Today's recipe is super easy and wonderful. Pork Tenderloin is one of my favorite things to cook. It takes on flavor and is always tender. Just remember to not overcook pork. It is ok if there is a little pink line in pork. I normally serve it with saffron rice and a squash and onion mix. But, it can be served with anything... really.
Enjoy :-)
Honey Bourbon Pork Tenderloin
Ingredients
2 pounds pork tenderloin trimmed
1/4 cup honey
1/4 cup soy sauce
2 tablespoons bourbon whiskey
Instructions
Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Spray baking sheet with cooking spray, or if you are grilling, prepare grill.
Roast tenderloin at 400 for 20 minutes or until temp reaches 160. Cool meat, slice, package and pour sauce over.
Tuesday, November 23, 2010
Monday, November 22, 2010
2day's recipe: Jamaican Jerk Chicken over Spiced Pasta - AWESOME!
Happy Monday!
Sorry for the late post. I worked this morning. I know, not a very good excuse but it was a busy morning.
I am posting the jerk chicken recipe we tried Friday night. It was really very good. I was really excited when I saw the pasta recipe that was recommended with it and knew I would just love this recipe and it would earn a deserved spot in my favorite recipe file. Why? you ask? Simple, it contains cinnamon and butter. I know, I know - too weird! Well, let me tell you a little story. I grew up in a partially Lebanese family and a secret ingredient in Lebanese food is cinnamon. No, it doesn't make food taste like cookies, it gives it a warm flavor that is hard to put into words. Butter, onions and cinnamon heated together is one of the most amazing smells and the taste - WHOA! amazing. I can tell you, I am always asked - what is that I'm tasting? and when I answer, it's cinnamon I get the same reaction - NO WAY. So, you are going to have to trust me on this, it is a wonderful ingredient and I encourage you try it. Butter and cinnamon are no longer just for cookies! Here is one of my new favorite recipes. oh, the chicken was awesome! Do let it marinade as long as possible. It gives it a great flavor and makes killer chicken salad the next day!
Enjoy my friends! :-)
Jamaican Jerk Chicken over Spiced Pasta
From Paula Deen, believe or not. Very good but not really jerk chicken. She uses some of the same spices but is missing some major ingredients for Jamaican Jerk Chicken but Boy, this recipe is a keeper. I love the spiced pasta. It is a perfect touch.
Ingredients
1 cup Green onion minced
1/2 cup Soy sauce
2 jalapeno pepper seeded and chopped
3 cloves Garlic minced ( I used fresh garlic and just dropped the garlic in the processor 1st to mince)
2 teaspoon Black pepper
2 teaspoon Brown sugar firmly packed
1 teaspoon thyme
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1/2 teaspoon Allspice
6 Chicken breasts boneless, skinless
2 tablespoon Vegetable oil
Spiced Pasta
1 16oz Spaghetti cooked and drained; keep warm
1/2 cup Butter melted
1/4 teaspoon Cinnamon I used more
1 teaspoon Salt
Instructions
In a processor or blender, combine green onions, soy sauce, jalapenos, garlic, pepper, brown sugar, thyme, cinnamon, nutmeg, ginger and allspice. Process until Smooth.
In a large zip-lock, combine chicken and spice mixture. Seal bag and refrigerate for at least 8hrs to 24hrs.
Preheat oven to 350.
In a large cast-iron skillet or regular skillet, heat oil over med-high heat. Cook chicken for about 4mins on each side to brown. Remove chicken from pan and place on a rimmed baking sheet. Bake in the oven for 10-15mins. or until cooked through.
(note from Sara: I have used bone in chicken in this recipe and it was wonderful, add more cooking time in oven if using bone-in chicken. If you have leftover chicken, it makes awesome chicken salad or a panini)
Serve with Spiced Pasta.
Spiced Pasta:
In large bowl or pot you cooked the noodles in, combine butter, salt and cinnamon. Toss with pasta. Taste and add more seasoning if desired.
Yields: 4-6 Servings
Sorry for the late post. I worked this morning. I know, not a very good excuse but it was a busy morning.
