Tuesday, June 26, 2012

Super Fast Pork and Tomato Skillet Saute

This recipe comes from Cooking Light Magazine and is under the Super Fast 20 minute cooking section.  I am always looking for quick dinners.  This was a REALLY good one!  We loved it.  I love the small grape tomatoes - they are bursting with flavor.  I have a basil plant in my garden that provided the beautiful and yummy garnish.  I have to admit that this is the first time I have ever tried using shallots.  They were yummy sauted in with the balsamic vinegar!  This was a quick and delicious way to serve pork chops.

Pork and Tomato Skillet Saute
from Cooking Light Magazine

4 tsp olive oil, divided
4 (6-oz) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 c thinly sliced shallots
2 TBSP balsamic vinegar
2 tsp minced garlic
2 c grape tomatoes
3 TBSP chopped fresh basil

Heat a large nonstick skillet over medium-high heat.  Add 1 tsp oil; swirl to coat.  Sprinkle chops evenly with 1/4 tsp salt and 1/4 tsp pepper.  Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan.  Add remaining 1 TBSP oil, shallots, vinegar, and garlic to pan; saute 1 minute, scraping pan to loosen browned bits.  Combine tomatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper in a medium bowl; toss gently to coat.  Add tomato mixture  to pan; cook 2 minutes or until tomatoes begin to soften.  Sprinkle with basil.  Serve tomato mixture with pork.

Tuesday, June 19, 2012

Grilled Huli Huli Chicken

To all of you who found this on Pinterest-welcome!  I hope you take a few minutes to look around on my blog.  Some of my all time favorite recipes are black beans & rice with chicken and apple salsaLacies infamous broccoli and craisin saladpotato and ham spinach frittatarustic balsamic chicken with roasted tomatoes and asparagus,caramelized onion mashed potatoes,sweet and sour meatballscoconut banana bread with lime glaze, just to name a few!  Thanks for stopping by.-Judy

According to Taste of Home magazine, this recipe comes from Hawaii.  Huli means "turn" in Hawaiian.  These were very flavorful.  The marinade is very close to the Barbecue Glaze I put on my Cedar Plank Pork.  Thighs are such a great cut of meat to grill - they don't dry out like the breasts do.  

Grilled Huli Huli Chicken
from Taste of Home Magazine

1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs)  (This makes a TON - I made half a batch)

In a small bowl, mix the first six ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Tuesday, June 5, 2012

Sauteed Chicken with Sage Browned Butter

I was looking through new recipes to try to find something using chicken.  I came across this recipe that used sage.  I planted a sage plant a few years ago and it is getting HUGE!  It keeps coming up year after year and needs no care. (I highly recommend planting one!)  We loved this dinner and it is really quick and easy!  The sage flavor is reminiscent of Thanksgiving turkey - and the lemon juice brightens it all.  mmmmm!

Sauteed Chicken with Sage Browned Butter
from Cooking Light Magazine Jan 2011

4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
cooking spray
1/2 c all-purpose flour
3 TBSP butter
2 sage sprigs
1 TBSP minced shallots (I used green onions)
1 tsp chopped fresh thyme (is sprinkled in some dried thyme)
2 TBSP lemon juice (I used the juice from 1 whole lemon)
Fresh sage leaves (optional)

Place each breast half between 2 sheets of plastic wrap (or a gallon zip-lock bag -open ended), pound to 1/4-inch thickness.  Sprinkle with salt and pepper.  Heat a large skillet over medium-high heat, coat with cooking spray.  Place flour in a shallow dish; dredge chicken in flour.  Add chicken to pan, saute for 4 minutes on each side or until done.  Remove chicken from pan.

Add butter and sage sprigs to pan; cook over medium heat until butter browns.  Discard sage.  Add shallots and thyme; cook for 30 seconds. Add lemon juice, cook for 30 seconds (scraping up all the good browned bits on the bottom of the pan).  Serve with chicken.  Garnish with sage leaves, if desired.
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