Author Archives: patty

No Peek Chicken

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Prep: 10 min Bake: 1 hr 30 min Oven Temp: 350 degrees Serves: 4

INGREDIENTS

Cooking spray

2 c. long grain rice

1 (10.5-oz.) can cream of chicken soup

1 (10.5-oz.) can cream of mushroom soup 

1 c. water

1 tsp. dried oregano

4 boneless skinless chicken breasts

Kosher salt/Freshly ground black pepper

1 (1-oz.) package onion soup mix

Freshly chopped parsley, for garnish

DIRECTIONS

  1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish. 
  2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
  3. Garnish with parsley before serving. 

BEATEN COFFEE aka INDIAN CAPPUCCINO

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yield: 4 CUPS prep time: 10 MIN cook time: 5 MIN total time: 15 MINUTES

INGREDIENTS

  • 1 Tablespoon instant coffee
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon water
  • 1 1/2 cups whole milk

INSTRUCTIONS

  1. Put the instant coffee and sugar into a large, sturdy mug.
  2. Start adding the water, about 1/2 teaspoon at a time, beating madly in between each addition with a teaspoon. Once all the water is incorporated, the mixture will be very thick, smooth, and glossy, like a shiny meringue.
  3. Heat the milk until it is steaming. Froth with your favorite frother, or just use a whisk.
  4. Pour the milk into your mug. Wait a moment to let the beaten coffee sort of melt into the mug. Stir. Enjoy every sip.

NOTES

You can scale this recipe and make enough for 4 or even 6 cups of beaten coffee “concentrate” at one time. Just use a heaping spoonful per cup and store the rest in the fridge until you’re ready for more!

Whipped coffee and dalgona coffee are almost identical.

The only difference really between the two is that in dalgona coffee, you whip the instant coffee, sugar, and water together and then spoon it on top of iced milk (or I assume you could spoon it over hot milk as well).

With beaten coffee, you whip up the instant coffee, sugar, and water together in the mug you’ll be drinking out of and then pour the hot milk (or you could ice it) over the whipped base so it melts into it.

Jalapeno Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon

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Prep : 10 min Cook : 2 hrs 30 min Total Time: 2 hrs 40 min Servings: 6  Oven: 400F

Ingredients

  • 2 pork tenderloin
  • 4 jalapeno peppers , cored and minced
  • 8 oz cream cheese
  • 1 cup cheddar cheese , grated
  • 1 tbsp chili powder
  • 10-12 bacon slices

Instructions

  • Trim the pork tenderloins of any fat and membrane. Butterfly the tenderloin
  • In a small bowl, mix together the jalapeño pepper with the cream cheese, cheddar cheese and chili powder.
  • Spread the cheese and jalapeño pepper mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat.
  • Wrap the tenderloins with the bacon and place on smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out.
  • Set the smoker to 275F using wood of choice (hickory, apple or cherry work great).
  • Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 – 3 hours.
  • Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.

Notes

How to make in an oven

It is possible to bake this stuffed pork tenderloin in the oven. Obviously you will not get the same smoky flavor, but the bacon does infuse a nice light smoky taste into the tenderloin. Prepare the recipe up to step 4 and then place the wrapped tenderloin on a baking sheet.

Bake in a 400F oven until cooked through and the internal temperature reaches 145F. This should take around 45-60 minutes.

Let rest for 10 minutes and then slice into medallions.

Need to figure out how better to keep filling inside tenderloin during smoking/baking phase. Using this method as the filling heats up, it drips outside the tenderloin. Did try this with boneless pork chops and made a “sandwich” with the filling between two chops. Still wrapped it in bacon. Worked a bit better.