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So, don’t know if anyone’s noticed but we’re in a recession. Also, food is expensive. Also, I live with my parents so they pay for my wonderful obsession. So I do my best to help out. Whenever I can I buy my own groceries, especially butter. I usually purchase my own butter for baking, it goes fast! My family’s really good about it and they rarely never complain. Still, lately I’ve tried to make things up using stuff we already in the house. I’ve literally gone through all of our nuts with my baking over the past week! Soon we will have to go buy more but there is still some usable material.

This brings me to the chicken. Every day my grandma tells me what meat is defrosted, I work with it. Looking around my fridge, I knew that I wanted to try something original and something that would taste good, and something I’d never done before. I want to learn new things and the best way to learn is to…practice! So in my fridge, the first thing I noticed was the pomegranate juice left over from the pomegranate martinis my parents made for mother’s day dinner.

One of the things I’ve learned over the past little while is the magic of the marinade. Common sense I know, but still. I’m new! So I made a quick marinade (there wasn’t too much time!) and added some red wine and honey to give it some dimension, hopefully. It only got to marinade for about 45 minutes and I know this affected the flavour. I gave it a bit of seasoning before putting in the oven and I don’t know if this made a difference but I think that marinading it overnight or at least 3-4 hours would make it even better. Everyone really enjoyed it, but I know it needs a little work. So if you try this, make sure you follow the general marinade rule of a few hours, I just wish I’d thought of it sooner!

Overall this is a fun recipe, and the chicken gets a nice colour from the purpleness of pomegranate juice and red wine. I do recommend this recipe and feel free to offer any suggestions, like maybe how to make a nice glaze for it?

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Pomegranate Chicken

3 boneless, skinless chicken breast

1 cup pomegranate juice

1/4 cup red wine (full bodied)

1/4 cup honey

2 cloves garlic

1 tbsp each of basil and sage

salt and pepper

  1. Combine pomegranate juice, red wine, and honey and pour into a large ziploc (or any plastic bag) with the chicken, seal and marinate  for 3-4 hours.
  2. When ready to cook, preheat the oven to 350 (check note at bottom), drizzle a pan with olive oil (not a sheet pan, deeper) and put it in the oven as it preheats.
  3. When ready to prepare, season the chicken with salt and pepper, and the herbs. Remove the pan from the oven and put the garlic in, stir around. Put the chicken in and place in the oven for 30-45 minutes.
  4. Enjoy!

*Note: Since this was my first time making it, I put it at 350 and waited about half an hour. It was still a little pink inside and I was in a bit of a rush so I put it up to 375. I think it would be fine to keep it at 375 the whole time and the cooking time would be shorter. Feel free to adjust as you need!

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So this was a dinner I made for my family a couple weeks ago. I cook almost every night for my parents and I try to stay away from generic grilled chicken or sauteed pork. I like to try and add new flavours but not do anything toooo complicated.

This recipe is a combination of a recipe from Tante Marie’s Cooking School Cookbook  Mary Risley and Jamie at Home by Jamie Oliver. The onion compote is from Tante Marie and I use a pork tenderloin which I crusted in fennel and and rosemary, an idea I got from Jamie at Home. Result? An amazing dinner that looked so nice and fancy on the dinner table! The pork was tender and not dry at all and the onion compote…wow! I am not a big fan of onions but this had no onion flavour, it was sweet and a bit tart from the balsamic vinegar and red wine vinegar. (note: I didn’t have sherry vinegar so I used red wine instead). I also made a small salad for the side, just mixed greens with a balsamic and olive oil vinaigrette.

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Here’s the recipe!

Pork Tenderloin with Onion Compote

Adapted from: Tante Marie’s Cooking School Cookbook

Onion Compote

1 large onion, thinly sliced

3 tablespoons olive oil

coarse salt

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

pepper and salt to taste

1 small green apple, 1/4 inch dice

3 prunes, pitted and thinly sliced

  1. Heat the onion with olive oil and salt (about 1/2 tsp) over medium high heat, stirring from time to time until golden (about 10 minutes)
  2. Add balsamic vinegar, red wine vinegar, 1 cup water, and a little more salt and pepper
  3. Continue cooking until all liquid has evaporated and onion is soft (about 20 minutes)
  4. Stir in apple and prunes and cook another 10 minutes

  Pork Tenderloin

Adapted from: Jamie at Home

2 pork tenderloins

1/4 cup fennel seeds

1/4 cup dried rosemary

1/8 cup dried or fresh thyme

Olive oil, salt, pepper

  1. Preheat the oven to 425F
  2. Put a roasting pan into the oven as it heats up
  3. Remove the silverskin and fat from the tenderloins
  4. Rub the tenderloins with olive oil and season with salt and pepper
  5. Break up the fennel seeds, rosemary, and thyme in a mortar and pestle
  6. Spread the seeds over a large cutting board and  roll the tenderloins in the seeds, covering completely
  7. Take the roasting pan from the oven, drizzle with olive oil and put the tenderloins in
  8. Cook for about 20 minutes, turning after 10. After removing, cover with aluminum foil and let it rest for 5 minutes before carving.

 

 

 

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