General Recipes

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

This pork tenderloin medallions in a mouthwatering mushroom Marsala sauce is another amazing, easy, and quick weeknight meal that is hard to miss! It’s a great dish for everyone. For this recipe, you can swap the pork medallions with thin chicken cutlets and expect great results!

Ingredients

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 pounds of pork tenderloin, (about 2 small or one large tenderloin)

2 medium shallots, finely diced (can substitute red onion)

2 tablespoons butter

1 tablespoon all-purpose flour

3 tablespoons heavy cream

1 c. chicken broth

12 ounces cremini mushrooms, thinly sliced (or regular button mushrooms)

1/4 c. chopped fresh flat-leaf parsley, plus more for garnish

1/2 c. dry Marsala wine, not sweet Marsala (look for Dry on the label)

Kosher salt and freshly ground black pepper

How to make Pork Tenderloin Medallions in Mushroom Marsala Sauce

Step 1: Start by trimming the tenderloins of any excess fat and silverskin. Into about 1 1/2-inch thickness medallions, cut the tenderloins. In the palm of your hand, place the medallions with the cut-side up and press down to slightly flatten. Then, sprinkle the meat with salt and pepper.

Step 2: In a large skillet, heat 3 tbsp oil and 1 tbsp butter over high heat. Add the meat to the pan once the butter has melted and foaming. Sear the meat for about 2 to 3 minutes until browned. Make sure not to overcrowd the pan. Flip the meat and continue to sear the other side for another 2 minutes or until browned and slightly firm to the touch. To a plate, transfer the cooked pork.

Step 3: In the same pan. Melt the rest of the 2 tbsp butter. Then, add the shallots and a pinch of salt. Cook for about 30 seconds, stirring using a wooden spoon and scraping any browned bits from the bottom of the pan. Next, add the mushrooms and continue to cook for 3 minutes more until the liquid has evaporated and the mushrooms are golden. Sprinkle the flour over the mushrooms and pour in the Marsala. Let it boil until the Marsala is almost fully evaporated.

Step 4: Pour in the chicken broth and cook for additional 3 minutes until reduced by half. Next, stir in the cream along with parsley. Place the pork back into the pan with any accumulated juices and cook for 2 to 4 minutes more, flipping once, until the pork is slightly pink in the center and firm. Adjust the salt and pepper according to taste.

Step 5: Serve the pork tenderloin immediately, garnished with more parsley. Enjoy!

Nutrition Facts:

Sodium: 397mg | Calcium: 44mg | Vitamin C: 5.1mg | Vitamin A: 430IU | Sugar: 4g | Potassium: 1388mg | Cholesterol: 185mg | Calories: 565 kcal | Saturated Fat: 12g | Fat: 31g | Protein: 50g | Carbohydrates: 11g | Iron: 3mg

Pork Tenderloin Medallions in Mushroom Marsala Sauce

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 This pork tenderloin medallions in a mouthwatering mushroom Marsala sauce is another amazing,… General Recipes Pork Tenderloin Medallions in Mushroom Marsala Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 397 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 pounds of pork tenderloin, (about 2 small or one large tenderloin)
• 2 medium shallots, finely diced (can substitute red onion)
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 3 tablespoons heavy cream
• 1 c. chicken broth
• 12 ounces cremini mushrooms, thinly sliced (or regular button mushrooms)
• 1/4 c. chopped fresh flat-leaf parsley, plus more for garnish
• 1/2 c. dry Marsala wine, not sweet Marsala (look for Dry on the label)
• Kosher salt and freshly ground black pepper

Instructions

Step 1: Start by trimming the tenderloins of any excess fat and silverskin. Into about 1 1/2-inch thickness medallions, cut the tenderloins. In the palm of your hand, place the medallions with the cut-side up and press down to slightly flatten. Then, sprinkle the meat with salt and pepper.

Step 2: In a large skillet, heat 3 tbsp oil and 1 tbsp butter over high heat. Add the meat to the pan once the butter has melted and foaming. Sear the meat for about 2 to 3 minutes until browned. Make sure not to overcrowd the pan. Flip the meat and continue to sear the other side for another 2 minutes or until browned and slightly firm to the touch. To a plate, transfer the cooked pork.

Step 3: In the same pan. Melt the rest of the 2 tbsp butter. Then, add the shallots and a pinch of salt. Cook for about 30 seconds, stirring using a wooden spoon and scraping any browned bits from the bottom of the pan. Next, add the mushrooms and continue to cook for 3 minutes more until the liquid has evaporated and the mushrooms are golden. Sprinkle the flour over the mushrooms and pour in the Marsala. Let it boil until the Marsala is almost fully evaporated.

Step 4: Pour in the chicken broth and cook for additional 3 minutes until reduced by half. Next, stir in the cream along with parsley. Place the pork back into the pan with any accumulated juices and cook for 2 to 4 minutes more, flipping once, until the pork is slightly pink in the center and firm. Adjust the salt and pepper according to taste.

Step 5: Serve the pork tenderloin immediately, garnished with more parsley. Enjoy!

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 9

With a deeper and richer flavor, I am pretty confident that this gooey butter cake with brown butter would be your next favorite. Serve this as an amazing dessert, or enjoy ala mode top with a big scoop of caramel ice cream.

