Ignis Scientia's Recipe Book for the Medieval Age

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Citrus Chicken

Ingredients:
➺ 2 tablespoons olive oil
➺ 1 bunch broccolini
➺ 8 ounces thin asparagus
➺ 4 boneless, skinless chicken breast halves
➺ 1/2 cup white wine
➺ 1 clove garlic, minced
➺ 2 tablespoons butter
➺ 2 tablespoons lemon juice
➺ 1 tablespoon drained capers

Instructions:
➺ In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high
➺ Add broccolini, asparagus, 1/7 teaspoon salt, and 1/8 teaspoon pepper
➺ Cook, stirring, until crisp-tender, for around 5 minutes.
➺ Transfer to shallow bowl or platter
➺ Cover
➺ Rub chicken with 1/4 teaspoon salt and pepper both
➺ In skillet, heat remaining oil over medium-high
➺ Add chicken and cook for five minutes
➺ Flip
➺ Reduce heat to medium-low
➺ Cover, and cook until no longer pink, for five or seven minutes
➺ Transfer to veggie platter
➺ Add wine and garlic to skillet to cook for two minutes
➺ Melt in butter, juice, and capers. Pour sauce over platter.

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Chicken Cobb Salad

Ingredients:
➺ 2 boneless, skinless chicken breast halves
➺ 6 cups torn lettuce leaves
➺ 1 cup cherry tomatoes, sliced
➺ 4 hard cooked eggs, quartered
➺ 1/3 cup sliced red onion
➺ 4 slices bacon, cooked
➺ 2 ounce crumbled goat cheese
➺ 1/3 cup thinly sliced basil

Instructions:
➺ Rub chicken with 1/4 teaspoon salt and pepper
➺ Heat skillet over medium-high heat with olive oil
➺ Add chicken and cook until browned, five minutes, and then flip
➺ Reduce heat to medium-low
➺ Cover, and cook until no longer pink in thickest parts, five to seven minutes
➺ Remove and let stand for five minutes
➺ Place lettuce on platter, top with remaining ingredients and chicken

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Tomato Cucumber Salad

Ingredients:
➺ 1/3 cup oil-and-vinegar salad dressing
➺ 1 tablespoon minced fresh thyme
➺ clove garlic, minced
➺ large seedless cucumber, halved lengthwise, cut crosswise into slices
➺ 1 cup halved cherry tomatoes
➺ 1/2 cup crumbled feta cheese

Instructions:
➺ In small bowl, whisk together dressing, thyme, garlic, 1/4 teaspoon salt and pepper, and reserve
➺ In large bowl, toss cucumber and tomatoes
➺ Cover with damp towel and chill until ready to serve
➺ Just before serving, add dressing and toss until fully coated
➺ Transfer to serving plate and top with feta

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Lemon-Mint Rack of Lamb

Ingredients:
➺ 1 lemon
➺ 1/2 cup of butter at room temperature
➺ 1/4 cup chopped fresh mint
➺ 3 cloves minced garlic
➺ 7 Frenched rack of rib lamb

Instructions:
➺ Grate 1 teaspoon zest and squeeze 1 tablespoon juice from lemon
➺ In small bowl, combine butter, lemon zest, lemon juice, mint, gralic, 1/2 teaspoon salt, 1/4 teaspoon pepper
➺ Rub combination over lamb
➺ Transfer lamb to roasting pan, cover, and let it chill overnight
➺ When ready to serve, let lamb stand uncovered for 30 minutes
➺ Heat oven to 400 fahrenheit
➺ Place lamb in oven, and roast 30-40 minutes for medium-rare (adjust for other doneness)
➺ Let stand 10 minutes and serve

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Mushroom-Sage Scalloped Potatoes

Ingredients:
➺ 1 tablespoon olive oil
➺ 2 cups sliced mushrooms
➺ four ounces scalloped potatoes
➺ 2 tablespoons chopped fresh sage
➺ 3 cups boiling water
➺ 1 1/2 cups milk
➺ 2 tablespoons butter
➺ 3 ounces gruyere cheese

