PORK TENDERLOIN DIABLO
This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
- Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
- Slice pork into 1/2-inch slices and serve topped with sauce.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g
TACO BOWLS
When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
TACO BELL DIABLO SAUCE
Steps:
- Stir the tomato paste, water, and vinegar in a large pot over medium heat. Mix in the sugar, Aji Panca paste, chipotle peppers, garlic powder, onion powder, jalapeno powder, red pepper flakes, and chilies. Let the mixture come to a boil, stirring constantly.
- Reduce the heat to low and simmer for 15 minutes. Remove from the heat and cool completely.
- Pour the sauce through a mesh sieve to rid of lumps and seeds. Pour a bit of water as you strain if the sauce is too thick. Store in an air-tight container and refrigerate for up to 4 weeks.
Nutrition Facts :
DIABLO TACO BOWLS
Try a new twist on chicken tenders tonight! The Buffalo sauce and toppings fit perfectly in the Old El Paso® Stand 'N Stuff® soft flour tortillas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
- Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
- Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 920 mg, Sugar 0 g, TransFat 0 g
SALSA DIABLO
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
TACOS IN A BOWL
This easy skillet dish tastes just like tacos! Garnish it with sour cream and salsa for southwestern flavor and a sprinkle of crushed tortilla chips. -Sue Schoening, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir until noodles are tender, 3-5 minutes. , Spoon into serving bowls; sprinkle with cheese and, if desired, tortilla chips.
Nutrition Facts : Calories 480 calories, Fat 21g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 1279mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
HUEVOS DIABLOS
A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.
Provided by momtoXandI
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
- Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.
Nutrition Facts : Calories 276 calories, Carbohydrate 19.5 g, Cholesterol 205 mg, Fat 17.2 g, Fiber 3.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 361.4 mg, Sugar 1.6 g
CHI-CHI'S DIABLO SAUCE
I worked at Chi-Chi's for 16+ years. My favorite sauce over all those years was called Diablo Sauce. My favorite food to eat there was the Soft Taco Enchilada style with Diablo Sauce. A little shredded lettuce and pico de gillo on both sides. Yum!
Provided by KingJackQueen
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground pork, onions.
- Add diced chilis, La Victoria salsa.
- Add 3 cups water.
- Add Ortega taco seasoning.
- Add 1/2 tsp salt.
- add 2 tbsp cumin.
- combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
- continue to simmer till thickened.
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