Grilled Pork Tenderloin Chili

Tweet

 If you are a chili lover, you will love Grilled Pork Tenderloin Chili. It is easy to make and full of incredible flavor!

The pork is grilled to add an additional flavor to the chili, and it does! You will find this chili easy to put together. It can be made ahead of time, and heated before serving if you are serving it at a party or get together.

Your family and friends will love this easy to make chili!

Grilled Pork Tenderloin Chili

(recipes feeds 6-8 bowls)

(printable recipe at end of page)

2 tablespoons Butter 

medium sized Onion, chopped into small pieces

sprinkles of Garlic Powder

sprinkles of Black Pepper

6 ounce can T0mat0 Paste

6 ounces Water

15 1/2 ounce can Tomato Sauce

16 ounce can Chili Beans

2 pounds Pork Tenderloin

sprinkles of Garlic Powder

sprinkles of Black Pepper

8 oz. Water

Shredded Cheese

Dollop of Sour Cream

Couple pieces of Fresh Cilantro

Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.

Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.

While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes.  The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.

Once the pork has rested, start slicing. You will be cutting the pork into chunks.

Cut the slices into strips, then cut the strips into chunks.

Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.

Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

Today I am joining a group of fellow bloggers that are also sharing chili recipes, so as a bona fide chili lover, check out the list of amazing recipes below!

Welcome to our 2021 Chili Cook-Off! 

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Venison Chili from Cheese Curd In Paradise
• Colorado Green Chili from The Fresh Cooky
• Leftover Roast Pork Chili from A Day in the Life on the Farm
• Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
• Instant Pot Chili from Devour Dinner
• Chili con Carne from Karen's Kitchen Stories
• Smoked Turkey Chili from Palatable Pastime
• My Dad's Contest Winning Chili from The Spiffy Cookie
• Instant Pot Pork Green Chili from Hostess At Heart
• Black Eyed Pea Chili from Leftovers Then Breakfast
• Pork Chili from Art of Natural Living
• Black Bean Sweet Potato Chili from Life Love and Good Food
• White Chicken Chili from Kathryn’s Kitchen Blog
• Pumpkin Chili from Jen Around The World
• Vegan Butternut Squash Chipotle Chili from Magical Ingredients
• Cincinnati Chili from An Affair from the Heart
• Grilled Pork Tenderloin Chili from The Freshman Cook
• Texas Chili from SmartyPantsKitchen

Here is your printable recipe:

       pork tenderloin, chili, onions, tomato paste, tomato sauce, cheese, sour cream, dinner, lunch,

 party food, game day food
American
Yield: 8-10
Author: The Freshman Cook

Grilled Pork Tenderloin Chili
This homemade chili is a great way to feed a crowd, and is a tasty meal for lunch, dinner, or an after school snack. Easy to put together, grilling the pork loins give the chili a tasty flavor.
Ingredients
• 2 tablespoons Butter
• medium sized Onion, chopped into small pieces
• sprinkles of Garlic Powder
• sprinkles of Black Pepper
• 6 ounce can T0mat0 Paste
• 6 ounces Water
• 15 1/2 ounce can Tomato Sauce
• 16 ounce can Chili Beans
• 2 pounds Pork Tenderloin
• sprinkles of Garlic Powder
• sprinkles of Black Pepper
• 8 oz. Water
• Shredded Cheese
• Dollop of Sour Cream
• Couple pieces of Fresh Cilantro
Instructions
1. Add 2 tablespoon of butter to melt. Add the chopped onions, garlic powder, and pepper. Mix together.
2. Add the tomato paste, water, tomato sauce, and beans. Stir together and let the sauce simmer on low.
3. While the sauce is heating, sprinkle the tenderloins with garlic powder and pepper. Cook on the grill, turning every 2-4 minutes until the pork is done cooking, which should take about 20 minutes. The pork should be cooked until it reaches 145 degrees. After taking the pork off the heat, let it sit for 3 minutes before cutting it for the chili. That way you will have pork at its best~juicy and tender.
4. Once the pork has rested, start slicing. You will be cutting the pork into chunks.
5. Cut the slices into strips, then cut the strips into chunks.
6. Add the pork to the chili sauce and mix together. The sauce will thicken as it is cooking. Add 8 ounces of water to thin it a bit.
7. Fill your bowl with chili. Sprinkle the cheese on top. Add a dollop of sour cream and a piece or two of cilantro. Enjoy your Grilled Pork Tenderloin Chili.

