Cooking Method: Searing
Seared Pork Chops with Shiitake and Enoki Mushrooms
This Seared Pork Chops with Shiitake and Enoki Mushrooms was a way for me to use up extra mushrooms that were leftover from a Shabu Shabu dinner. The original recipe did not have enoki mushrooms, so you can leave those out if you like.
By - Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Steak Salad with Shallot Vinaigrette
So last night, I'm home alone eating a frozen chicken pot pie. I've been sick and have to eat soft food. I had absolutely no idea what I'm going to blog about. I then check my Instagram and see that my daughter Zoe made this for dinner! Excuse me Zoe, but that looks delicious! Both my girls are starting to cook at the advanced level. My daughter Grace made a cheese soufflé the night before. Again, I only know this by checking Instagram. I may be able to retire early!
- Prep: 20 mins
- Cook: 10 mins
- Yields: 2 - 4 Servings
Pan-Seared Chicken Breasts
It's been way too hot to turn the oven on. These Pan-Seared Chicken Breasts are very quick and easy to prepare and make a great weeknight meal. The key to making juicy, tender chicken breasts is not to overcook them. You can change the herb mixture to whatever you like.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Lemon Butter Chicken
This Lemon Butter Chicken is juicy and moist and pan-fried chicken in a creamy, lemony sauce, with spinach. It's a one pan dinner.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Pork Tenderloin with Thyme
This Pork Tenderloin with Thyme is an incredibly lean and healthy option for dinner. Searing the tenderloin forms a crust sealing in the juices. Make sure you do not overcook it so it does not dry out.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Pork Tenderloin with Roasted Grapes
Pork tenderloin lends itself so easily to so many flavors, it is all about buttery tenderness that becomes a vehicle for interesting flavors. Grainy mustard and herbs are a natural and the wonderful surprise of cooked red seedless grapes, elevated by red wine make this a winner; just the thing to enjoy with a glass of Pinot Noir.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Chicken in Milk
I know that Chicken in Milk sounds terrible, but you must suspend your disbelief and try this easy to make chicken. It’s a dish that originated in Italy, and is made by braising a whole chicken in milk, along with herbs, lemon and spices. The milk helps to tenderize the chicken and infuse it with flavor. The chicken is often served with pasta or rice.
- Prep: 15 mins
- Cook: 1 hr 40 mins
- Yields: 4 Servings
Mississippi Roast
Mississippi Roast is one of the most popular recipes on the Internet. It was created by Robin Chapman in Ripley, Mississippi. The popular recipe includes ingredients you might not think to combine but results in a silky, buttery pot roast perfect for a family meal, potluck or as next-day sandwiches.
- Prep: 15 mins
- Cook: 6 hrs
- Yields: 6 - 8 Servings
Pan-seared and Roasted Lamb Chops
If you like lamb, these Pan-seared and Roasted Lamb Chops are incredible. A meat thermometer is key to make sure you cook them to the desired doneness.
- Yields: 6 Servings
Mediterranean Brisket
This Mediterranean Brisket is so delicious and can be made with very little work. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. You cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.
- Prep: 10 mins
- Cook: 4 hrs
- Yields: 8 - 10 Servings
