Sunday - Chile Rubbed Pork Tenderloin
Monday - Salmon Penne with Mushrooms
Tuesday - Lemon Oregano Chicken with Rice - didn't turn out that great so I won't bother posting the recipe. I was just trying to use up some fresh oregano that I forgot to use on the Tenderloin.
Wednesday - Pork Fried Rice - I don't have a recipe for this, was just trying to use up the tenderloin.
Thursday - Chicken Cordon Bleu
Friday - Tortellini Alfredo
Saturday -Out
Friday, May 4, 2012
Chile Rubbed Pork Tenderloin
2 pork tenderloins - about 1 lb each trimmed of fat and silver skin
2 tsp olive oil
Rub:
1 tbsp packed brown sugar
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
In a small bowl combine the run ingredients, mashing with a fork to mix thoroughly. Coat the tenderloins with olive oil and then season evenly with the rub. Allow the tenderloins to sit at room temperature for 15-30 minutes before grilling. Prepare the grill for direct cooking over medium heat (350-450 F). Grill over direct medium heat until the outsides are seared and internal temp reaches 150 degrees. (Approximately 15-20 minutes). Remove from the grill and let rest 3 to 5 minutes, and then cut into 1/2 inch slices and serve.
From Weber's Time to Grill cookbook
2 tsp olive oil
Rub:
1 tbsp packed brown sugar
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
In a small bowl combine the run ingredients, mashing with a fork to mix thoroughly. Coat the tenderloins with olive oil and then season evenly with the rub. Allow the tenderloins to sit at room temperature for 15-30 minutes before grilling. Prepare the grill for direct cooking over medium heat (350-450 F). Grill over direct medium heat until the outsides are seared and internal temp reaches 150 degrees. (Approximately 15-20 minutes). Remove from the grill and let rest 3 to 5 minutes, and then cut into 1/2 inch slices and serve.
From Weber's Time to Grill cookbook
Chicken Cordon Bleu
4 boneless chicken breasts
4 thin slices ham
4-6 slices of Swiss cheese
1 egg
3/4 cup bread crumbs
Preheat oven to 350 degrees. Pound chicken to about 1/4-1/2 inch thickness. Place a slice of ham on each piece of chicken. Add a slice or two of Swiss cheese depending on size of chicken. Roll up and secure with toothpicks.
Dip in egg and roll in bread crumbs. Melt butter in a skillet and brown the outsides of the chicken (just a couple of minutes each side). Then place all chicken in a baking dish. Bake for 20 minutes or until chicken is cooked all the way through
4 thin slices ham
4-6 slices of Swiss cheese
1 egg
3/4 cup bread crumbs
Preheat oven to 350 degrees. Pound chicken to about 1/4-1/2 inch thickness. Place a slice of ham on each piece of chicken. Add a slice or two of Swiss cheese depending on size of chicken. Roll up and secure with toothpicks.
Dip in egg and roll in bread crumbs. Melt butter in a skillet and brown the outsides of the chicken (just a couple of minutes each side). Then place all chicken in a baking dish. Bake for 20 minutes or until chicken is cooked all the way through
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