Entrees Archives - Circle B Ranch

12 Jan

Pork Schnitzel and Mushroom Sauce

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Pork Schnitzel and Mushroom Sauce

Author: SaltPepperSkillet.com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Cuisine: German

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Description

John and I love love a good schnitzel. Since I am Italian I call it a Pork Cutlet and since John is German he call it schnitzel! When I make this again I would try a different mushroom sauce. Neither one of us was fond of the red hue of the mushroom sauce. Enjoy!

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Ingredients

Sauce

1 cup mushrooms – sliced thin
2 tablespoons olive oil + more as needed
1/2 cup onion – chopped fine
2 garlic cloves – minced
1/2 cup red wine
1/2 cup chicken stock
1/4 cup heavy cream
Pork Schnitzel
2 Circle B Ranch pork cutlets – pounded thin
all-purpose flour – for dredging
2 eggs + 3 tablespoons water – whisked well
panko breadcrumbs
canola oil for frying
kosher salt & freshly ground pepper

Instructions

Mushroom Sauce

Heat olive oil in a skillet and sauté mushrooms until golden. Add the onions and cook until soft, then add the garlic, and cook for another minute.
Deglaze the pan with the red and cook for a few minutes to cook off the alcohol. Add the chicken stock and cream. Cook down until the sauce is thick. Season with salt and pepper.

Pork Schnitzel

Add the flour, egg wash and breadcrumbs each in separate shallow dishes. Season each with a little salt & pepper. Dredge the pork in flour, then dip in the egg wash and finally coat with the bread crumbs. You can prepare these ahead of time and refrigerate before cooking.
Heat 1/2″ canola oil in a 12″ cast iron skillet over high heat. When the oil is just beginning to smoke, add the breaded pork and reduce the heat to medium. Cook for about three to four minutes per side, until the pork is very crispy and cooked through. Transfer to a paper towel-lined plate and season with salt + pepper.
Serve the Pork Schnitzel with the finished mushroom sauce.

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19 Dec

Braised Pork Belly with Soy and Star Anise

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Braised Pork Belly with Soy and Star Anise

Author: jesspryles

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Description

The star anise and Asian flavors in this recipe make it a real winner. You’ll need to start this recipe 24 hours in advance, so be prepared.

This was so delicious!!

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Ingredients

1 – 2-3 lbs Circle B Ranch pork belly

Dry brine – 4 Tbsp sugar, 5 Tbsp kosher salt

2 cups Cider or cane vinegar

1 1/2 cups Soy Sauce

1/3 cup Brown Sugar

1 cup Water

1 Tbsp Sesame Oil

1 Tbsp Fish Sauce

5 Star Anise

4–5 Garlic Cloves

1 small knob of Ginger, sliced

1 serrano or medium heat chili, split open

4 stems shallots, chopped

Instructions

1 – 24 hours prior to cooking, take the belly and rub generously with the dry brine mix. Place fat side down on a baking tray lined with several pieces of paper towel, and put in the fridge overnight, uncovered.

2 – Preheat over to 475 degrees Fahrenheit

3 – Remove belly from fridge and scrape off any remaining brine. Pat the fat dry with a paper towel. Place the belly fat side up in the roasting tray and place in oven for 30 minutes.

4 – Combine vinegar, sugar, oil, water, soy and fish sauce.

5 – After the belly has been cooking for 30 minutes, reduce the over temperature to 325 F

6 – Pour the liquid mixture into the base of the pan so it covers the meat but does not reach the fat, taking care not to get any liquid on the top of the belly. Gently add in the chili, garlic cloves, ginger and star anise.

7 – Bake for a further 2 – 2 1/2 hours until tender. For an optional finish, turn the broiler on and blast the fat for 5 – 10 minutes (being careful not to let it burn).

8 – To serve, reduce some of the pan liquid in a small saucepan, and pour into a serving bowl. Place a piece of sliced belly in the bowl, and garnish with chopped shallot. Serve with rice and Asian greens.

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16 Dec

Oven Baked Sausages with Potatoes, Vegetable AND Gravy!

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Oven Baked Sausages with Potatoes, Vegetable AND Gravy!

Author: Recipetineats
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x

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Description

Cooking sausages in the oven with vegetables and gravy is a terrific quick dinner idea that takes mere minutes to assemble! The sausages get nicely browned, the vegetables tender, and a flavor packed gravy. Kind of like making a stew!

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Ingredients

VEGETABLES
1 1/4 lbs baby potatoes, halved
3 carrots, peeled and cut into 2” pieces
2 red onions, each cut into 8 wedges
2 garlic cloves, minced
2 tbsp olive oil
2 tsp dried thyme
1 tsp dried oregano
Salt and Pepper

SAUSAGES
2 # Circle B Ranch German Sausage
Oil Spray (optional)

GRAVY
2 Tbsp. melted butter, unsalted
2 1/2 Tbsp. flour (plain/ all purpose)
2 cups chicken stock

Instructions

1 – Preheat over to 390 degrees F (Standard) or 350 degrees (fan/convection)

2 – Place vegetable ingredients in a large bowl. Toss well to coat.

