1-1 1/2 lbs pork tenderloin (silver skin removed)
2 whole eggs
1 tbsp milk
3 tbsp stone ground Dijon mustard
1 cup panko bread crumbs
cooking oil to coat pan
Prepare wet ingredients (batter); blend eggs, milk and mustard
Prepare dry ingredients
Coat pork tenderloin in wet ingredients
Cover battered pork tenderloin in breading and refrigerate in plastic wrap for about 4 hours to firm up
Slice trimmed pork tenderloin on a bias at 1/2 inch thick to create medallions
Preheat pan over medium high heat with no oil
Add oil and let heat up for a few seconds
Carefully place pork medallions into the oil making sure not to splash hot oil on yourself
Turn heat to low
Fry until a golden brown crust forms on the bottom of the pork, about 90 seconds
Flip pork loin and take off heat
Allow pork to continue cooking indirectly in the hot pan away from the hot eye
until internal temperature hits 160 degrees Fahrenheit
Rest cooked tenderloin for about 2 min before serving with your favorite creamy dijon mustard sauce.
Discard the hot and dirty oil safely and properly
2 pork tenderloins
Salt and pepper to taste
Season tenderloins generously with salt and pepper. Sear meat in olive oil over medium high heat.
2 tablespoons melted butter
1 tablespoon onion powder
1/2 cup peach preserves
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes
Combine ingredients and brush over seared tenderloins.
Cover and bake at 400 degrees Fahrenheit for 20 minutes. Allow meat to rest 10 minutes before slicing. Slice into medallions and spoon pan drippings over top just before serving. Glaze is also great on baked ham.
Pimento Cheese Devil Eggs
12 boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 teaspoons hot sauce
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 (4-ounce) jar pimentos, drained and chopped
1 green onion, finely chopped
In medium bowl, mash egg yolks with mayonnaise, hot sauce and salt until smooth. Fold in cheddar, pimentos and green onion.
Spoon mixture into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish each egg with olive half or paprika if desired.
1 pound radishes, washed and trimmed
Toss radishes with olive oil and salt.
Roast at 400 degrees Fahrenheit for 25 minutes.
Should be fork tender. Serve hot.
Not Your Average Carrot Salad
1 pound shredded carrots
1/2 hot chile, seeded and minced
2 cloves garlic, minced
1 tablespoon honey
1/3 cup rice vinegar
Add shredded carrots to large bowl. In small bowl whisk together next 6 ingredients. Pour over shredded carrots and mix well. Sprinkle with sesame seeds. Chill in refrigerator 2 hours (or overnight) for best flavor.
Meringues with Jam
6 egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 cups sugar
With an electric mixer on medium speed, whisk egg whites, cream of tartar and salt for 3 minutes. With the mixer still running, add sugar, one spoonful at a time. Continue mixing on medium speed until meringue is thick and holds stiff peaks (about 6 minutes total.)
Line a baking sheet with parchment paper. Portion on large dollops of meringue and use spoon to indent center to form a bowl shape. Bake at 250 degrees Fahrenheit for 1 hour 20 minutes, turning halfway through. Fill each meringue with jam and serve.
Slice pork tenderloin into half-inch think rounds. Mix remaining ingredients thoroughly to create a marinade. Pour marinade over meat, cover and allow to stand in refrigerator 30 minutes to 1 hour. Cook tenderloin in lightly oiled skillet over medium high heat until cooked thoroughly, approximately 4 minutes per side.
Herbed Tomato slices
4 large ripe tomatoes
1/2 cup dry Italian seasoned breadcrumbs
3 tbsp grated Parmesan cheese
1/2 tsp dried basil
1 tablespoon margarine, melted
Slice tomatoes approximately half-inch think. Place slices into large baking dish coated with non-stick cooking spray. Combine breadcrumbs and remaining ingredients; mix well. Sprinkle evenly and generously over tomatoe slices. Bake at 350F for 25 minutes. Serve hot.
1-16 ounce bag dry pinto beans
8 cups water
1-16 ounce jar salsa
4 cups water
Sort dry pintos and discard any shriveled, odd beans. Soak beans overnight in 8 cups water.
