Meaty Main Course: Pork Chops with Apple, Onion & Sage

Getting creative with dinner can be a challenging and worthwhile puzzle. What haven't I tried before? What will everyone else like? Will it cost a fortune? Will it take forever to make? These are all the important questions that can really make or break a new recipe, especially if you have dietary restrictions that must be incorporated into the menu.

Delivering something that fits every criteria and is still delicious is quite an accomplishment! But we're not afraid to brag about this new and surprising winner, courtesy of McCormic Recipe Inspirations. It's a tangy, meaty main course that masters that perfect balance of sweet and savory. All in all this recipe takes roughly forty five minutes from the first chop to loading up the plates, and the end results are high-quality and nutritious at only 371 calories per serving. Check out the recipe below...

Apple, Onion, and Sage Pork Chops

(makes 6 servings)

Ingredients:

•     1 1/2 teaspoons sage
•     1 teaspoon minced garlic
•     1 teaspoon thyme leaves
•     1/2 teaspoon ground allspice
•     1/2 teaspoon paprika
•     1 tablespoon flour
•     1 teaspoon salt
•     4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
•     2 tablespoons olive oil 1 medium onion, thinly sliced
•     2 red apples, thinly sliced
•     1/2 cup apple juice or orange juice
•     1 tablespoon brown sugar

Directions:

1. Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Meaty Main Course: Filet Mignon with Balsamic Glaze

If you want to impress family and friends with an extraordinary meal, why not cook the king of steaks, the filet mignon?

A great filet mignon requires little help, but just the right reduction sauce on it can really elevate the steak into something extraordinary and decadent. The trick to this glaze is to first use the wine and vinegar to deglaze the pan before adding in the shallots and rosemary. Serve the filet with a side of baby red potatoes, and some vegetables like perhaps some spinach sauteed with lemon juice and a hint of garlic. Keep reading below for this fantastic recipe...

Filet Mignon with Balsamic Glaze

(makes 2 servings)

Ingredients

• 2 tablespoons plus 1 tablespoon (set aside) butter
• 2 filet mignon steaks
• 1/2 teaspoon freshly ground pepper
• salt to taste
• 2 shallots
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
• 2 tablespoons rosemary, finely chopped

Directions

1. Pat the steaks dry with a paper towel. Pepper and salt both sides of each steak to taste. Heat a skillet over medium-high heat. Melt 2 tablespoons butter, then add the fillets to the pan and allow to sear for 4 minutes, then flip and let sear for another 4.
2. Transfer the filets to a plate, and keeping the burner on medium high. Melt the last tablespoon butter then add the shallots and saute for 3 minutes. Add the wine and vinegar to deglaze, using a spatula to scrape off the browned bits. Add the rosemary. Bring the mixture to a boil, and season with salt to taste. Turn the heat down to medium and simmer until the liquid is reduced by half.
3. Return the fillets to the pan and cook to desired doneness, flipping halfway through. Plate the steaks with steamed vegetables and potatoes, then spoon the reduction over top of the steaks.
4. Enjoy!

Creative Grill Recipe: Flank Steak with a Balsamic Glaze and Orange Gremolata

If you're eager to set your grill up and get cooking, why not do it in style? Spruce up that steak with some grilled red onions and a balsamic glaze. Top all of that off with some zesty orange gremolata, and you have a meal worth bragging about.

The flank steak practically speaks for itself and only really required a quick sprinkle with salt and pepper before grilling. For our balsamic glaze, we combined vinegar and shallots and let the mixture simmer until reduced into a nice, thick sauce. Our gremolata is made with grated orange rind instead of the standard lemon to change the flavors up and make this an almost irresistible garnish when combined with the glaze. In the end, the flavors combined into  a perfect dinner we fell in love with. Keep reading below for this great steak recipe...