3 – Add sausages and toss briefly.

4 – Transfer to roasting pan. Pan should be a size so the vegetables are stacked about 2 deep. Rearrange sausages so they are on top.

GRAVY:

1 – In the same bowl used for the vegetables, add butter and flour. Whisk.

2 – Add a bit of beef broth and whisk, then whisk in remaining broth. (Don’t worry if you end up with some floating butter bits)

3 – Pour down the side of the pan (don’t pour over the sausages or veggies).

4 – Optional: Spray sausages with oil – browns slightly better (especially lean sausages)

BAKING:

1 – Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.

2 – Serve sausages and vegetables with Gravy on top, garnish with fresh thyme leaves in desired. (see notes for gravy thickness adjustment)

Notes

1 – Potatoes: I used potatoes about the size of a golf ball. If yours are much larger, halve them. You can also use large potatoes and cut them.

2 – Sausages: Use any sausage of choice here, I use Circle B Ranch German ones. Delish!

3 – Gravy Thickness: The gravy thickness will be affected by things like how juicy your sausages and vegetables are, the strength of the over, heat retention of your pan etc.

If too thin (note that gravy will thicken slightly as you start removing sausages etc from pan), remove sausages and vegetables then return pan to the over for a few minutes – it should reduce fairly quickly because of the large surface area.

If too thick, just add a splash of hot water – a bit at a time!

Nutrition per serving, assuming 4 servings made using lean sausages, assuming all the gravy is consumed.

Nutrition

Serving Size: 522 g
Calories: 649
Sugar: 4g
Sodium: 1074mg
Fat: 46g
Saturated Fat: 15g
Carbohydrates: 32g
Fiber: 6g
Protein: 26g
Cholesterol: 106mg

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05 Dec

Super Simple Coconut Chicken Tikka Masala

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Super Simple Coconut Chicken Tikka Masala

Author: Half Baked Harvest
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

No need for takeout with this Coconut Chicken Tikka Masala…. it is healthier, has incredible flavor, and is made with only a few pantry staple ingredients!

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Ingredients

CURRY PASTE:
1 medium yellow onion, quartered
1 shallot, halved
6 cloves garlic
2 (1-inch) pieces fresh ginger, peeled
3 Tablespoons garam masala
2 teaspoons ground turmeric
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
Zest of 1 lemon

CHICKEN
2 pounds boneless skinless chicken breast, cubed
1/2 cup full-fat plain Greek yogurt
1 can (14 ounce) full-fat unsweetened coconut milk
1 can (6 ounce) tomato paste
1/4 cup cilantro, chopped
3 cups cooked rice, for serving

Instructions

1 – To make the curry paste: In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt and red pepper flakes, and lemon zest. Pulse until a smooth paste forms, about 1 minute.

2 – To make the chicken: In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate to room temperature for 30 minutes or refrigerate up to overnight.

3 – Heat a large, high-sided skillet over medium heat. Add 1/4 cup to 1/2 cup (use to your taste) of the curry paste and cook until fragrant, about 1 minute. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.

4 – Stir in the cilantro and serve the chicken over rice.

Notes

Curry Paste: You can double the curry paste and store refrigerated in an airtight container for up to 1 month, or in the freezer for up to 4 months. Thaw in the fridge overnight. Alternately, you can use store-bought yellow curry paste.

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03 Dec

Pork Scaloppine with Mushrooms and Marsala

Pork Marsala is one of our favorites. Enjoy! [ ... ]

12 Nov

Zucchini Cheese Muffins

These are so easy to make and they are great warmed up in the morning. Enjoy! 1 medium Zucchini, grated, without squeezing 1/4 of red capsicum, finely diced (optional) 1 cup grated cheese(s) 2 Large eggs Salt & pepper to taste (more seasoning if you prefer) 1 Cup all-purpose flour 1 tsp baking powder Butter to grease the muffin tin DIRECTIONS: 1 - Heat the over to 375 F, middle rack. 2 - In a mixing bowl, add eggs, salt and pepper (other seasonings). Whisk until combined. 3 - Add the grated zucchini, red capsicum, and grated cheese. Mix well. 4 - Add half of the all-purpose flour, mix until combined. 5 - Add the remaining half of the flour and baking powder. Mix until combined. 6 - Grease the muffin tin with butter. 7 - Spoon the zucchini mixture into muffin tin until almost full. (Mine was made into 9) 8 - Bake at 375 F for 25 minutes. (some ovens may vary) [ ... ]

05 Nov

Circle B Ranch Pork Tenderloin with Creamy Marsala Sauce

Serves: 3-4 Calories: 336 Prep time: 5 minutes Cook time: 30 minutes

Ingredients: 1 Tbsp olive oil 1 lbs Circle B Ranch pork tenderloin Creamy Marsala Sauce: 2 Tbsp butter (Salted or unsalted) 5 oz mushrooms (sliced) 1/4 cup finely chopped shallots or onion 1 garlic clove, minced 1 1/2 Tbsp flour 1/2 cup marsala 2 cups chicken broth (low sodium) 5 tarragon leaves (thyme is also lovely) 1/4 cup cream Instructions:

Preheat over to 390 F
Sprinkle pork with salt and pepper
Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
Place in the oven for 15 minutes for the faintest blush of pink or 18-20 minutes for no pink.
Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.

