Pork Tenderloin with Jalapeno Paste and Grilled Sweet Potatoes with Scallions

This is a two-for-one recipe that I got off the Martha Stewart website. I was looking for something different to do with a pork tenderloin and simultaneously use up some of the sweet potatoes I had purchased at Costco earlier in the week (the bag is HUGE). The Martha website paired these two recipes up as a meal, so I thought that was very fortuitous and made them as suggested. Both recipes were awesome and fairly simple to throw together. We especially loved the sweet potatoes, and the pork complimented them perfectly. YUM! Oh, and don't let the hot pepper scare you...it really was not spicy at all. The peppers are seeded/de-veined so the spice is virtually non-existent. I would say there is a modest, tiny, almost undetectable bite of spice; but I'm also guessing that it depends on how hot the pepper is that you are using. I had serranos chiles on hand, so I used two of those, actually. My kids don't like spicy food, and they ate it just fine. This was a really great dinner that we all just gobbled up.

Pork Tenderloin with Jalapeno Paste
Adapted From: Martha Stewart website

Ingredients:
1/4 cup canola oil, plus more for grill
4 cloves garlic
1 chopped jalapeno chile, with seeds and ribs removed (I used 2 Serrano chiles as a substitute)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 whole pork tenderloins, (3/4 pounds each)

Directions:
Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees. 10 to 20 minutes.
Remove from grill; let rest 10 minutes before slicing and serving.

ALTERNATE:
I ended up browning my tenderloin in a cast iron skillet and finishing in a 350 degree oven for 10 minutes (we ran out of charcoal for our grill.) Just brown the meat in a little oil in the skillet, making sure to get all sides. Then bake in the oven until done and cooked through.



Grilled Sweet Potatoes
Adapted From: Martha Stewart website

Ingredients:
3 sweet potatoes
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Salt and black pepper
2 tablespoons butter
2 scallions, thinly sliced

Directions:
Heat grill to medium. Peel sweet potatoes, and cut lengthwise into 1/2-inch-thick slices. Toss potatoes in a large bowl with oil, thyme,chili powder, and cayenne pepper; season with salt and black pepper.

Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 minutes.

Return grilled potatoes to bowl; add butter, and break potatoes into large pieces with the side of a spoon. Toss in scallions, and serve.

Apple-Stuffed Pork with Kale and Potato Wedges

I've been combing the Internet looking for an electronic version of this recipe to cut and paste on my blog. I really have gotten into the habit of not typing out entire recipes, especially ones that have precise or long instructions. Luckily, I finally found an e-copy so I can complete my post! Some would call it laziness, but I say it's efficiency.

This one was a dinner we had right before Christmas and it was delish. The flavors were fairly straight forward and simple, but the combination really worked. We (my family) all deemed it tasty; including the kids who are naturally suspicious of leafy greens. I love a meal with meat, veggies, and carb all rolled into one dish!

I got this recipe from the October 2012 issue of Clean Eating magazine, and it did not disappoint.

Apple-Stuffed Pork with Kale and Potato Wedges
From: Clean Eating magazine, Oct. 2012

Ingredients:
olive oil
3/4 pound of Pork Tenderloin
1 large onion
1 lb kale
1 large apple
1 lb white potatoes
1tsp mustard powder
kitchen twine

Directions:
Slice onion and the apple super thin- set aside. Then remove the kale from the large middle stem. Chop up the kale into smallish pieces (or tear it into pieces). Put ingredients aside and butterfly the pork lion. (Don't cut all the way through the tenderloin.)

Wash the potatoes really well and then cut them into wedges.

Note: If you leave the kale on the stem it will turn your entire dish into a really bitter mess.

Preheat the oven to 350. Put 1 tablespoon of oil into a frying pan and heat it on medium high heat. Throw the thinly sliced onion in there and stir until they become caramelized. Remove onions, add additional oil and throw in the kale and stir until it crackles and softens (about 5-10 mins).

Put potato wedges into a bowl and toss with 1-2 tsps of oil and 1tsp of dried mustard. Once done coating the wedges, put them in the oven timed for 30 minutes. Be sure to turn halfway through cooking.

Spread half of the onions and kale on the center of your butterflied pork loin. Top with thinly sliced apples. Close pork tenderloin like a book around the filling and tie it with kitchen twine. Place another tablespoon of oil in same frying pan and brown tied, stuffed tenderloin on all sides.

Once the pork loin is browned on all sides, take it out of the pan and cut it in half. Lower the heat to a simmer, put the two halves of pork loin back into the pan and put the rest of the thinly sliced apple wedges over top. Cover and let cook until the pork is cooked through. It should be opaque (about 20 minutes depending on the thickness of your loin.) Once the pork loin is almost done, throw the remaining caramelized onions on top and heat until warmed through. Slice and serve roast with remaining kale and potato wedges.

NOTE: I had to throw mine in the oven until it cooked through. Browning on the stove top didn't finish my roast. My roast was larger than 1 lb., so it took more to get it finished. I think the additional cooking time was about 15-20 minutes in the oven.

