Archive for July, 2007

Cinnamon Apple Pork Tenderloin

Posted on July 30, 2007. Filed under: Pork |

INGREDIENTS:

  • 1 to 1 1/2 pounds pork tenderloin
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar, packed
  • 2 cooking apples, peeled, cored and sliced
  • 2 tablespoons dried cranberries or raisins

PREPARATION:

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.

Source, via Mom’s Musings.

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Parmesan Chicken Nuggets

Posted on July 16, 2007. Filed under: Chicken |

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Source: http://www.elise.com/recipes/archives/001998parmesan_chicken.php

Referred by: http://brewerfamily8.blogspot.com/2007/07/menu-plan-monday-11.html

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Grilled Rosemary Chicken

Posted on July 5, 2007. Filed under: Chicken |

Ingredients

  • 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 teaspoons snipped fresh rosemary
  • 1 tablespoon finely shredded lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Rosemary sprigs (optional)

Directions

1. If desired, skin chicken. Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a blender or food processor combine wine, oil, garlic, snipped rosemary, lemon peel, salt, and pepper. Cover and blend or process about 15 seconds or until well mixed. Pour over chicken; seal bag. Turn to coat chicken. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

2. Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 35 to 45 minutes or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks), turning once and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Remove the chicken from the grill to a serving platter. If desired, garnish with rosemary sprigs. Makes 6 servings.

Source: LHJ Online

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