Pork and Tomato Skillet Saute

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• Ingredients
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• 4 teaspoons olive oil, divided 
• 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick) 
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup thinly sliced shallots
• 2 tablespoons balsamic vinegar 
• 2 teaspoons minced garlic
• 2 cups grape tomatoes 
• 3 tablespoons chopped fresh basil

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. Add tomato mixture to pan; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.

Cedar Plank-Grilled Salmon with Mango Kiwi Salsa

Ingredients

• 1 large cedar plank
• 1 cup finely diced peeled ripe mango
• 1/2 cup diced peeled kiwifruit
• 2 tablespoons chopped fresh cilantro 
• 1 teaspoon extra-virgin olive oil 
• 1 teaspoon fresh lime juice 
• 1 serrano chile, finely chopped
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

Preparation

1. 1. Soak plank in water for 25 minutes.
2. 2. Preheat grill to medium-high heat.
3. 3. Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
4. 4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place plank on grill rack; grill 3 minutes or until lightly charred. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness. Place each fillet on a plate; top each with 1/3 cup mango salsa.

You Won't Be Single for Long Vodka Cream Pasta

Ingredients

• 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken stock
• 1 can crushed tomatoes (32 ounces)
• Coarse salt and pepper
• 16 ounces pasta, such as penne rigate
• 1/2 cup heavy cream
• 20 leaves fresh basil, shredded or torn
• Crusty bread, for passing

Directions

• 1
  Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
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  While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
• 3
  Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

  
  

Corn, Avocado and Tomato Salad

Ingredients

• 2 cups cooked corn, fresh or frozen
• 1 avocado, cut into 1/2-inch cubes
• 1 pint cherry tomatoes, halved
• 1/2 cup finely diced red onion

Dressing:

• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Pico de Gallo Chicken Quesadillas

Ingredients

• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 (12 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream, for topping

Directions

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Tortilla Chicken with Salsa Verde

I am telling you, this is amazing!  I have made it twice..easy and delicious....


Ingredients:

• 2 skinless, boneless chicken breasts
• 1 egg white, beaten
• 1/2 cup tortilla chips, crushed
• 1/2 cup panko bread crumbs
• 1/2 cup salsa verde - (Frontera Grill tomatillo salsa is amazing for this!)
• 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
• 1-2 slices or 4 tbs. white cheese (ideally Mexican cheese, but pepper-jack worked fine for me!)
• cilantro sauce: cilantro, oil, avocado, salsa verde

Preparation:

1. Sprinkle the chicken with salt and pepper.  Coat the chicken with the egg white.  Combine the panko and the crushed chips.  Dip/press the chicken into the panko mixture until well coated.  Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
2. When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
3. Make cilantro sauce:  combine 1 avocado, 1/2 cup salsa verde, a bunch of cilantro and oil in a food processor to make a cilantro sauce.
4. Add the cheese; return to the oven for a few minutes until melted.
5. Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top!  ¡Que bueno!

Roast Pork Loin with Apples

My ALL TIME favorite pork recipe!!  Try it using pork chops instead of a pork roast.  You'll be amazed!!

Ingredients

• 2 tablespoons vegetable oil
• 1 (2-pound) boneless center cut pork loin, trimmed and tied
• Kosher salt and freshly ground black pepper
• 1 medium onion, thickly sliced
• 2 carrots, thickly sliced
• 2 stalks celery, thickly, sliced
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 tablespoons cold unsalted butter
• 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 2 tablespoons whole grain mustard

Directions

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.