Discard soaking water once the beans have rehydrated.
Cook beans with remaining ingredients on low setting for 3-4 hours in crockpot.
1 pound fresh pork, cut into cubes
1 tablespoon oil
1 tablespoon ground cumin
Salt to taste
Heat oil in skillet over medium high heat. Add pork cubes and saute quickly until browned and just crispy. Add cumin and salt and stir. Serve immediately.
Melt margarine over medium heat in a small pot. Add garlic powder and onion powder, stirring to combine. Add flour, and whisk until smooth. Cook 3-4 minutes then add skim milk, stirring continually until white sauce forms.
Pour white sauce over thawed spinach and gently stir to combine. Sprinkle with parmesan cheese and bake at 350 degrees F for 20 minutes or until bubbly. Serve immediately.
1 can (20 ounces) pineapple
1 container lemon yogurt
Juice of 1 lime
2 tablespoons sugar
1 cup ice
Add all ingredients to blender and puree until completely smooth. Serve immediately.
Combine all spices thoroughly and set to side.
Add oil to skillet over medium high heat.
Sprinkle spice mixture evenly over each side of chops. Place chops in heated pan and cook 4-5 minutes per side until golden brown.
Stir Fry Cabbage
2 cups shredded cabbage
1 cup water
1 teaspoon onion powder
Salt and pepper to taste
Add cabbage and water to skillet over medium-high heat and continuously stir until tender crisp. Season well with onion powder, salt and pepper. Serve immediately.
Even tastier when sprinkled with vinegar just before eating!
Sweet Potato Surprise
2 medium size sweet potatoes
2 slices bacon, chopped fine
Preheat oven to 350F.
Wash potatoes to remove any dirt or grit. Bake potatoes approximately 45 minutes or until fork tender.
Cut potatoes in half lengthwise and scoop out pulp, reserving potato shells.
Combine pulp, chopped bacon, honey, and margarine.
Refill potato shells and serve.
Sweet and savory! For an even easier option, omit the shells and simply serve the mashed potato mixture.
Stovetop Baked Apples
2 large apples, peeled cored and diced
2 teaspoons margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1/2 cup shredded cheddar cheese
Melt margarine in skillet over medium heat. Add apples, cinnamon and nutmeg. Stir to coat apples in spices. Add water to skillet and cook until reduced to thick syrup, approximately 5 minutes.
Add shredded cheese and stir to incorporate. Serve immediately.
All the flavor of baked apple pie with cheese on top, but none of the work or the wait!
Apples are hot, sweet, and cheesy with just a little crispness. Yummy!
Deglaze pan with juice in place of water for an even sweeter flavor!
This is a simple recipe for wonton with pork filling. Deep-fry or boil in soup as desired.
1/2 pound ground pork
1 teaspoon minced ginger
1 or 2 eggs
½ tsp sea salt
1 teaspoon canola oil or sesame oil
Pinch of Szechuan pepper powder* or black pepper powder
2 spring onion, chopped
Wonton wrappers, 1 package or as needed
Mix the ground pork with the minced ginger, eggs, salt, oil and pepper powder.
Take one wonton skin. Place the filling in the center.
Fold into a triangle. Dampen the corners. Cross one end over to the opposite side and press. Check to see that there are no places the filling can leak out. (This part is a little tricky and may take some practice before you can form a nice looking wonton.)
Pork, Peppers & Pickle Stir-Fry
This is a healthy colorful dish, popular in southwest China. You’ll feel happy after you eat it.
1/2 pound lean pork, sliced
1 green, 1 yellow and 1 red pepper, sliced
1 small package Szechuan pickled vegetable *
1 teaspoon sliced ginger
2 cloves garlic, sliced
1 teaspoon corn starch
1 tablespoon Chinese spicy bean paste*
1 pinch Szechuan pepper*
Pinch of salt
2 tablespoons canola oil
In a bowl combine the pork with ginger, garlic, corn starch, bean paste, Szechuan pepper and salt.
