Maple-Glazed Chinese Pork Tenderloin

Pork tenderloin is a favorite cut in my kitchen! 

Though it's lean, with a little care you can produce the most succulent meat.

With some prep a few days in advance,

we've paired classic Asian ingredients such as soy sauce, ginger, and Chinese five-spice powder
for a meal with major wow factor!

{Tip}

Serve with Sesame & Orange Orzo with a Crisp Asian Slaw (recipes to come!)

Maple-Glazed Chinese Pork Tenderloin

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 6

...

Nutritional Info: 356 calories; 5.89 fat grams

Ingredients

2 lb Pork Tenderloin
1/2 cup Soy Sauce

1/4 cup Chinese Rice Wine Vinegar

1/2 cup Maple Syrup, divided

1/4 tsp Sesame Oil

1/2 tsp Red Pepper Flakes

1/4 tsp Cayenne Pepper

1/2 tsp Chinese Five Spice Powder

1 tbsp Fresh Ginger Root, grated

5 Garlic Cloves, minced and smashed

1/4 cup Red Onion, finely diced

1 large Carrot, finely diced

1/4 cup Green Onions, sliced (include the green & white parts)

1/4 cup Cilantro, chopped

1 tsp Sesame Seeds, toasted

Directions

{Note}

Prep the pork tenderloin two days prior to serving to allow the pork to properly marinate.

Remove the silver skin and any excess fat from the tenderloin. Place in a large zip-lock bag and set aside.

In a medium-sized bowl,

whisk the soy, vinegar, oil, and 1/4 of a cup of syrup (reserve the remaining 1/4 cup for later),

and all the seasonings and veggies.  Mix well, pour over the tenderloin, and refrigerate.

After two days, remove the tenderloin, reserving the marinade, and drizzle with the remaining syrup. If the weather's nice, bar-b-que, if not, sear your tenderloin on all sides and place in a 350 degree oven in a shallow pan until the internal temperature reaches 155 degrees. (Note: Adding a small amount of water to the pan will prevent the sugars from the tenderloin from burning.) Remove your tenderloin and wrap tightly with foil. This will allow the meat to rest and ensures that it will continue to cook bringing the internal temperature up to 160 degrees.

While the meat rests, heat a small saucepan over the medium-high heat and strain the marinade into the pan. Bring to a boil and skim any fat or other impurities from the top. Lower to a simmer and allow to reduce for approximately 6-7 minutes, or until syrupy. Season to taste (i.e. brown sugar or maple syrup for sweetness, cayenne or red chili pepper flakes for heat...), and drizzle over the pork before serving. Toast your sesame seeds and sprinkle as a final garnish with some sprigs of mint or whole cilantro leaves.  Serve additional sauce on the side and...

Enjoy!

{Note}

If you don't have maple syrup, feel free to substitute regular syrup, honey, or even brown sugar.

Spicy Pork Tenderloin & Black Bean Chili

I'm a little Bobby Flay-crazy right now. 

I never pegged myself for a Southwest-loving kind of person-

and I guess I still don't!

But I am drawn to authentic Mexican cuisine,

so I do understand why cooking with bold flavors is extremely appealing to me. 

In studying his book,

"Bobby Flay's Mesa Grill Cookbook"...

{And yes, I do actually study it like it's a textbook!}

...I found a recipe for
Venison and Black Bean Chili with Toasted Cumin Crema
that sounded absolutely amazing! 

It sounded fancy, 

but certainly adaptable to a home menu
that features homemade chili quite frequently in the winter months!

Please see below for my humble version,

and Bobby,

thanks for the inspiration.

Spicy Pork Tenderloin & Black Bean Chili

Serves 4 to 6

Ingredients

Spice Rub

3 tbs chili powder

1 tbs cumin

1 tbs white granulated sugar

1 tbs garlic powder

1/2 tbs onion powder

2 tsp salt

1 tsp coursely ground black pepper

1/2 tsp paprika

1/2 tsp chipotle chili powder

1/2 tsp ancho chili powder

2 lb pork tenderloin, cubed

Pam cooking spray

3 c low-sodium chicken broth, divided

1 c tomato sauce, divided

1 corn tortilla, shredded

1/3 c non-fat plain yogurt

1-8oz. can of yellow corn, drained or 8 oz of frozen corn, thawed

2-8 oz. cans of black beans, drained and rinsed

2 Roma tomatoes, diced

Optional Garnishes

Light sour cream

1/4 c cilantro, chopped

2% Mexican-blend shredded cheese

Crushed tortilla chips

Directions

Create the spice rub and use 1/3 of the mixture to generously coat the pork.

