Mediterranean Braised Beef

Ingredients

  • 1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 small onions, halved, sliced
  • 4 medium shallots, sliced
  • 1/4 cup chopped pitted dates
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon black pepper

Roasted Broccoli

Ingredients

  • 2 large heads of broccoli, cut into large florets with some stalk attached
  • 5 tablespoons olive oil
  • Kosher salt, freshly ground pepper

Directions

  1. Preheat oven to 450°.
  2. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper.
  3. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

Crack Chicken

Ingredients

  • 1 c. all-purpose flour
  • 2 lb. chicken tenders
  • 2 c. panko bread crumbs
  • 3 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. barbecue sauce
  • 1/2 c. brown sugar
  • Juice of 2 limes
  • 1 tsp. garlic powder
  • Ranch dressing, for serving (optional)

Directions

  1. Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
  2. Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.
  3. Bake until golden and crispy, 20 to 25 minutes.
    Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
  4. In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.

Pork Tenderloin with Roasted-Lemon Orzo

Ingredients

  • 2 lemons, halved and thinly sliced
  • 2 pork tenderloins (1 lb. each)
  • 4 tsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cloves garlic, chopped
  • 2 bunches Swiss chard, chopped
  • 1 lb. orzo, cooked

Directions

  1. Toss lemons, and pork with oil; surround pork with lemon slices on parchment-lined baking sheet. Sprinkle pork with salt and pepper; roast at 450 degrees F 30 minutes or until cooked through (145 degrees F).
  2. In large saucepot, heat oil on medium; cook garlic 2 minutes. Add Swiss chard, cover; cover and cook 7 minutes or until tender. Toss chard with orzo, cooked and roasted lemon slices; serve with pork.

Creamy Cajun Chicken Pasta

Ingredients

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 4 ounces linguine, cooked al dente
  • 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 1⁄2 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon dried basil
  • 1⁄8 teaspoon ground black pepper
  • 1⁄8 teaspoon garlic powder
GARNISH
  • 1⁄4 cup grated parmesan cheese

Directions

  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.