Balsamic-Garlic Crusted Pork Tenderloin

This is a low-carb recipe that I came across on Pinterest. I don't remember when exactly we had this for our evening meal, but it was within the last week or so. Right now, everything is a little fuzzy since our family schedule bonkers. Actually, it seems that as my kids get older, our family schedule is never NOT bonkers. (Yes, I realize that was a grammatical faux-pause with the double-negative, but I'm trying to make a point.)
We are balancing t-ball practice/games for the boy, triathlon training for me, the husbands difficult work hours, some volunteer church obligations, Spring Break, various social obligations, and a bible study (again for me). Not to mention keeping the baby girls entertained and on some sort of consistent nap time regimen. Crazy is the new normal, I guess. Maybe I should just report when our schedule isn't bonkers?!?!?!

Anyway, this was a delicious pork tenderloin application. I opted for roasting over grilling, because we were out of both propane and charcoal at the time. The roasting method was delicious and worked out just fine. I'm sure grilling would be equally as good. I do remember this came together with minimal effort on my part and, as I said, yielded great results. It was a perfect healthy meal for a constantly on-the-go family like mine. Score!



Balsamic-Garlic Crusted Pork Tenderloin
From: KitchenConfidante.com

Ingredients:
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions:
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.



Here are my tenderloins while they were resting, right before we sliced them. Sooooo good!

Brown Sugar and Balsamic Glazed Pork Loin

Do you like the new blog digs??? I wanted to give this place a facelift of sorts; make it a little more fresh and professional looking. Why??? I don't know. Just because, I guess. Anyway, I'm not sure about this particular template yet. I'll be playing around with some new looks until I settle on one I really love. This one, I like. Not love, but like. I guess you could say that I'm only dating this template. I'll let you know if I decide to marry it or not.

This recipe came to me off of Pinterest; which has now become my first go-to recipe resource. I'm happy to say that so far I think everything I've tried from that site has worked out and been really tasty! Also, I love finding new food blogs to peruse through my various recipe pins, such as this one called C+C Marriage Factory. This pork loin was no exception. The glaze on this pork was to die for; actually, it was more of a thick sauce than a glaze I would say. I didn't have time to go the slow cooker route, so I cooked mine in the oven (see below for adaptation). The pork was tender and juicy, and the reduced sauce/glaze was drinkable. Hooray Pinterest recipes!!!


Brown Sugar and Balsamic Glazed Pork Loin
Adapted From: C+C Marriage Factory website via Pinterest

Ingredients:
1 (2-3 pound) boneless pork pork loin
1 teaspoon salt
1/2 teaspoon pepper
3 clove garlic, crushed
1 teaspoon garlic powder
1/2 cup water

For Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine salt, pepper and garlic powder. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. ***OR USE OVEN BAKING METHOD BELOW***

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

***Oven Baking Method:***
Cook for 2-3 hours in a 325 oven in a covered baking pan or dutch oven.

Notes:
I ended up pouring all my glaze on the roast toward the end of cooking. I wanted the flavors to be well combined, and it worked out pretty well for me.

Grilled Pork Chops with Asian Black Bean-Garlic Marinade

This pork chop recipe had been on my menu plan for a couple of weeks now. I originally slated it when we were doing SBD phase 1, but I kept pushing it back because I couldn't find the black bean-garlic sauce. I finally got the chance to try a different grocery store and I was able to purchase the key ingredient. All in all, this marinade was really easy to whip up and was soooo tasty. The flavor was reminiscent of the Saito Chicken marinade we love, but a little more intense (which is a good thing). There is a high sodium content in the black bean-garlic sauce which, along with the other ingredients, basically brined our pork chops. I was afraid that the sodium was going to be too much, but it wasn't. (PS-don't taste the marinade beforehand...just trust me on this.) The meat turned out to be flavorful and juicy, not overly salty. Hooray! We served our chops with some steamed green beans and broccoli mixed together and had a very yummy dinner.

Grilled Pork Chops with Asian Black Bean-Garlic Marinade
Adapted from: The Bon Appetit Cookbook: Fast Easy Fresh via the Kalyn's Kitchen website

Ingredients:
4-8 thick cut pork chops, preferably bone-in (mine were boneless)
olive oil, for oiling grill grates
3 T Black Bean Garlic Sauce
2 tsp. minced garlic
1 1/2 T soy sauce
2 tsp. sesame seed oil
3 T fresh lime juice (I used my fresh-frozen lime juice)
1 T ginger puree
3 T peanut oil

Directions:
Trim any excess fat off the pork chops (leave a little bit on, but not much). Combine marinade ingredients. Put pork chops into a Ziploc bag (or a plastic container with a snap-tight lid) and pour marinade over. Let pork marinate in the refrigerator for 4-6 hours (or longer if you're away from home all day.)