Instructions:
➺ Coat 10-cup baking dish with butter and place on rimmed baking sheetg
➺ In skillet, heat oil over medium heat
➺ Add mushrooms and 1/8 teaspoon of salt. Cook, stirring until browned, for 4-5 minutes
➺ In baking dish, mix potatoes and herbal sauces, sage, and mushrooms
➺ Slowly stir in boiling water, then milk and butter until melted and combined
➺ Cover, chill overnight
➺ When ready to serve, heat oven to 450 fahrenheit
➺ Bake, uncovered, until potatoes are tender and sauce is bubbly, about 35-40 minutes
➺ Top with gruyere, broil until lightly browned for about 3-4 minutes
➺ Let stand for 15-20 minutes and then serve

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Steak with Mushrooms

Ingredients:
➺ 4 bone-in ribe-eye steaks
➺ 1/2 teaspoon dried thyme
➺ 2 tablespoons butter
➺ 8 ounces sliced mushrooms
➺ 3/4 cup red wine or beef broth
➺ 1 tablespoon steak sauce

Instructions:
➺ Rub steaks with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper
➺ Coat large skillet with butter, and heat over medium-high
➺ In 2 batches, cook steaks, flipping once, 4-5 minutes per side for medium-rare
➺ Transfer to platter and cover to keep warm
➺ In same skillet, over medium heat, melt more butter
➺ Add mushrooms and cook, stirring, until browned for around 5 minutes
➺ Stir in wine/broth, steak sauce, 1/3 cup water, and any accumulated juices on steak platter
➺ Bring to a boil and cook until thickened for 2 minutes
➺ Pour sauce over steaks and serve

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Salmon with Chimichurri

Ingredients:
➺ 2 cups fresh cilantro leaves
➺ 1/4 cup pistachio nuts, toasted, chopped
➺ 2 tablespoons olive oil
➺ 1 tabelspoon fresh lime juice
➺ 1 clove garlic, minced
➺ 4 salmon fillets
➺ optional coarse sea salt

Instructions:
➺ In small bowl, combine cilantro, nuts, oil, lime juice, 1 tablespoon water, garlic, and 1/8 teaspoon salt. Cover and reserve.
➺ Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper
➺ Coat large skillet with butter and heat over medium-high
➺ Add salmon and cook, flipping once, until just opaque in the center for 3-5 minutes per side
➺ Transfer to serving plate and serve with chimichurri sauce and sprinkle with coarse sea salt if desired

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Turkey Asparagus Bundles

Ingredients:
➺ 1 pound asparagus, trimmed
➺ 1 cup milk
➺ 2 tablespoons all purpose flour
➺ 2 tablespoons pesto sauce
➺ 8 turkey cutlets
➺ 1 teaspoon fennel seeds, crushed
➺ 4 slices prosciutto

Instructions:
➺ Bring large pot of water to a boil, and add asparagus
➺ Cook until crisp-tender for about 2 minutes, then drain and pat dry
➺ In pot, combine milk and flour
➺ Bring to a boil over medium heat
➺ Cook until thick, for about 2 minutes, and then remove from heat
➺ Stir in pesto, cover, and reserve
➺ Sprinkle cutlets with seeds, 1/4 teaspoon salt, 1/4 teaspoon pepper
➺ Place on surface and top with prosciutto
➺ Place asparagus over cutlets, dividing evenly
➺ Roll up and then tie
➺ Heat large skillet over mdium-high heat and add cutlets
➺ Cook until browned on all sides for about 3 minutes
➺ Reduce heat to medium-low, cover
➺ Cook until no longer pink for about 4-5 minutes
➺ Serve with sauce

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Spaghetti with Stuffed Meatballs

Ingredients:
➺ 3 ounces mozzarella
➺ 1 1/2 pounds ground beef and/or pork
➺ 1/2 cup Italian-style dry breadcrumbs
➺ 1/4 cup chopped fresh basil and additional leaves for garnish
➺ 2 eggs
➺ 2 cloves garlic, minced
➺ 1 1/2 cups tomato-and-basil pasta sauce
➺ 1 cup cherry tomatoes
➺ 12 ounces spaghetti

