Wine-Braised Chuck Roast

Your life will never be the same.

(I told you I have a flair for the dramatic, right?)

Our family has a tradition every fall to celebrate the change of the seasons by having a special Family Night.  Once we are well into the school year and people are gearing up for pumpkin season, my kids see our local farm set out hundreds of pumpkins for sale.  We drive by often so their anticipation starts when they see the farm setting out displays.

After a comforting meal, we head to the pumpkin patch to select pumpkins for the holiday and finally return home to watch Charlie Brown’s The Great Pumpkin.  Once the candles are lit and pumpkins set out, we are ready to celebrate that Fall is here!

To set the stage, I like to make something warming and quintessentially Fall.  Starting this meal early in the day allows it to simmer on the stove for hours while at the same time making your home smell glorious and cozy.  Thankfully it is pretty simple to make.

First, heat a large cast iron pan or pot to medium-high heat and add oil.  (This pan is my favorite for this meal because it handles high heat well.)  While the oil heats, cut a large chuck roast into big chunks.  Liberally salt and pepper the meat and when pan is very hot, add meat carefully.  Sear the meat on both sides getting a good golden crust, then remove meat from the pan.

Add carrot, celery and shallot to the oil, season with salt and pepper again and saute until tender (6-8 minutes).

Sprinkle on flour and cook one minute more.  Pour in wine, beef broth and water and bring to a boil.

Return meat to pot with vegetables and broth and reduce temperature to a low simmer.  Cover pot and and simmer for 2-2 1/2 hours.  Then remove meat and shred.  If liquid has not thickened enough, turn up the heat and simmer until reduced.  Return beef and add peas.  Simmer another 5-7 minutes until peas are warm and beef has soaked up some of the gravy.

About 30 minutes before beef is finished, start boiling peeled and chopped Idaho potatoes for mashed potatoes.  Serve over the best mashed potatoes and sprinkle with fresh parsley for a fresh finish.

 

Wine-Braised Chuck Roast
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Ingredients

  • 2-3 lb. chuck roast, cut into big chunks
  • 2 T. vegetable oil
  • 2 lg. carrots, chopped
  • 2 celery stalks, chopped
  • 2 shallots, minced
  • 2 T. flour
  • 2 c. red wine
  • 15 oz. low sodium beef broth
  • 3/4 c. water
  • 1 1/2 c. frozen peas
  • fresh parsley (optional)

Instructions

  1. Heat high heat pan on the stove to medium-high heat with oil. Season beef liberally with salt and pepper.
  2. When oil is hot, add beef carefully, searing both sides until golden crusts form. Remove from pan and set aside.
  3. Add vegetables to the oil, season with salt and pepper and saute until they are tender, about 6-8 minutes.
  4. Sprinkle in flour and coat the vegetables, cooking one more minute. Pour in wine, beef broth and water and bring to a boil.
  5. Add beef back to the pot, turn heat down to medium-low to simmer and then cover. Simmer for 2-2 1/2 hours.
  6. (About 30 minutes before roast is done, start boiling peeled and chopped potatoes for mashed potatoes if you desire.)
  7. Remove beef from pot carefully to shred. If liquid in pot isn't thickened, turn up heat and simmer until reduced. Return shredded beef and add frozen peas. Simmer until peas are warm and beef has soaked up some of the juices.
  8. Serve over mashed potatoes and sprinkle with fresh parsley.
7.6.5
23
http://www.thecomforttable.net/wine-braised-chuck-roast/

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What is your ultimate comfort food?  What food signifies Fall to you?

Apple Cinnamon Oatmeal Bars

Everyone on the planet (except a few people) seem to go bananas over PSL’s.  If you have been living under a rock and don’t know what that is, it is the Pumpkin Spiced Latte from Starbucks.  I can do pumpkin!  I can!  (As seen here.)  But in my coffee??  Um, sorry, no thanks.

Sometimes I like to bring people back to the beauty and perfection of apples in the fall.  When I walk through the grocery store, their scent wafts toward me and you might see me grabbing bags and bags of them.  They are the perfect portable snack, sweet, crisp.  Buuuut, they might be even better in Apple Cinnamon Oatmeal Bars.

Fresh apple gives a very fun texture to these bars, as does the oatmeal.  Cinnamon chips add a fun twist and butter, well, just makes everything better.

