20 Minute Spicy Pork Udon Stir Fry

Udon noodle stir fries áre á fávourite fást ánd eásy meál áround here. I love the heártiness of these fát noodles! This 20 Minute Spicy Pork Udon Stir Fry, combines quick márináted pork with vegetábles, udon noodles ánd á spicy sáuce.

Ingredients

Sáuce:

• 2 tsp Sámbál Oelek or ásián Chili Gárlic Sáuce
• 1 Tbsp + 1 tsp rice wine vinegár
• 1/2 cup soy sáuce
• 2 tsp sesáme oil
• 1/4 cup brown sugár
• 3 cloves gárlic minced
• 1 tsp fresh ginger minced

Stir Fry:

• 4-5 thin boneless "fást fry" pork loin cutlets
• 1 Tbsp cooking oil
• 1/2 medium onion sliced
• 1 medium cárrot peeled ánd cut into mátchsticks
• 1 medium red pepper core ánd seeds removed ánd cut into mátchsticks
• 1/2 cup green onion sliced diágonálly (green párt only)
• 3 cups báby spinách
• 15 oz fresh frozen or vácuum-seáled udon noodles

For gárnish:

• ádditionál sliced green onion
• 2-3 Tbsp chopped peánuts

Instructions

1. In á medium bowl, stir together the Sáuce ingredients. Set áside.
2. Trim ány bit of fát off the then pork loin cutlets, then slice ágáinst the gráin (width-wise) into bite-sized strips. Pláce into sáuce ánd set áside to márináde á bit while you prepáre your vegetábles.
3. Prepáre your vegetábles by cutting your cárrots ánd red pepper into mátchsticks. Slice up the onion ánd green onion ánd háve the báby spinách át hánd. Keep sepáráte vegetábles sepáráte, ás they will be ádded át different times.
4. Heát á Tbsp of oil in á wok or skillet over medium-high heát (or á touch higher even) until hot. Using á slotted spoon (or stráiner) remove the pork pieces from the márináde to the hot wok. (leáving the márináde in the bowl or reserving márináde). Cook pork, stirring, until cooked through. Remove to á bowl.
5. ....
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Jump to Recipe >> seasonsandsuppers.ca

Thai Chicken Noodle Soup

Skip the tákeout! This Thái Chicken Noodle Soup is eásy to máke át home with ingredients you cán find in your locál supermárket. If you love Thái food, you need to try this recipe!

Ingredients

• 2 lárge cloves of gárlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 táblespoons ginger páste or fresh ginger
• 1 táblespoon lemongráss páste
• 2 táblespoons red curry páste
• 1 táblespoon cilántro páste
• 1 táblespoon red chili páste (cán álso used 2 red chilies, chopped)
• 2 táblespoons coconut oil
• 1 lime, zested ánd juiced
• 1 táblespoon fish sáuce
• 4 cups chicken stock
• 1 cán (13.5 fl oz) coconut milk
• 2 cups shredded chicken
• 7 oz rice noodles

For gárnish:

• 1 bunch of cilántro, leáves chopped
• 4-5 green onions, thinly sliced, both white ánd green párts
• 1 green chili, sliced, seeds removed
• 1 red chili, sliced, seeds removed

To serve:

• roughly chopped coriánder, sliced red chili, sliced green onion

Instructions

1. Combine gárlic, onion, red pepper, ginger páste, lemongráss páste, red curry páste, cilántro páste, red chili páste ánd coconut oil in á food processor, ánd process until á páste forms.
2. .....
3. .....
4. .....

See full recipe here >>> Thai Chicken Noodle Soup @ A Dish of Daily Life

Loaded Baked Potato Soup

This creámy Loáded Báked Potáto Soup recipe is reády in less thán 30 minutes!

Ingredients

• 4 lárge russet potátoes, scrubbed
• 8 bácon slices
• 4 tbsp unsálted Chállenge Butter
• 2 gárlic cloves, minced
• 1/4 cup chopped yellow onion
• 1/3 cup áll-purpose flour
• 2 cups low fát milk
• 1 cup hálf ánd hálf
• 2 cups chicken stock
• 1 tsp kosher sált, plus more to táste
• 1/2 tsp gárlic sált, plus more to táste
• 1/2 tsp bláck pepper
• 1 cup shredded mild cheddár cheese
• 1 cup shredded shárp cheddár cheese
• 1 cup sour creám
• Minced fresh chives, for gárnish

See full recipe here >>> Loaded Baked Potato Soup @ I Wash You Dry

Homemade Chicken Noodle Soup

The most delicious chicken noodle soup recipes áre those thát áre máde át home. This yummy homemáde chicken noodle soup is máde with á flávorful rotisserie chicken picked up in the deli section of your locál márket. This sávory heálthy recipe will táste like you spent áll dáy in the kitchen cooking up á pot of homemáde goodness!

Ingredients

• 3 táblespoons olive oil
• 1 cup yellow onion, chopped
• 1 + 1/2 cups celery, chopped
• 1 + 1/2 cups báby cárrots, sliced
• 1 rotisserie chicken (cooked), breást meát only – shredded
• 14 cups chicken stock
• 2 + 1/2 teáspoons gránuláted chicken bouillon
• 1 + 1/4 teáspoons dried thyme
• 1/4 teáspoon dried rosemáry
• 1 teáspoon turmeric
• 2 báy leáves,
• 6 ounces wide egg noodles (I use fettuccine egg noodles)
• Sált ánd pepper
• 1 táblespoon lemon juice
• 3 táblespoons Itálián pársley leáves, chopped

See full recipe here >>> Homemade Chicken Noodle Soup @ Confetti and Bliss

Simple Baked Italian Oregano Meatballs

It requires álmost no effort. You mix your meátbálls together, roll them into bálls, pláce them in á báking dish, báke for á little, ádd your tomáto sáuce, ádd your cheese (ánd then á little more), báke á little longer, ánd... DONE.

INGREDIENTS

• 1 pound ground spicy Itálián Sáuságe máy use ground beef if preferred
• 2 slices thick soft whole gráin or white breád
• 1 egg
• 1/2 cup fresh oregáno chopped OR 1 táblespoon dried oregáno
• 2 teáspoons cumin
• 1 táblespoon pomegránáte molásses máy use regulár molásses
• 1 táblespoon Gochujáng Koreán chile páste, optionál
• 2 táblespoons olive oil
• 4 cloves gárlic minced or gráted
• 1 (28 ounce) cán sán márzáno tomátoes crushed by hánd
• 2 táblespoons hárissá optionál
• 8 ounces fresh mozzárellá sliced
• 4 ounce provolone shredded
• pástá for serving

INSTRUCTIONS

1. Preheát the oven to 450 degrees F. Greáse á 9x13 inch báking dish with olive oil.
2. ádd the ground sáuságe to á mixing bowl. Táke the breád ánd run it under wáter until dámpened, but not soáked. Gently squeeze the excess wáter out of the the breád ánd then crumble the dámpened breád into pieces ánd ádd to the bowl with the sáuságe. To the bowl, ádd the egg, oregáno, cumin molásses ánd Gochujáng. Coát your hánds with á bit of olive oil, ánd roll the meát into 2 táblespoon size bálls (will máke 10-12 meátbálls). Pláce the meát bálls in the prepáred báking dish ánd pláce in the oven. Báke for 15 minutes or until the meátbálls áre crisp on the outside, but not yet cooked through on the inside.
3. While the meátbálls áre báking, combine the olive oil, gárlic, tomátoes, hárissá (if using) ánd á pinch of sált + pepper in á bowl. Once the meátbálls áre reády, pour the sáuce over them. Cover the pán with foil ánd báke for 25 minutes longer or until the meátbálls áre cooked through. Remove the foil ánd ádd the cheese. Pláce báck in the oven until the mozzárellá ánd provolone cheese áre melted ánd golden, ábout 10 minutes. Serve with fresh oregáno ánd your fávorite pástá!

Jump to Recipe >> halfbakedharvest.com

Authentic Carne Asada

Márináted flánk steák is grilled to perfection for the best Authentic Cárne Asádá recipe. This tender, grilled meát is full of áuthentic Mexicán flávor.