Creamy Marsala Sauce:

Melt 1 Tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
Reduce heat to medium high, melt 1 Tbsp butter. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half. 15-20 minutes.
Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1-2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve).
Transfer to serving platter with the gravy on the side or poured over the top. Serve with mashed potatoes of course!

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29 Oct

Pasta Primavera

When Spring Asparagus come in that is a great time to make this recipe. Actually you can make this all year round, especially when you want some Spring in the Air!! Enjoy!

Recipe from Two Peas in their Pod

Prep Time: 20 minutes

Cook time: 15 minutes

Servings: 8

INGREDIENTS: 16 oz cavatelli pasta 1 Tbsp olive oil 8 oz asparagus, cut into 1 1/2-in pieces 1 yellow bell pepper, cut into 1 1/2-in pieces 2 cups small broccoli florets 1 small zucchini, chopped Salt and pepper to taste 2 Tbsp unsalted butter 1 shallot, minced 4 garlic cloves, minced Zest of 1 lemon Dash crushed red pepper flakes 1 cup Chicken stock 1/2 cup heavy cream 3 Tbsp lemon juice, divided 1 cup frozen peas 1/2 cup shredded Parmesan cheese 1 1/2 cups halved grape tomatoes 1/4 cup chopped basil 2 Tbsp Italian parsley, for garnish Extra Parmesan cheese, for garnish Crushed red pepper flakes, for garnish INSTRUCTIONS: 1 - Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot. 2 - Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl. 3 - Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice. 4 - Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste. 5 - Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm. [ ... ]

24 Oct

Best Baked Pork Chops

Big John and I eat a lot of pork and one of our favorite cuts is Circle b Ranch Bone in Pork Chops. This recipe came out great and I am sure you will love it. Enjoy!!

Recipe from Delish

INGREDIENTS

1 1/2 Cups Panko Bread Crumbs 1/2 Cup plus 2 Tbsp Extra-Virgin Olive Oil, divided 1/2 tsp Garlic Powder 1/4 tsp. Onion Powder 1/4 tsp Dried Oregano 1/4 tsp Dried Parsley 1/4 tsp Smoked Paprika Kosher Salt Freshly Ground Black Pepper 4 Circle B Ranch Bone-in Pork Chops (About 3/4" thick) 1 1/2 Lbs Fresh Green Beans

+ Preheat over to 400 degrees F and set wire rack on baking sheet. + In a small bowl, mix panko, 1/4 Cup Olive Oil, Garlic Powder, Onion Powder, Oregano, Parsley, Paprika and 2 tsp salt until evenly combined. Transfer mixture to a large resealable plastic bag. + Season both sides of pork chops with salt and pepper. Add pork chops to the bag and shake until evenly coasted in panko mixture. + Meanwhile, toss green beans in the remaining 2 Tbsp olive oil and season with salt and pepper. Spread in an even layer on a separate baking sheet and bake until tender and beginning to color, about 15 minutes. Serve warm with pork chops. [ ... ]

22 Oct

Pork Ragout with Pappardelle Pasta

If you love pork ragout as much as John and I do....you will love this recipe. It makes enough for 2 meals easily. Enjoy! Recipe from Food Network Yield: 2-4 servings Total time: 3 hr 15 min

Ingredients:

2 Tbsp extra-virgin olive oil, plus more for drizzling Kosher salt 1 pound boneless Circle B Ranch country pork ribs (about 2) 2 garlic cloves, thinly sliced 1 large carrot, thinly sliced 1 celery stalk, thinly sliced 1 small onion, diced 1/2 cup red wine 2 bay leaves Pinch crushed red pepper 2-24 Ounce Marina's Tomato Sauce 8 oz pappardelle pasta 1/2 cup packed parsley leaves, roughly chopped Handful basil leaves, torn, plus more for garnish Grated Parmesan, for serving

Directions:

Heat oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to the plate.
Reduce the heat to medium. Add the garlic, carrot, celery, onion, and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it is nice to rinse the bottle of tomato sauce with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

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Category: Entrees

Description

Ingredients

Instructions

Description

Ingredients

Instructions

Description

Ingredients

Instructions

Notes

Nutrition

Description

Ingredients

Instructions

Notes

Serves: 3-4 Calories: 336 Prep time: 5 minutes Cook time: 30 minutes

When Spring Asparagus come in that is a great time to make this recipe. Actually you can make this all year round, especially when you want some Spring in the Air!! Enjoy!

Recipe from Two Peas in their Pod

Prep Time: 20 minutes

Cook time: 15 minutes

Servings: 8

Big John and I eat a lot of pork and one of our favorite cuts is Circle b Ranch Bone in Pork Chops. This recipe came out great and I am sure you will love it. Enjoy!!

Recipe from Delish

INGREDIENTS

Ingredients:

Directions:

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