FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

  • Preheat oven to 450°.
  • Arrange rack in lower half of the oven.
  • Cover sheet pan in foil for easy clean up.
  • Scrub potatoes, then cut into even sized wedges.
  • Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
  • Roast 12 minutes until potatoes are golden.
  • While potatoes are roasting clean wash, trim and cut green beans.
  • Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
  • Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

  • Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
  • Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
  • While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
  • Add pork to hot skillet and sear for 2 minutes on each side.
  • Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
  • Sprinkle pan with flour and whisk to blend.
  • Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
  • Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
  • Season to taste and serve immediately.

 

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

Adapted from Marley Spoon’s Eliza Winograd

FRESH ground sea salt & black pepper
1 tablespoon avocado oil
1 + 1 + 3 tablespoons butter
1/3 cup Parmesan cheese, divided
2-3 cups potato gnocchi
1 tablespoon FRESH thyme leaves
2 tablespoons FRESH sage, chopped
1/3 cup chopped pecans
1 shallot, FINELY chopped
1 sweet potato, peeled and diced

  • You have to time this just right so that the gnocchi are not done too quickly. Fill a large pot with salted water and bring to a boil.
  • Add gnocchi to boiling water and cook, stirring, until tender and most of the gnocchi float to the top, 2–3 minutes.
  • Reserve 1 cup cooking water; drain gnocchi and return to pot.
  • Heat 1 tablespoon oil in a large skillet over medium-high.
  • Add chopped pecans and sage. Cook, stirring, until nuts are golden brown and fragrant, 2–3 minutes (WATCH CLOSELY)
  • Using a slotted spoon, transfer sage and pecans to a paper towel-lined plate to drain. Season with a little salt.

  • Heat 1 tablespoon oil and 1 tablespoon butter in same skillet over medium-high.
  • Add sweet potatoes and a pinch of salt and pepper. Cook, stirring, until browned and almost soft, about 7-8 minutes.
  • Add 2 more tablespoons butter, thyme leaves and shallots. Cook, stirring, until shallots are softened and butter is browned, 2–3 minutes more.
  • Add reserved cooking water and most of the Parmesan. Cook over medium-high, gently stirring, until sauce is thickened, about 2 minutes.
  • Fold in MOST of the pecan mixture. Season to taste with salt and pepper.

  • Sprinkle with remaining crispy pecans, sage and Parmesan.
  • Serve immediately.

SCALLOPED SWEET CORN CASSEROLE

This is one of those recipes that was immediately altered (because I ended up not having the ingredients on hand that I thought I did so I substituted 😀 ) and was such a hit that we’ll never go back and make it the way the recipe directed.

SCALLOPED SWEET CORN CASSEROLE
4 teaspoons cornstarch
2/3 cup water
1/4 cup butter
1 can Green Giant white shoepeg corn
3 green onions, sliced thin
2 cups frozen corn
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme leaves
1 tablespoon sugar
3 LARGE eggs
2/3 + 3/4 cups WHOLE milk, divided
3 cups bread cubes (I used a buttermilk)
1 1/2 cups Crispix cereal (or rice Krispies), crushed
3 tablespoons butter, melted

  • Preheat oven to 350°.
  • In a small bowl whisk together the cornstarch and water until smooth.
  • In a large skillet melt butter over medium heat.
  • Add corn, green onions, 2/3 cup milk, thyme leaves, FRESH ground sea salt and black pepper, stirring to blend. Bring to a SLOW boil.
  • Stir in cornstarch mixture and reduce heat, simmering until the moisture is absorbed and the sauce thickens. Remove from heat and cool slightly.
  • While the corn portion is cooling, whisk the eggs together with the 3/4 cup milk.
  • Fold in bread cubes, stirring to absorb the egg mixture.
  • Fold in corn mixture.
  • Transfer to prepared 8×8 baking dish.
  • Bake, uncovered, 30-35 minutes.
  • In a small bowl melt butter.
  • Fold in cereal pieces to form a crumbly mixture.
  • Spread evenly over top of the casserole and return to the oven for 10 minutes until golden brown.

