Roast Pork Tenderloin with Pomegranate Quinoa Salad

As seen on Chef Alli's Farm Fresh Kitchen, Thursday, December 26, 2013, WIBW 13 News This Morning Segment, sponsored by Kansas Farm Bureau.  

1 pork tenderloin, approx. 1 lb.

Sauce
1 cup cranberry juice
1/4 cup balsamic vinegar
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. spicy brown mustard
1 Tbs. brown sugar
1/2 tsp. freshly ground black pepper

Quinoa Salad
1 cup uncooked quinoa, any color
2 cups vegetable or beef broth
2 cups spinach, loosely packed, chopped
1/2 cup pomegranate seeds (or substitute 1/4 cup dried cranberries)
1/4 cup chopped toasted pecans
2 oz. crumbled feta

Sear tenderloin off on all sides and place onto a foil-lined baking sheet; place tenderloin into a preheated 425 degree F. oven and roast until internal temperature reaches 145 degrees.  Remove from oven and cover pork with foil to rest.  Meanwhile, in a small sauce pan, combine sauce ingredients and simmer over low heat until sauce is reduced by about half and slightly thickened.  In a large sauce pan, cook quinoa in broth until tender; let cool slightly, then stir in spinach, pomegranate seeds and pecans.

Slice tenderloin into medallions; place prepared quinoa salad onto serving platter, placing pork medallions around salad.  Brush medallions with warm sauce; top quinoa salad with crumbled feta.  Serve at once.

Now You're Cookin',
Chef Alli

Frosty Eggnog Punch

Made with thick, rich Hildebrand Farms Dairy eggnog, this holiday punch makes gatherings even more festive and fun.  The adults in the group may appreciate the addition of a little brandy or bourbon! 

3 - 4 quarts Hildebrand Farms Dairy eggnog, chilled very well
1 gal premium vanilla ice cream, slightly softened
1 quart half and half
1 tsp. pure vanilla extract or substitute your favorite brandy or bourbon
1 tsp. nutmeg (freshly grated is best)
cinnamon for garnish
2 cups whipped cream

Pour eggnog into punch bowl; the amount needed will vary on the size of the punch bowl.  Pour in half and half, a small amount at a time, taking care not to add too much, making eggnog too thin in consistency.  Using a small ice cream scoop or cookie dough scoop, scoop out balls of ice cream and place into eggnog mixture.  Add vanilla, brandy or bourbon, to taste. To finish, add dollops of whipped cream on top, then sprinkle with nutmeg and cinnamon. Serve at once!

Now You're Cookin',
Chef Alli

Skillet Rib Eye Steaks with Zucchini Gnocchi Toss

As seen on Chef Alli's Farm Fresh Kitchen,  WIBW 13 News This Morning, Thursday, Dec. 5, 2013, sponsored by Kansas Farm Bureau.

This recipe came to me by way of my friend, Karen Hanson, who presented it at the 2013 Kansas Farm Bureau Summit, as an original BEEF - It's What For Dinner Recipe (Beef Ranch Zucchini Gnocchi).  I fell in love with this dish - it's not only tasty, but has such pretty presentation! Since my family is always starving, I've tweaked the recipe just a bit to speed up the cooking process.

2 Rib Eye steaks, rested at room temperature for 30 minutes, seasoned with salt and pepper

1-2 Tbs. extra virgin olive oil

16 oz. shelf-stable gnocchi (potato dumplings)

1 red onion, thinly sliced
1/2 cup beef or vegetable broth

2 small zucchini, skin removed, peeled into ribbons

1/8 - 1/4 tsp. red pepper flakes

1 Tbs. basil pesto

2-3 Tbs. feta cheese crumbles

1 Tbs. toasted pine nuts

Preheat oven to 425 degrees.  In a nicely preheated large cast iron skillet, over medium high heat, sear steaks in a bit of olive oil on both sides; place skillet into oven and cook steaks to desired temperature - I prefer 140-145 degrees at the center for medium rare.  Remove steaks to a platter and cover with foil; keep warm.  