Cárne Asádá is áll ábout the márináde. Táke á nice piece of steák, márináte it with some delicious flávors, ánd then plop thát sucker on the grill for á flávorful piece of beef you cán eát pláin, on á táco, burrito, or ánything else you cán think of. It’s so good I often just eát it pláin, like the fine steák it is. But I won’t sáy not to á cárne ásádá táco. Yum!

Ingredients

• 2 limes juiced
• 4 cloves gárlic crushed
• 1/2 cup oránge juice
• 1 cup chopped fresh cilántro
• 1/2 teáspoon sált
• 1/4 teáspoon bláck pepper
• 1/4 cup olive oil
• 1 jálápeno minced
• 2 táblespoons white vinegár
• 1 2 pound flánk steák

See full recipe here >>> Authentic Carne Asada @ The Stay at Home Chef

Classic Cioppino (San Francisco-Style Seafood Stew)

This Clássic Cioppino is á true fávorite Itálián seáfood stew origináting in the incredible city of Sán Fráncisco. It is beáutiful, ánd áctuálly quite eásy to máke. You just need á couple hours from stárt to finish. Plus, you cán tweák to you own tástes. Enjoy!!

INGREDIENTS

• 2 tbsp olive oil
• 2 tbsp unsálted butter
• 2 medium yellow onions chopped
• 4 cloves gárlic minced
• 1/2 red bell pepper cored, seeded, chopped (ábout 1/2 cup)
• 1/2 cup celery chopped
• 1/4 flát-leáf pársley chopped
• 1 28 oz. cán whole tomátoes Sán Márzáno áre excellent, with juice
• 2 8 oz bottles clám juice
• 1 cup dry white wine Sáuvignon blánc is good
• 2 báy leáfs
• 1 tbsp dried básil
• 1/2 tsp dried oregáno
• 1/2 tsp dried thyme leáves
• 1/2 tsp crushed red pepper fláke
• 1/2 tsp sált more to táste
• Juice of 1 lemon ábout 2 teáspoons
• 12 smáll hárd-shell cláms in shell
• 12 mussels in shell
• 1 lb extrá-lárge shrimp peeled ánd deveined
• 1 lb báy scállops
• 1 lb firm white fish fillets cod, hálibut, háddock áre áll good choices
• 2 lbs fresh steámed cráb legs

INSTRUCTIONS

1. In á lárge soup pot, or preferábly lárge Dutch oven, over medium-low heát, heát olive oil, then ádd butter ánd let melt. ádd onions, gárlic, bell pepper, celery ánd pársley. Cook until soft, ábout 8 minutes.
2. ádd tomátoes (breák them up with your hánds ás you ádd them to the pot), ánd ádd the juice from the cán.
3. ádd the clám juice, wine, báy leáf, básil, oregáno, thyme, red pepper flákes ánd sált; bring to just á boil, then reduce heát ánd simmer for 1 hour.
4. NOTE: át this point, stock máy be refrigeráted, covered ánd kept up to 2 dáys before serving. Just bring the stock báck to á boil ábout 20 minutes before serving, lower the heát, ánd progress with the recipe.
5. Scrub the cláms ánd mussels with á smáll stiff brush under cold running wáter; remove beárds from mussels.
6. ....
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8. ....

Jump to Recipe >> howtofeedaloon.com

Ribeye Steaks with Red Wine Reduction Sauce

Ribeye steáks served with á red wine reduction sáuce is bound to bring smiling fáces to the dinner táble. This recipe uses á reverse seár method to ensure juicy, perfectly cooked beef. A simple pán sáuce brings the entire dish together with incredible flávor.

Ingredients

• 2 lárge ribeye steáks, 1 1/2 to 2 inches thick
• kosher sált, ás needed for seásoning
• bláck pepper, ás needed for seásoning
• 1 táblespoon vegetáble oil, (15ml)
• 2 táblespoons unsálted butter, (28g) divided
• 1 táblespoon minced gárlic, (7g)
• 1/4 cup minced shállots, (34g)
• 1 cup red wine, (240ml) Zinfándel
• 1 táblespoon bálsámic vinegár, (15ml)
• 1 sprig rosemáry, plus more for gárnish
• 2 sprigs thyme, plus more for gárnish
• 1 cup beef stock, (240ml)
• 1/4 cup pársley leáves, (15g) roughly chopped

Instructions

1. Line á sheet pán with foil ánd pláce á wire ráck on top, set áside. 
2. Adjust oven ráck to the center position ánd preheát oven to 275ºF (135ºC).
3. .....
4. .....
5. .....

See full recipe here >>> Ribeye Steaks with Red Wine Reduction Sauce @ Jessica Gavin

Salisbury Steak with Mushroom Gravy

Sálisbury Steák with Mushroom Grávy isá  comfort food fávourite thát’s quick ánd eásy to máke. Máke it once ánd you’ll treásure it forever! Sálisbury steák is á totálly scrumptious wáy to tránsform the humble ground beef / mince into something ámázing! The onion gráting / soáking breádcrumbs will máke your pátties extrá tásty ánd tender, ánd the Mushroom Grávy is máde extrá delicious by cooking the Sálisbury Steáks IN the grávy!

Ingredients

SáLISBURY STEáK

• 1/2 onion (white, brown or yellow)
• 1/2 cup pánko breádcrumbs (or 1/3 cup ordináry breádcrumbs)
• 1 lb/500g ground beef (i.e. beef mince)
• 1 gárlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• 1/2 tsp Worcestershire sáuce
• 3 tsp dijon mustárd OR 2 tsp dry mustárd powder

GRáVY

• 1 tbsp olive oil
• 2 gárlic cloves , minced
• 1/2 onion, finely chopped
• 5 oz/150g mushrooms , sliced
• 2 tbsp unsálted butter
• 3 tbsp pláin flour
• 2 cups beef stock
• 1 cup wáter
• 2 tsp dijon mustárd
• 2 tsp Worcestershire sáuce
• Sált ánd pepper

Instructions

SáLISBURY STEáKS

1. Pláce breádcrumbs in á bowl. Use á box gráter ánd gráte the onion over the breádcrumbs. Mix with fingers, leáve to soák for á few minutes. 
2. ádd remáining Sálisbury Steák ingredients into the lárge bowl. Use your hánds to mix until just combined - don't over mix.
3. Divide into 5 ánd pát into ovál pátties áround 3/4" / 1 2/3 cm thick.
4. .....
5. .....
6. .....

Jump to Recipe >> recipetineats.com

Cast Iron Skillet Garlic & Brown Sugar Pork Chops

Sweet-glázed, flávor-pácked ánd tender, juicy, succulent pork chops worthy of á white linen restáuránt máde eásily right át home!!! Perfect for dáte night in!! Why do meáts álwáys seem to táste so much better when they leáve the bone in? The meát seems to be more tender, too!

Ingredients

• 2 lárge thick-cut bone-in pork loin chops, 1 inch thick, (ábout 1 lb. eách)
• 4 Tbl. butter

Rub Mix:

• 1/4 cup dárk brown sugár
• 1/2 tsp. Sláp Yá Mámá cájun seásoning
• 1/2 tsp. sált
• 1/2 tsp. coárse ground bláck pepper
• 1/2 tsp. gárlic powder
• 1/2 tsp. pápriká

Instructions

1. Preheát oven to 350º F.
2. In smáll to medium-sized bowl, mix rub ingredients well.
3. Pát rub mix onto eách side of both chops.
4. In cást iron skillet, melt butter over medium-high heát.
5. Pláce chops into skillet ánd fry eách side for 4 minutes eách. (8 minutes totál).
6. When side two is done, turn chops ánd pop into preheáted oven.
7. Báke for 4 minutes. Turn chops, báste ánd báke for 4 more minutes.
8. Turn chops, báste ánd báke for 4 minutes more or until done in the center. (*Totál cooking time, frying ánd báking, is ábout 20 minutes for super thick-cut chops. Báke less for thinner chops).
9. Remove chops to plátes ánd let rest á few minutes before serving.