Heat a cast iron skilled over medium-high heat and spray generously with the cooking spray.

When the pan is very hot,

you should start to see smoke rising from the oil, 

begin to cook the pork in batches so as not to crowd the pan. 

Sear the meat quickly and evenly on all sides
creating a nice crust,
and place in a slow cooker until the rest of the meat is done. 

Pour one cup of the chicken broth into the pan and raise the heat to high. 

Using a wooden spoon,

scrape the meat bits off the bottom of the pan

and incorporate into the stock. 

Add half a cup of the tomato sauce

and a tablespoon of the spice mixture

and combine until boiling. 

Pour the sauce over the meat, cover, and set to low for 4-5 hours.

When you're cooking time is up,

gently remove the pork...

{It will be super tender!}

...and reserve in a bowl. 

Pour the cooking juices back into a pan

and add the remaining broth and spice mixture and bring to a boil.

Add the shredded tortilla and thicken until reduced by one-fourth. 

Remove the pan from the heat,

stir in the yogurt,

and pour the mixture back into the slow cooker. 

Add the corn, beans, and tomato and stir to combine. 

Fold in the pork, cover, and set to low for 30 minutes to one hour.

Garnish as desired...

{I'll admit it: I love everything!}

and...

Enjoy!

 

Cherry Tomato Summer Pizza

If you're like me,

you planted one too many cherry tomato plants!

We eat, and eat, and eat-

but still,

there's no catching up!

Here's where pizza comes in.

It's a huge surface area of delicious dough just

begging for toppings!

Using your favorite made-it-yourself dough-or courtesy of the store,
cover with gobs of tomatoes, shredded parm, fresh chives,
minced garlic, a crackling of black pepper,
and a drizzle of your best olive oil!

Done!

And all ready to pop into the oven!

425 degrees & 18 minutes later...

Bubbly,

Cheesy,

Crispy,

Crusty,

Crunchy,

Sweet goodness.

...

Now that's summer!

Broccoli & Parm Strata

Okay.

Before I get started...

{Take Note}

When I die I want to be rolled in this panko bread crumb mixture. 

Seriously.

And make sure you slather it on real good because honestly,

it's amazing!

{Alright, back to the story...}

Yes, stratas are favorites for  baby or bridal showers,

but really,

when I haven't a clue what to make for dinner or I don't have meat readily defrosted,

this is my go-to meal for something light and delicious!

Please experiment using what you have on hand.  It's an extrememly versatile recipe that can accomadate a variety of different cheeses, vegetables, and even meats like chopped ham or sausage.

Broccoli & Parm Strata

Serves 4-6

Ingredients

6-8 slices of soudough bread, torn

2 c frozen broccoli, steamed until al dente

1/2 c parmesan cheese, divided

1/2 c 2% shredded mozzerella cheese

6 large eggs

1 1/2 c 2% milk

3 garlic cloves, minced

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp nutmeg

3/4 c Japanese Panko bread crumbs

Salt & Pepper

Directions

Generously butter an 8 x 8 glass pan and pre-heat the oven to 325 degrees.

In a large bowl, whisk the eggs, milk, garlic, salt, pepper, and nutmeg until combined and set aside.

In a separate smaller bowl, combine the bread crumbs and half of the parmesan cheese.  Season with salt and pepper and drizzle with 1 tablespoon of olive oil.  Using your fingers, combine well and set that aside too in a very special place.  That's important.  It's your pièce de résistance and you don't want anybody walking away with it...

Now your on to making your layers. 

Place half of your bread in the pan and top with half of the broccoli mixture.  Top that with half of your mozzerella and parmesan cheese.  That's layer one!

Repeat with the reamaining ingredients to make layer two and you are almost done!

Tear off a piece of foil and place over your strata carefully pressing the mixture into the pan.  You want to condense the ingredients slightly so that when you add your egg mixture you've minimized the number of air pockets in the dish.

Carefully pour the egg mixture to cover, and top with that irresistable bread crumb mixture.

Bake for approximately 12-15 minutes until the crust is golden brown.  Cover with foil and allow to cook for an additional 35-40 minutes.  

This custardy mix of bread, eggs, & cheese is to die for,

and served with a dollop of sour cream (I like light!), 

it's ready to...

