4 minute read
Cutting Board Creations
26 Fabulous Food
Thankful and Grateful – Everyday!
I know I’m in the minority when I say that I truly love my job. In spite of a global pandemic that halted my business for a while, I never lost the belief that I was doing the job that was right for me. I’m thankful for the Ad in Cooking Light Magazine that first introduced me to the idea of being a Personal Chef (I used to cook to “relax” in my previous job). I’m grateful to my mom and aunts who taught me all the basics of making tasty, healthy food. I’m thankful for the clients that have been with me throughout this whirlwind of 18+ years and I’m truly blessed that I am able to continue doing a job that is both rewarding, challenging, and lots of fun. So as the holiday season approaches on this current trip around the sun, I’m hopeful that each and every one of you can find the peace and grace that allows you to slow down and take stock of what it is in YOUR life that you are thankful for.
My focus has always been on healthy eating and meeting the dietary needs of each client. As a Certified Personal Chef and owner of Cutting Board Creations, LLC, I take care of all the menu planning, grocery shopping, cooking, packaging and clean up of your meals, leaving a kitchen that smells great and a refrigerator full of delicious dinners. All the cooking is done in your home, and I bring all the supplies and equipment needed to prepare your pre-approved, customized menu with me. Meals are ready to heat and eat within minutes. As a certified Food Safety Manager, I follow strict guidelines for food safety and sanitation with your health and safety being of utmost importance. Using a Personal Chef will give you back extra time in an already hectic life and may even end up saving you money! Add one cup of the cranberry puree to the stuffing and mix well.
Combine 1/2 cup of the cranberry puree, the marmalade, remaining 1/2 cup of broth and honey in a small saucepan. Bring this mixture to a gentle boil and reduce by ¼ to create a glaze. Set aside to cool.
Cut the pork tenderloin for stuffing and season with fresh herbs inside and out. Put the cranberry cornbread stuffing into the pork and tie with butchers’ twine as needed to keep everything in place. Preheat oven to 400 degrees. Heat an oven proof skillet on the stovetop using medium high heat and sear the tenderloin on all sides. Place pan into the oven and roast the pork until the internal temperature reaches 145 degrees. Let pork rest for 5 minutes before slicing and drizzle with the glaze.
CORNBREAD AND CRANBERRY STUFFED PORK
TENDERLOIN -
Serves 6
2 pounds pork tenderloin 6 ounces cornbread stuffing mix 3/4 cups dry white wine 1 1/4 cups chicken broth, low-fat, reduced sodium 1 cups cranberries, dehydrated 1/2 cups orange marmalade 2 tablespoons honey 2 large sage leaf, fresh chopped 8 thyme sprig chopped 3 tarragon sprig chopped
Mix the wine, 3/4 cup of the broth and cranberries in a small saucepan. Bring the mixture just to a boil, remove from the heat, cover and set aside.
Prepare the stuffing according to the package directions and set aside to cool.
Puree the cranberry mixture in a food processor or blender until it has small chunks of cranberry left in it.
BRUSSELS SPROUTS WITH CARAMELIZED
SHALLOTS – 8
Servings
6 tablespoons butter 1/2 pounds shallot thinly sliced 2 tablespoons cider vinegar 4 teaspoons sugar 1 1/2 pounds Brussels sprouts trimmed 3 tablespoons olive oil
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots and sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices (you are basically “shredding” the sprouts with your knife). Heat oil in large skillet over medium-high heat. Add sprouts and sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, about 3 minutes. Add shallots and season with salt and pepper.
For more information, call 609-841-8567 or visit www.cuttingboardcreations.com.
Cutting Board Creations
LLC Personal Chef Service
“In your kitchen for a day- Your dinner worries melt away!”
Stephanie Hopkins
Certified Personal Chef (609) 841-8567
Celebrating 12 Years of Delighting our Clients! 13 Celebrating 15 Years of Delighting our Clients! Celebrating 16 Years of Delighting our Clients! Celebrating 18 Years of Delighting Our Clients!
Stephanie was professionally trained at the Culinary Business Academy, is a Certified Personal Chef, a Certified Food Safety Manager, and Finalist for the USPCA Personal Chef of the Year. For more information on our services or Gift Certificates, references, and fees, contact Cutting Board Creations, LLC today.