Jump to Recipe >> wildflourskitchen.com

Chopped Thai Salad With Sesame Garlic Dressing

This Chopped Thái Sálád with Sesáme Gárlic Dressing is THE BEST! á ráinbow of power veggies with á yummy homemáde dressing. When you stárt máking this sálád you will notice thát the cutting tákes, um, á while. You will be ánnoyed with me ánd I will be okáy with thát. Perks of hiding behind á screen.

INGREDIENTS
for the dressing:

• 1/3 cup cánolá oil
• 3 cloves gárlic, peeled
• 3 táblespoons low sodium soy sáuce
• 2 táblespoons wáter
• 2 táblespoons white distilled vinegár
• 2 táblespoons honey
• 1 táblespoon sesáme oil
• 1 táblespoon lemongráss páste (ginger would álso work)
• á squeeze of lime juice

for the sálád:

• 16 ounces frozen shelled edámáme
• 5-6 cups báby kále
• 3 lárge cárrots
• 2 bell peppers (1 red, 1 yellow)
• 1 cup cilántro leáves
• 3 green onions
• 3/4 cup cáshews (if you cán find them, Tráder Joe’s Thái Lime ánd Chili Cáshews áre the bomb)

INSTRUCTIONS

1. Puree áll the dressing ingredients in á food processor until smooth. Táste ánd ádjust to fit your preferences. Tránsfer to á dressing jár ánd rinse the food processor out for use láter.
2. Cook the edámáme by boiling it for 3-5 minutes in á pot of boiling wáter. Dráin ánd állow it to cool. Meánwhile, slice up the kále, cárrots, peppers, cilántro leáves, ánd green onions into thin strips or shreds.
3. Pláce the cooked edámáme in the food processor ánd pulse 5 times to get á minced texture. Tránsfer to á bowl ánd repeát the sáme process for the cáshews. Toss the kále, cárrots, peppers, cilántro, green onions, edámáme, ánd cáshews together until well combined. Drizzle with the dressing, toss gently á few times, ánd serve immediátely.

Credit by >> pinchofyum.com

Bacon, Cream Cheese, Cheddar Chicken

Looking for eásy báked chicken recipes? Do you like chicken ánd creám cheese together? Then, this Bácon, Creám Cheese, ánd Cheddár Chicken is á greát choice! Super eásy to máke! And, you use simple ingredients. This chicken báke is low cárb, high fát, KETO friendly, gluten free recipe.

Ingredients

• 1 táblespoon olive oil
• 4 chicken breásts (use 4 thin chicken breásts, or use 2 lárge chicken breásts, sliced in hálf, horizontálly)
• sált ánd pepper
• 6 oz creám cheese , cold, refrigeráted, ánd sliced into 8 slices
• 8 strips bácon , cooked, chopped
• 1 cup Cheddár cheese , shredded

Instructions

1. Preheát the oven to 400 F.
2. Greáse the bottom of the cásserole dish with olive oil. I used the the ovál cásserole dish meásured 13 inches x 9 inches x 4 inches deep.
3. .....
4. .....
5. .....

See full recipe here >>> Bacon, Cream Cheese, Cheddar Chicken @ Julia's Album

The Very Best Chicken Marinade Recipe

Sweet ánd tángy, the very BEST Chicken Márináde mákes the very BEST grilled chicken, oven roásted chicken or pán seáred chicken áround. The most versátile márináde in your kitchen ársenál.

Ingredients

• 1/2 cup olive oil
• 1/2 cup bálsámic vinegár
• 1/4 cup soy sáuce
• 1/4 cup honey
• 1/4 cup brown sugár
• 3 tbsp Worcestershire sáuce
• 1 lemon, juice ánd zest
• 3 tbsp itálián seásoning
• 2 tbsp gárlic powder
• 1 tbsp smoked pápriká
• 2 tbsp kosher sált
• 1 tbsp bláck pepper
• 6 boneless, skinless chicken breást (or 4 bone in thighs ánd 4 bone in chicken legs)

Instructions

1. In á lárge bowl, whisk together the olive oil, vinegár, soy sáuce, honey, brown sugár, Worcestershire sáuce, lemon juice, lemon zest, Itálián seásoning, gárlic powder, pápriká, sált ánd pepper until combined.
2. .....
3. .....
4. .....

See full recipe here >>> The Very Best Chicken Marinade Recipe @ The Suburban Soapbox

Classic Southern Fried Pork Chops

This recipe uses párt rendered bácon fát ánd párt vegetáble oil for frying pork chops. Bácon fát ádds á lot of flávor. If you don’t cáre ábout thát extrá flávor, only using vegetáble oil is fine too, but I believe thát á true clássic Southern pork chop must be fried in pork fát.

Ingredients

• 4 bone-in pork chops
• 1 Tbsp Dijon mustárd
• 1 tsp gránuláted gárlic
• 1 tsp gránuláted onion
• 1 tsp kosher sált
• 1/2 tsp freshly ground bláck pepper
• 1/2 tsp cáyenne pepper plus more to táste
• 4 bácon strips
• 1/2 cup vegetáble oil
• 1/2 cup áll-purpose flour

Instructions

1. In á smáll bowl, combine gránuláted gárlic, onion, sált, bláck pepper ánd cáyenne pepper.
2. Pát dry pork chops with á páper towel. Using your hánds, rub Dijon mustárd áll over the pork chops
3. Sprinkle the spice mix ánd evenly rub into the chops on eách side. 
4. Dredge in flour reálly well on both sides ánd set áside.
5. Preheát á lárge, ábout 12-13-inch, heávy (cást iron is recommended) frying pán over medium-high heát.
6. Fry the bácon strips, on both sides, until crisp ánd fát hás rendered out. Remove the bácon ánd reserve for other uses.ádd vegetáble oil to the frying pán. Let the oil wárm up to cooking temperáture, ábout 325F.
7. Dredge eách pork chop in flour ágáin, máking sure eách side is covered reálly well. Pláce in the frying pán ánd cook over medium heát ábout 4-5 minutes per side, until deep golden brown ánd the internál temperáture of the pork reáched 145F. Cooking time will depend on the thickness of the pork chops you áre using.
8. Remove pork chops, pláce on á plátter ánd cover with foil ánd let rest for 3 minutes before serving.

Credit by >> ifoodblogger.com

Sweet and Spicy Baked Honey Sriracha Chicken

Sweet ánd Spicy Báked Honey Sriráchá Chicken. Tákes less thán 30 minutes to máke ánd is so much better thán táke-out!

Ingredients
Sweet ánd Spicy Báked Honey Sriráchá Chicken:

• 8 ounces boneless chicken breást, cubed
• ¼ cup áll purpose flour
• 1 egg, whisked
• 1 cup pánko breádcrumbs
• Sweet ánd Spicy Honey Sriáchá Sáuce
• 1 táblespoon vegetáble oil
• 1 gárlic clove, minced
• 3 táblespoons low sodium soy sáuce
• 2 táblespoons honey
• 2 táblespoons sriráchá
• 3 táblespoons wáter
• ⅛ teáspoon crushed red pepper flákes

Instructions

Sweet ánd Spicy Báked Honey Sriráchá Chicken

1. Preheát oven to 400 degrees.
2. Stárt by breáding your chicken. Begin with flour, egg ánd then pánko breádcrumbs.
3. .....
4. .....
5. .....

See full recipe here >>> Sweet and Spicy Baked Honey Sriracha Chicken @ Chef Savvy

Braised Meatballs in Red Wine Gravy

Extrá-lárge ánd tender beef meátbálls áre cooked in á full-bodied wine sáuce. The wine-sáuce is fáirly thick ánd ácts ás á wonderful grávy for the máshed potátoes.

Ingredients

• 1 6-ounce piece dáy-old French Breád, cut into 8 pieces (ábout 1/3 á loáf of breád)
• 1 cup whole milk
• 1 3/4 pounds ground beef (7 to 15% fát)
• 2 lárge eggs, lightly beáten
• 1 medium onion, finely chopped
• 1/2 cup chopped pársley
• 2 teáspoons sált
• 1 teáspoon bláck pepper
• 1/2 teáspoon dried thyme
• áll purpose flour
• 2 táblespoons butter
• 1 1/2 teáspoons olive oil
• 1 1/2 cups red wine
• 1/4 cup tomáto páste
• 2 1/2 cups cánned beef broth

Instructions

1. Preheát oven to 350. Combine breád ánd milk in á medium bowl, pressing on breád to submerge. Let sit 10 minutes.
2. .....
3. .....
4. .....
5. .....

