Main Dish Articles

Tender Roast Pork with Golden Onions and Balsamic Sauce

Tender Roast Pork with Golden Onions and Balsamic Sauce
Ingredients:
For the Pork Roast:

2 to 3 lb boneless pork loin roast
2 tbsp olive oil
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
For the Balsamic Sauce:

1 tbsp olive oil
2 medium onions, sliced thinly
3 tbsp balsamic vinegar
½ cup chicken broth
1 tbsp brown sugar
1 tbsp Dijon mustard
Salt and pepper, to taste
Instructions:
Prepare the Pork Roast:
Preheat your oven to 375°F (190°C).
In a small bowl, mix together garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Rub the pork roast with olive oil and then coat it evenly with the spice mixture.

Sear the Pork Roast:
Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons of olive oil.
Once the oil is hot, sear the pork roast on all sides until golden brown, about 4-5 minutes per side. Remove the roast from the skillet and set it aside.

Roast the Pork:
Place the seared pork roast on a rack in a roasting pan. Roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Let the pork rest for 10 minutes before slicing.

Prepare the Golden Onions and Balsamic Sauce:
While the pork is roasting, prepare the sauce.
In the same skillet that you seared the pork in, add 1 tablespoon of olive oil and sliced onions. Cook over medium heat, stirring occasionally, for about 10-15 minutes until the onions turn golden brown and caramelized.
Add the balsamic vinegar to the onions and cook for another 2 minutes, scraping up any browned bits from the pan.
Stir in the chicken broth, brown sugar, and Dijon mustard. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

Serve:
Slice the rested pork roast and serve it with the caramelized onions and balsamic sauce drizzled over the top. This dish pairs beautifully with mashed potatoes or roasted vegetables!

Tips:
You can add some fresh herbs like thyme or rosemary to the sauce for extra flavor.
For an extra touch, top with fresh parsley before serving.

Homemade Cheddar Spinach Chicken Burgers

Homemade Cheddar Spinach Chicken Burgers

Ingredients:
1 lb ground chicken
1 cup fresh spinach, finely chopped
1/2 cup shredded white cheddar cheese
1/4 cup breadcrumbs
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
Instructions:
Prepare the Mixture
In a large bowl, combine ground chicken, chopped spinach, shredded cheddar, breadcrumbs, egg, and all seasonings. Mix until well combined.

Form the Patties
Divide the mixture into 4 equal portions and shape them into burger patties. Make sure they are even in thickness for even cooking.

Cook the Burgers
Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the patties for about 5-6 minutes per side, or until they are golden brown and reach an internal temperature of 165°F (75°C).

Assemble & Serve
Serve the burgers on toasted buns with your favorite toppings, such as lettuce, tomato, avocado, or a dollop of mayo.

Cheddar-Crusted Ground Beef and Rice Casserole

Cheddar-Crusted Ground Beef and Rice Casserole
Ingredients
1 lb ground beef
1 cup cooked rice (white, brown, or cauliflower rice)
1 cup shredded cheddar cheese, divided
½ cup sour cream
½ cup tomato sauce
1 small onion, diced
2 cloves garlic, minced (optional)
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter
Instructions
Preheat & Prepare

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the Beef Mixture

Heat olive oil or butter in a skillet over medium heat.
Sauté the onion for 2–3 minutes until soft, then add garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it apart. Drain excess grease.
Stir in tomato sauce, Worcestershire sauce, smoked paprika, salt, and pepper. Simmer for 2 minutes, then remove from heat.
Mix & Assemble

In a bowl, combine cooked rice, sour cream, and half of the cheddar cheese.
Stir in the beef mixture and mix well.
Transfer to the prepared baking dish and spread evenly.
Bake

Sprinkle the remaining cheddar cheese on top.
Bake uncovered for 20–25 minutes until cheese is golden and bubbly.
Serve & Enjoy

Let rest for 5 minutes before slicing.
Garnish with fresh parsley or green onions if desired.

Bacon Mac ‘n’ Cheese Burger Wrap

Bacon Mac ‘n’ Cheese Burger Wrap

Ingredients

1 lb ground beef (80/20 fat ratio)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper to taste
4 large flour tortillas
1 cup creamy Mac ‘n’ Cheese (store-bought or homemade)
8 slices cooked bacon, crumbled
2 cups shredded cheddar cheese
1 tbsp butter
Instructions

Prepare the Burger Patties
Mix ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Divide into four portions and shape into patties.

Cook the Patties
Heat olive oil in a skillet over medium-high heat. Cook patties for 4-5 minutes per side until browned and cooked through. Set aside.

Prepare the Mac ‘n’ Cheese
Cook Mac ‘n’ Cheese as desired, ensuring it’s extra creamy. Warm up if using store-bought.

Assemble the Wraps
Lay a tortilla flat. Add a layer of Mac ‘n’ Cheese, then place a cooked patty on top. Add crumbled bacon and shredded cheddar.

Roll the Wraps
Fold in the sides of the tortilla, then roll it tightly. Secure with a toothpick if necessary.

Fry the Wraps
Melt butter in a skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes on each side until golden and crispy.

Serve and Enjoy
Let the wraps cool slightly before cutting in half. Serve with dipping sauces like BBQ sauce or ranch.

This delicious wrap combines two favorite dishes in a crispy, easy-to-eat package. Enjoy!

Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne Ingredients: For the Pasta & Chicken: 12 oz penne pasta 2 tbsp olive oil 1 lb boneless, skinless chicken breast, cut into bite-sized pieces 1 tsp garlic powder 1 tsp onion powder ½ tsp salt ½ tsp black pepper For the Sauce: 2 tbsp unsalted butter 8 oz mushrooms, sliced 1 bunch asparagus, trimmed and cut into 2-inch pieces 3 cloves garlic, minced 1 cup heavy cream ½ cup chicken broth ½ cup grated Parmesan cheese ½ tsp red pepper flakes (optional) Salt and black pepper to taste 2 tbsp fresh parsley, chopped (for garnish) Instructions: 1. Cook the Pasta: Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water for the sauce. 2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning with garlic powder, onion powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside. 3. Sauté the Vegetables: In the same skillet, melt butter over medium heat. Add mushrooms and cook for 3-4 minutes until softened. Stir in asparagus and garlic, cooking for another 2-3 minutes until the asparagus is tender-crisp. 4. Make the Creamy Sauce: Pour in heavy cream and chicken broth, stirring to combine. Reduce heat to low and let simmer for 3-4 minutes until slightly thickened. Stir in Parmesan cheese and red pepper flakes (if using), allowing the cheese to melt into the sauce. Season with additional salt and pepper to taste. 5. Combine & Serve: Return the cooked chicken to the skillet, stirring to coat in the creamy sauce. Add the cooked penne, tossing everything together. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Remove from heat and garnish with fresh parsley.

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