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I’d been toying with the idea of making a stuffed pork tenderloin like this for quite some time now. Pork, stuffed with pork, wrapped in even more pork. That’s like pork heaven to the 10th power! OH YEAH! To me, the concept sounded so insanely delicious, it almost had a bit of an indecent ring to it.

Did I ever tell you how much I LOVE my pork? Ever since I was a kid, I always said that if I had to choose only one kind of meat to eat for the rest of my life, it would HAVE to be pork. Without so much as a moment’s hesitation.

I find that, of all the meats, it is the most flavorful and the most versatile, too. It can be transformed into so many delicious things, like ham and sausage and BACON! Speaking of which, I just got my hands on a whole pork belly last week… You know what that means, right? Oh yeah! Some bacon making action will be happening soon right here, in this very house. I can’t even begin to tell you how excited I am about this.

Almost as excited as I am about this recipe which I am sharing with you today.




Now this may give the impression that it’s extremely complicated and takes forever to make, but trust me, it’s not the case at all. It is surprisingly easy and I’d even say is a very fun and rewarding cooking project to tackle.

Plus, I’m giving you tons of pictures to guide you and make it real simple.

I’ll give it to you, though. Perhaps this is not your typical quick and easy work-night dinner, but it makes for a fabulous week-end family night feast, and believe me when I say that it’s worth EVERY SINGLE MINUTE you will spend working on it… and then some.

So are you ready? Let’s do this guys… one step at a time!

Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

Add a MOUNTAIN of chopped spinach to the skillet. Yes, this may seem like a lot, but you all know what happens to spinach when it cooks, right?

It wilts and goes down to merely nothing! So cook your spinach until it gets to that point, which will not take long at all…
Then transfer your spinach to a fine mesh sieve and set it to cool for a few minutes.

Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.

Now, you want to squeeze as much water as you possibly can out of the spinach. I like to do that by pushing it down with a small plate or the back of a ladle.

See all the liquid that’s coming out? Make sure you get every last little drop. And that leaves you with yet even less spinach to work with! But that’s okay. We still have plenty!




Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end.

You’ll want to stop about ¾ of the way through.…and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.

Ahem, and no comment, okay? Trust me, I know I could NEVER make it as a butcher…





Sprinkle your now flat tenderloins with salt and pepper, then divide the sausage meat between both tenderloins and spread as evenly as possible without going all the way to the edge; you want to leave about one inch all around and even a little bit more on the side where the seam will be.

Top with spinach mixture, followed with mushrooms.

Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips.

5 or 6 strips per tenderloin should do the trick. Simply go around in circles…





Transfer your now wrapped and stuffed pork tenderloins to an oven safe baking dish. This will go in the oven for a total of about an hour.

Once it’s done cooking, you’ll want to let the meat rest for 10-15 minutes before slicing. So you might want to plan on getting these babies started about 2 hours ahead of time.

30 minutes to prep
60 minutes to cook
15 minutes to rest

Not sooooo bad, is it? Plus, it’s mainly only passive work…

Even if you don’t have a big family to feed, you can very well make the extra roast, pre-slice it and keep it in the fridge for quick and easy access to a delicious meal all through the week. Did I tell you how amazingly good this was for breakfast, alongside pan-fried cauli-rice, some sauerkraut and fresh avocado? It would work wonderfully with a couple of eggs, too.

How could your day ever go wrong after it’s started so brilliantly? But if meat for breakfast isn’t your thing, feel free to end your day with this one instead. It’ll be just as brilliant!




PREPARATION

Preheat oven to 375F

Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

Add chopped spinach and cook until just wilted. Transfer the cooked spinach to a fine mesh sieve and set it to cool for a few minutes.

Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.

Squeeze as much water as you possibly can out of the spinach by pushing it down in the sieve with a small plate or the back of a ladle. Set aside.

Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.

Lay the tenderloins open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.

Place your now flat tenderloins on your cutting board, sprinkle with salt and pepper, then divide and spread the sausage meat on both tenderloins, as evenly as possible but without going all the way to the edge; you want to leave about one inch all around. Top with spinach mixture, followed with mushrooms.

Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips by simply going around. You should need 5 or 6 strips per tenderloin.

Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.

Remove foil and continue cooking for 20-25 minutes, basting 2-3 times during that period.
Set your oven to broil and finish crisping up the bacon, which should take anywhere from 3 to 5 minutes. Keep a close eye on the prize, during that time: you wouldn’t want your precious bundles to burn!

Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.




