foodie

Panko Pork Medallions with Savoury Apple and Pineapple Sauce

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After a wonderful long weekend in Canada, it was off to the grocery store to plan some upcoming dinners. The plan for last nights dinner was to be Butter Chicken but that was immediately scratched with the chaos and delays in getting the necessary preparation done to really make this happen.

The back up plan came quickly into play. Pork Tenderloin.

I usually roast the entire tenderloin in the oven but short on time, I decided to prepare medallions.

Will the family be eating Butter Chicken tonight? Probably not…..Time to reinvent my 5 o’clock rush for tonight. I used most of the Butter Chicken ingredients last night. Well, except the chicken! 😉

Panko Pork Medallions with Savoury Apple and Pineapple Sauce

Serves 4
Panko Crusted Pork Tenderloin

Panko Crusted Pork Tenderloin

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Stuffed Peppers using the Flavour Enhancers

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As a child, the dish of stuffed peppers were in the regular rotation of meals that my Mom versed us in preparing while she was at work. My brothers did not enjoy the pepper part of the dish so to avoid a debate, we would make extra large meatballs. My Mom’s recipe used green peppers and my DH can’t stand them so I tweaked the recipe using the coloured varieties.

Stuffed Peppers using the Flavour Enhancers

Serves 4

Stuffed Peppers using the Flavour Enhancers

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Flavour Enhancers for Future Recipes

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Flavour is a huge component to a dish and to cooking it. If a dish is under or over seasoned it can really affect the taste and experience of the dish. Simply over salting a dish will make all that work inedible and you will be ordering pizza in. 😉

As I was rummaging through my fridge, I found some ingredients that once cooked and purée would be similar and even better than a store-bought version of  ‘marinade’ or ‘spice package’. I can control the amount of salt, fat etc. leaving the chemicals out.

Bonus: Not wasting the mushrooms that might be on the edge….

The following are recipes for what I’m labelling as ‘Flavour Enhancers’.

I will be using them in future recipes on the 5 o’clock rush

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Baked Chicken, Bacon and Feta Farfalle

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The reasoning behind the name of my blog, the 5 o’clock rush came to true fruition last night. As I was driving the kids to their music lessons, my DS asked me, “What is for dinner?” I drew a BLANK. I knew that dinner tonight had to be fast and easy so I could be fed and at Advanced Hockey Training for 730pm without that full belly feeling. FYI Lessons are at 5pm LOL!

En route to lessons, we passed Boston Pizza restaurant and that is when it hit me. I have always enjoyed a baked pasta dish with shrimp and feta. And I have the largest feta supply from a recent trip to Costco. 😉

Switching up a few ingredients……Dinner is done! WHEW!

Baked Chicken, Bacon and Feta Farfalle Recipe

Servings 4-6
Baked Chicken, Bacon and Feta Farfalle

Baked Chicken, Bacon and Feta Farfalle

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Honey Bacon Chicken Cigars

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What ingredient always makes a recipe better? BACON! Everything always seems to taste better if you add bacon. 😀

Honey Bacon Chicken Cigars

Servings: 4 | Yield: 22+ chicken cigars
Adapted from Honey Glazed Chicken and Bacon Bites « Kayotic Kitchen
Honey Glazed Chicken Cigars with Bok Choy, Broccoli and Saute Pineapple

Honey Glazed Chicken Cigars with Bok Choy, Broccoli and Saute Pineapple

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