First, preheat your oven to 350 degrees and line a 9 x 13 pan with sprayed aluminum foil.  Add flour, oats, brown sugar, salt, baking soda, cinnamon and nutmeg to a large bowl.  Cut in softened butter until mixed, crumbly and butter is about the size of peas.  (I like this pastry cutter!)

Pour half of the mixture into the pan and press down lightly to form the crust.  Next, lay the apple slices over top of the crust.

Finally, add cinnamon chips to remaining crumble mixture and pour over the top of the apples.  You do not need to press down.  Pour melted butter over top and bake for 30 minutes.  Cool completely before serving.  Apple Cinnamon Oatmeal Bars are wonderful for a treat, breakfast (because…oatmeal, fruit,  right??) and they aren’t half bad with a scoop of ice cream (they get even better if possible).  See how versatile?!? Try adding this to your holiday baking this year, you won’t regret it!

Apple Cinnamon Oatmeal Bars
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Ingredients

  • 2 c. flour
  • 1 1/2 c. old fashioned oats
  • 1 c. brown sugar
  • 1 t. salt
  • 1 t. baking soda
  • 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1 c. butter, softened and 1/4 c. butter, melted
  • 1/4 c. cinnamon chips
  • 2 large apples, sliced thin (Granny Smith preferred)

Instructions

  1. Preheat oven to 350 degrees. Line 9 x 13 baking dish with foil that has been sprayed.
  2. In a large bowl, add flour, oats, brown sugar, salt, cinnamon and nutmeg. Mix well before cutting in softened butter until butter resembles the size of peas.
  3. Core, peel and slice two apples very thin.
  4. Pour half the oat mixture into the bottom of the pan and lightly press down. Layer the apples on top.
  5. Finally, add cinnamon chips to the remaining oat mixture and pour over the apples. You do not need to press down. Drizzle melted butter over the top and bake for 30 minutes until top is golden.
  6. Cool completely before serving plain or with a scoop of ice cream.
7.6.5
22
http://www.thecomforttable.net/apple-cinnamon-oatmeal-bars/

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Apple, Broccoli and Dijon Chicken Skillet

We tend to eat a lot of chicken.  It feels lighter to me than many other options but I haven’t always had a great track record with it.  When I was a kid, I found chicken to be bland and boring.

If I’m going to eat chicken, I want it juicy, tender, boneless and skinless and tons of flavor.  Apple, Broccoli and Dijon Chicken Skillet always hits the spot.  It is a one pot meal and covers a whole lot of ground: veggie, (flavorful) protein and starch.  Usually I serve this on its own, without any sides or distractions from the main event.

First, fire up the heat on your pan to about medium-high heat and pour in about 1-2 tablespoons of olive oil.  Chop up your boneless skinless chicken breasts into chunks, slightly bigger than bite-sized.  I find if you chop them too small, they can dry out a bit, so maybe about the size of a half dollar.  Sprinkle chicken with kosher salt and fresh cracked black pepper.  Then drizzle Dijon mustard over the top of the chicken.  I’m generous with the mustard because I love the flavor so much.  Slightly brown each piece on both sides then remove to a plate.

Next, to the same pan add another tablespoon of olive oil and  chopped onion.  While you stir the onion, scrape up some of the bits left behind by the seasoned chicken.  Saute for a couple of minutes then add minced garlic and white rice.  (You can use brown rice, which I have done, it just needs to simmer a bit longer for the rice to cook through.)  Saute until onion is translucent and garlic is fragrant.

Add to the onion, garlic and rice the apple juice, chicken broth, apple cider vinegar, more Dijon mustard and spices like oregano and thyme.  Bring all this to a boil and then lower heat so that the liquid simmers and reduces.  Once it has cooked for about 12 minutes, add the fresh broccoli florets and return cooked chicken to the pan.

Try to push broccoli down a bit into the liquid and then cover and simmer for about 10-15 additional minutes until rice is fluffy and broccoli is tender.  Apple, Broccoli and Dijon Chicken Skillet is so flavorful and delicious.  It is a fantastic new twist on a basic chicken and broccoli dinner.  This is so tasty, you might even convert the biggest broccoli skeptic in your house!  I hope you enjoy it as much as we do!

