai basil or cilantro (or a combination)
Steamed rice or noodles, for serving

Instructions

In a small bowl, combine the mirin, soy sauce, water, sugar, sriracha, and sesame oil. Set aside.

Heat the oil in a wok or large skillet set over medium-high heat. Add the ginger, garlic, and green onions. Cook, stirring constantly, for one minute or until fragrant. Remove from the pan and set aside.

Add a little more oil to the pan if necessary and increase the heat to high. When hot, add the chicken pieces to the pan and brown well on all sides. This may have to be done in batches.

Return all the chicken to the pan, along with the green onion mixture, sauce and carrots. Bring to a boil, reduce the heat and simmer uncovered, 10 to 12 minutes, or until the chicken is cooked through and the sauce is thicker but still syrupy enough to spoon over rice.

About 2 minutes before chicken is cooked, add frozen peas. Two minutes later, add spinach and cook for about one minute or until the spinach is barely wilted. Remove from the heat and stir in the basil.

Serve over the steamed rice or noodles.

Recipe from Bonnie Stern

Grilled Skirt Steak with Tomato Salad

Francine — Thu, 27 Jul 2023 16:18:42 +0000

Summer meals couldn’t be simpler than with this Grilled Skirt Steak with Tomato Salad! Marinate and then grill up skirt steak, top it with a fresh summer tomato salad and serve! Easy Peasy!

The marinade for the steak tenderizes and flavors it beautifully. The skirt steak (or hanger steak) absorbs the marinade and caramelizes when grilled so that you get a nice crunchy crust on the steak. Add this lightly-dressed tomato, red onion and arugula salad and you will be thrilled with the results!

Skirt or hanger steak is the ideal choice for this recipe. It is a thinner cut of meat so it cooks quickly. It’s deeply flavored and well-marbled. You could substitute flank steak but be sure to marinate it for 24 hours and adjust the cooking time as it’s a thicker steak.

The marinade is a combination of olive oil, garlic red wine vinegar, soy sauce and honey (or agave nectar). Mix it together and add the steak. Make sure it’s well-coated and refrigerate for at least 2 hours.

To save room in the fridge, I place the steak and marinade in a resealable bag and turn it over every so often to be sure that the entire steak is coated.

Grill the steak for 4-6 minutes per side. Try not to move it too much so that it achieves a crunchy char to it. Once cooked, remove it from the grill and let it rest for 10 minutes.

Meanwhile, make the salad by combining halved cherry tomatoes with a bit of olive oil, salt and pepper and then add the arugula and red onions.

Slice the steak against the grain and top it with the tomato salad.

This is an easy dinner for a casual weeknight meal or step it up and serve it to a crowd!

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Lastly, if you make Grilled Skirt Steak with Tomato Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Grilled Skirt Steak with Tomato Salad

Makes: 6 servings

Prep Time: 5 minutes

Grill Time: 12 minutes

Total Time: 17 minutes plus marinate time 2 hours

Ingredients

For the Steak & Marinade:

2 pounds hanger or skirt steak
1/3 cup olive oil
2 garlic cloves, chopped
2 tbsp red wine vinegar
1/4 cup soy sauce
4 tbsp agave nectar or honey

For the Tomato Salad:

1-2 pints cherry tomatoes, halved
2-3 tbsp olive oil
Kosher salt
Freshly cracked black pepper
1 handful of fresh arugula or upland cress
1/3 red onion, thinly sliced

Instructions

Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.

Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.

Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.

In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.

Slice the steak against the grain and top with the tomato salad. Serve immediately.

Recipe by What’s Gaby Cooking

Mustard-Glazed Pork Tenderloin

Francine — Tue, 27 Jun 2023 17:22:37 +0000

Mustard-Glazed Pork Tenderloin is a wonderful entrée to serve at a dinner party or easy enough for a weeknight dinner. The taste is superb, the look is classy and the ease of preparation is enough to convince me to make this!

This simple dish consists of marinating the pork tenderloins in a sauce of brown sugar, mustard, dry sherry and fresh rosemary, then searing the tenderloins, finishing them in the oven and topping with additional reduced sauce.

It doesn’t get much easier than that…yes, this is part of the Easy Peasy category of recipes. So give it a try…it won’t disappoint!

This recipe begins by combining the marinade ingredients in a bowl.

Then, place the tenderloins in a baking dish, sprinkle with salt and pepper and pour 1/3 of the marinade over. Reserve the rest to make a sauce with. Marinate the pork for at least an hour or up to 24 hours. The longer, the better!