Instructions:
➺ Cut cheese into 18 cubes
➺ In large bowl, combine beef, pork, breadcrumbs, chopped basil, eggs, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper
➺ Using hands, gently mix until just blended
➺ Divide mixture into 18 portions and place 1 cube of cheese in center of each portion
➺ Shape meat mixture into balls around mozzarella
➺ Place 1/2 cup sauce in bottom of *slow cooker
➺ Place meatballs on top and pour remaining sauce over
➺ Cover, and cook on low for 2 1/2 hours
➺ Add cherry tomatoes and cook until tomatoes are softened for 1 hour
➺ Meanwhile in large pot of salted boiling water, cook pasta to al dente
➺ Drain well
➺ Spoon 1/2 cup sauce in bottom of serving bowl
➺ Add pasta and pour remaining sauce and meatballs over
➺ Toss until combined
➺ Garnish with basil leaves
[ * for purposes for CoB, slow cooker has been replaced with a dutch oven ]

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Hearty Pulled Chicken Sandwiches

Ingredients:
➺ 6 bone-in chicken thighs, skin removed
➺ 6 ounces tomato paste
➺ 1/2 cup spiced sauce (bbq sauce)
➺ 1/3 cup and 1 tablespoon white vinegar
➺ 2 tablespoons packed dark brown sugar
➺ 1 1/2 teaspoon powdered garlic
➺ 1 1/2 teaspoon smoked paprika
➺ 2 tablespoons oil
➺ 8 rolls of bread
➺ Premade coleslaw (coleslaw mix)

Instructions:
➺ Place chicken in bottom of 4 quart slow cooker*
➺ In medium bowl, stir together tomato paste, spiced sauce, 1/3 cup vinegar, brown sugar, powdered garlic, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper
➺ Spoon mixture over chicken and cover
➺ Cook low until very tender for four hours
➺ In bowl, whisk oil, remaining 1 tablespoon vinegar, and 1/8 teaspoon salt
➺ Add in ingredients for coleslaw and combine
➺ Transfer chicken to bowl and remove bones, using two forks to shred meat
➺ Skim fat from sauce in slow cooker
➺ In large bowl, combine chicken and 1/2 cup sauce, reserving remaining sauce
➺ Fill rolls with slaw and chicken
➺ Serve sandwiches with remaining sauce on side
[ *dutch oven replacing slow cooker for CoB purposes ]

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Gazpacho, Mortar and Pestle Style

Ingredients:
➺ 2 medium cucumbers
➺ 2 pounds ripe tomatoes, roughly chopped
➺ 1 orange or red bell pepper, seeded and roughly chopped
➺ 1 small white or yellow onion, peeled and roughly chopped
➺ 2 garlic cloves
➺ 2 teaspoon sea salt
➺ black pepper
➺ olive oil
➺ 2 tablespoons red wine vinegar or sherry vinegar
➺ 1/2 cup chopped chives
➺ Diced tomatoes and diced bell peppers for optional serving

Instructions:
➺ Dice half of one cucumber and set aside for later
➺ Peel the remaining cucumbers
➺ Add the tomatoes, peeled cucumbers, bell pepper, onion, garlic, 1/2 cup water, salt, and black pepper into mortar in batches and grind together until smooth
➺ Add 1 tablespoon of olive oil and vinegar, and mix together further
➺ Add more salt and pepper as needed
➺ If the mixture feels too water, add more olive oil for creaminess
➺ Transfer to airtight container/jar and chill for at least two hours before serving
➺ Serve with the reserved diced cucumber, chives, and a drizzle of olive oil. Top with diced tomatoes and bell peppers if desired
[ done with a blender for those not in the fantasy middle ages ]

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Steak Sandwich

Ingredients:
➺ 1 tablespoon olive oil
➺ 2 onions, thinly sliced
➺ 1 pound boneless sirloin steak
➺ 1 teaspoon dried crushed rosemary
➺ 8 slices sourdough bread
➺ 1/2 cup garlic aioli
➺ 2 cup baby arugula

Instructions:
➺ In 12 inch (nonstick) skillet, heat oil over medium-high heat
➺ Add onions and cook, stirring, until lightly browned for about 10-12 minutes
➺ Add 1/2 cup water and reduce heat to medium-low
➺ Cover, cook, stirring, until tender and water has evaporated, 12-15 minutes, and then remove
➺ Rub steak with rosemary, 1/4 teaspoon salt, 1/4 teaspoon pepper
➺ Cook same skillet with butter and heat over medium-high
➺ Add steak, and cook, flipping once, 4-5 minutes per side for medium-rare
➺ Let rest for 5 minutes before slicing
➺ Toast bread, fill with aioli, arugula, sliced steak, and onions

