Pork Scaloppine Over Greens With Summer Fruit Salsa Food

PORK SCALOPPINE

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

30 MINUTE EASY PORK CHOPS " SCALOPPINE"

Steps:

• In a 2 quart or larger saute pan, brown pork chops over medium to medium-high heat in olive oil (5 - 7 minutes).
• Add green and red onions and saute until soft (5 minutes).
• Add garlic and spices, saute another minute.
• Add water and tomatoes.
• Bring to a boil then add the wine.
• Simmer for 15 minutes.
• Serve over your favorite pasta.
• One pan meal version: Cut pork chops into bite-sized pieces prior to browning, increase water to 3/4 cup, simmer for 13 minutes, increase heat to high to bring back to quick boil and add 6 - 8 oz medium egg noodles to pan. Reduce heat slightly and boil for 5 - 7 minutes. Serve.

PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
• For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
• For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 2 hours.
• In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa.

MOCK RICE PUDDING..LOW FAT LOW CARB

Steps:

• Combine cottage cheese, whip cream and splenda together.
• Mix well.
• Sprinkle cinnamon on top.
• Enjoy!

SCALLOPS WITH FRUIT SALSA

Steps:

• In bowl combine all salsa ingredients and mix well.
• The sweet vs tart balance can be adjusted to your taste by adding more sugar or lime juice.
• Sprinkle each side of the scallops with salt, pepper and sugar.
• In skillet, melt butter over medium high heat.
• Right when butter starts to turn color, add scallops and cook 1 1/2-2 minutes on each side or until they are lightly browned.
• (Make sure they do not overcook!) Transfer scallops to plate and serve with salsa.

PORK SCALOPPINE WITH HERBS

Steps:

• Flatten cutlets to 1/4-inch thickness then rub with basil, thyme, salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
• Add lemon juice and capers to skillet; bring to boil and cook until slightly reduced, about 1 minute. Top pork withe sauce and serve hot.

GRILLED ANGEL FOOD CAKE WITH FRESH FRUIT SALSA

Steps:

• In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
• When ready to serve, prepare and preheat grill.
• Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
• Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
• Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
• Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
• Enjoy!

BLACKENED FISH WITH SALSA VERDE (LOW CARB)

Steps:

• Sprinkle fish on both sides with Cajun seasoning.
• Heat oil in a large nonstick skillet over medium high heat. Add half of the fillets and cook until lightly browned, about three minutes.
• Turn and cook until just opaque, two to three minutes longer.
• Transfer to plate and repeat with remaining fillets.
• Meanwhile, combine salsa and cilantro. Serve the fish topped with this.

SIMPLEST BRAISED CABBAGE - LOW CARB

Steps:

• Shred cabbage. I use Cuisinart slicing disk.
• Rinse and drain cabbage.
• Combine all ingredients in a large Dutch oven. It's okay if it is all the way to the top; as it cooks it will reduce in volume.
• Cook over medium heat, stirring about every 10 minutes, until the cabbage is as tender as you like.
• If you have an aversion to Splenda, use about 1 cup of sugar in its place.
• This will keep well for at least a week.

PORK SCALOPPINE OVER GREENS WITH SUMMER FRUIT SALSA

Steps:

• Summer Salsa:.
• Heat balsamic vinegar and splenda to reduce to 1/8 cup at which point will be syrupy. Set aside.
• Mix the remaining ingredients together and top with hot balsamic syrup.
• NOTE- If you want to preserve the bright color of the mango mix it in just before serving.
• Chill for 1 hour for flavors to coalesce.
• Scallopini:.
• Meanwhile flatten the meat under plastic wrap with a pounder until pieces are about 1/4 inch thick.
• Place flour, salt and pepper in a bowl mix in parsley.
• Lightly season veal with flour mixture, shake off excess flour dip in egg white then back in flour.
• In a hot large frying pan saute pork in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch.
• Plate pork on a bed of greens topping with chilled salsa.