Author Archives: patty

Copycat Taco Bell Quesadilla Sauce

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Ingredients

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos)
  • 3 Tablespoons pickled jalapenos (diced)
  • 2 teaspoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic granules
  • 1 teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon chili powder

Instructions

  1. Mix together and spread onto quesadilla

Chicken in White Wine Sauce

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Ingredients

  • 2 (12 oz) boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 Tbsp olive oil
  • 4 Tbsp Danish Creamery European Style Unsalted Butter, cut into 1 Tbsp pieces, divided
  • 1 cup finely chopped yellow onion (1 small)
  • 2 tsp minced garlic (2 cloves)
  • 1 1/2 cups + 1 Tbsp low-sodium chicken broth, divided
  • 1 cup dry white wine, recommend Sauvigon Blanc
  • 2 tsp thyme leaves
  • 1.5 tsp cornstarch
  • 1 Tbsp minced fresh parsley

Instructions

  • Slice chicken breasts in half through the thickness to create 4 portions total. Cover with plastic wrap and pound with a meat mallet to even out their thickness.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Place flour in a shallow dish. Season both sides of chicken breast portions with salt and pepper then dredge each side in flour, gently shake off excess flour.
  • Place chicken in skillet (spacing evenly apart) and cook until browned and cooked through, about 4 to 5 minutes per side (chicken should register 165 degrees in center of thickest portion). Note that if skillet seems dry when you turn chicken to second side then drizzle in an additional 1/2 Tbsp olive oil.
  • Transfer chicken to a plate and cover with aluminum foil to keep warm.
  • Return skillet to medium heat. Add 2 Tbsp butter and stir to melt.
  • Add onions and saute until tender and golden brown, about 5 minutes. Add garlic and saute 30 seconds longer.
  • Slowly pour in 1 1/2 cups chicken broth and the white wine while scraping up browned bits from the bottom of the pan. Stir in thyme leaves.
  • Bring to a simmer, then reduce heat to medium-low and let simmer until alcohol flavor has cooked off and sauce has reduced to about 1/3 it’s original volume, about 12 – 15 minutes.
  • In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch until smooth. Once sauce in skillet has reduced stir in the cornstarch mixture and cook until thickened, while whisking, about 1 minute longer.
  • Melt remaining 2 Tbsp butter in sauce. Season sauce with salt if needed and pepper to taste.
  • Return chicken to sauce in skillet, spoon sauce over and sprinkle with parsley and serve.

Honey Mustard Tenderloin

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INGREDIENTS

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 (1-pound) pork tenderloins
  • 1 pound fresh green beans
  • 1/2 teaspoon fine sea salt

INSTRUCTIONS

1. Preheat the oven to 425°F.

2. Make the honey mustard: In a small bowl, stir together the mustard, honey, olive oil, salt, and pepper.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat until the oil shimmers and runs easily when you tilt the pan. Spread the honey mustard evenly over both pork tenderloins and place them in the pan. Sear for 3 to 4 minutes, working in batches if the pan is overcrowded by both tenderloins, until a crust starts to form on the bottom, then flip the tenderloins and sear for 3 to 4 minutes on the second side. Turn the pork one last time, then transfer the pan to the oven. Roast for 15 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.

4. Remove from the oven (keep the oven on) and tent the pork with aluminum foil. Let rest for 5 minutes, then thinly slice one tenderloin and set aside. Transfer the remaining tenderloin to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Reserve the drippings in the pan for serving.

5. Put the green beans on a rimmed baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to coat. Spread the green beans over the pan in an even layer and sprinkle with the salt. Roast for 15 minutes, or until bright green and tender. Remove from the oven.

6. Serve the sliced pork topped with the pan drippings, with the green beans alongside.

NOTE: To make gravy add milk to the drippings