If you are a fan of gooey butter cake, this is for you. Sounds fancy and tastes so good and rich with a touch of toasted nuts. This is not your traditional gooey butter cake, though. It’s way better and with a fun and decadent twist! The best part is you can easily and quickly whip this up at home.

Ingredients

CRUST:

2 Eggs

½ c. butter

1 box golden butter recipe yellow cake mix

FILLING:

¼ c. brown sugar

4 c. powdered sugar (1 pound)

1 Egg

1 tsp vanilla

8 oz. cream cheese, softened

How to make Gooey Butter Cake with Brown Butter

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch pan. Grease and set aside.

Step 2: Heat the butter in a small saucepan over medium heat until brown and has a nutty aroma. Remove from the heat and let it cool for about 5 minutes.

Step 3: Place the butter and cake mix in a large mixing bowl. Mix well before adding the eggs.

Step 4: Into the prepared pan, press the dough using a spatula.

Step 5: Place the cream cheese, powdered sugar, brown sugar, vanilla, and egg in a large bowl. Mix well until smooth. Then, pour this over the dough crust.

Step 6: Sprinkle the powdered sugar on top. Place in the preheated oven and bake for about 40 to 45 minutes until a slight crust forms.

Tips:

Feel free to make this cake in an 8 x 8 or 9 x 9 or 9 x 13-inch pan. Adjust the baking time accordingly.

Nutrition Facts:

Calories: 629.53 kcal (31%), Carbohydrates: 104.81g (35%), Protein: 5.58g (11%), Fat: 21.85g (34%), Saturated Fat: 12.73g (64%), Cholesterol: 109.39mg (36%), Sodium: 612.72mg (26%), Potassium: 90.14mg (3%), Fiber: 0.69g (3%), Sugar: 81.02g (90%), Vitamin A: 732.78IU (15%), Calcium: 162.22mg (16%), Iron: 1.62mg (9%)

Gooey Butter Cake with Brown Butter

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 9 With a deeper and richer flavor, I am pretty confident that this gooey… General Recipes Gooey Butter Cake with Brown Butter European Print This

Serves: 9 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 629.53 calories 21.85 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CRUST:
• 2 Eggs
• ½ c. butter
• 1 box golden butter recipe yellow cake mix
• FILLING:
• ¼ c. brown sugar
• 4 c. powdered sugar (1 pound)
• 1 Egg
• 1 tsp vanilla
• 8 oz. cream cheese, softened

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch pan. Grease and set aside.

Step 2: Heat the butter in a small saucepan over medium heat until brown and has a nutty aroma. Remove from the heat and let it cool for about 5 minutes.

Step 3: Place the butter and cake mix in a large mixing bowl. Mix well before adding the eggs.

Step 4: Into the prepared pan, press the dough using a spatula.

Step 5: Place the cream cheese, powdered sugar, brown sugar, vanilla, and egg in a large bowl. Mix well until smooth. Then, pour this over the dough crust.

Step 6: Sprinkle the powdered sugar on top. Place in the preheated oven and bake for about 40 to 45 minutes until a slight crust forms.

Notes

Feel free to make this cake in an 8 x 8 or 9 x 9 or 9 x 13-inch pan. Adjust the baking time accordingly.

Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 6

This crustless zucchini quiche guarantees a rich custard filling with delicate zucchini flavor, herbs, and soft saltiness from smoked gouda cheese. This is a winner quiche that even your fussiest eaters will love!

Ingredients

6 large eggs

1/2 teaspoon salt

1 lb grated zucchini

1 c. heavy cream

2 tablespoons snipped fresh chives

8 ounces smoked Gouda cheese (or add 1/8–1/4 teaspoon liquid smoke)

1/2 teaspoon dried dill

1/4 teaspoon white pepper

2 teaspoon soft butter

1/4 teaspoon salt

How to make Crustless Zucchini Quiche

Step 1: In a colander, place the zucchini and sprinkle with half tsp salt. Using your hands, thoroughly mix the salt into the zucchini. Set aside for 10 minutes. In the meantime, grate the cheese.

Step 2: Prepare the oven. Set the rack to the middle position and preheat it to 350 degrees F. Grease with butter a 9-10-inch pie plate or quiche dish.

Step 3: Under running water, thoroughly rinse the zucchini. Squeeze out as much liquid from the zucchini using your clean hands. Into a medium bowl, place the zucchini and mix with dried dill and chives.

Step 4: Into a medium bowl, measure the salt, pepper, eggs, and heavy cream. Beat well until the mixture is frothy.

Step 5: Into the pie plate, layer 1/4 of the cheese, followed by 1/3 of the zucchini. Layer the cheese, alternating with the zucchini. Over the quiche, gently pour the egg mixture.

Step 6: Place in the preheated oven and bake for about 40 to 50 minutes until the quiche is brown and just a little tender in the center. Note that the baking time varies depending on your oven. Take the quiche out of the oven when done and allow it to cool to room temperature. Serve with a simple green salad on the side.

Step 7: You can keep any leftovers in the fridge. Simply cover with cling film. Before serving, reheat in the oven or microwave.

