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Oven Baked Balsamic Pork Loin

Balsamic Pork Loin Roast is flavorful, juicy and tender! The fragrant aroma of rosemary and thyme combined with balsamic and white wine makes the perfect marinade! If you can roast a chicken, then you can definitely roast a perfect pork loin (keep in mind it is different than a pork tenderloin)! Cook on a raft of root vegetables perfect for roasting. The Difference Between Pork Loin vs. Pork Tenderloin Pork tenderloin is a long thin cut of meat. It is best cooked at a high temperature for a short amount of time and can either be roasted or grilled. Pork loin is thicker and shaped more like a roast with a lovely fat cap on top. Pork loin roasts for...

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With Fall finally here and Winter weather right around the corner, it will be comforting to have some warming meals like this Keto Chicken and Dumplings to serve for dinner

The dumplings have been replaced with an even more flavorful blend that’s Keto-friendly and super filling. Some people are used to eating their Chicken and Dumplings as more of a soup, but that tends to make me think of Matzo Ball soup whenever I used to have it served that way. I always preferred mine to be thick and creamy, like a chowder and some tender biscuits on top. This Keto Chicken and Dumplings Recipe delivers on all those fronts. Feel free to make variations to the recipe to make it more to your liking. If you want it even creamier you can even add some Cream Cheese to the sauce when you add the Sour Cream, and if you...

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Carnivores Unite! If you’re looking for THE BEST Country-Fried Steak Fingers with Cream Gravy, you’ve arrived! This easy recipe incorporates a reverse-cook method that transforms chewy beef minute-steaks into steak fingers that melt in your mouth. ...

(And extra heavenly when slathered with cream gravy! ) #Beef #MinuteSteaks #ChickenFried #SteakFingers #Crispy #OvenBaked #TenderSteak #CountryGravy  #Easy #Seasoning #Recipe #Mouthwatering #Best #Southern Please Note: We do use referral links for products and services that Chef Alli loves and recommends. Howdy! Chef Alli Here. Let’s Get You Cookin’! Growing up, my Mom made tons of chicken fried steak because we always had tons of round steak in the freezer since my family raised beef cattle. Mom would pound the round steak into minute-steaks to tenderize them, then she dipped them into a seasoned flour mixture before frying them off in a skillet of hot fat, getting the exterior of each steak nice and crispy.  Lastly, she’d pop those suckers into...

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