Wednesday, September 28, 2016

27 Hearty Vegetarian Meals - Fall Vegetarian Recipe Ideas—Delish.com

Full disclosure here. I used to be a vegetarian. For one reason or another I gave it up. I do still enjoy the occasional vegetarian meal. You'd be surprised how filling a vegetarian meal can be!





27 Hearty Vegetarian Meals - Fall Vegetarian Recipe Ideas—Delish.com:



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Tuesday, September 27, 2016

Honey Mustard Marinated Pork Tenderloin

Honey Mustard Marinated Pork Tenderloin
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 Mustard
  • 2 Tablespoons Honey
  • Juice of 1 Large Lemon
  • 2 Pork Tenderloins
  • 1 Large Storage Bag

Use a plastic storage bag for marinating
Use a plastic storage bag for marinating

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 straining out the seeds or pulp from the lemon. It helps with the flavor. Pour the marinade in to the bag with the pork. With the bag sealed, work the pork and marinade around to get the pork completely covered. Let the pork sit in the fridge for at least 12 hours, preferably overnight.

The smoke and mustard flavors go great together
Get a good smoke going to really enhance the
the flavor. The smoke is just to enhance the flavor,
not to actually cook the meat.




Remove the pork from the bag and place on a plate to let the extra marinade drip off. The mustard has a habit of burning and let it drip off a little will help prevent any unwanted burning on the grill. I like to use charcoal for this dish instead of gas, so that I can get a good smoky flavor in the pork. The smoke and mustard flavors were meant to be together. Get the grill to about 450-500 degrees. If you want to throw some oak or hickory in there to help get some smoke going. I use an oak lump charcoal that works really well. Grill about 10 - 15 minutes per side and then over indirect heat another 5 - 10 minutes. 



Honey Mustard Pork, Cheesy Mashed Potatoes, Sautéed Asparagus
Honey Mustard Marinated Pork with
Cheesy Mashed Potatoes and Sautéed Asparagus



I've served this with a few different things. Salad. Mixed veggies. Roasted potatoes. Usually I'll have rolls in the freezer I can throw in the oven. This time, I served the pork with some cheesy mashed potatoes and asparagus sautéed with onions and garlic.

Monday, September 26, 2016

Best Chili Ever: The Only Chili Recipe You'll Ever Need

It's cooling off outside, so that means it's getting to be soup and chili season! I have made one in the past that is something of a southwestern flavor inspired goulash, but for now here is one that sounds pretty good!



Best Chili Ever: The Only Chili Recipe You'll Ever Need:



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Monday, September 19, 2016

6 Fall Grilling Recipes You Have to Try

I love grilling in the fall. Those peaches go great on the grill. I used to do a balsamic glazed pork chop that is very similar to the one in here too.





6 Fall Grilling Recipes You Have to Try:



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Thursday, September 15, 2016

How to Cook a Perfect Steak | POPSUGAR Food

Steak can be tricky to get right. Do you grill it? Do you pan sear it? I've even seen people sear it in a pan and finish it in the oven. Here are some helpful tips on cooking the perfect steak in a pan.



How to Cook a Perfect Steak | POPSUGAR Food:



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Wednesday, September 14, 2016

Variations on Vinagerettes

Finished Balsamic Vinaigerette
Finished Balsamic Vinaigerette
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 Vinegar
  • 2 Tablespoons Brown Sugar 
  • 4 Garlic Cloves - Minced
  • Salt 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, you can pour the oil in a little faster.


Roasted Red Pepper Red Wine Vinaigrette
Use a silicon hotpad to keep the bowl from moving around
Use a silicon hotpad to keep the bowl from moving around
  • 1/4 Cup Red Wine Vinegar
  • 2 Tablespoons Sugar
  • 4 Garlic Cloves - Minced
  • 3 Roasted Red Pepper Slices from the jar - Minced 
  • Salt and Pepper 
  • 3/4 Cup Olive Oil

In a large bowl, combine red wine vinegar, sugar, garlic, red bell peppers, salt, and pepper. For the red peppers, I just use the jarred variety. 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, you can pour the oil in a little faster.