In the same skillet over medium high heat, add a bit more olive oil, then add gnocchi and onion slices; cook 4-5 minutes, tossing often until gnocchi begin to brown.  Deglaze the pan by adding the broth,  then add zucchini ribbons, red pepper flakes, and pesto; cook an additional 1-2 minutes, just until all ingredients are hot throughout and vegetables are crisp-tender. Season to taste with salt and pepper, if needed. Place prepared vegetable gnocchi onto platter along side warm steaks; garnish with feta cheese and pine nuts.  Serve at once!

Now You're Cookin',

Chef Alli 

Building Beautiful Charcuterie and Cheese Boards for Your Holiday Guests

Charcuterie comes from the French, meaning 'cooked meat'. Creating a simple charcuterie board of meats and cheeses requires just a few basic guidelines and it provides a wonderful "noshing" station for your gathering. 

Annarose Hart,  with her From the Land of Kansas gift basket and products, joined me on WIBW 13 News This Morning,  Nov. 14, 2013, as my special guest for Chef Alli's Farm Fresh Kitchen. 

Here are the secrets to success:

1.  Gathering

• Select a variety of flavors and textures that will offer an appetizing selection, but not an overwhelming abundance. (Remember - More is not better, better is better!)  Keep in mind the preferences of the guests you've invited, making sure to include elements they will be comfortable approaching and eating:
• Cured and smoked meats, such as salami and prosciutto
• An assortment of stone-ground or Dijon mustard
• Slices of toasted baguette (you can never have too many!)
• Assorted interesting crackers and breadsticks 
• Fruits, such as sliced apples and pears, fresh figs, dried apricots, etc
• Nuts, such as smoked almonds, pistachios, glazed pecans
• Olives, peppadews, pickles, chutneys, fruit spreads and jams, marinated artichokes, pestos, tapenades, capers 
• 3-5 Cheeses of varying types, including aged, hard, veined, and/or soft

2. Presentation 

• Choose an assortment of pretty marble or slate slabs, or use wooden cutting board(s) and arrange your elements to create a pleasing layout - this is the part that I enjoy the most.  I like to place my meats more in the center of my boards, surrounding them with small bowls of the other chosen ingredients that will make interesting flavor combinations. 

3. Portion Planning

• In my experience, guests will eat as much as you place out on your boards. As an appetizer, plan on at least 2-3 oz. of total meat per person and about 2 oz. of cheese per person.  Planning for these portions will still allow room for later courses at dinner.  (If your charcuterie and cheese boards are the main course, double the amounts stated per person.)

4.  Serving

• Cheeses and cured meats are at their optimum flavor when served at room temperature so arrange them on your boards about 30 minutes before your guests arrive. 
• If possible, label the elements included on your boards so guests know what their eating. 
• To avoid mixing the cheeses and spreads, provide knives and serving utensils for each element. 

5. Safety

• It is best not to let your charcuterie and cheese boards stand at room temperature for more than two hours. Using smaller boards will allow you switch to a fresh one as needed after your event gets under way.  

Let the party begin!