Grilled Flank Steak with Orange Gremolata

(makes 4 servings)

Ingredients

• 1lb flank steak, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium red onion cut into 8 wedges
• cooking spray
• 1 cup balsamic vinegar
• 1 sprig rosemary
• 1 tablespoon brown sugar
• 1/2 cup finely chopped shallots
• 1/4 cup minced fresh parsley
• 1 tablespoon grated orange rind
• 2 cloves garlic, minced

Directions

1. Prepare the grill.
2. Sprinkle the steak with salt and pepper. Place the steak and onion wedges on a grill coated with cooking spray. Grill 5 minutes on each side or until you've reached the desired doneness. Remove the steak and the onions from the grill and let stand 5 minutes. Cut steak diagonally across the grain into slices.
3. Meanwhile, combine vinegar, rosemary, brown sugar, and shallots in a small saucepan. Stir, and bring to a boil. Reduce the heat and simmer for 7 minutes or until reduced to about 1/2 cup.
4. To make the gremolata, combine the fresh parsley, orange rind, and 2 cloves minced garlic.
5. Drizzle the steaks with the balsamic glaze, then sprinkle with the gremolata. Serve with sweet potatoes.
6. Enjoy!

Appetizer Recipe: Pear, Prosciutto & Gorgonzola Tart

Sometimes a few unlikely items in your fridge can add up to one scrumptious meal. This tart is the perfect example. If you've got prosciutto and pears in the fridge, you're in luck. The sweet, delicate flavor of this fruit perfectly complements the savory prosciutto on a tart. Throw in some creamy gorgonzola, and your tastebuds are in for a real treat. 

This sensational combination of salty & sweet has been all the rage lately in restaurants. Cheeses like gorgonzola or goat cheese are crumbled on top of pizzas and sandwiches with sliced pears or apples and a few slices of prosciutto to top it off. There's a reason people can't get enough of this trio. Try making this simple tart and you'll understand!

Pear, Prosciutto & Gorgonzola Tart

(Makes 4-6 servings)

Ingredients:

Pie shell (store-bought is fine!)
4 ounces cream cheese 
2 ounces Gorgonzola 
1 teaspoon fresh thyme, chopped 
Pinch of salt 
Pinch of freshly ground black pepper 
2 tablespoons butter 
3 small pears, cored and sliced 
2 ounces prosciutto, cut into thin strips

 

 

Directions:

1. Bake pie shell according to directions and remove from oven to cool.

2. Combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Recommended: use a hand mixer to thoroughly combine cheeses.

3. Melt the butter over medium-high heat in a large skillet. Place pears on skillet and cook for about five minutes or until golden.

4. Spread the whipped cheese mixture over the tart crust once it is cooled. Cover with pear slices placed in a decorative pattern, and finish off with a sprinkle of prosciutto strips on top.

5. Slice the tart into wedges and enjoy!

Sweet & Savory Balsamic-Glazed Salmon

Who doesn’t love a little bit of sweet and savory? The sweetness of honey and brown sugar makes this glazed salmon stand out, and it’s a perfect and simple recipe for any dinner table. 

Depending on the market price of salmon and your proximity to the fresh variety, salmon might be a bit of a splurge – but you could also use this glaze for chicken and have similarly tasty results. 

If you don’t have honey on hand, you could also use maple syrup for the same sweetness factor. If you don’t have brown sugar, simply use an extra tablespoon of honey. Then, in just 15 minutes, it’s time to dig in! 

Balsamic-Glazed Salmon

(makes 6 servings)

Ingredients:

• 1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
• Salt and pepper
• 3 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 1/2 teaspoons sesame seeds

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
2. Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
3. Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
4. Serve with rice, veggies, or another side.
5. Enjoy!

Tangy Tacos: Fish with Mango Salsa

Fresh fish and fresh produce are the perfect ingredients for a fresh twist on tacos. Whether you want to sauté them, grill them, or bake them, fish tacos are going to be a hit at the dinner table.

We’ve included some tips on cooking the fish in three different ways, all of which are sure to yield delicious results. You could also add other traditional taco toppings to the mix – like diced tomatoes (or pico de gallo), sliced avocado (or guacamole), or shredded lettuce or cabbage.

There are tons of ways to make this recipe your own, so give it a try!

Fish Tacos with Mango Salsa

(makes 8 tacos)

Ingredients: 

• 1/2 tablespoon cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced 
• 1 pound tilapia fillets or mahi mahi
• 1 tablespoon olive oil 
• 2/3 cup finely chopped peeled ripe mango (ripe mangos are slightly soft when you squeeze them)
• 1/4 cup finely chopped red onion 
• 2 tablespoons finely chopped fresh cilantro 
• 1 tablespoon fresh lime juice 
• 8 (6-inch) corn tortillas
• 1 cup crumbled queso fresco

Directions: 

