Date Night

Jerk Pork Tenderloin with Mango Chutney and Coconut Basmati Rice

Prep Time: 30 minutes / Cook Time: 4 hours 30 minutes / Servings: 4

  • 1 cup Basmati Rice
  • 14 oz. (one can) Lite Coconut Milk
  • 2 Mangoes, peeled, seeded and chopped
  • 2 Red Bell Peppers, seeded and chopped
  • 4 chopped Scallions
  • 1/2 cup Freshly Squeezed Orange Juice
  • 1 lb. pork tenderloin
  • 1/4 cup Golden Raisins
  • 1/4 cup Cilantro
  • 1/2 cup crushed Macadamia nuts
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoon Extra Virgin Olive Oil
  • 3 tbsp. Apple Cider Vinegar
  • 1 tsp fresh grated ginger (I used my zesting tool)
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 tbsp ground allspice
  • 1/2 tsp Cloves (ground)
  • 1/2 tsp. red chile flake
  • salt and pepper
  1. In a medium saucepan, heat 1 Tbsp olive oil on high heat. Add 1 cup Basmati rice and toast the rice for 2-3 minutes, stirring constantly. Stir in 1 cup light coconut milk, and 1/2 cup water. Season with salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Remove from heat and set aside.
  2. In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. red chile flake and 1/2 tsp. Pumpkin pie spice.  Season with salt and pepper and stir until all ingredients are combined. Cook on medium heat until fruits and vegetables are soft, and juices are reduced, about 25 minutes. Stir in golden raisins and Macadamia nuts in last 2-3 minutes of cooking.
  3. Cut the pork tenderloin into cube size pieces. In a large skillet, heat 1 Tbsp olive oil on medium heat. Add pork and season with salt and pepper.  Brown the meat for about 3 minutes on each side.  Transfer the meat to a crock pot and add 1 cup low-sodium chicken broth, 1 Tbsp. ground allspice, 1/2 tsp. Ground cloves, 1 tsp. pumpkin pie spice and 1/4 tsp. red chile flake. Stir until ingredients are combined. Cook the meat on high in the crock pot for about 3 hours, until meat is ready to be shredded with a fork.
  4. Remove the meat from the crock pot, shred with a fork and transfer it back to the crock pot. Adjust seasoning and add another 1/2 cup chicken broth if necessary. Continue to cook in crock pot for an additional 30-40 minutes.
  5. To serve: shape 1/2 cup coconut rice in a 1/2 cup measuring cup. Place on plate. Spoon the shredded pork tenderloin onto the plate over rice. Spoon the mango chutney on top of the pork.  Garnish with chopped cilantro.

Broiled Ginger Salmon with Orange Ponzu Stir-Fry

Broiled Ginger Salmon with Orange Ponzu Stir-Fry
Prep Time: 15 minutes / Cook Time: / 30 minutes / Servings: 4

Broiled Ginger Salmon:
  • 4 - 6oz. Atlantic Salmon fillets
  • 1/4 cup olive oil
  • 2 tbsp. fresh grated ginger
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt and pepper
  1. Heat broiler to high heat.
  2. Add olive oil, ginger, garlic powder, salt and pepper together in a small mixing bowl and whisk together until combined.
  3. Place salmon fillets on a cookie sheet.  Brush both sides of the salmon fillets generously with the ginger mixture.
  4. Place in the broiler for 8-10 minutes.  Remove from heat and allow to cool for 2-3 minutes before serving.
Broiled Ginger Salmon with Orange Ponzu Stir-Fry

Orange Ponzu Stir Fry:
  • 6-8 Asparagus spears, chopped into 2 inch pieces
  • 2 medium carrots, peeled and sliced on a bias
  • 1 can (5oz.) sliced water chestnuts
  • 1 Red Bell Pepper, seeded and sliced
  • 4 scallions, chopped (reserve some for garnish)
  • 1 cup White Basmati Rice, cooked
  • 1/4 cup Ponzu Sauce
  • Juice of 1 orange
  • 1 clove garlic, pressed
  • salt and pepper to taste
  • olive oil cooking spray
  1. Heat wok to high heat.  Spray with olive oil cooking spray.
  2. Add carrots and garlic and cook on high heat for 2-3 minutes.  
  3. Add water chestnuts, bell pepper and scallions. Cook, stirring frequently for another 2-3 minutes.
  4. Add the asparagus, Ponzu sauce and  orange juice.  Season with salt and pepper to taste.  Continue to cook for another 2-3 minutes, stirring frequently.

