1 teaspoon chili powder 1/2 teaspoon salt 1/8 teaspoon ground chipotle pepper (or just black pepper. No one knows wtf chipotle pepper is) 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions 2 teaspoons canola oil 1/4 cup apple cider 1 tablespoon maple syrup 1 teaspoon cider vinegar
Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.
NOTE: I always make double the spice mixture for extra flavor, and I double the maple syrup. (It's what Leslie Knope would do)
Grilled Chicken Pasta in Tomato Cream Sauce
1 lb boneless, skinless chicken breasts Montreal Steak seasoning 1/2 pound penne pasta 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, minced ½ cup chicken broth 1 (8-ounce) can tomato sauce 1 cup heavy cream 1/2 to 1 tsp salt & pepper (to taste) 1 tablespoon fresh parsley, chopped 6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.
NOTE: Or just stir the chicken into the pasta instead of plating it; I don't know your life.
Pasta with Pesto Cream Sauce
3/4 cup fresh basil leaves, packed 3/4 cup grated Parmesan cheese, divided 3 tablespoons pine nuts 2 cloves garlic, peeled 1/2 tsp kosher salt and coarsely ground pepper, each 1/3 cup extra-virgin olive oil 1/2 cup heavy cream 2 tablespoons butter 12 oz fettuccine pasta
Bring 4 quarts of water to boil, then add 1 tablespoon kosher salt and 12 ounces pasta, and cook until al dente. Drain the pasta and set aside. Meanwhile, make the pesto.
To the workbowl of a food processor, add basil, 1/2 cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Next add the cream and butter to a heavy-bottomed saucepan set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 2-3 minutes. Turn off the heat, add the the remaining 1/4 cup Parmesan cheese, and stir until melted and combined.
Add the drained pasta to the sauce and gently stir together. At this point you can either plate and top with hot rotisserie chicken, or if your chicken is already chopped and is cold from the fridge, go ahead and add it to the pasta and stir together for 2 minutes to heat up the chicken.
Oooh, excellent. I like Montreal Steak on chicken (better than their chicken mix, for some reason?). that's my lazy dinner: just slap some of that stuff on chicken breasts and bake. Maybe add a baked potato. Leftovers can be sliced and eaten cold on a salad. It's perfect.
Here are some favorites:
Maple-Chili Glazed Pork Medallions
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper (or just black pepper. No one knows wtf chipotle pepper is)
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.
NOTE: I always make double the spice mixture for extra flavor, and I double the maple syrup. (It's what Leslie Knope would do)
Grilled Chicken Pasta in Tomato Cream Sauce
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.
NOTE: Or just stir the chicken into the pasta instead of plating it; I don't know your life.
Pasta with Pesto Cream Sauce
3/4 cup fresh basil leaves, packed
3/4 cup grated Parmesan cheese, divided
3 tablespoons pine nuts
2 cloves garlic, peeled
1/2 tsp kosher salt and coarsely ground pepper, each
1/3 cup extra-virgin olive oil
1/2 cup heavy cream
2 tablespoons butter
12 oz fettuccine pasta
Bring 4 quarts of water to boil, then add 1 tablespoon kosher salt and 12 ounces pasta, and cook until al dente. Drain the pasta and set aside. Meanwhile, make the pesto.
To the workbowl of a food processor, add basil, 1/2 cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Next add the cream and butter to a heavy-bottomed saucepan set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 2-3 minutes. Turn off the heat, add the the remaining 1/4 cup Parmesan cheese, and stir until melted and combined.
Add the drained pasta to the sauce and gently stir together. At this point you can either plate and top with hot rotisserie chicken, or if your chicken is already chopped and is cold from the fridge, go ahead and add it to the pasta and stir together for 2 minutes to heat up the chicken.
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