Nutrition Facts:

Serves 6 at 4.1g NET CARBS, Calories: 314 kcal | Carbohydrates: 5g | Protein: 14g | Fat: 27g | Cholesterol: 291mg | Sodium: 577mg | Fiber: 0.9g | Sugar: 1.75g

Crustless Zucchini Quiche Recipe

Rebecca Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 6 This crustless zucchini quiche guarantees a rich custard filling with delicate… General Recipes Crustless Zucchini Quiche Recipe European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 314 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large eggs
• 1/2 teaspoon salt
• 1 lb grated zucchini
• 1 c. heavy cream
• 2 tablespoons snipped fresh chives
• 8 ounces smoked Gouda cheese (or add 1/8–1/4 teaspoon liquid smoke)
• 1/2 teaspoon dried dill
• 1/4 teaspoon white pepper
• 2 teaspoon soft butter
• 1/4 teaspoon salt

Instructions

Step 1: In a colander, place the zucchini and sprinkle with half tsp salt. Using your hands, thoroughly mix the salt into the zucchini. Set aside for 10 minutes. In the meantime, grate the cheese.

Step 2: Prepare the oven. Set the rack to the middle position and preheat it to 350 degrees F. Grease with butter a 9-10-inch pie plate or quiche dish.

Step 3: Under running water, thoroughly rinse the zucchini. Squeeze out as much liquid from the zucchini using your clean hands. Into a medium bowl, place the zucchini and mix with dried dill and chives.

Step 4: Into a medium bowl, measure the salt, pepper, eggs, and heavy cream. Beat well until the mixture is frothy.

Step 5: Into the pie plate, layer 1/4 of the cheese, followed by 1/3 of the zucchini. Layer the cheese, alternating with the zucchini. Over the quiche, gently pour the egg mixture.

Step 6: Place in the preheated oven and bake for about 40 to 50 minutes until the quiche is brown and just a little tender in the center. Note that the baking time varies depending on your oven. Take the quiche out of the oven when done and allow it to cool to room temperature. Serve with a simple green salad on the side.

Step 7: You can keep any leftovers in the fridge. Simply cover with cling film. Before serving, reheat in the oven or microwave.

Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Servings: 4

I love the perfect blend of the creamy marinara sauce of this Penne Alla Vodka. Plus, it has just the right amount of vodka. Enjoy this as is, or easily add cooked sliced chicken for a full, easy meal that is great any time. This Penne Alla Vodka also makes an amazing freezer food for a simple, and quick meal.

Ingredients

2 tbsp cold butter

3 cloves garlic, thinly sliced

3 tbsp olive oil

1 tbsp fresh basil, roughly chopped

1 tsp red pepper flakes

3-4 tbsp vodka

¾ c. heavy cream

Salt/Pepper, to taste

28 ounces whole plum tomatoes, undrained

1 pound penne

¼ c. Parmesan cheese, finely grated

Fresh parsley, roughly chopped

How to make Penne Alla Vodka

Step 1: In a blender, food mill, or immersion blender, puree the tomatoes and set them aside.

Step 2: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced garlic and basil into the pot and cook for about 1 to 2 minutes or until aromatic and tender. Then, turn the heat off.

Step 3: To the pan, add the vodka and allow it to sizzle. Turn the heat back on and simmer the vodka over medium heat until there is only around 1 tbsp of vodka left.

Step 4: Add the pureed tomatoes to the pan and simmer for about 45 minutes or so or until the mixture has decreased and becomes slightly thick.

Step 5: Following the package directions, cook the penne. You can use 3/4 pound instead of a full pound for saucier pasta. When done, drain the penne, making sure to reserve about 1/4 c pasta water.

Step 6: To the sauce, add the heavy cream and red pepper flakes. Next, add 2 tbsp cold butter and pour the pasta water. Stir well until blended. To taste, season with salt and pepper.

Step 7: To the sauce, add the drained pasta and toss.

Step 8: Before serving, garnish the penne with some roughly chopped parsley and Parmesan cheese. Enjoy!

Nutrition Facts:

Calories: 711 kcal, Carbohydrates: 87g, Protein: 18g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 80mg, Sodium: 183mg, Potassium: 305mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1054IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 2mg

Penne Alla Vodka

Rebecca Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Servings: 4 I love the perfect blend of the creamy marinara sauce of… General Recipes Penne Alla Vodka European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 711 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp cold butter
• 3 cloves garlic, thinly sliced
• 3 tbsp olive oil
• 1 tbsp fresh basil, roughly chopped
• 1 tsp red pepper flakes
• 3-4 tbsp vodka
• ¾ c. heavy cream
• Salt/Pepper, to taste
• 28 ounces whole plum tomatoes, undrained
• 1 pound penne
• ¼ c. Parmesan cheese, finely grated
• Fresh parsley, roughly chopped

Instructions

Step 1: In a blender, food mill, or immersion blender, puree the tomatoes and set them aside.

Step 2: In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the thinly sliced garlic and basil into the pot and cook for about 1 to 2 minutes or until aromatic and tender. Then, turn the heat off.

Step 3: To the pan, add the vodka and allow it to sizzle. Turn the heat back on and simmer the vodka over medium heat until there is only around 1 tbsp of vodka left.

Step 4: Add the pureed tomatoes to the pan and simmer for about 45 minutes or so or until the mixture has decreased and becomes slightly thick.

Step 5: Following the package directions, cook the penne. You can use 3/4 pound instead of a full pound for saucier pasta. When done, drain the penne, making sure to reserve about 1/4 c pasta water.

