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Pork Tenderloin with Smoky Paprika Rub

Pork Tenderloin with Smoky Paprika Rub
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
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Serves: 4
 

This is an easy one skillet dinner with a perfectly seasoned pork tenderloin.
Ingredients
  • 1 (1-pound) pork tenderloin
  • 1-2 tablespoons smoky paprika rub
  • 2 large or 4 small red potatoes, peeled and diced to ¾ inch
  • 1 onion, rough chopped
  • 1 tablespoon olive oil

Instructions
  1. Pat tenderloin dry with paper towels.
  2. Rub both sides of tenderloin with generous amount of smoky paprika rub.
  3. Heat 1 tablespoon olive oil in non-stick skillet over medium high heat.
  4. Quickly brown tenderloin on both sides (3-4 minutes per side).
  5. Turn heat down to lowest setting and add onion and diced potatoes.
  6. Cook for 30-40minutes until potatoes are cooked through and crusty and pork tenderloin is cooked to 145° internal temperature.

imggrocerylist Pork Tenderloin with Smoky Paprika Rub

Penne with Ragu

Spaghetti penne Penne with Ragu

Penne with Marinara Sauce and Meatballs
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
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Serves: 4
 

This is a fast and easy dish that begins with prepared meatballs and spaghetti sauce.
Ingredients
  • 12 ounces italian style meatballs (beef or turkey)
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1½ cups marinara sauce
  • 8 ounces penne

Instructions
  1. Heat oil in a large skillet over medium heat.
  2. Add onion and saute until translucent.
  3. Add garlic and saute until fragrant (a few seconds).
  4. Stir in marinara and meatballs and simmer until meatballs are warmed through.
  5. Bring 4-6 quarts of water to a boil.
  6. Add salt to water.
  7. Add penne, return to a boil.
  8. Boil, uncovered, for 9 minutes for al dente.

 

New Potatoes with Shallots and Herb Butter

Filet mignon with gorgonzol 224x300 New Potatoes with Shallots and Herb ButterNew Potatoes with Shallots and Herb Butter
Author: 
Recipe type: Vegetable
Prep time: 
Cook time: 
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Serves: 6 generously
 

Ingredients
  • 18 new potatoes, all red, all gold, or a mixture.
  • 2 tablespoons butter
  • ½ cup finely chopped shallots
  • 2 cloves garlic, minced
  • 2 teaspoons fresh parsley, chopped
  • Optional: Could add fresh dill, chives, or rosemary. Be creative. Use what’s on hand.

Instructions
  1. Scrub potatoes but do not peel.
  2. Cook potatoes in boiling water until tender, 15-20 minutes.
  3. Drain potatoes.
  4. Reduce heat to low and add remaining ingredients.
  5. Cook, stirring occasionally, until shallots are translucent.
  6. Potatoes can be made ahead and reheated or kept warm over very low heat.

 

Greek Chicken

Greek Chicken cropped sml Greek Chicken

Greek Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 small Chicken breasts, skinless & boneless
  • ½ teaspoon Kosher salt
  • 1 tablespoon Olive oil
  • 3 tablespoons Fresh oregano
  • ¼ teaspoon Crushed red pepper
  • 6 Garlic cloves
  • ½ cup Chicken Broth
  • 2 tablespoons Lemon juice

Instructions
  1. Combine garlic cloves, red pepper, fresh oregano, and ¼ teaspoon salt in a food processor.
  2. Process until ground. Set aside while browning chicken breasts.
  3. Heat oil in a large skillet over medium high heat. Add chicken breasts to pan and brown about 4 minutes on each side. Remove chicken breasts from pan and keep warm.
  4. Add garlic oregano mixture to pan and cook until fragrant, about 1 minute. Add lemon juice and chicken broth, scraping up browned bits in bottom of pan. Reduce heat to low and return chicken breasts to pan. Cook until chicken juices run clear and liquid is reduced to glaze (about 2 tablespoons).

Serve with tzatziki sauce.