"Faux" Empanadas

I share more about the making of this recipe in this post.

Faux Empanadas

• 1 can Biscuits (Homestyle or Buttermilk varieties, Flaky won't work as well)
• 1 cup cooked, shredded Pork or Beef
• 1 cup Potatoes (Riced, Smashed or finely chopped)
• 1/2 cup Salsa
• 1/2 cup BBQ Sauce
• chopped cooked eggs and diced green chilies, optional

1. Combine meat, potatoes and sauces.
2. Add chopped eggs and chilies, if desired
3. Stretch each biscuit into twice it's original size, taking care not to cause any tears.
4. Put 2 TBL of meat filling onto one side of each biscuit.
5. Fold over biscuit and seal edges (if you don't have a sealer, use the tines of a fork).
6. Bake at 350° for 15-17 minutes until browned. 

Pork and Potato Stackers

This is what happens when there are no teenage boys around to eat my leftovers. I feel the need to "create" new versions of food I have made. (See the original recipes here).

But this, my friends, THIS is no ordinary leftover.  Oh no, this is tastebud happiness.

Having spent a couple of days trying new recipes for a package of Pork Tenderloins, I concluded the culinary whirlwind with this compilation....

Base: Smashed Potato

Middle: Medallions of Savory Pork Tenderloin

Toppings: Artichoke, Parmesan, and Pesto Dip

                    and Fried Sweet Potato Strings

Like I said, Tastebud Happiness.

Savory Pork Tenderloin and Smashed Potatoes

Round Two of Pork Tenderloin and Smashed Potatoes! Please go to this post for another recipe for pork, and here for more about the way I developed them.

This time around I took a picture with the smashed potatoes. I think I have them perfected now, and it just might become my go-to recipe for dinner potatoes.

Savory Pork Tenderloin and Smashed Potatoes

• I pkg Pork Tenderloin
• 2-3 tsp Seasoning of choice 

1. Coat the meat with seasoning, and allow it to marinate for at least 2 hours, and up to 24 hours
2. Bake at 375° for 35 minutes, or until the internal temperature reaches 155°
3. Allow to rest for 10 minutes under foil before serving (The perfect amount of time to broil the potatoes below)

Smashed Potatoes

• 8-10 Red or Yellow Potatoes (you need a thin skinned potato, whatever variety you prefer will work)
• 3 TBL Olive Oil, divided
• 2-3 tsp seasoning of choice
• Kosher Salt and Black Pepper to taste

1. Place the potatoes in a large pot of salted water, with at least 2 inches to cover
2. Bring to a boil, and then reduce heat to a medium boil
3. Cook for 30-45 minutes, or until the potatoes are COMPLETELY cooked through. You do not want any firmness to them. Check them frequently and drain when they reached the same stage as you want them for mashed potatoes
4. Spread half of the olive oil onto a baking sheet that has been lined with Parchment Paper (don't skip this step, the parchment paper makes a lot of difference in the final texture, and clean-up is a breeze)
5. Cut the potatoes in half, and then place the cut-side down on the oiled paper
6. With a potato masher or other large flat tool, smash each potato half until the bottom surface spreads and the skin breaks slightly on top
7. Drizzle or brush the remaining oil over the top of the smashed potatoes, and sprinkle with seasonings
8. Turn on the Broiler setting, and place sheet on the middle rack 
9. Broil for 5-8 minutes, until edges are crispy and the tops start to turn golden brown

For an idea for what to do with the leftovers from this meal, please visit here.

Orange Balsamic Chicken

Silly me...I sometimes forget that I need to take pictures of EVERY-thing, and my husband cut into this chicken before I got a picture of it, post-roasting.

Here is the before-roasting shot, however.

For a delicious Balsamic, Raisin and Fig Sauce to go with the chicken, please see this post.

And here is the breast meat with the potatoes that ended up in the photo. Ooops. 

Orange Balsamic Roasted Chicken

• Whole Chicken, up to 4 lbs.
• 1/3 cup Balsamic Vinegar
• 1 TBL Olive Oil
• 1/8 cup fresh Orange Juice (half an orange)
• 1 TBL Dijon Mustard, coarse ground
• 1 minced Shallot
• 1 1/2 Tsp Kosher Salt
• 1/4 tsp Ground Black Pepper (or more to your liking)

1. Remove giblets and neck from inside cavity.
2. Place chicken breast side up in a roasting pan.
3. Combine remaining ingredients and pour slowly over the chicken, covering as much of it as possible,
4. Using a baster or spoon, baste the chicken with the marinade that ran off until all covered. Add some of the liquid inside the bird, and add the squeezed orange half to the cavity.
5. Leave the chicken at room temperature for an hour and baste it with the excess liquid every 15 minutes.
6. Cover pan with foil.
7. Preheat oven to 450°.
8. Roast for 30 minutes, and then turn the temp down to 400. Remove the foil for last 15 minutes and baste the chicken when you do so.
9. If adding potatoes or other vegetables to the pan, add 1 cup of water to the bottom and oil the vegetables first.

 For more about this recipe, please go here.

Balsamic, Raisin and Fig Sauce

Wonderful over Balsamic Roasted Chicken and Roasted Red Potatoes.

More about this recipe can be found over on my other blog.

If you'd like a recipe for the Orange Balsamic Roasted chicken, please go to this post.

Balsamic, Raisin and Fig Sauce

• 1/2 cup Raisins
• 1 cup White Grape Juice (or Apple Juice, or wine if you prefer)
• 1/2 cup Balsamic Vinegar
• 1 1/4 cup water
• 1/4 cup Fig Butter (Trader Joe's)
• 3/4 tsp dried Thyme Leaves
• 1/4 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper (or more to your liking)
• 1/8 tsp Onion Powder
• 1/8 cup Fresh Squeezed Orange Juice (1/2 an orange)
• 2 TBL Butter

1. At least 6 hours prior to making the sauce, soak the raisins in the juice.
2. Bring soaked raisins with juice to a boil. Add vinegar. Reduce heat to medium and low boil for 30 minutes, or until liquid is nearly gone
3. Add water and remaining ingredients and cook until butter is melted. Puree with an immersion blender or use a blender.
4. Serve over meat or vegetables of your choice.