Little Apron Strings

Pork Tenderloin with Ginger Ale Sauce

Recipe courtesy of Tyler Florence

Try chef Tyler Florence's recipe for Pork Tenderloin with Ginger Ale Sauce, a dinner dish from his complete seven-day menu.

Ingredients:

• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. unsalted butter
• 2 pounds pork tenderloin
• Salt and freshly ground pepper
• 1 large shallot , finely chopped
• 1 can (12 ounces) ginger ale
• 2 Tbsp. finely minced ginger
• 1 tsp. chopped crystallized ginger
• 1/2 cup toasted walnuts or pecans , coarsely chopped
• 1/2 cup golden raisins
• 3/4 cup heavy cream

Preheat the oven to 450°.

Wash and pat dry both tenderloins, season with salt and pepper and set aside. In a sauté pan large enough to hold both tenderloins add the oil and butter. Melt the butter over medium-high heat just until smoking. Brown both tenderloins on all sides. Remove the pork from the pan and finish cooking in the oven for 15 to 20 minutes or until you reach an internal temperature of 140°.

Deglaze the sauté pan with some of the ginger ale, scraping up all residual brown bits. Add the shallots and cook for a minute or 2 just until wilted and translucent. Stir in both the fresh and crystallized gingers and let cook for another 2 or 3 minutes. Add the rest of the ginger ale and let simmer until reduced by a third, about 5 minutes.

Finally, add the nuts and raisins, and stir in the heavy cream. Allow the sauce to cook and thicken for a few minutes. Season with salt and pepper, and serve the sauce spooned over the sliced tenderloin.

Chicken and Dumplings

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken and Dumplings, a comfort food favorite from his complete seven-day menu.

Ingredients:

Serves 4–6

Chicken and stock:

• 1 whole organic chicken , 4 to 5 pounds
• 2 bay leaves
• 1 head garlic , split through the equator
• 6 sprigs thyme
• Kosher salt
• 4 to 5 black peppercorns

Vegetables:

• 2 carrots
• 1 large onion
• 2 ribs celery
• 1 clove garlic
• 4 sprigs fresh thyme , leaves only
• Extra-virgin olive oil
• 1/2 cup chopped fresh flat-leaf parsley

Buttermilk-Chive Dumplings:

• 2 cups flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 eggs
• 3/4 to 1 cup buttermilk
• 1/4 cup chopped chives

To make chicken: Place chicken and all ingredients into a slow cooker and cover with water. Set on low (according to manufacturer's instructions), and cook until chicken is falling apart.

When done, remove the chicken. Strain the stock and shred the meat into big pieces.

To make vegetables: Slice vegetables up into a julienne, and set a large sauté pan over high heat. Add a 2-count of olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker up to high while you make the dumplings.

To make dumplings: Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.

Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker. Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.

Chicken with Lemon, Garlic and Fresh Bay Leaves

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken with Lemon, Garlic and Fresh Bay Leaves, a dinner entrée from his complete seven-day menu.

Ingredients:

Serves 4–6

• 1 large free-range, organic chicken
• 1 lemon , cut in half
• 1 head garlic , cut through the equator
• 1 branch fresh bay leaves
• 1/2 bunch fresh thyme
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil

Clean chicken and season cavity well with plenty of kosher salt and freshly ground black pepper. Stuff cavity with lemon, garlic, thyme and bay leaf, then tie bird up with kitchen twine. Rub outside with olive oil, and season with salt and pepper.

Roast in 350° oven for 60 to 75 minutes until golden brown and juices run clear. Cook lemon-roasted potatoes under the chicken in a roasting pan, placed so it can catch the chicken drippings as it cooks.

The Ultimate Sloppy Joes

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for The Ultimate Sloppy Joes, a family-friendly dish from his complete seven-day menu.

Ingredients:

Serves 4

• Extra-virgin olive oil
• 1 large onion , diced
• 1 1/2 pounds lean ground turkey
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard
• 1/4 tsp. cayenne pepper
• 1 Tbsp. brown sugar
• 2 Tbsp. tomato paste
• 1 Tbsp. apple cider vinegar
• 5 whole wheat hamburger buns

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.

Macaroni Shepherd's Pie

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Macaroni Shepherd's Pie, a family-friendly dish from his complete seven-day menu.

Ingredients:

Serves 4–6

Turkey Base:

• 2 pounds lean ground turkey
• 2 cloves garlic , minced
• 1 medium sweet onion , diced
• 2 Tbsp. flour
• 2 cups low-sodium chicken stock
• 2 tsp. fresh thyme
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Remainder of Pie:

• 2 cups elbow macaroni
• 2 cups frozen mixed vegetables
• 2 medium sweet onions
• 2 cloves garlic
• 1 bay leaf
• 2 cups low-sodium chicken stock
• 1 1/2 cups low-fat ricotta
• 2 cups shredded low-fat mozzarella
• 1/2 cup panko
• 1 tomato , thinly sliced
• Chopped fresh parsley to finish

To make turkey base: Heat a 2-count of olive oil in a large sauté pan. Add garlic and turkey and brown well all over. Add onion and continue to cook until onion is lightly caramelized. Add thyme and season with salt and pepper. Dust with flour and combine well before adding stock. Continue to cook until slightly thickened. Taste once more and adjust seasoning if required.

To make remainder of pie: Boil pasta in salted water until tender. Add frozen vegetables to a colander. Holding a strainer above the colander, pour out the pasta and water into the strainer so the hot water blanches the frozen vegetables. 