When you're ready to cook the pork chops, remove the meat from the refrigerator and let it come to room temperature. Oil the grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for 2-3 seconds at that heat.) Lay pork chops on the grill at a diagonal to grill grates and cook 3-4 minutes or until grill marks appear, then rotate a quarter-turn and cook 3-4 minutes more to get second set of grill marks.

Turn pork chops over and cook 6-8 minutes more, or until internal temperature is about 145F on an instant-read meat thermometer. (I use my Polder Meat Thermometer with Probe and Timer to get the temperature just right.) If you don't have a meat thermometer, the pork should feel firm but not hard to the touch. You can cut a piece open to check and it should be barely pink inside. (For years I cooked pork to 160F, but now I like it only cooked to medium; if you want it more well done, cook just slightly longer.) Serve hot.



The Result:
So good! I actually made 8 boneless pork chops for this quantity of marinade, although the original recipe suggests a serving of only 4 chops. I think the marinade recipe is flexible enough to where it worked, but I don't think I would have stretched it anymore than that. This is another grilling favorite!

Herb Crusted Pork Loin

This is one of my favorite ways to make a pork loin roast. I've made this recipe several times in the past; it's very easy to put together and delicious. Given that this recipe is my favorite pork loin application, I was quite surprised to see that I hadn't ever posted it here on the ol' blog. Very strange. I could have sworn that I had updated it here long ago, but I could not find it anywhere. Huh. Maybe I have amnesia??? Maybe there is a huge pork loin conspiracy afoot and it was secretly removed from my blog after I had posted it the first time??? Both scenarios are totally plausible. (No, I have not been drinking.)

Anyway, this is a Paula Deen recipe from waaaay back in 2007. I am typically not a Paula Deen fan, but she hit the ball out of the park with this one. (I think it's her blue hair and smoker's rasp that bothers me.)(Sorry, Paula fans...I'm sure she is a lovely woman.) I served our roast with some ooey-gooey Jen's Top Secret Cheesy Potatoes and steamed green beans. It was a perfect Sunday night dinner that felt really special, but did not require a lot of fuss to put together.

Herb Crusted Pork Loin
From: Paula Deen, 2007

Ingredients:
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions:
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan, fat side up. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork FAT SIDE UP for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour.

Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.



The Result:
I should clarify something. The cook time on this dish is total 1 1/2 hours. Yes, that is a long cook time. However, that time is inactive on your part. It takes about 10 minutes of actual prep, and then you stick it in the oven and manage the temperature changes after the 1/2 hour cooking time mark. It is really easy, just time consuming. I just wanted to make sure to point that out, because the long cooking time caught me off guard the first time I made this roast.

With that said, it is a delicious roast. I have made it with both dried and fresh herbs, and it really doesn't make a whole lot of difference. Usually, I do make it with the dried herbs. I always have dried herbs on hand, so it's just hassle-free for me to go the dried herb route. Either way, it makes for a very special, traditional meal that is good enough for company. I highly recommend this recipe on a night that you don't mind dinner taking an hour and a half to cook. Trust me, it's worth the time!

Grilled Mac and Cheese with BBQ Pulled Pork Panini

(Warning: This recipe should not be considered "health food" or "healthy" in any way, shape, or form.)

This. was. decadent. Ooey-gooey, melty, saucy, sandwich-y perfection. My friend, Claire found the recipe on a website we both love called Panini Happy. She made this sandwich a week or so ago; and once she reported back on the sheer deliciousness I knew it had to be ours, too. The husband and I fed the kids first, and then oohh'ed and aaahh'ed over each bite.

Grilled Mac and Cheese with BBQ Pulled Pork Panini
From: Cooking Claire via PaniniHappy.com

Ingredients:
4 tablespoons unsalted butter, divided
4 cups prepared macaroni and cheese, warmed
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices sourdough bread
12 slices sharp cheddar cheese (about 6 ounces)

Directions:
Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.

Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.

Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

Preheat the panini grill to medium-high heat.

Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.



The Result:
In a word...YUM!

(PS- It may be a good idea to consult a Cardiologist before consuming this sandwich.)

Chipotle Pork Tacos

I think I may have given up on the "cookbook project". I just don't have the time or energy to mess with it. Instead, I have been trying to use as much of my pantry and freezer items as possible, and plan our meals around that. Our food budget is getting a little ridiculous, especially since the babies are on table food now. Constantly trying new recipes-for the purpose of just trying new recipes-gets costly. Also, it seems my children inhale fruit. Seriously, I go through so much fresh produce it's crazy! I guess I shouldn't complain that my family loves fresh fruit and veggies, but for a family of five it is not cheap. Anyway, I decided to fit in new recipes where it seems prudent, and the cookbook project was just too taxing. It was a good idea while it lasted, though.

Anyway, I got the new issue of Cooking Light magazine in the mail and spied these tacos right away. I didn't have pork tenderloin, but I did have some cooked, shredded pork shoulder that I had squirreled away in my freezer. I marinated the pre-cooked pork, and then proceeded with the rest of the recipe. We love our tacos, so this was a satisfying dinner that my whole family appreciated.

