At this time of year the zucchini plants have grown enough and have produced so much fruit that I cut the new growth so that the
Archive for the ‘meat’ Category
spaghetti, meatballs and zucchini tips
Posted in meat, pasta, zucchini on September 8, 2015| Leave a Comment »
chicken, sausage and vegetable casserole
Posted in meat, vegetables on March 30, 2014| Leave a Comment »
spaghetti & meatballs with fresh garden tomato sauce
Posted in meat, pasta on October 8, 2013| Leave a Comment »
polpettone (meatloaf)
Posted in meat, vegetables, tagged meatloaf, vegetables on March 20, 2013| Leave a Comment »
stuffed pork tenderloin
Posted in meat on March 11, 2012| Leave a Comment »
Whenever I have a little more time to prepare meats, stuffing always comes to mind. Especially when you have a nice piece of pork tenderloin and fresh arugula that begs to be stir fried into something more than just a plain salad. The trickiest part is to slowly cut the tenderloin lengthwise to aquire a nice flat piece so that you can stuff and roll again. If you go to YouTube and search for stuffed pork tenderloin you will find step by step instructions on how to cut it.
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Cut the tenderloin to achieve a flat piece
Prepare stuffing mixture. This is a quick stirfry of onions, peppers and arugula seasoned with salt, pepper, garlic, parsley and basil.
Sear on both sides for a minute or so.
Place stuffing on top.
Roll the tenderloin and secure with string.
I cut up an onion, a few mini potatoes cut in four, a few mini peppers stuffed with leftover stuffing and added them to the pan with the tenderloin. If you don’t have any peppers, you can stuff a few mushrooms, or cherry tomatoes.
Cook in a hot 400* oven covered for 30 minutes and until done, uncovered.
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roasted and breaded chicken and romaine lettuce
Posted in meat on March 9, 2012| Leave a Comment »
Adapted from “Bon Appetit” Recipe by Razanne Gold
ingredients
4 to 7 pieces of chicken
salt, freshly ground pepper, pepper flakes, garlic
1/2Â cup breadcrumbs
3 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2Â garlic cloves, chopped,
2Â large hearts of romaine, halved lengthwise
1 orange cut in chunks
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Preheat oven to 450°
Line a large rimmed baking sheet with foil sprinkled with olive oil, breadcrumbs and pepper flakes
season chicken with salt, pepper and pepper flakes
Heat pan with olive oil, add onions & garlic and cook until wilted
Add chicken pieces and cook for a few minutes until golden brown
Add orange slices on top and continue cooking turning over a few times until almost done
Remove chicken pieces and place on baking sheet to one side
Drizzle romaine with a little oil and season with salt, pepper and pepper flakes
Place romaine lettuce on other side of chicken
Sprinkle breadcrumbs, and more herbs on both chicken and lettuce
Drizzle a little olive oil on both
Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.
Meanwhile continue stirfrying the orange with the onion for a few minutes until well blended and serve with chicken and romaine as a side dish
Serve with arugula salad with ground cherries
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orange-glazed chicken wings
Posted in meat on February 25, 2012| Leave a Comment »