Super Fast Summer Recipes

These quick recipes are fancy enough for company but easy enough for family meals.

By Deborah Garrison Lowery | Photos By Jamie Cole

Seared Pork Medallions with Mushrooms

Seared Pork Medallions with Mushrooms

Seared Pork Medallions with Mushrooms

1½ pounds of pork tenderloin, trimmed and cut into 1½-inch-thick slices
½ teaspoon lemon-pepper seasoning
½ teaspoon vegetable oil
2 tablespoons butter
1 (8-ounce) package sliced mushrooms
¼ cup chicken broth
3 tablespoons balsamic vinegar

Place pork slices on a non-wooden surface and press with fingers to flatten. Sprinkle both sides with lemon-pepper seasoning.

Heat vegetable oil in a non-stick skillet over medium-high heat. Add pork and cook 8 minutes on each side or until internal temperature reaches 160°F. Remove from skillet; keep warm.

Add butter to skillet. When melted, add mushrooms and cook 2 minutes or until tender, stirring often. Stir in broth and vinegar, and cook 3 minutes, or until slightly thickened. Pour mushroom mixture over pork. Yield: 6 servings.

Habanero Cheddar Hush Puppies

4 cups vegetable oil
2 cups yellow cornmeal
1½ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 cup buttermilk
1 egg, beaten
¼ cup habanero cheddar or pepper jack cheese, finely shredded

In a heavy Dutch oven heat oil over medium heat until kitchen thermometer registers 350°F. Combine cornmeal and next 5 ingredients in a large bowl. Combine buttermilk and egg; add to dry ingredients, stirring until smooth. Stir in cheese.

Form 1-inch balls from dough and carefully add to hot oil, using a spoon. Fry 3 minutes, turning once, until golden. Use a slotted spoon to transfer hush puppies to a wire rack to drain. Yield: 3 dozen.

Note: Self-rising cornmeal may be substituted for cornmeal, salt, baking powder and baking soda.

Berry Delicious Dessert Sauce

4 cups any combination of strawberry halves, blueberries and blackberries
1 cup sugar
2 tablespoons cornstarch
¼ cup water
½ teaspoon ground cinnamon

Combine berries and sugar in a saucepan. Bring to a boil, reduce heat and simmer on low 10 minutes.

Combine cornstarch and water, stirring well. Add to berry mixture and cook 10 minutes or until thickened, stirring often. Stir in cinnamon. Serve warm or chilled over ice cream, pound cake or angel food cake. Yield: about 10 (1/4-cup) servings.