Chipotle Pork Tacos
From: Cooking Light, April 2011 issue, Lisa Bell

Ingredients:
1 1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
Cooking spray
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6-inch) corn tortillas
1/4 cup reduced-fat sour cream
Chopped cilantro (optional)

Directions:
1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt).

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink. Add pork to shallots.

3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.

Nutritional Information:
Yield: 4 servings (serving size: 2 tacos)
Calories:299
Fat:9.3g (sat 2.8g,mono 3.9g,poly 1.2g)
Protein:27.3g
Carbohydrate:27.4g
Fiber:2.6g
Cholesterol:80mg
Iron:2mg
Sodium:253mg
Calcium:61mg



The Result:
These were really yummy. They reminded me of Mexican street tacos; very authentic in flavor. This is something I would definitely make again, especially since these tacos were so satisfying.

Spiced Pork Tenderloin with Sauteed Apples & Jen's Mashed Butternut Squash

Wow. It's December already. I think I am approaching panic mode, since I really have not started any holiday-related anything yet. No baking. No sausage-making. No gift wrapping. No Christmas cards. No decorations. For some reason I feel like I am flying by the seat of my pants this year. (Okay, I did finish my holiday gift shopping; but that is the only thing I have accomplished...and only because I shopped online this year.) I am seriously unprepared. I have barely had time to make dinner and take care of household necessities, let alone think about Christmas. The holidays just seemed to pop up out of nowhere this year. Hopefully, I can make some headway this weekend, and put a dent in my "to-do" list. I really want to relax and make Christmas fun for the family; but I sooooo need to get organized, or that is just not going to happen. What does this all have to do with my cooking blog, you ask??? Nothing really. I just needed to vent. I feel better, thanks.

Here is a yummy Cooking Light recipe for pork tenderloin that we all enjoyed. Also, I made a mashed butternut squash concoction (in lieu of the usual mashed potatoes) that turned out really well.

Deep breath...

Spiced Pork Tenderloin with Sauteed Apples
From: Cooking Light, October 2010 issue

Ingredients:
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

Directions:
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutritional Information:
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Calories:234
Fat:9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:24.4g
Carbohydrate:12.3g
Fiber:1.5g
Cholesterol:89mg
Iron:1.7mg
Sodium:468mg
Calcium:18mg

Jen's Notes:
My tenderloin was a little bigger than 1 pound. I had to increase the cooking time and the quantities for all the spices to accommodate the difference. Also, I increased the quantity for the apple cider to 1/3 of a cup...just for fun. I wanted my apple mixture a little more saucy.

**********************************************

Jen's Mashed Butternut Squash

Ingredients:
1 butternut squash, peeled and cubed
water
salt and pepper, to taste
1/4 cup of pure maple syrup
1 teaspoon fresh thyme
1/2 cup of almond milk
2 Tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon of cayenne pepper

Directions:
In a medium-sized sauce pan, cover butternut squash cubes with water. Add a big pinch of salt. Boil over high heat, until squash is fork tender, about 20 minutes or so. Drain in a colander, then return to warm sauce pan. Add butter, almond milk, maple syrup, cinnamon, nutmeg, cayenne pepper, and salt and pepper to taste. Mash with a potato masher until desired consistency is achieved. Serve immediately.



The Result:
This was really good, and easy to prepare. I served this meal with some roasted brussel sprouts, and the whole dinner reminded me of autumn on a plate!

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

I put together this dip for my husband's bible study group tonight. It is similar to a dip that my mom used to make, but I have doctored it up a bit. My version is more along the lines of Mexican flavors, whereas my mom's was creamy and savory. This recipe makes a big pot o' chow, so I think I will send half with the husband and then freeze the remnants for another application (it makes tasty enchilada filling).

Also, I didn't measure any of the spices. I would say I use about a teaspoon of each, but adjust each to suit your tastes or based on what you have on hand. This dip is pretty forgiving.

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

Ingredients:
Cooking spray
1 lb. of ground beef
1 lb. of pork sausage
salt and pepper to taste
onion powder
garlic powder
paprika
1 can of pinto beans, with liquid
2 cans of condensed cheddar cheese soup
1 can of Rotel or your favorite salsa
1 small can of green chiles
1 diced jalapeno pepper, seeds and veins removed
1 8 oz. block of cream cheese
dried oregano
cumin
coriander
chili powder
green onions, diced for garnish
shredded cheddar cheese for topping
tortilla chips

Directions:
Heat a large skillet over high heat and brown the ground beef and pork sausage. Season with salt, pepper, paprika, onion powder and garlic powder. (Mash the meat mixture with a potato masher in the skillet to get the meat into small crumbles.) When meat is cooked, remove to a colander and drain the excess grease off and discard.

Spray the inside of a large slow cooker with cooking spray. Add meat mixture and next 10 ingredients (including chili powder). Stir to combine, and cook on high for 2 hours or low for 4 hours. When finished cooking, sprinkle the top of the dip with shredded cheese and green onions. Serve with your favorite tortilla chips.

