Kelly made it for a show about favorite restaurant dishes you can make at home, and he called this Chicken Glenobloise, which I have never heard of before.
It was very easy, took less than 30 minutes, and I had all of the ingredients (except for the blood oranges) on hand. And you could use any citrus fruit, (lemons, oranges) that you have on hand.
It looks very pretty plated, with blood orange sections on top, and I served it with homemade potato salad and a fruit salad to tie in with the entree.
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| Pan Fried Chicken with Brown Butter Caper Sauce |
The link to the recipe is here on The Chew's website : Clinton Kelly's Pan Fried Chicken with Brown Butter Caper Sauce. One thing I don't like about The Chew is their website. They need a redesign; sometimes they leave ingredients off the list that are called for in the directions, or the directions don't make sense. I think they need a better editor on that site. Sometimes it's like whomever is putting up the recipes doesn't read them after they are typed in.
I also made a recipe from Robin Miller's Robin Takes 5 cookbook, which features recipes with 5 ingredients under 500 calories that can be made in under 30 minutes. I made her
Cranberry Barbequed Pork Tenderloin
1 1/4 lb. pork tenderloin
15 oz. can whole berry cranberry sauce
2 tsp. dijon mustard
1 tsp. liquid smoke (I used Worchestershire sauce)
1/4 cup chopped scallions
Heat oven to 400 degrees. Coat shallow roasting pan with cooking spray. Season pork liberally with salt and pepper. Mix cranberry, mustard and liquid smoke and spoon over pork. Bake 30 minutes to 155 degrees. Let stand 5 minutes, slice and top with scallions.
Both dinners were tasty, and the pork tenderloin is one my sons would be able to make at college. I liked the combination of sweet and sour with the cranberry and dijon mustard. They were easy to make, and are perfect to put on the table on any weeknight.
This post is part of Beth Fish Reads' Weekend Cooking. If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food!
Cranberry Barbequed Pork Tenderloin
1 1/4 lb. pork tenderloin
15 oz. can whole berry cranberry sauce
2 tsp. dijon mustard
1 tsp. liquid smoke (I used Worchestershire sauce)
1/4 cup chopped scallions
Heat oven to 400 degrees. Coat shallow roasting pan with cooking spray. Season pork liberally with salt and pepper. Mix cranberry, mustard and liquid smoke and spoon over pork. Bake 30 minutes to 155 degrees. Let stand 5 minutes, slice and top with scallions.
Both dinners were tasty, and the pork tenderloin is one my sons would be able to make at college. I liked the combination of sweet and sour with the cranberry and dijon mustard. They were easy to make, and are perfect to put on the table on any weeknight.
This post is part of Beth Fish Reads' Weekend Cooking. If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food!
I love discovering great weeknight recipes. I gave a copy of Robin Takes 5 to a young friend of ours who is just learning to cook and settling into her first "adult" apartment. I'll alert her to the pork tenderloin recipe.
ReplyDeleteWe buy pork tenderloin from a local farmer several times a month at the farmers' market. I'll keep this one in mind for the summer.
I think Robin Takes 5 is a great book to give someone staring out; it's not intimidating with only five ingredients for each recipe.
DeleteYummy! Don't know which one to try first!
ReplyDeleteI liked the pork better :)
DeleteThe tenderloin recipe sounds good -- easy and the addition of cranberry sauce is interesting. Thanks!
ReplyDeleteI love cranberries- I put dried ones in my oatmeal, so this one was a real treat for my tastebuds.
DeleteI think that Robin Miller does a good job. And, I am surprised that "The Chew's" website is sloppy like that. That is ridiculous on their part - spending all that money to produce the show and then no one is checking for typos! I really like Clinton though!
ReplyDeleteI know, from the very beginning of the show their recipes have been not quite perfect, which they need to be. Maybe the person posting isn't a cook? Whatever it is, they do need to fix it.
DeleteI just couldn't get into the Chew, I've watched a number of times but I didn't care for it. I have Take 5 on my list to get. Both the chicken and the pork look delicious!
ReplyDeleteCranberry Sauce and pork tenderloin. oh yummy. I can also see my son making this. Thanks.
ReplyDeleteLovely contribution to weekend cooking. Love the flavour combinations.
ReplyDeleteIt sounds like it was great fun, food-wise, at your house this week. I like that you are testing recipes for your college kids to make on your own. Still a good mom.
ReplyDeleteThese both look terrific. I like meat with fruit, but forget to make it at home although I often eat it at restaurants.
ReplyDeletehmm..I love anything with capers
ReplyDeleteI need easy weeknight recipes like these. Great recipes.
ReplyDelete