I am posting the jerk chicken recipe we tried Friday night. It was really very good. I was really excited when I saw the pasta recipe that was recommended with it and knew I would just love this recipe and it would earn a deserved spot in my favorite recipe file. Why? you ask? Simple, it contains cinnamon and butter. I know, I know - too weird! Well, let me tell you a little story. I grew up in a partially Lebanese family and a secret ingredient in Lebanese food is cinnamon. No, it doesn't make food taste like cookies, it gives it a warm flavor that is hard to put into words. Butter, onions and cinnamon heated together is one of the most amazing smells and the taste - WHOA! amazing. I can tell you, I am always asked - what is that I'm tasting? and when I answer, it's cinnamon I get the same reaction - NO WAY. So, you are going to have to trust me on this, it is a wonderful ingredient and I encourage you try it. Butter and cinnamon are no longer just for cookies! Here is one of my new favorite recipes. oh, the chicken was awesome! Do let it marinade as long as possible. It gives it a great flavor and makes killer chicken salad the next day!
Enjoy my friends! :-)
Jamaican Jerk Chicken over Spiced Pasta
From Paula Deen, believe or not. Very good but not really jerk chicken. She uses some of the same spices but is missing some major ingredients for Jamaican Jerk Chicken but Boy, this recipe is a keeper. I love the spiced pasta. It is a perfect touch.
Ingredients
1 cup Green onion minced
1/2 cup Soy sauce
2 jalapeno pepper seeded and chopped
3 cloves Garlic minced ( I used fresh garlic and just dropped the garlic in the processor 1st to mince)
2 teaspoon Black pepper
2 teaspoon Brown sugar firmly packed
1 teaspoon thyme
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1/2 teaspoon Allspice
6 Chicken breasts boneless, skinless
2 tablespoon Vegetable oil
Spiced Pasta
1 16oz Spaghetti cooked and drained; keep warm
1/2 cup Butter melted
1/4 teaspoon Cinnamon I used more
1 teaspoon Salt
Instructions
In a processor or blender, combine green onions, soy sauce, jalapenos, garlic, pepper, brown sugar, thyme, cinnamon, nutmeg, ginger and allspice. Process until Smooth.
In a large zip-lock, combine chicken and spice mixture. Seal bag and refrigerate for at least 8hrs to 24hrs.
Preheat oven to 350.
In a large cast-iron skillet or regular skillet, heat oil over med-high heat. Cook chicken for about 4mins on each side to brown. Remove chicken from pan and place on a rimmed baking sheet. Bake in the oven for 10-15mins. or until cooked through.
(note from Sara: I have used bone in chicken in this recipe and it was wonderful, add more cooking time in oven if using bone-in chicken. If you have leftover chicken, it makes awesome chicken salad or a panini)
Serve with Spiced Pasta.
Spiced Pasta:
In large bowl or pot you cooked the noodles in, combine butter, salt and cinnamon. Toss with pasta. Taste and add more seasoning if desired.
Yields: 4-6 Servings
Friday, November 19, 2010
2day's recipe: Beecher's 'WORLD'S BEST' MAC AND CHEESE
Confession - I had to see Oprah's Favorite Things episode today. I love watching this every year. And of course, she had the "World's Best Mac n Cheese" on there BUT it was $50 for 2 pans. OK, I don't mind spending a little extra money on special items BUT $50 for Mac and Cheese (I'm sure it is worth it, BUT)??!! So, I just knew that a foodie out there had posted the recipe for "Beechers Mac n Cheese" and sure enough, bless Mollie's heart, (found on the website "TasteBook" ) she had posted the recipe. So, here it is.
ENJOY :-)
InstructionsPreheat oven to 350°.
Oil or butter an 8-inch baking dish.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
Cheese Sauce
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.
ENJOY :-)
Beecher's 'WORLD'S BEST' MAC AND CHEESE 
| Ingredients 6 ounces penne pasta 2 cups Beecher’s Flagship Sauce (recipe follows) 1 ounce cheddar grated ( 1/4 cup) 1 ounce Gruyere cheese grated ( 1/4 cup) 1/4 to 1/2 teaspoon chipotle chile powder BEECHER’S FLAGSHIP CHEESE SAUCE 1/4 cup ( 1/2 stick) unsalted butter 1/3 cup all-purpose flour 3 cups milk 14 ounces semihard cheese such as Beecher’s Flagship, grated (about 31/2 cups) 2 ounces grated semisoft cheese such as Beecher’s Just Jack 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon chipotle chile powder 1/8 teaspoon garlic powder |
Oil or butter an 8-inch baking dish.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.
Cheese Sauce
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.
Tuesday, November 16, 2010
2day's recipe: Big Boy Bolognese with Pappardelle
Today's recipe is one of my favorites. Definately, comfort food.