href="https://www.thefreshmancook.com/2021/10/grilled-pork-tenderloin-chili.html">https://www.thefreshmancook.com/2021/10/grilled-pork-tenderloin-chili.html

All rights reserved for The Freshman Cook

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Grilled Pork Tenderloin Chili

Pretzel Crusted Chicken Strips/Festive Foodies Event

Tweet

When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn't do it. But we had a lot of fun trying, and it was the cause of a lot of laughing! 

If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time. 

I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!

Pretzel Crusted Chicken Strips

2 tbl. Sour Cream

2 tbl. Ranch

1 tbl. Yellow Mustard

3/4 lb. Chicken Breast

1/2 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

10 Large Pretzel Rods

2 Eggs

1 ounce Milk

1-2 tablespoon Canola Oil

Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.

Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.

Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk.  Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.

Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the  chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.

Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.

Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see! 

Give these recipes a try!

Pretzel Bites {Air Fryer or Oven Baked} by The Fresh Cooky

Pretzel Crusted Chicken Strips by The Freshman Cook

Pretzel Rolls (with Sourdough Discard Option) by Art of Natural Living

Reuben Pretzel Bites by Palatable Pastime

Spicy Honey Mustard Hard Pretzels by The Spiffy Cookie

chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce

snacks, dinner, party food, kids food, game day food, pool party food

American

Yield: 4-5

Author: The Freshman Cook

Pretzel Crusted Chicken Strips

These Pretzel Crusted Chicken Strips are a great dish for an appetizer, family dinner, party food, or even to serve on a picnic. They can be made ahead of time and refrigerated, or serve them hot, right out of the pan!

Ingredients

Pretzel Crusted Chicken Strips

• 2 tbl. Sour Cream
• 2 tbl. Ranch
• 1 tbl. Yellow Mustard
• 3/4 lb. Chicken Breast
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Black Pepper
• 10 Large Pretzel Rods
• 2 Eggs
• 1 ounce Milk
• 1-2 tablespoon Canola Oil

Instructions

1. Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
2. Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
3. Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
4. Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
5. Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

https://www.thefreshmancook.com/2021/10/pretzel-crusted-chicken-strips.html

All rights reserved for The Freshman Cook

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Pretzel Crusted Chicken Strips

Chicken Teriyaki Fried Rice/#OurDinnerTable

Tweet

We are talking about rice recipes today, and I have a tasty Chicken Teriyaki Fried Rice recipe to share with you! This rice dish is easy to make, because most of the ingredients are prepped before you start to cook. You can prepare them early in the day, toss them in the fridge, and quickly put it all together before dinner. I used a boil in the bag rice, making this meal simple and quick.

Chicken Teriyaki Fried Rice

(printable recipe at end of page)

1 bag uncooked White Rice

1 pound raw Chicken Breast

Black Pepper

1/2 teaspoon Garlic Powder

1 tablespoon Butter

1 ear Fresh Corn on the Cob

Salt

Pepper

1 stalk Green Onion

1/2 package Fresh Broccoli

1 tablespoon Butter

3 fresh Eggs

Teriyaki Sauce

Cook the rice according to the package directions. Drain and set aside. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom. You will have two slices of chicken. 

Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a frying pan until they are done. 

Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized. 

Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl as you cut the kernels off otherwise they tend to fly around the counter and floor. You can also cut a little bit from the tip of the corn to make it stable to cut the bottom of the corn cob off.

Chop a stalk of green onion into little pieces. Set aside.

Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, but you don't want it too soft.