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Marry Me Chicken

Ingredients:
➺ 4 boneless, skinless chicken breast halves
➺ 1/2 teaspoon crushed dried rosemary
➺ 1 tablespoon olive oil
➺ 1/2 cup chicken broth
➺ 1/2 cup heavy cream
➺ 1/3 cup sun-dried tomato pesto
➺ 1/4 cup chopped fresh basil
➺ fresh basil leaves

Instructions:
➺ Rub chicken with rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper
➺ In large skillet, heat oil over medium-high heat
➺ Add chicken and cook, flipping once, until browned, about 3 minutes per side, and then remove
➺ Add broth, heavy cream, su-dried tomato pesto, and 1/8 teaspoon pepper to same skillet
➺ Add chicken
➺ Bring to a boil and then reduce heat to medium-low
➺ Cover, and cook until chicken is no longer pink in thickest part, for about 6-8 minutes
➺ Transfer chicken to serving plate
➺ Stir basil into sauce mixture and pour over chicken, garnishing with fresh basil leaves

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Pumpkin Pudding Pie

Ingredients:
➺ 2 1/2 cups of sugar
➺ 15 oz pumpkin puree
➺ 2 eggs
➺ 1/2 tsp baking soda
➺ 2 cups flour
➺ 2 tsp baking powder
➺ 1/2 tsp ground cinnamon
➺ 1/4 tsp vanilla
➺ pinch of salt
➺ 2 1/2 cups milk
➺ 4 tbsp melted butter
➺ 1 orange
➺ 1 tsp powdered sugar
➺ 1 cup heavy cream (for whipped cream)
➺ 2 tbsp powdered sugar (for whipped cream)
➺ 1 tsp cardamom (for whipped cream)
➺ pinch of nutmeg

Instructions:
➺ Preheat the oven to 325f
➺ Prepare the pie crust
➺ Blend 2 1/2 cups of sugar, pumpkin puree, eggs, baking soda in a large mixing bowl
➺ Add flour, baking powder, cinnamon, vanilla, salt, and blend until well mixed
➺ Add the milk and melted butter, also blending until well mixed
➺ Pour batter into crust, filling it right up until the edge
➺ Bake at 325f for 55 minutes, and then remove from oven to let it cool
➺ Top with shifted powdered sugar and orange zest
➺ For whipped cream, whisk in metal bowl in the freezer cold temperatures for 15 minutes
➺ Whisk together powdered sugar, cardamom, and nutmeg and then add in heavy cream to whisk until stiff peaks form
➺ Put on pie

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Chicken Bacon Alfredo

Ingredients:
➺ 1/2 pasta (fettuccine preferred)
➺ 8 slices bacon, chopped
➺ 1/2 pound skinless boneless chicken breasts (cut into small cubes, can use leftovers)
➺ 2 tbsp unsalted butter
➺ 2 cloves garlic, minced
➺ 1 cup heavy cream
➺ 1 1/2 cups Parmesan cheese

Instructions:
➺ Bring a large pot of water to boil and cook pasta to al dente
➺ Meanwhile, cook bacon in a large skillet over medium heat for about 3-5 minutes or until bacon is crispy. Remove bacon from pan, and place on paper towels, but reserve the fat in the pan. Cook the chicken in the pan for about 3-5 minutes or until browned and cooked through. Set aside.
➺ Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly
➺ Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken
➺ Stir in Parmesan cheese until smooth and thick. Stir in bacon, chicken, and drained cooked pasta

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Puff Pastry Dough

Ingredients:
➺ 1/2 lb all purpose flour
➺ 1 tspn salt
➺ 1/2 cup water
➺ 7 oz butter

