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In The Kitchen With Brett & Austin
(scroll down for all episodes)
Recipes from the Home Cooking Edition (2nd Episode)
Grilled Pork Tenderloin
Ingredients
Package of Twin Pork Tenderloin Medallions
1/4 cup oil
1 Tbsp. Emeril's Essence Seasoning
1/4 tsp. Pepper
Soy Sauce
1 cup Yoschida's Marinade
Preparation
Season Medallions with Seasoning, Garlic Powder, and Pepper. Place in Gallon
zip lock bag. Combine other ingredients and pour over pork. Seal and marinate
in refrigerator overnight. Heat grill to high. Sear on all sides to seal in
juices. Reduce heat to medium low and cook 20 minutes per side. Remove from
grill, wrap in foil and rest 10-15 minutes.
Sauteed Mushrooms
Ingredients
1 Large Package of fresh mushrooms
2 Tbsp. butter or margarine
1 small sweet onion
1/2 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup Yoshida Marinade
Preparation
Wash and slice mushrooms and onion. Melt butter in saucepan over medium heat.
Add onions and mushrooms. Cook down and add remaining ingredients. Saute over
medium heat for about 15-20 minutes. Do not cover while cooking.
Twice-Baked Potatoes
Ingredients
3 Large Baking Potatoes
4 Green Onions
6 Slices of cooked bacon
1 1/2 cup shredded cheese
1/2 stick butter
1 cup sour cream
Preparation
Bake potatoes, remove from oven and let stand 15 minutes in foil. Take each
potato and slice in half length wise, leaving sturdy edges. Scoop out potato
filling into mixing bowl. Add all remaining ingredients and mix well. Scoop
filling back into each potato shell and bake at 375 degrees for 20-30 minutes
until golden and bubbly.
Fried Apples
Ingredients
2 Cans fried apples (or 4 fresh apples)
2 Tbsp. butter or margarine
1/4 cup sugar
2 Tbsp. Cinnamon
Preparation
Add all ingredients in saute pan and simmer over medium heat 20-30 minutes.
Squash Casserole
Ingredients
Four Pkgs. frozen squash (or fresh)
1 8oz. Pkg. Cream Cheese
1 can cream of celery soup
1 small onion
1 sleeve saltine or ritz crackers
1 stick butter or margerine
Preparation
Chop onion and place with frozen squash in pan. Cover with water and bring to
a boil. Continue cooking until onion and squash are tender. In colander, drain
well. Return to warm pan, add cream cheese and soup. Mix with blender. Pour
in casserole dish sprayed with cooking spray. Crush crackers and add to stick
of melted butter. Spread on top of casserole and bake at 375 degrees for 30-45
minutes (until bubbly and topping is golden brown).
Green Beans
Ingredients
1 Large jar fresh canned green beans (or 2 cans store bought green beans/reduced
sodium)
1 beef bullion cube
1 small onion
Preparation
Pour juice of green beans in pot. Place peeled onion in center of pot. Add green
beans (with juice) and bullion cube. Add 1 can of water. Bring to a boil and
reduce to a simmer. Continue to simmer approximately 45 minutes.
Cloverleaf Yeast Rolls
Ingredients
1 Bag Rich's yeast roll dough
Butter or margarine
Cooking Spray
Preparation
Spray cups of large muffin tin with non-stick cooking spray. Add 2-3 pieces
of Rich's dough to each tin. Loosely cover with plastic wrap or wax paper (side
to rolls sprayed with cooking spray). Let thaw and rise 2-4 hours). Bake at
350 degrees for 20 minutes. Brush immediately with melted butter.
Recipes from the Mexican Edition (Episode 1)
Barbecued Pork Quesadillas
Ingredients
1/2 pound shredded barbecued pork
1/2 cup barbecue sauce
1/4 cup chopped fresh cilantro
5 green onions, minced
8 (6-inch) flour tortillas
1 cup shredded Mexican four-cheese blend
2 tablespoons butter or margarine, softened
Toppings: sour cream, sliced green onions, barbecue sauce
Garnish: fresh cilantro sprig
Preparation
Stir together first 4 ingredients.
Spoon pork mixture evenly on 1 side of each tortilla; sprinkle with cheese.
Fold tortillas in half, pressing gently to seal. Spread butter on both sides
of quesadillas.
Heat a large nonstick or cast-iron skillet over medium heat, and cook quesadillas
2 to 3 minutes on each side or until browned. Cut each quesadilla in half for
main-dish servings or in quarters for appetizer servings. Serve with desired
toppings. Garnish, if desired.
Chicken Enchiladas
Ingredients
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives,
chopped cilantro
Preparation
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla,
and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas
with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle
with toppings.
Recipes used from: www.myrecipes.com