Apple, Broccoli and Dijon Chicken Skillet
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Ingredients

  • 4 boneless, skinless chicken breasts cut in large chunks
  • 1-2 T. olive oil
  • 1 1/2-2 T. Dijon mustard
  • 1/2 t. kosher salt
  • 1/4 t. fresh ground black pepper
  • 1/2 yellow onion, chopped or 1 large shallot minced
  • 5 cloves garlic, minced
  • 1 1/2 c. long grain white rice (or brown rice)
  • 2 c. low sodium chicken broth
  • 1 1/2 c. apple juice
  • 2 T. Dijon mustard
  • 1 T. apple cider vinegar
  • 1/2 t. oregano
  • 1/4 t. pepper
  • 1/4 t. thyme
  • 3 c. raw broccoli florets

Instructions

  1. Heat large skillet on medium high heat and add olive oil to the pan.
  2. Chop up the chicken breasts into large chunks. Season with salt and pepper and drizzle with Dijon mustard.
  3. Saute chicken on both sides (about 3-5 minutes) and then remove to a separate plate. Chicken does not need to be cooked through, as it will finish cooking later.
  4. Next, add an additional tablespoon of olive oil and add onion (about 3 minutes) making sure to scrape the bits as you stir. Then add garlic and rice to the pan (for another minute or so).
  5. When onion is translucent and garlic is fragrant, add broth, apple juice, apple cider vinegar, Dijon mustard and oregano, thyme and pepper. Bring to a boil, then lower the heat, cover and simmer for 12 minutes.
  6. Finally, add chicken back to the pan then top with raw broccoli. Try to push broccoli into the liquid to help it simmer in the sauce. Simmer for another 10-15 minutes until rice is fluffy and broccoli is tender.
  7. Serve immediately, though leftovers are fantastic as well.

Notes

Brown rice can also be used, just cook 15-20 minutes each time (total cooking time around 35-40 minutes).

7.6.5
21
http://www.thecomforttable.net/apple-broccoli-rice-and-dijon-chicken-skillet/

 

This recipe was adapted from Carlsbad Cravings.

 

Best Ever Mashed Potatoes

If there is one food that speaks of pure comfort and represents so many memories and holidays for me, it would be Best Ever Mashed Potatoes.  Some people claim their mom has the best mashed potato recipe and that is just plain lies.  My mom does.  She got the recipe from her mom and I will tell you, they are so good I have to make them in limited quantities.  My self-control goes completely out the window.

This recipe reminds me of running around the house with family we barely ever got to see while my mom and grandmother tended carefully to a turkey in the roaster.  For some reason, my mom only made mashed potatoes for special occasions.  But in some ways that made them even more special.  Who knows, maybe she was attempting portion control as well.

Even though these were a rare treat, they are anything but difficult.  Even these pictures don’t do them justice.  They look too simple.  The recipe seems to have too few ingredients.  But, you must try the pillowy clouds of divine creaminess so that you too may become a convert.  (I do have a flair for the dramatic in case you can’t tell.)

First, peel and chop 4 Russet potatoes.  I love a good red wax potato, but for this you need good ‘ole fashioned Idaho potatoes.  Put chopped potatoes into a pot and completely cover with water.  Bring to a boil and lower to a medium boil for about 8-10 minutes.  When potatoes are fork tender, drain them.

Next, (this is important!) use a masher (I like this one) to mash the potatoes.  Do NOT use a hand mixer as you lose all the texture of the potatoes.  When you puree them, they become like paste, similar to what you ate in the cafeteria as a kid.  Those are not potatoes.  That is something you slather on wallpaper and make it stick to your wall.  You want some creaminess with some small chunks of potato.

Finally, you are going to add butter, sour cream, salt and pepper.  I just use the masher to mix it all together.  Be sure to taste to see if it needs more salt or pepper.  Best Ever Mashed Potatoes are delicious for Thanksgiving, a rich steak or my dad even likes to make little cakes with them the next day with eggs and bacon.  I hope this recipe will become part of your next family holiday too!

Best Ever Mashed Potatoes

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 4 Russet potatoes
  • 3-4 T. unsalted butter
  • 8 oz. sour cream
  • 1 t. kosher salt
  • 1/2 t. fresh cracked black pepper

Instructions

  1. Peel and chop potatoes and add to a pot. Fill pot with water to cover potatoes.
  2. Bring to a boil and then lower to a medium boil to cook for 8-10 minutes until potatoes are fork tender. Drain potatoes.
  3. Mash a bit first, then add butter, sour cream, salt and pepper. Gently mash and mix until just combined. Don't overmix! Be sure to leave some lumps of soft potato!
  4. Finally, taste to check for seasonings. I like mine with extra fresh cracked pepper.