1. In a small bowl, mix the cumin, 1/2 teaspoon of salt, paprika, and black pepper with a fork so they are well mixed. Then add the garlic and rub the mixture over the fish.
2. Heat the oil in a large skillet over medium-high heat, and add the fish to the pan. Cook the fish for 2-3 minutes on each side, or until done (it should start to easily flake). You could also grill the fish for 3 minutes on each side on medium-high heat, or bake the fish for 15 minutes at 400 degrees F. Remove from heat once cooked, but keep warm.
3. Combine the 1/4 teaspoon of salt, mango, red onion, cilantro, and lime juice to make the mango salsa.
4. Heat the tortillas (in the microwave or briefly in the oven) and flake the fish with a fork into smaller pieces. Make your fish tacos by putting the fish into the tortilla and topping it with mango salsa and a sprinkle of the crumbled queso fresco.
5. Enjoy!

Seasonal Snack Recipe: Roasted Pumpkin Fries

A favorite snack updated with a bit of seasonal flavor, these pumpkin fries are a tasty twist on ordinary fries. We love recipes that add in pumpkin where we least expect it; we'd heard of sweet potato fries, but pumpkin fries? Somehow it had never occurred to us to give this try!

It doesn't get much more simple than this recipe-- we're talking just a handful of ingredients and prep time around 15 minutes. Top these babies with crumbled blue cheese, maple balsamic, or whatever else you fancy. If you're a purist, they're plain delicious all by themselves. However you enjoy them, we promise you this: you'll be hooked!

Roasted Pumpkin Fries

(serves 4)

Ingredients:

1 pumpkin

1/2 tsp salt

1 tbsp olive oil 

1 tsp garlic powder 

1/2 tsp ground cinnamon

Optional: crumbled blue cheese, maple balsamic, or other topping of your choice

 Directions: 

1. Preheat oven to 350 F.

2. Slice pumpkin in half, then remove seeds. Peel off pumpkin skin using a potato peeler. 

3. Cut pumpkin into 1/4-1/2 inch strips.

4. Mix together olive oil and seasonings in a bowl. Dip pumpkin strips in the bowl so they're coated in the mixture. 

5. Place fries on a cookie sheet lined with parchment paper. 

6. Roast fries for 15 minutes or until tender. Raise temperature to 400 F and broil the fries for another 3 minutes until they're nice and crispy.

7. Top fries with crumbled blue cheese, drizzled balsamic, or another topping of your choice. Enjoy!

Sweet & Savory Recipe: Orange Glazed Ham

This recipe is a little more tangy than ordinary baked ham, with a sweet, citrus tone. It's perfect for Easter, but also delicious at any family gathering throughout the year. 

Sweet, citrus fruits seem only natural to pair with ham. Instead of pineapple, however, we wanted to try something different this time: oranges. The combination of oranges baked right on and a glaze made from orange juice, garlic, and a few herbs turned this traditional Easter dinner into something special. Keep reading below for this fantastic recipe...

Orange Glazed Ham

(10-12 servings)

Ingredients

• 1 8-10lb smoked ham, bone-in skin on
• Kosher salt and freshly ground black pepper
• 1 bunch of fresh sage leaves
• 2 sprigs rosemary
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 cup unsalted butter, cut in chunks
• 2 oranges, sliced thin, seeds removed
• 2 cups orange juice
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks

Directions

1. Preheat the oven to 300F.
2. Place the ham in a large roading pan, fat side up. Use a sharp knife to score the ham with cuts across the skin, about 2 inches apart and 1/2" deep. Cut diagonally down the slashes to form a diamond pattern. Season the meat with salt and pepper.
3. Chop about 8 sage leaves and 1 sprig of rosemary leaves and put in a bowl. Mix with the oil and garlic to make a paste. Rub the herb oil all over the ham, making sure to get the mixture into all the slits. Bake the ham for 2 hours.
4. For the glaze, place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze (about 30 to 40 minutes).
5. Once the ham has been cooked for the two hours, pour the orange glaze over it and place a few pieces of fruit on the ham with toothpicks. Scatter the remaining sage leaves and rosemary leaves on top, then bake the ham for another 2 hours, basting with the juices every 30 minutes.
6. Once baked, set the ham on a cutting board and let rest 10 minutes before carving. Serve with the glaze on the side.
7. Enjoy!

