While savoring the summer days, make good use of your barbecue while you can. Meals made on our grill, picnics in the park, dining al fresco, fresh fruit and ice cream desserts are the best parts of summer! And we are determined to get in as many of these simple pleasures as we can!
Pork is a meat that works so well with fruity flavors. We often lean towards apples but there are so many more options.
Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests. Pork tenderloin is the leanest cut of pork there is. But that doesn’t mean it’s dry, in fact when cooked correctly tenderloin is super tender and juicy. It’s also very budget friendly. The secret to keeping the meat from drying out is cooking it until the center is very light pink instead of white. Use a meat thermometer! Stop baking or cooking about 5 degrees before the final temperature because meat continues to cook for a few minutes after removing from heat. Plus let rest for several minutes before cutting. All those steps together make for a tender cut of pork.
This pork tenderloin is an interesting meal in that it not only has a peach glaze brushed over it, but a simple stuffing of parmesan with herbs and Dijon on the inside of the meat for some added flavor.
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Grilled Pork Tenderloin w/ Peach Glaze
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Glaze
Whisk all ingredients together, seasoning to taste with salt & pepper. (Glaze can be made a day in advance, covered & kept refrigerated. Bring to room temperature before using.)
Stuffing
In a small bowl, combine panko, cheese, herbs, garlic & pepper. Set aside.
Tenderloin
Remove silverskin. Butterfly pork tenderloin. With a meat mallet, pound tenderloin until it is an even thickness throughout. On the cut side, spread meat evenly with 2 Tbsp Dijon mustard. Sprinkle stuffing over the meat & smooth out. Starting at the long side, roll meat, enclosing the stuffing on the inside. Use toothpicks or metal skewers to hold meat together while it cooks.
Grilling
Heat the grill to high. Set aside a few Tbsp of peach glaze for brushing the cooked pork at the end.
Brush pork with oil, then sprinkle with salt & pepper. Grill 5-6 minutes per side to sear. Lower heat to medium high. Every 3 minutes, brush with more glaze & flip, for 15 minutes. From start to finish, total grilling time should be 25 - 27 minutes.
Use an instant read thermometer to check the temperature. Take the tenderloin off the grill when it reaches an internal temperature of 145 F.
Remove the pork from the grill, brush with the reserved peach glaze & let rest for 10 minutes to let the juices settle in & the meat cook just a bit more.
Remove skewers & slice into 1/2-inch thick slices & arrange on serving platter. Serve immediately.
When most people think of beef and cabbage, soup or cabbage rolls come to mind. But what about rethinking the way we eat this duo?
Beef and cabbage go well together for a variety of reasons. They are both substantial dishes that can handle bold seasonings. Beef and cabbage also have a similar texture, making them easy to combine in a dish. Cabbage’s mild acidity balances the beef’s richness, creating a dish that’s full of nuanced flavor.
The name ‘cabbage burger’ can be a little misleading for people unfamiliar with this culinary delight. It’s not a new type of veggie burger. Instead, it consists of juicy ground beef patties served on flavorful slices of roasted cabbage spread with a tomato sauce and topped off with some melted cheese! The perfect combination of savory, sensational flavors.
Burgers in some context can be found in nearly every part of the world. Over time the concept has evolved, and meat patties are served with an endless variety of creative ‘buns’ and toppings. This is a tasty fusion dish that combines the classic appeal of burgers with the goodness of cabbage, elevating your culinary experience to a whole new level.
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Oven Baked Cabbage Burgers
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
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Arrange cabbage slices on a rimmed sheet pan. Brush a little oil on the cabbage slices & season with salt & pepper.
Roast cabbage slices for about 10 minutes to precook them slightly to prevent over cooking the burgers.
In a large bowl, combine ground meat, garlic, green onion, parsley, red pepper flakes half the cheese, salt & pepper. Form the mixture into 4 patties.
Remove the cabbage from the oven & spread a Tbsp of tomato sauce (or salsa) on top. Add a sprinkle of shredded cheese the top with a meat patty. Finally, sprinkle another layer of shredded cheese.
Bake cabbage burgers for 10-12 minutes or until burgers are cooked to your liking & the cheese is melted & bubbly. Serve immediately.
Crepes come in many flavors and styles and can be eaten as appetizers, side dishes, main courses or desserts. Barley flour is nutty and nutritious and perfect to use in crepes.
Barley has always been a grain I have enjoyed. Not only a good choice in soups and entrees, but perfect when ground into flour for baked goods. Barley has a weaker gluten than wheat flour, however, so it may not rise as well as recipes made with wheat flour. As a result, barley flour is usually mixed with wheat flour when baking yeast breads.
An underrated and underused grain, barley is actually Canada’s 3rd largest crop after wheat and canola. More barley is grown in Alberta than any other province.
That lovely nutty flavor that works well with fruits like apples and pears, is amazing in a savory meal of chicken and mushrooms.
Most of us don’t think nutrition when we think of crepes. Generally, crepes use all-purpose flour, milk and butter with more butter added to the pan. These crepes use whole barley flour in both the crepes and the filling .. how good is that!
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Chicken & Mushroom Barley Crepes
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Crepes
In a bowl, combine flour & salt. Whisk in milk until mixture is smooth.
Heat a small non-stick skillet or crepe pan (6-8-inches) over medium-high heat. Brush bottom of pan with oil. Using a 1/4 cup measure of batter, add to pan & quickly tilt pan to cover bottom with batter.
Shake pan to loosen crepe & cook until edges of crepe begin to curl & it no longer sticks to the pan, about 30 seconds.
Gently flip crepe over & cook for a few seconds. Remove from pan & set aside. Repeat with remaining batter.
Sauce
In a saucepan over medium-high heat, melt butter, sauté mushrooms & garlic until lightly browned. Add flour, stirring until completely mixed in. Gradually stir in milk, salt, pepper & dried herbs; cook until thickened, stirring constantly.
If you are using broccoli florets, cook in microwave for 1 or 2 minutes to precook slightly.
Preheat oven to 375 F. Set out a 9 x 13-inch baking pan.
Set aside 1 cup of the sauce. Into remaining sauce add the chicken, broccoli & 1/2 of the grated cheese; gently combine.
Spread a small amount of reserved sauce in bottom of baking pan. Divide filling between crepes. Gently fold each side of the crepe to the middle. Place crepes seam side down in baking dish & top with 1/2 of sliced green onion, remaining sauce & cheese.
Since the sauce is fairly thick, I set the pan of crepes into another pan that had about 1/2-inch of water in it to create a 'water bath'. This helped them to cook without getting to crisp on the bottom.
Cover the pan with a sheet of foil & bake for 30-45 minutes. Remove from oven & sprinkle with remaining green onion. Serve.
Recipe Notes
- If you would prefer to make smaller crepes, use a 1/8 measuring cup or 2 Tbsp instead of the 1/4 cup measure. It should give you roughly 10 crepes.