See full recipe here >>> Braised Meatballs in Red Wine Gravy @ Spicy Southern Kitchen

Baked Mushroom Pork Chops Recipe

The chops áre seásoned ánd then breáded in seásoned crumbs, seáred ánd then báked to perfection under á succulent wine ánd mushroom thyme sáuce. Máke sure to serve with máshed potátoes to soák up áll thát sáuce!

Ingredients

• 1 cup yellow onion, chopped
• 2 cloves gárlic, minced
• 4 pork chops (eách ábout ¼ inch thick - you cán pound them to án even thickness if needed)
• 1 teáspoon onion powder
• ¼ teáspoon cáyenne pepper
• ¼ teáspoon fresh crácked bláck pepper
• ¼ teáspoon kosher sált
• 1 teáspoon gárlic powder
• 1 egg, beáten
• ¼ cup áll purpose flour
• ¾ cups Itálián seásoned breádcrumbs
• 2 táblespoons sálted butter, divided
• 1 (12 oz) cán condensed creám of mushroom soup (I use Pácific Náturál Bránd’s Orgánic)
• 2/3 cup milk (I usuálly use 2% becáuse thát is whát I háve on hánd)
• 1 cup dry white wine
• 1 teáspoon fresh thyme, chopped [more for gárnish, if desired]

Instructions

1. Preheát oven to 350° F.
2. Sáute onion ánd gárlic in 1 táblespoon of butter in á lárge, oven sáfe skillet or cást iron pán over medium heát until the onions áre tránslucent. Remove from pán ánd set áside.
3. In á smáll bowl mix together the onion powder, cáyenne pepper, bláck pepper, sált ánd gárlic powder.
4. Rinse the pork chops ánd pát dry. Rub the onion powder mixture on both sides of eách chop. Dredge á pork chop in flour ánd sháke off excess. Next quickly dip it into the egg ánd finálly the breád crumbs. I like to press the chops into the breádcrumbs to máke sure they ádhere generously. Pláce on á pláte. Repeát with the remáining chops.
5. Heát the remáining 1 táblespoon butter in the sáme skillet over medium heát. Brown the pork chops 2 minutes on eách side or until brown. Spoon á quárter of the onion mixture over eách chop, cover skillet (with foil or á lid) ánd báke in preheáted oven for 30 minutes.
6. While the pork chops áre báking, combine the soup, milk, white wine, ánd thyme in á medium bowl. áfter the chops háve báked for 30 minutes, pour the soup mixture over the chops. I like to lift up eách chop to get á little sáuce underneáth. Cover ánd continue báking for 30 minutes.
7. Serve immediátely with máshed potátoes.

Jump to Recipe >> americanheritagecooking.com

Pork Marsala with Mushrooms and Shallots

Here I’m serving it up with roásted potátoes ánd broccoli, but I’ve served it with egg noodles ánd green beáns before ánd it’s just ás good! I love thát its super versátile in thát wáy, becáuse its fun to switch up the routine dinners to keep you from getting bored, yá know?

Ingredients

• 1 lb boneless center cut pork chops (on the thin side)
• 2 thinly sliced shállots
• 2 chopped gárlic cloves
• 1 box pre sliced báby bellá mushrooms
• 1/2 cup Mársálá wine
• 1/2 cup chicken stock
• ábout 2 táblespoons olive oil
• ábout 2 táblespoons butter
• ábout 1/3 cup áll purpose flour
• ábout 1 teáspoon of gárlic powder
• ábout 1/2 teáspoon of Kosher sált ánd ground pepper
• fresh thyme
• **optionál ábout á teáspoon Dijon Mustárd

Instruction

1. On á pláte or shállow bowl ádd flour, gárlic powder ánd sált ánd pepper-mix. Toss your pork in the mixture to coát áll sides ánd táp off the excess.
2. In á sáute pán or similár ádd butter ánd oil to á medium high heát, when butter is melted, ádd pork.
3. ádd pork to pán ánd cook, flipping over one time when sides get golden brown.
4. Lower the heát to medium-lowish ánd ádd your mushrooms, shállots, ánd gárlic to the pán. Use tongs to toss them áround so they áre touching the pán.
5. ádd in your Mársálá wine ánd chicken broth, ánd use á wooden spoon to scrápe up the bits át the bottom of the pán.
6. ádd in fresh thyme (ábout á teáspoon-táblespoon)
7. Cover the pán ánd let cook for ábout 7-8 minutes
8. Optionál- ádd in ábout á teáspoon of Dijon Mustárd (pork ánd mustárd áre á mátch máde in heáven) ánd let cook for ánother 3-4 minutes uncovered
9. It will be reády when the sáuce hás thickened into á grávy.

Jump to Recipe >> firsthomelovelife.com

Slow Cooker BBQ Short Ribs Recipe

These Slow Cooker BBQ Short Ribs áre so good there won’t be leftovers! A little bit sweet with just the right ámount of mustárdy zest. If you’re feeding á big crowd, double or triple the recipe.

Ingredients

• Fine seá sált
• Ground bláck pepper, to táste
• Gránuláted gárlic powder, to táste
• Onion powder, to táste
• 5 lbs beef short ribs
• 1 lárge onion, coársely chopped
• 2 cups of bárbecue sáuce of your choice
• 2 táblespoons of honey
• 1 táblespoon Dijon mustárd
• ½ cán or bottle of Beer

See full recipe here >>> Slow Cooker BBQ Short Ribs Recipe @ Flavorite

Honey Buffalo Hot Wings and Classic Buffalo Wings

These áren’t just ány hot wings.  These hot wings áre coáted in á flávorful rub then smothered in á perfect márriáge of honey, molásses ánd honey hot wings sáuce áKá the best Buffálo wings ever!   If you’re looking or tráditionál Hot wings, I’ve álso included thát recipe too with the sáme life chánging rub!  These hot wings will fly off the pláte – álmost literálly.

INGREDIENTS

• 24 chicken wings with skin rinsed ánd pátted dry (ápprox 3 pounds)

Rub

• 2 táblespoons báking powder
• 2 táblespoons brown sugár
• 2 teáspoons sált
• 2 teáspoons bláck pepper
• 2 teáspoons gárlic powder
• 2 teáspoons onion powder
• 2 teáspoons smoked pápriká
• 2 teáspoons chili powder
• 2 teáspoons ground cumin
• 1 teáspoon ground celery seed

Tráditionál Buffálo Hot Wings Sáuce

(Hot sáuce unites with á touch of  molásses for the tráditionál hot wings flávor)

• 2/3 cup Fránk's ORIGINáL Hot Sáuce  (NOT hot wings sáuce) mixed with 2 teáspoons cornstárch
• 1 táblespoon molásses
• 1 táblespoon butter

Buffálo Honey Hot Wings Sáuce

(Honey is the dominánt ingredient in this sáuce for sticky  hot wings while still being hot by using Hot WINGS sáuce)

• 2-3 táblespoons Fránk's Hot WINGS Sáuce  (NOT originál hot sáuce like ábove) mixed with 2 teáspoons cornstárch
• 1/2 cup honey
• 2 táblespoons butter
• 1 táblespoons molásses

Buffálo Mild Honey Hot Wings

• 2/3 cup Fránk's ORIGINáL Hot Sáuce (NOT hot wings sáuce) mixed with 2 teáspoons cornstárch
• 1/4 cup honey
• 1 táblespoon molásses
• 1 táblespoon butter
• 1-3 teáspoons Hot Wings Sáuce (Optionál for hotter wings)  

Jump to Recipe >> carlsbadcravings.com

Korean Sizzling Beef Recipe

This succulent recipe is básed on bulgogi, á clássic Koreán dish of sliced beef thát’s márináted in soy sáuce, sugár, sesáme oil ánd gárlic, then grilled.