For Enchiladas:

Additional Ingredients:
cooking spray
1 large can of enchilada sauce
whole wheat or flour tortillas
8 ozs. of shredded cheese, either cheddar or pepper jack

Directions:
Spray 9 x 13 casserole dish with cooking spray and preheat oven to 375 degrees. Spoon 2 or 3 Tablespoons of dip into a tortilla and roll. Place in casserole dish, seam side down. Repeat with remaining dip and tortillas until dish is full. Cover with can of your favorite enchilada sauce and shredded cheese. Bake for 20 minutes until edges of tortillas are slightly browned and crisp and all the cheese is melted and bubbly. Serve and enjoy!!!

Basil-Mushroom Pork Chops

I found this recipe on my friend Claire's blog, who originally got it from our other friend Danielle. Danielle found it on allrecipes.com, but tweaked it some by suggesting the use of fresh mushrooms with it. Does that make sense??? Anyway, this dish has gotten great reviews from all that have tried it, so I thought I would put it on the menu plan this week. The ingredients are things that I always have on hand, and I am happy to have another great pork recipe up my sleeve. I think I will serve some Trader Joe's Wild Rice Pilaf and steamed veggies to go along on the side.

Basil-Mushroom Pork Chops
Adapted from: allrecipes.com/By: Lisa Gilliand

Ingredients:
1/4 cup packed brown sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
1 (6 oz.) container of fresh button mushrooms, sliced

Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. (Add mushrooms to the pan right after you flip the pork and saute until soft.)



The Result:
This was fan-freakin'-tastic! So, so good. I really could not imagine how this dish would turn out, due to the combination of brown sugar and other ingredients. Let me tell you, it was delicious. The brown sugar was not sweet; but instead, turned into a savory glaze when paired with the other rub items. Yum, yum, yum. I love the addition of the mushrooms, and the pork chops were so juicy and perfectly seasoned. Best of all, it was easy to assemble and quick to cook...but it tasted like I put real effort into it. This will be a dinner we make again and again! Thanks Danielle and Claire!!!

Jen's Double Breaded Pork Chops and Favorite Mac & Cheese

Here is the dinner that I intended for last night, but couldn't pull together. As promised, I feel better today...thanks to my little medical miracle pill. I still could not stand to handle the raw meat, so the hubs took care of making the pork chops while the boy and I made the mac and cheese. Steamed broccoli will round out our meal, and fulfill the much needed vegetable requirement at our house. I love this dinner! It definitely falls under the category of comfort food.

Here are the previous links to tonight's recipes:

Jen's Double Breaded Pork Chops

Favorite Mac and Cheese

Jen's Notes:
I did not make the full recipe of mac & cheese tonight. I only had half a bag of elbow macaroni left in my pantry, so I just decided to halve the whole dish. As it turns out, half of the recipe is still plenty for our little family. I am already looking forward to the leftovers tomorrow.

New Recipe Alert: Crock Pot Chops and Gravy

Hello, out there! I betcha thought I forgot all about this little ol' blog o' mine, didn't you???? Well, I didn't! You see...I told you I would be back someday, and here I am. I am finally starting to feel like a normal person again! (Well, as normal as I can feel being pregnant with twins.) The good news is that I finally hit my second trimester! My energy has somewhat returned, and I am not feeling as nauseated as I once was. Although, I am not completely "morning sickness free", I am beginning to feel much, much better. I still have tummy issues, but it is certainly less than what is was at it's peak. Hooray!!! The best part is that food is starting to interest me again. I just need to make sure the recipes are simple to prepare and not too exotic; due to the still lingering, aforementioned, tummy issues. I am all about quick and easy these days. Hopefully, I will be back into the full swing of things very soon.

During my hiatus, I have fallen in love with my slow cooker again. I really appreciate being able to throw ingredients into the crock pot early in the day, and not have to worry about pulling together a dinner when I am feeling at my worst during the late afternoon. Also, I like that the slow cooker produces home cooked flavors with minimal effort. All in all, the slow cooker is my new BFF.

Another one of my new finds is the Tasty Kitchen website. Ree, from The Pioneer Woman, created this cooking/recipe index site for home cooks. Just like her original site, Tasty Kitchen is fabulous!!!! I just did a quick search this morning for "pork chops" and found this new recipe. I had everything on hand, so I thought I would give it a go. I think I will serve this with some Jasmine rice and some of my steamed, glazed carrots. I sure hope this dish is a keeper. I would hate for the first official recipe back on the blog to be a dud!

Crock Pot Chops and Gravy
By: realmomkitchen (From: Tasty Kitchen)

Ingredients:
4 whole Lean Pork Chops
1 whole Medium Onion, Sliced Or Diced
1/2 cups Cup Sliced Mushrooms
2 cans (10 3/4 Oz Size) Mushroom Soup
4 Tablespoons Soy Sauce
2 Tablespoons Worcestershire Sauce
1 teaspoon Dried Parsley
1 teaspoon Garlic Salt
1/4 teaspoons Pepper

Directions:
Place pork chops in a crock pot (or in a baking dish for the oven). Lay onions and mushrooms over the pork chops.

Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour). Serve with mashed potatoes or over rice.

Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.

Jen's Notes:
I made a couple of quick substitutions for this dish. First, I used bone-in pork chops, since that is what I had on hand. Then, I used low-sodium cream of mushroom soup and canned mushroom slices. Last, I reduced the cooking time to 3 1/2 hours on high, since I know my slow cooker runs really hot. So far, it smells really yummy! I will let you know how it all turns out later in my review.



The Result:
This was really good! I was skeptical about putting 4 tablespoons of soy sauce and 2 tablespoons of Worcestershire sauce into the gravy mix, because I thought it was going to be way too salty. On the contrary, it turns out that it was not too salty (especially since I used all low-sodium products), but pretty well balanced. The gravy ended up being really savory and yummy! I am glad that I used the bone-in pork chops and reduced the total cooking time, as well. The chops were juicy and tender. Sometimes I have serious issues with meat drying out in the slow cooker; but thankfully, that didn't happen with tonight's dinner. I would recommend this recipe because it was super-easy to put together...made wholly with ingredients that are typically stocked in the freezer and pantry. My son and husband really liked it, too. Certainly not too shabby for my first dinner attempt in over a month!!!

Pork Schnitzel

I made this dish one other time, and we really liked it. Based on my previous comments, I need to tweak the cooking method a little bit. I think I might just partially cook the chops on the stove top and then finish them in a 350 degree oven. Other than that, I think I will stick to the ingredients list. I plan on serving this dish with some steamed veggies, and baked potatoes. This is a yummy, traditional meal that I am looking forward to having again!

Pork Schnitzel

This sounds so good to me!!! I can't wait to eat!

One-Pan Whiskey Flavored Pork Chops

This is one of those meals that I keep forgetting about. I make so many new recipes that it is sometimes hard to get back to previous ones that we liked. We originally tried this recipe back in December, and we really thought it was yummy. I don't know why I don't think of this dish more often, because I remember eating the sauce right out of the pan! I think I need to go back through my blog, post by post, and re-introduce some of the dinners that I have inadvertently shelved. I am not sure what I am going to have with this meal for some side items, but I will make sure it is something that will help soak up the yummy, whiskey-spiked, sauce.

One-Pan Whiskey Flavored Pork Chops

Also, in re-reading my old post, I noticed that I did not have a photo. Apparently, my computer hiccuped and I lost the original pic. Ugh. I will make sure to take a new photo and re-review this dish, for tonight's dinner.



The Result:
I was right the first time...this recipe is delicious! The pan sauce is so savory and flavorful. Again, I think it was worthy enough to eat straight from the pan. There is not a strong alcohol flavor, and the whiskey just perfumes the dish. I let the whiskey reduce almost all the way out, so just the essence could be left behind in my pan. The last thing I want to do is serve my little boy a whiskey-soaked sauce, so I was pretty careful to make sure that the bulk of the whiskey cooked off. I am not big on whiskey itself, but in this application it is a perfect choice.

This dish is pretty easy, too. I just made sure I cooked this dish in a pan that could go in the oven as well (such as my Le Creuset Buffet Casserole pan). That way, I only had one pan to clean. I served my chop and gravy over some Jasmine rice. Jasmine rice has the perfect blend of both unique texture and flavor...I just love it! Also, I made some brussel sprouts...not my favorite veggie, but it went well with this dish. Overall, this is still a great recipe and a definite keeper. I just hope to remember it more often!!!

Jen's Slow Cooker BBQ Pork Ribs and Baked Beans

Sometimes, I am at a total loss at what to write about our meals. Today certainly qualifies as one of those times. Um...yeah. Blank. I've got nothing. Sorry, I am usually pretty verbose, but today...Nada. Rather than blathering on about how I have nothing remotely interesting to say, I will just state the facts.

1) We are having pork ribs for dinner.

2) I am doctoring up a can of baked beans to go with it...just like mom used to make.

3) I don't even have a third sentence to write; except for the fact that my "v" key is sticking on my keyboard and it's ticking me off. Wondering why my "v" key is sticking is a whole other issue, but I am sure it has to do with a 3 year old. (I guess I did have a third sentence, afterall.)

4) Oh...and a side of steamed eggies...I mean VEGGIES. Sorry.

Jen's Slow Cooker BBQ Pork Ribs

Ingredients:
cooking spray
6-8 bone in pork loin ribs (boneless works well, too)
1 bottle of your favorite beer
4 smashed cloves of garlic, peeled
1 Tablespoon dried minced onion
1 teaspoon of garlic powder
salt and pepper to taste
1 cup of BBQ sauce, your choice

Directions:
Spray inside of slow cooker with cooking spray. Place ribs in slow cooker and season with salt, pepper, minced onion, garlic powder. Add smashed garlic cloves on top of ribs. Cover ribs with beer. Cook on high for 2-4 hours (my slow cooker runs hot so I am cooking for 2 hours on high). When time is up, remove pork ribs to a clean platter. Pour most of the beer out of the slow cooker, leaving 1/2 cup behind in the slow cooker. Discard the rest of the beer. Add ribs back into slow cooker. Cover meat with BBQ sauce. Cook on high for an additional hour or until ribs are thoroughly cooked.