Step 6: To the sauce, add the heavy cream and red pepper flakes. Next, add 2 tbsp cold butter and pour the pasta water. Stir well until blended. To taste, season with salt and pepper.

Step 7: To the sauce, add the drained pasta and toss.

Step 8: Before serving, garnish the penne with some roughly chopped parsley and Parmesan cheese. Enjoy!

Prep Time: 10 mins | Total Time: 10 mins | Servings: 8

In the past, when I heard pesto there is only one thing that came to mind. It’s the green one from Genoa. A general misconception is that put pesto inside a closed box. A few years back, I learned that in Italy there are all kinds of pesto sauces. One dish that immediately captured my attention is this wonderful Sicilian Pesto. Instead of pine nuts, this uses almonds, and the tomatoes guarantee a much lighter and brighter flavor. This Sicilian Pesto is such an amazing condiment all year round, especially during summer. Simply keep it in a jar, and it’ll be good for a couple of days.

My kids love this Sicilian pesto. They enjoy it tossed with pasta with fresh mozzarella. My husband and I use this as a spread on crostini. You can even serve this with your favorite grilled protein or veggies. Whenever I make a cheese board, I am sure not to miss this. This Sicilian Pesto is a must and a great addition to your every dish to enjoy a hint of refreshing flavor.

INGREDIENTS

1/2 c. extra virgin olive oil

1 clove of garlic, peeled and smashed

1/2 c. toasted slivered almonds

1-pint cherry or grape tomatoes, halved

1 c. packed basil leaves

1/2 c. freshly grated Parmesan cheese

1 tsp kosher salt

1/2 tsp red pepper flakes

How to make Sicilian Pesto

Step 1: Place the almonds and garlic in the bowl of a food processor or high-speed blender. Pulse until finely chopped. Then, add the basil along with the tomatoes, salt, and pepper flakes. Pulse to mix. Add the oil in a thin stream while the motor is still running until well blended. To a bowl, transfer the sauce and whisk in the Parmesan cheese.

Step 2: Toss this Sicilian Pesto with pasta and fresh mozzarella, or serve as a spread on crostini, vegetables, or protein. Enjoy!

Sicilian Pesto

Rebecca Prep Time: 10 mins | Total Time: 10 mins | Servings: 8 In the past, when I heard pesto there is only one thing that came to mind. It’s the… General Recipes Sicilian Pesto European Print This

Serves: 8 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. extra virgin olive oil
• 1 clove of garlic, peeled and smashed
• 1/2 c. toasted slivered almonds
• 1-pint cherry or grape tomatoes, halved
• 1 c. packed basil leaves
• 1/2 c. freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes

Instructions

Step 1: Place the almonds and garlic in the bowl of a food processor or high-speed blender. Pulse until finely chopped. Then, add the basil along with the tomatoes, salt, and pepper flakes. Pulse to mix. Add the oil in a thin stream while the motor is still running until well blended. To a bowl, transfer the sauce and whisk in the Parmesan cheese.

Step 2: Toss this Sicilian Pesto with pasta and fresh mozzarella, or serve as a spread on crostini, vegetables, or protein. Enjoy!

Prep Time: 10 mins | Cook Time: 15 mins | Marinating time: 30 mins | Total Time: 55 mins | Servings: 4

Moist, super delicious, and hearty grilled pork tenderloin. This is your perfect option if you are looking for an easy yet the best healthy grilled pork tenderloin for a fancy dinner or entertaining. The marinade ingredients are made with only pantry staples, and the grilling process guarantees a faultless pork tenderloin always.

Ingredients

2 tsp minced garlic

1 ½-2 lbs pork tenderloin

2 tsp honey

¼ c. oil

½ tsp salt

1 tsp Italian herb seasoning blend – or ¼ tsp each dried basil, thyme, oregano, and parsley or rosemary

2 tsp Dijon mustard

juice of ½ lemon

⅛ tsp cracked black pepper – or a pinch of finely ground black pepper

How to make Best Ever Healthy Grilled Pork Tenderloin

Step 1: Using a paper towel, pat the pork tenderloin dry.

Step 2: Mix the lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey until well blended. In a large ziplock bag, pour half of this mixture. Add the tenderloin to the bag. Make sure to press the excess air out before sealing the bag. Set the bag aside and chill the tenderloin for about 30 minutes.

Step 3: Oil the grates of the grill and preheat to medium.

Step 4: Transfer the pork to the preheated grill using tongs. Close the grill and cook the pork tenderloin for about 15 to 20 minutes, flipping the meat a couple of times to ensure even cooking. Halfway through grilling, brush all sides of pork tenderloin with the reserved marinade. When the internal temperature of the pork tenderloin reaches 145 degrees the pork is done.

Step 5: To a cutting board, transfer the grilled pork tenderloin and let it rest for about 5 minutes before slicing.

Note:

If using more than 2 1/2 inches thick pork tenderloin, slice it in half lengthwise to make two thinner pieces of tenderloin before proceeding with the recipe.

