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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: 
Total time: 

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

Fresh Salmon

My husband, Paul, and I have just returned from a trip where we joined old college friends to visit Seattle, Mt. Rainier and Victoria, B.C.  Some members of the group took three days to journey deeper into Vancouver where they fished for salmon and halibut while other friends enjoyed Victoria.  While the fishing was not as good as expected,  Victoria was delightful.  The salmon used in Cedar Planked Salmon was fresh and delicious!

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

spice rubbed pork tenderloi Spice Rubbed Pork Tenderloin with Roasted Baby Carrots

Spice Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • CARROTS:
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • PORK;
  • 2 1-1¼ pound pork tenderloin
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Instructions
  1. CARROTS:
  2. Whisk 2 tablespoons water and remaining ingredients in small bowl; pour over carrots and toss to coat. Arrange carrots on large rimmed baking sheet. Cover tightly with heavy-duty foil.
  3. FOR PORK:
  4. Preheat oven to 400°. Roast carrot mixture covered until just tender, about 30 minutes.
  5. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon kosher salt in small bowl; rub mixture all over tenderloins. Heat oil in large nonstick skillet over medium high heat. Add pork to skillet and cook until browned on all sides.
  6. Remove foil from carrots. Nestle pork among carrots on baking sheet. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°, about 20 minutes. Let rest 5 to 10 minutes and slice into ¼ inch slices. Arrange carrots on plate with pork and drizzle with pan juices.

Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sa Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sausage
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage, casings removed
  • 2 cloves garlic, minced
  • Crushed red pepper to taste
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 3 cups spinach
  • ½ pound penne pasta
  • 10 plum tomatoes, chopped
  • 2 tablespoons fresh basil, chopped
  • 1½ cups freshly grated Parmesan

Instructions
  1. Heat olive oil in a large skillet over medium high heat. Saute the sausage until lightly browned, breaking it up as it cooks.
  2. Add garlic and red pepper and cook until fragrant, about 30 seconds.
  3. Add the flour and cook, stirring constantly until the flour is absorbed.
  4. Add the chicken stock and bring the mixture to a boil.
  5. Reduce the heat to low and simmer until the sauce has been reduced to ¾ cup.
  6. Meanwhile, bring 3 quarts of water to a boil and cook penne until al dente.
  7. Drain the pasta, reserving 1 cup of cooking liquid.
  8. Add tomatoes, spinach, and basil to the sausage mixture. Cook for 3 minutes.
  9. Add drained pasta to sauce and toss with tongs, adding some of the reserved cooking liquid if needed.
  10. Add one cup of parmesan and toss to distribute the sauce.
  11. Serve immediately with additional parmesan.

imggrocerylist Pasta with Spicy Italian Sausage

Chicken Carpinteria

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

Serves: 4
 

Ingredients
  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 garlic cloves
  • ½ cup white wine
  • ¾ cup heavy cream or crème fraîche
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 plum tomatoes, roughly chopped
  • 1 cup pitted black olives, halved
  • Lemon wedges

Instructions
  1. Pound the chicken breasts between sheets of waxed paper to ¼ inch thickness. Cut each breast into three pieces. Season with salt and pepper. Coat lightly with flour, shaking off excess.
  2. Heat the butter in a large skillet over medium high heat. Saute´ chicken, turning once, until golden brown.
  3. Remove to a heated platter and keep warm.
  4. Add garlic to pan and saute´ until fragrant, about 30 seconds.
  5. Pour in wine and bring to a boil. Cook for a few minutes and add cream.
  6. Simmer over moderate heat until the sauce thickens.
  7. Stir in artichokes and olives.
  8. Serve chicken slices with sauce. Garnish with lemon wedges.

imggrocerylist Chicken Carpinteria

Grilled Shrimp with Pasta

shrimp with pasta 2 Grilled Shrimp with Pasta

Shrimp with Pasta

Grilled Shrimp with Pasta
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ¼ cup olive oil
  • ½ teaspoon dried tarragon
  • 2 cloves garlic, minced
  • 2 pounds large shrimp, shelled
  • Red pepper flakes, optional
  • ¾ pound spaghetti
  • 4 scallions, white and green tops, sliced
  • 2 tablespoons lemon juice
  • ½ pound tomatoes, diced
  • Salt and freshly ground pepper to taste
  • Lemon zest
  • 2 tablespoons fresh basil, chopped

