Grilled Pork Tenderloins w/Grilled Pineapple Salsa
Ingredients
• 2 (1-pound) pork tenderloins, trimmed of fat and silver skin
• 3 tablespoons Only Herbs Garlic olive oil
• 2 teaspoon ground chipotle chili powder
• 1 Teaspoon cumin
• 2 teaspoons salt, plus a pinch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Only Herbs dried oregano, crumbled
• 1 1/2 tablespoons minced garlic
• 3 tablespoons fresh lime juice
• 3 cans of 8 oz. Great Value (Walmart Brand) pineapple tidbits
• 1/4 cup finely chopped red onion
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons minced red bell pepper
• 1 tablespoon finely chopped fresh cilantro leaves
• Fresh cilantro sprigs, for garnishing
• Cilantro Oil, for drizzling, recipe follows
Directions
Preheat a grill to high.
Rub the pork tenderloins all over with 3 tablespoons of the garlic olive oil, then sprinkle evenly with the chipotle chili powder, cumin, 2 teaspoons of the salt, the pepper, and the oregano. Rub the tenderloins well with the garlic and drizzle the lime juice over all. Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.
Drain Pineapple tidbits. Place in a grilling basket on grill - stirring lightly for approx. 3 minutes. Remove from the grill and allow to cool to room temperature. Add the pineapple tidbits, red onion, remaining 2 tablespoons of lime juice, remaining pinch of salt, jalapeno peppers, red bell pepper, and chopped cilantro and stir to combine. Set aside while you grill the pork.
Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes. Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.
Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs. Drizzle with Cilantro Oil.
Cilantro Oil:
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fresh mint leaves
• 1/2 cup extra-virgin olive oil
• Salt
• Pepper
Place herbs in a mini-chopper and blend. Slowly add oil to emulsify. Season with salt and pepper.
Only Herbs Goat Cheese Jalapeno Poppers
Ingredients:
12 Jalapeno peppers
8 ounces cream cheese, at room temperature
1/2 cup of Goat Cheese ( We used "Goats Milk Cheese - Laura Chevel - Pure" we purchsed at Sams Club)
1 Teaspoon Only Herbs Italian Seasoning
2 garlic cloves, minced
Zest of 1 medium lemon
1/2 t. sea salt
INSTRUCTIONS
Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
Place the cream cheese, goat cheese, Only Herbs Italian Seasoning, garlic, lemon zest, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Shrimp in Jumbo Pasta Shells with Cheese Blend
8 Jumbo Pasta Shells cooked for 15-17 minutes
CupCake Pan
24 - 25 Med. to Large deveined raw shrimp
Mix together in small bowl:
3 Tbs. Hellmann's Dijonnaise Creamy Dijon Mustard
1/4 c. Riesling Wine
1/8 tsp. Only Herbs Original Blend Seasonings
juice of 1/2 lemon
3 Tbs. butter
Feta cheese, Italian Cheese Blend
Melt butter in small skillet. Add shrimp and Dijon vinaigrette. Cook shrimp until pink. RESERVE THE REMAINING VINAIGRETTE THAT IS IN THE SKILLET.
Spray 8 cupcake wells with non-stick spray. Add 1 pasta shell to each well.
Put 3 shrimp in each shell. Spoon reserved vinaigrette over top of shrimp. Sprinkle shrimp with Only Herbs Original Blend.
Top each filled pasta shell with feta and Italian Cheese Blend. If you like lots of cheese like we do, feel free to pile it on!
Broil until cheese melts.
This can be used as an entree' or appetizer.
Tilapia Fish
2 - 4 Tilapia Fish Fillet
1 c. Low Fat Buttermilk
1 c. Pepperidge Farm Herb Seasoning Stuffing
Only Herbs Original Seasoning
Only Herbs Faith's Blend
Pour Buttermilk into a saucer or small dish.
Dip Fillet into buttermilk.
Season with Original blend and Faith's blend.
