Pan-Seared Pork Tenderloin with Cherry Apple Chutney

April 13, 2014 by Elizabeth 7 Comments

Juicy, mouthwatering, tender slices of pork, topped with a sweet mixture of apples and cherries. For a gourmet Easter feast, or a quick weeknight meal, this Pan-Seared Pork Tenderloin with Cherry Apple Chutney is an easy and fantastic way to serve pork tenderloin.

Happy Sunday! This week I hit the 32 week (8 month) mark in this pregnancy. Yikes! The weeks are just flying by. There are still so many things to conquer on my to-do list before the new little guy arrives! I’m so thankful that my sister came over this weekend and helped me organize some of the boys’ clothes that have been stacking up. We didn’t get through everything in the clothing department, but at least we made a dent in it, and had a blast hanging out together.

We had such a great time yesterday hunting for Easter eggs and visiting the Easter bunny with the boys. William ran right up to give the Easter bunny a huge hug and sat right on his lap. James, however, was clinging to me for dear life, and couldn’t have been more terrified. (We remember that William did the same thing when he was two, but thankfully he has outgrown that fear.) Maybe James will be more excited next year. After our visit with the Easter bunny, we walked outside in the sunshine and snapped a few family pictures.

I can’t believe Easter is only a week away! If you like to plan ahead like I do, I bet you’re already thinking about what you will be cooking for a wonderful Easter brunch or dinner. This year we are going to have a casual brunch at home just the four of us, after church, and then I’ll be cooking up a fancy little feast for a larger group for dinner at our house. Our menu looks like this: Pan-Seared Pork Tenderloin with Cherry Apple Chutney, roasted tiny potatoes, steamed green beens with toasted almonds, and a green salad with creamy balsamic vinaigrette. Yum!!! For dessert, I’m still deciding between Good For You Mini Carrot Cakes, or Mini Banana Cream Pies. I can’t wait!

Pan-Seared Pork Tenderloin with Cherry Apple Chutney is a great way to celebrate a special occasion or any day. It is quick, easy, and the cherry apple chutney can even be prepared in advance to help save valuable time. Healthy, filling and incredibly delicious. Loved by adults and even the picky little eaters in the family, this recipe is a great crowd-pleaser any night of the year!

Pan-Seared Pork Tenderloin with Apple Cherry Chutney

Ingredients

Pork:

2 medium pork tenderloins
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil

Apple Cherry Chutney:

3 medium sweet apples, peeled and diced
2 cups frozen cherries
3/4 cup water
1/4 cup dry white wine
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon salt
2 tablespoons honey
1 date, minced

Instructions

Trim and remove the silver skin from pork if present. Season all sides of the tenderloins with salt and pepper. Allow pork to sit out at room temperature for 15-20 minutes.
In the meantime,combine apples, cherries, water, wine, cinnamon, allspice, cloves, salt, honey, and minced date in a medium sauce pan. Bring to a boil, then reduce heat to low and bring to a low boil/simmer for about 30 minutes until apples are soft and sauce has thickened.
While sauce is cooking, heat 1 1/2 teaspoons extra-virgin olive oil in a large non-stick skillet over medium-high heat. Sear tenderloins on all sides, making sure to get a nice brown color on each side. Cover, reduce heat to medium-low, and cook, turning occasionally, until almost cooked through. Remove lid, increase heat to medium-high and finish cooking and browning until just cooked through or meat thermometer registers 145 degrees. Remove pork from pan, and place on a clean plate and tent with aluminum foil. Allow pork to rest for about 10 minutes. Move pork to a cutting board and slice into 1/2" thick pieces. Serve sliced pork with warm apple cherry chutney.

https://elizabethshome.com/pork-tenderloin-with-cherry-apple-chutney/

No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote

March 2, 2014 by Elizabeth 2 Comments

Soft, fluffy, oatmeal pancakes, topped with a mountain of sweetened apples, cinnamon and spices. No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote are the perfect way to start your morning. Heart-healthy and fabulous, this is one breakfast that’s worth waking up for!

Who doesn’t love cutting into a huge stack of thick, warm pancakes on the weekends? I know I sure do! The texture, the taste, the comfort. All rolled up into a cute little pancake. Pile them high, pour on the syrup, top with a little pat of butter, and all is right with the world. Until that sinking feeling in your stomach reminds you that just maybe you should have gone a little lighter on the syrup, or should have only opted for a shorter stack of pancakes. You know how it is, when you look back and regret indulging in a such a tasty morning breakfast.

Well, here’s one pancake recipe that you can feel good about piling high! Grab your plate and stack them up! These No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote will give you all you need to start your weekend, or your weekday, off on the right foot! They are filled with everything good that your body needs to fuel your morning.

The other night, Andrew and I were talking about our old stomping ground, Atlanta, Georgia. During our conversation, one of our favorite breakfast spots, The Flying Biscuit Cafe, popped into our heads. We sure have a lot of fond memories of that place! I remember going there for dinner one night while I was pregnant with William, and I ordered their amazing Organic Oatmeal Pancakes. Yum! There was also the time that we took my parents there when they were visiting. We had to wait outside for a table for over an hour! (The place is just that good!) As we were waiting, at least we were able to enjoy the lovely weather (that’s one thing that Atlanta has over Michigan for sure!). Great conversation, a beautiful morning, and all of the friendly people passing by. However, we will never forget the one man that was walking by, and decided to loudly comment on my dad’s burnt-orange colored sweater vest. From all the way across the street, he looked at my dad, and shouted, “That’s FABOO!”, and kept on walking. After the man walked away, the four of us were just about doubled over laughing. How funny?!!! Now, whenever we think of The Flying Biscuit, or my dad’s orange vest, we can’t help but think, “It’s FABOO!”.

