Chicken spice

Chicken Spice

1 1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Roast Tenderloin with Wine Sauce

Roast tenderloin with Port Wine Sauce

A full bodied port based wine sauce, pre-roasted in the oven before adding seared meat to finish. Serves 2.

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Ingredients:

• Beef Tenderloin
• 1/2 White Onion
• 1/2 lb bella or shiitake mushrooms
• Dried Parsley Flakes
• Dried Rosemary
• Salt
• Pepper
• 1/2 cup port wine
• 1 cup beef stock
• 2 tbsp balsamic

Directions:

• Fill a Roasting pan with Onion, Mushrooms, Port, balsamic, some salt, some pepper, rosemary and parmesan to your liking place in a 450 degree preheated oven
• Allow mixture to cook for approximately 10 minutes
• Sear meat on all sides, then add to pan, mixing juices over the meat
• Roast the meet for 15 minutes.

Serve immediately.

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Balsamic Lamb Chops and Spinach Tomato Orzo

Balsamic Lamb Chops with Spinach Tomato Garlic Orzo

A tasty, light lamb dish that is decent on carbs, and gets some much needed produce in the diet, along with a delectable piece of (cheap) lamb.

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Ingredients:

• Butter
• Orzo Pasta
• Olive Oil
• Spinach
• Chopped Tomatoes
• Chopped Garlic

Directions:

• Use the balsamic lamb chops recipe on this site, and make the orzo the following way:
• Fill a pot with half water, half chicken stock, cook your orzo in this. Do not add salt.
• Begin sauteeing spinach in olive oil, butter and garlic in a large pan.
• When the orzo is done, remove, drain and rinse.
• Once the spinach is wilted, add the Orzo to the pan as well as 1/3 cup heavy cream. Allow to reduce and reheat the orzo.
• Add the tomatoes to the mixture and let warm through the tomatoes but not enough to make them mushy.

Serve immediately.

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Pork with Rosemary White Wine Cream Sauce

Pork Chops with Creamy Rosemary Wine Sauce

A light, but fantastic compliment to port chops that brings out natural flavors while enhancing any side.

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Ingredients:

• 2-4 Pork Chops
• 1 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp chopped shallots
• 1/2 tbsp chopped garlic
• 2 tsp Dried Rosemary
• Salt
• Pepper
• Olive Oil
• 4 tbsp butter

Directions:

• Coat the pork in salt, pepper and rosemary.
• Put oil in heavy bottom pan and Heat until smoking. Add some butter.
• Sear the pork in a heavy bottom pan on both sides to seal in juices.
• Add White wine, and cream broth as well as garlic and shallots.
• Allow to reduce until shallots and garlic are wilted and beginning to sweat.
• Add heavy cream.
• Reduce/add butter until reaching desired consistency.

Serve at your leisure, as the sauce will only reduce and continue to enhance the pork.

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Marsala Sauce

1/2 cup marsala 1/2 cup red wine 1/4 cup brandy 1/2 cup beef stock 4 tbsp butter 1/2 lb baby bella mushrooms. Heavy cream. 1/2 tbsp garlic powder. Sautee 1 tbsp of butter in a pan, and add mushrooms. Sweat mushrooms until slightly tender. Add booze. Reduce for 5 minutes. Add Beef stock, remaining butter and garlic powder. Reduce until thickening begins. Add butter as you go along for additional texture. Pour in some heavy cream for consistency Continue reducing Serve hot.

link for stuff

http://msenplace.blogspot.com/2010/10/ihcc-out-of-italy-chicken-florentine.html

Petite Sirloins with Red Wine reduction and Carmelized Onions

A light, but fantastic compliment to port chops that brings out natural flavors while enhancing any side.

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Total Cook Time: 1 hr
Ingredients:

• 2-3 petite sirloins, room temperature
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• kosher salt
• pepper
• 1/4 cup butter
• 1 cup onion, julienne cut
• 1/2 teaspoon sugar
• 1 cup red wine
• 1 cup beef broth/stock
• 1 teaspoon dried rosemary

Directions:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.

Serve immediately

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