BRUSSELS SPROUTS CASSEROLE

Fortunately I was watching a Molly Yeh episode of Girl Meets Farm recently and it just happened to be on sides for Thanksgiving. She made the most amazing Brussels Sprouts Casserole, an absolutely wonderful alternative to the tired old Green Bean Casserole and better yet it is ALL from scratch, well except the French’s Crispy Fried Onions 😀 – no canned goods involved!

I only made a couple changes – like trading shallots for the leeks and adding in some crunchy bacon, but nothing that really affected the outcome. I altered her directions to my liking also.

BRUSSELS SPROUT CASSEROLE
2 teaspoons avocado oil
1/2 pound bacon, diced
2 shallots, sliced thin
FRESH ground sea salt and black pepper
2 pounds Brussels Sprouts, trimmed, halved or quartered as necessary
4 tablespoons butter
1 tablespoons FRESH thyme leaves, chopped
3 cloves garlic, FINELY minced
3 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup heavy cream
1/4 cup QUALITY Parmesan cheese
ZEST from 1 Meyer lemon
2 cups crispy onions

  • Preheat oven to 400°.
  • Cook bacon pieces crisp in large saute pan.
  • Remove bacon to drain on paper toweling with a slotted spoon.
  • Add avocado oil to saute pan.
  • Add shallots, sauteing 2-3 minutes until beginning to caramelize.
  • Add garlic and Brussels sprouts, sauteing 6-7 minutes until edges of Brussels sprouts are brown.
  • Season generously with FRESH ground sea salt and black pepper.
  • Add thyme, and saute a bit longer until fragrant.
  • In a separate sauce pan melt butter.
  • Whisk in flour, cooking until golden.
  • Alternately add chicken broth and cream, stirring constantly until begins to thicken.
  • Add cheese and lemon zest.
  • Adjust seasoning.
  • Fold together the sauce and Brussels sprouts.
  • Top with crispy onions.
  • Bake 20-25 minutes until bubbly.

CANDIED BUTTERNUT SQUASH

CANDIED BUTTERNUT SQUASH
2 medium acorn squash
2/3 cup packed brown sugar
1/2 cup butter, softened

  • Cut squash lengthwise into quarters.
  • Remove and discard seeds.
  • Cut each quarter into 1/2 inch slices
  • Arrange squash on shallow baking pan lined with foil.
  • Cover pan with foil and bake 35-40 minutes until tender.
  • Combine brown sugar and butter.
  • Spread over squash pieces.
  • Return pan to oven and bake another 15-20 minutes, basting occasionally.

CARAMELIZED CABBAGE

CARAMELIZED CABBAGE
1 small head green cabbage
1/4 cup butter
FRESH ground sea salt and black pepper, to taste
8 ounces plain Greek yogurt
4 + 1 tablespoons Italian tomato paste
1 teaspoon red pepper flakes
3 cloves garlic, minced

  • Preheat oven to 350°.
  • Whisk together the yogurt, 4 tablespoons tomato paste, red pepper flakes and garlic. Set aside.
  • Cut cabbage in half through the core. Cut each half into 4 quarters.
  • Melt butter in cast iron pan.
  • Place cabbage quarters in hot butter and season with FRESH ground salt and pepper.
  • Sear well on each cut side.
  • Whisk together 1 tablespoon of tomato paste and 1/2 cup water.
  • Add tomato water mixture to pan.
  • Place pan in oven and bake 30 minutes.
  • Remove pan and spread a layer of tomato mixture over cabbage pieces.
  • Return pan to oven for 10-15 minutes more until cabbage is tender.

GREEN BEANS IN BACON CHEESE SAUCE

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.

