mushroooms

Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese



This gorgeous main looks and feels complex, though it actually couldn’t be simpler. It also uses just one skillet, first to sear and roast the pork, then to sauté the fennel and mushrooms until caramelized and tender. If you need to speed up the recipe, transfer the pork to a baking sheet before baking, and cook the fennel mixture on the stove while the pork roasts. The blue cheese adds a pungent kick that elevates every component. If the flavor is too strong, you could substitute crumbled goat cheese or a shaved pecorino Romano (an aged sheep’s milk cheese).

Ingredients:

·         1 tablespoon olive oil

Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese..jpg

·         1 (1-lb.) pork tenderloin 1/2 teaspoon kosher salt, divided

·         1/2 teaspoon black pepper, divided

·         3 cups thinly sliced fennel bulb 3 garlic cloves, thinly sliced

·         1 (8-oz.) pkg. pre sliced cremini mushrooms

·         1/2 cup unsalted chicken stock (such as Swanson)

·         3 cups loosely packed arugula

·         2 ounces blue cheese, crumbled (about 1/2 cup)

·         2 tablespoons chopped fennel fronds

Instructions:

1.       Preheat oven to 400°F.

2.       Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.

3.       Return pan to medium-high (use caution; the handle will be very hot). Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted.

4.       Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds.

 

Recipe courtesy of Cooking Light

Spaghetti Squash with Chicken, Mushrooms and Spinach

Not only is spaghetti squash a tasty addition to your day, this recipe is a delicious way to incorporate those fresh veggies from Geneva Lakes Produce into mealtime.  Shop Pastured Perfect and Farmer Nicks for the chicken breast and the bacon. Try seasoned bacon to kick it up a notch.  Next stops are The Cheese People and the wine from Glunz.  Just like that, you have dinner!

Ingredients:

spagetti squash.jpg
  • 1 (3.5-pound) spaghetti squash
  •  1 tablespoon olive oil, divided
  •  2 slices center-cut bacon, chopped
  •  1 pound chicken breast, cut into bite-size pieces
  •  1 teaspoon kosher salt, divided
  •  1/2 teaspoon freshly ground black pepper, divided
  •  1.5 cups chopped onion
  • 3 garlic cloves minced
  •  1 Poblano pepper
  •  8 ounces sliced crimini mushrooms
  •  1 teaspoon Italian Seasoning
  •  1/2 cup dry white wine
  •  2 tablespoons tomato paste
  •  1/4 cup julienne sun-dried tomatoes, packed without oil
  •  1 1/4 cup cup fat-free, less-sodium chicken broth
  • 6 ounces fresh spinach, chopped
  •  1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Instructions:

  1. Preheat broiler.
  2. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 400 °.
  3. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  4. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.
  5. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Add onion to the pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute.
  6. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to the pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly.
  7. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese.
  8. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Recipe courtesy of MyRecipes March 2009