Sprinkle stuffing mix on to each fillet.
Put fillet on non-stick pan.
Bake 450 uncovered for approx. 15 min. depending on thickness of fillets. You may want to check fillets after 10 min. if they are thin.
Provencal Chicken Strips
2 teaspoons OHGS Garlic Olive Oil
¾ pound skinless boneless chicken breast, cut into 2-inch strips
6-8 plum tomatoes, chopped
1 tablespoon capers, rinsed and drained
1 teaspoon red-wine vinegar
3 tablespoons Only Herbs Gourmet Seasoning (OHGS) Faith's Blend
1 tablespoon OHGS Original Blend
3 cups hot cooked whole-wheat pasta
1. In large nonstick skillet, heat the oil. Sauté the chicken, stirring constantly, 4 minutes. Add OHGS Faith's Blend; cook, stirring frequently, until the chicken is cooked thoroughly, 2 - 4 minutes.
2. Stir in the tomatoes, parsley, rosemary, OHGS Original Blend, capers, and vinegar. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the pasta.
Makes 4 servings
Per Serving (about 1 1/3 cups chicken and pasta mixture):
266 Cal, 5 g Fat,
Points value: 5
Faith's Blend with New Potato's
We give credit for this wonderful dish to Ms. Pat Middlebrooks of Panama City, Fl.
1) Your choice amount of new potatoes, washed and scrubbed.
2) Slice thin.
3) Spray pan with butter flavored cooking spray.
4) Place 1/3 of the potatoes in covered pan, put dabs of butter on top and liberal amount of Faith's Blend.
5) Repeat this process two more times, cover pan and placed in a preheated 425 degree oven for 40 minutes.
6) Remove the lid and cooked for another 10 minutes.
Faith's Blend Dip
Ingredients:
3/4 C. Sour Cream
1/2 C. mayo
1 Heaping tablespoon of Faith's Blend
(if you don't want to add mayo, use 8 oz. sour cream)
Preparation
Mix all ingredients and chill for at least 30 mins.
Great on baked & mashed potatoes. Add to bagels, bagel chips and vegetable tray.
Red Wine Chicken with Vermicelli
1/4 Only Herbs Garlic Olive Oil
3 Boneless, skinless chicken breasts, sliced very thin
3 Tablespoons Only Herbs Lite Salt Seasoning
2 (14.5 oz) cans diced tomatoes
1/2 cup red wine
1 teaspoon sugar
2 (2.5 oz) cans sliced black olives with jalapenos
1 12 oz. package vermicelli pasta
In a large skillet, heat oil over medium heat. Place chicken in a zip-top bag and add Only Herbs Lite Salt Seasoning. Shake bag until chicken is well coated on all sides. Transfer chicken to skillet, and cook chicken until well done, approximately 8 minutes, stirring constantly. Slowly add tomatoes, wine, sugar and black olives with jalapenos. Cook over medium-low heat for 10 minutes, stirring occasionally. Cook vermicelli pasta according to package directions. When pasta is done, transfer to individual plates and cover with serving of chicken mixture. Serve immediately. Serves 6
Original Seasoning Dip Mix
Our famous Dip: Add 1 Tbs. Only Herbs Original Blend to one 8 oz. container of sour cream. Use more seasoning to adjust your taste. Dip with crackers, veggies or chips.
Sprinkle on salads, chicken salad, tomatoes, apples, cantalope, pizza, eggs, chicken, seafood, even popcorn, just to name a few.
Please let us know what your favorite suggestion is!
Flavored Olive Oil Suggestions
Saute meats.
Use as a bread dipping.
Use on salads and in salad dressings.
Our lemon flavored oil is wonderful as a body oil. Add to a warm bath. Spray lightly on your hair to make it shiny!
Valencia Orange Grapeseed Oil: Pan fry chicken tenders. Marinade meats, seafood. Use as a salad dressing. Drizzle over pasta.