In a wok or pan, heat oil over medium heat. Add the mixed pork and cook 1 minute over high heat, stirring frequently until you smell garlic aroma. Add peppers and pickle. Cook 2 minutes.
Serve over rice.
Bok Choy & Mushroom Stir-Fry
This is a simple dish with high nutritional content.
2 bok choy clusters, chopped
2 large mushrooms, thickly sliced
1 tablespoon canola oil
2 cloves garlic, sliced
Pinch Szechuan pepper*
1 dry red pepper
¼ teaspoon salt
In a wok, heat oil over medium-high heat. Add garlic, Szechuan pepper, dry red pepper, until you smell garlic aroma. Stir in bok choy and mushrooms, stirring frequently. Cook 2 minutes.
Serve over rice.
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless center-cut loin pork chops
1 tsp. olive oil
1 cup onion, finely chopped
3 peaches, thinly sliced
2 T brown sugar
1 T balsamic vinegar
1. Season pork chops with chili powder, salt and pepper.
2. Heat a large nonstick skillet over medium heat.
3. Add 1 tsp. olive oil to skillet.
4. Add pork chops to pan; cook for 3 minutes on each side or until done.
5. Place pork chops on serving platter. Cover and keep warm.
6. Add onion to skillet; cook until tender.
7. Stir in peaches, brown sugar and balsamic vinegar. Cook until slightly thick, stirring constantly.
8. Serve over pork chops.
Yield: 4 servings
Summer Peach Cobbler
5 cups peaches, sliced
1/3-2/3 cup sugar
1/4 cup water
1 T cornstarch
1 cup flour
2 T sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter
1/4 cup milk
2 tsp. sugar
1 tsp. ground cinnamon
1. Forfilling, in a sauce pan combine peaches, sugar, water and cornstarch. Cook and stir until slightly thick and bubbly.
2. To make the topping, stir together the flour, 2T sugar, baking powder, salt and 1/2 tsp. cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten.
4. Pour filling into a 2-qt. baking dish. Using a spoon drop topping into mounds on top of filling.
5. Sprinkle topping with remaining sugar and cinnamon.
6. Bake at 350ºF for 20-25 minutes or until topping is golden brown.
1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
10 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping
Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.
Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.
Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.
Yield: 12 servings
Asian Pork & Noodle Skillet
2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each) (may substitute boneless chicken)
2 tbsp toasted sesame oil or Pampered Chef Garlic Infused Oil
2 tbsp Pampered Chef Asian Seasoning Mix
4 pkg (3 oz each) oriental-flavor ramen noodles
1 tbsp vegetable oil
4 cups water
Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef’s Knife. Slice green onions; set aside tops for garnish.
Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork , sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.
Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork (chicken). Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork (chicken); stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.
Cook’s Tip: If desired, 2 lb boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.
Slice pork tenderloin into about 8 medallions and pound thin. Sprinkle pounded medallions with lemon pepper. Heat oil in skillet and cook medallions 3-4 minutes per side. Remove pork to serving platter, covered to keep warm. Add lemon juice, Worcestershire sauce, and mustard. Cook, stirring with pan juices, until hot and steaming. Pour sauce over pork medallions and garnish with parsley or chives to serve.
1/3 cup biscuit mix
1/4 cup grated Parmesan cheese
1/8 tsp black pepper
2 eggs, beaten
2 cups grated unpeeled zucchini
2 tbsp margarine
Combine biscuit mix, cheese, and pepper. Stir in eggs until moistened. Fold in zucchini. Melt margarine in skillet over medium heat. Using 2 tbsp of mixture for each round, cook a few rounds at a time 2-3 minutes per side until brown.
Skinny Peanut Butter Pie
3 oz fat-free cream cheese
1/3 cup low fat peanut butter
1/2 cup confectioners sugar
1/4 cup skim milk
1 carton (8 oz. or more) frozen whipped topping
1 chocolate crumb crust
Beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk to thin to desired consistency. Gently fold in whipped topping. Spoon into crust. Refrigerate overnight.