Nutrition Facts:

Calories: 342 kcal, Carbohydrates: 4 g, Protein: 35 g, Fat: 20 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 111 mg, Sodium: 408 mg, Potassium: 680 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 5 IU, Vitamin C: 1 mg, Calcium: 15 mg, Iron: 2 mg

Best Ever Healthy Grilled Pork Tenderloin

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Marinating time: 30 mins | Total Time: 55 mins | Servings: 4 Moist, super delicious, and hearty grilled pork tenderloin.… General Recipes Best Ever Healthy Grilled Pork Tenderloin 20 Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 342 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp minced garlic
• 1 ½-2 lbs pork tenderloin
• 2 tsp honey
• ¼ c. oil
• ½ tsp salt
• 1 tsp Italian herb seasoning blend - or ¼ tsp each dried basil, thyme, oregano, and parsley or rosemary
• 2 tsp Dijon mustard
• juice of ½ lemon
• ⅛ tsp cracked black pepper - or a pinch of finely ground black pepper

Instructions

Step 1: Using a paper towel, pat the pork tenderloin dry.

Step 2: Mix the lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey until well blended. In a large ziplock bag, pour half of this mixture. Add the tenderloin to the bag. Make sure to press the excess air out before sealing the bag. Set the bag aside and chill the tenderloin for about 30 minutes.

Step 3: Oil the grates of the grill and preheat to medium.

Step 4: Transfer the pork to the preheated grill using tongs. Close the grill and cook the pork tenderloin for about 15 to 20 minutes, flipping the meat a couple of times to ensure even cooking. Halfway through grilling, brush all sides of pork tenderloin with the reserved marinade. When the internal temperature of the pork tenderloin reaches 145 degrees the pork is done.

Step 5: To a cutting board, transfer the grilled pork tenderloin and let it rest for about 5 minutes before slicing.

Notes

If using more than 2 1/2 inches thick pork tenderloin, slice it in half lengthwise to make two thinner pieces of tenderloin before proceeding with the recipe.

Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 4

These succulent paprika-baked chicken thighs are super easy to make. And with the special blend, you’ll never buy pre-made seasonings again! You can even use this same spice blend on any grilled meat such as chicken breasts, beef, and kabobs.

Ingredients

Paprika Baked Chicken Thighs:

2 tablespoons mayonnaise or oil (virgin olive oil or vegetable oil)

8 chicken thighs, bone-in, skinless (8 thighs = 1 pound 3 ounces)

1/2 teaspoon kosher salt

2 tablespoons chopped parsley for garnish

2 tablespoons Paprika Spice Blend for Chicken

Paprika Spice Blend for Chicken, Beef (Use ONLY 2 Tbsp for this recipe):

1 tablespoon Onion Powder

3 tablespoons Garlic Powder

3 tablespoons Ground Black Pepper

4 tablespoons Smoked Paprika

3 tablespoons Brown Sugar

1 teaspoon Cayenne Pepper

How to make Paprika Baked Chicken Thighs

Step 1: To make the Paprika Meat Spice Blend for Chicken, and Beef, place all the meat spice blend ingredients in a small container. Cover the container and shake everything until well blended. Note that for this recipe, you only need 2 tablespoons of the spice blend.

Step 2: Place the baking rack in the middle position in the oven, then preheat it to 450 degrees F.

Step 3: After removing the chicken skin, trim any fat off.

Step 4: In a Ziploc or large bowl, add 8 chicken thighs, 2 tbsp oil or mayonnaise, 2 tbsp of the Paprika Meat Spice Blend, and half tsp salt. Toss well, coating the chicken completely.

Step 5: For a 9 x 9-inch baking pan, add the chicken. Place in the preheated oven and bake for about 45 to 55 minutes, uncovered, until the chicken thighs are easily pierced with a knife or fork, and the juices run clear. The chicken is done when its internal temperature reaches 165 degrees F.

Step 6: Serve the paprika-baked chicken thighs immediately, garnished with some parsley. Enjoy!

Notes:

Here is a close scale version of the paprika chicken spice blend to make enough for this recipe:

2/3 teaspoon Brown Sugar

2/3 teaspoon Garlic Powder

3/4 teaspoon Smoked Paprika

1/4 teaspoon Onion Powder

Small Pinch Cayenne Pepper

2/3 teaspoon Ground Black Pepper

Nutrition Facts:

Amount Per Serving: Calories 406, Calories from Fat 135, Fat 15g23%, Saturated Fat 3g19%, Cholesterol 196mg65%, Sodium 532mg23%, Potassium 947mg27%, Carbohydrates 27g9%, Fiber 7g29%, Sugar 10g11%, Protein 42g84%, Vitamin A 3995IU80%, Vitamin C 3.3 mg4%, Calcium 195mg20%, Iron 6.9 mg38%

Paprika Baked Chicken Thighs

Rebecca Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 4 These succulent paprika-baked chicken thighs are super easy to make. And… General Recipes Paprika Baked Chicken Thighs 15 Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 200 calories 406 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Paprika Baked Chicken Thighs:
• 2 tablespoons mayonnaise or oil (virgin olive oil or vegetable oil)
• 8 chicken thighs, bone-in, skinless (8 thighs = 1 pound 3 ounces)
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped parsley for garnish
• 2 tablespoons Paprika Spice Blend for Chicken
• Paprika Spice Blend for Chicken, Beef (Use ONLY 2 Tbsp for this recipe):
• 1 tablespoon Onion Powder
• 3 tablespoons Garlic Powder
• 3 tablespoons Ground Black Pepper
• 4 tablespoons Smoked Paprika
• 3 tablespoons Brown Sugar
• 1 teaspoon Cayenne Pepper

Instructions

Step 1: To make the Paprika Meat Spice Blend for Chicken, and Beef, place all the meat spice blend ingredients in a small container. Cover the container and shake everything until well blended. Note that for this recipe, you only need 2 tablespoons of the spice blend.

