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Feb 01
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FULLY LOADED BAKED PORK TENDERLOIN SANDWICHES

By Pork Tenderloin

FULLY LOADED BAKED PORK TENDERLOIN SANDWICHES

If you’re feeding a crowd, there’s not many recipes that are more satisfying than these Baked Pork Tenderloin Sandwiches topped with all the good stuff.

When it comes to fall, I’m all about comfort foods. Whether it’s a holiday get together or a laid-back day gathered around the football game, there’s no better menu item than fully loaded sandwiches. They’re pretty simple to make, easily customizable and will always please the masses.

These sandwiches can be served hot or cold, making them perfect for weekly meal planning or party days where you just don’t have time to dedicate to the kitchen.

Prep Time 15 Min.
Cook Time: 25-35 min.
Total Time: 50 min.

Ingredients

  • 1 Meat District Bacon-Wrapped Pork Tenderloin
  • 1 tbsp. Olive Oil
  • 6 Ciabatta Rolls, toasted
  • Spicy Brown Mustard, as needed
  • Lemon-Garlic Aioli, as needed
  • 1 cup Cilantro Leaves
  • Bacon-Fat Onion Jam
  • 8 oz. Can of Bavarian Sauerkraut
  • 6 slices Swiss Cheese
  • Cornbread Stuffing (optional)

Instructions

  1. Preheat oven to 400F.
  2. Heat a large skillet over medium-high and add the olive oil. Sear each side of the pork until browned, about four minutes each side.
  3. Remove seared tenderloin from the skillet and place on a wire rack on a baking sheet. Cook for 25 – 30 minutes, or until internal temperature has reached 145F.
  4. While the pork tenderloin cooks, whisk together the lemon-garlic aioli and simmer the bacon-fat onion jam.
  5. Once the tenderloin is done cooking, remove from the oven and allow it to rest for at least 5 minutes. This will seal in the juices. After resting, cut into slices.
  6. To assemble the sandwiches, cut the ciabatta rolls in half and spear one side with spicy ground mustard and the other side with lemon-garlic aioli. Evenly distribute the cilantro leaves, bacon-fat onion jam, pork tenderloin, sauerkraut and cheese among the six sandwich rolls and enjoy immediately.
  7. Optional: For an extra layer of comfort-food yumminess, add a scoop of prepared cornbread stuffing to each sandwich.

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Feb 01
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CHICKEN WING BREAKFAST CHILAQUILES

By Zesty Ranch Wings

CHICKEN WING BREAKFAST CHILAQUILES

These Breakfast Chilaquiles (pronounced chee-luh-key-lays) are one of my favorite meals, ever. Fried Tortilla Chips smothered in a homemade red sauce and topped with all the good stuff! Seriously, you can enjoy these any time of day!

When it comes to starting your day the right way, you can’t go wrong with this bowl of greatness. We’re talking tortillas chips, spicy salsa roja, tender slices of chicken, avocado, queso fresco, fresh jalapeños, radish slices, lime wedges, chives and cilantro… all served with a perfectly fried egg. WOWZA!

Meat District’s Zesty Ranch Chicken Party Wings work flawlessly in this recipe. They give your tastebuds a little zip that marries nicely with the heat from the scratch-made salsa roja. Throw them on the grill or use an air fryer to crisp these up. I just love how they’re crunchy on the outside, succulent in the middle. Adds great texture!

Prep Time 10 Min.
Cook Time: 35 min.
Total Time: 45 min.

Ingredients

  • 1 package Meat District’s Ranch Chicken Wings
  • 1 tbsp. Olive Oil
  • 2 Garlic Cloves, minced
  • 3 Chipotle Chilies in Adobo, chopped
  • 2 (10 oz) cans Diced Tomatoes with Green Chilies
  • 3 cups Tortilla Chips
  • 2 Eggs

Instructions

  1. Cook wings on the grill or in the air fryer until internal temperature is 165F. Set aside to cool.
  2. Heat 1 tbsp. Olive oil in a large skillet. Sauté minced garlic for 1 minute and then add the chipotle chilies and undrained diced tomatoes. Bring to a boil and then lower temperature to a simmer. Simmer for 10 minutes, or until thickened.
  3. While the roja sauce simmers, pull chicken meat off of the wings, prep all garnishes and fry up two eggs in a separate skillet.
  4. Split tortilla chips among two bowls and evenly pour roja sauce over both bowls. Top with chicken, toppings and fried eggs. Enjoy immediately.

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Feb 01
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GRILLED CHICKEN SHAWARMA OVER CAULIFLOWER TABBOULEH

By Chicken Thighs

GRILLED CHICKEN SHAWARMA OVER CAULIFLOWER TABBOULEH

These Chicken Shawarma bowls are an easy, healthy meal that’s filled with SO MUCH FLAVOR! Served over heaps of veggies and herbs, this dish can’t be beat! Don’t forget the spicy Greek Yogurt sauce and hummus for an out-of-this-world combination!