Instructions:
➺ Sift the flour over your work surface and make a well in the middle
➺ Pour in the salt and water before mixing with your fingertips, gradually incorporating the flour
➺ When the mixture has slightly thickened and is no longer in danger of sinking, quickly incorporate the remaining flour, adding a little water if necessary
➺ Knead to form a ball, then make a cross cut of 1 inch (2cm) deep
➺ Wrap with plastic and let rest for 30 minutes in fridge cold area
➺ Meanwhile, place the butter between two sheets of greaseproof paper and flatten it by hand or rolling pin. Butter must be completely flattened and square shaped about 1 cm thick
➺ Take dough out and spread it like a cross, center slightly thicker than branches
➺ Place butter square in center and fold each edge of the cross to cover it
➺ Flatten the whole thing into a rectangle 3 times longer than wide. Flour the dough to avoid it sticking to the rolling pin.
➺ Once the rectangle is complete, remove excess flour with a brush, and then fold into three. Rotate a quarter turn and repeat the process: make a rectangle and fold it into 3.
➺ Wrap with plastic and refrigerate for 20 minutes.
➺ After 20 minutes, repeat the same process for the third and fourth time, rotating 1 quarter each time, and then let cool again for 20 minutes. Then give the fifth and the sixth round (always the same) just before using it for your tarts, appetizers etc.
➺ If the dough is prepared in advance, stop at the fourth rotation and make the last two just before use.

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Parmesan Puff Stars

Ingredients:
➺ 1 puff pastry sheet
➺ 1 egg
➺ 5 tbsp grated paremsan cheese
➺ chopped chives and salt for garnish

Instructions:
➺ Preheat your oven to 360°F and line a baking sheet with parchment paper
➺ Roll out the puff pastry sheet onto a floured surface and use a star shaped cookie cutter to cut out individual pastry stars
➺ Place half of them onto the baking sheet, add parmesan on them, and then top with another puff pastry star
➺ Using the beaten egg, apply a thin layer of egg wash to the top of each pastry star. Sprinkle cheese on top if desired
➺ Bake in the oven for 10-12 minutes, until the stars are puffed and golden
➺ Sprinkle with chives and salt if desired, and then serve

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Spicy Pork Noodles

Ingredients:
➺ 1 lb pork tenderloin, thinly sliced
➺ 1 tbsp oil
➺ 1/4 cup brown sugar
➺ 1/2 cup soy sauce
➺ 1 to 2 tbsp chili garlic sauce
➺ 3 oz ramen noodles
➺ green onions, sliced

Instructions:
➺ Cook ramen noodles in boiling water for 3 minutes, then drain to set aside
➺ While noodles are cooking, heat oil over medium-high heat in a large skillet
➺ Add pork tenderloin and cook until starting to brown
➺ Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. Reduce heat simmer for 5 minutes
➺ Add cooked noodles to skillet and toss to coat, sprinkling with green onions when done

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Steak Tacos

Ingredients:
➺ [spicy aioli] 1/4 cup mayo
➺ [spicy aioli] 2 tspn hot siracha sauce or 1 tspn hot pepper sauce
➺ [spicy aioli] 1/8 tspn sesame oil
➺ [salsa] 1 medium ripe avocada, peeled and finely chopped
➺ [salsa] 1/2 medium tomato, seeded and chopped
➺ [salsa] 3 tbspn sliced ripe olives
➺ [salsa] 2 tbspn whole kernel corn
➺ [salsa] 2 tbspn chopped sweet red pepper
➺ [salsa] 2 tbspn lime juice
➺ [salsa] 4 tspn minced fresh cilantro
➺ [salsa] 1 tspn kosher salt
➺ [salsa] 1 tspn finely chopped onion
➺ [salsa] 1 garlic clove, minced
➺ 2 tspn pepper
➺ 2 tspn olive oil
➺ 1 tspn kosher salt
➺ 1 lb beef steak (ribeye prefered), trimmed
➺ 8 flour tortillas
➺ optional toppings like lettuce, cheese, etc

Instructions:
➺ In a small bowl, combine the aioli ingredients. In another bowl, combine the salsa ingredients. Refrigerate until serving.
➺ Combine the pepper, oil, salt and seasoning; rub over both sides of steak.
➺ Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes
➺ Meanwhile, grill tortillas until warm, about 45 seconds on each side. Thinly slice steak; place on tortillas. Serve with aioli, salsa and toppings of your choice