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Here is my baked beans recipe. Just like mom used to make...yada, yada, yada.


Jen's Baked Beans

Ingredients:
1-2 cans of Bush's Original Baked Beans
1/2 medium onion, diced
yellow mustard to taste
brown sugar to taste
maple syrup to taste
pinch of salt

Directions:
Combine beans and onion into a medium saucepan over medium heat. Add the rest of the ingredients to taste, adjusting for sweetness/mustardiness as you go. (I add a little of each at a time, taste, and then readjust until I like the flavor.)(There has never been a precise recipe for these beans...that is just how my mom rolled.) Heat all ingredients through until hot and serve.

PS-THANKS FOR THE BEER, BETH!!!!!

Jen's Double Breaded Pork Chops and Top Secret Cheesy Potatoes

Here are two recipes that have not been in the rotation for awhile. Both are beloved in our house, so I am not sure why I don't make them more often. Granted, neither recipe is all that healthy; but sometimes it is just nice to have comfort food and not worry about it. My logic is that this meal will still be more nutritious than a lot of the garbage that is served at some chain restaurants; fast food or otherwise. I think I will steam some veggies to go with this meal and prepare a side salad, as usual.

Jen's Double Breaded Pork Chops

Jen's Top Secret Cheesy Potatoes

I am excited to have some more family favorites this evening!

Best Grilled Pork Chops

I can't get enough of grilled food in the summertime. This time of year just begs for the grill to be used. Also, I love the black stripy lines and the charred black bits that develop on grilled food. Some say that black stuff can cause cancer, but I say pish-posh...it is DELICIOUS!!! (Pesky, know-it-all, medical experts trying to ruin everyone's fun.)
I was thinking about making my standard Jen's Double Breaded Pork Chop recipe tonight, but I changed my mind in lieu of some grilled food instead. What can I say, I like to shake things up now and again. I found this easy recipe on RecipeZaar and decided to go with it. I think I will serve some of my Jen's Glazed Carrots and baked (really microwaved) potatoes with this dish.

Best Grilled Pork Chops
Adapted from: recipezaar.com/Recipe #27210 by Kate in Ontario

Ingredients:
1/4 cup water
1/3 cup light soy sauce
1/4 cup canola oil
3 Tablespoons lemon pepper seasoning
2 cloves garlic, minced
3-4 bone-in pork chops

Directions:
In deep bowl mix all marinade ingredients.Marinate at least 2 hours.
When time is up, remove chops from marinade. Cook over medium heat on greased grill about 15 minutes or until cooked through, depending on thickness of chops.



The Result:
These chops were just okay; but I don't think it was the recipe that was the issue. Our grill was funky-too hot or too cold, I am not sure which-so these did not get done as well as I would have liked. I didn't get my grill marks, and one of the chops had to go back on the grill because it was raw on one part. Weird. I am not sure what happened because the coals seemed really hot. Also, I just don't think we were in the grilling "zone" last night. The meat looked like it was done properly, but it just wasn't. The marinade was tasty, but similar to another recipe I have that I like much better. I think this recipe would have been more successful, had we been able to grill the chops properly.

AB's Grilled Pork Tenderloin and Garlic Artichokes

I love the show Good Eats. Alton is a wealth of food knowledge and know-how, and I dig the way he focuses on technique versus recipes. I love that he wants to teach viewers the "whys" of cooking. He really emphasizes that a particular method can be applied to a host of recipes, not just one. Oh, AB...I am a fan!

Sadly, I always forget about AB's dishes. Often when I watch Good Eats I think, "Gee, I need to make that (insert dish here)", but then I never do. We actually DVR the show, so I watch it frequently. I really don't know why I always blank on trying to recreate some of his food. It is really quite the question mark! Well, Tonight is the night. We watched his pork tenderloin show a week or so ago, and I quickly bookmarked the recipes. This dish looks both easy and tasty. Really, can you go wrong with marinated then grilled meat???? Probably not. I am not sure what I am going to serve this dish with yet, so I will have to think about it and update you later. Yum! I love grilled food, and I am looking forward to this meal.

Grilled Pork Tenderloin
Recipe adapted from Alton Brown, 2009; foodnetwork.com

Ingredients:
1 whole pork tenderloin, approximately 1 pound
1/2 cup lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Directions:
Trim the pork tenderloin of any excess fat and silver skin.

Place lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

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Here is one of the side dish that I made to go with our pork. The other was saffron rice with some kidney beans mixed in (normally, I use black beans...but I was out).

