tuesdaynightsuppers

Pork Tenderloin with a Minty Peach Chutney

Hello Dear Followers,

This week was a week we simply could not decide what we wanted to make for Tuesday Night Suppers. We had so many ideas in mind and such busy schedules in the midst of it all.

We ended up finding this great recipe by Real Simple, a real summer dish that has the perfect mix of sweet peaches and a minty fresh taste.

We made a pork tenderloin with a minty peach chutney. It was combined with green peppers ( the recipe calls for jalapenos… follow the recipe below) and brown sugar and rice vinegar.

Here is the recipe:

Ingredients:

1¼ pound pork tenderloin, trimmed – ( We had two pork tenderloins)
1 teaspoon salt
1 teaspoon black pepper
1 medium (1 oz.) jalapeño chile – (Don’t substitute to green peppers like we did)
1 cup finely chopped peeled fresh peaches (from 2 medium [7 oz. each] peaches) (We recommend about 4)
2 tablespoons mint jelly
2 tablespoons rice vinegar
2 teaspoons light brown sugar
Cilantro for garnish

Instructions:

Season the pork tenderloin and either grill it or bake it in the oven. For this week’s dish, we seared it in a frying pan for about 5-10 minutes and then baked it in the oven. This might be awesome grilled though… if only we had a grill. Put the oven between 350-400 degrees.

Mix the peaches, jalapeño chile, brown sugar, mint jelly, rice vinegar in a bowl and then transfer to saucepan and stir occasionally until it is syrupy.

Once out of the oven, cut the pork into half inch thick slices and arrange on a platter. Drizzle the chutney over the pork and sprinkle the cilantro.

Find us on Instagram @TuesdayNightSuppers and on Facebook.

Until next week!

Broiled Salmon with Stir Fry Vegetables

Hello Dear Followers,

Our dish this week turned into “anything goes” type of dish. We originally started with one vision in mind and ended up being something else entirely.

We made a broiled salmon with onions on a bed of stir fried vegetables. It was amazing. This is the first time we made salmon, because we knew we had to venture off into new territory again. And we did it!

Here is the recipe:

Ingredients

Salmon

Assorted vegetables – broccoli, peppers, corn, onions, mushrooms, string beans and carrots.

Soy Sauce

Assorted seasonings – We used Adobo, salt, pepper, garlic salt and everyday seasoning for the salmon.

Olive Oil

Butter

Instructions:

Chop up the vegetables with the exception of the green beans (cut off only the tips) and broccoli (cut the stems off the broccoli). Onions chopped long ways, carrots should be sliced thin.

Steam the broccoli first.

Saute the mushrooms with butter in a pan.

Once all of that is done, put the vegetables together in a wok and add salt, pepper and soy sauce.

For the salmon:

Drizzle the pan with olive oil. Add the salmon and chopped onions. Put seasonings. Place in the oven on low broil (cover it!) Let it cook for about 20-30 minutes.

Once the vegetables are stir fried, place it on a plate and then place the salmon on top. Voila!

For side dishes: We made rice and a tomato and cucumber salad. The salad was mixed with salt, pepper, oil and vinegar.

Until next week!

Philly Cheesesteak-Stuffed Peppers

Hello Dear Followers,

The long Memorial Day weekend is behind us and it was time for us to get back into our cooking groove this week. We made Philly cheesesteak stuffed peppers.

They were filling enough to stand by themselves or plate it with some rice or if you aren’t feeling like doing more than the pepper, just cut up a piece of bread and include it in the meal.

Here is the recipe:

Ingredients:

1 flank steak

Butter

2-4 Bell peppers for stuffing – Cut the tops off and take out the middle of each.

1 green bell pepper for mixing with onions – cut long

2 onions – sliced long.

Provolone cheese

Paprika

Olive oil

Pepper

Garlic Powder

Salt

Parsley flakes for garnish

Worcestershire Sauce

Instructions:

Preheat the oven to 350-400 degrees.

Cut the flank steak in long thick slices and marinate for about 10 minutes with the seasonings and Worcestershire sauce. Use the seasonings as you like it.

Once marinated, in a large skillet over medium heat, heat the olive oil until simmering. Add the marinated steak. As steak is cooking put any additional seasonings and Worcestershire sauce to the mix. Taste as it goes.

Once the steak is cooked, transfer over to a dish and set aside, leaving the dishes in the pan.

Then add sliced onions and the green bell pepper to the skillet. Saute with butter until cooked. Add salt and pepper if you like.