Notes

If you must, you could try light sour cream but honestly I never have. I have these as a treat a couple times a year so we always use full fat sour cream.

7.6.5
20
http://www.thecomforttable.net/best-ever-mashed-potatoes/

Do you have a favorite food that reminds you of your childhood?  What is your favorite comfort food?

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Chunky Chicken Chowder

Isn’t it so funny that at the end of summer when the temps dip just below 70 degrees for 10 minutes everyone pulls out sweaters and pumpkin everything?  And then in the Spring when the weather warms up just barely over 65 degrees everyone pulls out shorts and tank tops??  Well, we had one of those *barely* chilly days this week.  And I wanted soup.  Specifically, Chunky Chicken Chowder (say that ten times fast!).

(Do you remember this past Spring when I wanted summer and it just wouldn’t come?  This was the soup I made then.)

So this soup comes together really quickly and has lots of good, chunky bites to keep you full much longer than your typical broth-style soup.  My favorite part is that there are two different types of meat: chicken breast and chicken sausage.  The fun part is that there are many different flavors of chicken sausage so you can slightly change the flavor each time you make this!  For this recipe I used this all natural brand:

First, take a large soup pot and add olive oil to the bottom of the pan.  Start warming the oil while you chop the chicken breast into bite-sized chunks.  Season with salt and pepper before tossing into olive oil.  While these brown, cut up the chicken sausage into similar-sized chunks.  When the chicken breast has cooked on both sides, add chicken sausage to warm through.

Next, chop red (or yellow) pepper, onion and red potatoes.  Also, finely mince garlic.  Add these to the pot and stir with chicken and sausage.  Let the vegetables soften (about 5 minutes) and then add kidney beans.

Finally, add fire roasted tomatoes, red pepper flakes and chicken stock.

Bring all this to a boil and lower heat to a simmer (about 10-12 minutes) for potatoes to soften.  Serve with shredded cheese, a dollup of sour cream and tortilla chips on the side.

Chunky Chicken Chowder
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Ingredients

  • 1 lb. boneless skinless chicken breasts, chopped
  • salt and pepper
  • 12 oz. chicken sausage, chopped, flavor of your choice
  • 2 T. olive oil
  • 3 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 shallot, minced
  • 6 small red potatoes, chopped
  • 15 oz. can kidney beans, drained and rinsed
  • 2 t. hot sauce OR red pepper flakes
  • 15 oz. fire roasted chopped tomatoes
  • 2 Qt. chicken stock or broth
  • Garnish
  • shredded cheddar cheese
  • sour cream
  • tortilla chips

Instructions

  1. Preheat soup pot to medium high. Add olive oil.
  2. Chop chicken into bite-size pieces and season with salt and pepper. Saute chicken until cooked through.
  3. Dice chicken sausage and add to the pot. Next add garlic and let cook 2 minutes.
  4. Add peppers, onion and potatoes. Cook 5 minutes, then add red pepper flakes and fire roasted tomatoes.
  5. Finally, add chicken stock and bring to a boil. Reduce heat to simmer for 10-12 minutes until potatoes are tender.
  6. Serve with shredded cheese, sour cream and tortilla chips and fresh cilantro if desired.
7.6.5
19
http://www.thecomforttable.net/chunky-chicken-chowder/

What do you reach for first when the season turns?  What do you crave when it starts to get cold?

White Chocolate Chip Pumpkin Bread

Admittedly, I come out of Labor Day weekend every year whining and moaning a bit.  I LOVE summer and am so SAD that it is over.  Here in Chicagoland, the Fall chill has already started.  This picture was taken this morning:

I have a love/hate relationship with this tree.  Twice a day I pass this tree to take my daughter to school and pick her up.  It is the same tree every year that starts to turn so early.  Just a couple of leaves on the top taunt me saying, “Say goodbye to summer, fall is already on its way!!”

But.  When I finally concede that summer is over, I really do love Fall.  I do!  The leaves changing in our area are truly beautiful and I enjoy cooler temperatures, wearing sweaters and scarves and sitting by the fireplace.  Living in south Florida for two years had me answering the common question “How can you handle living in that COLD?” to which I always replied “the same way you handle living in the oppressive heat of summer–inside!”

