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Coffee Rubbed Pork Tenderloin with Espresso Honey Glace

CWEB

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October 26, 2021

Coffee Rubbed Pork Tenderloin with Espresso Honey Glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination perfect for pork!

Ingredients

For the Coffee Spice Rub:

2 tablespoons instant espresso powder

2 tablespoons packed dark brown sugar

1 tablespoon kosher salt

1 teaspoon smoked paprika

1 teaspoon sweet paprika

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon chipotle chile pepper

2 teaspoons honey powder

½ teaspoon unsweetened cocoa powder

¾ teaspoon freshly ground black pepper

For the tenderloin:

1 pork tenderloin (1 ½ pounds)

2 tablespoons olive oil, divided

1 tablespoon butter

For the Espresso Honey Glace Sauce:

1 tablespoon coffee spice rub (from above)

½ cup water

1 tablespoon Dijon mustard

1 teaspoon honey powder

4 teaspoons beef demi-glace

Preparation

1. Preheat oven to 400 °F.

2. In a medium sized bowl, combine all of the coffee spice rub ingredients. Mix thoroughly and SET ASIDE 1 TABLESPOON of the mixture into a small bowl that will be used later in the sauce.

3. Place the pork tenderloin on a work surface and trim off any silver skin, and then pat dry with paper towels. Sprinkle rub all over the tenderloin, patting it onto the meat with your fingertips. Drizzle 1 tablespoon olive oil over the pork and rub it on well. Set aside at room temperature for 10 minutes.

4. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and brown on all sides, about 8 minutes total.

5. Transfer the skillet to the oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reaches 145 °F, about 15 minutes. Remove from the oven and let rest for 10 minutes. Meanwhile, make the sauce.

6. For the sauce, heat the skillet used to cook the pork over medium heat and add 1 tablespoon reserved coffee spice rub, ½ cup water, Dijon mustard, honey powder and beef demi-glace. Stir frequently for 3-4 minutes until the sauce thickens up. To serve, slice tenderloin into rounds and drizzle with the sauce.

Credit: Foodista

Cilantro Lime Chicken

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October 25, 2021

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INGREDIENTS

Pot Mixture:

3 cups fresh salsa 24 ounces
1 oz taco seasoning 1 package
Zest and juice of 1 lime
1/4 cup Water
15 oz black beans rinsed and drained 1 can
2 lbs boneless, skinless chicken breasts
1 jalapeno seeded and diced (optional)

To Finish:

1/2 cup chopped fresh cilantro
white rice quinoa, or tortillas (optional)
avocado lime wedges, sour cream, shredded cheese (optional)

INSTRUCTIONS

Add Pot Mixture ingredients to the pot and stir to combine.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a cutting board and shred.
Return the shredded meat to the pot and add cilantro. Stir to combine.
(Optional) Serve over rice, quinoa or in warmed tortillas. Garnish with lime wedges and cheese.

Source:- Cosorithis

Healthy Chicken Taco Soup

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October 25, 2021

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INGREDIENTS

Healthy Chicken Taco Soup:

1 tbsp olive oil
1 onion finely diced
1 tsp garlic minced
3 cups chicken broth warmed
1 1/2 lbs boneless, skinless chicken breasts cut into 6-8 pieces
15 oz black beans drained and rinsed 1 can
15 oz pinto beans drained and rinsed 1 can
15 oz Corn kernels drained 1 can
15 ounce tomato sauce 1 can
1 cup fresh salsa
1 oz taco seasoning 1 packet
1 teaspoon hot sauce optional

For Garnish (optional):

Diced avocado shredded cheese, tortilla chips, sour cream, chopped cilantro

INSTRUCTIONS

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining ingredients to the pot and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a cutting board and shred, then return to pot and stir to combine.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Coffee and JalapeÃ±o ~ Marinated Sliced Pork!!!

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October 25, 2021

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Coffee and JalapeÃ±o ~ Marinated Sliced Pork!!!

This is a great way to serve pork with a beautiful side salad. With Love,Catherine xo

Ingredients

1 ½ lbs. boneless pork loin — sliced thin

Marinade:

1 jalapeÃ±o — sliced with seeds

½ cup cold black coffee

2 tablespoons apricot jam

1 tablespoon brown sugar

½ tsp. salt

¾ tsp. ground cumin

Juice of 2 limes

Preparation

1. Combine all of the ingredients for the marinade and place the sliced pork in the marinade.

2. Refrigerate the marinating pork for at least one hour or longer.

3. Heat a griddle and place the marinated pork slices on the hot griddle. Turn the slices once to get a beautiful grilled color on both sides.

