Author: David Knight

Air Fryer Pork Tenderloin

Posted on by David Knight

Tender, juicy pork tenderloin with a smoky-sweet spice rub, cooked quickly in the air fryer.

Air Fryer Pork Tenderloin

Tender, juicy pork tenderloin with a smoky-sweet spice rub, cooked quickly in the air fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1.25-1.75 lb pork tenderloin
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder optional
  • 1/2 tablespoon olive oil

Instructions
 

  • Mix all dry ingredients in a bowl.
  • Trim excess fat and silver skin from the pork tenderloin. Coat with olive oil, then rub the spice mixture over the entire tenderloin.
  • Preheat air fryer to 400°F for 5 minutes. Carefully place pork tenderloin in the air fryer and cook at 400°F for 20-22 minutes, until it reaches a safe internal temperature.
  • Remove to a cutting board and rest for 5 minutes before slicing. Save any juices to serve over the sliced meat.
Keyword main-dishes-meat
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Source: RecipeTeacher

Blackened Salmon Fillets

Posted on by David Knight

Salmon fillets brushed with butter and seared with a fiery Cajun-style spice blend.

Blackened Salmon Fillets

Salmon fillets brushed with butter and seared with a fiery Cajun-style spice blend.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 2 tablespoons ground paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 4 salmon fillets skin and bones removed
  • 1/2 cup unsalted butter melted

Instructions
 

  • Mix paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil and oregano in a small bowl.
  • Brush salmon fillets on both sides with 1/4 cup melted butter and sprinkle evenly with the spice mixture. Drizzle one side of each fillet with half of the remaining butter.
  • Heat a large heavy skillet over high heat. Cook salmon butter-side down until blackened, 2-5 minutes. Turn, drizzle with remaining butter, and continue cooking until blackened and the fish flakes easily with a fork.
Keyword main-dishes-seafood, salmon
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Source: Allrecipes

Chicken Dinner in a Bundt Pan

Posted on by David Knight

A whole roasted chicken with carrots, potatoes, onions and celery, all cooked together in a Bundt pan.

Chicken Dinner in a Bundt Pan

A whole roasted chicken with carrots, potatoes, onions and celery, all cooked together in a Bundt pan.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 whole chicken rinsed and patted dry
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 6 carrots peeled and cut into chunks
  • 8 small red potatoes washed and halved
  • 2 medium onions peeled and quartered
  • 2 celery stalks cut into chunks
  • 1/2 cup margarine melted

Instructions
 

  • Preheat oven to 350°F.
  • Mix the seasonings together and rub over the chicken, including inside the cavity.
  • Stand the chicken in the Bundt pan with the center cone inside the cavity; tuck back the wings.
  • Arrange vegetables around the chicken and season with salt and pepper. Pour melted margarine over chicken and vegetables.
  • Place the Bundt pan on a baking sheet to catch drippings. Bake 60-80 minutes, depending on chicken size, until the chicken is safely cooked and the vegetables are tender.
Keyword chicken, main-dishes-poultry, one-pan dinner
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Source: Food.com

Crusted Liver and Onions

Posted on by David Knight

Milk-soaked beef liver coated in seasoned flour and pan-fried with lightly sweetened onions.

Crusted Liver and Onions

Milk-soaked beef liver coated in seasoned flour and pan-fried with lightly sweetened onions.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 lb sliced beef liver
  • 2 tablespoons butter
  • 1 cup milk or as needed
  • 1 large onion sliced into rings
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white sugar
  • 1 cup all-purpose flour or as needed
  • salt to taste
  • black pepper to taste

Instructions
 

  • Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
  • Cut onion into rings. Melt butter in a large skillet, stir in sugar, and sauté onion rings until soft. Remove onions.
  • Mix flour with garlic powder, salt and pepper on a plate.
  • Drain liver and cut into slices about 1/4 inch thick. Coat slices with the flour mixture.
  • Cook coated liver in the buttered skillet over medium-high heat until nicely browned, about 2 minutes per side.
  • Return onions to the skillet and cook a little longer to taste.
Keyword main-dishes-meat
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Source: Legacy recipe document

Peanut Butter Pie

Posted on by David Knight

Peanut Butter Pie

Print Recipe
Course Dessert
Cuisine American
Status To Try

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup plus 1 Tbsp creamy peanut butter
  • 1 cup milk
  • 3.4 oz vanilla instant pudding mix
  • 2 1/2 cups Cool Whip thawed
  • 1 Oreo pie crust
  • 2 squares Baker’s semi-sweet chocolate

Instructions
 

  • Beat cream cheese and 1/2 cup peanut butter until blended. Add milk and dry pudding mix; beat 2 minutes.
  • Whisk in 1 cup Cool Whip and spoon into crust. Refrigerate until ready to use.
  • Microwave remaining Cool Whip and chocolate on high for 1 1/2–2 minutes, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  • Spread chocolate mixture over filling. Microwave remaining 1 tablespoon peanut butter for 30 seconds, stir, and drizzle over pie.
  • Refrigerate 4 hours.
Keyword family recipe, pie, sweetnesses-pies-cobblers
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Source: DessertRecipes.docx

Fall-Off-the-Bone Pressure Cooker Chicken

Posted on by David Knight

A whole chicken seasoned with paprika and thyme, browned and pressure-cooked with broth, lemon and garlic.

