Recipe Archives - Page 64 of 76 - Poor Man's Gourmet Kitchen

Barbecue Pork Medallion

This Barbecue Pork Medallion is Top Notch!

There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!

Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.

This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.

CLICK HERE if you want P.F. Chang’s Barbecue Sauce Recipe

Barbecue Pork Medallion Ingredients:

1 Pork Tenderloin
1 cup Barbecue Sauce

Marinate Tenderloin in BBQ Sauce for 24 hours then bake at 350 degrees f for 1 1/2 hours.

Homemade Crepes with Cherry Topping Recipe

Fast and Easy, Homemade Crepes!

These Homemade Crepes are fantastic, I’m not even going to lie. It’s a Banana infused batter with vanilla yogurt and a fresh homemade cherry topping! You are going to love these! There are videos and ingredients below for both the Crepe BAtter and the Cherry Topping, so get to it and happy cooking!

Homemade Crepe Ingredients:

1 1/2 cup Milk
1 cup Flour
1 Egg
1 tsp Sugar
1 tsp Vanilla
1 Banana (optional)
1/4 tsp salt
1/2 tsp melted butter per pancake

Cherry Topping Ingredients:
3 to 4 cups Fresh Pitted Cherries
1 cup Water
1 cup Sugar
1/8 tsp Chinese Five Spice Powder (or just cinnamon)
1/8 tsp Nutmeg
a pinch of Cayenne Pepper (optional, but it;s GREAT)
1 tbsp Cornstarch
1 tbsp Water

These step by step Video instructional’s are all you need to take you straight to making these wonderful Homemade Crepes.

Southwestern Chicken Pot Pie

Southwestern Chicken Pot Pie White Lie!

I thought I was a genius when I first came up with the Southwestern Chicken Pot Pie, but as it turns out, I didn’t come up with it. Here I was, making Southwestern Egg Rolls for the family and toying with the notion of filming them, which I didn’t, then later that evening, I was scrolling through Pinterest when I saw a picture of a traditional Chicken Pot Pie made with Grands Flaky Layer Biscuits. Needless to say, that’s the exact moment lightning struck my brain. Southwestern Chicken Pot Pie! I even knew how I was going to make it. But did I do any research before it was done? The answer isn’t just no, it’s Hell No! I was sure my idea was so ingenious that I was just going to pave the way to a new Frontier Pie. Boy was I wrong. The only real reassuring and comforting thing I can say after discovering other recipes for the same thing is that my recipe tasted great, and I didn’t consult with any book or anyone to make it, and it was exactly how I envisioned it! So check out the video and the ingredients below and hopefully you’ll be convinced to try this for yourself next time you’re craving a homemade Pot Pie.

Southwestern Chicken Pot Pie Ingredients:

1 bag Southwest Blend or 2 cups of assorted Black Beans, Corn, Onion and Peppers
3 chopped Boneless Chicken Thighs
2 Puff Pastry Sheets (Puff Pastry sheets should be thawed 40 Minutes in advance)
2 Cups Chicken Stock or Bouillon
1 thawed and strained Frozen Spinach
1 1/2 tsp Chili Powder
1/2 tsp Cumin
1 tbsp Butter
3 tbsp Flour
2 shakes of Garlic Powder (1 for veggies and 1 for the chicken)
Chopped Cilantro and Parsley (optional)
Oil for frying

Combine all the vegetables first and season with Garlic Powder and 1/2 tsp of the Chili Powder. Prepare and Cook the Chicken in 1/8 cup cooking oil and season with the rest of the dry seasonings, then combine the cooked chicken with the Southwest Blend. Using the same skillet melt 1 tbsp butter, add 3 tbsp flour, stir to form a light Roux, then slowly add 2 cups of Chicken Stock to make a gravy, then poor the gravy into the Southwest Blend. Now fit one Puff Pastry Sheet to a well greased pie tin and trim the edges. Add the Southwest Blend to the pie until it reaches the Brim. Fit the Second Puff Pastry Sheet over the top and press the edges firmly in a circular motion around the pie to combine the top and bottom crust. Again, trim the edges, then oil the top or egg wash and cut 3 small slits in the center of the Pastry dough for baking ventilation. Bake the Southwestern Chicken Pot Pie at 425 degrees for 15-18 minutes, or until golden brown, and serve.