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Showing posts from September, 2016

Honey Mustard Marinated Pork Tenderloin

I was messing around one day with salad dressing variations and mixed some lemon juice with some Dijon mustard. It was good, but not quite right. It needed something sweet in it. The classic honey mustard combo was what I went for. After the initial salad dressing test, I tried it on a few other things. It makes a good coleslaw. But where I hit gold, was as a pork marinade. The spice of the mustard, the sweet of the honey, and the acid of the lemon compliment the pork perfectly.


The Recipe:

1 Cup Spicy Dijon Mustard2 Tablespoons HoneyJuice of 1 Large Lemon2 Pork Tenderloins1 Large Storage Bag

Perforate the pork with a fork to allow the marinade to get inside the meat. Move the pork to a large storage bag. In a large bowl, mix together the mustard, honey, and lemon juice. I like to use a coarse grain mustard to give it some extra spice, but it depends on who I am cooking for. A milder, smoother mustard will work fine. Just don't use yellow mustard here. Don't worry about strain…

Variations on Vinagerettes

Here lately I've been noticing that some of my clothes aren't fitting like they used to. So it looks like it's time to start eating a little healthier. One of my favorite ways to eat healthy is salads. Salads can get a bad rap for being heavy in calories, but if you pay attention to what you put in them, and on them, it's easy to to keep that calorie count down. Here are a couple of simple and easy to make variations on vinaigrettes. If you've never made a vinaigrette before, don't worry. They are mostly variations of a base recipe. I'll start with the simplest and work through to the more complicated ones. 

Balsamic Vinaigrette 1/4 Cup Balsamic Vinegar2 Tablespoons Brown Sugar 4 Garlic Cloves - MincedSalt and Pepper 3/4 Cup Olive Oil
In a large bowl, combine Balsamic vinegar, brown sugar, garlic, and salt and pepper. Slowly drizzle in the olive oil, whisking constantly. first only drizzle in a little bit at a time. As the oil and vinegar begin to emulsify…

Recipes for a Single Mom - Part 3

This is the last part of a series of recipes I’m sharing that I wrote for a single mom back in college. I met her while working at Starbucks. She was one of our semi-regular customers. She was looking to cook some healthy meals for her kids, but wasn’t sure where to start. So I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her.



Today, I am sharing a recipe for Arrabiata Sauce, which is a spicy tomato sauce.








The Recipe:


¼ cup olive oil1 onion, diced4 garlic cloves, minced½ bunch fresh parsley, chopped1 28 ounce can tomato puree1 28 ounce can crushed tomatoesfresh basil, choppedfresh oregano, choppedsalt and pepper1 cup red wine1 tablespoon crushed red pepperSpaghetti 


In a sauté pan, heat olive oil over medium heat. Add onions, garlic, and parsley and sauté until the onions turn translucent. Remove to a heavy bottom pot or Dutch oven. Add the remaining ingredients. Under low heat, let simmer covered for 6 to 8 hours,…

Italian Sausage Stuffed Pork Loin

Today I am sharing my recipe for my Italian Sausage Stuffed Pork Loin. This is one of those recipes I created back in college to use on my friends who didn't mind being guinea pigs for food every now and then. Ultimately this recipe was inspired by stuffed pork chops we used to get from Veron's Cajun Meat Market when I was little. I've done this one a few different ways, with a tenderloin, pork chops, or a loin, smoked or baked. It always comes out great!


The Recipe:
3 to 4 lb pork loin2 links Italian sausage, skinned1 bell pepper, seeded and diced1/2 onion, diced2 cloves garlic, mincedSalt and PepperStringPlastic wrap


Butterfly the pork loin and lay it flat on a sturdy surface. Cover the meat with a sheet of plastic wrap to keep the mess to minimum. Starting in the middle and working your way out, use a meat tenderizer to tenderize the meat. You'll want it to be about a 1/2 inch to 3/14 of an inch thick. 




I have a meat tenderizer that I really like that is different t…

Recipes for a Single Mom - Part 2

The second part of a series of recipes I’m sharing that I wrote for a single mom back in college. I met her while working at Starbucks. She was one of our semi-regular customers. She was looking to cook some healthy meals for her kids, but wasn’t sure where to start. So I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her.

The recipe I'm sharing today is Chicken with Lemon Butter Sauce.


The Recipe:
4 chicken breasts1 cup dry white wine1 cup chicken broth1 cup butter, melted1 large lemon, juiced6 scallions, diced4 garlic cloves, minced8 red potatoes, quartered4 portabella mushrooms, choppedsalt and pepper





In a bowl, combine wine, chicken broth, butter, lemon juice, scallions, and garlic, and whisk together. Arrange the chicken breasts, potatoes, and mushrooms in a 9 x 13 baking dish. Slowly pour in the liquid ingredients. Season with salt and pepper. Cover and bake at 400 degrees for about an hour.