Disney Dreamlight Valley Recipes List

Blueberry-Gin Pork Tenderloin

This simple pork tenderloin gets a beautiful brown sugar–cardamom crust as it roasts and a sweet and tangy finish from the savory blueberry sauce. Serve it for weeknight dinner, and keep it in mind to wow guests on special occasions.

What is the advantage of roasting a pork tenderloin? Pork tenderloin is a great option for weeknight cooking: The slim cut is in and out of the oven in less than 30 minutes, and it's naturally very tender. Pork tenderloin has a mild flavor, which makes it ideal for serving with a range of flavorful sauces. Will frozen blueberries work in this recipe? For recipes like this blueberry sauce, you can swap out fresh blueberries for frozen — which is a great option when it isn't the height of summer blueberry season. Use them straight from frozen, and they will perform well. If you can, use IQF (individually quick frozen) blueberries: They will hold their shape better after thawing. Notes from the Food & Wine Test Kitchen You can substitute unflavored gin for the Blueberry-Infused Gin. The blueberry flavor might be slightly less forward, but the overall result will still be delicious.  If you don't have white balsamic vinegar, you can use its dark counterpart, but the result will be a bit sweeter. You can also use this sauce as a spread to serve on sandwiches or alongside cheese and crackers. Make ahead The blueberry sauce can be made ahead and stored in an airtight container for up to five days. Reheat over medium-low before serving with the pork.

Recipe: Popular Chinese American Sticky Chicken Is Easy To Make At Home And Healthier

Serves 4

Chinese American sticky chicken is popular at chain Chinese restaurants and on food court menus. It's easy to make at home and undoubtedly healthier. The sticky sweet sauce is made with ketchup, honey, brown sugar, and orange juice, reduced in a pan with boneless chicken thighs. Soy sauce and sherry vinegar provide a zesty (and much needed) balance. Because the sauce contains sugar, be careful that it doesn't burn while cooking; keep the heat relatively low and stir occasionally. Slice the chicken and serve it in shallow bowls topped with scallions and sesame seeds, with white rice and steamed broccoli.

3

tablespoons soy sauce

2

tablespoons sherry vinegar or white wine vinegar

¼

cup ketchup

2

tablespoons honey

2

tablespoons brown sugar

1

cup chicken stock

Grated rind and juice of 1 orange

1½

pounds skinless, boneless chicken thighs

Salt, to taste

2

tablespoons canola or vegetable oil

1

piece (1 inch) fresh ginger, finely chopped

2

cloves garlic, finely chopped

2

scallions, thinly sliced

2

teaspoons toasted sesame seeds

1. In a small bowl, combine the soy sauce, vinegar, ketchup, honey, brown sugar, chicken stock, and orange rind and juice. Stir well.

2. Sprinkle the chicken on both sides with salt.

3. In a large skillet over medium-high heat, heat the canola or vegetable oil. Cook the chicken on one side only for 3 to 5 minutes, or until browned. Transfer to a plate.

4. Add the ginger and garlic to the skillet. Cook, stirring, for 2 minutes, or until it is aromatic and starting to brown. Add the soy sauce mixture. Return the chicken to the pan.

5. Lower the heat to medium-low. Cover the skillet and simmer, stirring occasionally, for 5 minutes. Turn the chicken in the sauce, cover the skillet, and simmer for 5 minutes more. Remove the lid, and cook, stirring often, for 2 to 3 minutes, or until the sauce is thick and sticky. (Total simmering time is 12 to 13 minutes.)

6. Transfer the chicken to a cutting board, allowing as much sauce to cling to it as possible. Cut the chicken into thick slices. Sprinkle with scallions and sesame seeds. Serve in shallow bowls with white rice and steamed broccoli.

Karoline Boehm Goodnick

Serves 4

Chinese American sticky chicken is popular at chain Chinese restaurants and on food court menus. It's easy to make at home and undoubtedly healthier. The sticky sweet sauce is made with ketchup, honey, brown sugar, and orange juice, reduced in a pan with boneless chicken thighs. Soy sauce and sherry vinegar provide a zesty (and much needed) balance. Because the sauce contains sugar, be careful that it doesn't burn while cooking; keep the heat relatively low and stir occasionally. Slice the chicken and serve it in shallow bowls topped with scallions and sesame seeds, with white rice and steamed broccoli.

3 tablespoons soy sauce 2 tablespoons sherry vinegar or white wine vinegar ¼ cup ketchup 2 tablespoons honey 2 tablespoons brown sugar 1 cup chicken stock Grated rind and juice of 1 orange 1½ pounds skinless, boneless chicken thighs Salt, to taste 2 tablespoons canola or vegetable oil 1 piece (1 inch) fresh ginger, finely chopped 2 cloves garlic, finely chopped 2 scallions, thinly sliced 2 teaspoons toasted sesame seeds

1. In a small bowl, combine the soy sauce, vinegar, ketchup, honey, brown sugar, chicken stock, and orange rind and juice. Stir well.

2. Sprinkle the chicken on both sides with salt.

3. In a large skillet over medium-high heat, heat the canola or vegetable oil. Cook the chicken on one side only for 3 to 5 minutes, or until browned. Transfer to a plate.

4. Add the ginger and garlic to the skillet. Cook, stirring, for 2 minutes, or until it is aromatic and starting to brown. Add the soy sauce mixture. Return the chicken to the pan.

5. Lower the heat to medium-low. Cover the skillet and simmer, stirring occasionally, for 5 minutes. Turn the chicken in the sauce, cover the skillet, and simmer for 5 minutes more. Remove the lid, and cook, stirring often, for 2 to 3 minutes, or until the sauce is thick and sticky. (Total simmering time is 12 to 13 minutes.)

6. Transfer the chicken to a cutting board, allowing as much sauce to cling to it as possible. Cut the chicken into thick slices. Sprinkle with scallions and sesame seeds. Serve in shallow bowls with white rice and steamed broccoli.Karoline Boehm Goodnick

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Disney Dreamlight Valley Recipes List