Since last week’s Foodie Thread was such a big hit – can’t wait to try out all the recipes! – let’s give it another go. This week’s theme is “meals in under 30 minutes.” (And this week I have measurements!)
I’ll begin with one of the easiest and most delicious recipes in my arsenal…
Creamy baked chicken breasts.
6 boneless skinless chicken breasts
8 slices Swiss Cheese
1 (10 3/4oz) can Cream of Chicken Soup
1/4 cup dry white wine
1 cup crushed herb-seasoned stuffing mix
1/4 cup – 1/2 cup butter
Pound chicken breasts to tenderize and arrange along the bottom of a lightly greased pan (13x9x2). Place Swiss Cheese on top of chicken. Combine soup and wine (stir well) and spoon over chicken and chicken. Sprinkle stuffing over the top – stuffing should cover the area thinly, but completely – use more if necessary. Melt butter and drizzle over stuffing. Bake at 350 degrees for 45 – 55 minutes.
The next recipe I’ve chosen is one of my new favorites. I found it online after staring at a pork tenderloin, utterly uninspired. It’s stupid good.
Pork Tenderloin with a Maple Balsamic Glaze.
1 1/2 to 2 1/2 pounds pork tenderloins
Salt and pepper
2 tablespoons flour
Olive oil
6 to 8 ounces sliced or diced mushrooms
4 green onions, sliced
2 tablespoons olive oil
1/3 cup balsamic vinegar
1/3 cup maple syrup
2 large cloves garlic
1 tablespoon rosemary
Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate. Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.
Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork. Transfer to the oven and bake at 350 degrees for 20 to 25 minutes, stirring once. (If the skillet is not ovenproof, transfer everything to a baking pan.)
I chose these two dishes because they’re easy and they’re also the ones that generate the most “I have to have this recipe” comments. So, in that spirit… share with us your easy, “I have to have this recipe” dishes!