Enjoy!

Pork Carnitas

This savory pork marinated in spices and olive oil steeps in broth, onions, and garlic until tender and soft.  Perfect for gently shredding and serving in a warm tortilla or over nachos.

Note: 

When I make this, it's typically for a crowd, hence the large portions.  Feel free to adjust the recipe to suit what you need.

Pork Carnitas

Ingredients

7 1/2 lbs. pork sirloin tip roasts

1 Tb. olive oil

2 tsp. salt

1 tsp. coarsely ground black pepper

1/2 Tb. onion powder

1/2 Tb. garlic powder

1 Tb. chili powder
Pam Cooking Spray

1 large onion, peeled and quartered

8 garlic cloves, minced

1 c. low-sodium chicken broth

Directions

Trim the roasts of any visible fat.  Lay on a prepared baking sheet and drizzle with olive oil.  Massage into the meat and set aside. 

In a small bowl combine the spices.  Using your hands, pat the mixture onto the roasts until covered.  Place the roasts in a zip-lock bag and refrigerate overnight.

After marinating, allow pork to come to room temperature.  Heat a large pan over medium-high heat and spray with the cooking spray.  Brown all sides of the meat, and then arrange the roasts in a slow cooker.  Nestle the onion throughout, being careful to leave in quarters (After cooking, the onion quarters will be removed).  Top with the minced garlic and broth.

Set the slow cooker to low and cook for 8 hours and the meat is fall-apart tender.  

Remove the quartered onions which will be extremely soft, carefully shred the meat with a fork, season to taste, and serve as desired.

For a colorful presentation, place in a large serving platter and place a mound of shredded red cabbage & cilantro tossed in a lime vinaigrette and sprinkle with feta cheese or queso fresco.

Enjoy!

  

New York Hot Patrami Sandwiches

I'm a busy mama with five beautiful children and
even though I love to cook there are nights when a quick and easy meal
is just what the doctor ordered. 

This meal was easy on mom and
an instant favorite with the family!

I hope it will be for yours too...

New York Hot Pastrami Sandwiches

Serves 4

Note:

To all you native New Yorkers who will look at my version of a New York pastrami and shudder, I apologize.  You see, I have no idea what a New York pastrami sandwich looks like, much less tastes like, because I've never been!  One day I hope to visit and experience it for myself, until then, I can dream,
and this is my humble version...

Ingredients

1 loaf of fresh baked french bread

1 1/2 lbs of deli pastrami

1 c. 2% Shredded Mozzarella

1/4 c. Light Sourcream

2 Tb. Yellow Mustard

1 Tb. Dijon Mustard
1 tsp. Salt

Freshly Ground Black Pepper

Directions

Pre-heat the oven to 400 degrees.

Using a serrated break knife, slice the french bread down the center and open flat.  Smear on the sour cream, yellow mustard, and Dijon mustard on both sides.  Layer the pastrami, season with the salt and pepper, and top with the shredded cheese.

Close the sandwich and place on a large baking sheet.  Weigh it down with a large cast-iron skillet and insert into the oven.

Bake for approximately 10-12 minutes or until the bread is toasted and the cheese is melting.

Slice and serve with your favorite cold sides.  

We love Crisp Sweet & Sour Coleslaw and a super crunch Kosher Dill!

Enjoy!

Seared Corn & Jalapeno Parmesan Risotto

  

I love risotto!  

It's rich, creamy, and has an incredible full-bodied flavor!!

With this dish, I decided to crank out some heavy flavors utilizing the spiciness of fresh jalapeno tempered by the sweetness of the seared corn.  It's a vegetarian meal in and of itself, or it can be served as a side to virtually anything!  In addition, this recipe, adapted from "The Best Light Recipe", is substantially lower in calories and fat than traditional risotto!

Seared Corn & Jalapeno Risotto

Serves 6

Nutritional Info:  

220 Calories

6 Fat Grams

Ingredients

5 c. low sodium chicken broth

3 c. water

1/2 medium red onion, chopped fine

1 tsp. olive oil
salt

1 c. long grain white rice

1 oz. grated Parmesan cheese (approx. 1/2 c.)

1 Tb. unsalted butter

Freshly ground black pepper

1 c. frozen corn kernels

1/2 Tb. sugar

Pam Cooking Spray

1 jalapeno, seeded  and chopped fine (may use less)
1/2 c. cilantro, roughly chopped

Directions

Risotto
Bring the broth and water to a simmer in a medium saucepan;  reduce the heat to the lowest possible setting and cover to keep warm.