Enjoy :-)
Big Boy Bolognese with Pappardelle
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta cut into small dice or ground
1 pound ground sirloin
1 pound ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks cut into small dice
3 to 4 cloves garlic minced or grated
Salt and black pepper
1/4 teaspoon freshly grated nutmeg eyeball it
2 bay leaves
1 tablespoon thyme leaves a couple of sprigs, chopped
1 teaspoon dried marjoram or oregano leaves 1/3 palmful
1/4 cup tomato paste
2 cups dry white wine
3 cups beef stock
1/2 teaspoon crushed red pepper flakes
1 cup whole milk or cream
1 pound pappardelle or fettuccine pasta
A few handfuls Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley a couple of handfuls, chopped
Instructions
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.
Add salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano, stir in the tomato paste for a minute or so then add wine and scrape up all the drippings. Reduce wine by half, 2-3 minutes then stir in stock and bring to a boil. Reduce the heat to simmer and thicken sauce 1 hour to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and simmer while water comes to boil and the pasta cooks.
When you're ready to serve, bring large pot of water to a boil, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
Yields: 4 Servings
Enjoy :-)
Big Boy Bolognese with Pappardelle
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta cut into small dice or ground
1 pound ground sirloin
1 pound ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks cut into small dice
3 to 4 cloves garlic minced or grated
Salt and black pepper
1/4 teaspoon freshly grated nutmeg eyeball it
2 bay leaves
1 tablespoon thyme leaves a couple of sprigs, chopped
1 teaspoon dried marjoram or oregano leaves 1/3 palmful
1/4 cup tomato paste
2 cups dry white wine
3 cups beef stock
1/2 teaspoon crushed red pepper flakes
1 cup whole milk or cream
1 pound pappardelle or fettuccine pasta
A few handfuls Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley a couple of handfuls, chopped
Instructions
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.
Add salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano, stir in the tomato paste for a minute or so then add wine and scrape up all the drippings. Reduce wine by half, 2-3 minutes then stir in stock and bring to a boil. Reduce the heat to simmer and thicken sauce 1 hour to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and simmer while water comes to boil and the pasta cooks.
When you're ready to serve, bring large pot of water to a boil, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
Yields: 4 Servings
Monday, November 15, 2010
2day's recipe: Asian-Style Barbecue Pork Chops and Succotash
Happy Monday! Enjoy :-)
Asian-Style Barbecue Pork Chops and Succotash
Ingredients
4 center-cut boneless pork chops (about 1-3/4 pounds)
1 teaspoon Chinese five-spice powder
1 tablespoon grill seasoning such as McCormick Grill Mates Montreal steak seasoning
1/4 cup vegetable oil
1/2 cup hoisin sauce
1 red bell pepper chopped
3 cloves garlic chopped
One 10-ounce box frozen corn or fresh
Coarsely chopped snow peas or sugar snap peas
4 scallions, chopped
2 teaspoons hot pepper sauce
Instructions
Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup hoisin sauce, turning the chops to coat. Keep warm.
In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the corn, snow peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup hoisin sauce and the hot sauce. Serve alongside the chops.
Asian-Style Barbecue Pork Chops and Succotash
Ingredients
4 center-cut boneless pork chops (about 1-3/4 pounds)
1 teaspoon Chinese five-spice powder
1 tablespoon grill seasoning such as McCormick Grill Mates Montreal steak seasoning
1/4 cup vegetable oil
1/2 cup hoisin sauce
1 red bell pepper chopped
3 cloves garlic chopped
One 10-ounce box frozen corn or fresh
Coarsely chopped snow peas or sugar snap peas
4 scallions, chopped
2 teaspoons hot pepper sauce
Instructions
Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup hoisin sauce, turning the chops to coat. Keep warm.
In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the corn, snow peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup hoisin sauce and the hot sauce. Serve alongside the chops.
Tuesday, November 9, 2010
2day's recipe: Autumn Glazed Pork Chops
Today's recipe is a nice and easy pork chop recipe. It is one of those recipes that says, "yup, it's fall". I would serve it with sweet potatoes and collards or spinach. I like the sweet and sour thing with this recipe.
Enjoy :-)
Enjoy :-)
Autumn Glazed Pork Chops
| Ingredients 4 boneless pork chops 3/4-inch thick 1/4 teaspoon freshly ground pepper 1/4 cup apple cider or juice 1/2 cup whole cranberry sauce 2 tablespoons honey 2 tablespoons frozen orange juice concentrate 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg |
InstructionsSpray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
Yields: 4 Servings
Yields: 4 Servings
Monday, November 8, 2010
2day's recipe: Mexican Tortilla Skillet
Happy Monday! Today's recipe is a quick and easy Mexican dish I found from one of the Oxmoor sites or cookbooks.