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Pork Stroganoff

Ingredients:
➺ 1 tbsp butter
➺ 1/2 tbsp mild olive oil
➺ 20 oz pork loin sliced into strips
➺ 6 shallots, finely diced
➺ 1/4 cup vermouth (alts are cognac or dry white wine)
➺ 1 cup sliced chestnut mushrooms
➺ 1 cup sliced white button mushrooms
➺ 2 cloves garlic, minced
➺ 1 tbsp tomato paste
➺ 2 tsp English mustard (or 1 tbsp Dijon)
➺ 2 tsp smoked paprika
➺ 1 tsp salt
➺ 1/2 cup mushroom or chicken stock
➺ 1 cup sour cream
➺ 1 tbsp dried parsley
➺ 1 tsp dried dill

Instructions:
➺ Heat the butter and oil in a non-stick pan and pan fry the pork strips for only a couple of minutes. Transfer onto a bowl.
➺ Lower the heat and add the diced shallots, cooking for about 5 minutes until softened. Pour the vermouth and turn the heat to high. Cook until it is almost gone and the wine aroma dissipates.
➺ Add the mushrooms and cook for a further 5 minutes, stirring. Pour in some of the stock if the pan gets too dry.
➺ Stir in the salt, paprika, tomato paste, mustard, garlic and rest of the stock. Bring to a simmer and add the pork into the sauce.
➺ Add the sour cream and herbs and stir in until warmed through.
➺ Taste the sauce, seasoning with salt and pepper as needed.

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Pork Stroganoff

Ingredients:
➺ 4-5 lb pork loin roast trimmed of skin and fat
➺ 1 ½ tablespoons olive oil divided
➺ 1/2 cup low sodium beef/chicken stock/broth
➺ 1/2 cup water
➺ 4 tsp cornstarch
➺ [rub] 2 tsp paprika mild or smoked
➺ [rub] 1 tsp brown sugar
➺ [rub] 1 tsp garlic powder
➺ [rub] 1 tsp onion powder
➺ [rub] ½-1 tsp red chili powder optional
➺ [rub] 2 tsp coarse salt
➺ [rub] ½ tsp cracked pepper
➺ [sauce] 1/2 cup honey
➺ [sauce] 1/2 cup unsalted butter
➺ [sauce] 6 cloves garlic minced or finely chopped
➺ [sauce] 3 tsbp low sodium soy sauce
➺ [sauce] 2 tbsp rice wine vinegar or cider vinegar
➺ [sauce] 1 pinch salt
➺ [sauce] 1 tsp cracked black pepper

Instructions:
➺ Preheat oven to 350°F
➺ Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat
➺ Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.
➺ Place seared/browned seasoned pork in a roasting pan
➺ For sauce, melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute
➺ Reserve ½ cup sauce for basting. Pour remaining sauce over pork
➺ Pour ½ cup stock and ½ cup water around the pork
➺ Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes
➺ Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145°F (62.5°C) in the thickest part
➺ Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes
➺ Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot
➺ Whisk cornstarch into an additional ½ cup water, whisk cornstarch slurry into the sauce and bring to a simmer
➺ Slowly add in ¼ cup - ½ cup additional, if needed, until reaching a honey-like consistency
➺ Slice pork and drizzle with Honey Garlic Butter Sauce

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Pork Stroganoff

Ingredients:
➺ 2 cups all purpose flour
➺ 1 oz french onion soup mix
➺ 1 tbsp baking powder
➺ 2 tsp sugar
➺ 1 cup sour cream
➺ 3 tbp water or milk
➺ 3/4 cups shredded guyere cheese
➺ 1/4 cup chopped chives, divided
➺ 3 tbsp butter, melted to brush

Instructions:
➺ Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper
➺ Whisk together the flour, soup mix, baking powder and sugar. Add in the sour cream, the water (or milk), the gruyere, and half of the chives. Mix until incorporated, making sure not to over-mix
➺ Drop the biscuit batter by ¼ cup at a time onto the lined baking sheet, 1 inch apart
➺ Bake 16-20 minutes, until golden brown and baked through
➺ Mix the melted butter and remaining chopped chives in a small bowl. Brush the biscuits with the butter and chives and serve immediately

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