Gourmet Renée
Excuse the ugly picture.
Garlic Balsamic Pork Tenderloin
2-3 garlic cloves minced/crushed
2T balsamic vinegar
1/2t ground mustard
1T olive oil
Salt, Pepper
Directions:
Marinate the tenderloin for however long. I forgot this step so it was a really quick marinating time… like 5 mins  
Brown on all sides of the tenderloin in a pan (~5mins).
Cook in an oven at 400*F until meat is 160*F
Mushrooms and Broccoli in Cranberry Reduction
Ingredients:
Broccoli
Mushrooms
1 clove garlic minced
2T shallots (EW! I used white onion)
1T Olive oil
1/2C cran juice, I used 100% crane juice with no sweeteners.
2T white wine (recipe calls for balsamic vinegar)
1/2t of tarragon
S&P
Directions:
In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid
Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
Serve
Honestly, the mushroom sauce was weird. I did use 100% cranberry juice with no sweeteners or anything in it. It tasted good on the broccoli, but it was weird with the mushrooms. All in all, it turned out quite well. The pork was so tender and tasty.

Excuse the ugly picture.

Garlic Balsamic Pork Tenderloin

  • 2-3 garlic cloves minced/crushed
  • 2T balsamic vinegar
  • 1/2t ground mustard
  • 1T olive oil
  • Salt, Pepper

Directions:

  1. Marinate the tenderloin for however long. I forgot this step so it was a really quick marinating time… like 5 mins  
  2. Brown on all sides of the tenderloin in a pan (~5mins).
  3. Cook in an oven at 400*F until meat is 160*F

Mushrooms and Broccoli in Cranberry Reduction

Ingredients:

  • Broccoli
  • Mushrooms
  • 1 clove garlic minced
  • 2T shallots (EW! I used white onion)
  • 1T Olive oil
  • 1/2C cran juice, I used 100% crane juice with no sweeteners.
  • 2T white wine (recipe calls for balsamic vinegar)
  • 1/2t of tarragon
  • S&P

Directions:

  1. In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
  2. When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid
  3. Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
  4. Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
  5. Serve

Honestly, the mushroom sauce was weird. I did use 100% cranberry juice with no sweeteners or anything in it. It tasted good on the broccoli, but it was weird with the mushrooms. All in all, it turned out quite well. The pork was so tender and tasty.

Pistachio Crusted Salmon with Broccoli Pesto over Quinoa
Ingredients:
2 filets of salmon
1 cup of pistachios chopped
1 cup of broccoli florets
1 cup of fresh basil (or just a package from the produce section)
2 teaspoons pine nuts
1/4 Olive oil
2 cloves of garlic
Directions:
Chop your Pistachios
Voosh Voosh your broc, basil, oil, 1 teaspoon of water, pine nuts, and garlic in your food processor. Well, aren’t you so lucky? You have a food processor? I chopped all of this as finely as I could and then mixed it all together. TURNED OUT SPLENDIDLY!
Preheat over 350F
Start quinoa (I did 1C quinoa, 1.5C water). Cook for 20 mins
Put salmon on your baking sheet. I added some sliced white onion under mine. Pile the pesto on top of the salmon (meat side, not skin side), then the pistachios on top of that.
Cook for 10-12 minutes.
Serve and enjoy!
Friend and I adored this. It took forever b/c I had to hand chop everything, but oh so worth it!!!!! It was even worth burning the heck out of my finger.

Pistachio Crusted Salmon with Broccoli Pesto over Quinoa

Ingredients:

  • 2 filets of salmon
  • 1 cup of pistachios chopped
  • 1 cup of broccoli florets
  • 1 cup of fresh basil (or just a package from the produce section)
  • 2 teaspoons pine nuts
  • 1/4 Olive oil
  • 2 cloves of garlic

Directions:

  1. Chop your Pistachios
  2. Voosh Voosh your broc, basil, oil, 1 teaspoon of water, pine nuts, and garlic in your food processor. Well, aren’t you so lucky? You have a food processor? I chopped all of this as finely as I could and then mixed it all together. TURNED OUT SPLENDIDLY!
  3. Preheat over 350F
  4. Start quinoa (I did 1C quinoa, 1.5C water). Cook for 20 mins
  5. Put salmon on your baking sheet. I added some sliced white onion under mine. Pile the pesto on top of the salmon (meat side, not skin side), then the pistachios on top of that.
  6. Cook for 10-12 minutes.
  7. Serve and enjoy!

Friend and I adored this. It took forever b/c I had to hand chop everything, but oh so worth it!!!!! It was even worth burning the heck out of my finger.

Sometimes some simple fried eggs and salsa are needed to recuperate.

Sometimes some simple fried eggs and salsa are needed to recuperate.

Salmon, Chard, and Mushrooms in a buttery sauce over quinoa.

Same sauce as in the previous post, just with salmon instead of swordfish. I think this will be a new go-to.

Salmon, Chard, and Mushrooms in a buttery sauce over quinoa.

Same sauce as in the previous post, just with salmon instead of swordfish. I think this will be a new go-to.

Swordfish over Wilted Rainbow Chard and Kale
Ingredients:
4, 1 inch swordfish steaks
1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
Directions:
Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Made this as a birthday dinner for a friend of mine. HE LOVED IT! :D

Swordfish over Wilted Rainbow Chard and Kale

Ingredients:

  • 4, 1 inch swordfish steaks
  • 1/4 cup (1/2 stick) butter, room temperature
  • 2 teaspoons chopped fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
  • 1/2 teaspoon (packed) grated lemon peel
  • 1 tablespoon olive oil

Directions:

Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.

Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Made this as a birthday dinner for a friend of mine. HE LOVED IT! :D

Salsa chicken and asparagus over wilted kale
Ingredients:
6 chicken breat tenders
10 asparagus spears
1 bunch of kale (chopped)
2 cloves of garlic (chopped coarsely)
4 teaspoons (or so) of salsa (I used Veronica’s homemade salsa. It’s a local brand from Hood River)
1 tablespoon(ish) white wine
Directions:
Heat oil
Sauté asparagus
About half way through the asparagus cooking process, add chicken.
Cook until done
Lower heat, add salsa. Let that cook on low for like 10 mins or so. It should be fairly saucy by the end.
In another pan, cook garlic until fragrant.
Add kale.
Add wine.
Cover and cook until wilted.
Both parts will be done at this point. SERVE AND ENJOY!
Total cook time: 20 minutes

Salsa chicken and asparagus over wilted kale

Ingredients:

  • 6 chicken breat tenders
  • 10 asparagus spears
  • 1 bunch of kale (chopped)
  • 2 cloves of garlic (chopped coarsely)
  • 4 teaspoons (or so) of salsa (I used Veronica’s homemade salsa. It’s a local brand from Hood River)
  • 1 tablespoon(ish) white wine

Directions:

  1. Heat oil
  2. Sauté asparagus
  3. About half way through the asparagus cooking process, add chicken.
  4. Cook until done
  5. Lower heat, add salsa. Let that cook on low for like 10 mins or so. It should be fairly saucy by the end.
  6. In another pan, cook garlic until fragrant.
  7. Add kale.
  8. Add wine.
  9. Cover and cook until wilted.
  10. Both parts will be done at this point. SERVE AND ENJOY!

Total cook time: 20 minutes

Chicken Chili that turned into stew because I forgot what I was making.Oops. I was looking at both stew and chili recipes, and forgot that I had decided on chili, but then it turned into stew because I added broccoli and mushrooms.
Chicken Chili Stew
Ingredients:
1 tablespoon canola oil 
1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
3/4 teaspoon salt, divided 
1/2 cup vertically sliced onion 
1 crown broccoli
4-5 mushrooms, sliced
2 teaspoons minced fresh garlic (NOPE!)
2 teaspoons ground cumin 
1 teaspoon ground coriander (didn’t have)
1/2 teaspoon dried oregano 
1/4 teaspoon ground red pepper 
3 cups no-salt-added canned cannellini beans, rinsed and drained I used black-eyed peas b/c that’s what I had
1 cup water 
2 (4-ounce) cans chopped green chiles, undrained and divided (I’M OUT!! I THOUGHT I HAD SOME!! D=)
1 (14-ounce) can fat-free, lower-sodium chicken broth 
1/4 cup cilantro leaves
1 lime, cut into 8 wedges 
Directions:
 Heat pan over medium. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.

Chicken Chili that turned into stew because I forgot what I was making.
Oops. I was looking at both stew and chili recipes, and forgot that I had decided on chili, but then it turned into stew because I added broccoli and mushrooms.

Chicken Chili Stew

Ingredients:

  • 1 tablespoon canola oil 
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
  • 3/4 teaspoon salt, divided 
  • 1/2 cup vertically sliced onion 
  • 1 crown broccoli
  • 4-5 mushrooms, sliced
  • 2 teaspoons minced fresh garlic (NOPE!)
  • 2 teaspoons ground cumin 
  • 1 teaspoon ground coriander (didn’t have)
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon ground red pepper 
  • 3 cups no-salt-added canned cannellini beans, rinsed and drained I used black-eyed peas b/c that’s what I had
  • 1 cup water 
  • 2 (4-ounce) cans chopped green chiles, undrained and divided (I’M OUT!! I THOUGHT I HAD SOME!! D=)
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth 
  • 1/4 cup cilantro leaves
  • 1 lime, cut into 8 wedges 

Directions:

  1.  Heat pan over medium. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
  2. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.
Crockpot Honey Mustard Chicken
Ingredients:
2 chicken breasts
 1 tbls olive oil 
1/2 tsp garlic powder 
1/4 tsp sea salt 
1/4 tsp pepper 
1/3 cup chicken broth 
2 tbls honey 
1 1/2 tbls dijon mustard 
1 1/2 tbls stone ground mustard 
1/2 tbls paleo chili garlic sauce  Siracha
Directions:
Mix ingredients except the chicken in a bowl
Put chicken in crockpot. Pour sauce on top.
Cook on low for 3 hours

Crockpot Honey Mustard Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbls olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/3 cup chicken broth
  • 2 tbls honey
  • 1 1/2 tbls dijon mustard
  • 1 1/2 tbls stone ground mustard
  • 1/2 tbls paleo chili garlic sauce  Siracha

Directions:

  1. Mix ingredients except the chicken in a bowl
  2. Put chicken in crockpot. Pour sauce on top.
  3. Cook on low for 3 hours
Breakfast Hash
8 or 9 little red Dutch potatoes
7 asparagus spears chopped up small
5 mushrooms chopped up small
8ish oz of bulk breakfast sausage
1/2 crownish of broccoli - florets sliced small
1 egg 
So satisfying

Breakfast Hash

  • 8 or 9 little red Dutch potatoes
  • 7 asparagus spears chopped up small
  • 5 mushrooms chopped up small
  • 8ish oz of bulk breakfast sausage
  • 1/2 crownish of broccoli - florets sliced small
  • 1 egg 

So satisfying

Every so often pesto pasta needs to be reposted. Added addition of asparagus.

Every so often pesto pasta needs to be reposted. Added addition of asparagus.