Enjoy:-)
Mexican Tortilla Skillet
This Mexican-flavored dish, with its soft, chewy tortillas and meat, reminds me of enchiladas, but is much quicker to make. Once you've prepared this a time or two, you'll be able to put it together in 15 minutes flat. I serve it with taco chips for a little crunch, along with salsa and sour cream to make it easy for everyone to customize the heat of the dish to their own liking.
Ingredients
1 pound ground beef
1 clove garlic minced
1 packet store-bought or homemade taco seasoning mix
6 burrito-size flour tortillas
2 cups pureed canned or fresh tomatoes
1/2 cup shredded cheddar cheese
1/2 cup salsa
1 green bell pepper (optional), seeded and chopped
Instructions
1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.
Yields: 4 Servings
Enjoy:-)
Mexican Tortilla Skillet
This Mexican-flavored dish, with its soft, chewy tortillas and meat, reminds me of enchiladas, but is much quicker to make. Once you've prepared this a time or two, you'll be able to put it together in 15 minutes flat. I serve it with taco chips for a little crunch, along with salsa and sour cream to make it easy for everyone to customize the heat of the dish to their own liking.
Ingredients
1 pound ground beef
1 clove garlic minced
1 packet store-bought or homemade taco seasoning mix
6 burrito-size flour tortillas
2 cups pureed canned or fresh tomatoes
1/2 cup shredded cheddar cheese
1/2 cup salsa
1 green bell pepper (optional), seeded and chopped
Instructions
1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.
Yields: 4 Servings
Friday, November 5, 2010
2day's recipe: Merlot Chicken with Artichokes and Mushrooms
Happy Friday friends! Today's recipe is from another personal chef, Eat - A Personal Chef Service. I follow her blog and she always has wonderful recipes. What could be better, pasta, chicken, wine, mushrooms & artichokes. Thanks Chef for posting!
Have a great and safe weekend!
Enjoy :-)
Merlot Chicken with Artichokes and Mushrooms
serves 6
olive oil
4 boneless, skinless chicken breasts - about 2 - 2 1/2 pounds, thinly sliced
1 medium onion, sliced
5 cloves of garlic, chopped
2 cups of mushrooms, sliced
1 can (14 ounce) fire roasted tomatoes
1/3 cup Merlot wine
2 tablespoons balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos
1 teaspoon dried basil
salt and pepper to taste
1 pound of spaghetti, cooked and drained
Parmesan cheese, shredded, for serving
Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just cooked through. Remove to a plate and cover with foil to keep warm.
In the same pan, add another tablespoon of olive oil and saute the onion for 4 - 5 minutes until they just begin to become translucent. Add the garlic and mushrooms and saute for 3 - 4 minutes. Add the tomatoes, wine and balsamic vinegar and simmer the sauce for about 6 - 8 minutes or until reduced by about a third. Stir in the artichokes, olives, and basil and continue cooking until just heated through. Season to taste with salt and pepper.
Serve with hot spaghetti and a sprinkle of Parmesan cheese.
Have a great and safe weekend!
Enjoy :-)
Merlot Chicken with Artichokes and Mushrooms
serves 6
olive oil
4 boneless, skinless chicken breasts - about 2 - 2 1/2 pounds, thinly sliced
1 medium onion, sliced
5 cloves of garlic, chopped
2 cups of mushrooms, sliced
1 can (14 ounce) fire roasted tomatoes
1/3 cup Merlot wine
2 tablespoons balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos
1 teaspoon dried basil
salt and pepper to taste
1 pound of spaghetti, cooked and drained
Parmesan cheese, shredded, for serving
Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just cooked through. Remove to a plate and cover with foil to keep warm.
In the same pan, add another tablespoon of olive oil and saute the onion for 4 - 5 minutes until they just begin to become translucent. Add the garlic and mushrooms and saute for 3 - 4 minutes. Add the tomatoes, wine and balsamic vinegar and simmer the sauce for about 6 - 8 minutes or until reduced by about a third. Stir in the artichokes, olives, and basil and continue cooking until just heated through. Season to taste with salt and pepper.
Serve with hot spaghetti and a sprinkle of Parmesan cheese.