Now You're Cookin,

Chef Alli

Alma Creamery Tortilla Pie

15 oz. can black beans, drained and rinsed

10 oz. pkg. frozen sweet corn, thawed

1 cup tomato salsa or tomatillo salsa, if you prefer

8 oz. can tomato sauce

1 ½ cups freshly grated Alma Creamery Pepper Jack cheese

½ cup chopped fresh cilantro

4 scallions, chopped

¾ tsp. cumin

4 (10 inch) flour tortillas

1 Tbs. olive oil

Sour cream, cilantro, salsa, for garnish

• ·   Preheat oven to 450 degrees F.  In a large mixing bowl, combine beans, corn, salsa, tomato sauce, 1 cup of cheese, cilantro, scallions and cumin. 
• ·   Meanwhile, heat a large heavy skillet over high heat, just until smoking.  Brush both sides of tortillas a bit of oil and add to skillet, one at a time, to fry till golden brown on each side, approx. 1 minute total for each. 
• ·  To bake, place one fried tortilla into a greased, shallow baking dish; spread with one third of filling. Repeat layering twice, then top with remaining tortilla, gently pressing down to help layers adhere.  Top with remaining ½ cup of cheese.
•   Bake, uncovered, for 12-15 minutes, or until pie is hot throughout.  Transfer pie to a cutting board or platter, then cut into wedges with a pizza cutter or serrated knife.  Enjoy at once, garnished with sour cream, cilantro and salsa, if desired.  

   Now You're Cookin',

   Chef Alli

Kansas State Fair Zucchini Bread

August 8 is National "Sneak Some Zucchini On Your Neighbor's Porch" Day, and in case you missed that perfect opportunity to share some of your crop, why not use your abundance of zucchini to whip up a few batches of moist, tasty zucchini bread?  This recipe came from the Kansas State Fair Cookbook and was submitted by Erma Stucky, Pretty Prairie, KS.  

Wednesday Morn Farmers Market at the State Capitol, Topeka, Ks

3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 cup chopped nuts (I used toasted walnuts)
3 eggs, beaten
1 cup cooking oil
2 cups sugar
1 pkg. (3.4 oz) vanilla instant pudding
2 tsp. vanilla 
2 cups zucchini, ground (I pureed mine in the food processor)

Sift together the first 5 ingredients and set aside.  Mix eggs, oil, sugar, pudding mix and vanilla; beat well.  Add zucchini and nuts.  Mix in the dry ingredients.  Bake at 350 degrees for 1 hour.  Makes (2) 7 1/2 x 3 1/2 x 2 1/2 loaves.  Freezes well.  

Tips for Making Good Zucchini Bread:

• Choose zucchini that are small to medium.  Those giant zucchini that people are always trying to give away tend to have flesh that's tough and dry. If you must use these "big boys", cut them in half lengthwise and scoop out all the seeds, grating or pureeing the remainder of the flesh for your recipe. 
• Zucchini that are about the size of your forearm will yield about 3 cups of pureed zucchini.  
• Don't over mix your ingredients.
• Use a parchment "sling" for easy loaf removal from the pan.
• As soon as your zucchini bread comes out of the oven, cover the pan with foil to trap the condensation- this makes for extra-moist zucchini bread once it cools.  

Now You're Cookin',

Chef Alli

Pan-Seared Swai Fillets with Basil-Mint Cilantro

1 3/4 cups lightly packed fresh basil and mint leaves (I typically use 3 parts basil to 1 part mint)
1/4 cup plus 1 Tbs. good olive oil
3 Tbs. toasted chopped walnuts 
1 1/2 Tbs. freshly squeezed lemon juice
1 clove garlic
kosher salt and freshly ground black pepper, to taste
2-3 Tbs. chicken broth
4 swai or other firm white fish fillets, approx. 4 oz. each
1-2 Tbs. unsalted butter

In the bowl of a food processor, place the basil and mint leaves, 1/4 cup olive oil, walnuts, lemon juice, garlic, 1/4 tsp. of salt, a few grinds of black pepper and 2-3 Tbs. chicken broth; process till smooth and set aside.

Pat fillet dry with a paper towel and season to taste with salt and pepper.  Heat the remaining 1 Tbs. of oil and 1 Tbs. of butter in a large heavy-bottomed skillet over medium high heat until the butter melts; add two fillets and cook until nicely browned and just cooked through, turning once, approx. 4-5 minutes total.  Transfer to a platter and cover; keep warm.  Repeat with the remaining two fillets, adding remaining tablespoon of butter, if needed, lowering heat, if needed.  Serve swai garnished with pesto.  

