Spice-Rubbed Pork Tenderloin

Aubrey told me tonight that I'm really getting good at cooking pork tenderloins. In reality, I'm only following the recipe... something anyone can do. At first I didn't really think I'd like this recipe because of some of the sweet spices. I don't normally like sweet and savory mixed, but something was different with this one. I really enjoyed it. The red pepper gave the perfect amount of heat. The only change I'll make in the future is to decrease the amount of salt to 1/4 teaspoon. It was a little too salty for me.
Recipe from Cooking Light Magazine March edition

Ingredients:
1 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil

Directions:
Preheat oven to 350.
Combine first 9 ingredients; rub over pork. Let stand 30 minutes. Heat oil in a medium ovenproof skilled over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
Bake at 350 for about 20 minutes or until a thermometer registers 160, turning after 10 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch thick slices. Yields: 4 servings (serving size: 3 ounces pork).

Nutritional Info: 166 calories; 6.3g fat; 24g protein; 2.1g carbs; 0.5g fiber; 74mg cholesterol; 1.7mg Iron; 500mg sodium; 13mg calcium.

Daring Bakers

Strudel

This month's Daring Bakers challenge was a strudel. We had room to get creative and pick what we wanted to make for the filling. Since we don't really "need" sweets, I chose to do a savory filling so we could have it for dinner. I think this is probably one of my favorite meals that I've made since our time being married. The dough is amazing. It's really buttery and flaky.
I'll definitely make this again. I may try to experiment with other fillings, as well.


Don't let the dough scare you when it says to roll out into a certain size and shape. My dough was not perfect by any means. I had a couple of holes in it, and the shape was crazy weird. Just make sure it's paper thin. I split the recipe in half, which would probably feed about 4 people. I used a non-stick mat to form the dough instead of a tablecloth.


Preparing the Strudel
Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
Put the rack in the upper third of the oven and preheat the oven to 400°F.
Line a large baking sheet with parchment paper. Make the strudel dough as described below. Spread about 3 tablespoons of melted butter over the dough using your hands (I used a silicone brush). Sprinkle the buttered dough with the bread crumbs. Spread the meat filling about 3 inches from the short edge of the dough in a 6-inch-(15cm)-wide strip


Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit.

Tuck the ends under the strudel. Brush the top with the 1 and 1/2 tablespoons melted butter.

Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing.


Strudel dough

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups unbleached flour (I used bread flour)
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar (I used white wine vinegar)

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.


Beef Filling
recipe adapted from wikia

2 lb ground round, best quality lean
1 large yellow onions, chopped
1 jalapeno pepper, seeded and diced fine
1 red bell pepper, seeded and diced fine
2 tablespoons butter
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 leaf of fresh sage, chopped
1-2 tablespoon plain breadcrumbs (I used Panko)
8 ounces sour cream
1 egg, beaten
Salt & pepper, to taste
1 teaspoon paprika
3 tablespoons fresh parsley, finely chopped

Saute chopped onion and peppers in butter until translucent. Add ground meat and bread crumbs and brown well. Transfer meat mixture to large bowl and allow to cool slightly. Season with fresh herbs, salt, pepper and paprika; add sour cream and beaten egg, mixing thoroughly. Allow mixture to cool completely in refrigerator, about 15-30 minutes.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Citrus-Cumin Black Beans

This is my favorite recipe to cook when the hubs isn't eating in. He was scoping out some land today and wouldn't be back till after supper. This is actually a really good meal to me when it's placed on a fluffy bed of rice. The beans also make a good side item for quesadillas, tacos, or any other Mexican food.

Ingredients:
1 (15 ounce) can black beans, drained, rinsed
1/2 teaspoon ground cumin
1 Tablespoon lime juice
1/2 cup green onions, chopped

Directions:
In a saucepan over low heat, combine beans, cumin and lime juice. Heat through, about 3-4 minutes. When ready to serve, garnish each serving with chopped green onions.

Nutritional Info per serving (1/2 cup):
83 calories

Adapted from: The easy 4 Ingredient Diabetic Cookbook: The Smart Way to Cook Healthy

BBQ Smothered Chicken

I've seen this recipe floating around on one of the cooking forums that I'm a member of. If someone knows where it originated from, please let me know so I can credit that person.
This chicken will make a perfect weeknight meal because it's super quick and easy to make, and clean up is a cinch. Even if you're not a fan of fat free ranch dressing, you will like it in this. Trust me! I want to barf if I even have a little taste of fat free ranch, but I couldn't tell one difference when mixed with the BBQ sauce. Aubrey couldn't tell either... and his little taste buds can taste most any little changes in recipes.