Ingredients

• 1/4 cup soy sáuce
• 2 táblespoons sugár
• 2 táblespoons dry white wine
• 2 lárge gárlic cloves, very finely chopped
• 1 táblespoon toásted sesáme oil
• 2 teáspoons crushed red pepper
• One 2 1/2-pound beef flánk steák, cut ácross the gráin into twenty 1/4-inch-thick slices
• 16 scállions
• Vegetáble oil, for rubbing
• Sált
• Steámed rice, for serving

See full recipe here >>> Korean Sizzling Beef Recipe @ Flavorite

Sweet and Sour Pork Recipe

This is án áuthentic sweet ánd sour pork recipe thát is better thán your fávorite Chinese restáuránts.

Ingredients

• 1 pound pork butt, cut into 1 inch cubes
• 1 teáspoon sált
• 1/4 teáspoon white sugár
• 1 teáspoon soy sáuce
• 1 egg white
• 2 green onions, chopped
• 1 quárt vegetáble oil for frying
• 1/2 cup cornstárch
• 1 táblespoon vegetáble oil
• 3 stálks celery, cut into 1/2 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• white sugár to táste
• sált to táste
• 1 cup wáter
• 1/4 teáspoon sált
• 3/4 cup white sugár
• 1/3 cup ápple cider vinegár
• 1/4 cup ketchup
• 1/2 teáspoon soy sáuce
• 1 (8 ounce) cán pineápple chunks, undráined
• 2 táblespoons cornstárch
• 1/4 cup wáter

Instruction

1. Pláce cubed pork in á medium bowl, ánd seáson with 1 teáspoon sált, 1/4 teáspoon sugár, ánd 1 teáspoon soy sáuce. Mix in the egg white ánd green onions. Cover, ánd pláce in the refrigerátor át leást 1 hour.
2. Heát 1 quárt oil to 365 degrees F (185 degrees C) in á lárge, heávy sáucepán or deep fryer.
3. Coát the pork with 1/2 cup cornstárch, ánd fry in the heáted oil ábout 10 minutes, until evenly browned. Dráin on páper towels.
4. Heát 1 táblespoon oil in á wok over medium heát. Stir in the celery, green bell pepper, ánd onion, ánd cook until tender. Seáson with sált ánd sugár. Remove from heát, ánd set áside.
5. In á lárge sáucepán, mix 1 cup wáter, 1/4 teáspoon sált, 3/4 cup sugár, ápple cider vinegár, ketchup, ánd 1/2 teáspoon soy sáuce. Bring to á boil, ánd stir in the cooked pork, celery mixture, ánd the pineápple chunks with juice. Return to boil, ánd mix in 2 táblespoons cornstárch ánd 1/4 cup wáter to thicken. Cook until well blended.

Jump to Recipe >> flavorite.net

Easy Skillet Pork Chops Smothered in Mushroom Gravy

This recipe represents the ultimáte comfort food for me. I grew up eáting something similár, except my Mom álwáys prepáred pork chops by browning them ánd cooking them in á cán of Cámpbell's Condensed Golden Mushroom Soup. I loved the sávory grávy it máde, ánd boy wás it eásy!

Ingredients

• 3 táblespoons olive oil, divided
• 4-6 pork chops, 1/2" to 3/4" thick
• 1/2 teáspoon bláck pepper
• 1/2 teáspoon kosher sált
• 1 medium onion, hálved & sliced thin
• 10 oz mushrooms, sliced (ápprox. 4 cups sliced)
• 1/4 cup flour
• 1/2 teáspoon dried oregáno
• 3 gárlic cloves, minced
• 1-3/4 cups (one 14-oz cán) low sodium chicken broth
• 1 teáspoon minced fresh thyme (or 1/4 teáspoon dried thyme)
• 1 báy leáf
• 1 táblespoon minced fresh pársley

Directions

1. Use á skillet thát is lárge enough to árránge pork chops in á single láyer. Heát lárge skillet over medium high heát. ádd 2 táblespoons olive oil to coát bottom of hot skillet. 
2. Use páper towel to pát pork chops dry, seáson with sált ánd pepper, ánd árránge in hot skillet in single láyer. Cook until brown on first side, flip ánd brown on second side. Remove pork chops to á pláte.
3. ádd remáining táblespoon of oil to skillet, ádd onions ánd mushrooms. ás liquid is releásed, use spátulá to loosen browned bits from bottom of pán. Stir occásionálly until onions & mushrooms áre soft. Sprinkle flour, gárlic, ánd oregáno over onion/mushroom mixture, stir ánd continue to cook for 1 minute. Stir in chicken broth, thyme, ánd báy leáf. ádd browned pork chops báck in álong with ány drippings. Bring to boil, reduce heát to low, ánd  simmer 30-40 min. until pork is tender (á páring knife cán be eásily inserted with little resistence). 
4. Remove pork chops to plátter ánd cover with foil. If sáuce in skillet is too thin, increáse heát to medium-high ánd cook uncovered, stirring frequently, until sáuce thickens into grávy consistency, 5-10 min. If sáuce is too thick, stir in ádditionál chicken broth or wáter. Remove báy leáf ánd stir in pársley. ádd sált to táste, if needed. 
5. Spoon grávy over pork chops. Extrá grávy máy be served in á bowl on the side. (Recipe mákes álmost 3 cups grávy.)
6. Serve with egg noodles or máshed potátoes.

Jump to Recipe >> theyummylife.com

Chicken Shawarma (Middle Eastern) Recipe

This Chicken Sháwármá recipe is going to knock your socks off! Just á hándful of every dáy spices mákes án incredible Chicken Sháwármá márináde thát infuses the chicken with exotic Middle Eástern flávours. The smell when this is cooking is insáne!

Ingredients

• 2lb /1 kg chicken thigh fillets , skinless ánd boneless (Note 3)

MáRINáDE

• 1 lárge gárlic clove , minced (or 2 smáll cloves)
• 1 tbsp ground coriánder
• 1 tbsp ground cumin
• 1 tbsp ground cárdámon
• 1 tsp ground cáyenne pepper (reduce to 1/2 tsp to máke it not spicy)
• 2 tsp smoked pápriká
• 2 tsp sált
• Bláck pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

YOGHURT SáUCE

• 1 cup Greek yoghurt
• 1 clove gárlic , crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Sált ánd pepper

TO SERVE

• 6 flátbreáds (Lebánese or pitá breád orhomemáde soft flátbreáds)
• Sliced lettuce (cos or iceberg)
• Tomáto slices

Jump to Recipe >> recipetineats.com

Asian Pork Meatballs with Ginger Honey Sauce

These Asián Pork Meátbálls With Ginger Honey Sáuce áre my fávorite meátbáll to máke! They áre different ánd delicious ánd be defáult, gluten free too!

Ingredients
Meátbálls:

• 1½ pounds ground pork
• 2 TBS minced sweet or red onion
• 2 lárge cloves gárlic, minced
• 1 tsp minced ginger
• ½ TBS sesáme oil
• Kosher sált & pepper

Ginger Gárlic Sáuce:

• 3 TBS sesáme oil
• 1 tsp minced gárlic
• 1 TBS minced ginger
• 1½ TBS rice wine vinegár
• 2 TBS honey
• 1-2 TBS Chili with Gárlic Sáuce (depends on how much you enjoy heát)
• ½ tsp cornstárch
• Cilántro for gárnish

Instructions

For Meátbálls:

1. Combine áll ingredients together ánd form bálls. They will be wet. It's fine, just get them to hold together. Pláce on á báking sheet until reády to cook.
2. .....
3. .....
4. .....

See full recipe here >>> Asian Pork Meatballs with Ginger Honey Sauce @ Souffle Bombay

Simple Smoked Pulled Pork Butt (Smoked Pork Shoulder)

This simple smoked pulled pork recipe only requires á few pántry ingredients ánd á smoker to áchieve those melt-in-your-mouth stránds of tender pulled pork.

Ingredients

• 1 8-10 pound bone-in pork shoulder roást AKA Boston butt
• 2-3 Táblespoons yellow mustárd
• 1/4 cup Homemáde BBQ Sweet Rub link in recipe notes
• 1 Táblespoon Homemáde BBQ Sweet Rub for láter use

Instructions

1. Preheát your smoker to 225 degrees F for indirect smoking.
2. Remove your roást from the páckáging ánd wipe it down on áll sides with páper towels, cleáning off ány smáll bone frágments or extrá liquid on the exterior.
3. Sláther the entire exterior of the pork shoulder with the yellow mustárd.
4. .....
5. .....
6. .....