There’s no need to go out to a fancy restaurant when you can make this spin on a seductive Middle Eastern masterpiece at home. In today’s recipe I’m serving the meat over a bowl of cauliflower tabbouleh, however you can also stuff them into wraps, served over nachos, or even sliced thinly on pizza (swooooon)! The possibilities are endless.

The original shawarma was actually crafted with lamb, but these days you can find it in forms of chicken, turkey, beef or veil. Shawarma is well-marinated meat that’s cut thin and layered on a vertical rotisserie (or spit). It’s then slow roasted over several hours and shaved off when it’s ready to serve. Per the usual, I’m jazzing things up with a fusion version of my own! I decided to go low-carb, high-protein and serve these juicy morsels over cauliflower tabbouleh. The trifecta of mint, cilantro and Italian parsley really kick things up a notch!

Prep Time 20 Min.
Cook Time: 15 min.
Total Time: 35 min.

Ingredients

  • 1 package of Meat District’s Shawarma Chicken Thighs
  • 12 oz. Frozen Cauliflower Rice, cooked & drained
  • 1 English Cucumber, diced
  • 1 small clamshell Cherry Tomatoes, cut in half
  • 3 Green Onions, thinly sliced
  • ½ cup Italian Parsley
  • ½ cup Mint Leaves
  • ½ cup Cilantro
  • Juice of 1 Lemon
  • 2 tbsp. Olive Oil
  • ½ tsp. Red Pepper Flakes
  • Salt + Black Pepper, to taste

Instructions

  1. Preheat grill to medium-high heat.
  2. Cut chicken into bite sized pieces and place them on a skewer for the grill. Grease the grates with vegetable oil or grill spray until glossy and coated. Grill kabobs, covered, for 10 – 15 minutes, flipping halfway through. Ensure the internal temperature has reached 165F before removing from the grill. Set aside to rest while you whip together the remaining ingredients.
  3. Cook cauliflower rice according to packaged directions. Drain and set aside until you’re ready to assemble. Prep cucumber, cherry tomatoes and green onions.
  4. Place Italian parsley, mint and cilantro in the food processor. Pulse until minced. Pour cauliflower rice into a large bowl and mix together with chopped cucumber, tomatoes, green onions, minced herbs, juice of 1 lemon, olive oil, red pepper flakes, salt and black pepper.
  5. Mix all ingredients for the spicy Greek yogurt in a bowl and set aside for serving.
  6. To assemble the bowls: place tabbouleh on the bottom and evenly top with chickpeas, feta, lemon wedges and sprinkle with black sesame seeds. Add chicken skewers and serve with spicy Greek yogurt, hummus and pita chips.

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Dec 08
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THE BEST LOMO SALTADO WITH BBQ TRI TIP

By Tri-Tip

THE BEST LOMO SALTADO WITH BBQ TRI TIP

Need a hearty meal that works for breakfast, lunch or dinner? This Lomo Saltado recipe is made with sliced BBQ tri tip, onions, tomatoes, fries and herbs. I love drizzling the entire dish with Aji Verde to make the meal complete!

I had my first taste of this fabulous recipe when I was a little girl. My mother was born and raised in South America, so this type of cuisine is in my blood. So when we moved to San Francisco and found a Peruvian joint just minutes down the street from our house, I knew this would be what I ordered on the regular.

We now live in a suburb of Charlotte, North Carolina. I have yet to find a Peruvian place that makes this dish as good as that little hole-in-the-wall off Fillmore Street. So, after a couple attempts, I’ve finally mastered the recipe at home!

Prep Time 5-6 Min.
Cook Time: 50 min.
Total Time: 1 hour

Ingredients

  • 1 Meat District Steak House Premium Angus Beef Tri Tip
  • 1 lb. Frozen French Fries
  • 1 tbsp. Vegetable Oil
  • 1/2 Large Red Onion, sliced
  • 1 Jalapeño Pepper, sliced
  • 3 garlic cloves, minced
  • 2 tbsp. Aji Amarillo Paste
  • 2 tbsp. Soy Sauce
  • 1 tbsp. White Wine Vinegar
  • 3 Medium-Sized Tomatoes, sliced thick
  • 1/4 cup Fresh Cilantro, chopped
  • 1 tbsp. Chives

Instructions

  1. Grill the tri tip until internal temperature has reached 130F (more specific directions within blog post). Set aside and allow to rest for at least 15 minutes.
  2. Cook French fries according to package directions.
  3. Add vegetable oil to a large frying pan and sauté the red onion and jalapeño for 1 – 2 minutes over medium-high heat. Once semi-softened, add the garlic, aji amarillo paste, soy sauce, white vinegar and tomatoes. Continue to sauté until tomatoes have softened and are starting to release their liquid.
  4. Split fries among four bowls. Top equally with the spicy tomato sauce, cilantro and desired amount of steak. Serve immediately with tortilla chips and (optional) aji verde sauce.

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