While peppers and onions are sauteing, begin placing the peppers in a glass pan and drizzle the peppers with olive oil. Start stuffing the peppers with the provolone cheese and steak. Once onions and peppers are done, add them to pepper. Top the bell peppers with another slice of provolone cheese.

Place the stuffed peppers in the oven for 30 minutes at 350 degrees. Remove from oven once peppers are soft and cheese is golden.

Top with parsley.

Enjoy!

Until next week!

Psst! Be sure to follow us on Instagram at TuesdayNightSuppers and on Facebook too!

Recipe by Buzzfeed Tasty

One-Pot Bacon and Mushroom Risotto

Hello Dear Followers,

We took on the challenge this week, the risotto challenge that is. We have been told that risotto could easily be messed up, but with a lot of constant stirring and a prayer at times 🙂 we were successful in this endeavor.

We made bacon and mushroom risotto. It was super tasty. It wasn’t until we plated it that we realized which ingredient took on a major role. At first, Anna thought it was the bacon and Daniela thought it was definitely the mushrooms.

We plated the risotto on top of a lightly seasoned baked pork chop. It was the perfect pair. We were very proud of this dish, we’d definitely make it again.

Here is the recipe:

Ingredients:

3 tablespoons olive oil
1 medium onion, sliced – ( you may need more than one, your preference)
5 strips bacon, diced (please only use what this calls for, we used the whole package of bacon, and it overpowered the dish… but we love bacon, so we didn’t mind)
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth ( You will need two boxes of this. We made it with 3 cups, watch as you stir.)
½ cup parmesan cheese, plus more for garnish (Go crazy!)
3-4 pork chops
Varied seasonings for the pork chops

Risotto Instructions:

In a 5-quart Dutch oven, heat the olive oil over medium heat.

Add the onion and cook 3-4 minutes until soft and slightly transparent.

Add the bacon and stir constantly until it starts to crisp.

Add the mushrooms and cook for an additional 2 minutes.

Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.

Stir in the white wine and simmer 2-3 minutes, stirring occasionally.

Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.

Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.

NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.

Stir in the Parmesan cheese and remove from the heat.

Serve and garnish with extra Parmesan cheese.

Pork Chops:

We baked pork chops and used a variety of seasonings, you can really use what you want for this. Let the risotto on top help bring out the flavors in the pork chops. Heat the oven between 350-400 degrees for about an hour or less. Don’t overcook it!

Enjoy!

Until next week!

Recipe by BuzzfeedTasty

Anna’s Pita Stuffed Browned Butter Chicken and Avocado Salsa

Hello Dear Followers,

For those of you wondering where the warm weather is, well we brought it into our kitchen tonight. We made Anna’s browned butter chicken with an avocado salsa stuffed in a pita.

What we loved about this dish were the vibrant colors and tastes that came from each ingredient. While avocado took the spotlight, it was the cilantro that was the true star. The cilantro helped bring out all of the flavors of the other ingredients just beautifully.

This dish is so versatile too. If you are a vegetarian, just remove the chicken and voila!

Here is the recipe:

Prep time: 20 minutes

Cook time: 10+ minutes (for the chicken)

Servings: 4

Ingredients:

3-4 pita bread pockets slightly toasted and lightly coated with butter

10 pieces of chicken strips

Half a stick of butter (for frying chicken, use as preferred)

Panko bread crumbs

2 cups of shredded red cabbage

2 tablespoons of lime juice

1 tablespoon of olive oil

1/2 cup of cilantro – chopped

1 cup of cored seeded and diced tomatoes

1 cup of diced avocado

2 tablespoons of minced red onions

Salt for taste

Black pepper (optional)

Instructions:

Bread the chicken strips in Panko bread crumbs and fry in browned butter for 5 five minutes on each side.

Place the cabbage in a medium bowl, add one tablespoon of olive oil, 1/4 cup of chopped cilantro, and salt for taste. Toss to combine all of the ingredients and set aside. Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.

(We didn’t follow the refrigeration instruction, but you can!)

In a medium bowl combine the tomato, avocado, red onion, 1/4 cup of cilantro, one tablespoon of lime juice and salt for taste. Cover and place in the refrigerator for 10-15 minutes to let the flavors meld.

(Full disclosure: We actually didn’t separate the cabbage and cilantro from the rest of the ingredients, everything was mixed at once.)

Warm the pita bread in the oven for about 5 to 10 minutes until a little crispy.

Once the pitas are ready, place the slaw in the pockets and cut up the chicken into cubes and place it on top. It may be a little messy, but it’s so good!