INGREDIENTS

1-2 tbsp ghee
1 large onion, chopped
454g (1lb) spinach, chopped
¼ tsp Himalayan salt
¼ tsp freshly cracked black pepper
½lb mushrooms, chopped
2 -454g (1lb) pork tenderloins
3 spicy Italian sausages, removed from casing
10-12 slices pasture raised bacon


NUTRITION INFORMATION

Serving Size: 1 (286 g)     Servings Per Recipe: 8

Calories 308.1    Calories from Fat 134 56%    Total Fat 14.9 g 23%     Saturated Fat 5.3 g 28%    Cholesterol 106 mg 22%    Sodium 847.1 mg 36%    Total Carbohydrate 6,8 g 9%    Dietary Fiber 2.2 g 10%    Sugars 2.4 g 9%    Protein 32 g 53%



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Clearly, I’ve got finger food on my mind. We’ve been testing meatball recipes for Well Fed 2, and we have finally settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite recipe of mine 






These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the kitchen gods. After three attempts, something still wasn’t quite right. Later, while lost in photos of tropical beaches and coral reefs, I landed on the fiery name, and the rest of the recipe fell into place. These taste even better the second day, so if you can endure the wait, you will be rewarded.



PREPARATION


1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.

2. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.

3. To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.

4. Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn’t better — don’t go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.

5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Oven-Roasted Cauliflower Rice and/or Sunshine Sauce.



INGREDIENTS


1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice (DO NOT USE FRESH PINEAPPLE!)
2 tablespoons coconut aminos or homemade substitute
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork



NUTRITIONAL INFORMATION


Servings:  3

Calories 209 Sodium 231 mg    Total Fat 6 g Potassium 218 mg    Saturated 3 g Total Carbs 32 g    Polyunsaturated 1 g Dietary Fiber 1 g    Monounsaturated 2 g Sugars 3 g    Trans 0 g Protein 7 g    Cholesterol 16 mg Vitamin A 5% Calcium 3%    Vitamin C 1% Iron 13%




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This bbq Chicken with Cheddar sweet bacon make's my Sunday weeknight or weekend dinner perfect, and my family just love it. The delicious flavor combination of chicken, smokey bacon, spicy BBQ sauce and the creamy, nice flavor of the Cheddar cheese is what you need after a long day.









Nice smooth, and creamy texture of the cheddar mixed with the spicy, sweet and smokey flavor of the BBQ sauce is best thing on a plate! So easy to make for a quick weeknight dinner with family and friends,  I just love making recipes like this.










Just get your family ready for a BBQ chicken dish that you’ll want time and time again.









INSTRUCTIONS


Preheat grill to 350º F degrees.

Wrap each chicken breast with a slice of bacon, stretching it to ensure wrapped nicely. If needed, fasten with couple toothpick. Place chicken onto grill and grill until done throughout. middle of Chicken should register 165º F when measured with an internal thermometer probe.

Once chicken registers 165º F, spread your BBQ sauce all over, spread to cover. Then place four slices of Cheddar cheese on top of bbq sauce. Then, spread more bbq sauce on top of Cheddar cheese. Cook on grill about 4-6 additional minutes to give time for cheese to begin to melt.


Remove from grill and serve.



INGREDIENTS


6 chicken breasts
6 slices bacon
1 (10-ounce) package Cheddar cheese, sliced into about 20 - 30 slices

1 recipe Peach BBQ sauce




NUTRITION INFO

Serving Size: 1 (231 g)     Servings Per Recipe: 4


Calories 577.9    Calories from Fat 173 40%    Total Fat 19.3 g 29%    Saturated Fat 8.8 g 44%    Cholesterol 122.8 mg 40%    Sodium 1212.3 mg 50%    Total Carbohydrate 23.7 g7 %    Dietary Fiber 0.5 g 2%    Sugars 16.6 g 66%    Protein 38.1 g 76%





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They FANCY SCHMANCY PIGS IN A BLANKET elevate the typical pigs in a blanket with the quality of the sausage, crunchy wrapper, and seasoning. I swear by the Everything Bagel Seasoning as it adds so much flavor compared to just salting them.




Since you are buying a few packages of sausages this doesn’t shake out to be an inexpense recipe. However, just keep in mind that you are getting 72!! pieces. Since people are only going to enjoy a few of these each you will be able to serve a huge crowd. Or hang on to to enjoy throughout the season for yourself and family.

The best thing about these babies is that you can prepare them well in advance to when you want to enjoy them as they store great when frozen. They are great for snacking on while you sit back and relax while you watch your favorite football team pound the snot out of their opponent.  😛




Makes 72 pieces
Ingredients
  • All-purpose flour, for surface
  • 2 sheets puff pastry, preferably all-butter
  • 18 fully cooked sausages (5 inches long, straight is preferred)
  • 1 large egg, beaten
  • Everything bagel seasoning or poppy seeds and maldon sea salt
  • Spicy Brown mustard, for serving


Process
On a lightly floured work surface, gently roll each pastry sheet out into a 12-inch square, then cut into nine 4-inch sized squares.

Mix the egg and 2 tablespoons of water together.

Lightly brush each square with the egg wash. Place the sausage along the edge of the puff pastry square. Roll up the sausage and gently press the exposed edge to seal it.

