Spinach Stuffed Pork Tenderloin
Prep Time: 15 minutes
Bake Time: 25 minutes + standing
1 pork tenderloin (about 1 pound)
1/2 tsp celery salt, divided
1/2 tsp garlic powder, divided
1/2 tsp pepper, divided
4 slices provolone cheese
2 c fresh spinach
2 thin slices deli ham (1/2 oz each)
1. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in of bottom; cover with plastic wrap.
2. Flatten to 1/4 in thickness. Remove plastic wrap; sprinkle pork with 1/4 tsp celery salt, 1/4 tsp garlic powder, and 1/4 tsp pepper. Layer with cheese, spinach and ham. Press down gently.
3. Roll up jelly-roll style, starting with a long slide. Tie the roast at 1 1/2 in to 2 in intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
4. Bake, uncovered, at 425 for 25-30 minutes or until a meat thermometer reads 160. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Yield: 4 servings
Taste of Home Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Special Guest Matthew Mitchell: *****
We loved this recipe! And it's not as complicated as it looks. Served this with roasted potato/sweet potato medley and a walnut, pear, feta salad.
Creamy Braised Chicken
Creamy Braised Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
6 c water
1/2 pounds pearl onions
1 c thinly sliced onion
1/2 c thinly sliced carrots
1/2 c thinly sliced celery
1 Tbsp plus 2 tsp butter, divided
6 boneless skinless chicken breasts
1 c dry white wine or reduced sodium chicken broth
1 1/3 c reduced sodium chicken broth
1 Tbsp minced fresh parsley
1 tsp salt
1 tsp dried thyme
1/8 tsp white pepper (just used black pepper)
1 bay leaf
3 Tbsp all-purpose flour
1/2 c fat free evaporated milk
1/2 # fresh mushrooms, quartered
1. In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In the same pan, saute sliced onion, carrot and celery in 1 Tbsp butter until tender. Remove vegetables; set aside. Add chicken to pan; brown on both sides. Remove and keep warm.
3. Add wine or broth; simmer until reduced to 1/2 cup. Stir in the chicken broth and seasonings. Return chicken to pan; brown on both sides. Remove and keep warm.
4. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside.
5. In a nonstick skillet, saute reserved pearl onions in remaining butter until tender. Removed and set aside. In the same pan, saute mushrooms until tender.
6. Add onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.
Yield: 6 servings
From The Taste of Home Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Big time yum! And 278 calories per serving (1 chicken breast and 2/3 c gravy/veggies).
Chicken Pot Pie
Chicken Pot Pie
Prep Time: 30 minutes
Bake Time: 25 minutes
3 medium carrots, sliced
2 medium red potatoes, cut into 1/2 in pieces
1 medium turnip, peeled and cut into 1/2 in pieces
1/4 c butter, cubed
1/4 c all purpose flour
2 c chicken broth
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 c cubed cooked chicken
1 c frozen peas, thawed
1 jar (4 1/2 oz) sliced mushrooms, drained
4 green onions, sliced
Pastry for single pie crust (9 inches)
1. Place carrots, potatoes, and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a small saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually add broth, thyme, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
3. Drain the vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2 qt round baking dish.
4. Place the pastry over the filling; trim, seal and flute the edges. Cut slits in top. Bake at 375 for 25-30 minutes or until the crust is golden brown and filling is bubbly.
Yield: 4 minutes
Taste of Home Annual Recipes 2009
Ken's rating: ****
Chalsea's rating: ****1/2
Yummy! This is similar to a lot of other chicken/veggie dishes I've made but by far much faster for a similar taste. Def will make again - especially when I have an extra pie crust left over!
Chicken with Italian Sweet-Sour Fennel
Chicken with Italian Sweet-Sour Fennel
Total Time: 20 minutes
1 small fennel bulb with stalks
2 tsp extra-virgin olive oil
4 (4 oz) chicken cutlets
1/2 tsp kosher salt, divided
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1/4 c dry white wine
3/4 c fat-free, low sodium chicken broth
1/4 c raisins (I used golden raisins)
2 tsp red wine vinegar
1 Tbsp pine nuts, toasted (I skipped this - expensive)
1. Mince 1 Tbsp fennel fronds. Thinly slice bulb to measure 2 c (discard core).
2. Heat oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt, rosemary and pepper. Add chicken to pan; cook 3 min on each side or until done. Remove from pan. Add fennel bulb to pan; saute 1 min. Stir in wine. Add 1/4 tsp salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
Yield: 4 servings
From Cooking Light Magazine March 2011
Ken's rating: *****
Chalsea's rating: *****
Delicious! Chicken was super duper moist. This was my first time using fennel (though I've always wanted to because they ALWAYS use it on Top Chef). Loved it! Served this with some roasted carrots and mashed potatoes. Yummmmmmm.
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