Mushroom Stuffed Pork Tenderloin

Citrusy, mushroomy, bacony pork tenderloin!  YUM!

5 tablespoons extra-virgin olive oil, plus more for brushing

4 slices bacon, chopped

8 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

1/2 cup chopped fresh parsley

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

1/2 teaspoon grated lemon zest

1. Heat 2 tablespoons olive oil in a large skillet over medium heat
2. Add the bacon and cook until crisp, about 8 minutes
3. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes
4. Add the garlic and cook 1 minute
5. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley, let cool
6. Soak 10 to 12 toothpicks in water to prevent them from burning
7. Rinse the pork and pat dry, butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through
8. Open the meat like a book so the tenderloins lie flat
9. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward
10. Spread the mushroom mixture over the 2 tenderloins
11. Starting with a long side, tightly roll up each tenderloin
12. Secure the seams with the toothpicks
13. Preheat a grill to medium high; brush the grates with olive oil
14. Brush the pork rolls with olive oil and season with salt and pepper
15. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes
16. Transfer to a cutting board to rest, about 10 minutes
17. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl
18. Remove the toothpicks and slice the pork rolls,top with parsley oil

Caribbean Pork Tenderloin

Quick, easy weeknight meal that brings me back to my honeymoon in Jamaica.

•  2 pork tenderloins
• Zest and juice of 2 oranges
• Zest and juice of 1 lime or lemon
• Zest and juice of 1 pink grapefruit
• 1 Tbsp olive oil
• 3 Tbsp greek oregano (fresh), roughly chopped
• Rice with beans, for serving
• Coleslaw, for serving

1. Put tenderloins in Ziploc baggie and pour next 5 ingredients on top
2. Squish bag around and let marinate overnight in fridge
3. Grill pork approximately 9-12 minute or until just done (do not overcook, a small amount of pink in the center is pefect)
4. Let pork rest 10 minutes, then slice and serve with rice and coleslaw

Light Blue Cheese Dressing

soooo delicious, maybe  my favorite dressing!

1/2 cup low-fat plain yogurt

1 tablespoon 2% milk

1/4 cup Miracle Whip

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

Pinch of cayenne pepper

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper, to taste

1. Whisk everything but blue cheese
2. Gently stir in blue cheese
3. Let sit in fridge overnight for flavors to develop
 
 
 

Light Ranch Dressing

This ranch dressing is so yummy, and easy to make!  Plus, it's not that bad for you :)

 

• 2/3 cup buttermilk 
• 1/4 cup Miracle Whip 
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder 
• 1/2 teaspoon dried onion flakes 
• 1/4 teaspoon garlic powder 
• 1 tablespoon chopped fresh chives 
• 1 tablespoon chopped fresh dill 
• 1 tablespoon chopped fresh parsley
• Kosher salt and freshly ground pepper, to taste

 

1. Whisk everything together, let sit at least 2 hours in the fridge

Crockpot Asian Pork Stew

This is a quick meal to throw together in the slow cooker with intense flavor!

3 cups low-sodium chicken broth

1/4 cup soy sauce

1/4 cup Chinese rice wine or dry sherry

3 tablespoons packed light brown sugar

4 cloves garlic, smashed

1 2-inch piece ginger, peeled and sliced

Kosher salt

3 pounds boneless pork shoulder

1 head bok choy, roughly chopped

3 1/2 ounces lo mein noodles

1/2 cup chopped fresh cilantro

1. Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, and 1/2 teaspoon salt in slow cooker
2. Add the pork, then cover and cook on low 8-10 hours
3. Add the bok choy to the slow cooker; cover and cook about 20 more minutes
4. Add the noodles to the slow cooker, making sure they are submerged
5. Cover and cook 10 more minutes
6. Remove the pork from the slow cooker and shred the meat
7. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth
8. Sprinkle with the cilantro

Spinach and Ricotta Gnudi

Gnudi are gnocchi's cousins, made from ricotta rather than potatoes.  They taste best the day after, because they firm up a little more.

