Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

These oven-baked buttermilk chicken strips are a healthier alternative to fast food or frozen chicken nuggets for the kids!Ingredients

  • 3 lb. chicken tenders
  • 2½ cups Italian bread crumbs/panko bread crumbs
  • Salt and pepper to taste
  • Olive oil spray
  • Marinade:
  • 2 cups buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup
  • Salt and pepper to taste


  1. Combine the marinade ingredients
  2. Marinate the chicken tenders in the fridge for 30 minutes
  3. Over medium high heat, toast the bread crumbs for 5 minutes until golden brown. Stir constantly. Once brown, remove from heat and season with salt and pepper to taste or any other seasonings you prefer (garlic powder, onion powder, smoked paprika, sage, Italian seasoning etc)
  4. Using tongs, shake any excess marinade from chicken tenders and dredge through bread crumbs. Pat in any excess bread crumbs
  5. Grease two baking sheets and start lining up your chicken, spacing them evenly
  6. Spray your chicken tenders with olive oil spray
  7. Bake at 375 degrees F for 15 minutes or until chicken is cooked through
  8. Let it sit for awhile until breading has settled
Beef, cheese & broad bean quesadillas


  • 140g frozen broad bean, podded if you want
  • 2 sirloin or rump steak, weighing about 450g/1lb in total
  • 1 tbsp olive oil, for brushing
  • 200g medium cheddar, grated
  • 8 flour tortilla
  • 1 jalapeño pepper, chopped
  • 1 large tomato, chopped
  • 2 tbsp chopped coriander
  • salsa, to serve (optional)


Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.


  • 2eggs
  • 3⁄4cup milk
  • 1⁄2cup fine dry breadcrumb
  • 1⁄4cup finely chopped onion
  • 2teaspoons parsley
  • 1teaspoon salt
  • 1⁄8teaspoon ground pepper
  • 1⁄2teaspoon ground sage
  • 1teaspoon Worcestershire sauce
  • 1teaspoon chili powder
  • 2teaspoons garlic powder
  • 1 1⁄2lbs lean ground beef
  • 1⁄4cup catsup
  • 2teaspoons brown sugar
  • 1teaspoon dry mustard or 1 teaspoon prepared mustard


Combine eggs, milk, and Worcestershire.
Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Chicken and Cashews Recipes


1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.
Chicken with Sun-Dried Tomato Cream Sauce - Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade


Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.


  • 1 tbsp. extra-virgin olive oil
  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp. butter
  • 1/4 c. dry white wine
  • Juice of 1 lemon
  • 2 tbsp. capers
  • 1 lemon, sliced
  • Chopped fresh parsley, for garnish


In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.
By Dish


  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving


Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Recipe for salt-and-pepper chicken with spring quinoa pilaf.


  • 1/4 c. olive oil, divided
  • 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
  • Kosher salt
  • Freshly ground pepper
  • 1 c. quinoa, rinsed
  • 2 tbsp. unseasoned rice wine vinegar
  • 4 scallions, sliced
  • 3 radishes, halved and thinly sliced
  • 1/4 c. Fresh basil leaves, torn


Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.

Chicken and Cashews Recipes


-3/4 cup (3-inch) julienne-cut peeled jicama
-1/2 cup sliced peeled ripe mango
-1/4 cup presliced red onion
-1 tablespoon fresh lime juice
-1/2 teaspoon sugar
-1 1/2 teaspoons chopped fresh cilantro
-1/4 teaspoon salt
-Dash of black pepper
-1 tablespoon olive oil, divided
-1 pound skinless, boneless chicken breast, cut into thin strips
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
-1/8 teaspoon ground chipotle chile pepper
-1 cup presliced red bell pepper
-1 cup presliced red onion
-1/4 teaspoon salt
-8 (6-inch) corn tortillas
-1 cup mixed salad greens


1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Chicken and Cashews Recipes


-2 tablespoons fresh lemon juice
-1 teaspoon curry powder
-2 teaspoons extravirgin olive oil
-3/4 teaspoon salt
-1/2 teaspoon ground cumin
-3 garlic cloves, minced
-1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

-1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
-2 tablespoons tahini
-2 teaspoons fresh lemon juice
-1/4 teaspoon salt
-1 garlic clove, minced