Thursday, November 4, 2010
2day's recipe: Roasted Pork Tenderloin with Chili Sauce
Here is what we are having for dinner tonight -
Enjoy :-)
Roasted Pork Tenderloin with Chili Sauce
Yield: Makes 4 servings with leftovers
Ingredients
Juice from 3 small limes (about 1/3 cup)
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
4 pork tenderloins (about 3 pounds) - I am using just 2 tenderloins
2 teaspoons cornstarch
1 1/4 cups chicken broth
Preparation
In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
Heat oven to 500º F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut half the pork into thin slices and serve it with the Chili Sauce.
To Freeze: Place the remaining pork and sauce in separate freezer containers and freeze for up to 3 months. To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve the Roasted Pork Tenderloin as is, slice the thawed pork and arrange it in a microwave-safe dish. Cover with plastic wrap and heat in the microwave for 10 minutes or until heated through. Or place the sliced pork in an ovenproof dish. Cover with aluminum foil and place in a 325º F oven for 20 to 25 minutes or until heated through. Heat the sauce in the microwave or in a small saucepan, then spoon over the pork.
Leslie Pendleton, Real Simple, APRIL 2004
Enjoy :-)
Roasted Pork Tenderloin with Chili Sauce
Yield: Makes 4 servings with leftovers
Ingredients
Juice from 3 small limes (about 1/3 cup)
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
4 pork tenderloins (about 3 pounds) - I am using just 2 tenderloins
2 teaspoons cornstarch
1 1/4 cups chicken broth
Preparation
In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.
Heat oven to 500º F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut half the pork into thin slices and serve it with the Chili Sauce.
To Freeze: Place the remaining pork and sauce in separate freezer containers and freeze for up to 3 months. To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve the Roasted Pork Tenderloin as is, slice the thawed pork and arrange it in a microwave-safe dish. Cover with plastic wrap and heat in the microwave for 10 minutes or until heated through. Or place the sliced pork in an ovenproof dish. Cover with aluminum foil and place in a 325º F oven for 20 to 25 minutes or until heated through. Heat the sauce in the microwave or in a small saucepan, then spoon over the pork.
Leslie Pendleton, Real Simple, APRIL 2004
Wednesday, November 3, 2010
2day's recipe: is for John - 2 of my favorite PUMPKIN recipes - creamy&delicious
Happy Hump Day! My friend, John sent me an email and asked me what is my favorite pumpkin recipe. I love these emails because it helps me to decide what to post on my blog. Actually, to answer the question, I have two. I like these because they are creamy, involve pasta and can be a vegetarian dish if you remove the meat. Its the season where we have plently of pumpkin and its beginning to be really cold and comfort food is in order. So, today I'm posting both recipes for you. Pumpkin Baked Ziti and Pumpkin Lasagna.
Enjoy :-)
Pumpkin Baked Ziti
Ingredients
Butter, for greasing
1 pound sweet Italian sausage (can obmit, sub mushrooms or use turkey sausage- I like the flavor the sausage adds)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree or fresh
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream
1 pound ziti pasta cooked
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan
Instructions
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Yields: 8 Servings
Pumpkin Lasagna
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms stemmed and sliced
8 ounces cremini or button mushrooms sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon cut crossways into 1/4 inch strips
1 -1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage crushed
2 15-ounces cans pumpkin or fresh pureed
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese finely shredded (1-1/2 cups)
Instructions
1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
Yields: 12 Servings
notes: If you are a vegetarian substituted 4 oz of smoked mozzarella for the bacon
Nutrition Facts
Calories 435, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 806, Carbohydrate (g) 27, Total Sugar (g) 5, Fiber (g) 3, Protein (g) 24, Vitamin C (DV%) 7, Calcium (DV%) 55, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Enjoy :-)
Pumpkin Baked Ziti
Ingredients
Butter, for greasing
1 pound sweet Italian sausage (can obmit, sub mushrooms or use turkey sausage- I like the flavor the sausage adds)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree or fresh
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream
1 pound ziti pasta cooked
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan
Instructions
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Yields: 8 Servings
Pumpkin Lasagna
12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms stemmed and sliced
8 ounces cremini or button mushrooms sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon cut crossways into 1/4 inch strips
1 -1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage crushed
2 15-ounces cans pumpkin or fresh pureed
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese finely shredded (1-1/2 cups)
Instructions
1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.
2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.
