Wednesday, July 27, 2011
Wednesday, July 20, 2011
Apricot Glazed Pork Loin
Pork Loin Farm Raised without hormones or antibiotics from the local farmers market. So, incredibly delicious. A kid favorite around here. We were in heaven! A simple, decicious dinner.
Such simple ingredients to create a divine dish!
2 lbs. free range pork loin roasts
fresh cracked pepper
2 Tblsp. GF Apricot Jam (I used a jam with no sugar – sweetened in fruit juice)
1 Tblsp. GF Tamari Sauce, I use San-J
1 tsp. Dijon Mustard
2 minced garlic cloves
Preheat the oven to 375 degrees. Place the loins onto a rack in a roasting pan. Season well with pepper, and place into the oven.
Meanwhile, in a bowl mix up the Apricot Dijon Glaze and set aside. Twenty minutes into the cooking time, pour the glaze over the tenderloins, spreading evenly. Continue to bake for another 20-30 minutes, until cooked through or has reached an internal temperature of 160 degrees.
Place on a platter, covered in foil to rest for 10 minutes.
Slice and serve. Delicious served with brown rice and your favorite vegetable
Such simple ingredients to create a divine dish!
2 lbs. free range pork loin roasts
fresh cracked pepper
2 Tblsp. GF Apricot Jam (I used a jam with no sugar – sweetened in fruit juice)
1 Tblsp. GF Tamari Sauce, I use San-J
1 tsp. Dijon Mustard
2 minced garlic cloves
Preheat the oven to 375 degrees. Place the loins onto a rack in a roasting pan. Season well with pepper, and place into the oven.
Meanwhile, in a bowl mix up the Apricot Dijon Glaze and set aside. Twenty minutes into the cooking time, pour the glaze over the tenderloins, spreading evenly. Continue to bake for another 20-30 minutes, until cooked through or has reached an internal temperature of 160 degrees.
Place on a platter, covered in foil to rest for 10 minutes.
Slice and serve. Delicious served with brown rice and your favorite vegetable
Monday, July 18, 2011
Chicken, Shrimp and Rice Stew
Chicken, Shrimp and Rice Stew
2T fresh oregano leaves
2T fresh thyme leaves
4 garlic cloves sliced thin
6 boneless chicken thighs, cubed in 1” pieces
2 slices fruit wood smoked thick cut bacon, cut in 1” pieces
5T olive oil
1 scotch bonnet pepper
1 large onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 cup fresh tomatoes, chopped
½ cup grated coconut, toasted….don’t use the sweetened kind
1 cup white wine
2 cups long grain white rice
4 cups GF chicken stock
Freshly ground black pepper
1 cup fresh or frozen cooked green peas
1 lb. wild ocean caught shrimp, U-15 size work best, peeled and deveined
Juice of 1 lime
Marinate the chicken with thyme, oregano and garlic.
Set aside.
In a large heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides.
Set Aside
Add the bacon and saute until browned.
Add the onions, peppers, hot pepper and stir for a few minutes to cook through.
Add the tomatoes.
Add the rice and coconut and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
Add the chicken stock and freshly ground pepper to taste. bring to a boil and cover and cook over low heat for 20 minutes
Remove the cover and stir in the shrimp, peas and lime juice.
Cover and cook for 6-8 minutes more.
Season to taste with sea salt, and serve immediately
2T fresh oregano leaves
2T fresh thyme leaves
4 garlic cloves sliced thin
6 boneless chicken thighs, cubed in 1” pieces
2 slices fruit wood smoked thick cut bacon, cut in 1” pieces
5T olive oil
1 scotch bonnet pepper
1 large onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 cup fresh tomatoes, chopped
½ cup grated coconut, toasted….don’t use the sweetened kind
1 cup white wine
2 cups long grain white rice
4 cups GF chicken stock
Freshly ground black pepper
1 cup fresh or frozen cooked green peas
1 lb. wild ocean caught shrimp, U-15 size work best, peeled and deveined
Juice of 1 lime
Marinate the chicken with thyme, oregano and garlic.
Set aside.
In a large heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides.
Set Aside
Add the bacon and saute until browned.
Add the onions, peppers, hot pepper and stir for a few minutes to cook through.
Add the tomatoes.
Add the rice and coconut and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
Add the chicken stock and freshly ground pepper to taste. bring to a boil and cover and cook over low heat for 20 minutes
Remove the cover and stir in the shrimp, peas and lime juice.
Cover and cook for 6-8 minutes more.
Season to taste with sea salt, and serve immediately
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