Place the sealed edge on the underside of the roll. Brush the tops with the egg wash, then sprinkle with the seasoning. Cut each sausage into 4 pieces.

Freeze the pieces on a parchment-lined baking sheet until firm. (When they are frozen place batches into zip-top bags or air tight containers and freeze for up to 3 months.)

Bake at 400 degrees. Place the frozen pigs in a blanket 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustard.




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14 Gluten-Free Recipes That Don’t Feel Low Carb


Because not everyone who’s gluten free is looking for a low-carb diet.


Lately it look's like gluten-free diets have become synonymous with low-carb foods. For someone who has celiac disease or a gluten allergy, low-carb meals might be something they feel thrown into—but that shouldn’t always be the case.
People avoiding gluten can feel satiated with lot's of gluten-free grains and starches. We love to provide creative ways to use whole grains like amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, and teff in our dishes. Starchy foods like potatoes, sweet potatoes, beans, lentils, and gluten-free flours are all great ways to boost the satiety of a meal, too.
We bring you our favorite gluten-free recipes that are loaded with carbohydrate-rich ingredients to remind everyone who’s gluten free that healthy carbs can still be incorporated in there diet. Keep in mind to always double check ingredients for wheat or gluten before purchasing.

Smoked Salmon Sushi Sandwich




Sushi can be a gluten-free diner’s if prepared correctly, best friend (with gluten-free soy sauce, of course). This 15-minute lunch is a deliciously filling sandwich, without any gluten in sight. You can swap out the ingredients for your favorite sushi filling for new favorite flavor every day.


See Recipe


Coriander-Crusted Pork Tenderloin with Roasted Potatoes




Beautiful black peppercorns and coriander seeds make for a simple and delicious crust for the juicy pork. Top it off with smooth and creamy yogurt sauce and a side of potatoes for the perfect meal.


See Recipe


White Cheddar and Bacon Risotto





Arborio rice takes center stage in what will be your new most favorite dinner. Add salty bacon, peas, white cheddar cheese, green onions, and white wine for a world class dish


See Recipe


Skillet Red Beans and Rice




This 20-minute meal takes classic rice and beans to the new heights, and the sausage and bean combo makes for a high-protein meal that will keep you full for hours.


See Recipe


Fall Vegetable Curry




What could be better on a chilly night than a bowl of comforting curry? Sweet potatoes and chickpeas bring a meatiness to this vegetarian feast, while tomatoes and Greek yogurt add some tang for amazing flavor. We love this dish over rice, but it’s great over any gluten-free grain you can experiment see what work best for you.


See Recipe


Miso-Ginger Noodle Bowls




Fill a bowl of wonderful miso broth with bacon, collard greens, mushrooms, carrots, and an egg for a healthy, ramen-like meal. Stir in tender rice noodles for a killer upgrade that takes this meal to new gluten-free heights.


See Recipe


Sheet Pan Beefy Nachos




Swap in corn tortilla chips for a platter of gluten-free cheesy goodness perfect for family dinner or game day. These nachos have everything we love about the traditional dish, like melty cheese, meat, jalapeños, and tomatoes.


See Recipe


Roasted Chili Verde Chicken Enchiladas




Mexican classics that use corn tortillas are a godsend for gluten-free folks. The recipe calls for a homemade tomatillo mixture, which combined with juicy chicken and Mexican blend cheese makes for the perfect family meal.


See Recipe



BBQ Chicken-and-Black Bean Tacos




Corn tortillas, black beans, and corn are packed with filling carbohydrates and tons of flavor. Rotisserie chicken and jarred barbecue sauce create a faux-barbecued chicken filling that’s perfect for an easy weeknight dinner.


See Recipe



Cheesy Polenta Skillet




A tube of polenta makes a super fast dinner you’ll want again and again. Top it with ground turkey, mushrooms, cheese, marinara sauce, and lots of cheese for a delicious Italian feast.


See Recipe



Pan-Grilled Mackerel with Creamy Millet Puree





Millet is a forgotten gluten-free grain that creates a hearty base to this seafood dish. We blend it with cauliflower for a creamy base that tastes similar to a creamed cauliflower soup, but with a grits-like texture


See Recipe



Quinoa-Crusted Fish Nuggets







Coat chunks of tender fish in a blend of quinoa and rice flour for a gluten-free fish stick you and your kids will adore. The ground quinoa makes each bite extra crispy, with a much healthier twist.





See Recipe




Gluten-Free Waffles with Fall Fruit from Wild Apple







Our gluten-free friends at Wild Apple shared this breakfast recipe with us, and it’s still our go-to for a lazy weekend morning. Vanilla and lemon zest add an unexpected touch, and the fall fruit combined with bourbon, maple syrup, and butter makes for a perfectly indulgent topping.





See Recipe





Berry-Banana Overnight Oats



This recipe is subtly sweet from mashed bananas and berries, and extra creamy from the addition Greek yogurt. Plus, your fridge does all the hard work for you.


See Recipe




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