Step 2: Place the baking rack in the middle position in the oven, then preheat it to 450 degrees F.

Step 3: After removing the chicken skin, trim any fat off.

Step 4: In a Ziploc or large bowl, add 8 chicken thighs, 2 tbsp oil or mayonnaise, 2 tbsp of the Paprika Meat Spice Blend, and half tsp salt. Toss well, coating the chicken completely.

Step 5: For a 9 x 9-inch baking pan, add the chicken. Place in the preheated oven and bake for about 45 to 55 minutes, uncovered, until the chicken thighs are easily pierced with a knife or fork, and the juices run clear. The chicken is done when its internal temperature reaches 165 degrees F.

Step 6: Serve the paprika-baked chicken thighs immediately, garnished with some parsley. Enjoy!

Notes

Here is a close scale version of the paprika chicken spice blend to make enough for this recipe: 2/3 teaspoon Brown Sugar 2/3 teaspoon Garlic Powder 3/4 teaspoon Smoked Paprika 1/4 teaspoon Onion Powder Small Pinch Cayenne Pepper 2/3 teaspoon Ground Black Pepper

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8

Juicy, tender, and flavorful chicken thighs in a silky and smooth creamy white wine sauce. This impressive herb-roasted chicken dinner is very addictive! It is incredibly easy to throw together using only a few simple ingredients. Serve this chicken dish with roasted veggies, rice, and mashed potatoes for a filling weeknight meal perfect for your entire family!

Ingredients

3 pounds chicken thighs, bone-in, skin-on

1 tbsp olive oil

Italian seasoning (divided)

1 medium onion, diced

2 tbsp butter

3 garlic cloves, chopped

Salt and pepper

3-4 thyme sprigs (leaves only)

1 c. chicken stock

½ c. white wine

½ c. heavy cream

Salt and pepper to taste

1 tbsp flour for thickening the sauce

How to make Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. In the meantime, season the chicken thighs with salt, pepper, and Italian seasoning. Once the oil is hot, add the chicken thighs to the skillet, skin-side-down, and cook for about 4 to 5 minutes over medium-high heat until the first side is brown. Flip the chicken thighs and sear the other side for about 4 minutes. Set the chicken aside when done.

Step 3: In the same pan, add 2 tbsp butter. Add the onion and saute for about 3 to 4 minutes until browned. Next, add the chopped garlic along with the thyme and 1 tsp seasoning. Cook for a minute more.

Step 4: In the oil in the pan, add 1 tbsp flour and cook for just 1 minute until the flour is no longer white. Gradually pour in the wine, adjust the heat to high, and cook for a couple of minutes.

Step 5: Pour in the chicken stock and add the heavy cream. Mix well and continue to cook for another 5 minutes until the mixture has slightly reduced. Adjust the salt and pepper if needed.

Step 6: Place the chicken thighs back into the pan. Transfer the pan to the preheated oven and bake the chicken thighs for about 35 minutes, uncovered.

Step 7: Remove the pan from the oven when the chicken is done. Garnish with some fresh thyme, and serve the chicken thighs right away with mashed potatoes, roasted veggies, or rice. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 500, Calories from Fat 342, Fat 38g58%, Saturated Fat 13g81%, Cholesterol 195mg65%, Sodium 497mg22%, Potassium 426mg12%, Carbohydrates 5g2%, Sugar 1g1%, Protein 29g58%, Vitamin A 460IU9%, Vitamin C 2mg2%, Calcium 39mg4%, Iron 1.6 mg9%

Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8 Juicy, tender, and flavorful chicken thighs in a silky and smooth creamy white… General Recipes Herb Roasted Chicken Thighs in Creamy White Wine Sauce European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 500 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 pounds chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• Italian seasoning (divided)
• 1 medium onion, diced
• 2 tbsp butter
• 3 garlic cloves, chopped
• Salt and pepper
• 3-4 thyme sprigs (leaves only)
• 1 c. chicken stock
• ½ c. white wine
• ½ c. heavy cream
• Salt and pepper to taste
• 1 tbsp flour for thickening the sauce

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. In the meantime, season the chicken thighs with salt, pepper, and Italian seasoning. Once the oil is hot, add the chicken thighs to the skillet, skin-side-down, and cook for about 4 to 5 minutes over medium-high heat until the first side is brown. Flip the chicken thighs and sear the other side for about 4 minutes. Set the chicken aside when done.

Step 3: In the same pan, add 2 tbsp butter. Add the onion and saute for about 3 to 4 minutes until browned. Next, add the chopped garlic along with the thyme and 1 tsp seasoning. Cook for a minute more.

Step 4: In the oil in the pan, add 1 tbsp flour and cook for just 1 minute until the flour is no longer white. Gradually pour in the wine, adjust the heat to high, and cook for a couple of minutes.

Step 5: Pour in the chicken stock and add the heavy cream. Mix well and continue to cook for another 5 minutes until the mixture has slightly reduced. Adjust the salt and pepper if needed.

