Cider-Roasted Pork Tenderloin with Roasted Plum Chutney

SERVINGS:4-6

This roast pork with hard apple cider will fill your home with a wonderful aroma.

Ingredients

CIDER-ROASTED PORK TENDERLOIN

• 1 (12-ounce) bottle hard cider, such as Crispin
• 1/4 cup pure Grade A maple syrup
• Kosher salt and freshly ground black pepper
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon ground cinnamon
• 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
• 1 (1-inch) piece fresh ginger, thinly sliced
• 1½ tablespoons coarsely chopped fresh rosemary leaves
• Good olive oil

ROASTED PLUM CHUTNEY

• 1 tablespoon good olive oil
• 1/4 cup small-diced shallots (1 large shallot)
• 1¼ pounds ripe red or purple plums, pits removed and cut into wedges
• 1 Granny Smith apple, peeled and 1/4-inch-diced
• 1/4 cup dark brown sugar, lightly packed
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons Port wine
• 1 (3-inch) cinnamon stick
• 2 whole star anise
• 1/8 teaspoon ground mace
• 1/4 teaspoon Kosher salt

Instructions:

Pork Tenderloin:

1. Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. (The spices may also be put in a small plastic bag and crushed with a meat mallet.)

2. Place the tenderloins in a 1-gallon zip-top bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.

3. Preheat the oven to 450 degrees.

4. Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. To test the temperature, insert the thermometer horizontally through the large end of the tenderloin. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with the roasted plum chutney.

Plum Chutney:

1. Preheat the oven to 425 degrees F.

2. Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.

3. Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

Make-Ahead Tip: Marinate the pork and prepare the plum chutney.

Source:  Ina Garten

Filet Mignon with Creamy Cognac Sauce and Mushrooms

SERVINGS:4

Wild mushrooms and a creamy mustard sauce dress up filet mignon steaks for a luxurious dinner.

Chef's tip: Use a mortar and pestle to crack the black peppercorns.

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
• 2 tablespoons canola oil
• 1 1/2 tablespoons fleur de sel
• 2 teaspoons coarsely cracked black peppercorns
• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
• 2 tablespoons dry sherry
• Kosher salt and freshly ground black pepper
• 1 tablespoon good olive oil
• 0.5 cup minced shallots (2 large shallots)
• 3 tablespoons Cognac or brandy
• 1 1/4 cups cups heavy cream
• 1/4 cup Dijon mustard
• 1/2 teaspoon whole-grain mustard
• 2 tablespoons minced fresh parsley leaves

Instructions

Preheat the oven to 400ºF. Be sure your stove is well ventilated!

Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.

Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.

Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.

At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.

Remove the strings from the filets and place on 4 warm dinner plates.

Spoon the mustard sauce around the filets. 

Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

Source:  Ina Garten

Buffalo Turkey Meatballs KETO

These juicy, spicy buffalo turkey meatballs are light, grain-free, nut-free, and low carb.  Serve with some blue cheese and celery for a game day treat!  Feel like you are eating yummy buffalo wings without the mess - double bonus!

Ingredients:

• 1 1/2 lb Ground turkey
• 1/4 cup Egg whites
• 1/2 cup Blue cheese (crumbled)
• 1/2 cup Scallions (chopped)
• 1/2 cup Cayenne pepper sauce (such as Frank's Red Hot)
• 1 tbsp Olive oil

Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Combine the turkey, egg whites, blue cheese, scallions, and 3/4 of the cayenne pepper sauce in a bowl. Form into 1-inch balls and place on the lined baking sheet. Bake for 12-15 minutes, until barely done.

Meanwhile, whisk together the remaining cayenne pepper sauce with the olive oil.

Drain the fluid released by the meatballs and transfer them to a clean sheet of parchment paper (still on the baking sheet). Drizzle a small amount of the cayenne olive oil mixture over each meatball. Bake for 2-3 minutes.

Source:  Wholesome Yum

Meatballs alla Parmigiana (LC)

Finally! A delicious gluten free and low carb meatball recipe!

Serves: 15 two-inch meatballs

Ingredients:

For the meatballs:

• 1.5lbs ground beef (80/20)
• 2 Tbl fresh parsley, chopped
• ¾ cup grated parmesan cheese
• ½ cup almond flour
• 2 eggs
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 tsp dried onion flakes
• ¼ tsp dried oregano
• ½ cup warm water

For the Parmigiana:

• 1 cup marinara sauce
• 4 oz mozzarella cheese

Instructions:

Preheat oven to 350 degrees.

Combine all of the meatball ingredients in a large bowl and mix well. Form into fifteen 2" meatballs. 

Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat in coconut oil or another high temperature oil until cooked through. Pro-tip - try frying in bacon grease if you have any - it adds another level of flavor. Frying produces the golden brown color shown in the photos above.

For the Parmigiana:

Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tbl sauce over each meatball. Cover with approximately ¼ oz of mozzarella cheese each. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.