Remaining ingredients:
-Cooking spray
-4 (6-inch) pitas
-1 cup chopped romaine lettuce
-8 (1/4-inch-thick) tomato slices


1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Bourgignon Short Ribs 1650


-Olive oil, for frying
-6 thick-cut meaty beef short ribs
-1 large head of garlic, cut in half horizontally
-1 heaped tbsp tomato purée
-1 x 750ml bottle red wine
-1 litre beef stock
-150g pancetta lardons
-250g small chestnut mushrooms, trimmed and halved
-Sea salt and freshly ground black pepper
-Chopped flat leaf parsley, to garnish


Preheat the oven to 170°C/Gas 3.

Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.

Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices.

Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.

About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.

When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)

Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.
Chicken Cordon Bleu II

"Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss - Chicken Cordon Bleu"


-6 skinless, boneless chicken breast halves
-6 slices Swiss cheese
-6 slices ham
-3 tablespoons all-purpose flour
-1 teaspoon paprika
-6 tablespoons butter
-1/2 cup dry white wine
-1 teaspoon chicken bouillon granules
-1 tablespoon cornstarch
-1 cup heavy whipping cream


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Jerk Chicken 626


4 large chicken legs, skin on, cut into drumsticks and thighs and scored
Olive oil, for frying
2 tbsp Worcestershire sauce
Rice, to serve
4–5 thyme sprigs, to garnish (optional)

For the marinade:
1–2 Scotch bonnet chillies, deseeded and finely chopped
2 garlic cloves, peeled and crushed
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground allspice
5–7 thyme sprigs, leaves only (you will need about 2 tbsp)
Freshly ground black pepper
Olive oil


Preheat the oven to 220°C/Gas 7.

First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight).

Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes.

Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray). Remove the foil for the last 5 minutes if the chicken needs colouring a little more.

Serve the chicken hot with rice.

Gordon Turkey Walnut Gravy


-Bacon, onions, lemon and trimmings from the roast turkey
-3 rosemary sprigs

-3 tomatoes, chopped

-1 litre good-quality dry cider

-600ml good-quality chicken stock

-2 tbsp walnut pieces, toasted

-Sea salt and freshly ground black pepper


1-Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.

2-Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3-Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4-Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.

5-Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.
By Gordon Ramsay


-3kg unsmoked boneless gammon joint
-4 medium carrots, peeled and roughly chopped

-1 leek, cleaned and roughly chopped
-1 onion, peeled and roughly chopped

-1 tsp black peppercorns, lightly crushed
-1 tsp coriander seeds, lightly crushed

-1 cinnamon stick, broken in half

-3 bay leaves
handful of cloves

For the honey glaze:
-100 g demerara sugar
-50 ml Madeira

-25 ml sherry vinegar
-125 g honey


1-Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).
2-To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.
3-Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.

4-Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.

5-Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.

6-Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.
By Gordon Ramsay


-12 chicken drumsticks

For the curry sauce
-2 TBS coconut oil, ghee, or butter
-1/2 onion, chopped
-1 tsp cumin seeds
-1 tsp cumin powder
-1 tsp coriander powder
-1 tsp turmeric
-1/2 tsp garam masala
-1/4 tsp cinnamon powder
-1/8 tsp cardamom powder
-4 TBS homemade bone broth
-1 medium tomato, quartered
-4 TBS full fat coconut milk
-4 cloves fresh garlic
-2 inch piece of fresh ginger
-1 tsp celtic sea salt
-a nice handful of fresh cilantro (about a 1/4 cup)


1. Melt fat of choice in a skillet and saute onions for 5 minutes. Add cumin seeds and continue to cook until translucent and beginning to brown.
2. Add cumin powder, coriander, turmeric, garam masala, cinnamon, and cardamom to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a titch of fat. Remove from heat.

3. Place tomato, coconut milk, , garlic, ginger, salt, and cilantro into a blender. Pour broth (or water) into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
4. In a large bowl, pour curry sauce over chicken drumstick and mix to thoroughly coat. Allow to marinade in fridge. I usually do mine overnight but at least a couple of hours. The longer the better.