Fall-Off-the-Bone Pressure Cooker Chicken

A whole chicken seasoned with paprika and thyme, browned and pressure-cooked with broth, lemon and garlic.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Status To Try
Servings 10 servings

Ingredients
  

  • 1 whole chicken about 4 lb
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon paprika
  • 1 1/2 cups chicken bone broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 6 garlic cloves peeled

Instructions
 

  • Combine paprika, thyme, salt and pepper in a small bowl. Rub seasoning over the outside of the chicken.
  • Heat oil in the pressure cooker until shimmering. Add chicken breast-side down and brown for 6-7 minutes.
  • Flip chicken and add broth, lemon juice and garlic cloves.
  • Lock the pressure-cooker lid and cook on high pressure for 25 minutes.
  • Allow pressure to release naturally. Remove chicken and let stand 5 minutes before carving.
Keyword chicken, InstantPot, main-dishes-poultry
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Source: Healing Gourmet

Slow Cooker French Dip Sandwiches

Posted on by David Knight

Slow-cooked chuck roast piled onto rolls with provolone and served with reduced beef jus for dipping.

Slow Cooker French Dip Sandwiches

Slow-cooked chuck roast piled onto rolls with provolone and served with reduced beef jus for dipping.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 21 ounces condensed French onion soup 2 cans
  • 10.5 ounces beef consommé 1 can
  • 3-4 pounds beef chuck roast
  • 8 sandwich rolls
  • 8 provolone cheese slices

Instructions
 

  • Place roast in a slow cooker. Pour French onion soup and beef consommé over the top.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove 3 cups of cooking liquid to a small saucepan. Bring to a boil, then reduce to a hard simmer until reduced by half, about 10 minutes.
  • Transfer beef to a pie plate and shred with a fork.
  • Place sandwich rolls in a 9×13-inch pan, fill with shredded beef and top with provolone. Cover with foil and bake at 350°F for 5 minutes or until cheese melts.
  • Serve immediately with the reduced cooking liquid on the side for dipping.

Notes

Slow cookers vary. If the meat does not shred easily, continue cooking until tender. Larger or doubled roasts require additional cooking time.
Keyword main-dishes-meat, sammiches
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Source: Buns In My Oven

Guacamole-Stuffed Bacon-Wrapped Chicken Breasts

Posted on by David Knight

Chicken breasts stuffed with guacamole, wrapped in bacon, seared and baked until cooked through.

Guacamole-Stuffed Bacon-Wrapped Chicken Breasts

Chicken breasts stuffed with guacamole, wrapped in bacon, seared and baked until cooked through.
Print Recipe
Cook Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 chicken breasts
  • salt to taste
  • black pepper to taste
  • smoked paprika to taste
  • garlic powder to taste
  • 1 cup guacamole about 1/4 cup per breast
  • 8 bacon slices 2 per breast

Optional spinach side from source

  • 3 cups spinach
  • 3 garlic cloves
  • 1/4 red onion
  • roasted red peppers for garnish

Instructions
 

  • Cut a pocket into the side of each chicken breast, leaving only a small opening. Season breasts with salt, pepper, smoked paprika and garlic powder.
  • Spoon about 1/4 cup guacamole into each breast. Wrap each tightly with 2 slices of bacon to help seal the opening.
  • Pan-sear the wrapped breasts, then transfer to a 350°F oven. Bake until the center reaches 165°F, about 30 minutes.
  • Rest before eating; the guacamole filling becomes extremely hot. Slicing crosswise helps release steam.
  • For the optional side described in the source, sauté spinach with garlic and red onion and garnish with roasted red peppers.

Notes

The source is an informal recipe note and does not specify quantities for the chicken breasts or seasonings; 4 breasts is inferred from the stated 1/4 cup guacamole per breast and approximately 1 cup filling. Adjust as needed.
Keyword chicken, main-dishes-poultry
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Source: Legacy recipe note

Honey Garlic Glazed Salmon

Posted on by David Knight

Sticky, sweet and garlicky salmon glazed with honey, soy, sriracha and lemon, finished under the broiler.

Honey Garlic Glazed Salmon

Sticky, sweet and garlicky salmon glazed with honey, soy, sriracha and lemon, finished under the broiler.
Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

Salmon

  • 4 salmon fillets 6 oz each
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/4 teaspoon blackening seasoning optional

Sauce

  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 6 garlic cloves minced
  • 1/2 cup honey
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoons lemon juice

Instructions
 

  • Pat salmon dry and season with salt, pepper, paprika and blackening seasoning if using. Position oven rack in the middle and preheat broiler.
  • Heat butter and oil in a large oven-safe skillet over medium-high. Add garlic, water, soy sauce, sriracha, honey and lemon juice; cook about 30 seconds until heated through.
  • Add salmon skin-side down if using skin-on fillets and cook 3 minutes, basting frequently with sauce.
  • Broil 5-6 minutes, basting once during broiling, until caramelized and cooked to desired doneness. Garnish with minced parsley if desired.

Notes

Alternative from source: pan-sear seasoned salmon on both sides, remove it, warm the sauce ingredients in the pan, then return salmon and spoon sauce over it.
Keyword honey, main-dishes-seafood, salmon
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Source: The Chunky Chef

Liver and Onions

Posted on by David Knight

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.

Liver and Onions

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium onion cut into rings
  • 2 tablespoons butter
  • 1 lb sliced beef liver
  • salt dash
  • pepper dash
  • milk enough to cover liver for soaking
  • 2 teaspoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
  • Melt butter in a large skillet. Cook onions until soft, then remove them from the skillet.
  • Add liver, season with salt and pepper, and cook over medium heat for 3 minutes. Turn.
  • Return onions to skillet and cook until liver is slightly pink in the center, approximately 3 minutes more. Remove liver and onions.
  • Mix water, lemon juice and Worcestershire sauce. Heat the sauce and pour over the liver and onions.
Keyword main-dishes-meat
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Source: Legacy recipe document