Ingredients

-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

Directions

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.

Ingredients

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

Directions

BRINE THE CHICKEN: 

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.

MAKE THE DREDGE:

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

FRY THE CHICKEN: 

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

Ingredients

-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

Directions

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

Ingredients :

-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

Directions

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.

Ingredients

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary

Directions

Preheat oven to 350 degrees F (175 degrees C).

Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.

Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

By allrecipe

Ingredients

cooking spray

8 bone-in chicken thighs with skin
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon paprika
1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Arrange chicken thighs on prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Ingredients

-2 large bananas, cut into pieces
-2 tablespoons curry powder
-2 teaspoons ground coriander
-1 teaspoon dry mustard
-3 tablespoons butter
-Grated zest of 1 lime
-4 teaspoons lime juice
-1 1/4 teaspoons salt
-1/2 teaspoon fresh-ground black pepper
-3/4 cup water, more if needed, divided
-4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
-1 tablespoon fresh chopped parsley (optional)

Directions

Heat the oven to 450 degrees F.

In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.

Menu Suggestion

Be sure to have plenty of rice ready to catch the generous quantity of sauce.

Ingredients

-3 pounds chicken wings, cut at the joint
-4 tablespoons butter
-4 tablespoons hot sauce (preferred brand: Frank’s Red Hot)
-1/4 cup fig preserves

From your pantry:
-Kosher salt and freshly ground black pepper

Directions

Heat oven to 425 degrees F. Line a rimmed sheet tray with foil and lightly spritz with nonstick spray.
Add the wings to the prepared sheet tray and season on both sides with salt and pepper. Bake until golden and crisp, 45 to 50 minutes, flipping the wings halfway through baking.
Meanwhile, melt the butter in a small saucepan. Add the hot sauce and fig preserves and stir until melted together. Simmer over medium heat, until just thickened, about 2 minutes.
Place wings into a large bowl, drizzle with the sauce and toss.