Notes:
Serving size:  3 meatballs
Approx nutrition info per "naked" meatball: 121 cals, 8g fat, .7g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein

Source:  Kalyn's Kitchen ibreatheimhungry.com

Apple Tart Gluten Free

This is a nice switch up from apple crisp.  Don't get me wrong, my all time favorite, but this tart is a nice new addition to your entertainment spread.  Top it off with some homemade whip cinnamon whip cream or vanilla bean ice cream...yum!

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Recipe yields one 9-inch tart, enough for 6 to 8 slices.

Ingredients :

Almond-oat crust:

• 1 cup (135 grams) firmly packed Bob's Red Mill almond flour or any brand that you would like
• 1 cup (90 grams) oat flour* (certified gluten-free if necessary)
• ¼ teaspoon salt
• ¼ cup melted butter or coconut oil
• 3 tablespoons maple syrup

Apple filling:

• 2 large Honey Crisp or 3 medium Granny Smith apples (about 1¼ pounds)
• 3 tablespoons maple syrup, divided
• 1 tablespoon lemon juice
• ¼ teaspoon ground cinnamon, plus more for dusting if you'd like

Instructions :

To prepare the crust: 

Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9" tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.

Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it's lightly firm to the touch and just starting to turn golden at the edges. Set aside.

Meanwhile, to prepare the filling: 

Peel the apples and cut them into slices ⅛ to ¼" thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.

Arrange the apple slices across the base however you'd like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.

Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it's fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.

Let the tart cool for at least 15 minutes. If you'd like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef's nice to slice the tart into even wedges and serve.

Notes :

• HOW TO MAKE YOUR OWN OAT FLOUR: Simply pour at least 1 cup old-fashioned or quick-cooking oats into a food processor or blender and blend until it is a very fine flour.

• MAKE IT DAIRY FREE AND VEGAN: Use coconut oil instead of butter.

Source:  Cookie and Kate

Slow Cooker Pumpkin Taco Soup

Serves: about 6 servings

Ingredients:

• 1 lb boneless, skinless chicken breast or chicken thighs
• 1 (28oz) can (or two 14oz cans) fire-roasted tomatoes
• 1 (14oz) can pumpkin puree (not pie filling)
• 1 onion, diced
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp salt, or to taste
• 4 cups vegetable broth (or you could use chicken broth/bone broth)
• ¼ cup cilantro, roughly chopped, plus more to serve

Garnish Ideas:

• Tortilla strips or Chips
• Fritos
• Avocado
• Diced Jalapeno
• Sour Cream

Instructions:

Place everything in the slow cooker and stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Shred the chicken into the soup and serve with extra cilantro, avocado and tortilla chips to garnish if you wish.

Note:  I don't dice up my chicken here, since I like to shred it right into the soup. You can dice it if you like, but know that it'll cook a little quicker.

Source: One Lovely Life

BiPRO: Pumpkin Protein Bites

Serving Size: about 4 dozen bites

Ingredients:

• 3 cups Old fashioned oats
• ½ cup BiPro Whey Protein, French Vanilla
• 1 cup Pumpkin puree
• 1 cup Peanut butter
• ½ cup Maple syrup or honey
• 1 tsp Cinnamon
• ½ tsp Pumpkin pie spice
• 2 tsp Vanilla extract
• ⅓ cup Ground flaxseed
• 1 cup Chopped walnuts
• ½ cup Miniature chocolate chips

Instructions:

Combine all ingredients until thoroughly mixed.
Roll into balls 1-1½ inches in diameter. Put in freezer for about an hour.

Store in an airtight container in the refrigerator.

Refrigerate for up to 1 week or freeze for up to a month.

Note: Other nut butters or chopped nuts can be used depending on personal preference. This may change the nutrition information.

Source:  BiPRO

Cranberry Orange Steel Cut Oats

Cranberry Sauce Recipe:

Ingredients:

• 2 cups fresh or frozen cranberries
• 1/4 cup honey (or maple syrup)
• 1 tablespoon arrowroot starch (or cornstarch)
• 1/2 teaspoon powdered ginger
• 1/3 cup plus 2 tablespoon water

Instructions:

Combine all ingredients in a medium saucepan and bring to a boil over medium heat.

Stir constantly for about 3 to 6 minutes, until the cranberries pop, the sauce thickens and turns red. That’s it!

Oatmeal Recipe:

Ingredients:

• 3 cups water
• 1 cup almond milk (or other milk: cow’s milk, coconut milk, etc.)
• 1 tablespoon unsalted butter (or coconut oil)
• 1 cup steel-cut oats
• ¼ teaspoon salt
• Zest of one orange and juice of one orange
• Optional garnishes: toasted and chopped pecans and/or yogurt

Instructions:

In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter (or coconut oil) in a 12-inch skillet over medium heat. Toast the oats, stirring occasionally, until golden and fragrant, around 1½ to 2 minutes.

Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.

Stir in the salt. Continue to simmer the mixture, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal should be very creamy at this point. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.

Portion into bowls and top with cranberry sauce, toasted pecans, a splash of almond milk and/or Greek yogurt.

Notes:
MAKE IT DAIRY FREE: Just sub regular butter with coconut oil.
SERVING SUGGESTIONS: Serves 4 modestly. 

Source: Cookie and Kate