Skillet Chicken with Brussels Sprouts and Apples

 Carrie B. says "Winner Winner Chicken Dinner" from this Country Living Recipe.  Serves 4 in 30 min.

INGREDIENTS

1 1/2 lb. boneless, skinless chicken thighs

2 tsp. chopped fresh thyme

Kosher salt and black pepper

1 tbsp. canola oil

1 (12-oz.) package shredded Brussels sprouts

1 sliced apple

1/2 sliced red onion

1 Chopped Garlic Clove

2 tbsp. white balsamic vinegar

2 tsp. brown sugar

1/3 c. chopped toasted pecans

DIRECTIONS

1. Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
2. Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
3. Return chicken to pan and top with toasted pecans.

Pork Tenderloin with Honey Garlic Sauce

 Recommended from Carrie B. from RecipeTinEats.

Course: Mains

Cuisine: Western

Keyword: Baked pork tenderloin, Pork Tenderloin

 Servings: 5

 Calories: 360cal

 Author: Nagi

Ingredients

• 2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
• 1 1/2 tbsp olive oil (or butter)
• 3 garlic cloves , very finely chopped

Pork Tenderloin Rub:

• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Honey Garlic Sauce:

• 3 tbsp cider vinegar (Note 2)
• 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
• 1/2 cup honey (or maple syrup)

Instructions

• Preheat oven to 180C/350F.
• Mix Sauce ingredients together.
• Mix Rub ingredients then sprinkle over the pork.
• Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
• When pork is almost seared, push to the side, add garlic and cook until golden.
• Pour sauce in. Turn pork once, then immediately transfer to the oven.
• Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
• Remove pork onto plate, cover loosely with foil and rest 5 minutes.
• Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
• Remove from stove, put pork in and turn to coat in sauce.
• Cut pork into thick slices and serve with sauce!

Notes

1. Pork tenderloin preparation (also called pork fillet) - if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.

Note: Tenderloin is not the same as pork loin. Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.

2. Subs:

• Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar.
• Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.

3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.

4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)

* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).

* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).

5. Nutrition per serving, assuming 5 servings (200g/7oz pork per person)

Nutrition

Calories: 360cal | Carbohydrates: 29g | Protein: 38g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 661mg | Potassium: 749mg | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 0.7mg | Calcium: 16mg | Iron: 2.1mg

Creamy Tuscan Chicken

My SIL recommended this from Delish.  

INGREDIENTS

1 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tsp. dried oregano

3 tbsp. butter

3 cloves garlic, minced

1 1/2 c. cherry tomatoes, halved

3 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

Lemon wedges, for serving

DIRECTIONS

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

Sausage Rolls (Australian)

I got this from my Australian friend, Anna.   Good puff pastry is the key--Whole Foods has some that is perfect.

• 2 lbs Sausage mince
• 2 eggs
• 2 cups fresh breadcrumbs
• 1/3 cup Worcestershire sauce
• 2 Tablespoons tomato paste
• sea salt and cracked black pepper
• 1 lb (or 3 ready rolled sheets) Puff Pastry
• 2 egg yolks, lightly beaten
• sesame seeds to sprinkle.

Preheat oven to 400 degrees.  Combine the sausage, eggs, breadcrumbs, Worcestershire sauce, tomato paste, salt, and pepper.

Roll out the pastry to 1/8 inch thick and cut into 5x10 inch pieces, or cut each ready rolled pastry sheet in half.  Divide the sausage mixture into six equal portions, roll into sausage shapes and place down the center of each piece of pastry.  Roll to enclose, placing the pastry seam underneath.

Cut the sausage rolls into thirds and place on a baking tray lined with parchment paper.  Brush with the egg yolk and sprinkle with sesame seeds.  Bake for 20-25 minutes or until golden and cooked through.  Makes 18.

Sesame Chicken Noodles with Bok Choy

This is adapted from a Blue Apron recipe from Chrissy Tiegen.  It was delicious and even loved by a picky 3 year old.  Takes 30-40 minutes.  Serves 4-6

4 boneless skinless chicken breasts
1 lb fettuccine pasta
4 scallions
4 Tbsp Sesame Oil
4 Tbsp Tahini
4 Tbsp Soy Sauce
6 cloves garlic
1.5 lb Baby Bok Choy
4 Tbsp Red Wine Vinegar
2 Tbsp Honey
1 Tbsp Sambal Oelek

1. Prepare the ingredients:

• Wash and dry produce
• Rough chop the bok choy
• Chop the garlic
• Thinly slice scallions separating whites and greens
• Bring a large pot of salted water to a boil 

2. Season chicken with salt and pepper and saute for 6-7 minutes per side (med-high, nonstick)

3. Whisk tahini, soy sauce, vinegar, honey, half the Sesame Oil (2 T.)  and as much Sambal Oelek as you like.  Season with salt and pepper.

4.   Boil the noodles while the chicken cooks 8-10 minutes.  Reserve 1 cup of Cooking Water.  Coat drained noodles with remaining sesame oil.

5.  Stirfry bok choy, garlic, and white scallions in the pan with the chicken fond with S&P, 1-2 min.

6. Add chopped chicken, cooked veggies, sauce, half the reserved cooking water to the large pan with the dressed noodles.  Cook medium high 1-2 minutes.  Add remaining cooking water to your desired consistency.  Season S&P to taste.

7.  Garnish with Scallions and serve.

Swiss Mushroom Spinach Salad

I remember this from childhood.  It's a delicious high calorie salad.  Nice with a ham.

2 bunches Spinach - washed and de-stemmed
1/2 lb fresh mushrooms, sliced
1/2 lb swiss cheese
1/3 cup cottage cheese
5 strips bacon - cooked and crumbled
1 red onion, diced (you can soak prior to take the edge off the raw onion)

Hard Boiled Egg (optional)

Dressing (can be made a day prior)
1/2 cup sugar
1 cup Olive oil
1/2 cup Red Cider vinegar
1 T Poppy Seed
1 T minced Red Onion
1 tsp salt
1/2 t. Dry Mustard

Blend all of the dressing ingredients together in a blender. Marinate mushrooms in dressing for 15 minutes. Combine all of the ingredients for the salad and toss with dressing just before serving to prevent wilting.

Cherry Coke Ham

I had this ham first at my friends, Dicy and Joey's home.  Apparently this is Elvis's favorite ham, which explains a lot about the later years...  I like making this ham to simultaneously honor Dicy, and find new and innovative ways to consume Cherry Coke.

5 lb pre-cooked ham (shank or butt, preferably bone in--or spiral cut ham)
4 cans Cherry Coke (NOT Diet)
1 onion, quartered
1 jar cherry jam (NOT jelly)
Cloves

Bring ham onion and coke to a boil on stove in large covered stockpot.  Transfer to oven and bake at 10 minutes per pound at 325 degrees.

Remove from oven and place 1/2 remaining liquid in medium size fry pan and reduce by half.  Add jam to fry pan and reduce to taste.  Score top of ham with diagonal crisscross incisions, and insert cloves into cross crosses.  Spoon half of glaze onto the ham.

Return to the oven for 20 minutes uncovered.  Slice and serve with remaining glaze.