Prosciutto-Wrapped Grilled Pork Medallions

Ready for grilling season? Give this recipe a try, it's awesome! Super easy, too. And foil-packet potatoes and onions makes a great accompaniment. 

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/prosciutto-wrapped-pork-medallions-with-fiorentina-sauce/

Recipe below contains my modifications.

Ingredients:

2 pork tenderloins (ours were around 2.2 lbs total), trimmed, sliced in 2 1/2" segments

olive oil, for brushing

salt, to taste

peppercorn medley, to grind/to taste

5-10 slices of prosciutto (depends on how many segments you end up with; you will need one for each)

for the sauce--

1/3 c. olive oil

2 tsp. lemon zest

1 T. fresh lemon juice

1 T. fresh, chopped sage

2 tsp. fresh, chopped rosemary

2 tsp. fresh, minced garlic

Directions:

1. Prepare/light your grill.

2. Meanwhile, brush the pork medallions all over with olive oil. Season with salt and freshly ground pepper medley. Wrap each with a slice of prosciutto and tie with kitchen string.

3. For the sauce: Combine all sauce ingredients in a bowl.

4. Grill the medallions for 5 min. per side, or until internal temperature is 145°F.

5. Transfer the medallions to a plate, cover, and let rest for 5 min. Serve topped with the sauce (or on the side, as we did) and enjoy!

Cajun Spice Mixture

Very happy to have found this and wanted to add it here so to save it. So many times, I have saved recipes online, only to try the link later and find it is broken/doesn't work.

Original recipe credit: https://www.gimmesomeoven.com/cajun-seasoning/

Recipe below contains some slight modifications.

Ingredients:

3 T. smoked paprika

2 T. Kosher salt

2 T. garlic powder

1 T. ground black pepper

1 T. ground white pepper

1 T. onion powder

1 T. dried oregano

1/2 T. cayenne pepper

1/2 T. dried thyme

Directions:

Combine all ingredients in a bowl. Store in an airtight container.

Cajun Shrimp Farfalle

Another outstanding recipe from Cuisine at Home! It's just a delicious as it sounds, and fairly easy. For the Cajun seasoning, I made this blend instead of buying pre-made.

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/cajun-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) farfalle pasta

1 lb. large shrimp, peeled, deveined, tails removed (used wild caught Argentine shrimp)

1 T. + 1/2 tsp. Cajun seasoning, divided

salt and pepper, to taste

2 T. olive oil

1 T. minced garlic

1/4 c. dry vermouth

1 3/4 c. heavy cream

3/4 c. finely shredded/freshly grated Parmesan

1/4 c. finely shredded/fresh grated Asiago

1 c. crushed tomatoes with basil

1/4 c. chopped curly parsley

1 T. fresh lemon juice

Directions:

1. Cook farfalle according to package directions. Reserve 1/2 c. pasta cooking water when draining.

2. Toss the shrimp with 1 T. of the Cajun seasoning, plus salt and pepper (to taste).

3. Heat the olive oil in a sauté pan over medium-high. Add the shrimp and cook for 2-3 minutes per side. Transfer to a plate.

4. Add the garlic to the pan and cook for 30 seconds. Deglaze pan with the dry vermouth, scraping up the browned bits as it evaporates. Reduce heat to medium.

5. Stir in the heavy cream and remaining 1/2 tsp. Cajun seasoning. Bring to a simmer, then reduce heat to low.

6. Stir in the Parmesan and Asiago. Cook, stirring occasionally, for 3-5 minutes, until sauce has thickened a bit.

7. Stir in the cooked farfalle, shrimp, crushed tomatoes, parsley, lemon juice, and salt & pepper (to taste). Let cook for 1-2 minutes, stirring occasionally. If desired/needed, add small amount(s) of pasta water to achieved desired consistency. Serve and enjoy!

Honey Garlic Pork Chops

Mmm these are very tasty...will make again for sure. 9/10. What made these really great was serving them with Soy Glazed Mushrooms.

Original recipe credit: https://cafedelites.com/easy-honey-garlic-pork-chops/

Recipe below contains my modifications.

Ingredients:

4 boneless pork chops

salt and pepper, to taste

1 tsp. garlic powder

2 T. olive oil

1 T. unsalted butter

6 cloves garlic, minced

1/4 c. honey

1/4 c. water or chicken broth

2 T. rice wine vinegar

chopped parsley, for garnish

Directions:

1. Heat oven broiler on "high". Season the pork chops with salt, pepper, and garlic powder.

2. In a skillet over medium-high, heat the olive oil. Sear the pork chops until golden and cooked through on both sides (~4-5 min. per side). Transfer to a plate.

3. Reduce heat to medium. Add butter to the pan and scrape the browned bits from bottom of pan as it melts.

4. Add garlic to pan and sauté for 30 seconds. Add the honey, water, and vinegar. Increase the heat back to medium-high and continue cooking until sauce reduces and thickens slightly (~3-4 min).

5. Return the pork to the pan and turn to coat in the sauce. Transfer to oven/broiler and broil for 2-3 minutes, until edges are slightly browned.

6. Garnish with parsley (if desired). Serve with pan sauce drizzled over and enjoy!

Soy Glazed Mushrooms

Excellent side dish, went great with the Honey Pork Chops. I sliced the mushrooms this time, but plan to quarter them next time.

