Tag: CREAM

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE ~ BLOG 366.215

SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE

PORK

1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed

  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil.
  • Pat pork tenderloin dry.
  • Season well with FRESH ground salt and pepper.
  • Mix honey and garlic together.
  • Rub pork all over with the minced garlic and honey mixture.
  • Heat oil in a large skillet.
  • Brown tenderloin on all sides. DO NOT WASH SKILLET!
  • Dot foil with butter and add roast to the center.
  • Fold foil up and around the roast, crimping the edges.
  • Bake 25-30 minutes.
  • Remove from oven and let stand 10 minutes.
  • Transfer to platter, keeping warm and reserving drippings for the sauce.

SAUCE

1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small

  • Using the same skillet add the shallots, cooking 1-2 minutes.
  • Add wine to deglaze the pan.
  • Add BBQ sauce and cream.
  • Whisk together the WONDRA and chicken broth until smooth.
  • Add to skillet, whisking constantly.
  • Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
  • Fold in spinach leaves and sun-dried tomatoes, heating through.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

CREAMY BASIL CHICKEN

CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie

¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper

  • Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
  • Pour breadcrumbs in another shallow dish.
  • Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
  • Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
  • Cook 5 minutes or until bottom side is crispy and golden brown.
  • Add remaining butter and oil and flip the breasts over.
  • Cook another 5-7 minutes or until chicken is cooked through.
  • Transfer the chicken to a plate and set aside.
  • Add shallots to pan, cooking until soft.
  • Add mushrooms, cooking until starting to caramelize.
  • Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
  • Add the cream, pimentos or peppers and tomatoes.
  • Bring to a boil and cook 1 minute, stirring constantly.
  • Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
  • Simmer and cook until sauce reduces by half.
  • Add the chicken back into the sauce and heat through.
  • Serve over pasta with sauce.
  • Enjoy!