Twisted Oak Foods
Peachy Twist Tenderloin
1 1-2 lb Pork Tenderloin
1 16 oz jar Peachy Twist Salsa
4 tbs Twisted seasoning
1 tbs Cumin
1 tbs granulated Garlic
2 cups baby carrots
Preheat oven to 375°F. Rub garlic, Twisted Seasoning & cumin all over pork. Place Tenderloin in a greased roasting pan fat side down. Add baby carrots along the sides of the tenderloin. Then pour 1/2 cup of Peachy Twist across the top of tenderloin. If your roasting pan has a lid, use it, if not make a tinfoil tent. Roast for 50 minutes. Remove from oven; let stand 10 minutes before slicing.
Pour any juices from roasting pan into small sauce pan on low heat, add 1/2 cup Peachy Twist and let simmer. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter with carrots along the sides. Pour Peachy Twist pan juices over slices.
Serve with white or brown rice. Serves 6 to 8.
4 to 6 Thick Boneless Pork Chops
6 tbs Twisted Seasoning
1 Cup Peachy Twist Salsa
1/4 Cup flour
2 Cups of whole baby Carrots
4 medium Potatoes (cubed)
1/4 Fresh Rosemary (pulled from stem)
10 sweet multi colored baby bell peppers
Skillet or frying pan
Olive Oil (Spray)
Preheat oven to 400 degrees.
Cover the roasting dish sides & bottom with Olive Oil. Add Potatoes. Rosemary & Carrots. Cover veggies with a dusting of Twisted Seasoning to roasting pan cover and place in oven for 15 minutes.
Rub Twisted Seasoning on each chop both sides. Dust chops lightly with flour & Twisted Seasoning blend. Heat 2 tablespoons olive oil in a skillet over medium high heat. Add chops and brown 2 minutes on each side. Remove skillet from heat and save
Turn over down to 350. Take roasting pan out of oven and turn potato cubes and place to the sides of the roasting pan. Place chops in center of roasting pan with slight overlapping of the edges, Dusting the chops, Carrot and potatoes with the leftover Twisted Seasoning. Add the peppers covering the chops. Cover the pan and place back in the over for 35 minutes. Take the roasting pan out of the over and tent with foil for 10 minutes.
Drain any roasting pan juices into the skillet that had the chops. Then Pour the cup of Peachy Twist Salsa into the skillet and slightly heat while stirring to release flavors. Do not burn or overcook. No more than 3 minutes.
Take the chops and place them on a serving dish with Roasted potatoes, carrots & Peppers around the sides and spoon warmed Peachy Twist salsa and pan juices across the chops. Serves 4 to 6. Twisted Chops are pictured above.
Twisted Oak Recipes
Twisted Meat Loaf
2 lbs Hamburger
1 16oz Jar Chipotle Twist (1 cup mixed in & 1 cup on top meatloaf)
1 cup dry Oatmeal (Quick Oats non flavored)
4 tbs Twisted Seasoning (substitute Chili seasoning)
1 tbs Worcestershire sauce
2 tbs Twisted Sauce (substitute Steak Sauce)
1 tbs Salt
Mix all ingredients in large bowl (rest refrigerated in bowl overnight or place into large greased loaf pan (two small loaf pans) and cook. I prefer to let the ingredients rest refrigerated overnight which allow the flavors to blend.
Pre-heat oven to 350. When placing meatloaf in pan make sure and pack down tightly while leaving a large indentation / depression across the top. Pour the 1 cup of Chipotle Twist to spread over the indented area and Bake uncovered for 60 minutes at 350. Let stand for 10 minutes before slicing.
Options: You can add an egg, more oatmeal, additional salt or spices. You can add chopped onions, bell peppers or whatever you like to make the recipe more customized for yourself. That is the beauty & joy of cooking. Serves 6 to 8 Shown above with Spiced Honey Carrots and French cut green beans with Red Pepper Strips.
Twisted Meatloaf sandwiches
Sliced bread (sourdough, rye, Italian, hoagie, artisan, roll… It’s all good)
Sharp cheddar cheese slices (Feta or Munster or Gouda work as well)
I like these better than the meatloaf itself. Let meatloaf cool then wrap (WHOLE) in tinfoil and place in refrigerator overnight. When prepping, Toast your bread with butter & garlic and keep warm. I don’t make open faced sandwiches, but you can modify as you like.
Cut meatloaf into 1/4 inch (medium) slices. Heat a frying pan with a little olive oil. Drop to medium heat and place slices into frying pan and cook each side (2 minutes) each side. This will leave a caramelized crust on each side. After both sides have cooked flip once more time and add cheese until it starts to melt than place cheese side down on bread. Add 1 TBS Twisted Sauce or Chipotle Twist to the top of the meatloaf and cover with the other piece of toasted bread. I make Twisted meatloaf, just to have sandwiches. As with all Twisted recipes… have fun, experiment and always trust the Patron Saint of Cooks San Pasqual to guide you.
Twisted Oak Chili
This recipe is for a medium heat chili with beans
2 lbs Ground Beef or Stew meat (substitute Turkey Burger)
1 – 16 oz jar of Chipotle Twist Salsa
2 – 10 to 14 oz cans of Diced Tomatoes (any flavor you like)
1 – 15 oz can of Red Kidney beans
2 – 15 oz cans of Pinto Beans (Chili beans or Ranch style beans can be used)
1 – 12 oz bag of frozen diced Green bell peppers
1 – 12 oz bag of frozen diced Onions
4 tbs Twisted Seasoning
1 tbs Sea Salt
2 tbs Cumin
2 tbs Oregano
2 tbs granulated or minced Garlic
1/4 Cup Twisted Sauce
Add Sea Salt and Twisted Seasoning then Brown Meat in large stock pot. Add tomatoes, onions, garlic, cumin, oregano, beans (whole can including juice), green peppers and the jar of Chipotle Twist. Simmer for 60 minutes checking & stirring every 10 minutes. After an hour, add the Twisted Sauce and simmer for another 10 minutes and serve. Top with Cheese, Sour Crème, Plain Greek yogurt… whatever you like. Serve with Tortilla chips for sure.
Serves 6 to 8 with leftovers. Because everyone knows Chili is even better the second day.
Don’t like beans in your chili… don’t use them. It makes less.
Want a deeper richer Chili? Add 4tbs of Mole sauce found in the Mexican section of your food store.
Like it Amazingly Hot! Add 1- 7oz can of Chipotle peppers in Adobo sauce (puree the contents in a blender with 1/4 cup water before adding).