To serve:
  1. Place 1/2 cup of the white Basmati rice onto the center of a plate.  
  2. Spoon some of the stir-fry on top of the rice.  
  3. Place one of the salmon fillets on top of the stir-fry.  Garnish with some of the reserved scallions.

Gluten-Free Pasta Primavera with Herbs de Provence
Prep Time 15 minutes / Cook Time: 20 minutes / Servings: 4
Gluten-Free Pasta Primavera with
Herbs de Provence
  • 8 oz. brown rice or corn pasta
  • 2 tbsp. olive oil
  • 1 large carrot, sliced
  • 2 small zucchini, julienned
  • 10-12 stalks pencil asparagus, ends trimmed and cut in half
  • 1 cup frozen English peas
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1 cup grape tomatoes
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup shredded fresh Parmesan cheese
  •  1 tsp. herbs de provence (more or less to your taste)
  • 1/2 tsp. garlic powder
  • salt and pepper to taste

  1. Bring a large pot of salted water to a boil.  Add the noodles and stir.  Boil for 7-10 minutes until the noodles are soft.  Drain and set aside.
  2. Heat the olive oil in a large skillet or wok on medium heat.  Add the carrots and bell peppers.  Stir and cook on medium heat for 2-3 minutes.  Add the zucchini, asparagus and peas.  Season with herbs de provence, garlic powder and salt & pepper to taste.  Cook for another 4-5 minutes.  
  3. Stir the pasta back in and add the grape tomatoes.  Stir until combined.  Adjust seasoning if necessary.  
  4. To Serve:  Place the desired amount on a serving plate.  Top with fresh basil and a dusting of Parmesan cheese.

Braised Red Wine London Broil with Chipotle Cherry Chutney

For the Steak:
  • 2 lb. London Broil steak
    Braised Red Wine London Broil
    with Chipotle Cherry Chutney
  • 1 red bell pepper, sliced
  • 1/2 large white onion, sliced
  • 2 large Russet potatoes, cubed
  • 16 oz. whole Baby Bella mushrooms
  • 3 large cloves garlic, pressed or minced
  • 2 cups red wine (I used Rex-Goliath Pinot Noir)
  • 32 oz. Beef Broth
  • 3 Bay leaves 
  • 5-6 sprigs fresh Thyme
  • salt and pepper to taste
  • olive oil cooking spray
  1. Spray a large skillet with olive oil cooking spray. Heat on high heat.  Season the steak with salt and pepper.  Add the steak to the skillet and sear on high heat for 2-3 minutes on each side, until it is well browned on both sides.  Remove from heat and add to crock pot. Add 2 cups of the chicken broth to the empty pan, de-glaze with a wooden spoon and transfer the mixture to the crock pot.
  2. Add the bell pepper, onion, potatoes, mushrooms, garlic, red wine, remaining beef broth, bay leaves and thyme to the crock pot.  Season with salt and pepper to taste.  Stir until combined, rearrange the items in the crock pot so the steak is on the bottom. Cover and cook for 4 hours on high heat in the crock pot.
For the Chutney:
  • 12 oz. bag frozen Sweet Cherries, thawed
  • zest of 1/2 lime
  • 1/2 chipotle pepper in adobo sauce
  • 3 whole cloves
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. agave nectar
  • salt and pepper to taste
  1. Combine all ingredients into a small saucepan. Be sure to include the juices from the bag of cherries. 
  2. Heat on medium heat and smash with a potato masher or spoon as the mixture heats up.  Bring to a boil, reduce to a simmer and stir occasionally until the mixture is thickened and most of the juice is cooked off, about 20 minutes. Remove the cloves (if you can find them) before serving.

