TruePlayerFlavor TruePlayerStyle presents recipes and resources to kill it in the kitchen


Tom’s Award Winning Beans & Greens

2 Cans of Low Sodium White Beans
1 Lb of Mild or Hot Italian Sausage
1 Cup of Chopped Collard Greens
1 Cup of Chopped Onion
2 Cloves of Minced Garlic
1 box of Low Sodium Chicken Stock
1/2 Cup of Sugar

To begin making this easy and delicious soup, start by adding the beans to your slow cooker, which is set to Low. On the stove top, cook the sausage until almost cooked through and then add to crock pot with the beans. In the drippings of the sausage, cook the onions and garlic until translucent. Add the onions and garlic to the crock pot. Add the chicken stock and collard greens at this time. Add the sugar, which will combat the bitterness of the greens.

Cook on Low for 4-6 hours or until greens have cooked down. This soup is that easy! Feel free to serve with a sliced baguette.

This recipe was told to us by Tom from Nashville, a wonderful winemaker at Martin Ray Winery in Sebastopol, CA.


Basil and Goat Cheese Stuffed Pork Tenderloin

1 1-1.5 Lb Pork Tenderloin (for 2)
1 Tbsp chopped garlic
3/4 Cup chopped basil
3/4 Cup crumbled goat cheese
1 Tsp lemon pepper
1 Tsp salt
1 Cup of grape tomatoes
Cooking twine or bamboo skewers for roast

Pre-heat oven to 375. Cut tomatoes in half, toss with (olive oil - pinch of salt/pepper) and arrange on cookie sheet or roasting pan. Once the oven is ready, place the tomatoes in the over for about 10 - 15 minutes or until nicely roasted.

Butterfly pork tenderloin using a sharp knife. Place sheet of wax/parchment paper over the butterflied pork and use a mallet to flatten out the roast. Be sure to flatten the roast evenly so when you roll the roast together with the filling inside the meat will cook evenly.

Combine the garlic, basil, goat cheese, salt and pepper in a bowl and mix well until the ingredients are evenly distributed.

Spoon mixture evenly into the middle of the flattened pork roast and roll the meat until the roast is evenly closed and the mixture is sealed inside. Place the meat in a roasting pan and bake at 375 for about 25 minutes. Remove from the oven and let the meat rest for a few minutes and top with roasted tomatoes.


Rachel’s Jambalaya

2 cups of white or brown rice
1 tablespoon of olive oil
1 tablespoon of butter
1 package of Pork Keilbasa
1 cooked chicken breast, cubed
1 onion, chopped
2 ribs of celery, chopped
1 tablespoon flour
1 bay leaf
Hot Sauce or Cayenne Pepper to taste
1 14 ounce can of diced tomatoes
1 14 ounce can of low sodium chicken broth
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worchestershire Sauce

In a large non-stick skillet over medium heat with olive oil and butter, cook chicken until brown and cube, about 3 minutes.  Add sausage and cook 3 more minutes.  Add onion, celery and cayenne and cook for 2 minutes.  Sprinkle flour over the mixture and stir constantly for 2 minutes.  Stir in tomatoes and broth.  Season with cumin, chili powder, poultry seasoning and Worchestershire sauce.  Bring to a boil, then remove from heat.  Stir until thickened.

Serve over rice or with rice on the side.


Pork Tenderloin with Spicy Southwest Pesto and Spanish Rice

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/4 cup fresh clementine or orange juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil

Spanish rice:
1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Prepare the pesto by combining all of the ingredients in a food processor and blending well.

To prepare the Spanish rice, heat the olive oil in a large pot over medium

heat. Saute the onions, bell peppers, and garlic, and cook for

approximately 5 minutes. Add the chicken stock and rice to the pot and

stir gently. Bring the liquid to a boil, reduce heat and simmer for 20

minutes. Season with salt and pepper.

Preheat the oven to 350 degrees F.

In a hot skillet, sear all of the pork tenderloins to seal in the juices

and finish cooking in the oven for 30 to 45 minutes. When ready, slice

against grain of meat and serve.

To plate, place a spoonful of the

rice on a plate, top with slices of pork tenderloin, and drizzle some

of the pesto on top of the pork. Garnish with cilantro.

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