Category Archives: Meat Entrees

Date Night, Meat Entrees

Chicken Cordon Bleu served with Roasted Golden Potatoes

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It’s that time of the week again, the time that I get to cook, spend time with the one I love, and enjoy some fantastic wine while shutting out the rest of the world…It’s date night!!!  This week has been pretty stressful for both me and Chris, so that means, my mood is craving something easy and not low in fat.  On the menu for tonight, my version of Chicken Cordon Bleu served with roasted golden potatoes with mushrooms and onions.

2 chicken breasts 2 slices Colby jack cheese 2 slices provolone cheese Havarti cheese 2 slices Prosciutto 2 slices ham Breading: 1/2 c bread crumbs 1/3 c parmesan 1/4 c flour 1 tsp parsley 1 tsp rosemary salt and pepper 1 egg 1 c milk Vegetable oil Preheat oven to 350. Layering the chicken: Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string. Batter Mix: Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl. Battering the Chicken: Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix. Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown. Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes.
2 chicken breasts
2 slices Colby jack cheese
2 slices provolone cheese
Havarti cheese
2 slices Prosciutto
2 slices ham
Breading:
1/2 c bread crumbs
1/3 c parmesan
1/4 c flour
1 tsp parsley
1 tsp rosemary
salt and pepper
1 egg
1 c milk
Vegetable oil
Preheat oven to 350.
Layering the chicken:
Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string.
Batter Mix:
Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl.
Battering the Chicken:
Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix.
Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown.
Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes.
4 medium size white potatoes 1/2 small sweet onion, finely minced 1/3 c mushrooms, finely minced 2 tbsp butter 1 1/2 tsp olive oil 1 fresh sprig of rosemary broken into 4 one inch pieces salt and pepper 1 tsp garlic Preheat oven to 400 degrees. Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste. Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares.
4 medium size white potatoes
1/2 small sweet onion, finely minced
1/3 c mushrooms, finely minced
2 tbsp butter
1 1/2 tsp olive oil
1 fresh sprig of rosemary broken into 4 one inch pieces
salt and pepper
1 tsp garlic
Preheat oven to 400 degrees.
Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste.
Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares.
Meat Entrees

Roasted Pork Tenderloin and Vegetables

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This is a one dish recipe that is easy and delicious.

1.5 lb pork tenderloin 1 qt red potatoes 1 lb baby carrots 8 oz mushrooms 1 small, sweet onion (quartered) 1 tsp minced garlic 3.5 c beef broth 1.5 c red wine (I used Cabernet Sauvignon) .25 oz fresh, rosemary .25 oz fresh, thyme *I normally sear the tenderloin before I roast it. To do this, coat the tenderloin with olive oil, salt and pepper. Heat a small amount of olive oil in a large frying pan and brown the outside of the tenderloin.* Preheat oven to 400 degrees. In a large baking dish, add the pork tenderloin and all vegetables. Once all vegetables are added, pour beef broth and wine into dish. Add minced garlic throughout mix. Leave rosemary leaves and thyme leaves whole and separate and add equally to four corners of dish. Bake at 400 degrees for 80 minutes or until pork equals 165 degrees. **The tenderloin I used is actually 1.7lbs. It normally takes 35-40 minutes per pound when baking a pork tenderloin at 400 degrees.**
1.5 lb pork tenderloin
1 qt red potatoes
1 lb baby carrots
8 oz mushrooms
1 small, sweet onion (quartered)
1 tsp minced garlic
3.5 c beef broth
1.5 c red wine (I used Cabernet Sauvignon)
.25 oz fresh, rosemary
.25 oz fresh, thyme
*I normally sear the tenderloin before I roast it. To do this, coat the tenderloin with olive oil, salt and pepper. Heat a small amount of olive oil in a large frying pan and brown the outside of the tenderloin.*
Preheat oven to 400 degrees.
In a large baking dish, add the pork tenderloin and all vegetables. Once all vegetables are added, pour beef broth and wine into dish. Add minced garlic throughout mix. Leave rosemary leaves and thyme leaves whole and separate and add equally to four corners of dish.
Bake at 400 degrees for 80 minutes or until pork equals 165 degrees.
**The tenderloin I used is actually 1.7lbs. It normally takes 35-40 minutes per pound when baking a pork tenderloin at 400 degrees.**

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Meat Entrees

Pork Chops with Red Wine, Mushroom and Onion Sauce

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Pork Chops: 4 boneless pork chops (1 1/2lb) 2 tbsp olive oil 2 garlic cloves, minced Sauce 1 small, sweet onion, finely chopped 4.5 oz mushrooms, finely chopped olive oil 1 c beef stock 3/4 c red wine bread crumbs 1-2tbsp of butter 2 garlic cloves minced salt and pepper First, we are going to cook the onions and mushrooms, remove them from the pan, brown the pork chops, remove them, make a rue and then the red wine and mushroom sauce. The pork chops will be added to the final mix to finish cooking. Marinate Pork Chops: The pork chops need to marinate and rest before we cook them, so in a small pan, place the four pork chops. Coat the top side with 1tbsp of olive oil (dispersing evenly), one garlic clove, minced, and a pinch of salt and pepper. Flip pork chops and repeat on the other side. Set aside until read to cook. In a large pan, warm about a tbsp (to 2) in order to cook the mushrooms and onions on medium to medium high heat. Once the oil is warm, add the mushrooms and onions. Allow mushrooms and onions to cook, covered, for about 10 minutes, stirring frequently. Remove mushrooms and onions and cover. In the same pan, add the pork chops and brown on each side. Approximately 3 minutes per side. Remove the pork chops from the pan and sit to the side. In the same pan, add a tbsp of butter. Sprinkle in bread crumbs until a rue is formed (you may need more butter). Add the red wine and bring to a simmer. Let simmer for about 3 minutes and then add beef stock, remaining garlic, cooked mushrooms, onions, and pork chops to the sauce. Let everything simmer for about 5 to 8 minutes, depending on how thick you would like your sauce.
Pork Chops:
4 boneless pork chops (1 1/2lb)
2 tbsp olive oil
2 garlic cloves, minced
Sauce
1 small, sweet onion, finely chopped
4.5 oz mushrooms, finely chopped
olive oil
1 c beef stock
3/4 c red wine
bread crumbs
1-2tbsp of butter
2 garlic cloves minced
salt and pepper
First, we are going to cook the onions and mushrooms, remove them from the pan, brown the pork chops, remove them, make a rue and then the red wine and mushroom sauce. The pork chops will be added to the final mix to finish cooking.
Marinate Pork Chops: The pork chops need to marinate and rest before we cook them, so in a small pan, place the four pork chops. Coat the top side with 1tbsp of olive oil (dispersing evenly), one garlic clove, minced, and a pinch of salt and pepper. Flip pork chops and repeat on the other side. Set aside until read to cook.
In a large pan, warm about a tbsp (to 2) in order to cook the mushrooms and onions on medium to medium high heat. Once the oil is warm, add the mushrooms and onions. Allow mushrooms and onions to cook, covered, for about 10 minutes, stirring frequently. Remove mushrooms and onions and cover.
In the same pan, add the pork chops and brown on each side. Approximately 3 minutes per side. Remove the pork chops from the pan and sit to the side.
In the same pan, add a tbsp of butter. Sprinkle in bread crumbs until a rue is formed (you may need more butter). Add the red wine and bring to a simmer. Let simmer for about 3 minutes and then add beef stock, remaining garlic, cooked mushrooms, onions, and pork chops to the sauce. Let everything simmer for about 5 to 8 minutes, depending on how thick you would like your sauce.