What I actually like about the cold, however, is that it gives you a good reason to slow down.  It gives you an excuse to snuggle up to a great movie or bundle under blankets and read a great book.  When I lived in Florida I felt like I didn’t have enough down time because my Midwest mentality says if the sun is shining, you better be outside taking advantage!

Fall means pumpkin spice for a lot of people.   I don’t really jump on board with pumpkin spice in my coffee.  But!  I will take a delicious slice of White Chocolate Chip Pumpkin Bread with my coffee, thank you very much!  What a tasty way to ring in the new season!

If you would like the see the recipe and how to make it, hop over to Hannah’s blog alifetransformedblog.com!  Full details on how to make it (along with the recipe!) are at A Life Transformed today.

 

Butterscotch Apple Crisp

There is a great picture book list that comes from Sarah Mackenzie that I’m loving right now.  I have mentioned her here before, but she runs an organization called Read Aloud Revival, encouraging parents to build their family culture around books.  She sends you a list each month of her favorite themed books.  So this month it has been apples.  Who knew there would be so many books about apples? Well, we have been reading them.

So, when we were invited to a cookout with friends for small group, my mind instantly jumped to apples.  Now, I’ll be honest, I usually don’t think of apple desserts as my favorite, but the first time I tried this?  It was fantastic.  Butterscotch Apple Crisp is not only perfect Fall treat to get you in the mood of the season, it has that *little something* different that makes it special.

The great thing about crisps?  They are quick and easy to assemble and even better with a scoop of vanilla ice cream on top!  Let me show you how quickly this comes together!

First, grab this handy contraption: the apple peeler-slicer-corer.

These are fairly inexpensive and are great for potatoes as well.  I have also made my own applesauce before and these make everything quicker.  Once you have your green apples peeled, sliced and cored, lay them into a baking dish.

Next, preheat your oven to 375 degrees.  Combine butterscotch chips, brown sugar, flour and cinnamon in small bowl.  Sprinkle over the apple layer and bake for 20 minutes.

While this bakes, mix the topping.  Combine flour and brown sugar in a mixing bowl.  Cut in cold butter with flour and sugar mixture.  I use this tool to cut in the butter.  If you don’t have one, just use a couple of forks and mash the butter into the flour/sugar mixture until butter is the size of small peas.

Finally, stir in chopped pecans and rolled oats.  For a cleaner counter, I used this chopper to quickly chop all the pecans.  I love this tool to chop celery for chicken salad or onions because my husband really hates the smell of onion and this seems to contain it a bit.  Also great for herbs, or in my case, nuts.  {This recipe seems a bit fussy with all the gadgets, but I do think they make the recipe quicker.  I do have all these tools and do actually use them so I felt it was worth mentioning.}

After 20 minutes, sprinkle the oat/nut mixture over the apples and butterscotch chips.  Bake for an additional 30-40 minutes or until apples are tender and topping is lightly browned.  Cool slightly and serve warm with ice cream.  I hope you enjoy this delicious, warm Butterscotch Apple Crisp!

Butterscotch Apple Crisp
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Ingredients

  • 2 1/2 lb. tart apples, peeled, thinly sliced
  • 11 oz. pkg. butterscotch chips
  • 1/4 c. packed brown sugar
  • 1/4 c. flour
  • 1/2 t. cinnamon
  • Topping
  • 1/2 c. flour
  • 1/4 c. packed brown sugar
  • 1/2 stick cold butter
  • 1 c. chopped pecans
  • 3/4 c. rolled oats

Instructions

  1. Preheat oven to 375 degrees.
  2. Slice and thinly slice apples and lay in 9 x 13 baking dish.
  3. Combine butterscotch chips, brown sugar, flour and cinnamon in a small bowl and sprinkle over the apples.
  4. Bake for 20 minutes.
  5. Mix flour and brown sugar for topping. Cut in cold butter until butter is the size of peas. Stir in nuts and oats and pour over apples.
  6. Bake for an additional 30-40 minutes or until apples are tender and topping is lightly browned.
  7. Cool slightly and serve warm with ice cream.
7.6.5
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http://www.thecomforttable.net/butterscotch-apple-crisp/

 

 

 

 

 

Greek Salad with Grilled Chicken

Do you ever do this?  Make a bunch of grilled chicken but feel at a loss for what to actually do with it?  Well, this very quickly assembled dinner is delicious!  Greek Salad with Grilled Chicken is a healthy, quick dinner that won’t leave you weighed down when you are finished.