Step 6: Place the chicken thighs back into the pan. Transfer the pan to the preheated oven and bake the chicken thighs for about 35 minutes, uncovered.

Step 7: Remove the pan from the oven when the chicken is done. Garnish with some fresh thyme, and serve the chicken thighs right away with mashed potatoes, roasted veggies, or rice. Enjoy!

Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Serves: 6 people

Enjoy a fancy dinner at home with this delicious Pasta Alla Vodka. It’s super easy to make and great for entertaining. And the wonderful velvety and luxurious texture of this pasta is very impressive!

INGREDIENTS

1 c. vodka

2/3 c. heavy cream, at room temperature

1 quart Simple Tomato Sauce recipe follows, or store-bought marinara sauce, blended until smooth

1 lb short pasta, such as penne, rigatoni or Paccheri

1/2 c. grated Parmesan

Simple Tomato Sauce:

1 small onion chopped

1/2 c. extra-virgin olive oil

2 dried bay leaves

2 cloves garlic, chopped

1 stalk celery, chopped

2 32-oz. cans of crushed tomatoes

1 carrot, chopped

4 to 6 basil leaves

Sea salt and freshly ground black pepper

4 tbsp unsalted butter optional

Sea salt and freshly ground black pepper

How to make Giada’s Pasta Alla Vodka

Step 1: In a heavy large skillet, simmer the tomato sauce and vodka over low heat for about 20 minutes or until the mixture reduces by 1/4, stirring occasionally. Then, whisk in the cream. Let everything simmer until the sauce is heated through. Add the Parmesan cheese and stir well until melted and incorporated.

Step 2: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Drain when done and toss into the sauce.

Step 3: To make the simple tomato sauce, heat the oil in a large casserole pot over medium-high heat. Then, add the onion and garlic. Cook for about 2 minutes until soft and translucent. Next, add the celery and carrots and sprinkle with salt and pepper. Continue to cook for another 5 minutes until the veggies have softened. Now, add the tomatoes along with the basil and bay leaves. Adjust the heat to low and put the lid on. Simmer the sauce for an hour until thick. Remove and discard the bay leaves. Adjust the seasoning according to taste. You can add unsalted butter (1 tbsp at a time) if the sauce ends up too acidic.

Step 4: Into the bowl of a food processor, pour half of the tomato sauce. Blend until smooth and continue with the rest of the tomato sauce. You can keep half of the sauce in plastic freezer bags if not using all the sauce. Make sure to cool the sauce completely. Store the sauce in the freezer for up to 6 months.

NUTRITION FACTS:

Calories: 744 | Carbohydrates: 82g | Protein: 19g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 548mg | Potassium: 1129mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2726IU | Vitamin C: 30mg | Calcium: 232mg | Iron: 5mg

Giada's Pasta Alla Vodka

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Serves: 6 people Enjoy a fancy dinner at home with this… General Recipes Giada’s Pasta Alla Vodka European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 744 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. vodka
• 2/3 c. heavy cream, at room temperature
• 1 quart Simple Tomato Sauce recipe follows, or store-bought marinara sauce, blended until smooth
• 1 lb short pasta, such as penne, rigatoni or Paccheri
• 1/2 c. grated Parmesan
• Simple Tomato Sauce:
• 1 small onion chopped
• 1/2 c. extra-virgin olive oil
• 2 dried bay leaves
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 2 32-oz. cans of crushed tomatoes
• 1 carrot, chopped
• 4 to 6 basil leaves
• Sea salt and freshly ground black pepper
• 4 tbsp unsalted butter optional
• Sea salt and freshly ground black pepper

Instructions

Step 1: In a heavy large skillet, simmer the tomato sauce and vodka over low heat for about 20 minutes or until the mixture reduces by 1/4, stirring occasionally. Then, whisk in the cream. Let everything simmer until the sauce is heated through. Add the Parmesan cheese and stir well until melted and incorporated.

Step 2: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Drain when done and toss into the sauce.

Step 3: To make the simple tomato sauce, heat the oil in a large casserole pot over medium-high heat. Then, add the onion and garlic. Cook for about 2 minutes until soft and translucent. Next, add the celery and carrots and sprinkle with salt and pepper. Continue to cook for another 5 minutes until the veggies have softened. Now, add the tomatoes along with the basil and bay leaves. Adjust the heat to low and put the lid on. Simmer the sauce for an hour until thick. Remove and discard the bay leaves. Adjust the seasoning according to taste. You can add unsalted butter (1 tbsp at a time) if the sauce ends up too acidic.

Step 4: Into the bowl of a food processor, pour half of the tomato sauce. Blend until smooth and continue with the rest of the tomato sauce. You can keep half of the sauce in plastic freezer bags if not using all the sauce. Make sure to cool the sauce completely. Store the sauce in the freezer for up to 6 months.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6

These are the best quesadillas I’ve ever tasted! Insanely delicious, cheesy, and super easy to make.

