Spicy Cilantro Garlic Shrimp

Spicy Cilantro Garlic Shrimp

5 tablespoons olive oil
2 tablespoons butter, softened
2/3 cup finely chopped cilantro
Juice of 1 lime
4 tablespoons Worcestershire sauce
4 cloves garlic, minced
cilshrimp1 Habanero pepper, minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound large shrimp, cleaned, peeled, tails on (you could leave the shells on if you prefer)

Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer. Notes: Serve with sliced baguette for soaking up broth or warm tortillas and salsa.

Tube-Shaped Pasta with Wild Mushrooms

Tube-Shaped Pasta with Wild Mushrooms

4 T. olive oil

1 clove garlic, minced

1/2 medium onion, finely chopped

1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces

2 T. fino sherry

1 T. parsley, chopped

1/2 pound tube-shaped pasta (such as rigatoncini or penne)

1 1/2 ounces Parmigiano-reggiano, freshly grated

Salt and pepper

tube

Bring a large pot of water to a boil. Toss in about 3 T. of salt.  Meanwhile, pour 1 T. of the oil into a large skillet over medium heat. Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until the onions are translucent. Remove the vegetables from the skillet and set aside. Pour another T. of olive oil to the now empty skillet, turn the heat to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes.  Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon, dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the heat to medium-low.  While the mushrooms are cooking, start the pasta. Cook according to package instructions, subtracting about a minute off the finished time. When ready, scoop out about a quarter C. of the pasta water and set aside. Drain the pasta and then immediately toss with the mushroom sauce. Add the water if it needs to be more substantial. Sprinkle with Parmesan.

 

 

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Asian Sticky Salmon

Asian Sticky Salmon

compsalmon1 whole side salmon

2 T. each soy sauce, honey and rice wine vinegar

4 T. hoisin sauce

2 star anise

2 tsp. each Thai 7 spice and Thai fish sauce

2 garlic cloves, crushed

Chopped coriander, finely chopped red chile and lime wedges, to serve

 

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight if you have time.

To cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7. Remove the salmon from the marinade and place on a very well-oiled double piece of foil, in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then when sticky and slightly caramelized, transfer to a serving platter and scatter with coriander and chile. Serve this simply delicious salmon recipe with lime wedges on the side.

 

Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

candycorn

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

 

Beat cream cheese in the bowl of an electric mixer until fully smooth.  Slowly add powdered sugar, then milk (or cream).  Add vanilla.  Continue mixing.  Beat about 1 minute on medium to medium-high speed.  Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange.  Color another third of the mixture yellow.  Leave the remaining third white.  One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice.  Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving.  Garnish with candy corn if desired. Recipe yields 4 moderate servings or 6-8 mini servings.

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

wings2 pounds chicken wings

2 tablespoons olive oil

2 teaspoons brown sugar

2 teaspoon garlic powder

2 teaspoon chili powder

2 teaspoon smoked paprika

1 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

 

 

For the Roasted Red Pepper Cream Sauce

1/3 cup roasted red pepper, chopped

2 ounces goat cheese

2 tablespoons sour cream

1/4 teaspoon salt

 

Preheat oven to 425 degrees F. Line a baking sheet with foil.  To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.  In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.  Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.  Serve wings immediately with dipping sauce.

Preserved Lemon Dressing

Preserved Lemon Dressing

1 preserved lemon

7 T. olive oil

¼ tsp. ground cumin

¼ tsp. coarsely ground pepper

 

Cut lemon in half. Roughly chop one half and place in blender. With a spoon, remove the pulp from the remaining half and add the pulp to the blender. Return the remaining peel to the jar for another use. Add olive oil, cumin and pepper to blender and process until smooth.

 

 

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Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

gumbo1 1/2 lb. of medium shrimp, peeled

1 container of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)

2 quarts of shrimp stock, at room temperature

1 small bottle of clam juice (8 fl oz)

1/2 C. of vegetable oil

1/2 C. of flour

2 large yellow onions, chopped

1 red bell pepper, cored, deseeded, and chopped

2 celery stalks, chopped

1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds

5 large garlic, minced

1 tsp. dried thyme

1 T. of Creole seasoning

1/4 tsp. of California red pepper powder

2 bay leaves

1 1 lb pkg of andouille sausage

parsley, to garnish

scallions, to garnish

 

In an enameled cast iron dutch oven, heat the vegetable oil on high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot.  Carefully add the “holy trinity” of New Orleans cooking (onions, bell pepper, celery) and the garlic, thyme, California pepper powder, and Creole seasoning until the vegetables begin to soften, wilt, and glisten.  Then, add the room temperature shrimp in a steady stream while again, stirring methodically. After incorporating the ingredients, add the bay leaves, sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the crawfish tails (or crab meat pieces) and stir it in the gumbo to warm. Serve the gumbo with chopped parsley and scallions, over a bowl of cooked long-grain white rice.

