Tag: Italian seasoning

Baked Pork Tenderloin

Normally when I prepare pork tenderloin, I make a marinade, meaning it needs to sit in the marinade for several hours or overnight. NOT this one, which makes it very simple. The end result was juicy and very flavourful. We like to remove ours from the oven while it is still slightly pink in the middle, so you need to adjust the timing. This one reached 140 F between 15 and 20 minutes and I removed it from the oven and let it sit about 10 minutes. It was perfectly a little pink inside.

Baked Pork Tenderloin

Ingredients

  • 1 or 2 ½ pound pork tenderloins
  • 1 tablespoon oil
  • 2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
  • 2 teaspoons Italian seasoning
  • 1 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional but highly recommended)
  • ¼ teaspoon black pepper

1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.

3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).

4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

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Weeknight Bolognese Sauce with Zoodles

Checking the pantry and freezer, I found I had all of the ingredients for this sauce, including a very nice medium zucchini for spiralizing. I also had a pound of ground veal which I had not put in the freezer since I bought it two days before. You can use beef or whatever…

Zoodle Bolognese…

Weeknight Bolognese Sauce

Ingredients

  • 2 teaspoons olive oil
  • ½ cup onion, finely diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground veal
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried basil
  • ½ teaspoon dried Italian seasoning
  • 2 Tablespoons white wine
  • ¼ cup milk
  • 1 14.5 ounce can petite diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 pinch baking soda
  • Zucchini noodles or the pasta of your choice
  • Romano or Parmesan cheese for serving

Instructions

1. In a large sauté pan, heat the oil over medium high heat.

2. Add the onions, carrots and celery to the pan and sauté until softened stirring often, about 4-5 minutes.

3. Add garlic and sauté stirring often until fragrant, around 1 minute.

4. Add the ground veal and sauté using wooden spoon to break up the meat as it cooks until the veal is fully browned, around 5 minutes.

5. Add salt, crushed red pepper, dried basil, dried Italian seasoning, wine, milk, diced tomatoes, tomato paste and baking soda and stir until well combined.

6. Bring to a boil and reduce the heat to medium.

7. Simmer uncovered for 10 minutes stirring periodically.

8. Serve immediately over zucchini noodles or pasta with a sprinkle of Romano or Parmesan cheese.

Oven Baked Dry Rub Ribs

Time certainly brings out the essence of these ribs, even if you do not follow up with the BBQ sauce. I actually prefer them without the sauce, but that is a personal choice. If you follow the recipe to a T, you cannot go wrong one way or the other. FYI…they were so tasty we ate them all before I remembered a photo. Serve with a great coleslaw…

Oven Baked Dry Rub Ribs

For the dry rub

  • 1/2 a cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder

Instructions

Take your ribs and trim off any excess fat, then place them in a baking dish or you could use the disposable foil baking dish.

Preheat your oven to 130°C/266°F

Take your rub mixture and rub it on the pork ribs one by one ensuring that you coat every piece of meat.

Once you have finished rubbing each and every rib, place them in your baking tray and cover it up with aluminium foil and place it into the oven.

OPTIONAL After 2 and 1/2 hours, remove them from the oven, apply your fav BBQ sauce. Coat each rib with the sauce using a spoon or brush then put them back in the oven but this time don’t cover them.

Let them continue cooking for the last 30 minutes brushing them frequently with the sauce.

Slow Cooker Sausage and Peppers

Normally, when I do sausage and peppers, it is in the oven. Since I had time this week I found a slow cooker/crockpot recipe on Pinterest for this method. Come to find out, I liked it much better without having to use the oven. The texture of the sausage was so very different and the peppers were great. Served this with a little side of steamed broccoli. Perfect dish!

FYI…the sausages I prefer are Obertal Argentinian Chorizos, but that is your choice.

Crockpot Sausage and Peppers

Ingredients

  • 1 pkg Italian sausages (5) My preference is Obertal Argentinian Chorizo
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 large onion
  • 1/2 tsp garlic salt
  • 1/2 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1 cup chunky marinara sauce I substituted a small jar of PACE Medium Salsa
  • 1 Tbsp olive oil
  • 1/2-3/4 cup shredded Mozzarella cheese

Instructions

1. Heat a skillet on medium heat and add a drizzle of olive oil to the pan.

2. Sear the Italian sausages 2-3 mins on each side until starting to brown. You aren’t trying to cook them all the way through, you’re just browning the outside a bit which always increases the flavor while slow cooking.

3. Lay the seared Italian sausages in the bottom of a slow cooker/crockpot.

4. Add the uncooked sliced onions and peppers on top of the sausages.

5. Sprinkle the garlic salt, black pepper, and Italian seasoning over the top.

6. Spread the marinara sauce or PACE salsa over the onion and pepper mixture.

7. Cook the crock pot sausage and peppers recipe on high for 3-4 hours or low for 6-7 hours until the peppers are soft and the Italian sausage is cook through. FYI…mine was done at 4 hours on low!

8. The crockpot Italian sausage and peppers are seriously SO delicious as is, but to take it up a notch, take the sausage and peppers out of the slow cooker and spread into a broiler-safe pan and follow the cheese steps in the optional section.

Optional – Add Cheese

1. Sprinkle 1/2 – 3/4 cups of your favorite shredded white cheese, like mozzarella, Monterey Jack, an Italian blend, or Colby Jack would all be great choices.

2. Broil the Italian sausage and peppers mix for 1-2 minutes 4″ from the heat source until the cheese is melted.

Make Ahead Breakfast Scrambled Eggs

Hope it is not to late for you to get these ready? The recipe makes about 4 breakfasts. Simply portion the ingredients into 4 small jars, refrigerate overnight. Come morning, dump the ingredients into a mug, add two slightly scrambled eggs, stir and microwave according to the directions!