Now You're Cookin',
Chef Alli

Bacon-Wrapped Chili Cheese Dogs

We're celebrating National Chili Dog Day, the last Thursday of July each year.  My family loves this recipe when I use Johnsonville Stadium Brats.  But, of course, they would eat nearly anything that is wrapped in crispy bacon!

8 hot dogs or brats, fully cooked
8 strips center-cut bacon
Your favorite turkey or beef chili, warmed
Hoagie buns, toasted
Shredded sharp cheddar

Wrap dogs with bacon and grill over medium high heat until bacon is crisped all around and dogs are heated throughout.  Place dogs into buns, then smother with warm chili.  Top with shredded cheddar and serve.

Now You're Cookin',
Chef Alli

Quinoa Tabouli Salad

This is a recipe from  Melissa d'Arabian's cookbook, Ten Dollar Dinners.  I like it that instead of using Bulgar wheat as most tabouli salads do, Melissa substitutes quinoa.  It works well as a vegetarian main dish, or in my family's case, we always add leftover grilled chicken or pork tenderloin to make it a meal.  It's also a great make-ahead recipe - definitely a plus!

Serves 4

1/2 cup quinoa, cooked in vegetable or chicken broth according to package directions, then fluffed
with a fork
1/2 cup flat-leaf Italian parsley, finely chopped
1/2 cup cilantro, finely chopped
2 Tbs. finely chopped fresh mint
3 roma tomatoes, seeded and chopped
4 scallions, white and green parts both, chopped
zest and juice of 1 lemon
3 Tbs. olive oil
kosher salt and freshly ground black pepper, to taste

Place quinoa into a large mixing bowl.  Stir in parsley, cilantro, mint, tomatoes and scallions.  Create a vinaigrette in a small bowl by whisking together the juice and zest of lemon, olive oil, salt and pepper; pour over quinoa mixture and toss to combine.  Cover bowl with plastic wrap and set aside at room temperature for 1 - 1 1/2 hours to let flavors combine before serving.  

Now You're Cookin',
Chef Alli

Garden Gazpacho

This is a Pioneer Woman recipe that I've tweaked a little.  It's a great recipe for using up all those summer veggies that you wind up with in July and August or when you go to the Farmer's Market and buy one of everything!  It''s flavorful and refreshing during the dog days of summer - you'll see.

WIBW Weatherman, Doug Meyers, enjoying veggies for breakfast - GAZPACHO

1 lb. raw peeled shrimp, seasoned with creole seasoning, grilled or sauteed till opaque
2 garlic cloves, minced
1/2 red onion, sliced
1 large cucumber, diced
1 zucchini, diced
2 celery stalks, diced
5-6 roma tomatoes, diced
1/4 cup extra-virgin olive oil (sometimes I just totally leave this out of the recipe - this saves over 400 calories!) 
2 Tbs. red wine vinegar
2 Tbs. granulated sugar
several dashes of hot sauce (or add 1/4 tsp. red pepper flakes, instead)
Kosher salt and black pepper, to taste
4 cups good-quality tomato juice
2 nicely-ripened avocados, sliced thinly
2 hard-boiled eggs, finely minced
cilantro leaves

The garnishes really make the difference - chopped hard boiled egg, avocado and cooked shrimp.

Place all of garlic and onion into bowl of food processor; add half of diced veggies and olive oil.  Add vinegar, sugar, hot sauce, salt and pepper, and 2 cups tomato juice to food processor bowl.  Process well.  Place the other half of the diced veggies to a large bowl, adding processed mixture as well.  Stir to combine, then add remaining 2 cups of tomato juice.  Ladle soup into chilled bowls or mugs and garnish with grilled shrimp, avocado, eggs and cilantro leaves.  Serve at once.