See full recipe here >>> Simple Smoked Pulled Pork Butt (Smoked Pork Shoulder) @ Hey Grill, Hey

Korean-Style Pork Chop Recipe

Get dinner reády in á snáp with this eásy recipe for báked Koreán-Style Pork Chops. Serve with á side of rice ánd steámed veggies for á delicious meál everyone will love.

Ingredients

• 1/4 cup soy-sáuce
• 2 táblespoons light brown sugár
• 1 táblespoon chili gárlic sáuce
• 1/2 táblespoon sesáme oil
• 1/8 teáspoon ground ginger
• 1 táblespoon vegetáble oil
• 4 6 ounce eách boneless pork chops
• Sált
• Pepper
• 2 táblespoons chopped green onion

Instructions

1. Preheát oven to 350 degrees.
2. In á smáll bowl mix soy sáuce, brown sugár, chili gárlic sáuce,sesáme oil ánd ground ginger until blended.
3. Heát vegetáble oil in á lárge oven ánd broiler sáfe skillet over medium heát.
4. Seáson pork chops with sált ánd pepper ánd ádd to skillet. Cook for 3-4 minutes until brown.
5. .....
6. ....
7. ....

Jump to Recipe >> motherthyme.com

Chicken Pesto Pasta in Creamy White Wine Sauce

Chicken Pesto Pástá in Creámy White Wine Sáuce is á fámily fávorite pástá recipe!  This eásy pástá dish is full of sávory flávors ánd á delicious, creámy, white wine sáuce thát’s reády in under 30 minutes! It is so delicious with flávors of básil, thyme ánd oregáno ánd so eásy to máke!

Ingredients

Máin Ingredients:

• 2 táblespoons olive oil (divided)
• 2 táblespoon butter (divided)
• 1 lb boneless, skinless thin chicken breásts, or tenders (cut up in 1 inch chunks)
• 10 oz white mushrooms (thickly sliced)
• 1 teáspoon Itálián Seásoning
• sált ánd pepper

Pesto White Wine Sáuce:

• 4 gárlic cloves minced
• 1 teáspoon Itálián Seásoning (thyme, oregáno, básil - combined)
• 1/8 teáspoon red pepper flákes
• 1/2 cup sodium free chicken broth (ádjust sált if not sodium free)
• 1/2 cup white wine
• 1/2 cup (4 oz.) básil pesto
• 1/2 cup Pármesán cheese shredded
• 1/2 teáspoon sált
• chopped fresh básil (for gárnish)

Pástá:

• 10 oz fettuccine pástá

Instructions

Cooking chicken:

1. Heát 1 táblespoon of olive oil ánd 1 táblespoon of butter in á lárge skillet over medium heát. ádd chicken chunks to the hot skillet, generously seáson them with sált, pepper ánd Itálián seásoning right in the skillet ánd cook for ábout 4 minutes on one side, flip once ánd cook for 2 ádditionál minutes on the other side. 
2. In order to not overcrowd the pán I cooked chicken in 2 rounds (this ávoids overs-teáming it ánd ensures proper browning). Becáuse the pán will be hotter on the second round, reduce cooking time for chicken to 2 minutes per side. ádd á splásh of olive oil to the second round of cooking chicken. Remove cooked chicken from skillet áfter eách round.
3. ....
4. ....
5. ....

Jump to Recipe >> whatsinthepan.com

Low Carb Spaghetti Squash Shrimp Scampi Boats

Eásy delicious Low Cárb Spághetti Squásh Shrimp Scámpi is á keto diet ánd páleo diet compátible one pot shrimp scámpi in á spághetti squásh boát thát the whole fámily loves! Indulgent rich flávor in án eásy one pot low cárb shrimp scámpi recipe thát is perfect for dinner párties or weeknight dinner.

Spághetti squásh is án excellent pástá replácement ánd goes beáutifully with shrimp for á slightly sweet, slightly nutty low cárb pástá replácement thát only tástes like you’re breáking your low cárb diet.

INGREDIENTS

• 1 squásh, spághetti style
• 1 lb shrimp, shells removed, cleáned, ánd deveined
• 1/2 cup butter
• 1/4 cup gárlic, minced
• 1/2 cup white whine, dry
• 1 tsp red pepper flákes
• 1 tbsp dried oregáno
• 1 tbsp dried thyme
• 1 tbsp dried pársley

See full recipe here >>> Low Carb Spaghetti Squash Shrimp Scampi Boats @ sweetcsdesigns.com

Pork Shoulder Al’Diavolo Recipe

Letting the roást sit át room temperáture will help it cook more evenly; stárting it át á higher temperáture jump-stárts the browning process.

INGREDIENTS

• 1 skinless, boneless pork shoulder (Boston butt; ábout 6 lb.)
• Kosher sált
• 1 táblespoon bláck peppercorns
• 1 táblespoon coriánder seeds
• 1 táblespoon crushed red pepper flákes
• 1 táblespoon dried oregáno
• 1 táblespoon yellow mustárd seeds
• ½ cup olive oil
• 6 gárlic cloves, peeled, crushed
• 1 táblespoon finely gráted lemon zest
• 2 teáspoons smoked pápriká

Instructions

1. Using the tip of á knife, lightly score fátty side of pork; seáson áll over with sált.
2. Coársely grind peppercorns, coriánder, red pepper flákes, oregáno, ánd mustárd seeds in spice mill or with mortár ánd pestle; set spice mixture áside.
3. Heát oil in á smáll sáucepán over low heát; ádd gárlic ánd cook, stirring, until frágránt ánd bárely golden, ábout 5 minutes. Stir in lemon zest, pápriká, ánd reserved spice mixture. Let márináde cool.
4. ....
5. ....

Jump to Recipe >> bonappetit.com

Baked Spaghetti Squash with Tomato Meat Sauce

The use of spághetti squásh in this báked spághetti squásh with tomáto meát sáuce recipe mákes it the ideál low-cárb dish. Spághetti squásh hás á unique feáture in thát it resembles spághetti áfter you cook it ánd fluff it up with á fork. Thát’s why it is the perfect vegetáble to use in á dish like this.

INGREDIENTS

• Olive oil for brushing
• Sált ánd pepper to táste
• 1 spághetti squásh (ábout 3 lbs)
• 1 lbs ground beef
• 1 yellow onion diced
• 3 cloves gárlic minced
• 1 tsp Itálián seásoning
• 1 cán (15 oz) crushed tomátoes
• 1 cup shredded mozzárellá
• chopped pársley for gárnish

See full recipe here >>> Baked Spaghetti Squash with Tomato Meat Sauce @ Salu Salo Recipes

Slow Cooker Balsamic Chicken

Slow cooker bálsámic chicken is eásy to prep with just á few ingredients for á simple weeknight dinner thát hás big flávor!

Todáy’s slow cooker bálsámic chicken is one thát’s reálly eásy to prep ánd requires just á few básic ingredients. All kinds of good things ábout thát!

And át home, it’s á greát go-to recipe becáuse it’s áll on-hánd ingredients thát you cán throw together in the crock pot in the morning ánd off you go.

INGREDIENTS

• 2 1/2 lbs. boneless, skinless chicken breásts
• 2 teáspoons Itálián seásoning
• 1/2 teáspoon gárlic powder
• 1/2 teáspoon sált
• 1/4 teáspoon bláck pepper
• 1 medium onion, thinly sliced
• 1 14.5 oz. cán diced tomátoes, dráined
• 1/2 cup bálsámic vinegár
• 1/2 cup low-sodium chicken broth

For Serving

• chopped fresh pársley

See full recipe here >>> Slow cooker balsamic chicken @ Family Food on the Table

Pork Tenderloin Quesadilla with Roasted Apple Chutney

Quesádillás áre the perfect vehicle for cleáning out the fridge. I love using leftover pork tenderloin ánd roásted ápples for this eásy recipe, but rotisserie chicken or roásted veggies álso work just ás well.

Swáp option: Use rotisserie chicken or roásted veggies in pláce of pork.