Yields: 12 Servings
notes: If you are a vegetarian substituted 4 oz of smoked mozzarella for the bacon
Nutrition Facts
Calories 435, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 806, Carbohydrate (g) 27, Total Sugar (g) 5, Fiber (g) 3, Protein (g) 24, Vitamin C (DV%) 7, Calcium (DV%) 55, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, November 2, 2010
2day's recipe: Chicken Tostadas with Black Bean Salsa
Good morning friends. The day is already out of control, but that is normal, right? I am so grateful for wonderful friends and a wonderful husband that are so helpful when your dog has a swollen head that seems to not want to get better. I am a proud owner of "Frankenpup". I know, a very small crisis really but our pets are so like babies, can't tell you what happened or where it hurts... how do the Vets and Techs figure it out???!! I am grateful, really. So, here is a shout out to my favorite Animal Hospital, you know who you are!
Well, dinner tonight just looks good and it is fun to build. Yep - build. So, with this recipe you can include the kids, have a assemble your own dinner party, etc. Yummy and lots of fun.
Enjoy!
notes: Nutrition Facts Per Serving:
•Servings: 6 tostadas
•Calories 207
•Total Fat (g) 2
•Cholesterol (mg) 39
•Sodium (mg) 285
•Carbohydrate (g) 28
•Fiber (g) 6
•Protein (g) 23
•Vitamin A (DV%) 0
•Vitamin C (DV%) 0
•Calcium (DV%) 0
•Iron (DV%) 0
Diabetic Exchanges
•Starch (d.e.) 1.5
•Vegetables (d.e.) .5
•Very Lean Meat (d.e.) 2.5
Well, dinner tonight just looks good and it is fun to build. Yep - build. So, with this recipe you can include the kids, have a assemble your own dinner party, etc. Yummy and lots of fun.
Enjoy!
Chicken Tostadas with Black Bean Salsa
| Ingredients  6 6-inch corn tortillas Nonstick cooking spray 1 14-ounce can reduced-sodium chicken broth 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano crushed 3 skinless, boneless chicken breast halves (14 to 16 ounces total) 1 15-ounce can black beans rinsed and drained 3/4 cup frozen whole kernel corn thawed 1/2 cup chopped fresh tomato 1/4 cup chopped onion 1/4 cup snipped fresh cilantro 3 tablespoons lime juice 1/8 teaspoon ground black pepper 2 cups shredded Romaine lettuce Fresh cilantro sprigs 1/3 cup light dairy sour cream (optional) Lime wedges |  |
Instructions1. Preheat oven to 400 degrees F. Coat both sides of tortillas with nonstick cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks to cool. Tortillas will crisp up as they cool.
2. Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170 degrees F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid.
3. In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper.
4. Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges. Makes 6 tostadas.
Yields: 6 tostadas
2. Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170 degrees F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid.
3. In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper.
4. Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges. Makes 6 tostadas.
Yields: 6 tostadas
notes: Nutrition Facts Per Serving:
•Servings: 6 tostadas
•Calories 207
•Total Fat (g) 2
•Cholesterol (mg) 39
•Sodium (mg) 285
•Carbohydrate (g) 28
•Fiber (g) 6
•Protein (g) 23
•Vitamin A (DV%) 0
•Vitamin C (DV%) 0
•Calcium (DV%) 0
•Iron (DV%) 0
Diabetic Exchanges
•Starch (d.e.) 1.5
•Vegetables (d.e.) .5
•Very Lean Meat (d.e.) 2.5
Monday, November 1, 2010
2day's recipe: Barbecue Beef Short Ribs With Vegetables
Talk about easy and delicious - here is the recipe for you! Just throw everything in your crockpot and come home to magic. You can serve this over mashed potatoes, rice or egg noodles. Don't forget the bread to dunk.
Enjoy :-)
Barbecue Beef Short Ribs With Vegetables
3 pounds beef short ribs
1 tablespoon vegetable oil
1 large onion cut into wedges
1 cup water (sub beef broth here for more flavor or coffee)
1 cup tomato ketchup
1 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon dry mustard
2 teaspoons salt
4 medium potatoes peeled
4 medium carrots pared, cubed
1 tablespoon cornstarch (optional)
1 cup water
Instructions
Mix all ingredients at cook on low for 6 to 8 hours.
This recipe yields 4 servings.
Enjoy :-)
Barbecue Beef Short Ribs With Vegetables
3 pounds beef short ribs
1 tablespoon vegetable oil
1 large onion cut into wedges
1 cup water (sub beef broth here for more flavor or coffee)
1 cup tomato ketchup
1 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon dry mustard
2 teaspoons salt
4 medium potatoes peeled
4 medium carrots pared, cubed
1 tablespoon cornstarch (optional)
1 cup water
Instructions
Mix all ingredients at cook on low for 6 to 8 hours.
This recipe yields 4 servings.
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