Ingredients:

2 tablespoons Olive Oil, or as needed

6 8-inch Flour Tortillas

Beef:

1/2 c/ 125ml Water or Low Sodium Beef Stock

1-pound/500 grams Lean Ground Beef

1 heaped tablespoon Tomato Puree (Tomato Paste in the US)

1 teaspoon each: Garlic Powder, Oregano, Salt

2 teaspoons each: Paprika, Cumin

1/2 teaspoon each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour

Olive Oil, as needed

1/4 teaspoon Black Pepper

Fillings:

1.5 c./150 grams Cheddar, shredded

1.5 c./150 grams Monterey Jack, shredded

1 small White Onion, finely diced

1 c. Pickled Jalapenos, sliced (optional)

1 small Red Pepper (bell pepper), finely diced

1/2 can Black Beans, rinsed

HOW TO MAKE CHEESY GROUND BEEF QUESADILLAS

Step 1: Place 2 teaspoons of each paprika and cumin in a small bowl along with 1 teaspoon garlic powder, oregano, salt, half tsp onion powder, half tsp cayenne pepper, and 1/4 tsp black pepper. Mix well.

Step 2: In a pan over medium heat, drizzle the olive oil. Then, add the onion and red pepper. Fry until softened and set aside.

Step 3: In the same pan, add the beef and break it into small pieces using a wooden spoon. Cook until browned. Return the onion/pepper mixture to the pan and stir in the spices.

Step 4: To the pan with the beef, add 1 tbsp tomato puree/paste. Cook for a couple of minutes. Pour on half a cup of water or low sodium beef stock and deglaze the pan. Next, stir in half tsp cornstarch/cornflour. Or you can add 2 to 3 tbsp liquid and no cornstarch/cornflour. Lastly, add half a can of black beans and simmer everything for about 5 minutes, stirring often.

Step 5: Take the pan off the heat once there is no liquid remaining in the pan and the beef is juicy. Pour everything into a bowl and let the beef rest.

Step 6: Using a paper towel, wipe the pan.

Step 7: Brush oil on one side of each tortilla wrap. In the pan, lay one tortilla wrap, oil-side-down. On top, sprinkle 1/4 c cheese, about half a cup of the beef mixture, and jalapenos. Top everything off with another 1/4 c cheese. Fold the tortilla over and do the same with another tortilla. Switch the heat on and fry the tortillas for a couple of minutes per side over medium heat until golden.

Nutrition Facts:

Amount Per Serving: Calories 587, Calories from Fat 285, Fat 31.67g49%, Saturated Fat 14.132g71%, Trans Fat 0.835g, Polyunsaturated Fat 2.34g, Monounsaturated Fat 11.805g, Cholesterol 104mg35%, Sodium 779mg32%, Potassium 698mg20%, Carbohydrates 38.6g13%, Fiber 4.6g18%, Sugar 3.61g4%, Protein 37.57g75%, Vitamin A 1325IU27%, Vitamin C 22.5 mg27%, Calcium 447mg45%, Iron 4.62 mg26%

CHEESY GROUND BEEF QUESADILLAS

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 6 These are the best quesadillas I’ve ever tasted! Insanely delicious, cheesy, and super… General Recipes CHEESY GROUND BEEF QUESADILLAS European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 587 calories 31.67 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons Olive Oil, or as needed
• 6 8-inch Flour Tortillas
• Beef:
• 1/2 c/ 125ml Water or Low Sodium Beef Stock
• 1-pound/500 grams Lean Ground Beef
• 1 heaped tablespoon Tomato Puree (Tomato Paste in the US)
• 1 teaspoon each: Garlic Powder, Oregano, Salt
• 2 teaspoons each: Paprika, Cumin
• 1/2 teaspoon each: Onion Powder, Cayenne Pepper, Cornstarch/Cornflour
• Olive Oil, as needed
• 1/4 teaspoon Black Pepper
• Fillings:
• 1.5 c./150 grams Cheddar, shredded
• 1.5 c./150 grams Monterey Jack, shredded
• 1 small White Onion, finely diced
• 1 c. Pickled Jalapenos, sliced (optional)
• 1 small Red Pepper (bell pepper), finely diced
• 1/2 can Black Beans, rinsed

Instructions

Step 1: Place 2 teaspoons of each paprika and cumin in a small bowl along with 1 teaspoon garlic powder, oregano, salt, half tsp onion powder, half tsp cayenne pepper, and 1/4 tsp black pepper. Mix well.

Step 2: In a pan over medium heat, drizzle the olive oil. Then, add the onion and red pepper. Fry until softened and set aside.

Step 3: In the same pan, add the beef and break it into small pieces using a wooden spoon. Cook until browned. Return the onion/pepper mixture to the pan and stir in the spices.

Step 4: To the pan with the beef, add 1 tbsp tomato puree/paste. Cook for a couple of minutes. Pour on half a cup of water or low sodium beef stock and deglaze the pan. Next, stir in half tsp cornstarch/cornflour. Or you can add 2 to 3 tbsp liquid and no cornstarch/cornflour. Lastly, add half a can of black beans and simmer everything for about 5 minutes, stirring often.

Step 5: Take the pan off the heat once there is no liquid remaining in the pan and the beef is juicy. Pour everything into a bowl and let the beef rest.

Step 6: Using a paper towel, wipe the pan.

Step 7: Brush oil on one side of each tortilla wrap. In the pan, lay one tortilla wrap, oil-side-down. On top, sprinkle 1/4 c cheese, about half a cup of the beef mixture, and jalapenos. Top everything off with another 1/4 c cheese. Fold the tortilla over and do the same with another tortilla. Switch the heat on and fry the tortillas for a couple of minutes per side over medium heat until golden.