Remove the pork from the marinade and discard the marinade. Sear the tenderloins in a hot oven-proof skillet until nicely browned on all sides. This will take 6-8 minutes. Don’t move the tenderloins between turns or they won’t get a nice crust on them.

Transfer the skillet to a hot oven and cook about 12-15 minutes or until an instant-read thermometer reaches 140°F. Transfer the pork to a cutting board and tent with foil. Let it sit while you are making the sauce.

Place the extra marinade (not the stuff you’ve been marinating the pork in!) into a skillet and bring to a boil. Add in the butter a piece at a time. Add salt and pepper to taste.

Slice the tenderloin and arrange it on a platter. Drizzle with some of the sauce and pass the remaining sauce separately.

Share Your Thoughts...

Lastly, if you make Mustard-Glazed Pork Tenderloin, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mustard-Glazed Pork Tenderloin

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes plus 1 hour marinate time

Ingredients

2 pork tenderloins (1 & 3/4 to 2 pounds total)
1/2 cup (packed) light brown sugar
1/2 cup grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
1/2 cup dry sherry
1 tbsp chopped fresh rosemary
Kosher salt
1 tbsp vegetable oil, for cooking
Freshly ground black pepper
5 tbsp unsalted butter, cut into 5 pieces

Instructions

Pat the tenderloins dry with paper towels.

In a medium bowl, whisk together the brown sugar, mustard, sherry, and rosemary.

Place the tenderloins in a baking dish or bowl. Season all over with 1 & 1/4 teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce).

Preheat the oven to 350°F and set an oven rack in the middle position.

Heat the oil in a large cast iron or oven-safe skillet over medium-high heat (see note below if you don’t have one of these pans). Add both tenderloins and sear on all sides until nicely browned, 6 to 8 minutes (don’t move the tenderloins around between turns; they will brown better if left alone).

Transfer the skillet to the oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.)

Remove the skillet from the oven and immediately place an oven mitt or dishtowel over the handle to remind yourself that it is hot (it is easy to forget and burn yourself!). Transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into 1/4- to 1/2-inch slices.

Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add 1/8 teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.

Chef’s Note:

If you don’t have an oven-proof skillet, transfer the pork to a foil-lined sheet pan after searing. (The foil is just for easy cleanup.) You may need to add a few minutes to the baking time.

Recipe by Once Upon a Chef

Seared Scallops with Lemon Pan Sauce

Francine — Wed, 21 Jun 2023 00:03:29 +0000

Seared Scallops with Lemon Pan Sauce is an easy dish that perfectly balances the rich and delicate flavors of fresh scallops with the tartness of lemon and tang of capers.

This dish is fancy enough to serve at a dinner party but simple enough to make on a weeknight. To take it up a notch, serve the seared scallops with a side of roasted asparagus or a light salad. With its bright flavors and luxurious texture, Seared Scallops with Lemon Pan Sauce is sure to become a new favorite dish in your recipe repertoire!

Begin this quick main course by prepping the lemons. Squeeze two lemons into a small bowl. With the remaining lemon, cut of the ends, stand the lemon on a cut end and remove the peel and white pith. Cut between the membranes to release the segments into the bowl with the juice. Fish out any seeds that may have escaped into the bowl. Set the lemon juice aside.

Pat the scallops dry and season lightly on both sides with salt and pepper. Do not salt them more than a minute or two before cooking as the salt can toughen them up.

Heat a large skillet, add some oil and once it shimmers, it’s time to start cooking! Place scallops into the skillet and cook without touching them for 3-4 minutes until the underside is deep golden brown. If you move them around, you won’t get a good sear on them.

Turn them over carefully and continue to cook for another minute or two until they are slightly translucent in the middle. Transfer them to a plate.

To make the butter sauce, add the butter until it foams and then browns, about 2 minutes. Add the lemon juice and lemon pieces and stir briskly to emulsify the sauce. Mix in the capers and chives and spoon the sauce over and around the scallops.

Serve the scallops immediately and enjoy them!

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Seared Scallops with Lemon Pan Sauce

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

3 lemons
Small handful of chives, thinly sliced
12 large dry sea scallops
Kosher sale & freshly ground pepper
Extra-virgin olive oil
3 tbsp unsalted butter, cut into pieces
2 tsp drained capers

Instructions

Cut two lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside.

Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemon; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds, set aside.

Pat scallops dry. Season lightly on both sides with salt and pepper. Heat a large skillet over medium-high. Pour in oil to lightly coat surface (2-3 tablespoons). Heat until oil shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing or fussing until underside is deep golden brown, 3-4 minutes.

Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.

Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 5 minutes. Add reserved lemon juice and segments, stir briskly and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops. Serve immediately.