Pork Tenderloin

• 2 pork tenderloins
• 2 small shallots
• 3/4 cup chicken stock
• 1 block of Garlic and Herb Boursin Cheese
• 1 tsp salt
• 1 tsp black pepper
• 1-2 tbs olive oil
• Diced fresh parsely

Preheat the oven to 390 degrees. Pat the tenderloins dry and season with salt and pepper.

Add a drizzle of oil to a large cast iron pan or oven safe pan over medium-high heat. Sear the tenderloin until golden all over, approximately 4-5 minutes. 

Transfer the pan to the oven and roast the pork for 11-14 minutes or until the thickest part reaches 145 degrees. This will leave the port with a blush of pink. Place the pan back on the stove then use tongs to transfer the tenderloins to a plate and rest to one side. 

Turn the heat to medium and add shallots to the leftover fat in the pan. Fry until they soften and soak in all the flavor in the pan. Pour in the stock and stir in the Boursin until it blends into a sauce. Gently simmer for a few minutes or until the sauce begins to thicken. Check for seasoning and adjust if needed. 

Slice the pork then drizzle with sauce and enjoy!

Keto Taco Soup

Brown 1 lb ground beef, add taco seasoning, salt and black pepper. Add 1 block of cream cheese, 2 cans of undrained Rotel. Once combined add 1 head of chopped cabbage and 1 carton of chicken broth. Cover and let it come to a simmer. Add fresh cilantro. Serve and top with shredded cheese and sour cream. 

Creamy Lemon Chicken

 Slice 2 chicken breasts down the middle and add to a hot pan with olive oil. Season with salt and pepper. Cook for about 5 minutes on each side then remove from pan. Add 1 tablespoon of minced garlic, 1 tablespoon of butter, 1 cup of milk, 1 teaspoon of lemon zest and the juice of 2 lemons. Mix then add 2 cups of sliced mushrooms. Let it cook down then add 1/4 cup cheddar jack cheese, 1/2 cup parmesan cheese and add chicken back into pan once everything is combined. Then add 1 cup broccoli and season with salt and pepper and sprinkle more cheddar jack cheese on top, cover and simmer for 7-10 minutes.

Empanadas de papa y chorizo

 Cook 1 package of chorizo for about 10 minutes. Add 2 diced potatoes and season with garlic and onion powder. Cover for 15 minutes or until potatoes are soft. Add 1 cup mozzarella, stir and set aside. 

Take 3 cups Maseca. 1 tbsp baking powder and 3 cups of warm water. Mix until masa doesn't stick to your hands. Add a ball of masa to a tortilla press, flatten, add chorizo mixture, fold over and crimp edges. Fry until golden brown.

Top with crema, queso fresco and salsa verde. 

Fauxghetti

 Brown 2 lbs ground beef, don't drain. Once cooked add 1 jar pasta sauce, 1 tsp basil, 1 tsp Italian seasoning, 1/2 tsp salt. Stir over medium head. Add 1 head shredded cabbage, mix together then cover and simmer for 7-8 minutes. Top with grated parmesan, garlic salt and crushed red pepper. 

Skillet Lasagna

• 1 (28 oz.) can petite diced tomatoes
• Water
• 1 (8 oz.) can tomato sauce
• 2 tablespoons sugar
• 1 tablespoon extra-virgin olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 pound ground beef
• Garlic salt and freshly ground black pepper
• 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
• 8 ounces bow-tie pasta (farfalle)
• 1 cup shredded mozzarella
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese

Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.

Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.

Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.

Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Recipe from Five Heart Home

Homemade Chico's Tacos

Frozen beef taquitos fried until crisp (2-3 minutes)
Large bag finely shredded cheese (Mexican mix)
One large can whole tomatoes
4-5 jalapenos
2 cubes tomato base bouillon and 2 cubes chicken bouillon
1 gallon water
Salt to taste

Boil can tomatoes with bouillon cubes in gallon of water until rolling boil for about 15 minutes. Remove tomatoes only and blend on liquefy in blender, return to pot. Take fresh jalapenos, blend on liquefy with a small amount of water and add to pot. Remove from stove. Store in plastic containers. Can also be frozen.

Pour over taquitos and top with cheese.

Spinach and Feta Pizza

Store bought pizza crust
1/2 cup light Alfredo sauce
2 tablespoons crumbled Feta cheese
1 cup fresh spinach
1/4 cup sliced red onion
1 tablespoon butter
1/4 cup shredded mozzarella cheese

Heat oven to 450 degrees

Sauté onions with the butter over medium heat until tender. Steam your spinach until they shrink down. Spread Alfredo sauce over the crust. Evenly distribute spinach and onions over the pizza. Top with the Feta and mozzarella cheeses and bake for 8 minutes.

Chicken Pot Pie

Chicken:
1 lb skinless, boneless breast halves, cubed
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
¼ tsp onion salt
¼ tsp black pepper

Filling:
1 cup sliced carrots
½ cup sliced celery
½ cup chopped onion
1 cup frozen peas or broccoli
1 can cream of chicken, condensed
½ tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth

Crust:
Use frozen/refrigerated pie crust (top & bottom)

Preheat oven to 350◦ F

Chicken:
In a skillet, place oil, garlic, onion salt, black pepper and chicken. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.

Filling:
Using skillet from chicken add carrots, celery and onion, Pour in enough broth to cover the vegetables and set rest aside. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Mix in chicken, peas or broccoli, soup and seasonings. Add left over broth until desired consistency is reached. Grease 9”x9” dish lay down bottom crust, fill and place crust on top. Brush with egg whites or butter, slit with knife and bake for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool 10 minutes before serving.