5. Preheat oven to 35o’F
6. Bake marinaded chicken, COVERED, for 45 minutes, stirring the chicken half way through to evenly coat with curry sauce.
7. Remove cover/foil and bake another 20-30 minutes until chicken is cooked all the way through.

Pork Medallions with Spicy Pomegranate-Blueberry Reduction RecipeIngredients

-1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-Butter-flavored cooking spray
-1/4 cup water
-1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
-1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce


1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.

3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.


For the Brine
-½ cup kosher salt
-1 whole chicken, cut into 10 pieces
-4 cups buttermilk
For the Dredge
-4 cups all-purpose flour
-1 ¾ cups cornstarch
-1 cup Maseca (instant Mexican corn flour) or masa harina
-2 tablespoons kosher salt
-1 tablespoon paprika
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 tablespoon ground coriander
-1 tablespoon celery salt
-1 ½ teaspoons freshly ground black pepper

Vegetable oil, for frying


In a large bowl, whisk the salt with 8 cups cold water. Add the chicken, cover, and refrigerate overnight or up to 24 hours. Drain and discard the brine, pour the buttermilk over the chicken, cover, and refrigerate overnight or up to 24 hours.

In a large bowl, whisk together the flour, cornstarch, Maseca, salt, paprika, onion powder, garlic powder, coriander, celery salt, and pepper.

Fill a large pot halfway with oil and heat to 350°F. Set a wire rack on top of a rimmed baking sheet and set aside. Remove the chicken from the buttermilk (don't rinse it!) and dredge the chicken in the flour mixture. Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and 16 to 17 minutes for thighs). Rest the chicken on the rack and serve with your favorite biscuits.

By countryliving

lamb chops with concord grape sauce recipeIngredients

-8 lamb rib chops (about 2-1/2 lb.)
-Kosher salt and freshly ground black pepper
-10 oz. (2 cups) Concord grapes
-2 Tbs. granulated sugar
-1-1/2 oz. (3 Tbs.) unsalted butter
-1 medium shallot, minced (1/4 cup)
-2 tsp. fresh thyme leaves, chopped
-2 tsp. finely chopped fresh rosemary
-1/4 cup ruby port
-1 tsp. fresh lemon juice
-2 Tbs. olive oil


Pat the lamb chops dry, generously season with salt and pepper, and set aside.

In a 2-quart saucepan, cook the grapes and sugar over medium-low heat, mashing with a wooden spoon until the grapes break down, about 4 minutes. Increase the heat to medium high and simmer until the sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof bowl. Rinse the saucepan, return the strained grape sauce to the pan, and set aside.

In a 12-inch skillet, melt 1 Tbs. of the butter over medium heat. Add the shallot, thyme, and rosemary, season with salt and pepper, and cook until the shallot is soft, about 3 minutes. Remove the pan from the heat, add the port, and swirl until the sizzling stops. Return the pan to the heat and simmer until most of the liquid evaporates, about 1 minute. Scrape into the grape sauce, stir in the lemon juice, season to taste with salt and pepper, and keep warm. Wipe out the skillet.

Heat 1 Tbs. of the butter with 1 Tbs. of the oil in the skillet over medium-high heat. Add 4 lamb chops and cook until browned on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining butter, oil, and chops. Serve the chops with the warm sauce.

By finecooking

herbed pork tenderloin recipe.jpgIngredients :

-Cooking spray
-1-1/2 lb. red potatoes, cut into 1/2-inch pieces
-1 large red onion, cut into 1/2-inch pieces
-5 Tbs. extra-virgin olive oil
-2 Tbs. country-style Dijon mustard
-2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
-Kosher salt and freshly ground black pepper
-2 small pork tenderloins (about 1 lb. each), trimmed
-1 Tbs. dark brown sugar
-1 Tbs. chopped fresh rosemary
-1 Tbs. chopped fresh sage
-1 Tbs. chopped fresh thyme
-1 Tbs. white wine vinegar
-2 green apples, cored and cut into 8 wedges each
-Flaky sea salt


Position a rack in the center of the oven and heat the oven to 450°F.

Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.

In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.

Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.

Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.

Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total.

Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.

Slice the pork, sprinkle with sea salt, and serve with the vegetables.