Place a pat of butter in a large skillet. Heat the pan on medium heat.  Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Turn the ingredients around the pan as they are cooking. Add the raw eggs to a small bowl and beat them with a fork or small whisk. Pour the egg mix in with the ingredients. Use a spatula to turn the ingredients over. The goal is to coat the ingredients with the egg as it cooks.

Toss and turn the ingredients in the pan until the eggs are fully cooked. Right before your eggs look done, add the teriyaki sauce.

Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

How to prep the ingredients so this recipe is quick and easy when you want to serve dinner:

~ Boil the rice and cook the chicken breast earlier in the day or even the night before you will use it. 

~Cook the corn on the cob. Cut the kernels off the cob now or right before making your dish.

These are just a couple things you can do ahead to save time on a busy night. 

Thank you for stopping by today! I hope you enjoyed this recipe! Check out all the chicken recipes listed below from my blogging friends! Then scroll down for a printable copy of this family favorite recipe!

Raveable Rice Recipes

• Cheesy Broccoli Chicken and Rice from A Kitchen Hoor's Adventures
• Cheesy Rice and Lentils from Art of Natural Living
• Chicken and Leek Risotto from That Recipe
• Chicken Teriyaki Fried Rice from The Freshman Cook
• Creamy Wild Rice and Sausage Soup from Cheese Curd In Paradise
• Easy Stuffed Pepper Casserole from Blogghetti
• Taco Zucchini Boats from Fresh April Flours
• Vaangi Bath / Eggplant Rice from Magical Ingredient

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Thank you for visiting The Freshman Cook today! I hope you found what you are looking for! If you have any questions, please email me at thefreshmancook@hotmail.com

chicken, dinner, lunch, food for a large group, rice dish, broccoli

dinner, lunch

Japanese

Yield: 3-4

Author: The Freshman Cook

Chicken Teriyaki Fried Rice

This tasty dish will make your dinner time decision easy! Full of flavor, start with a chicken breast, add veggies, rice and egg for a bowl full of amazing flavor !

Ingredients

Chicken Teriyaki Fried Rice

• 1 bag uncooked White Rice
• 1 pound raw Chicken Breast
• Black Pepper
• 1/2 teaspoon Garlic Powder
• 1 tablespoon Butter
• 1 ear Fresh Corn on the Cob
• Salt
• Pepper
• 1 stalk Green Onion
• 1/2 package Fresh Broccoli
• 1 tablespoon Butter
• 3 fresh Eggs
• Teriyaki Sauce

Instructions

1. Cook the rice according to the package directions. Drain and set aside.
2. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom.
3. You will have two slices of chicken.
4. Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a large frying pan until they are done.
5. Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
6. Once the corn has cooled, cut the corn from the cob using a sharp knife. Here's a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl or on a plate as you cut the kernels off.
7. Chop a stalk of green onion into little pieces. Set aside.
8. Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, to make sure the broccoli doesn't overcook.
9. Place a pat of butter in a large skillet. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Add the raw eggs to the pan, mixing it in with the ingredients. Heat the pan on medium heat, turning the ingredients. The eggs will cook at this time. Add teriyaki sauce and stir into mix.
10. Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
11. Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

https://www.thefreshmancook.com/2021/09/chicken-teriyaki-fried.html

All rights reserved for The Freshman Cook

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #ChickenTeriyakiFriedRice

Chicken Tortillas

Tweet

Welcome to The Freshman Cook! Today I am joining a group of blogger friends to celebrate our Favorite Chicken Recipes, and I want to share mine with you also. 

Most people who love chicken, have a favorite chicken meal. It may be fried chicken, or maybe chicken and rice, or your favorite just might be my favorite, Chicken Tortillas! 

No matter what your favorite chicken dish is, chicken is delicious, easy to prepare, very versatile, perfect for a fancy meal or a weeknight dinner, and loved by almost everyone. 

Chicken Tortillas

(makes 2 full tortillas)

(printable recipe at end of page)

Ingredients:

1-1.5 pound fresh raw Chicken 

SW Chipotle Seasoning

2 Cobs of Corn

1 tbl. Jalapeno Pepper

Butter

2-3 tablespoon White Onion

Salt and Pepper

2 tablespoon Roma Tomato

1 slice White Onion

2 flour Tortillas

Sour Cream

Avocado

Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown.  Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!

Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn. 

Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.

Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.

Split the jalapeno down the center. Remove the seeds.

Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.

Slice 3 slices of onion and chop them into small pieces. Chop the tomato the same way.

Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.

 

Take another slice of white onion, cut into small pieces, and cook until a little brown.

Place tortillas on grill until warmed and slightly browned.

Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!

Thank you for stopping by today. Chicken Tortillas are one of my favorite meals, and I hope you enjoy this recipe!

Keep scrolling down the page to find more favorite chicken recipes from my blogging friends. Towards the end of the page is a printable recipe of the Chicken Tortillas! Thank you for stopping by!

Favorite Chicken Recipe



Favorite Chicken Recipe

• Blackened Chicken from Art of Natural Living
• Chicken and Avocado Salad from That Recipe
• Chicken and Mushrooms in Wine Sauce from Palatable Pastime
• Chicken Macaroni Salad from Leftovers Then Breakfast
• Chicken Ramen Stir Fry from Hezzi-D's Books and Cooks
• Chicken Tortillas from The Freshman Cook
• Cream Cheese Chicken Enchiladas from The Spiffy Cookie
• Creamy Chicken Noodle Casserole from Cheese Curd In Paradise
• Creamy Chicken with sun Dried Tomatoes from Lemon Blossoms
• Easy Slow Cooker Italian Chicken from Blogghetti
• Garlic and Ginger Caramel Chicken Thighs from Karen's Kitchen Stories
• Hot Chicken and Pancake Tacos from A Kitchen Hoor's Adventures
• One Skillet Chicken and Broccoli Alfredo Pasta from Family Around the Table

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

chicken, tortillas, onions, dinner, chipotle seasoning, corn, tortillas, sour cream, avocado,

lunch, dinner, dinner party,

Yield: 2

Author: The Freshman Cook

Chicken Tortillas

These Chicken Tortillas are full of amazing flavor, and make a delicious meal for two, or increase the ingredients for as many people as you are serving.

Ingredients

Chicken Tortillas

• 1.5 pound fresh raw Chicken
• SW Chipotle Seasoning
• 2 Cobs of Corn
• 1 tbl. Jalapeno Pepper
• Butter
• 3 tablespoon White Onion
• Salt and Pepper
• 2 tablespoon Roma Tomato
• 1 slice White Onion
• 2 flour Tortillas
• Sour Cream
• Avocado

Instructions

1. Heat your grill to 350 degrees, or medium high. Cut the chicken breast into pieces as shown. Sprinkle them with Southwest Chipotle seasoning. I use it because it tastes great, and you can sprinkle as shown above. It has a little bite, but it is not overwhelming or too hot. It is also salt free!
2. Once the grill is ready, place the chicken, the pepper and the corn on the grill. Rub the corn with butter, and then lightly sprinkle the chipotle seasoning onto the corn.
3. Keep turning the pepper over as it chars the outside of the pepper. Once the chicken is finished cooking, let it sit, off of the heat for 5 minutes. Slice the chicken before serving.
4. Cut the corn kernels from the cob. Set the kernels aside in a medium bowl.
5. Split the jalapeno down the center. Remove the seeds.
6. Remove the outer skin, and throw it away. Now you are left with the beautiful and tasty inside of the pepper.
7. Slice 3 slices of onion, and chop them into small pieces. Chop the tomato the same way.
8. Mix all the ingredients together in a bowl. Add salt or pepper, if desired. Refrigerate until ready to eat.
9. Take another slice of white onion, cut into small pieces, and cook until a little brown.
10. Place tortillas on grill until warmed and slightly browned.
11. Add sour cream and avocado slices for a fantastic meal! Slice the chicken, roll up a tortilla and enjoy your Chicken Tortillas!

https://www.thefreshmancook.com/2021/09/chicken-tortillasrecipesfromourdinnerta.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Chicken Tortillas