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Easy Meatball Tortellini Soup

Slow Cooker Meatball Tortellini Soup

Ingredients:

1 19oz. bag of frozen cheese tortellini

1 14oz. bag of frozen meatballs

1 28oz. can of chopped tomatoes

1 14.5oz. can of tomato sauce

1 qt. chicken stock

2 medium carrots, peeled and sliced

3 stalks of celery, trimmed and sliced

1/2 medium onion, chopped

3 cloves garlic, peeled and minced

1 tsp dried oregano

3 bay leaves

Directions:

Add all of the ingredients to a 6 quart slow cooker. Stir, and cook on high for 4 hours or low for 8 hours.

Remove the bay leaves, and serve.

 

This easy tortellini soup recipe goes together quickly, with very little effort or preparation time. This meatball tortellini soup is as easy as dumping the ingredients into the slow cooker, and cooking them.

Pork Tenderloin Medallions With Port Wine Balsamic Reduction

tenderloinPork Tenderloin Medallions With Port Wine Balsamic Reduction

This pork tenderloin recipe is bursting with flavor, and goes together quickly, using only a few simple igredients. If you want to speed things up, you can omit the marinade, and simply season the medallions with a little bit of salt and pepper. If you have the time, though, the marinade adds a lot of flavor to the pork.

Ingredients:

1 pork tenderloin, about 12-16 oz.

1/2 cup vegetable oil

1/4 cup worcestershire sauce

2 teaspoons salt

2 cloves garlic, smashed and peeled

1 sprig fresh rosemary

1/4 cup port wine

1/4 cup balsamic vinegar

 

Slice the pork tenderloin into 1 inch thick medallions.

In a medium bowl, combine the oil, worcestershire sauce, salt, garlic cloves, and rosemary. Pour the marinade into a resealable bag, place the pork into the bag with the marinade, . Marinate for 1 hour, turning the bag over a couple of times to marinate evenly.

Heat a large skillet over medium high heat.

Remove the pork medallions from the marinade, and pat dry. Press down on the medallions with the heel of your hand, to flatten them to about 1/2 inch thick. Add the pork medallions to the hot pan, and cook for 1 1/2 to 2 minutes per side. Remove the pork from the pan, and set aside to rest.

Pour the wine and the balsamic vinegar into the pan, and reduce the heat to medium. Cook the sauce over medium heat, stirring occasionally for about 3-5 minutes, until the sauce has thickened.

Pour the sauce over the pork and serve.

Serves 2-3

Potato Soup with Steak & Jalapenos

This potato soup recipe goes together quickly. You can cook the steak and the jalapenos while the potatoes are cooking. I chose to grill the steak, but if you wish, you can fry or broil the steak instead. The jalapenos add a little bit of a kick to the potato soup, but keep in mind some jalapenos are spicier than others. You can omit the jalapenos if you want a mild potato soup.

Ingredients:

4 medium potatoes, peeled and cubed

1 quart chicken stock

2 Strip steak, about 1 pound

2 Tbsp. butter

4 jalapenos, finely chopped

2 cloves garlic, finely chopped

1 medium yellow onion, finely chopped

1 cup milk

salt and pepper to taste

Directions:

Put the potatoes and the chicken stock into a soup kettle. Bring to a boil, then turn the heat down to low. Cover, and simmer for 15 minutes, until the potatoes are tender.

Season the steak with a little bit of salt and pepper. Grill over medium high heat for 3-4 minutes per side until the steak reaches the desired doneness. Remove the steak from the grill and let rest for 5 minutes.

In a skillet, melt the 2 Tbsp. of butter. Add the jalapenos, garlic, and onion. Cook over medium high heat until tender. Remove from the heat and set aside.

When the potatoes are done, puree the potatoes in batches in a countertop blender, or use an immersion blender. Stir in the milk. Add the jalapenos, garlic, and onion. Season with salt and pepper to taste

Thinly slice the steaks. Ladle some of the soup into the serving bowls, and divide the sliced steak among the bowls. Sprinkle the potato soup with sliced green onions and/or cheese if desired and serve.

Serves 6.

Chicken Tikka Masala

Ingredients:

For the chicken

1 cup plain yogurt
2 Tbsp salt
1 Tbsp lemon juice
1 Tbsp garlic powder
2 tsp cayenne pepper
1 tsp ground coriander
2 boneless skinless chicken breast halves, cut into strips

For the sauce:

1 Tbsp butter
3 cloves garlic, minced
1 jalapeno pepper, minced
1 8oz. can of tomato sauce
1 cup heavy cream
2 tsp cayenne pepper

1 1/2 tsp ground cumin

1 tsp ground cardamom

Directions:

In a medium mixing bowl, combine the yogurt, salt, lemon juice, garlic powder, 2 tsp cayenne pepper, and coriander. Add the chicken strips, and stir to coat the chicken with the yogurt mixture. Cover and refrigerate for 1 hour.

Preheat your grill to high.

Remove the chicken from the refrigerator, remove from the marinade and grill for 5-6 minutes on each side. 10-12 minutes total. Remove from the heat, and cut into bite sized pieces.

Melt the butter over medium high heat in a large skillet. Saute the garlic and jalapeno for 1 minute. Add the tomato sauce, cream, 2 tsp cayenne pepper, cumin, and cardamom, stir to combine.

Add the chicken to the skillet, and stir to coat the chicken with the sauce. Turn the heat to medium low, and simmer for 5-8 minutes. Remove the chicken and serve with the sauce over a bed of basmati rice (white rice if you don’t have basmati).

Shredded Pork Enchiladas

enchiladasIngredients:

2 cups shredded pork

2 10oz. cans enchilada sauce

2 Tbsp. pineapple juice

4 oz. crumbled queso fresco

8 9in. flour tortillas

4 oz. shredded cheddar cheese

4 oz. shredded cotija cheese

Directions:

Preheat the oven to 350° F.

Spray a 9×13 baking dish with cooking spray.

Pour one of the cans of enchilada sauce in the bottom of the pan.

In a medium bowl, combine the shredded pork, two tablespoons of the enchilada sauce, the pineapple juice and the queso fresco.

Place 1/4 cup of the pork mixture on each tortilla. Wrap the tortilla around the filling, and place, seam side down, in the pan.

Pour the remaining enchilada sauce over the enchiladas, then top with the shredded cheddar and cotija cheeses.

Cover the pan with foil, and bake at 350° F. for 20 minutes. Remove the foil, and bake for another 10 minutes.

Serves 4.

Notes: These enchiladas will also work great with shredded beef or chicken.