In a pot, add chicken stock, bay leaf and chopped onion. Simmer for 15 minutes until liquid has reduced by half and onion is very tender. Remove bay leaf and puree in a blender. Add ricotta and season well with salt and pepper. Puree until smooth and thick. In a large mixing bowl, add cooked pasta, shredded mozzarella and pour over sauce. Combine well. 

In a medium-size gratin dish or lasagna pan, add ground turkey, top with frozen vegetables and then pour over the sauced macaroni. Sprinkle with panko and top with slices of tomato. Bake in a preheated 350° oven for 20 to 25 minutes until golden brown. Finish with freshly chopped parsley.

Slow-Cooked Barbecue Pork Shoulder and the Ultimate Barbecue Sauce

Recipes created by Tyler Florence

Try chef Tyler Florence's recipes for Barbecue Pork Shoulder and the Ultimate Barbecue Sauce, a family-friendly dish from his complete seven-day menu. 

Ingredients:

Serves 4–6

Dry Rub:

• 2 Tbsp. kosher salt
• 1 Tbsp. ground black pepper
• 1/4 cup garlic powder
• 2 Tbsp. dried oregano
• 2 Tbsp. celery seed
• 1/4 cup paprika
• 2 Tbsp. chili powder

Pork Shoulder:

• 3 pound boneless pork shoulder roast
• 4 sprigs fresh thyme
• 1 head garlic , split through the equator
• 1 bay leaf
• 1 medium onion , sliced
• 1 quart unsweetened apple juice
• 1 quart low-sodium chicken stock

Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion
• 2 cloves garlic
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 Tbsp. red or white wine vinegar
• 1 Tbsp. dry mustard
• 1 tsp. ground cumin
• 1 tsp. ground paprika
• Freshly ground black pepper

To make dry rub: Combine ingredients in a mixing bowl and mix well.

To make pork shoulder: Rub pork shoulder all over with dry rub and set aside to marinate for 15 to 30 minutes—this allows the rub to stick to the protein. In the base of the slow cooker, layer with onions. Then, set pork in a slow cooker and add garlic, bay and thyme. Then, cover with apple juice and chicken stock. Top up with water if necessary to just cover 3/4 of the pork. Set to low and cooker for 6 to 8 hours (until pork is just about falling apart).

When done remove pork and cut up into pieces to serve.

To make barbecue sauce: Wrap the bacon around the thyme bunch and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the rest of the sauce ingredients, give the sauce a stir and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Strain the sauce to remove the bacon and thyme and onion.

To assemble the whole dish, chop the pork. Then, toss in a large mixing bowl with plenty of barbecue sauce. Serve on toasted whole wheat hamburger buns and top with a big ice cream scoop of broccoli slaw. Serve extra sauce on the side.

Chicken Noodle Ramen Soup

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken Noodle Ramen Soup, a lunch dish from his complete, seven-day menu.

Ingredients:

Serves 4–6

• 2 Tbsp. extra-virgin olive oil
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 2 medium carrots , cut diagonally into 1/2-inch-thick slices
• 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 quart organic chicken stock
• Kosher salt
• Freshly ground black pepper
• 8 ounces instant Ramen noodles
• 1 1/2 cups shredded, cooked chicken
• 1 handful fresh flat-leaf parsley , finely chopped

Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.

Crispy Chicken Drumsticks with Ranch Dressing

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Crispy Chicken Drumsticks with Ranch Dressing, a crowd-pleasing entrée from his complete seven-day menu.

Ingredients:

Serves 4

• 8 chicken legs
• Extra-virgin olive oil
• 1 cup panko bread crumbs
• Kosher salt
• Freshly ground black pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder

Preheat the oven to 350° and place a roasting tray in the oven to heat up.

Wash chicken legs under cold running water. Drain and pat dry with paper towels, then toss in olive oil. In a large ziplock bag, combine seasonings and panko bread crumbs. Drop the drumsticks into the bag, and shake around to coat evenly.

Remove hot tray from oven and drizzle with a little olive oil—it will shimmer and smoke a little, as the tray should be nice and hot. Using tongs, place each drumstick on the tray, and place back in the oven.

Bake for 30 minutes until golden and chicken is cooked through.

Chicken Tortellini Noodle Soup

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken Tortellini Noodle Soup, a family favorite from his complete seven-day menu.

Ingredients:

Serves 4–6

• 1 whole, roasted deli chicken , deboned and shredded
• 3 cloves garlic , smashed
• 2 large carrots , cut in circles
• 1 medium onion , diced
• 2 ribs celery , diced
• 4 sprigs fresh thyme
• 2 quarts low-sodium chicken broth
• 4 black peppercorns
• 1 bay leaf
• 2 Tbsp. chopped flat-leaf parsley
• 1 pound cheese tortellini , store bought
• Kosher salt
• 1/4 cup finely chopped flat-leaf parsley
• Parsley stems , for garnish
• Grated Parmesan , for top of soup
• 1 crusty baguette , to serve with soup

Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.

Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.

Sunday Fried Chicken

2 cups All Purpose Flour

1/2 cup Corn Meal

2 Tbspn. Salt

2 Tbspn. Ground Mustard

2 Tbspn. Paprika

2 Tbspn. Garlic Salt

1 Tbspn. Celery Salt

1 Tbspn. Pepper

1 tspn. Ground Ginger

1/2 tspn. each Dried Thyme and Oregano

1  3-4 lb. Chicken pieces on Bone

Directions:

Combine ingredients. Place 1 cup of misture in large ziploc bag, add a few pieces at a time. Shake and coat.

Place in skillet med/high heat with a little bit of oil in the bottom. Brown on all sides and transfer to baking dish. Bake uncovered 350 degrees 45-55 minutes.