Skip to content
Chimichurri Glazed Pork Tenderloin

Chimichurri Glazed Pork Tenderloin

CHIMICHURRI SAUCE:6 T. minced garlic2-4 jalapenos, seeded and minced¼ c. red wine vinegar½ c. finely chopped fresh parsley½ c. finely chopped fresh oregano leavesJuice of 3 limes1 c. extra-virgin olive oil1-2 t. kosher salt1-2 t. whole black peppercorns2 pork tenderloins…

Tuscany Chicken in a Skillet

Tuscany Chicken in a Skillet

Olive oil3-4 split skin-on chicken breasts, seasoned with salt/black pepper1 lb. sliced mushrooms½ c. thinly sliced sun-dried tomatoes, pat dry if oily2 T. chopped fresh rosemary leaves2 T. minced garlic1 t. kosher salt1 (15-oz.) can white beans, drained and rinsed½…

Ancho-Chili Baby Back Ribs

Ancho-Chili Baby Back Ribs

Ancho-Chili Baby Back Ribs Print Recipe By: Alice Morrow Ancho-Chili Baby Back Ribs Ingredients BRINE: 4 qt. water 1 c. kosher salt 1 c. sugar 3 garlic cloves, smashed 1 dried bay leaf 1 lime, zested and juiced (reserve rinds)…

Back To Top