Sweet & Spicy Pork Tenderloin

This is another staple recipe that we frequently use because its featured in my Biggest Loser Cookbook. I got this cookbook for Christmas 3 years ago, and I love everything in it. However, I didn't remember how spicy it was because I usually never have chiptole chile, I always would substitute it for another spice like cayenne pepper or new mexican chile powder. But don't let it scare you because it's a good amount of heat, not fire in your mouth spicy. It's that sweet & heat that compliments the pork tenderloin.


Sweet & Spicy Pork Tenderloin
Adapted from Biggest Loser Cookbook: More than 125 Healthy, Delicious Recipes
Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 teaspoon extra-virgin olive oil
2 tablespoons honey
1 tablespoon minced garlic
1 1/2 teaspoons hot-pepper sauce

Directions:
1. Preheat the oven to 350°F.
2. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
3. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.
4. Set a large cast iron skillet over medium-high heat. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
5. Roast the tenderloin in the oven for 15 to 17 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices.

Review: At 221 calories a serving, which is about 3 slices - you couldn't ask for a healthier & tastier meal. I served this alongside with brown rice & grilled asparagus.

S'Mores Cookie Bars

My sister and I had baked these sweet treats for Eric's roadway BBQ and the family function we had this past weekend. I had found these originally on Macaroni & Cheesecake's blog, because she always makes the perfect sweet treats for parties. I knew these would be a winner with all the kids, big kids and ADULTS! This is a pretty fairly easy recipe to make, and a great dessert to bring for any backyard BBQ! Can I have some more S'MORES?


S'Mores Cookie Bars
Adapted from Hershey & Seen on Macaroni & Cheesecake

Ingredients:
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme
**Additional: 1 cup of marshmallows**

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Add the cup of marshmallows. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Review: Everyone fell in love with this sweet treat, I can't wait to make them again!

Molasses Coffee Marinated Pork Chops

Another great recipe from AB that I knew would love. I've been trying to make dishes that focus on great flavor, low on my budget, and using ingredients that I already have. This recipe had all these components, I brewed an extra cup of our "Bux coffee, picked up some pretty chops at TJs and picked some thyme from my herb garden! It also helps when I do my food prep and marinade the night before I prepare the dish, I love how that cuts down my actual cooking time! My only real concern was reusing the marinade as a sauce since it held my raw meat the night before...but AB did it, and I followed his recipe regardless.


Molasses Coffee Marinated Pork Chops
Adapted from Alton Brown - Episode Pantry Raid X: Dark Side of the Cane

Ingredients:
1 cup cool strong coffee
6 ounces molasses, by weight
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
1/2 teaspoon freshly ground black pepper
4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Directions
1.Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
2.Preheat grill to medium-high.
3. Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes.
4. Remove the thyme stems after the glaze has reduced.
5. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

Review: I served my chops with roasted veggies & potatoes. These were pretty darn tasty, and I loved that the molasses & coffee added a richness to the pork chops. It was a nice change from the cuban style pork chops that I usually make. I love when Alton Brown utlizes ingredients in my pantry & garden, it's a very low budget & healthy meal! Next time, I would add more garlic and some additional spices, it needed a little heat to spice up the dish!

Parsnip Muffins

You're probably asking yourself why would I mix a veggie & a muffin together? Because ALTON BROWN did, that's why! I recently saw this episode on Good Eats and knew I had to try it. This episode was hilarious because he was trying to convince his niece that she could eat vegetables and LIKE it! He convinced me and won me over! This really is a must-try recipe for you inquistive AB food geeks like me. ;-)


Parsnip Muffins
Adapted from Alton Brown - Recipe on Good Eats: Undercover Veggies 1

Ingredients:
1-ounce sliced almonds
Nonstick spray
8 1/2 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
8 ounces sugar
10 ounces grated parsnips

Directions
1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

2.Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

3. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Review: Perfect and moist and the little kick of spice that you get from the parsnips is really sweet. I will be making these again! I had my muffin for breakfast with my coffee, and it was a perfect meal.