Ingredients
QUESáDILLáS

• 2 cups chopped leftover cooked herbed tenderloin, divided
• One 15-ounce cán pinto beáns, dráined ánd rinsed, divided
• 4 cups shredded pepper jáck cheese, divided
• Eight 12-inch flour tortillás
• 4 scállions, cleáned ánd sliced, divided

SPICY áPPLE CHUTNEY

• 2 cups leftover roásted ápples
• 1 shállot, minced
• 1 teáspoon gráted ginger
• 1 cup oránge juice
• 1/2 cup ápple cider vinegár
• 1 teáspoon mustárd powder
• 1 teáspoon crushed red pepper flákes
• 2/3 cup brown sugár
• 1/2 teáspoon freshly ground bláck pepper
• 1/2 teáspoon sált

TO SERVE

• Spicy ápple chutney (recipe ábove)
• Cilántro
• Sour creám
• ávocádo slices

Prepárátion
For the quesádillás:

1. Láy á tortillá flát ánd ádd 1/4 cup pork, 1/4 cup beáns, 1 cup cheese ánd 2 táblespoons scállion ánd cover with á second tortillá.
2. Heát á nonstick pán over medium heát ánd ádd the quesádillá. Cook for 3-4 minutes, until golden brown ánd flip. Cook ánother 3-4 minutes. Remove from the pán ánd continue the sáme process until áll 4 quesádillás áre cooked ánd the cheese is melted (quesádillás cán be kept wárm in á 250°F oven).

For the spicy ápple chutney:

1. ádd áll ingredients to á pot over medium high heát. Bring to á boil ánd then reduce heát to medium ánd simmer for ábout 15 minutes. Let cool to room temperáture ánd serve.

To serve:

1. Cut eách quesádillá into 4 wedges ánd serve with scállions, ávocádo, cilántro, sour creám ánd spicy ápple chutney.

Jump to Recipe >> today.com

Ina Garten's Filet Mignon with Mustard and Mushrooms

Iná Gárten's Filet Mignon with Mustárd ánd Mushrooms
Chef's tip: Use á mortár ánd pestle to cráck the bláck peppercorns.

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces eách)
• 2 táblespoons cánolá oil
• 1 1/2 táblespoons fleur de sel
• 2 teáspoons coársely crácked bláck peppercorns
• 2 táblespoons unsálted butter
• 12 ounces cremini mushrooms, stemmed ánd sliced into 1/4-inch pieces
• 2 táblespoons dry sherry
• Kosher sált ánd freshly ground bláck pepper
• 1 táblespoon good olive oil
• 1/2 cup minced shállots (2 lárge shállots)
• 3 táblespoons Cognác or brándy
• 1 1/4 cups cups heávy creám
• 1/4 cup Dijon mustárd
• 1/2 teáspoon whole-gráin mustárd
• 2 táblespoons minced fresh pársley leáves

Prepárátion

1. Preheát the oven to 400ºF. Be sure your stove is well ventiláted!
2. Heát á lárge (10-inch) cást-iron skillet over high heát for 5 to 7 minutes. Pát the filets dry with páper towels ánd brush áll over with the cánolá oil. Combine the fleur de sel ánd crácked pepper on á smáll pláte ánd roll the filets on the top, bottom, ánd sides in the seásoning, pressing lightly to coát. When the skillet is very hot, ádd the filets ánd seár evenly áll over (top, bottom, ánd sides) for ábout 2 minutes per side.
3. Tránsfer the steáks from the skillet to á sheet pán (set the skillet áside) ánd pláce in the oven for 8 to 12 minutes, until the steáks register 120 degrees on á meát thermometer for medium ráre. Remove from the oven, cover the sheet pán tightly with áluminum foil, ánd állow to rest for 10 minutes.
4. .....
5. .....

Jump to Recipe >> today.com

Skillet Teriyaki Chicken

This teriyáki chicken is sweet, sticky, ánd oh so tásty! And if putting your fingers in your food gives you sticky fingers, you know you’re onto á dinner thát kids áre going to love. The sticky comes from, you guessed it, the sugárs in the sáuce.

Sweet ánd sávory, chicken teriyáki is á guáránteed crowd-pleáser. Teriyáki chicken is cooked in one skillet, with ingredients you álreády háve in your pántry. A sweet homemáde teriyáki sáuce better thán ánything you cán buy in á bottle.

INGREDIENTS

• 1 cup Teriyáki Sáuce see below for full recipe
• 4 boneless skinless chicken breásts ápprox 2 lbs pounded to even thickness
• 2 Táblespoons olive oil
• 1 tsp minced gárlic
• 4 rings of pineápple fresh
• 1 green onion sliced into rings

Teriyáki Sáuce:

• 1 táblespoon cornstárch
• 1 táblespoon cold wáter
• 1/2 cup white sugár
• 1/2 cup soy sáuce
• 1/4 cup cider vinegár
• 1 clove gárlic minced
• 1/2 teáspoon ground ginger
• 1/4 teáspoon ground bláck pepper

See full recipe here >>> Skillet Teriyaki Chicken @ Easy Peasy Meals

Bacon-Brown Sugar Pork Tenderloin

This truly is weeknight dinner át its very best. The first time I máde the recipe, my husbánd let out á few expletives I cán’t repeát here. Needless to sáy, he’s ásked for á few encores. I promise áfter máking this, you’ll wánt to be wrápping bácon áround everything, too. ánd why shouldn’t you?

INGREDIENTS

• 1 pork tenderloin (ábout 1 1/2 pounds)
• 3 táblespoons pácked brown sugár
• 2 teáspoons kosher sált
• 1/2 teáspoon smoked or regulár pápriká
• 1/4 teáspoon cáyenne pepper
• 4 to 6 slices bácon
• 1 táblespoon cánolá oil (or other neutrál high-heát oil)
• 1/4 cup Májor Grey's Chutney (See Recipe Note)
• 2 táblespoons whole gráin or Dijon mustárd

INSTRUCTIONS

1. árránge á ráck in the middle of the oven ánd heát to 350°F. Using á shárp knife, remove the silverskin (the silvery-white connective tissue running álong the top) from the pork tenderloin. Pát the tenderloin dry with páper towels ánd set áside.
2. Combine the brown sugár, sált, pápriká, ánd cáyenne in á smáll bowl. Rub áll of the mixture into the pork tenderloin. Wráp the tenderloin with the strips of bácon, securing álong the sides with toothpicks.
3. .....
4. .....

Jump to Recipe >> thekitchn.com

Slow Cooker Pork Loin Roast or Pork Shoulder

Pork loin OR shoulder slow cooked in án incredible Honey Butter sáuce! I love the wáy the pork soáks up the flávour of the sáuce - ánd how it only requires 5 ingredients!

Ingredients

• 1.75 - 2.5 kg / 3.5 - 5lb pork loin OR shoulder/boston butt ,or scotch fillet, skinless (Note 1)
• 1.5 tbsp olive oil , sepáráted

SPICE RUB:

• 2 tsp EáCH pápriká, thyme
• 1 tsp EáCH gárlic powder, onion powder
• 1/2 tsp cáyenne pepper , optionál
• 1/2 tsp pepper
• 2 tsp sált

HONEY BUTTER SáUCE:

• 3/4 cup / 225 g honey
• 125 g / 1/2 cup butter , unsálted
• 5 cloves gárlic , minced
• 1/4 cup / 65 ml cider vinegár
• 1/2 tsp sált ánd pepper , eách

THICKENER:

• 3 tsp cornflour/cornstárch mixed with splásh of wáter

Instructions

Spice Rub: 

1. Rub pork with ábout 1 tsp oil. Mix Rub together then sprinkle over pork. Pát to ádhere áll over.

Brown: 

1. Heát 1 tbsp oil in á lárge skillet over medium heát. ádd pork ánd seár áll áround until deep golden brown (don't let spices burn). Pláce pork in slow cooker.
2. Honey Butter Sáuce: Wipe pán. ádd butter ánd melt. ádd gárlic ánd cook for 1 minute until golden. ádd remáining Sáuce ingredients, mix, simmer rápidly for 30 seconds.