One of the things that always helps is to quickly season the chicken before it goes on the grill.  Just a couple of spices and you can completely change the flavor of your entire meal.  You could also marinate your meat but sometimes I just want to sprinkle something and go.

My husband is in charge of the grill so while he does that I do the chopping.  Within just a few minutes I have all of dinner ready.  Though some of my kids are a little resistant to salad for a meal, they will eat nearly all of this separated onto their plates which makes it a win for me.

The other great part about this is that the marinade is also the dressing.  It simplifies everything and leaves you with fewer dishes to do.  To get started, preheat your grill.  Next, to a large bowl add olive oil, lemon, water, red wine vinegar, parsley, basil, garlic, oregano, salt and pepper.  Whisk these ingredients well and add half to the chicken in a zip top bag.  Reserve the remaining dressing for the salad.

Next, start to warm the grill as you just do a bit of chopping: chop up some Romaine lettuce, halve some cherry tomatoes, dice up an English cucumber (the long and skinny kind), slice a whole avocado, quarter a lemon and pull out a pint of feta cheese.

Place marinated chicken on the grill and discard marinade.  Grill until juices run clear and have good grill marks.  Be sure to let chicken rest for 5 minutes before cutting into it so juices can redistribute.  Slice chicken and add to salad.  Dress the salad and serve immediately.  Enjoy!

Greek Salad with Grilled Chicken

If you would like, add 1/3 c. chopped and pitted Kalamata olives.

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Ingredients

  • For the dressing/marinade
  • 2 T. olive oil
  • 2 T. water
  • 2 T. red wine vinegar
  • 2 t. dried basil
  • 2 t. minced garlic
  • 1 t. dried oregano
  • 1 t. salt
  • fresh cracked black pepper
  • For the salad
  • 4 boneless, skinless chicken breasts
  • 4 c. Romaine lettuce, chopped
  • 1 large English cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 avocado sliced
  • lemon wedges

Instructions

  1. Mix all ingredients for the dressing in a large bowl and whisk well. Pour half into a zip top back with chicken breasts. Let marinate while the grill warms. Reserve remaining dressing for later.
  2. Chop Romaine lettuce and cucumbers, tomatoes and avocado and put on the salad.
  3. When chicken comes off the grill, let the meat rest for 5 minutes. Finally slice the meat and add to the salad. Pour remaining dressing over the top.
7.6.5
14
http://www.thecomforttable.net/greek-chicken-grilled-chicken/

What is your go-to quick healthy dinner?  Do you have a favorite marinade or herb mix for chicken on the grill?

Balsamic and Herb Pork Tenderloin

Hey!  I hope you had a great weekend.  We are back at school full time around here and it has been an adjustment, to say the least.  I think we all forgot what our days looked like when my oldest was in school all day.  Our little buddy was pretty bummed out to lose his playmate.  As with all things back to school, though, we are back to the grind of planning menus and schedules.  Balsamic and Herb Tenderloin is such a great and simple choice when you need to make something quick!

Pork tenderloin is the best kind of pork.  Well, except maybe bacon and that may just be a tie because bacon is from heaven.  I’m certain of it.  But, pork tenderloin is delicious and simple yet nice enough to serve to guests and easy to prepare.  This comes together so quickly that the hardest part is deciding what to have with it!

To prepare, add the following ingredients to a zip top bag: balsamic vinegar, olive oil, Dijon mustard, garlic, rosemary, thyme, sage, salt and pepper.  Squish around the bag to make certain all ingredients are well mixed.  Add the pork tenderloin and marinate for about 30 minutes.

Next, preheat oven to 400 degrees.  Remove meat from the marinade and discard marinade.  Season with salt and pepper and then heat a pan on the stove.  Sear pork on all sides (about 2 minutes).  Remove from pan and place in oven safe dish and finish in the oven for 15-20 minutes.  {I choose to move the pork to a new pan because the bottom of the pork gets too dark for my taste if I leave it in the pan from the stove.}

If you have a meat thermometer like this one, use it!  They are fairly inexpensive and you won’t regret having one at your next Thanksgiving dinner (for that reason alone it is worth the purchase!).  Perfect pork comes in at 140 degrees at the thickest part of the meat.  If you don’t like any pink, I would try no higher than 155 degrees.  After that, your meat will dry out and not taste as delicious as it could.