Salsa recipe by Healthy Fitness Meals

Until next week!

Roasted Lemon Artichoke and Browned Butter Pasta

Hello Dear Followers,

Tonight’s dish was certainly an indulgence. We made roasted lemon artichoke and browned butter pasta topped with burrata cheese. Umm.. can we say delicious? Yeah, we can!

The dish was packed with a wide array of flavors that were so fresh and it tickled all of our taste buds. It was so refreshing.

We knew it was going to be good when we could smell the fresh aroma of the roasted artichokes in the oven even before we plated it. The savory taste of the browned butter walnuts that we sprinkled all over, was just out of this world.

This year, we’re aiming to make different dishes, both our own family recipes and dishes from others that are different and sometimes traditional.

We can honestly say, we would have had the buratta cheese by itself with the extra virgin olive oil drizzled on top, but that is another post all by itself. 🙂

Here is tonight’s recipe:

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes.

Servings: 8 ( we served about 4 people)

Ingredients:

1/3 cup of extra virgin olive oil, plus additional for drizzling

2 jars of marinated artichokes drained

3 cloves of garlic

Zest from a lemon

1 tablespoon of fresh thyme leaves

1/2 teaspoon of crushed red pepper flakes

Salt and black pepper

1 pound of your favorite long-cut pasta (we used Rigatoni, anything goes here)

3 tablespoons of salted butter

3 tablespoons of raw walnuts, roughly chopped

1 cup of fresh basil, roughly chopped, plus more for serving.

1/4 cup of grated Parmesan cheese

8 ounces of burrata cheese, torn (we left it whole)

Instructions:

Preheat the oven to 400 degrees

Combine olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch of salt and pepper in a baking dish. Transfer to the oven and roast for about 15-20 minutes or until the artichokes are crisp and golden.

While that is being done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve a cup of the pasta cooking water. Drain.

In the bottom of the same pot used to cook the pasta, melt together the butter and the walnuts over high heat until the butter is browned and the nuts are toasted. This should be about 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back in. Add the basil and Parmesan cheese toss to combine. Thin the pasta with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left from the baking dish.

Divide the pasta onto plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts and fresh herbs.

Enjoy!

Recipe by Half Baked Harvest

Until next week!

Davide’s Sirloin Steak and Roasted Potatoes

Hello Dear Followers,

Tonight’s dish was extra special, we made a sirloin steak with roasted potatoes and salad. This is Daniela’s grandfather’s recipe.

While it may be a typical steak and potatoes dish, for Daniela’s grandfather, it was much more. Her grandfather had to learn to cook when her grandmother was diagnosed with Alzheimer’s Disease.

She could no longer cook the dishes he knew and loved. So he taught himself.

Here is the recipe:

1-3 Sirloin Steaks – (It’s up to you about the number of steaks used in the recipe)

4 white potatoes cut in cubes

Lettuce

1 Red onion

1 white onion

Salt

Black Pepper

Olive oil

Honey

1 Lemon

Vinegar (red or white is fine)

Seasonings: garlic powder, Goya’s Adobo seasoning, parsley and paprika. Use as you wish!

Instructions:

Steak and Potatoes

Wash your sirloin steak and place it flat in a glass or aluminum pan.

Cut the onions long ways and drape them along the steak in the pan

Cut the potatoes in cubes and drape them along the steak

Add seasonings.

Heat the oven for the steak at about 350-400 degrees. Should cook about an hour.

Salad

Thoroughly wash the lettuce and pat dry.

Break lettuce apart in a medium-sized bowl.

Chop red onions and put it on top.

For the dressing: Get some olive oil (extra virgin works too!) and mix in the juice of one lemon and add honey as you see fit.

Plate and enjoy!

Until next week!

Cheesy Lemon Angel Hair Pasta

Hello Dear Followers,

Tonight’s dish was probably one of the easiest and fastest dishes we’ve ever made at Tuesday Night Suppers.

We made a cheesy lemon angel hair pasta dish. The dish offered just the right amount of gooey cheese and tangy lemon tastes that definitely had us craving more.

This week is a rather busy week for both of us, so having a dish that was simple was definitely needed.

Here is the recipe:

Time: 25 minutes

Ingredients:

1 pound of angel hair pasta (you can also use spaghetti)

1 tbsp of extra-virgin olive oil

2 tbsp of unsalted butter

2 tbsp of flour

3 lemons, thinly sliced and seeded (we used two, that was more than enough)

Salt

Freshly ground black pepper

3/4 cup of chicken broth

1 1/2 cup of grated Parmesan cheese

1 1/2 cup of grated Gruyere

1 1/2 cup of grated Pecorino Romano

1/4 cup of chopped fresh parsley, plus more garnish

Instructions:

Boil pot of water and season with salt. Cook pasta al dente. Drain.