Low-Carb Chicken Enchiladas

There is something about enchiladas that I love, the tasty fillings and creaminess of the cheese. However, they are always loaded up with fat & so much more. I love this tasty alternative, and I've been making these for quite sometime now. I can't even find the original recipe to this because an old co-worker gave me the copied pages from her low-carb cookbook.



Low-Carb Chicken Enchiladas
Adapted from Low-Carb Cookbook ?

Ingredients:
1.5 cups of cooked chicken, cubed
1 tablespoon of cumin
1 can of green chiles, diced (6 oz)
3 roma tomatoes, diced
1/4 cup cilantro, diced
3 green onions, diced
1 bar of low-fat cream cheese
1 cup of reduced fat cheddar cheese
6 to 8 low carb Mission Tortillas - they are so light and perfect for this meal.
12 oz of Enchilada Sauce - I made my own with this recipe.

Preparation:
1. PREHEAT oven to 350°F.
2. In a large bowl add chicken, cumin, cream cheese and 1/2 cup of reduced cheddar cheese and mix well.
3. In another bowl, add tomatoes, cilantro, green onions & chiles together and mix well. Remove 1/4 cup of the mixture and set aside. You will use this to garnish the enchiladas.
4. Spread 1/4 cup enchilada sauce over the bottom of a 13x9-inch baking dish.
5. Add the mixture with the cheesy chicken and mix well. Spoon about 1/3 cup of the chicken mixture onto each tortilla and roll up. Place, seam-side down. Top with remaining cup sauce and remaining 1/2 cup shredded cheese and the veggie mixture.
6. Bake for 20 minutes.

Review: This is a staple recipe in our house and always an wonderful meal for Eric & me. I served this with saffron rice & chips & salsa/guacamole on the side. I love my enchiladas with a little bit of sour cream, too.

California Pizza Kitchen Grilled Sausage & Pepper Penne

This is another copycat recipe that my husband adores...and yes, it seems like I'm making all my husband's favorite dishes lately. He deserves to eat his fave meals, because it puts him in a happy mood...in a happy mood to buy me things! LOL. This is a staple meal in our house that's quick and easy. I serve the pasta with a couple slices of garlic bread, a simple salad and a nice glass of Cabernet. Dinner is served!

CPK Grilled Sausage & Pepper Penne
Adapted from me & CPK Menu

Ingredients:
1 lb of penne pasta, cooked
6 spicy Italian sausages, grilled & sliced
1 medium red onion, chopped finely
1 red & yellow bell pepper, chopped finely
2.5 cups of your fave marinara sauce or meat sauce
1/2 cup parmigiano-reggiano, shredded
3 tablespoons olive oil
2 tablespoons Italian parsley
2 tablespoons Basil, chiffonade

Preparation:
1. Cook penne in pot of boiling salted water for 10 minutes. Drain the penne, transfer to a bowl.
2. Cook onions & peppers in olive oil until softened about 10 minutes or so. Add grilled sausage or you can bake it in the oven for 20 minutes at 350 degrees.
3. Stir in pasta sauce & cook for 5 minutes. While sauce is simmering, toss the penne in and add the Parmigiano-reggiano cheese. Add chopped parsley & basil and simmer for another 5 minutes. Top of with extra parmigiano cheese if you prefer, too!
Serves 4 to 6.

Review: It's so nice to recreate restaurant style-meals at home whenever you can't make it out. Enjoy!

Chocolate Chip Oatmeal Cookies with Walnuts & Orange-Cranberries

This recipe caught my eye in the latest edition of Entertaining from Cooks Illustrated. I'm always interested in a great oatmeal cookie recipe because it's kinda healthy to eat right? It didn't help that before I made the cookies, I was watching the Foodnetwork and saw the Challenge of baking cookies...oh the cookie showdown, and all the amazing cookies. Thank goodness I had my fix, along with a big cup of milk.

