MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS

SERVES 4

• ACTIVE TIME:10 MIN
• START TO FINISH:35 MIN

• 1 lb precut fresh carrot sticks
• 5 1/2 tablespoons olive oil, divided
• 1 (1 1/4-lb) pork tenderloin
• 2 tablespoons Dijon mustard, divided
• 1/4 cup fine dry bread crumbs
• 2 garlic cloves, smashed
• 2 fresh thyme sprigs
• 2 (15-oz) cans lentils, rinsed and drained
• 2/3 cup reduced-sodium chicken broth

• Preheat oven to 425ºF with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145ºF, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

Macadamia Nut Crusted Mahi Mahi

It’s ok to indulge once in a while. Seriously. And what better way to do that than delicious mahi mahi smothered in macadamia nuts? It’s almost better than the chocolate-covered kind (almost). We served this with steamed asparagus, lightly salted and buttered.

Macadamia Nut Crusted Mahi Mahi

Makes 4 servings.

INGREDIENTS
5 ounces (about 1 1/4 cups) roasted macadamia nuts, coarsely ground
1/2 cup panko bread crumbs
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

DIRECTIONS
Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes.

Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. Remove from the oven and allow to stand 10 minutes before serving.

Feed Us, Day 4: Almond-Crusted Chicken Cutlets with Papaya-Orange Salsa

Thanks to Mom for sending us this recipe!

Unfortunately for us, we couldn’t find turkey cutlets. Or any cut of turkey other than an entire turkey breast. Do you think they realize that turkey is, in fact, good to eat the rest of the year, and not just in November? Anyways, we were forced to use chicken cutlets instead. I think turkey is definitely preferable if you can find it, but the chicken (and you know how we feel about chicken) was actually quite tasty. The almond crust makes for a great way to cook cutlets.

Papaya mystifies me. Not only are they massive (we only needed half a fruit to fulfill the 1 cup required for the recipe – we froze the rest, smoothies maybe?) but I find it lacking in flavor. Almost like a mushy, bland melon. I know, mom, you could eat papaya day in and day out, and maybe I’m just missing the papaya-loving tastebud. That’s not to say I didn’t enjoy this recipe, I did! I’d just make it with mango next time. :)

Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

Makes 4 servings. Recipe from Everyday Health.

INGREDIENTS
2 large oranges
1 cup diced papaya
2 tablespoons fresh cilantro, chopped
1 whole jalapeño, 1 tablespoon minced seeded
1 tablespoon red onion, diced
1 teaspoon cumin, ground, divided
3/4 teaspoon salt, divided
1/2 cup sliced almonds, coarsely chopped
1 1/2 lbs turkey cutlets
1/4 teaspoon chile pepper, ancho or pasilla, freshly ground
2 teaspoon olive oil

DIRECTIONS
Peel and section oranges over a bowl; squeeze membranes to extract juice. Place orange sections and 1/4 cup juice in a medium bowl; reserve remaining juice for another use. Discard membranes. Break orange sections into small pieces with 2 forks. Add papaya, cilantro, jalapeño, onion, 1/4 teaspoon cumin, and 1/4 teaspoon salt; toss gently, and set aside.

Place almonds in a shallow dish. Sprinkle turkey cutlets with remaining 3/4 teaspoon cumin, remaining 1/2 teaspoon salt, and black pepper. Press both sides of each cutlet into the almonds to coat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-low heat. Add cutlets, and cook 6 minutes on each side or until turkey is done. Serve with salsa.

Polenta-Crusted Chicken with Balsamic Caper Pan Sauce

Interesting dish, this one. I think the one thing we’ll definitely take away from it was the polenta crust (though why use polenta instead of cornmeal, I’m not sure – cornmeal it seems would produce a similar result). The pan sauce was interesting as well. Will we make it again? Probably. Will we modify it some? Probably too.

Sometimes I don’t have a lot to say about a dish, but that doesn’t mean it wasn’t worthy of sharing with you. This one included. In other words, less chat, more food. Read on!

Polenta-Crusted Chicken with Balsamic Caper Pan Sauce

Makes 4 servings. Recipe from Epicurious.

INGREDIENTS
2 large eggs
1/2 cup polenta (preferably quick-cooking)
1/2 cup all-purpose flour
1 1/2 pounds skinless boneless chicken breasts, pounded to 1/4 inch thick between sheets of plastic wrap
1/2 cup vegetable oil
1/3 cup plus 2 tablespoons olive oil, divided
2 tablespoons tomato paste
1/2 cup balsamic vinegar
1/4 cup water
3 tablespoon capers, rinsed
1 teaspoon sugar
1 tablespoon unsalted butter
1 pound escarole or other greens, torn into bite-size pieces

DIRECTIONS
Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.

Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.

Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.

Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.

Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.