Taragon and Lemon White Wine Dijon Vinaigrette
  • 1/4 Cup White Wine Vinegar 
  • 2 Tablespoons Sugar
  • 4 Garlic Cloves - Minced
  • 1 teaspoon Taragon
  • 1/2 Tablespoon Dijon Mustard 
  • Juice of 1 Small Lemon
  • Use a squeeze bottle to help control the oil flow
    Use a squeeze bottle to help control the oil.
    At first it will just just drip out, which is all you need. 
  • Olive Oil


In a large bowl, combine white wine vinegar, sugar, garlic, lemon juice, dijon mustard, taragon, salt, and pepper. I like to use a course grain mustard, but some people like to use something with a little less spice to it. 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, you can pour the oil in a little faster.
These dressings store really well in mason jars in the fridge. Pull the jar of dressing out as you begin to prep the salad to give it a chance to come to room temperature. Give the jar a shake to mix it up and pour over the salad.

Monday, September 12, 2016

6 Easy 3-Ingredient Breakfast Recipes

If you're anything like me, you don't have a lot of time in the mornings. Here are 6 easy and healthy ideas for breakfast you can make ahead!



6 Easy 3-Ingredient Breakfast Recipes:



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Thursday, September 8, 2016

7 Salty Snack Recipes That Are Better Than Processed Foods

It may not be much of a secret that I try to do my best to steer clear of processed foods. Here a couple of great ideas for Salty Snack Recipes.



7 Salty Snack Recipes That Are Better Than Processed Foods:



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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 oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • ½ bunch fresh parsley, chopped
  • 1 28 ounce can tomato puree
  • 1 28 ounce can crushed tomatoes
  • fresh basil, chopped
  • fresh oregano, chopped
  • salt and pepper
  • 1 cup red wine
  • 1 tablespoon crushed red pepper
  • Spaghetti 



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, stirring occasionally. To finish sauce, puree with an immersion blender or in a conventional blender, until it is mostly smooth.

Serve with spaghetti or a pasta of your choice. This goes great with meatballs, chicken meatballs, or Italian sausage. It also makes a great sauce for lasagna.

Tuesday, September 6, 2016

Italian Sausage Stuffed Pork Loin

Italian Sausage Stuffed Pork Loin
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 loin
  • 2 links Italian sausage, skinned
  • 1 bell pepper, seeded and diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • Salt and Pepper
  • String
  • Plastic 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. 



Meat Tenderizer
Meat Tenderizer


I have a meat tenderizer that I really like that is different than the traditional mallet style meat tenderizer. It has a handle with a reversible disc on the bottom. The disc sits under your fist and uses the full force of your hand motion to tenderize the meat. It works a lot more efficiently than the mallet style tenderizer. I generally stick with flat side so that I don't destroy the meat.



Remove the plastic wrap and apply salt and pepper to both sides of the meat. Set aside.



Italian Sausage Stuffed Pork Loin
Stuffed pork loin ready to go in the oven.





Combine the sausage, bell pepper, onion, garlic, salt and pepper in a bowl. The best way to mix it up is with your hands. Once combined, spread the mixture evenly in the pork loin and fold the pork loin over. Tie the pork loin with string to keep the stuffing from coming out. I usually use 5 or 6 pieces of string to keep the pressure even.

Place it in the oven for 10 minutes at 400 degrees and the reduce to 350 degrees. Cook 20 minutes per pound at 350 degrees or until the internal temperature reaches 165 degrees.

If you decide to smoke it, plan on 4 to 5 hours at 225 degrees, or until the internal temperature reaches 165 degrees. 






Thursday, September 1, 2016

14 mouthwatering recipes for your Labor Day barbecue | Fox News

Labor Day is coming up! Here are some ideas if you are stumped on what to make.



14 mouthwatering recipes for your Labor Day barbecue | Fox News:



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Recipes for a Single Mom - Part 2

Chicken with lemon butter sauce
I like to pour the sauce in between the pieces of chicken to keep
the seasonings from washing of the chicken.
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 breasts
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 cup butter, melted
  • 1 large lemon, juiced
  • 6 scallions, diced
  • 4 garlic cloves, minced
  • 8 red potatoes, quartered
  • 4 portabella mushrooms, chopped
  • salt and pepper



Chicken with lemon butter sauce
I added some carrots to the veggies this time. They do really well
with the cream or butter in the sauce.



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.