Ingredients:
4 chicken breasts
3/4 cup of your favorite BBQ sauce
3/4 cup fat free ranch dressing
1/3 cup cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup green onions, chopped

Directions:
Mix BBQ sauce and ranch dressing together and pour over chicken in a skillet (I used a nonstick skillet). Simmer for about 30-35 minutes, turning and basting occasionally.
Place chicken on a plate; drizzle with dressing, and sprinkle cheese, bacon and onion on top of chicken.

Pork Tenderloin with Salty-Sweet Glaze

This pork is unbelievable! I will surely be making this again and again. The ginger and tamari sauce give the pork an Asian taste, and the agave nectar gives just the right amount of sweetness.
If you don't have tamari sauce, you can substitute soy sauce.

Ingredients:
1/4 cup amber agave nectar
1 tablespoon chopped green onions
1 tablespoon reduced-sodium tamari
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1 1/2 tablespoons seasoned rice vinegar, divided
Cooking spray
1 (1-pound) pork tenderloin, trimmed
1 teaspoon water
Dash of ground red pepper

Directions:
Preheat oven to 350°.

Combine first 5 ingredients in a small saucepan; stir in 1 tablespoon vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tablespoons agave mixture; set aside. Keep remaining 2 tablespoons mixture warm in pan.

Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides.

Bake at 350° for 10 minutes (My oven must be WAY off because I cooked for about 30-35 minutes). Brush pork with 2 tablespoons reserved agave mixture. Bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes.

Add remaining 1 1/2 teaspoons vinegar, 1 teaspoon water, and red pepper to remaining 2 tablespoons agave mixture in saucepan. Cut pork crosswise into 1/2-inch slices. Drizzle glaze over pork.

Nutritional Info (per serving...3 ounces pork and 2 teaspoons glaze): Calories: 208; Fat: 3.9g; Protein: 23.9g; Carbohydrate: 17.9g; Fiber: 0.1g; Cholesterol: 74mg; Iron: 1.4mg; Sodium: 344mg; Calcium: 8mg

Source: Cooking Light

Bran Muffins

I made these muffins for a lady down the street from us who recently had back surgery. I packaged them with a few oranges so she could have an easy breakfast. Of course I had to taste them to make sure they were good... and they were. Aubrey and I have been snacking on the rest. These also freeze well.

Ingredients:
4 Tablespoons shortening
1/2 cup brown sugar (light or dark or some of both)
3 Tablespoons molasses
1 egg, slightly beaten
1 cup buttermilk
1 teaspoon baking soda
1 cup wheat bran
1 1/2 cups bread flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or more (black or golden or some of both)... I used 1 cup
A pinch of cinnamon, cardamom, and/or ginger (optional, not in original recipe)

Directions:
Cream shortening and sugar together. Add molasses and egg. Beat until smooth. Sprinkle the baking soda into the buttermilk, stirring to dissolve. Add buttermilk mixture to the creamed mixture, and add the bran. Mix until just incorporated. Sift together flour, baking powder, salt, and spices, and add to creamed mixture with the raisins. Stir only until blended. Fill prepared muffin cups about 2/3 full.

Bake in 425 degree oven for 12-15 minutes. Makes about 12-15 muffins. This recipe is easily doubled and extra muffins freeze well.

Source: Vintage Victuals

Originally from "The Coffee Cup" cookbook of the Lachine General Hospital Women's Auxiliary in Montreal, Canada

Happy Mother's Day

Cinnamon Waffles with Caramelized Apples

Happy Mother's Day to all you moms out there. I wanted to make something special for Aubrey's mom this morning since she's been such a great mother to him (and mother-in-law for me). I have a huge stack of recipe pages that I've ripped out of magazines, and I'm trying to cook them so I can thin the stack. This recipe is from a Williams-Sonoma magazine from several months ago. The waffles were okay, but I think I like the plain 'ol waffles are my favorite.



Ingredients:
3 Tablespoons unsalted butter, plus 8 Tablespoons melted butter
6 Fuji apples, peeled, cored, cut into 1/4-inch slices
1/2 cup plus 1/3 cup sugar
1 teaspoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
2 1/2 teaspoons vanilla extract
3 eggs, separated
1 3/4 cups buttermilk
1 3/4 cups cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Whipped cream for serving

Directions:
In a fry pan over medium-high heat, melt 3 Tablespoons butter. Add apples, 1/2 cup sugar, cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Cook about 18 minutes. Turn off heat, and stir in 2 teaspoons vanilla.

Preheat waffle maker on medium-high. In a large bowl, whisk egg yolks, buttermilk, 8 Tablespoons melted butter and 1/2 teaspoon vanilla. In a large bowl, sift flour, baking powder, baking soda, 1/3 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Whisk flour mixture into yolk mixture until smooth. Beat egg whites on medium-high speed until stiff peaks form, about 1 minute. Fold 1 cup whites into batter; carefully fold in remaining whites.

Pour batter into well of waffle maker; close lid and cook according to manufacturer's directions. Repeat with remaining batter. Serve waffles with caramelized apples and whipped cream.

Cinco de Mayo Dessert

Chocolate Chipotle Brownies &
Dulce de Leche Ice Cream

How's this for a Cinco de Mayo dessert? Um, I have mixed thoughts... I love the ice cream, but I'm not a big fan of the brownies. I can appreciate the creativity of the chipotle kick, but I don't really like it. Part of the reason is that I'm having some serious heartburn now (and that's very rare). Aubrey hasn't gotten home from work yet, but I can only imagine what his face will look like when he tastes the brownies. I don't think he'll like them.
On the other hand, he loved the ice cream.... I actually made it last night. The only issue I had was that the swirl didn't really "swirl." It just kinda mixed in with the ice cream. Next time I'll layer it.... ice cream-caramel-ice cream-caramel-ice cream. That way the scoops will show a swirl.


Chocolate Chipotle Brownies

Ingredients:
1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped Mexican chocolate or semisweet chocolate morsels

Directions:
Preheat the oven to 325 degrees F.
Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.
Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.

Source: Food Network

Dulce de Leche Ice Cream

Ingredients:
1 can sweetened condensed milk
2 cups heavy cream
1 cup milk
6 large egg yolks
2 tablespoons sugar

Directions:
Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until cool enough to handle. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking (only partially submerged in water once the can has been pierced). When the can has cooked for 3 hours, set aside to cool completely before opening.
(If you are uncomfortable using the whole can method, you can cook the condensed milk, out of the can, over a double boiler, stirring every 5 minutes, for about 3 to 4 hours, or until it has achieved a deep golden color. Or, alternatively, purchase canned dulce de leche at your local supermarket.)
Once the dulce de leche has cooled, make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat. In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale. When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth. Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to serve.

Source: Food Network

Cinco de Mayo Dinner

Cilantro-Lime Chicken with Avocado Salsa

Happy Cinco de Mayo!
Aubrey and I are huge fans of Mexican food (especially me). Since he has to work the late shift tonight, and Mexican restaurants are packed out, I decided to make a quick meal for us before he had to leave for work. The only change I made is the addition of a little chopped cilantro in the avocado salsa... I just thought it belonged there. I also used chicken tenders instead of chicken breasts b/c I accidently picked them up instead of chicken breasts at the store. I served this over a bed of yellow saffron rice.
P.S. If you don't have a grill pan, just use a nonstick skillet.

Ingredients:

Chicken
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

Directions:
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Nutritional Info:
Serving size: 1 chicken breast half and 1/4 cup salsa
Calories: 289
Fat: 13.2g (sat 2.4g,mono 7.5g,poly 1.9g)
Protein: 35.6g
Carbohydrate: 6.6g
Fiber: 3.6g
Cholesterol: 94mg
Iron: 1.6mg
Sodium: 383mg
Calcium: 29mg

Source: Cooking Light

Coconut-Crusted Chicken with Cashew-Curry Sauce

I was very impressed with this recipe. Aubrey couldn't believe that it was "light," and there's nothing about it that tastes "light." The nutty-coconut taste took my tastebuds back to my short time in Thailand several years ago.... such good times! I'll definitely be making this again in the future.

Ingredients:

Chicken
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 Tablespoons cornstarch
1/4 teaspoon ground red pepper
3/4 cup panko breadcrumbs
1/2 cup flaked unsweetened coconut
1 large egg white, lightly beaten
2 teaspoons canola oil

Sauce
3/4 cup light coconut milk
2 teaspoons sugar
1 teaspoon red curry paste
1/2 teaspoon cornstarch
1 teaspoon canola oil
1/4 cup finely chopped shallots
1 Tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/3 cup chopped dry-roasted cashews
1 Tablespoon fresh lime juice
2 teaspoons fish sauce (I substituted low sodium soy sauce)
4 lime wedges (optional)
4 cilantro sprigs (optional)


Directions:

Preheat oven to 400.
To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.
Heat 2 teaspoons oil in a large oven-proof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400-degrees for 8 minutes or until done.
To prepare sauce, combine coconut, milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.
Yield: 4 servings (serving size: 1 chicken breast half and 3 Tablespoons sauce)

Nutritional Info: 376 calories; 15.4g fat; 43.8g protein; 15.4g carbs; 1.1g fiber; 99mg cholesterol; 2.4mg iron; 772mg sodium; 34mg calcium

Source: Cooking Light Magazine; May 2009