Chocolate Chip Oatmeal Cookies with Walnuts & Orange-Cranberries
Adapted from Cooks Illustrated

Ingredients:
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup walnuts, toasted & chopped
1 cup orange-cranberries
3/4 cup of bittersweet chocolate chips
1 1/2 sticks unsalted butter, softened but still cool
1 1/2 cup packed brown sugar, preferably dark
1 large egg
1 teaspoon vanilla extract

Preparation:
1. Adjust oven racks to upper & lower middle positions. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpmat.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries & chocolate.
3. In a stang mixer fitted with paddle attachment, beat butter & sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture, and mix until just combined, about 30 seconds. With mixer still running on low, grdually add oat/nut mixture, and mix until just incorporated. Give dough final stir with rubber spatula to ensure thatno flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, eac about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 blls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, and continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks) 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Review: The hubs loved them, and ate 5 cookies!!! I guess I'll be making these again!

PF Chang's Mongolian Beef

I surprised the hubs with one of his favorite meals from our fave chain chinese restaurant. He loves this dish and orders it every single time we visit. I knew if I could re-create the dish it would be an instant keepsake meal for us, and I was correct. Eric's only criticism is that I didn't cut the green onions large enough like the restaraunt, what a foodie hubby!

PF Chang's Mongolian Beef

Adapted from Recipezaar.com

Ingredients:
2 teaspoons olive oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
3 large green onions
1/4 teaspoon red pepper flakes

Directions:
1.Make the sauce by heating 2 tsp olive oil in a medium saucepan over med/low heat.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat.
5. Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
7. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat.
8. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
9. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

Enjoy!

Review: I served it along with a cup of white rice & garlic sauteed broccoli to complete the meal. I can't wait for leftovers for lunch tomorrow!

Nathan's Lemon Cake

I came across this recipe because I was searching for a recipe to use up the rest of my buttermilk. My search included pancakes, Fried Chicken, Waffles, Mashed Potatoes....but I had to make something extra special because it was my CW's birthday, too. This was perfect, light and moist, and a great way to use up my lemons, too! I love the sweetness of the frosting and taste of lemon cake...it's just heavenly. TIP: I used up the rest of my coconut cream cheese frosting (From my Tropical Carrot Cake) for the layer in between the cakes to add a little bit of more flavor, and it was great!

Nathan's Lemon Cake

Adapted from Cooking Light

Ingredients
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice

Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1/4 cup fresh lemon juice
Lemon rind strips (optional) *I just did lemon zest*

Preparation
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Review: I dropped this by work in the morning, and had to leave because I attended a conference all day. I came back to work in the afternoon, and there was a small sliver left for me!Everyone loved it and couldn't believe it was a Cooking Light recipe.

Yield: 16 generous slices

Nutritional Information
Calories: 317 per slice

Easy Strawberry Jam

I've been watching alot of Barefoot Contessa lately. This was a fairly easy recipe to follow and make without having to use pectin. Also, make sure you have a working candy thermometer and use a dutch oven...it all helps in the end for accurate readings of the jam and cleaning a dutch oven is easier than a stainless steel pot! I love using this strawberry jam with crackers, or for the perfect PB&J and strawberry jam over ice cream...Oh my goodness!

Easy Strawberry Jam
Adapted by Ina Garten from Barefoot Contessa
Ingredients:
3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

Preparation:
1. Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole.
2. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
3. Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes.
4. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks.
5. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

Review: I've already made a second batch of strawberry jam...and I will continue to make it so we don't have to buy the boring jam at the store anymore. This is so easy to make, and the house smells divine of strawberries. The Grand Marnier is a great addition and granny smith apple seem to heighten the flavor. The blueberries adds tartiness to the jam, too. One batch makes about 4 small jam canning jars full with a little bit left over.