I bought some globe artichokes at Sprout's and thought I would try something new with them. I have only cooked artichokes once before; I stuffed them with cheese and bread crumbs (a Giada recipe). I wanted something decidedly easier, so I scoped this recipe out on RecipeZaar. I had everything on hand and the instructions were pretty clear; which made dispatching the artichokes a little easier. I must confess, artichokes are a little intimidating to clean. They are still a little foreign to me. Also, they are a lot of work to eat. However, I think they are worth it. They are so delicious I don't mind putting in a little elbow grease.

Garlic Artichokes
From: Recipezaar.com/Recipe #61382 by Geema

Ingredients:
2 large globe artichokes (1 lb each)
1 lemon, cut into quarters
3 cloves garlic, chopped
1 teaspoon Old Bay Seasoning
3 tablespoons butter
1 cup white wine or water
5 tablespoons butter, melted
your favorite hot sauce (I used Tabasco)

Directions:
1.Cut off the stems of the artichokes.
2.With a sharp knife (I find a serrated knife works well) cut off the top 1/3 of the artichoke.
3.Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
4.Now cut each artichoke in half through the stem, from the top to the bottom.
5.Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
6.Melt the 3 tablespoons butter in a large saute pan.
7.Add the garlic and saute over medium low heat to flavor the butter.
8.Arrange the artichoke halves cut side down in the pan.
9.Saute for about 5 minutes or so, until just lightly browned.
10.Add the wine and the seasonings.
11.Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
12.CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
13.ADD MORE WINE IF NEEDED.
14.Test the doneness of the artichokes by piercing with a fork.
15.It should penetrate easily.
16.Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
17.Dip the leaves and the delicious heart in the butter and enjoy.

Jen's Notes:
Here are the notes from the recipe:

Be careful to keep enough liquid in the braising pan so the artichokes don't burn.



The Result:
Both of these recipes were awesome! Seriously, the grilled pork tenderloin was probably the best application that I have ever tasted. The husband and I could not get enough of it. It was both cooked and marinated perfectly...the flavor was indescribably good. AB is THE MAN!!!! I would highly recommend trying the pork recipe post haste.
The artichokes were also great. Again, easy (for artichokes) and delicious. Yum! I will make both these recipes again, without hesitation!!!!!

Claire's Pork Chops and Swamp

This is a recipe that my friend, Claire made for us on our trip. My son and I both loved it, so I decided to adopt it and make it at home. This dish is an old family recipe that was passed down on her grandfather's side (I think that's right). When Claire was little, her and her brother starting calling the gravy "swamp" and the name stuck. Typically, they serve this meal with mashed potatoes, and I don't think I am going to deviate from tradition. Why mess with a good thing???? This meal is so homey and comforting, I am really looking forward to having it again. Below I am going to reprint the recipe as she has written it, then link to one of her blog reviews that has photos on how to make it. Once you see the pics, you will understand why I had to copy this dish 'post haste'!

Claire's Pork Chops and Swamp

Ingredients:
4 pork chops (I like boneless but you can use bone-in)
yellow mustard
flour
canola oil
1 packet dry noodle soup mix (like Lipton)
Water (about 2 cups, more if needed)
salt and pepper to taste (optional)
1 chicken bouillon cube (optional)

Directions:
Spread each side of the pork chops with mustard, then dredge in flour. Heat a few tablespoons of oil in a frying pan and add pork chops. Brown on each side. Sprinkle one packet of noodle soup in pan around the pork chops (not on the pork chops). Add water to pan to about the top of the pork chops. Cook on medium heat for about 20 minutes, stirring "swamp" and adding more water as necessary (i.e. as it reduces adjust amount of water to get proper gravy consistency). Serve with mashed potatoes using swamp as gravy.

Claire's Pork Chops and Swamp Review with Photos

Here is the link to my mashed potatoes recipe:

Jen's Garlic Mashed Potatoes

I am really looking forward to dinner tonight!



The Result:
Ummmm.....I heart Pork Chops and Swamp! I figured out why I like it so much...it is the mustard crust on the pork that melts into the noodle soup, creating a flavorful gravy. Seriously, that is the beauty of Swamp!!! This recipe is a definite keeper. The husband and boy gobbled it up, so I predict that this will become a family favorite of ours, too. Again....yum, yum, yum!

I served this dish with glazed carrots and added a couple little extras to put my spin on this dish. For instance, I added salt and pepper to the flour mixture, so the pork would be slightly seasoned going into the pan. Then, I added a chicken bouillon cube to the water; for no reason other than I wanted to see what it would do. Turns out, I liked the bouillon cube. It just gave it a little oomph...a slight hint of chicken-y goodness. I added my changes to the original recipe as 'optional' items. Also, I noted that I used canola oil (the original recipe just says "oil". I think canola or vegetable oil is the way to go, since they don't break down over high heat and you can get a nice brown crust on your pork). My changes certainly aren't necessary, I just wanted to play around with the recipe a little (yes, I know...I messed with a good thing). Trust me, the original version is pretty much perfect!

Claire, thanks again for sharing this dish!!!