Yes, this meat did come all the way up to 140 degrees.

Let the meat rest for a good 5 minutes before slicing and serving.  We served this with steamed vegetables and roasted potatoes.  I hope you enjoy this as much as we do!  Also, worthy to note, my kids love this too!  Balsamic and Herb Pork Tenderloin is a great meal to add to your regular rotation.

Balsamic and Herb Pork Tenderloin
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Ingredients

  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 2 t. Dijon mustard
  • 1 T. minced garlic
  • 1 T. fresh rosemary
  • 1 T. fresh thyme
  • 1 t. salt
  • 1/2 t. pepper
  • 2 1/2 lb. pork tenderloin

Instructions

  1. Add all ingredients to a zip top bag. Let the pork marinate for about 30-60 minutes.
  2. Preheat oven to 400 degrees.
  3. Remove from bag and discard marinade. Season with salt and pepper and sear pork (about 2 minutes each side). Remove from pan and add to oven safe dish.
  4. Finish cooking pork in oven for 15-20 minutes until meat thermometer reads 140 degrees internal temperature at the thickest part of the meat.
  5. Let pork rest 5 minutes before slicing.
7.6.5
15
http://www.thecomforttable.net/balsamic-herb-pork-tenderloin/

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Greek Turkey Burgers

Turkey Burgers are not something I would ever choose on a menu.  I find them to be dry.  Bland.  But Greek Turkey Burgers, that is another thing entirely.

I’m not sure I had even tasted a turkey burger before marrying my husband.  But he convinced me that when you are craving a burger, sometimes a turkey burger can satisfy the craving for a lot less calories.  Adding the spinach didn’t get me all that excited at first but I also discovered later it adds some moisture to the meat.  And the burger has feta cheese.  Everything tastes better with feta cheese.  The lemon yogurt sauce on top makes this burger perfection.  To me, it just tastes like summer.

First, take your refrigerated ground turkey meat (I find room temperature makes it fall apart a little more) and frozen spinach, feta cheese, and dried oregano, dill, cumin, salt and pepper to a bowl.  Gently mix ingredients together until just combined.  Divide into four equal patties.  {Note: Sometimes I double this recipe and freeze the other half for next time.}

Lightly oil grill before placing burgers over medium heat.  Grill burgers 4-5 minutes per side until juices start to run clear.  Be sure to grill your buns so they are golden and crispy!

While the burgers cook, mix up the lemon yogurt sauce.  In small bowl, mix plain Greek yogurt, lemon juice, lemon zest, dill, salt and pepper.  Keep in refrigerator until serving.

Finally, when the burgers are ready, start to assemble.  Place burger on grilled buns and top with lettuce, tomato, red onion and even cucumber!  Slather top bun with Lemon Yogurt sauce.  Greek Turkey Burgers with Lemon Yogurt sauce are a light and refreshing meal that is healthy, satisfying and a perfect meal to enjoy during the summer!



If you are looking for something to make as an easy side dish, consider making this!

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Greek Turkey Burgers
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Ingredients

  • 1 lb. ground turkey, cold not room temperature
  • 1/2 c. frozen chopped spinach, thawed and squeezed dry
  • 3/4 c. feta cheese, crumbled
  • 3/4 t. dried dill
  • 1 t. cumin
  • 1 t. black pepper
  • 1/2 t. sea salt
  • Lemon Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 1 T. fresh lemon juice
  • 1 t. lemon zest
  • 1 t. dried dill
  • 1 t. black pepper
  • 1/2 t. sea salt
  • lettuce
  • tomato
  • red onion
  • cucumber

Instructions

  1. In a large bowl, mix ground turkey, spinach, feta cheese, oregano, dill, cumin, salt and pepper gently until just combined. Separate into four patties
  2. Lightly oil grill and add burgers, grilling 4-5 minutes per side until juices run clear. Be sure to grill buns at the end.
  3. While burgers cook, mix up greek yogurt, lemon juice, lemon zest, dill, salt and pepper. Keep refrigerated until ready to eat.
  4. Add burgers to grilled buns, top with lettuce, tomato, red onion and cucumber and slather Lemon Yogurt sauce on top.
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http://www.thecomforttable.net/greek-turkey-burgers/

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