Instructions
  1. Heat oil in small saucepan over low heat. Add tarragon and cook for 2 minutes. Add garlic and cook until fragrant, about 1 additional minute.
  2. Remove oil from heat and allow to cool.
  3. Blot shrimp with paper towels to remove excess moisture and thread onto metal or wooden skewers. Brush shrimp with 1½ tablespoons of the oil and season with salt, pepper and red pepper, if desired.
  4. Cook spaghetti in pot of boiling, salted water until al dente. About 10 minutes.
  5. Drain pasta and return to pot. Add remaining garlic/tarragon oil, tomatoes, scallions, lemon juice, lemon zest, salt and pepper and toss to combine. Top with chopped basil.
  6. Meanwhile, heat grill pan over high heat. Cook the shrimp, turning once, until shrimp turns pink and is just done, about 5 minutes.
  7. Serve the shrimp skewers on top of the pasta with lemon wedges on the side.

imggrocerylist Grilled Shrimp with Pasta

Pork Tenderloin with Mango Salsa

Tenderloin wsalsa rice Pork Tenderloin with Mango Salsa

Pork Tenderloin with Mango Salsa and Green Chile Rice

Pork Tenderloin with Mango Salsa
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Adapte from Weight Watchers Take Out Tonight
Ingredients
  • SALSA:
  • 1 can black beans, rinsed and drained
  • 1 mango, peeled, pitted and diced
  • 1 red bell pepper, finely diced
  • ½ red onion chopped
  • 3 tablespoons chopped cilantro
  • 1 jalapeno pepper, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ⅛ teaspoon salt
  • PORK TENDERLOIN:
  • ¾ pound pork tenderloin
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon olive oil

Instructions
  1. SALSA:
  2. Combine the beans, mango, bell pepper, onion, cilantro, and jalapeno in a medium bowl.
  3. Whisk together the lime juice, honey, mustard, and salt in a small bowl.
  4. Pour the dressing over the bean mixture and toss to coat.
  5. Cover and refrigerate until ready to serve.
  6. May be made ahead.
  7. TENDERLOIN:
  8. Place pork in quart plastic bag and add vinegar, oregano, chili powder, cumin, and oil.
  9. Turn pork in bag to coat well with seasoning mixture.
  10. Marinate for 1 hour or overnight.
  11. Heat grill pan over moderately high heat. Brush with olive oil.
  12. Brown tenderloin on all sides.
  13. Place in 375° oven for approximately 25 minutes or until the tenderloin reaches an internal temperature of 145°.

Notes
WW Points = 5

imggrocerylist Pork Tenderloin with Mango Salsa

Broiled Scallops

Broiled scallops Broiled Scallops

Broiled Scallops
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1½ pounds scallops
  • 1 clove garlic, minced
  • 2 tablespoons butter melted
  • 2 tablespoons lemon juice (approximately ½ lemon)
  • Kosher salt
  • Pepper, freshly ground

Instructions
  1. Preheat broiler.
  2. Rinse scallops and pat dry with paper towel.
  3. Coat shallow baking dish with cooking spray.
  4. Place scallops in even layer in baking pan. They are best if not touching.
  5. Sprinkle scallops with minced garlic, melted butter, and lemon juice.
  6. Season with salt and pepper.
  7. Broil 8 to 10 minutes until golden.
  8. Remove from oven and serve with extra butter for dipping, if desired.

Notes
WW Points = 5 without the extra butter for dipping

imggrocerylist Broiled Scallops

Purchased Rotisserie Chicken

Rottiserie chicken 1024x528 Purchased Rotisserie Chicken

Rotisserie Chicken

A rotisserie chicken from your local supermarket or big box retailer is a fast and easy method to a good dinner when you’re too busy to cook.  The chicken can be purchased ahead of time and reheated in the microwave.  While I don’t really like the microwave for reheating meats because they can become dry during the reheating process, that isn’t so with the chicken.  It comes out moist and delicious.  Just be sure to heat it to an internal temperature of 165°.  If the entire chicken is not eaten at one meal, the leftovers can be used in many ways.

Rotisserie chicken plated Purchased Rotisserie Chicken

The first night the chicken was served with a baked sweet potato and sauteed spinach.  The sweet potato can be scrubbed, pricked with a knife, and simply baked for 1 hour at 400° or cooked in the microwave for faster preparation.

Tonight I will try spicy Chicken Tacos.

I still had chicken left after making tacos, so I’ll make Chicken Chile from the remaining meat and then use the carcass to make chicken broth.  Imagine– four meals out of one $4.99 chicken. There were just two of us eating but it’s still amazing!!