4. Place the pork on a platter and squeeze a little lime and a few dashes of salt over the pork.

Credit: Foodista

Better-Than-Takeout Orange Chicken

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October 23, 2021

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INGREDIENTS

Better-Than-Takeout Orange Chicken:

2 lbs boneless skinless chicken thighs
1/2 cup BBQ sauce preferably brown sugar flavored
1/3 cup orange juice
2 tbsp soy sauce
2 tsp cornstarch
2/3 cup orange marmalade

For Serving:

2 cups Cooked rice
Chopped green onions and sesame seeds for garnish

INSTRUCTIONS

Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
Remove 1/4 cup of cooking liquid and mix with cornstarch.
Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
Serve over cooked rice garnished with green onions and sesame seeds.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Creamy Tortellini and Chicken Soup with Air Fryer

CWEB

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October 23, 2021

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Creamy Tortellini and Chicken Soup with Air Fryer

INGREDIENTS

Pot Mixture:

2 tsp olive oil
1 yellow onion finely diced
2 cloves of garlic minced
4 cups chicken broth warmed
1 1/2 lbs boneless skinless chicken thighs
29 oz petite diced tomatoes undrained 2 cans 14.5 ounce
2 tbsp tomato paste
1 tbsp dried basil
1/2 tsp salt
1/2 tsp pepper

To Finish:

1 lb cheese tortellini (about 4 cups can be fresh or frozen)
3 cups fresh spinach cut into ribbons, or kale
1/2 cup grated parmesan cheese
1 cup half and half warmed

INSTRUCTIONS

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining Pot Mixture ingredients and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, quick-release the pressure.
Carefully remove the chicken from the pot to a cutting board and chop into bite-sized pieces.
Turn the pot off by selecting CANCEL, then select the SAUTE function.
Return the chicken to the pot and add remaining ingredients. Cook and stir until tortellini is heated through.
Serve warm.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Cod with tomatoes, olives and polenta

CWEB

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October 23, 2021

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A simple and satisfying meal for fish lovers.

Ingredients

500 g cod fillets, fresh or frozen

3 tbs corn flour

½ tsp salt

½ tsp white pepper

¼ cup olive oil

¼ cup dry white wine

4 medium tomatoes, deseeded, cut into strips

¾ cup pitted black olives

Fresh oregano, chopped

Fresh parsley, chopped

Polenta:

1 cup water

¼ cup white wine

A pinch of dry oregano

A pinch of salt

½ cup instant corn polenta

Preparation

1. If the fillets are frozen, thaw them.

2. Mix corn flour, salt and white pepper.

3. Dredge the fillets through the flour mixture, and sautÃ© them in the oil for 3 minutes on each side.

4. Sprinkle the fillets with white wine.

5. Add tomatoes and olives, cook for about 5 minutes.

6. Before serving, season the fillets with oregano and parsley.

7. To make polenta, bring the water to the boil, add wine, oregano and the salt. Gradually stir in the instant polenta and cook, stirring constantly, about 5 minutes or until done. Add some boiling water if needed. Cool slightly and serv with the fish.

Credit: Foodista

Melt-in-Your-Mouth Beef Gyros

CWEB

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October 22, 2021

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INGREDIENTS

Melt-in-Your-Mouth Beef Gyros:

1/3 cup beef broth
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried oregano leaves
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 1/2 lbs well-marbled beef chuck roast sliced into 1/4 inch strips strips across the grain
1 onion sliced thin
FOR SERVING

Pita bread

lettuce
Sliced tomatoes
Prepared tzatziki sauce

INSTRUCTIONS

Add all ingredients except beef to the pot. Stir to combine.
Add beef to the pot. Stir to coat, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Serve beef on pita topped with lettuce, tomato and tzatziki sauce

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

R2-D2â„¢ Rotisserie Herb Chicken

CWEB

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October 22, 2021

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INGREDIENTS

Spice Mixture:

2 tbsp olive oil
2 tsp paprika
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper

Whole Rotisserie Chicken :

3 1/2 – 4 lbs whole chicken , rinsed and patted dry
1 cup low-sodium chicken broth

INSTRUCTIONS

In a small bowl, combine the Spice Mixture ingredients.
Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
Pour broth into the pot and insert the steam rack.
Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
When the time is up, let the pressure naturally release completely (about for 15 minutes).
Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
(Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
Let the meat rest for 5 minutes before carving.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Cod with Shallot and Parsley

CWEB

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October 22, 2021

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Spring is here and we are very fortunate to have such a vast selection of fresh fruits and vegetables nicely displayed at our groceries stores that it makes it fun to cook. On my last trip to the grocery store, and that is a daily occurrence, I picked up some wonderfully fragrant tomatoes to make a fresh, and yet light tomato sauce.

While you can warm up the fresh tomatoes during the cooking process, I decided to cook mine slightly longer and add fresh cherry tomatoes at the last minute. We enjoyed the consistency and full flavor.

For the fish, we created a bed of grapefruits, small change from the usual lemons and also because I have a huge tree in the backyard.

The combination of the flavors between the pasta and the fish, married well.

Bon Appetit!!

Ingredients

1 shallot, peeled and finely chopped

¼ cup of finely chopped flat leaf parsley

1 tablespoon olive oil

1 rind of a grapefruit

Juice of 1 lemon

Juice of 1 grapefruit

Salt and pepper

1 grapefruit cut in very thin slices

1 cup cherry tomatoes halved

4 cod fillets

Preparation

1. Preheat the oven at 375 °. Cover the bottom of a cookie sheet with aluminum foil. Place the sliced grapefruits slices over it and sprinkle with salt and pepper. Place the cod fillets over it.

2. Over medium heat place a small skillet with olive oil. Once warm add the shallots and sautÃ© until translucent. Add the parsley, grapefruit rind and juices from lemon and grapefruits. Sautee for 5 minutes and remove from the heat. Spread mixture over fish and place the cherry tomatoes over the whole dish.

3. Place in the oven for 15 to 20 minutes or until done.

4. Serve hot.

Credit: Foodista

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