Steakhouse Pork Medallions with Strawberry Bacon Sauce

August 12, 2020August 16, 2020 enbrookshireLeave a comment

This was an instant hit at our house for a delicious dinner. This is an easy 30 minute meal that is sure to please the whole family. Weeknight meals are slowly becoming a specialty of mine as we navigate school, work and after school activity schedules. Since we have a busy weekly schedule I want fast, easy and delicious meals that I know my whole family will enjoy. Plus having time in the kitchen after a stressful workday can be therapeutic for the soul. Last night I decided to make a fast sauce for our pork tenderloin. The sauce was fragrant, tasty and not to mention ridiculously easy! It also gave some depth to the whole dish by stepping up the pork. I am happy to share this quick and easy recipe and as always, I hope you enjoy it as much as we did!

STEAKHOUSE PORK MEDALLIONS WITH STRAWBERRY BACON SAUCE

Ingredients:

Steakhouse seasoned pork tenderloin (baked or grilled per packaging)
A bundle of asparagus (baked or grilled to preference)
Long grain rice (cooked to package directions)
1/2 carton Strawberries; hulled and diced
1 shallot, diced
6 strips of bacon, chopped
1/2 cup balsamic vinegar
1 Tbsp honey
Dash of white pepper

Directions:

Start by cooking the tenderloin per directions on the package or however you prefer your tenderloin.
Prep asparagus and rice according your preference as well.
When the meal is cooking prep and make sauce as follows.
Cook bacon on medium heat until just under crispy; drain off grease and return to hot pan.
Add shallot and cook for 1 minute. Add strawberries and cook for 1 minute.
Add balsamic vinegar, honey and white pepper. Allow to simmer for 5 to 6 minutes, or until strong vinegar smell is gone.
Once the tenderloin has cooked and been allowed to rest, cut into medallions and serve with sauce over the top. Rice and asparagus can be plated on the side.
Enjoy!

Balsamic Glaze

June 21, 2020August 16, 2020 enbrookshire2 Comments

I thought since today is Father’s Day and I will surely busy in the kitchen making all of my husband’s favorite foods… that I would share a super simple recipe for a delicious kitchen staple; Balsamic Glaze. Balsamic Glaze is one of my favorite staples in the kitchen partly because it’s so delicious! I use it on pizza, caprese salad, grilled peaches with chicken and lots of Italian dishes. This recipe is so simple and it only takes about 15 minutes to make!

All you need is a small sauce pan, good quality balsamic vinegar and honey. I know folks who make their balsamic glaze with brown sugar or maple syrup, but I like honey the best. This glaze is aromatic, versatile and fresh. It adds a strong and sweet flavor to draw out the most intense flavors of any dish it’s accenting.

The key to great glaze is to reduce the glaze down by half. Reducing any sauce or glaze is super easy…you just let the sauce simmer until you get the results you want. It’s important to let the sauce lead you and once you’ve made a glaze once you will see just how easy and fast it is. A test I use to make sure my sauce has reduced enough is to Take it off the heat and drag a spatula through the sauce…if the sauce doesn’t immediately run together then it’s ready (pictured above)! Another plus to this glaze is that a little goes a long way and if kept in a good container; it will keep on your countertop for up to a week. Now, I hope you enjoy this glaze as much as we do!

BALSAMIC GLAZE

Ingredients:

1/2 cup balsamic vinegar
3 Tbsp honey

Directions:

Add vinegar and honey to a small sauce pan and heat on medium heat.
Once mixture begins to simmer; reduce heat to medium/low and allow to reduce for 10 to 12 minutes, stirring occasionally.
Reduce liquid by half and do the drag through test to test for thickness.
Take off heat and allow to cool before storing in an airtight container.
Enjoy on your favorite foods!

Dinner · Recipes

Honey Chicken with Garlic Couscous

June 17, 2020August 16, 2020 enbrookshire1 Comment

I am really excited to share this Honey Chicken with Garlic Couscous with you! Chicken is one of my favorite mainstays at any dinner setting. I can’t think of a week going by without some form of a chicken dish on our table. This particular recipe is fast, easy and delicious! It’s a little on the messy side as far as cleanup goes, but you’re supposed to get a little messy in the kitchen, right?!

Ingredients for Honey Chicken with Garlic Couscous.

This meal isn’t quite a 30 minute meal, but more like a 45 minute meal which isn’t half bad considering how delicious and packed full of flavor this meal is. Part of what gives this meal so much flavor is something I love…Better Than Bullion as my stock base…I have it almost every flavor in my pantry. If you are running low on chicken stock you could substitute veggie stock in this recipe and it wouldn’t alter the taste that much. I also use a blend of thyme, salt, pepper and garlic powder as my main seasoning to accompany the honey. The key to this dish is also getting a good sear on the chicken and you can only do that with a hot pan.

Just dropped the chicken thighs in the hot pan!

Some tips I use when cooking multiple pieces of food in a pan is to place the chicken in a clockwise motion in order to know when to flip each piece. Also laying the chicken in the pan in a motion going away from your body will ensure that you will not get splashed with grease. Each piece of chicken needs to cook the same amount of time, so timing is very important…this will ensure that each piece of chicken has been properly cooked. When I say this recipe has a crazy amount of flavor, I mean it! This chicken is not only juicy, but each bite is savory and sweet. I can now vouch that this recipe holds up to the leftover challenge…it is delicious and withstands being reheated for lunch the following day with no rubbery chicken issues. Now, I hope you enjoy this recipe as much as we did!

Honey Chicken With Garlic Couscous

Ingredients:

2 lbs boneless, skinless chicken thighs
2 Tbsp olive oil
2 Tbsp honey
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 boxes Garlic Olive Oil Pearl Couscous
3 cups chicken stock
1 (5 oz) package of fresh spinach

Directions:

Preheat oven to 425 degrees F and preheat cast iron skillet on stove top to med-high heat.
Pat chicken down with paper towels then rub each piece with honey; sprinkle with thyme, salt, pepper and garlic powder.
Add couscous seasoning packet to chicken stock and set aside.
Add oil to pan; once oil is hot add chicken and let brown for 5 minutes each side. Remove chicken from pan and let rest of a plate.
Add couscous and spinach to pan; cook for 2 minutes or until couscous is browned and spinach has wilted.
Add stock mixture to pan and bring up to simmer. Once simmering add chicken back to pan and place in oven.
Cook in oven for 12 to 15 minutes, or until most of the liquid has been absorbed and the chicken is done.
Remove from oven and let rest for 5 minutes before serving.
Enjoy!

This recipe serves 4 with a small portion of leftovers.