*6 ounce jar pictured, prior to refrigeration

Make Ahead Breakfast Scrambles

  • 2 oz. ham, diced (I used a strip of bacon per jar).
  • 1/2 cup diced bell pepper
  • 1/4 cup diced onion
  • 1/2 cup shredded sharp cheddar
  • 2 tsp butter
  • 1/2 tsp seasoning salt
  • 8 large eggs

1. Divide the ham, bell pepper, onion, and cheddar between four resealable containers*. Cut the butter into 4, 1/2 teaspoon-sized pieces, and add one to each container. Sprinkle about 1/8 teaspoon seasoning salt into each container.

2. Seal the containers and store them for up to 4-5 days.

3. When you’re ready to prepare a microwave breakfast scramble, pour the ingredients of the container into a ceramic mug, add two large eggs, and stir to combine.

4. Loosely cover the mug with a paper towel or another microwave-safe object and microwave on high power for 30 seconds. Stir the contents of the mug and microwave for 15 seconds more. Stir again and continue to microwave for 15 second intervals, stirring after each, until the eggs are mostly set, but still moist. Serve immediately.

Nutrition

Serving: 1Serving | Calories: 267.4kcal | Carbohydrates: 4.68g | Protein: 18.25g | Fat: 19.5g |Sodium: 609.48mg | Fiber: 0.5g

Zucchini Lasagna

Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.

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Oven Ready in 9 x 13 pan

Zucchini Lasagna

Ingredients

  • 3 large zucchinis
  • 1 teaspoon olive oil
  • 1-pound ground beef
  • 1/2 cup onion finely chopped
  • 2 teaspoons garlic minced
  • 24-ounce jar marinara or Bolognese sauce
  • 16 ounces ricotta cheese
  • 1 cup chopped spinach
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • salt and pepper to taste
  • cooking spray
  • fresh basil garnish
  1. Trim both ends off the zucchini.
  2. Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
  3. Pat the tops of the zucchini slices with paper towels until dry.
  4. While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
  5. Add the ground beef and season with salt and pepper to taste.
  6. Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
  7. Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  8. Add the marinara sauce and bring to a simmer; cook for 5 minutes.
  9. Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
  10. Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
  11. Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
  12. Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.

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Stuffed Spaghetti Squash

Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,

This version is a little more time consuming but well worth it. Take a look –

Spaghetti SquashThe original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.

Stuffed Spaghetti Squash

Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.

While it is baking, prepare the stuffing as shown below.

Ingredients

  • 1 medium spaghetti squash
  • 1 lb. Ground beef
  • 5 cloves of garlic crushed
  • 1 large cooking onion
  • Salt and pepper
  • Seasoning to suit your taste
  • ¼ cup Parmesan cheese
  • 2 heaping tablespoons of salsa (optional)
  • 1 tablespoon olive oil

Directions

Heat oil in pan.  (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.

Add ground beef and brown thoroughly. Season with salt and pepper.

Add other seasoning such as Italian as you wish*

Mix in the cheese. Mix in the salsa.

Keep warm until the squash is tender.

Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.

Top with sour cream, more salsa? BBQ sauce?

 

 

 

 

Keto Parmesan Garlic Pork Chops

Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.

Once you try this recipe you will LOVE it!

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Keto Parmesan Garlic Pork Chops

Ingredients

1.5 lb. center cut boneless pork chops

½ medium onion, sliced

2 garlic cloves, minced

2 tablespoons of olive oil

1 cup heavy whipping cream

1 oz. cream cheese

⅓ cup chicken broth

⅓ cup parmesan cheese

½ cup cheddar cheese

1 tablespoon Italian seasoning

½ teaspoon pepper

salt to taste

 

Instructions

Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).

Remove pork chops from skillet.

Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.

Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.

Serve with cauliflower rice or broccoli (the latter is a little high in carbs)

Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,

36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs

Chicken Pot Pie Soup

I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!

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CHICKEN POT PIE SOUP

COOK TIME: 15 MINS

INGREDIENTS:

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 1 chopped red pepper
  • 4 ounces button or baby Bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
  • 1 cup frozen corn (I used a small can )
  • 1 cup frozen peas (I used a small can)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper
  • oyster crackers (instead of the crust)

DIRECTIONS:

  1. Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, peppers and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

Skillet Italian Sausage and Peppers with Penne

Canadians…Are you tired of turkey already? Try this easy one for something different.

Skillet Italian Sausage and Peppers with Penne

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes

This comforting Italian sausage and pepper penne pasta is cooked in one skillet and comes together in 30 minutes or less for a quick and easy weeknight meal.

Ingredients

  • 12 ounces whole-wheat penne pasta
  • 1 pound Italian sausage links (1 package)
  • 1 small green pepper, sliced
  • 1 small red pepper, sliced
  • 1 small yellow onion, sliced thin
  • ½ cup red wine (merlot or pinot noir)
  • 6 ounces tomato paste
  • 8 ounces tomato sauce
  • 12 ounces water
  • ½ teaspoon Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • Parmesan Cheese for finishing

Instructions

  1. In a large pot of salted water, cook pasta until al dente. Reserve starchy cooking water.
  2. Heat a tablespoon of olive oil in a large skillet over a medium-high heat. Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
  3. In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
  4. Return sausage back to the pan and deglaze with red wine.
  5. Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt. Stir to combine.
  6. Bring to a boil and then reduce to a simmer. Simmer for ten minutes.
  7. Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
  8. Season with salt and pepper and garnish with grated Parmesan cheese.

http://www.ohsweetbasil.com/skillet-italian-sausage-peppers-penne.html