Tag: chicken broth

Pork Tenderloin Diane

by Pam on November 5, 2013

I picked up a pork tenderloin from the store and went in search of a quick and simple recipe online. I found this one at Allrecipes^[1] that looked perfect. I couldn’t believe how fast this was to prepare and how delicious it was. This is a dish worthy of company and so easy too! We all thought the pork was very tender and the sauce made it extra delicious. I served it with rice and a tossed salad for a healthy and delicious meal.

Remove the silverskin from the pork tenderloin (click this link for instructions^[2]). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.

Print^[3]

Save^[4]

Pork Tenderloin Diane

Yield: 4

Prep Time: 5 min.

Total Time: 10 min.

Ingredients:

1 pork tenderloin, silverskin removed and cut into 8 pieces
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 tbsp butter
1/2 tbsp olive oil
3 tbsp chicken broth
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp Dijon-style mustard
1 tbsp fresh parsley, minced

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the butter and olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the chicken broth, lemon juice, worcestershire sauce, and mustard to the pan along with half of the parsley. Cook, stirring with pan juices, for 1-2 minutes or until heated through. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with the remaining parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes

References

^{^} Allrecipes (allrecipes.com)
^{^} (click this link for instructions (www.learninghowtocook.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it’s been a huge hit with everyone, including both of my kids – they just loved it! I decided to make a pot this weekend and gave this a photo makeover.

This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it’s a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!
Stuffed Pepper Soup
gordon-ramsay-recipe.com
Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g (without salt)

Ingredients:

3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.

Incoming search terms:

Brown Butter and Pecan Basmati Rice

by Pam on October 17, 2013

I was inspired by a Cooking Light^[1] recipe when making this dish. I cooked basmati rice in chicken broth then browned some butter in a pot before adding pecan pieces, the cooked rice, and fresh parsley. I mixed them gently until the rice was evenly coated then seasoned with sea salt and freshly cracked pepper, to taste. I served it with chicken and a fresh salad. This may be my new favorite side dish. The brown butter and bits of pecans really gave this basmati rice a wonderful and rich flavor. My husband, daughter, and I all really loved this dish while my son said it was a little bland. I think he said that so he could add soy sauce to his rice because he strongly believes ALL rice should have soy sauce. Silly boy.

Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.

Print^[2]

Save^[3]

Brown Butter and Pecan Basmati Rice

Yield: 4

Total Time: 30 min.

Ingredients:

1 cup of basmati rice
2 cups of chicken broth
1 tbsp butter
2 tbsp pecan pieces
1 tbsp fresh parsley
Sea salt and freshly cracked pepper, to taste

Directions:

Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light

References

^{^} Cooking Light (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/tag/gordon-ramsay-basmati-rice