Now You're Cookin',
Chef Alli

Summer Fruit Bruschetta

24 baguette slices

¼ cup unsalted butter, softened

6 Tbs. dark brown sugar, divided use

¼ tsp. cinnamon

Sprinkle of nutmeg

½ cup chopped peaches

¼ cup chopped plums

1/8 cup blueberries

2 Tbs. fresh lime juice

2 Tbs. chopped toasted walnuts

Lay baguette slices in a single layer on a large baking sheet.  Brush lightly with a bit of oil; broil for 1-2 minutes until lightly toasted, then turn over. Combine the butter, 4 Tbs. brown sugar and spices and spread this mixture over the top of the baguette slices.  Broil for 1-2 minutes, until bubbly and bread is lightly browned on edges, taking care not to burn.  Combine fruits with remaining 2 Tbs. of brown sugar and lime juice; spoon equally over toasted baguette slices.  Top with walnuts and serve at once. 

Now You're Cookin',

Chef Alli 

Karen’s Beefy Breakfast Skillet

This recipe came from my good friend and teaching partner, Karen Hanson, the dietitian at Hy-Vee Manhattan.  She created this delicious recipe when working for the Kansas Beef Council. 

Beef Sausage

Combine 1 lb. 96% lean ground beef with 2 tsp. chopped fresh sage or ½ tsp. rubbed sage, 1 tsp. granulated garlic, 1 tsp. onion flakes, 3/4 tsp. kosher salt, ½ tsp. red pepper flakes and ½ tsp. freshly ground black pepper.  Heat a large nonstick skillet over medium high heat until hot.  Add beef mixture; cook 10-12 minutes, breaking into ¾ inch crumbles and stirring occasionally. (Cooking time is for fresh or thoroughly thawed ground beef; ground beef should always be cooked to an internal temperature of 160 degrees F.) Makes approx. 2 ½ cups sausage crumbles. 

Breakfast Skillet

In same large skillet, over medium high heat, move cooked beef sausage to perimeter of skillet; add 2 cups thawed shredded hash brown potatoes and 2 chopped scallions to center of hot skillet and cook until hash browns are browned nicely.  Bring sausage into the mix from the edges of your skillet and stir in 8-10 beaten eggs (depending on the capacity of your skillet). Cook eggs to desired doneness, stirring occasionally until cooked throughout.  Season to taste with kosher salt and freshly ground black pepper, then top with a bit of shredded sharp cheddar cheese.  Serve garnished with your favorite salsa, if desired. 

Now You’re Cookin’,

Chef Alli

Asian Beef Bowls

This has quickly become one of my favorite go-to weeknight meals - fast, flavorful and fun - an updated ground beef classic!

1 lb. lean ground beef, browned nicely and fats drained

1/4 cup plum sauce

1/4-1/2 tsp. red pepper flakes

4 scallions, chopped

1 cup shredded carrots

1-2 Tbs. nicely chopped cilantro

1 lb. coleslaw mix

1/3 cup rice vinegar

2-3 Tbs. canola or vegetable oil

chopped peanuts, for garnish

Add plum sauce and red pepper flakes to warm beef in skillet; stir to combine.  Toss in scallions, carrots and cilantro and cook until all ingredients are just heated through.  Meanwhile, whisk together rice vinegar and oil to create dressing; pour over coleslaw mix and toss to combine well.  To serve, place dressed coleslaw in bowls and top with warm beet mixture. Garnish with peanuts, if desired, for added crunch.  Enjoy at once.

Serves 1 hungry Chef Alli (and I ALWAYS am!) or 2-3 average appetites.  