Greek Stuffed Chicken Roulade with Creamy Sun Dried Tomato Sauce

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 4

For The Chicken:
  • 4 boneless, skinless chicken breasts, pounded out to 1/4" thickness
    Greek Stuffed Chicken Roulade
    with Creamy Sun Dried Tomato Sauce
  • 2 tbsp. olive oil
  • 2 fresh garlic cloves, pressed
  • 10 oz. sliced Crimini mushrooms, chopped
  • 1 yellow bell pepper, sliced
  • 1/2 cup sliced Kalamata olives
  • 2 cups fresh spinach leaves, stems removed
  • 1 tsp. salt-free Greek or Italian seasoning
  • 1/2 tsp. red chile flakes (optional)
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Using a meat mallet, pound out the chicken breasts to about 1/4" in thickness.  Set aside.
  3. Heat a large skillet with the olive oil to medium heat.  Add the mushrooms and garlic.  Season with salt, pepper, red chile flake and Greek seasoning. Stir and cook on medium heat for about 5-7 minutes, until garlic is soft and liquid is cooked off from mushrooms.  Stir in the olives, cook for an additional 1 minute until olives are heated and combined.  Remove from heat and set aside.
  4. Lay the chicken breasts flat.  Spread 4-5 spinach leaves on top of each chicken breast, covering 3/4 of the meat.  Add 1/4 of the olive mixture on top of the spinach leaves, lengthwise in the center of the chicken breast.  Place 4-5 slices of yellow bell pepper across each of the chicken breasts, on top of the olive mixture.  Roll the chicken breasts up, starting with the smallest point at the end.  Fasten with a toothpick if necessary and place them in a glass baking dish.
  5. Cover the baking dish with foil and place in the oven to bake for about 20-25 minutes, until the chicken is completely cooked through.  Remove from heat and allow to cool for about 5 minutes before slicing and serving.
 For The Sauce:
  • 1/3 cup light coconut milk
  • 1/2 cup sun dried tomatoes
  • 1 garlic clove
  • 2 large basil leaves
  • 1 roasted red pepper (from a jar)
  • 1 tbsp. capers
  • 1/4 cup fresh Italian parsley
  • salt and pepper to taste 
  1. Combine all ingredients in a blender or food processor.  Mix on high speed for about 1 minute, until all ingredients form a thick, chunky sauce.  Transfer mixture to a small saucepan.
  2. Heat on medium heat for 4-5 minutes, stirring occasionally.  Season with salt and pepper to taste.  Reduce heat and keep warm until ready to serve.
Cut chicken breasts across the grain of the meat, showing the spirals of stuffing.  Spread onto serving plate and drizzle with sauce on top.

 Mango Moscato Granita

Prep Time: 5 minutes / Freeze Time: 3-4 hours / Servings: 6

Mango Moscato Granita
  • 1 bottle (3 1/2 cups) Risata Moscato d'Asti
  • 3 cups frozen mango chunks
  1. In a blender combine the wine and mango chunks.  Puree on high speed for about one minute until smooth.
  2. Pour contents into a large, glass baking dish and freeze.  Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture.  After about 3 hours, mixture should be completely frozen, chunky and icy...ready to serve!

Ménage à Trois Sorbet

Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4

Menage a Trois Sorbet
  • 1 cup Ménage à Trois California Red wine
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 cup frozen blackberries
  • 1 cup frozen black cherries (pitted)
  • 1 cup frozen raspberries
  • 1/2 tbsp. fresh lemon juice
Helpful Hints:  Costco has the Ménage à Trois wine for under $10.  Trader Joe's sells a bag of frozen fruit that has blackberries, cherries, raspberries and blueberries.  You could just use a whole bag of this and it would come out just fine too!

  1. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  Stir on medium heat until sugar is dissolved and a simple syrup is created.  Remove from heat and cool in freezer for about 10 minutes.
  2. In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice.  Blend on high speed for about 2 minutes until everything is smooth and combined.
  3. Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet.  If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).

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