Kosher salt

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 1/2 cups ricotta cheese

1 cup grated parmesan cheese

6 tablespoons all-purpose flour, plus more for rolling

2 large eggs

Freshly ground pepper

Pinch of freshly grated nutmeg

2 cups prepared marinara sauce

pinch crushed red pepper

Crusty bread, for serving

1. Put the spinach in a large bowl and separate it with your hands
2. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, crushed red pepper, and the nutmeg
3. Mix with a fork to form a slightly sticky dough, let rest in the fridge for 20 minutes
4. Spread some flour on a plate
5. Scoop out tablespoonfuls of the spinach-ricotta mixture and roll into about 24-30 loose balls using floured hands
6. Gently roll the balls in the flour
7. Drop them one by one into a large poted of salted simmering (not boiling) water
8. Bring the marinara sauce to a simmer in a large skillet over medium heat.
9. Let the gnudi cook until they rise to the surface and are firm, about 5 minutes
10. Remove the gnudi with a slotted spoon, letting the water drain off, and add to the sauce
11. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan
12. Serve with bread

Mediterranean Tuna Salad

This is a light, dressed up version of a tuna salad.  Perfect for a picnic because there isn't any mayo!

2 teaspoons dijon mustard

Grated zest and juice of 1 lemon

1/3 cup extra-virgin olive oil

1/4 cup chopped fresh dill

Kosher salt and freshly ground pepper

2 cans solid white tuna in water, drained and flaked

1 Kirby cucumber, seeded and chopped

1 bunch scallions, sliced

1 pint cherry or grape tomatoes, halved

Handful radishes, sliced thinly

2 pieces pita or naan bread

1 head romaine lettuce, shredded

1. Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl
2. Slowly whisk in the olive oil until well blended
3. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste
4. Toss the tuna, cucumber, scallions, radishes, and tomatoes with 1/4 cup of the dressing in a medium bowl
5. Let salad chill for at least 20 minutes, no longer than 2 hours
6. Toast the pita or naan until golden brown and crusty on top
7. Slice into wedges and arrange around the plate
8. Toss the romaine with the remaining dressing and mix in with tuna
9. Top plate with tuna salad

Countertop Garlic Dill Pickles

I <3 me some pickles, but I'm a very picky pickle person :)  I like garlic dill pickles, kosher dills, and most of all new pickles as long as they are crisp.  Wimpy soggy pickles-NO way!  I found this great recipe to make my garlic dill pickles, and they require no vinegar and no canning--just a week of my patience.  :)

• 10-15 cucumbers for pickling (Kirby or marked "pickling cucumbers" work best-look for narrower dark green ones with little/no yellow and lots of warts)-must be firm!
• 1-large handful fresh dill with flower heads (or add 1/4 teaspoon dill seed if flower heads are missing)
• 4-6 large cloves of garlic, flattened
• 1/3-cup coarse kosher salt or pickling salt  (I used kosher salt b/c I already had it, and they came out perfectly)
• 5 teaspoons pickling spice
• 2 large bay leaves

1. Layer the cucumbers and dill heads with garlic in a large NON-METAL container (think earthenware, ceramic dutch oven, glass, or even plastic tupperware)
2. Pour the remaining ingredients over all and cover with cold, fresh water, filtered if you can (I didn't because I feel we have good clean water here and I like the taste of it)
3. Cover with cheesecloth
4. Weigh down the pickles with a plate and large Ziploc bag 1/2 full of water
5. Cover with a clean tea towel, and store at room temperate somewhere out of the way (I put an extra towel under the container just in case anything dripped)
6. Check after 72 hours, remove any scum that may have formed and wash cheesecloth, plate and baggie of water and replace them
7. Check after another 72 hours and see if they are done enough for you
8. If so, pack into sterile jars and cover with the brine
9. Store in the refrigerator to slow the fermentation process

Note: These are great gifts if your family and friends like pickles!

  

Spinach and Green Onion Flatbread

This flatbread is a little thick, like a flattened pizza. It is perfect with a light summer dinner, or on its own as a lunch.

 

 

• 2 teaspoons sugar
• 1 1/4-ounce packet active dry yeast
• 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 cup whole wheat flour
• 3/4 teaspoon fine salt
• 2 cups grated gouda, fontina, or Italian blend cheese (about 6 ounces)
• 4 scallions, thinly sliced, white and green parts separated
• 1 1/2 cups loosely packed baby spinach
• Pinch of sea salt or kosher salt

 

 

 

1. Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl, let stand until foamy, about 5 minutes
2. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough
3. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour (or do what I did and mix it all in a stand mixer with a dough hook for about 5 minutes, until it forms a ball)
4. Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 ½ hours
5. Brush a rimmed baking sheet with olive oil
6. Stretch the dough on the baking sheet
7. Cover with a towel; set aside until doubled, 30 minutes
8. Preheat the oven to 475 degrees
9. Scatter the cheese and scallion whites over the dough
10. Bake until the crust is golden, 15 to 18 minutes
11. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt, sprinkle over the flatbread; bake 2 more minutes

Honey Dijion Wings

Soooo easy, yummy, and healthy-even the kids can help!