Meanwhile, combine the onion, oil, and 1/2 teaspoon of salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.  

Increase the heat to medium, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.  

Stir in one cup of broth, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

  

Stir in 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.

Continue to cook the risotto, stirring frequently and adding a 1/2 a cup of the remaining broth at a time, as needed, to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still some what firm in the center, 10 to 12 minutes.  At this point, though the risotto will be moist, the excess liquid will have fully absorbed.

Off the heat, stir in the cheese and melted butter, and season with salt and pepper to taste.  Stir in the seared corn (directions follow), jalapenos, and cilantro.

 Cover and prepare to serve immediately!

Seared Corn 

 Heat a medium saucepan over high heat and spray with Pam Cooking Spray.  Add the corn kernels, the sugar, and a pinch of salt.  Stir to coat and let sear.

  

 Remove from the pan after 4-5 minutes.  The corn will begin to brown and caramelize from the sugar, making it a perfect addition to our creamy risotto!

Heart-shaped Three Cheese Pizzas

These beauties are a hit with kids, and are perfect for Valentines Day, or really any day you want to share the love!  If your looking to spend some quality time with the kiddies too, nothing beats letting them help "shape" or "top" their pizzas!

Heart-shaped Three Cheese Pizzas 
Prepares:
Six personal pizzas

Ingredients

 1 lb. Pizza Dough

3/4 c. warm water

1 Tb. olive oil

1 1/2 tsp. salt

2 1/4 c. all-purpose flour

1 tsp. sugar

1 tsp. yeast

Note: The dough can easily be doubled in size!

Pizza Toppings

Zesty Marinara Sauce, prepared

2% Shredded Mozzerella

2% Finely Shredded Italian or Mexican Blend

Freshly Grated Parmigiano Reggiano

1 Tb. corn meal

Directions

Using a bread machine, add all ingredients for the pizza dough into the bread pan and set on the "dough-only" cycle.  This should run for approximately 90 minutes.

When finished, place the ball of dough on a lightly floured surface and divide into equal portions.  Using your hands, stretch and mold the dough into individual heart-shaped pizzas.

Place the pizzas on a baking sheet that has been sprinkled with cornmeal and top with sauce and your blend of cheeses.

Bake for approximately 8-10 minutes in a 425 degree oven and
bask in the cheers from your happy children!

Classic Spaghetti & Meatballs

Our family is love with this classic Italian dish!  

Honestly, noodles, a divine sauce, and moist spicy meatballs 

are enough to make anyone RUN to the table.

Enjoy our take on this fabulous dish...

Classic Spaghetti & Meatballs

Serves 6

Ingredients

Pasta

1 box of Smart Taste Ronzini Thin Spaghetti, cooked as directed

1/2 tbsp. salt

Zesty Marinara Sauce

Meatballs

1 1b. 98% fat-free ground beef, thawed

2 slices of white bread (we use the ends of a loaf of Sarah Lee)

1/2 c. 1% milk

2 tbsp. red onion, diced

3 gloves of garlic, diced

1/3 c. fresh Italian parsley, chopped

1 tsp. salt

1/2 tsp. Course black pepper

Pam Olive Oil spray

Directions

To prepare the pasta, bring a stockpot full of water to a full boil.  Add the salt and the pasta and cook as directed until al dente (soft but retaining a bite to the noodle), approximately 9-11 minutes.  Drain the pasta water and cover until ready to serve.

To prepare the sauce as directed.  Cover and simmer over a low heat.

To prepare the meatballs, finely shred the bread into a bowl and combine with the milk, seasoning, and herbs..  Use a fork to mash the bread creating a paste.




Add the remaining ingredients, being careful not to overwork the meat, and create your meatballs.  I prefer a meatball slightly smaller than a golf ball.



Heat a large pan with Pam Olive Oil spray over medium-high heat and when hot add the meatballs to the pan, evenly spaced.



Let them sit for approximately 3-4 minutes allowing a crust to form before turning.  Brown evenly, and then add to the simmering spaghetti sauce.



Cover and simmer for approximately 15 minutes until the meatball is tender and cooked through.  

Serve the meatballs and sauce over a bed of noodles, and garnish with the reserved parsley and freshly grated Parmesan cheese.  Add a fresh garden salad and french bread and...enjoy!