LEMON ARTICHOKE CHICKEN & RICE

LEMON ARTICHOKE CHICKEN & RICE
4 LARGE boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE lemon, sliced thin
1 Vidalia onion, chopped
3-4 cloves garlic, FINELY minced
3 cups chicken broth
Juice of 1 LARGE lemon
1 1/2 cups long grain rice
2 tablespoons FRESH chopped Oregano
FRESH ground sea salt and black pepper
14 ounces artichokes, drained and chopped

  • Preheat oven to 350°.
  • Season chicken breasts with FRESH ground salt and pepper.
  • Heat butter and oil in large cast iron skillet over medium heat.
  • Add lemon slices, cooking 2-3 minutes, turning frequently until browned.  Remove from pan.
  • Add chicken and quickly sear each side 1-2 minutes. Remove from pan.
  • Add onion to skillet and saute 2-3 minutes until soft.
  • Stir in rice, garlic and Oregano, blending well.
  • Add broth, lemon juice and generously season with FRESH ground salt and pepper, sauteing for 5 minutes over low heat.
  • Remove from heat and fold in artichokes.
  • Nestle chicken breasts in rice mixture.
  • Bake, covered, 35-40 minutes until rice is tender.
  • Remove from oven and let stand covered for 10 minutes before serving.

NOTES:  Chicken and rice can be made separately without baking time if you are in a hurry!

BACON ROASTED POTATOES ~ AIR FRIED

BACON ROASTED POTATOES
1 1/2 pounds small new potatoes, halved
1 tablespoon avocado oil
5 sprigs thyme, leaves removed from one sprig and reserved
FRESH ground sea salt and black pepper
3 slices bacon, diced and cooked crumbly
3 shallots, cut into wedges
2 tablespoons champagne vinegar

  • Preheat oven to 400°.
  • In a large bowl toss the potatoes and thyme with the oil.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add to fryer basket on top of baking sheet.
  • Bake 30 minutes until potatoes are JUST tender.
  • Add shallot wedges and crumbled bacon pieces, tossing to combine.
  • Bake another 15 minutes until golden and cooked through.
  • Whisk together the vinegar, reserved thyme leaves and any juices from the baking sheet.
  • Toss vinegar mixture with potatoes and shallots.

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.

CHEESE STEAK STUFFED PEPPERS

CHEESE STEAK STUFFED PEPPERS serves 4 PHILLY CHEESE STEAKS with a TWIST!
4 bell peppers, halved and seeded, your color of choice
1 tablespoon avocado oil
1 large onion, sliced thin
16 ounces sliced mushrooms
FRESH ground sea salt and black pepper
1 1/2 pound flank steak, grilled and thinly sliced
2 teaspoons Italian seasoning
8-16 slices provolone
FRESH chopped parsley, for garnish

  • Generously season flank steak with FRESH ground sea salt and black pepper.
  • Grill steak 2-3 minutes over a greased medium grill.
  • Remove from grill and rest on cutting board covered with foil.
  • Preheat oven to 325º.
  • Place peppers in a large baking dish and bake until tender, 30 minutes.
  • In a large skillet over medium-high heat, heat oil.
  • Add onions and mushrooms and season with salt and pepper, cooking until soft, 6 minutes.
  • Add steak, tossing to coat well and blend.
  • Cook, stirring occasionally, 3 minutes.
  • Stir in Italian seasoning.
  • Add provolone to bottom of baked peppers and top with steak mixture.
  • Top with another piece of provolone and broil until golden, 3 minutes.

SPICY GREEN BEANS

SPICY GREEN BEANS
2 tablespoons avocado oil
1 shallot, sliced
1 pound green beans, washed and trimmed
6 cloves garlic, peeled and FINELY minced
FRESH ground sea salt and black pepper
1/2 cup banana pepper rings, drained of juice
2 tablespoons chicken broth or water

  • Heat oil in skillet over medium high heat.
  • Add shallots cooking 1-2 minutes
  • Add green beans and garlic.
  • Generously sprinkle with sea salt and black pepper.
  • Cook, stirring often 6-7 minutes until green beans turn dark.
  • Add 2 tablespoons of chicken broth or water, reduce heat to medium low, cover and cook 1-2 minutes until green beans are crisp tender.
  • Turn off heat, add banana rings, stirring to combine and adjust seasoning to taste.
  • Serve immediately.