• Vegetable oil, for brushing
• 4 pounds chicken wings, split at the joints, tips removed (or same amount of bone in thighs or drumsticks)
• Kosher salt and freshly ground pepper
• 3/4 cup dijon mustard
• 1/2 cup honey
• 3 tablespoons mustard powder
• 1/2 teaspoon finely grated garlic

 

1.  Position racks in the upper and lower thirds of the oven; preheat to 450 degrees 
2. Brush 2 large baking dishes with vegetable oil
3. Pat the wings dry; sprinkle with salt and pepper
4. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes
5. Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl
6. Remove the wings from the oven and toss with the mustard mixture
7. Continue baking until glazed, 3 to 5 more minutes

Black Bean Dipping Sauce

This versatile sauce goes well with anything Mexican, or even as a veggie/chip/nacho sauce!

Scrumptious with beef empanadas

• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup sour cream
• 2 roma tomatoes, seeded, chopped, divided
• 2 large scallions, chopped, divided
• salt and pepper

 For a thinner sauce:

1. Puree beans and sour cream in a blender until smooth
2. Transfer to a medium bowl
3. Stir in half of tomatoes and half of scallions
4. Season to taste with salt and pepper
5. Sprinkle remaining tomatoes and scallions over

For a thicker sauce:

 

1. Follow recipe as above, but mash bean with potato masher and hand mix with sour cream rather than blending

 

  

Beef Empanadas

Delicious empanadas-baked not fried

• 1 lb ground beef
• 3 large garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• salt and pepper 
• 2 packages frozen puff pastry, thawed (4 sheets)
• 3 large egg yolks, beaten (for glaze)

1.  Heat medium nonstick skillet over medium high heat, add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes
2.  Add tomato paste, cumin, and cayenne
3. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes
4. Add cilantro; season to taste with salt and pepper
5. Let filling cool to room temperature
6. Preheat oven to 375 degrees, line 2 baking sheets with parchment paper
7. Cut each pastry sheet into four equal squares for a total of 16 squares
8. Lightly brush edges of squares with glaze
9. Spoon filling into center of each, dividing equally
10. Fold edges over, forming triangles, and press to seal
11. Crimp edges with tines of a fork
12. Divide triangles between prepared sheets
13. Brush tops with glaze
14. Bake until tops are puffed and golden brown, about 20 minutes

Note: These can be prepared 6 hours in advance-cover and chill
Empanadas can also be frozen on a tray after step 13-then just bag and store in freezer (To bake: cook from frozen @ 375 for about 40 min)


Scrumptious with a cooling, creamy black bean dipping sauce

CousCous Salad

This salad is quick, easy, versatile (see note), and very healthy-perfect in summer for a casual side dish!

(sorry I ate this before I remembered to take a picture---it was FABULOUS)

• 1 box plain couscous (regular, Israeli, even quinoa, bulgur, or orzo would work well)
• 1/2 red, yellow, or orange bell pepper-diced
• 1 cucumber-seeded and diced
• 1 large or 2 medium tomatoes-seeded and diced
• 1 lemon- juiced and zested
• 1 can chickpeas-drained and rinsed
• 2 heaping Tbsp cilantro or parsley*-roughly chopped
• 2 tsp olive oil
• salt/pepper to taste

1. Make couscous (or grain of choice) according to box recipe
2. When cooked, mix in medium bowl with all other ingredients
3. Eat at room temperature, or even better, chilled

*Note:  This can be dressed up all different ways (examples below)
Italian- Use parsley instead of cilantro and add 1 tsp dried oregano or 1 Tbsp fresh oregano, swap chickpeas for Canelli Beans
Mexican- Use cilantro, swap chickpeas for black or red beans, and add 1 tsp cumin
Greek-Make as above, adding feta to taste

**Can also add any crunchy veggies you love-radishes, diced carrots, celery, etc.

Mini Chicken Empanadas

This makes a lot of yummy empanadas, about 30-36 to be exact.  They freeze very well or you can make them for a party.

                                                             

• 2 11-ounce packages pie dough mix or Pillsbury prepared pie crust
• 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1/2 can drained kidney beans 
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

1. Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill
2. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and beans
3. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly
4. On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water
5. Fold the circles in half and pinch to seal. Pierce the tops with a fork
6. Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot