Pork

Pork Marsala

Posted on Sep 12, 2018 in Lunch/Dinner, Pork

“Pork Marsala”

A great dish for a nice family gathering or for entertaining special guests. The sauce is truly amazing, and you will want to thoroughly clean your plate. Serve with some cauliflower to help soak up your sauce so every drop of this precious meal hits your taste buds!

Ingredients: (serves 3-4)

1 bag of organic, dried, wild mushrooms (approx. 1 oz.)
3-4 small, organic pork medallions
2 tsp. organic, olive oil
1/2 cup Native Forest brand, non-GMO, organic, unsweetened coconut milk
2 Tbsp. Marsala wine
1 Tbsp. organic, spicy mustard
1 cup organic, sliced cremini mushrooms
Salt & pepper to taste

Preheat oven to 400 degrees

In food processor, chop the mushrooms until they are a powder

Season mushroom powder with salt & pepper

Roll the medallions in the mushroom powder to coat evenly

Heat ceramic skillet to medium and brown medallions on all sides; remove to casserole dish

Combine cream, Marsala, mustard & cremini mushrooms and pour over medallions

Place in oven & roast until cooked through, about 20 minutes; let medallions rest for 5 minutes before serving…be sure to pour sauce over each medallion when plated

Garnish with fresh rosemary

Meat Kebabs with Cucumber-Mint

Posted on Jul 25, 2018 in Beef, Chicken, Fowl, Lunch/Dinner, Pork

“Meat Kebabs with Cucumber-Mint”

Yep, yep, yep back on the patio standing by the grill preparing some delicious “Meat Kebabs with Cucumber-Mint”. It’s truly a perfect summer delight. The combination of flavors speak summer perfect, and it’s a great meal for family and guests alike.

Ingredients: (serves 4-6)
1 lb. lean, organic ground meat
2 tsp. organic paprika
1/4 tsp. organic cayenne pepper
2 tsp. organic ground cumin
2 Tbsp. + 2 tsp. organic, extra-virgin olive oil
1 English, organic cucumber, thinly sliced (approx. 2 ½ cups)
1 cup thinly sliced red onion
1/2 cup organic, chopped fresh mint, divided
2 Tbsp. plus 1 tsp. organic red wine vinegar
1/3 cup organic, plain, whole-milk Greek yogurt

Preheat grill to medium-high (approx. 450 degrees)

Combine ground meat, paprika, cayenne & cumin in a large bowl; roll into medium-sized balls; skewer meat balls and onion chunks like picture; sprinkle skewers with salt & pepper to taste and brush with 2 tsp. oil

Place skewers on grill, uncovered, for approx. 5 minutes then turn to second side for 5 minutes

Combine cucumber, remaining onion now thinly sliced, 1/3 cup chopped mint, 2 Tbsp. vinegar, 2 Tbsp. oil & 1/4 tsp. organic, ground black pepper in a bowl then stir to combine

Mix together yogurt, remaining mint, 1 tsp. vinegar, dash Himalayan salt in small bowl

Divide cucumber mixture among plates, top each with a skewer & serve with yogurt sauce for dipping

Tuscan Pork Tenderloin

Posted on May 16, 2018 in Lunch/Dinner, Pork

Gathering together around food is good times for all involved, especially when the main course is simple for the host or hostess to prepare in advance. Then all can enjoy family & friends while the house is filling with delectable aromas and creating smiles of anticipation during the cooking process. That’s why this week we are preparing a pork tenderloin which serve 6-8 guests…it’s our “Tuscan Pork Tenderloin”.

Ingredients: (serves 6-8)

4 lbs. organic pork tenderloin roast(s)
1/4 cup organic brown mustard
8 cloves organic garlic, minced
2 Tbsp. organic chopped rosemary
2 Tbsp. organic chopped sage
2 Tbsp. organic chopped marjoram
1 tsp. coarsely ground organic black pepper

In bowl, combine mustard, garlic, rosemary, sage, marjoram and pepper.

Rub mixture all over roast(s); cover and refrigerate several hours or overnight.

Bring to room temperature before roasting.

Heat oven to 400 degrees.

Place roast(s) in shallow baking dish and cook, uncovered, for about 1 hour, until the meat is nicely browned. Remove from oven and let stand for 10 minutes before slicing.

Serve meat with a couple of your favorite side veggies for your guests to thoroughly enjoy!

Bravo Breakfast Wraps

Posted on Jan 24, 2018 in Breakfast, Eggs, Pork

This year of 2018 is truly moving fast whether we’re ready or not. Over three weeks into the New Year and our goal is to continue working toward a healthier body by monitoring the door of passage…our lips. What kind of nutrition is passing your lips and fueling every organ, tissue, and cell in your body? Our body sheds millions of cells a day which are replaced with healthy, sick or diseased cells depending on our nutritional habits to feed them. That’s why we are choosing quality over quantity and thoughtful preparation over fast foods. So BRAVO to each one of us for making the healthy commitment in 2018!

Ingredients: (single serving)

4 eggs whites, separate two and two, whipped by hand
4 low-fat seasoned chicken sausages
Garnish: sliced tomatoes & chopped green onions

Line baking dish with parchment paper and bake sausages at 375 degrees until nicely browned – 20 to 30 minutes.

Spay small ceramic non-stick skillet with olive oil; heat to low-medium.

Pour two egg whites into skillet & cook until eggs nearly solidified—but not until brown on the bottom; slide out of pan onto plate…repeat for second two egg whites.

Remove cooked sausages and drain, if necessary, on paper towel; place 2 sausages onto each cooked egg white and wrap or fold egg white around or over sausages—see picture (may place in oven for couple minutes if egg whites need some re-warming).

Garnish plate with tomatoes, sprinkle with green onions and BRAVO!