Wonderful Weeknight Dining
(Family Features) With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn’t one of them with these savvy solutions that can help make weekday meals a cinch.
One-dish wonders
Most busy families are well-versed in the benefits of slow cooker meals, but when you haven’t planned that far ahead there are other options, such as your oven’s broiler, that allow you to capture the convenience of single-dish meals. A cookie sheet filled with your favorite protein, veggies and a sprinkle of seasoning will broil in minutes. Just remember to cut your protein into small pieces that will cook through quickly and line your sheet with foil for easier cleanup. Another quick-fix idea: empty the odds and ends from the pantry and veggie drawer to make a stir-fry in minutes.
Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It’s the one day of the week when you’re most likely to go “all out” and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just 5 minutes. The smooth flavor of Idahoan Signature Russets – like original homemade mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.
Quick-prep proteins
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare. Eggs don’t have to be restricted to the breakfast table, especially in preparations like a frittata or quiche. Or rely on seafood, which can be seared to perfection in minutes. A mild white fish is an ideal foundation for creating diverse, rich flavors, such as this Seared Halibut with Lemon Butter Sauce.
For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.
Seared Halibut with Lemon Butter Sauce
Serves: 4
Lemon Butter Sauce
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 8 tablespoons whipping cream
- 3/4 teaspoon fresh garlic, chopped
- turmeric, to taste
- salt, to taste
- white pepper, to taste
- 8 tablespoons unsalted butter, diced
Halibut
- 4 teaspoons olive oil
- 4 halibut filets (6-8 ounces each)
- salt
- pepper
- lemon zest
- herbs
Vegetables
- 2 tablespoons olive oil
- 2 small zucchini, cut into 1/4-inch strips
- 2 small yellow squash, cut into 1/4-inch strips
- 2 small red peppers, washed, seeded and sliced into strips
Potatoes
- 2 cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
- For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.
- While lemon sauce is reducing, prepare fish and vegetables.
- Once reduced, remove from heat and swirl in diced butter.
- For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
- For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
- For potatoes, prepare mashed potatoes following package instructions.
- To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.
Note: Haddock or striped bass can be substituted for halibut.
Hoisin Roasted Pork with Steamed Greens
Serves: 4
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 pork tenderloin filet (16 ounces)
- 8 ounces fresh sugar snap peas
- 8 ounces green beans
- 2 cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
- Heat oven to 350° F.
- In bowl, combine hoisin, honey and soy. In non-metallic bowl, pour marinade over pork and set aside for 15 minutes.
- Heat medium nonstick frying pan over medium heat. Add marinated pork and cook each side 1-2 minutes.
- Transfer pork to baking tray and cook 15 minutes, or until cooked to desired doneness.
- Steam fresh sugar snap peas and green beans together. Set aside.
- Prepare mashed potatoes following package instructions.
- To serve, plate mashed potatoes, sliced pork and steamed vegetables. Spoon pan juices over pork and enjoy.
Roasted Chicken Provencal
Serves: 4
- 8 chicken thighs (bone-in, skin-on)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 2 thyme sprigs
- 2 garlic cloves, crushed
- 2 cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)
- 1 cup sliced cremini mushrooms
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pitted black olives, halved
- sauteed green beans
- Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.
- Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.
- Meanwhile, prepare mashed potatoes according to package directions.
- In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.
- Serve chicken thighs with mashed potatoes and sauteed green beans.
Source: Idahoan Mashed Potatoes
Cook Like a Top Chef this Holiday Season
(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:
- Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
- Look for meats with marbling, which translates to flavor and tenderness.
- Let your meat rest before cutting into it, to help retain moisture and juiciness.
Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.
Pork Tenderloin and Fennel with Cranberry-Ginger Relish
Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8
- 2 Smithfield Prime Fresh Pork Tenderloins
- 1 piece fresh ginger
- 2 tablespoons unsalted butter
- 4 stars anise
- 2 cups cranberries
- 1/4 cup honey
- kosher salt
- ground black pepper
- 4 bulbs fennel, quartered
- 1 lemon, sliced thin, seeds removed
- 6 tablespoons olive oil, divided
- Heat oven to 400° F.
- Remove fresh pork tenderloins from package and let rest up to 15 minutes.
- Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
- In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
- Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
- In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
- While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
- Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
- Place tenderloins and fennel on platter; top with cranberry-ginger relish.
Ancho Chile Rubbed Pork Loin with Fig Chutney
Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6
Pork Loin:
- 1 Smithfield Prime Boneless Center Cut Fresh Pork Loin
- 1/4 cup ancho chile powder
- 1 1/2 tablespoons paprika
- 2 1/2 teaspoons mustard powder
- 2 1/2 teaspoons ground coriander
- 2 1/2 teaspoons ground oregano
- 1 teaspoon kosher salt, plus additional for seasoning
- 1 teaspoon ground black pepper, plus additional for seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chile de arbol
- 3 tablespoons canola oil
Fig Chutney:
- 1 cup tawny port
- 3/4 cup dried figs, quartered
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 strip lemon zest
- 1 small bay leaf
- 1/2 cinnamon stick
- 1/2 tablespoon sugar
- coarse ground salt
- ground black pepper
- Remove fresh pork loin from package and let rest up to 15 minutes.
- Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
- Rub pork loin with chile rub and refrigerate 4 hours.
- Heat oven to 400° F.
- Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
- To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
- Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
- Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.
Source: Smithfield
Grilling Goes Sweet and Savory
(Family Features) When it comes to a great cookout, you want to keep things simple and tasting fantastic. And that starts with just the right recipes – like these.
The mild taste of pork tenderloin is perfect for pairing with the bold flavors of the Apple Butter Glaze in this recipe. The sweet and tangy taste of Musselman’s Apple Butter is nicely balanced with mild Vidalia onions, zesty Dijon mustard and a dry white wine.
When grilling, keep a couple of things in mind:
- Cook the tenderloin over indirect heat – the cooler side of the grill – so that it cooks slowly and evenly. This also keeps the glaze from scorching.
- Turn meat with tongs, never with a fork. Piercing the meat releases its natural juices – and you’ll end up with a dry entrée.
For a savory side dish with a hint of sweetness, try these Honey Apple Butter Baked Beans. Three kinds of beans are baked with apple butter and honey with a hint of heat from cumin and cayenne pepper.
Get more delicious recipes for your cookout season at www.musselmans.com.
Grilled Pork Tenderloin with Apple Butter Glaze
Servings: 4
Cooking Time: 25 – 40 minutes
- 1 cup Musselman's Apple Butter
- 2 tablespoons Vidalia onion, finely chopped
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine or white cooking wine
- Salt and pepper to taste
- Vegetable oil
- 2 boneless pork tenderloins, trimmed (1 – 1.5 pounds each)
- In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
- In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
- Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
- Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 – 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 – 40 minutes, based on thickness of tenderloins and type of grill).
- Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.
Honey Apple Butter Baked Beans
Servings: 8
Cooking Time: 50 – 60 minutes
- 1 cup Musselman’s Apple Butter
- 1/3 cup honey
- 1/2 cup ketchup
- 1/2 cup water
- 2 tablespoons minced dried onion
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 can (15.5 ounces) great northern beans, drained
- 1 can (15.5 ounces) black beans, drained, rinsed
- 1 can (15 ounces) red or pinto beans, drained
- Heat oven to 375°F.
- Mix all ingredients except beans in large bowl. Stir in beans.
- Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.