With a little inspiration from our friends down south, here it is! My totally “faboo” recipe for No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote.

No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote

Yield: 20-22 pancakes

Ingredients

Oatmeal Pancakes:

2 cups old-fashioned oats
2 cups skim milk
4 egg whites (1/2 cup)
1/2 cup non-fat plain Greek yogurt
2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1 tablespoon agave
1 teaspoon vanilla extract
1/2 cup oat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Warm Apple Compote:

3 large, sweet apples (gala or fuji) peeled and diced
2 medjool dates, pitted and minced
1 1/4 cups water
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 dashes salt
1 teaspoon fresh lemon juice

Instructions

In a medium, microwave safe bowl, stir together the oats and milk. Microwave for 2 to 3 minutes, until oats are slightly softened. Set aside to cool.
In a large mixing bowl, add egg whites and whisk. Then add the yogurt, lemon juice, oil, agave, and vanilla and stir together.
In a small mixing bowl, add oat flour, baking powder, cinnamon, baking soda, and salt, and stir together.
Add the oatmeal mixture to the wet ingredients and whisk together. Then add the dry ingredients to the oat mixture and stir together using a rubber spatula, until just combined. Allow batter to sit for about 30 minutes to thicken.
While batter is sitting, you can make the compote: In a small sauce pan, combine apples, dates, water, vanilla, cinnamon, nutmeg, and salt. Turn heat to medium, and stir together. Allow mixture to come to a small boil, then turn heat to medium-low. Continue to simmer, stirring often, for about 30 minutes more, until apples are very soft, and the liquid has reduced greatly and looks thick and syrupy. Turn off heat and stir in 1 teaspoon lemon juice, and keep warm.
Lightly coat a non-stick griddle pan or frying pan with cooking spray, and pre-heat over a medium-low burner. Gently give batter one last stir after it has been sitting.
Once griddle is hot, ladle a little less than a 1/4 cup (about 3 tablespoons) of batter for each pancake, onto pan and cook pancakes on one side until small bubbles start to appear, about 3-4 minutes. Gently flip pancakes over and cook until golden brown, about 2-3 more minutes. Serve warm and top with apple compote.

https://elizabethshome.com/butter-flour-oatmeal-pancakes-warm-apple-compote/

Chicken Breasts with Turmeric, Apples and Shallots

February 5, 2014 by Elizabeth Leave a Comment

Thin, marinated breasts of turmeric covered chicken, topped with a mountain of mouthwatering, sweet apples and caramelized shallots. Serve Chicken Breasts with Turmeric, Apples and Shallots with rice, your favorite veggie or a side salad and you’ll have the perfect “good for you” meal that will certainly be an unforgettable family favorite.

It’s another cold and snowy day here in Michigan. I guess that’s how the last few Wednesdays have been around here. Well, if it has to be bitter cold outside, I’m at least happy to report that we have been staying warm and toasty by heating things up in our kitchen. The boys and I have been cooking up a storm this week! I’ve been putting them to work in the kitchen whenever possible, and they have been a huge help. I have also been enjoying a few minutes to test some recipes without my little helpers. That’s when I’ve been turning to nap times, nights and weekends when I need that extra minute to actually think about what I’m doing. 😉

I’ve been having such a blast creating all sorts of healthy and delicious recipes. OBSESSED might be the right word, but I’d prefer to stick with something a little less dramatic. Let’s just say that I have been on a total role lately, in the creating and cooking department. Lots and lots of fun goodies have been emerging from our kitchen these days. I will most definitely be sharing the winning recipes with you! So don’t even worry.

Ok, so more about this little creation. William was super excited about this dinner before I even made it! While we were out grocery shopping the other day, and busy gathering a few necessary ingredients, he exclaims, “Momma, I’m REALLY excited about that apple thing for dinner!” Well, if that doesn’t sell it, I don’t know what does. 😉 Clearly, this has become an instant family favorite! It’s sweet and savory, super easy, incredibly healthy, and just so yummy! I hope you enjoy it as much as we do.

Chicken Breasts with Turmeric, Apples, and Shallots

Yield: 5-6 Servings

Ingredients

4 boneless skinless chicken breasts (about 2 pounds)
2 tablespoons extra-virgin olive oil
4 teaspoons ground turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups diced shallots (about 5 large)
2 medium gala apples, peeled and diced (about 2 1/2 cups)
2 tablespoons honey
3/4 cup water
4 tablespoons red wine vinegar

Instructions

Slice chicken breasts in half, to create 8 thin breasts. Place chicken in gallon ziplock bag, and add 1 tablespoon of the oil and shake to coat.
In a small bowl, stir together the turmeric, onion powder, garlic powder, 1/2 teaspoon salt and pepper. Add spice mixture to chicken. Close bag and shake again to evenly coat the chicken. Place ziplock bag on a clean plate and refrigerate for 2-6 hours.
Cook chicken breasts on grill or in a grill pan on the stove. Make sure to spray grilling surface with nonstick cooking spray before adding chicken. (If using a pan, grill in two batches to avoid overcrowding.) Remove cooked chicken from grilling surface to a clean plate, and cover with foil to keep warm.
In a large, nonstick saute pan, over medium heat, add the remaining tablespoon of oil. When oil is almost shimmering, add the shallots and apples. Cook for about 5 minutes until apples and shallots are softened a bit. Then stir in the honey, 1/4 teaspoon salt, 1/4 cup water and 2 tablespoons vinegar. Cook for 10-15 minutes until apples and shallots start to caramelize and are softened. Then add the remaining 1/2 cup water and 2 tablespoons vinegar and stir together for about 20 seconds to loosen the sauce.
Remove from heat, and season with salt and pepper to taste.
Spoon over chicken breasts and enjoy!

https://elizabethshome.com/chicken-breasts-turmeric-apples-shallots/