Now You're Cookin', 

Chef Alli

Individual Pinto and Black Bean Tamale Pies

Recipe adapted from Cooking Light

1 Tbs. canola oil

1 bundle scallions, thinly sliced, green and white parts separated

3 cloves garlic, minced

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 lb. ground lean beef, browned and fats drained, may substitute ground turkey or ground pork, if preferred

1 can diced tomatoes, with juice

1/2 cup broth

16 oz. tube prrepared plain polenta, sliced into 8 equal rounds, patted dry

1/2 cup fresh cilantro leaves, chopped

1/2 - 1 tsp. chipotle sauce

1 cup shredded pepper jack cheese

salsa and plain Green yogurt, for garnishing

Preheat oven to 375 degrees F.  In a large sauce pan, heat oil over medium heat; add white parts of scallions and garlic and season to taste with salt and pepper.  Cook until scallions are softened, stirring constantly, 2-3 minutes.  Meanwhile, using a potato masher, mash about 1/3 of black and pinto beans in a flat dish with sides, such as a pie plate.  Add ground beef, black beans, pinto beans and smashed beans to the sauce pan with scallion mixture, along with diced tomatoes and broth; bring to a boil, then reduce to a simmer and cook until mixture has thickened, 10-15 minutes.  Meanwhile, coat eight-ten  10-12 oz. ramekins (or sub custard cups) with non-stick spray; place a polenta round in each prepared ramekin.  Add reserved green parts of scallions, cilantro and chipotle sauce into bean mixture and stir to combine; spoon mixture into prepared ramekins, then top with cheese.  Bake for 15 minutes or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with salsa and yogurt (or sour cream) and additional cilantro if desired.

Now You're Cookin',

Chef Alli

Tomato Dill Soup with Grilled Cheese Croutons

This is an adaptation of an Ina Garten Recipe from her book The Barefoot Contessa, Foolproof.

2-3 Tbs. good olive oil

2 yellow onions, chopped

3-4 cloves garlic, minced

2 tsp. dried dill

4 cups chicken stock

28 oz. can crushed tomatoes

1 tsp. granulated sugar

Kosher salt and freshly ground pepper, to taste

½ cup orzo, cooked until al dente

½ cup whipping cream

1 grilled cheese sandwich, cut into crouton-size squares

In a large stock pot or Dutch oven, heat oil over medium heat; when hot, add onions and sauté for 12-15 minutes or until softened and translucent.  Add the garlic and dill and cook for 1 more minute; add the chicken stock, crushed tomatoes, and sugar; season with salt and pepper.  Bring soup to a boil, then lower heat and let soup simmer gently for 15-20 minutes.  When ready to serve soup, stir in orzo and half and half and cooked until heated through.  Serve soup topped with warm grilled cheese croutons. 

Now You’re Cookin’,

Chef Alli

Tam's Enchilada Soup

4 cups milk

2 small (10 3/4 oz.) cans  Campbell's cream of chicken soup

2 small (10 3/4 oz.) cans of Campbell's nacho cheese soup

2 small (10 oz.) cans red enchilada sauce

2 (10 oz.) cans diced tomatoes and green chilies

Meat from one rotisserie chicken, shredded

In a large sauce pan, whisk milk with soups until smooth; stir in enchilada sauce, tomatoes and green chilies, and chicken; simmer for 30-45 minutes and serve. 

Now You're Cookin',

Chef Alli

Chai-Spiced Fruit Compote with Almonds and Yogurt

Original recipe by Ellie Krieger, from Fine Cooking, by way of Amber Groeling, Hy-Vee Topeka Dietitian, Probiotics Class, Jan. 2013. Recipe makes about 2 cups of compote - this recipe is easy to double or triple.

2 chai tea bags
3 Tbs. honey  
1/2 cup dried apricots, each chopped into 8 pieces 
1/2 cup pitted prunes, each chopped into 8 pieces 
1/2 cup golden raisins 
3 cups 2% low-fat Greek style yogurt
1/3 cup sliced or slivered natural almonds, toasted  

Bring 1-3/4 cups water to a boil in a 2-quart saucepan. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags. 

Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools.) Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.

Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 9; Fat Calories (kcal): 81; Saturated Fat (g): 2.5; Protein (g): 18; Monounsaturated Fat (g): 3.3; Carbohydrates (g): 61; Polyunsaturated Fat (g): 1.3; Sodium (mg): 65; Cholesterol (mg): 10; Fiber (g): 5;

Now You're Cookin',

Chef Alli