Original recipe credit: https://www.allrecipes.com/recipe/58112/mushrooms-with-a-soy-sauce-glaze/

Recipe below contains my modifications.

Ingredients:

2 T. butter

8 oz. white/button mushrooms, quartered

2 cloves garlic, minced

4 tsp. soy sauce

coarse ground pepper, to taste

Directions:

1. In a skillet over medium heat, melt the butter, then add the mushrooms. Cook, stirring occasionally, until mushrooms have softened and released their liquid (~5 min.)

2. Stir in the garlic and cook for 1 minute. Deglaze the pan with the soy sauce, cooking until liquid has nearly evaporated.

3. Season with pepper, serve, and enjoy!

Baked Chicken Gnocchi Asiago

Another super yummy recipe for chicken! And pretty easy, too, as you will see in the video :)

Link to my YouTube "making of the recipe" video: https://youtu.be/b8BRQ1MNQrQ

Original recipe credit: https://www.eatwell101.com/chicken-gnocchi-garlic-asiago-sauce-recipe

Recipe below contains my modifications.

Note: I have modified the directions from what I did in the video, as it took a very long time to bake the chicken as it was in the video. When I make this again with these new directions, I will update if needed.

Ingredients:

5 bone-in, skin-on chicken thighs

2 T. Italian seasoning, divided

kosher salt and coarse ground pepper, to taste

4 T. unsalted butter, divided

2 c. spinach (or baby spinach)

500g (17.6oz) gnocchi

4 cloves garlic, minced

3/4 c. chicken broth

1/4 c. Chardonnay

1/2 c. half and half

1/2 c. freshly grated Asiago, plus a bit extra

chopped fresh parsley, to taste/garnish

Directions:

1. Heat oven to 400°F. Oil a baking dish large enough to hold the chicken thighs in a single layer.

2. Season the chicken thighs all over with 1 T. of the Italian seasoning, kosher salt, and pepper.

3. Cook gnocchi according to package directions, drain, and set aside.

4. Meanwhile, in a large skillet over medium heat, melt 1 T. of the butter. Add chicken thighs to pan and sear on both sides, starting skin side down (~5-6 min. per side). 

5. Arrange chicken thighs in the prepared baking dish. Transfer to oven and bake while preparing the sauce.

5. For the sauce--melt 1 T. butter in the skillet. Add the spinach to skillet and cook, stirring occasionally, until it begins to wilt (~2 min.). Transfer to plate and set aside.

6. Melt remaining 1 T. butter in the skillet. Add the minced garlic and cook until fragrant (~1-2 min.) Gradually whisk in the chicken broth and remaining 1 T. Italian seasoning. Cook, whisking constantly, for 1-2 min.

7. Stir in the half and half, and the Asiago. Cook and stir until slightly thickened. Season with salt and pepper.

8. Remove chicken thighs from oven. Top with the cooked gnocchi, spinach, and cream sauce.

9. Return to oven and bake for additional 20 min, or until chicken is completed cooked. If desired, top with a bit more Asiago when there is around 10 min. of cook time remaining. Garnish with parsley, serve, and enjoy!

Pressure Cooker Boeuf Bourguignon

Oh. my. goodness. I am so happy about this recipe! I used two recipes and my own intuition to come up with this version and it's perfection (if I do say so myself :D ) I absolutely plan to make a video of the preparation for this at some point soon-ish. We ate this without any side, just some crusty French bread--excellent! 

Ingredients:

~5 slices (125g) thick bacon, cut crosswise into 1/2" pieces

1 small/medium yellow onion, finely chopped

2 cloves garlic, minced

1 1/2 lb. beef stew meat (around 1" cubes)

salt and pepper, to taste

2 T. all-purpose flour

1 c. (plus an extra splash) Shiraz wine (I used 19 Crimes Shiraz, will use again)

1 c. beef broth (plus an extra splash)

1/2 c. tomato sauce

16 baby carrots

8 oz. button mushrooms, thickly sliced

bouquet garni (parsley, thyme, and a bay leaf)

chopped parsley, for garnish

Directions:

1. In a cast iron skillet over medium heat, cook the bacon pieces until they just start to crisp. Transfer to a paper towel lined plate.

2. Add the onion to the skillet and cook until starts to turn translucent (around 2-3 min). Add the garlic and cook for around 30 more sec. Transfer to plate with bacon.

3. Increase heat slightly. Add beef to skillet--do NOT crowd! (I did mine in 2 batches). Brown well on all sides. Transfer to the pressure cooker pot.

4. Deglaze the pan with the Shiraz, stirring and scraping up the browned bits. Reduce heat slightly and cook for 2-3 minutes.

5. While the Shiraz is cooking/reducing, add the bacon and onion to the pressure cooker pot. Sprinkle the flour over everything in the pot and stir to combine/coat.

6. Pour in the Shiraz, followed by the beef broth and tomato sauce. Add the carrots and mushrooms, then stir to combine/coat. If needed, add a splash more of beef broth and/or tomato sauce so that most of the veggies and meat are mostly (but not entirely) covered.

7. Submerge the bouquet garni in the mixture, then cover the pot and make sure it is locked, with valve in "sealing" position.

8. Press the meat/stew button and set for 40 min of pressure cooking. When the time is up, unplug and leave for 10 minutes of natural release time, then open valve to release remaining pressure.

9. Dish up, garnish with chopped parsley, and enjoy!