Honey Garlic Shrimp – Quick and Easy – 20 Minutes – Gluten Free

honey garlic shrimp-5-poppopcooks.com

This Honey Garlic Shrimp recipe is real good and real simple to make. For a busy weeknight, it is perfect.

Our veggies tonight were potatoes, asparagus and onions with some rosemary all sautéed together in a large skillet.

For the shrimp, first whisk together the honey, garlic and balsamic vinegar.  Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving.

Stir the shrimp in the marinade and then let it rest while you get the veggies going.

Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom.

Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into  about 1/8″ slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.

honey garlic shrimp-poppopcooks.com

Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated.

honey garlic shrimp-3-poppopcooks.com

Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter.

Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side – about 1 minute – turn them over and pour the rest of the marinade all over them.

Cook until they are pink on both sides  and opaque in the middle – about another 1 and 1/2 minutes.

Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything.

honey garlic shrimp-5-poppopcooks.com

The marinade from the skillet also goes along great with rice with broccoli which  is an alternate to these veggies as is our risotto with peas recipe.

We had a real nice California Chardonnay with our honey garlic shrimp.

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Shrimp sautéed in honey, garlic and balsamic vinegar.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. For the shrimp first whisk together the honey, garlic and balsamic vinegar. Pour half of that over the shrimp in a separate bowl. Keep the rest of the honey mixture aside to be used later on, just before serving. Stir the shrimp in the marinade and then let it rest while you get the veggies going.
  2. Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom. Cut the asparagus stalks into 4 pieces, the onions into wide strips, the potatoes into about 1/8" slices and strip the leaves off the rosemary sprigs. You could use dried rosemary if necessary.
  3. Put the veggies in the skillet. Salt and pepper then toss a couple of times to get everything coated. Toss a few times as it cooks and when the potatoes start to brown put a smaller skillet on at medium high with a swirl of olive oil and the butter. Let it heat up and lay the shrimp out in the skillet and when they have gotten pink on the pan side - about 1 minute - turn them over and pour the rest of the marinade all over them. Cook until they are pink on both sides and opaque in the middle - about another 1 and 1/2 minutes.
  4. Put the veggies and the shrimp on the plates and pour the juices from the shrimp skillet all over everything. The marinade from the skillet also goes along great with rice and broccoli which is an alternate to these veggies as is our risotto with peas recipe.
    honey garlic shrimp-5-poppopcooks.com
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Easy Pork Tenderloin Steaks with Red Wine Balsamic Glaze

Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Easy Pork Tenderloin Steaks with…

….Red Wine Balsamic Glaze is…

…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.

Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.

We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.

We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.

No cleaning or peeling necessary.

Pork Tenderloin Steaks-9-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.

Pork Tenderloin Steaks-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.

About 3-5 minutes a side depending on how well done that YOU like them.

Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.

With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.

Pork Tenderloin Steaks-2-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.

Pork Tenderloin Steaks-3-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Let the liquid reduce a little and add the peas to the carrots and onions.

Pork Tenderloin Steaks-4-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..

Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes

…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!

Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.

 

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Pork Tenderloin steaks sautéed in a red wine and balsamic vinegar reduction
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
  2. Put the carrots and onions in the pan that you have set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
  3. With a sharp knife trim the silver skin off the tenderloin and cut into 1" thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet. About 3-5 minutes a side depending on how well done that YOU like them. Finger poke - still soft is rare - starting to get firm is medium and firm is well done. With an instant read meat thermometer 145°F is rare - 160 is medium and 170 is well done.
  4. When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
  5. Let the liquid reduce a little and add the peas to the carrots and onions. Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and your Pork Tenderloin Steaks are ready to serve. Enjoy!!
    Pork Tenderloin Steaks-5-poppopcooks.com-pork tenderloin recipes-pork fillet recipes-cooking pork tenderloin-pork recipes
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Pan Fried Beef Strips and Brussels Sprouts – 20 minutes

Your Pan Fried Beef Strips and Brussels Sprouts will win over all of the brussels sprouts haters in your following. To make it really quick and easy just get your brussels sprouts as “steamers” like this.

 

Pan Fried Beef Strips and Brussels Sprouts-4-poppopcooks.com

Put the brussels sprouts in the microwave. Set the timer for about 2/3 of the time recommended on the package. While they are getting steamed put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. Cut the onion into strips. Put the brussels sprouts and the onion strips in the skillet and very lightly sprinkle with salt and pepper.

Pan Fried Beef Strips and Brussel Sprouts-2-poppopcooks.com

Cut the beef into strips about one inch wide.