Dinner Recipe: Honey & Molasses-Glazed Roasted Duck

This recipe is a total show stopper! It takes a fair amount of time and attention and care (don’t burn yourself on hot duck fat!), but it is completely worth the effort. This makes an amazing holiday or family get-together dish—if you want to switch up Thanksgiving, this is the clear choice—and we guarantee you will impress everyone once they’ve seen it and tried it. With this beautifully roasted duck you'll be a legend— what more could you ask for?

Honey-Glazed Roast Duck

(Serves 4-5)

Ingredients

Duck:

• 1 whole, Pekin duck; 5-6 pounds
• kosher salt and pepper, to taste

Glaze:

• 1/4 cup honey
• 3 tablespoons molasses
• 3 tablespoons orange juice
• 2 tablespoons orange zest
• 2 tablespoons soy sauce
• Chili sauce, to taste

Directions

1. Preheat oven to 300º F.
2. Pull out any quills or feathers still in duck and trim excess fat. Remove innards and set aside. (Use for other purposes or discard.) Rinse duck and pat dry with paper towels.
3. Place on a baking rack, breast side up, over deep baking dish. Make sure it’s deep enough to contain drippings. Sprinkle the cavity with salt and pepper.
4. Score the outer surface, just the fat, of the duck with a sharp knife. Make a diamond pattern. It’s important to not pierce the meat, so be careful you’re only slicing the fat.
5. With a skewer or sharp knife, prick the duck all over, only hitting the fat. This allows holes for the fat to escape, making the duck extra crispy.
6. Tie the legs of the duck together and tie with butcher twine, tuck the wings under itself.
7. Sprinkle with salt and cook for 4 hours, taking duck out every hour, on the hour to re-pierce fat all over and flip from breast side up to breast side down. Poke/flip a total of three times. Should start breast side up and end breast side down.
8. While duck is roasting during the fourth and last hour, start making the glaze. Combine honey, molasses, orange juice, zest, chili and soy sauce in a medium saucepan over medium heat. Stir constantly until liquid becomes viscous and syrupy. Remove from heat.
9. Take duck out of oven, flip over and very carefully drain fat from the pan. Turn oven up to 400º F. Return duck to oven for 10 minutes. Should be brown and crispy.
10. Take duck out and brush glaze all over until completely covered. Return to oven for 4-7 minutes. If glaze starts to burn, remove immediately.
11.  Let rest for 10-15 minutes, carve, serve and enjoy!

Dinner Recipe: Apricot and Orange Glazed Pork Roast

Hearty dinners are so nice when temperatures start to drop; there’s nothing better than gathering around with friends or family and enjoying a warm meal. This pork roast is a lovely blend of savory and sweet, with the apricot and orange glaze pairing perfectly with the meat. The recipe calls for apricot and orange preserves, but if you’ve got leftover marmalade or apricot jam, those work just as well. This is a meal that’s easy to customize and hard to mess up—we’re big believers in dishes that taste great basically no matter what you do, so give this roast a try!

Apricot Glazed Pork Roast

Serves 8

Ingredients

• 1 4 pound pork loin roast
• 1/2 (12 oz.) jar apricot preserves
• 1/2 (12 oz.) jar orange preserves
• 1/4 cup honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon rosemary
• salt and freshly ground pepper, to taste
• cloves, optional

Directions

1. Preheat oven to 350ª F.
2. Take pork roast and place it, fat side up, in a 9x13-inch baking dish.
3. If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
4. Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.
5. Season generously with salt and pepper.
6. In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.
7. Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.
8. Bake for 1 hour, or until internal temperature is 160º when checked with a meat thermometer, basting every 15-20 minutes with glaze.
9. Let pork stand for 10 minutes before serving.

Rich and Decadent Dessert: Sea Salt Chocolate Fudge

Anyone with a sweet tooth will appreciate this yummy fudge and how easy it is to make. It’s a breeze to make on your own and it’s also a great activity if you’ve got little hands helping you! We decided to add a little more vanilla for some extra kick and some sea salt to cut the sweetness, but it’s your fudge, your rules—anything goes with this one!

Sea Salt Chocolate Fudge

Yields 48 pieces

 Ingredients

2 cups (12 oz bag) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

 Directions 

1. Line a 9-inch square baking dish with aluminum foil.
2. In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
3. Once smooth, take off heat and stir in vanilla and salt.
4. Pour into baking dish and refrigerate for at least 2 hours. (Optional: sprinkle sea salt over the top.)
5. Pull foil out, cut fudge into pieces and enjoy!