In a large skillet over low heat add two tablespoons of olive oil and two tablespoons of butter. When butter starts to bubble add garlic and lemons. Season with salt and pepper and cook until lemons are softened, about two-three minutes. Whisk in flour and cook for 1 minute.

Add chicken broth and whisk until smooth. Add cheeses while constantly whisking.

Add cooked angel hair and toss in sauce with parsley. Serve immediately.

See! That’s it. Done. Bon Appetit!

Until next week!

Recipe by Delish

Kasia’s Mielone in a Dill Sauce with a Leeks Salad

Hello Dear Followers,

We had a treat this week at Tuesday Night Suppers. Anna’s sister-in-law Kasia offered to join us and cook this week’s dish.

Both Anna and I enjoyed having her show us an authentic Polish dish that is both heartwarming and filling.

This week we made mielone in a dill sauce with a vibrant leeks salad. We placed the mielone on a bed of mashed potatoes and let the flavors just drip down. It truly felt like a holiday in Anna’s kitchen.

Here are the recipes:

Mielone in a Dill Sauce

Ingredients

1-2 packages of meatloaf mix

Salt/Pepper

1 Egg

Breadcrumbs

Olive Oil

1 piece of soft white bread

Onion

Flour

Dill

Celery

4-5 Carrots

Seasonings

Water

To make the Mielone

Meatloaf Mix

1 Egg

½ Onion (fry)

1 slice of white bread (soak in water to soften)

Salt/Pepper

Seasoning (Vegetta seasoning)

Mix everything and form into round/oval balls.

Cover with breadcrumbs and fry until ready (about 15 min)

Place in a deep pan or pot with chopped carrots and celery

Dill Sauce

Once the mielone are done, mix water with a spoon of flour and pour in the Pan.

Add more water so the sauce isn’t too thick.

Add salt/pepper to taste.

Add dill.

Slowly on low heat cook for another 30 min.

Serve over mashed potatoes

Leeks Salad

Ingredients

4 Leeks (chopped)

3 Carrots (shredded)

½ Onion (chopped)

1 Apple (shredded)

Dill (chopped)

Salt/Pepper

1-2 tablespoons of Mayo

Instructions:

Mix all of the ingredients together and the salad is complete. If you’re not eating immediately, cover it and keep it refrigerated until ready to serve.

Until next week!

One Pot Cheeseburger Casserole

Hello Dear Followers,

What we want you to do first, before you do anything else, is go into your pantry closet and toss out that box of Hamburger Helper and get ready to eat something healthier, cheesier and fulfilling for the whole family.

In full disclosure, Anna and I never had Hamburger Helper. What makes this dish special is that it isn’t filled with all of the preservatives you might find elsewhere, it’s made fresh from our kitchen.

This week, we made a cheeseburger casserole. It was enough for the whole family to enjoy, how lucky is Anna’s husband on Tuesday nights to have this dish when he comes home?

Ingredients

1 LB of ground beef

Parsley – chopped (for garnish)

1 tablespoon of Worcestershire sauce

2 tablespoons of tomato paste

3 1/2 cups of Cheddar Cheese – Shredded

1 box of elbow macaroni

4 cups of beef broth

1 tablespoon of all purpose Flour

1 yellow onion

2 cloves of garlic – minced

Salt and pepper

3/4 cup of sour cream

1/2 of whole milk

Instructions

Toss the shredded cheese with 1 Tablespoon of flour and set aside. It must be at room temperature when added to the pasta later.

Season the ground beef with desired amount of salt and pepper.

In a large pot over medium heat, cook and crumble the ground beef along with the onions. Note: A Dutch oven or large high-walled skillet works best.

Add minced garlic and cook for an additional minute.

Add the Worcestershire sauce and the tomato paste and stir until well-combined.

Add the beef broth and the uncooked macaroni, stir to combine.

Cover the pot and heat for 4 minutes. Uncover, stir briefly, replace the cover, and heat for 4 more minutes.

Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.

Reduce the heat to low.

Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.

Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.

Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.

Top with parsley and serve!

Added tip: If you can find a way to add more flavor to this dish, it will definitely help the overall taste. Be creative!

Until next week!

Recipe by The Cozy Cook