Pan Fried Beef Strips and Brussel Sprouts-poppopcooks.com

Lightly salt and pepper both sides and add them to the skillet and toss everything together a few times as the beef browns. Drizzle a couple of tablespoons of balsamic vinegar or soy sauce.

Pan Fried Beef Strips and Brussel Sprouts-3-poppopcooks.com

When the beef is cooked the way YOU like it serve up your Pan Fried Beef Strips and Brussels Sprouts. We had some leftover Italian Mozzarella Rice in the fridge so it got a warmup treatment in the microwave to serve as our carb.

Pan Fried Beef Strips and Brussels Sprouts-6-poppopcooks.com

We tried a Spanish Garnacha red wine as sort of an adventure. Paid only $14 for a bottle and it was really good.

 

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Beef strips, brussels sprouts and onions all together in a skillet.
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Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put the brussels sprouts in the microwave. Set the timer for about 2/3 of the time recommended on the package. While they are getting steamed put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. Cut the onion into strips. Put the brussels sprouts and the onion strips in the skillet and very lightly sprinkle with salt and pepper.
  2. Cut the beef into strips about one inch wide. Lightly salt and pepper both sides and add them to the skillet and toss everything together a few times as the beef browns. Drizzle a couple of tablespoons of balsamic vinegar or soy sauce.
  3. When the beef is cooked the way YOU like it serve up your Pan Fried Beef Strips and Brussels Sprouts.
    Pan Fried Beef Strips and Brussels Sprouts-6-poppopcooks.com
Recipe Notes

If you use fresh brussels sprouts instead of the steamers rinse, trim and cut in half thru the stem. Put them in the microwave for about 3 minutes then into the skillet

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Pork Tenderloin Caprese Salad – 30 Minutes or Less

Pork Tenderloin Caprese Salad-4-poppopcooks.com

You have here yet another take on Caprese Salad. Pork Tenderloin Caprese Salad is real easy and will be on the table in 30 minutes or less.

Trim the silver skin and excess fat off the tenderloin. Put a Skillet on at medium high and eyeball a couple of tablespoons of olive oil into it. Sprinkle salt, pepper and dried basil all over the tenderloin and place it in the skillet. Turn it as it sears getting all sides browned. When it’s firm to a poke or the internal temperature is 150 – 155°F on an instant read meat thermometer – about 15 minutes – take it out and let it rest for 5 minutes.

Pork Tenderloin Caprese Salad-poppopcooks.com

If you’re having more than two servings cutting a larger tenderloin in half is ok and will make it fit into a skillet easier.

While the tenderloin is cooking slice the Roma tomatoes and fresh mozzarella. Rinse off and pat dry the fresh basil leaves. If you want to,  chop up a couple of the basil leaves for garnish. When the tenderloin has rested a little slice it into about 3/8″ slices. Arrange the slices of tomatoes, mozzarella, pork tenderloin and the basil leaves any way that YOU want. Here is how ours looked.

Pork Tenderloin Caprese Salad-4-poppopcooks.com

Lightly sprinkle some salt on. Drizzle with good extra virgin olive oil and good balsamic vinegar. Get a piece of each of the 4 main ingredients on your fork. The mix of the flavors is fantastic. Bon Appetito!

Pork Tenderloin Caprese Salad-7-poppopcooks.com

In the background you can see some of Poppop’s easy homemade bread and some Chianti – of course!

 

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Pork Tenderloin Caprese Salad - 30 Minutes or Less BigOven - Save recipe or add to grocery list Yum
Slices of pork tenderloin, fresh Mozzarella, Roma tomatoes and whole basil leaves drizzled with olive oil and balsamic vinegar.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Trim the silver skin and excess fat off the tenderloin. Put a Skillet on at medium high and eyeball a couple of tablespoons of olive oil into it. Sprinkle salt, pepper and dried basil all over the tenderloin and place it in the skillet. Turn it as it sears getting all sides browned. When it's firm to a poke or the internal temperature is 150 - 155°F on an instant read meat thermometer - about 15 minutes - take it out and let it rest for 5 minutes.
  2. While the tenderloin is cooking slice the Roma tomatoes and fresh mozzarella. Rinse off and pat dry the fresh basil leaves. If you want to, chop up a couple of the basil leaves for garnish. When the tenderloin has rested a little slice it into about 3/8" slices. Arrange the slices of tomatoes, mozzarella, pork tenderloin and the basil leaves any way that YOU want. Here is how ours looked.
  3. Lightly sprinkle some salt on. Drizzle with good extra virgin olive oil and good balsamic vinegar. Get a piece of each of the 4 main ingredients on your fork. The mix of the flavors is fantastic. Bon Appetito!
Recipe Notes

We've done this using chicken tenders instead of pork tenderloin. It's real good like that also.

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