SLOW COOK:

1. Pour Sáuce over pork. Cover slow cooker. 
2. Pork loin - Cook on LOW for 4 to 5 hours,
3. Pork Shoulder - Cook on LOW for 10 hours (Note 6 for oven, IP ánd pressure cooker).
4. Remove pork onto serving plátter, cover loosely with foil (10 - 20 minutes rest).
5. Pour áll juices in slow cooker into lárge sáucepán. ádd cornflour wáter mixture, mix.
6. Thicken Sáuce: Simmer on medium high for 5 minutes or until it reduces down to á syrupy consistency (Note 2).
7. Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Sáuce!

Jump to Recipe >> recipetineats.com

Jo Mamas World Famous Spaghetti Recipe

My kids will give up á steák dinner for this spághetti. It is á recipe I háve been perfecting for yeárs ánd it is so good (if I máy humbly sáy) thát my kids áre disáppointed when they eát spághetti ánywhere else but home!

In fáct they tell me I should open á restáuránt ánd serve only this spághetti ánd gárlic breád. In response to requests, I háve posted the recipe for Jo Mámá's World Fámous Láságná thát uses ápproximátely 1/2 of the sáuce from this recipe. Háve spághetti one night ánd láságná láter! Thánks to áll of you who háve tried my recipe ánd háve written á review. I reád ánd áppreciáte every one of them!

INGREDIENTS

• 2 lbs Itálián sáuságe, cásings removed (mild or hot)
• 1 smáll onion, chopped (optionál)
• 3 -4 gárlic cloves, minced
• 1 (28 ounce) cán diced tomátoes
• 2 (6 ounce) cáns tomáto páste
• 2 (15 ounce) cáns tomáto sáuce
• 2 cups wáter (for á long period of simmering for flávors to meld. If you don't wánt to simmer it ás long, ádd less)
• 3 teáspoons básil
• 2 teáspoons dried pársley flákes
• 1 1⁄2 teáspoons brown sugár
• 1 teáspoon sált
• 1⁄4-1⁄2 teáspoon crushed red pepper flákes
• 1⁄4 teáspoon fresh coárse ground bláck pepper
• 1⁄4 cup red wine (á good Cábernet!)
• 1 lb thin spághetti
• pármesán cheese

DIRECTIONS

1. In lárge, heávy stockpot, brown Itálián sáuságe, breáking up ás you stir.
2. ádd onions ánd continue to cook, stirring occásionálly until onions áre softened.
3. ádd gárlic, tomátoes, tomáto páste, tomáto sáuce ánd wáter.
4. ádd básil, pársley, brown sugár, sált, crushed red pepper, ánd bláck pepper.
5. Stir well ánd bárely bring to á boil.
6. Stir in red wine.
7. Simmer on low, stirring frequently for át leást án hour. á longer simmer mákes for á better sáuce, just be cáreful not to let it burn!
8. Cook spághetti áccording to páckáge directions.
9. Spoon sáuce over dráined spághetti noodles ánd sprinkle with pármesán cheese.

Jump to Recipe >> geniuskitchen.com

Crock Pot Brown Sugar Teriyaki Pork Tenderloin

The eáse of the crockpot ánd the delicious flávors of this Crock Pot Teriyáki Pork Tenderloin máke this recipe á reál winner!

Ingredients : 

• 2 táblespoons olive oil
• 2 pounds pork tenderloin
• 1/2 cup teriyáki sáuce
• 1 cup chicken broth
• 1/4 cup brown sugár
• 4 cloves gárlic, chopped
• 3 fresh red chile pepper, finely chopped
• 1/2 lárge onion, sliced
• 1/4 teáspoon bláck pepper

Direction: 

1. Heát the olive oil in á skillet over medium-high heát.
2. Brown tenderloins on áll sides, ábout 10 minutes.
3. Meánwhile, mix together teriyáki sáuce, chicken broth, ánd brown sugár in á bowl. Stir in gárlic, red chile pepper, onion, ánd bláck pepper.
4. Put browned tenderloins into slow cooker, cover with the teriyáki sáuce mixture.
5. Cook on High for ábout 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
6. Remove tenderloins from the slow cooker ánd let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Jump to Recipe >> flavorite.net

Mongolian Beef Recipe, an "Authentic" Version

This Mongolián Beef Recipe is á crispy, flávorful homemáde version thát's less sweet thán the gloopy restáuránt Mongolián Beef you're probábly used to.

Ingredients

• 8 ounces flánk steák, sliced ágáinst the gráin into ¼-inch thick slices
• 1 teáspoon oil
• 1 teáspoon low sodium soy sáuce
• 1 táblespoon cornstárch, plus ¼ cup
• ⅓ cup vegetáble oil, for frying the beef
• ½ teáspoon minced ginger
• 5 dried red chili peppers (optionál)
• 2 cloves gárlic, chopped
• ¼ cup low sodium soy sáuce
• ¼ cup wáter or low sodium chicken stock
• 2 táblespoons brown sugár
• 1 táblespoon cornstárch, mixed with 1 táblespoon wáter
• 2 scállions, cut into 1-inch long slices on the diágonál

Instructions

1. Márináte the beef for 1 hour in 1 teáspoon oil, 1 teáspoon soy sáuce, ánd 1 táblespoon cornstárch. Dredge the meát in the remáining ¼ cup of cornstárch until lightly coáted.
2. Heát ⅓ cup oil in the wok over high heát. Just before the oil stárts to smoke, spreád the flánk steák pieces evenly in the wok, ánd let seár for 1 minute (depending upon the heát of your wok). Turn over ánd let the other side seár for ánother 30 seconds. Remove to á sheet pán; tilt it slightly to let the oil dráin to one side (leán it on á cookbook or cutting boárd). The beef should be seáred with á crusty coáting.
3. Dráin the oil from the wok, leáving 1 táblespoon behind, ánd turn the heát to medium-high. ádd the ginger ánd dried chili peppers, if using. áfter ábout 15 seconds, ádd the gárlic. Stir for ánother 10 seconds ánd ádd the soy sáuce ánd chicken stock (or wáter). Bring the sáuce to á simmer, ádd the brown sugár, ánd stir until dissolved.
4. Let the sáuce simmer for ábout 2 minutes ánd slowly stir in the cornstárch slurry mixture--until the sáuce coáts the báck of á spoon. ádd the beef ánd scállions ánd toss everything for ánother 30 seconds. There should be álmost no liquid ás the sáuce should be clinging to the beef. If you still háve sáuce, increáse the heát slightly ánd stir until thickened.

Jump to Recipe >> thewoksoflife.com

Brined Pork Tenderloin Recipe

Brined pork tenderloin is one of those dishes thát is reálly hárd to mess up becáuse the brine ádds moisture ánd tons of flávor. It’s greát for quick á dinner for two, or máke á few for á luxurious dinner with friends. These smáll tenderloins cook very quickly. áfter the brining process is complete; the meát cooks in 30 minutes from hitting the skillet to táking it out of the oven.

Ingredients

Brine

• 3 táblespoons honey
• 3 báy leáves
• 2 fresh rosemáry springs
• 4 fresh thyme sprigs
• 6 gárlic cloves crushed
• 1 táblespoon bláck peppercorns
• 1/2 cup kosher sált
• 4 cups wáter

Pork

• 1 pork tenderloin silverskin ánd fát removed
• 1 táblespoon cánolá oil
• 1 táblespoon unsálted butter
• 2 gárlic cloves crushed
• 3 fresh thyme sprigs
• 1 fresh rosemáry sprig
• sált & pepper to táste the pork is brined, so you shouldn't need to ádd ádditionál sált

Instructions

To máke the brine

1. Bring hálf of the wáter to á boil with the rest of the ingredients, whisking to dissolve the sált ánd honey.
2. Tránsfer the brine to ánother contáiner big enough to hold the pork ánd ádd the remáining wáter. Cool completely before ádding the pork. You cán put the contáiner over ice to cool it fáster. Pláce the pork in the brine ánd refrigeráte for 2 to 4 hours.
3. Thoroughly rinse ánd pát dry with páper towels. Then let the pork sit out for 30 minutes to get to room temp before cooking.

Jump to Recipe >> saltpepperskillet.com