 

 

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Jalapeno Popper Grilled Cheese Sandwich

Jalapeno Popper Grilled Cheese Sandwich

jala4 Jalapenos (small)

1 T. Cream Cheese

½ T. Ranch Dressing

1-2 T. Chives (chopped)

Sun-dried Tomato (two slices)

Cheese

Butter

Bread

First roast your jalapenos. While the jalapenos are roasting combine the cream cheese, ranch dressing, chives and dehydrated tomato in a bowl, mixing until smooth. Once the jalapenos are done roasting, place them in a Ziploc bag for a few minutes, then peel the skins off, cut them in half and remove the seeds and spines.   On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of. Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown.

Crispy Sauteed Potatoes

Crispy Sauteed Potatoes

1 lb. sm. round red-skinned potatoes

1 T. goose fat (or clarified  butter)

1 plump fresh garlic clove, minced

Sea salt to taste

 

Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. This will eliminate some of the starch and prevent the potatoes from sticking to the pan.  Set aside.  In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately.

 

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Preston Bentley’s Cheese Straws

Preston Bentley’s Cheese Straws

1 C. sifted all-purpose flour

1/2 tsp. salt

1/4 tsp. dry mustard

1/2 tsp. cayenne pepper (or more if you like spicy food)

1/3 C. butter, melted

1 C. shredded sharp cheddar cheese

1 1/2 T. ice water, or, as needed

Celery seeds to sprinkle over top of cheese straws

cheese straws

Pre-heat oven to 350F°. In a medium bowl, sift flour with salt, dry mustard and cayenne pepper. With pastry blender, cut in butter and cheese until mixture resembles coarse crumbs. Add water and stir to blend. Shape into ball. On lightly floured surface, roll out 1/8″ thick wide. Cut into strips about 3″ long and 1/2″ wide with pastry wheel. Sprinkle with celery seeds. Transfer to ungreased baking sheet and bake about 10 to 12 minutes, or until crisp.

 

 

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Chai Raisin Oatmeal

Chai Raisin Oatmeal

3/4 C. of 1 minute oatmeal

1/4 C. of chai instant mix

1/4 C. raisins

2 tsp. of sugar or Splenda

1 1/2 C. of skim milk

 

Combine all ingredients and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.

chairaisin

 

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Ramp and Potato Soup with Saffron, Chives and Tomatoes

Ramp and Potato Soup with Saffron, Chives and Tomatoes

1/2 tsp. saffron threads

2 T. boiling water

2 T. butter

About 4 C. ramps, or 4 bunches, trimmed of the root end and chopped (including leaves)

2 medium sized russet potatoes, peeled and diced

5 C. vegetable broth

2 C. milk

Salt and Pepper to taste

1/4 tsp. Tabasco

1/4 C. snipped chives

Good handful cherry tomatoes, quartered

 

In a small glass, combine the saffron and the boiling water and allow to steep for 10 minutes. In the meantime, melt the butter in a large Dutch oven over medium heat. Add the ramps and sauté until wilted, about 5 minutes. Add the potatoes and cook for 1-2 minutes before adding the stock and the saffron along with its liquid. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. With an immersion blender, purée the soup to your desired consistency. Add the milk and season to taste with salt, pepper and Tabasco. Heat until it is warmed through, then ladle into bowls and serve sprinkled with chives and topped with tomatoes.

 

 

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Asparagus & Cheese Tart

Asparagus & Cheese Tart

1 frozen puff pastry

2 C. Shredded Gruyere Cheese

1 Lb. of Thin to Medium Asparagus

1 T. Olive Oil (a drizzle)

Salt and Pepper to taste

 

Follow the instructions on the package to thaw out pastry sheet. Preheat the oven to 400 degrees. Sprinkle flour down on work surface and roll out the pastry sheet to form a rectangle. (I made mine about 8″ x 16″. This size worked well with the size of asparagus I had). Place the formed dough on a cookie sheet. With a knife score the edge of the rectangle about one inch from each side. This will form your outer crust. With a fork, poke inside the scored crust to allow the outer crust to puff in the oven but keeping the center a flat surface. Pre-cook the dough for 15 minutes. Pull out of oven to assembe the tart ingredients. Wash and prepare the asparagus trimming the ends at least by an inch. Trim it to the proper length to fit within your designed rectangular shape. Place cheese at center of crust and along the rectangular length. Add salt and fresh ground peppercorns. Place each asparagus piece on top of cheese. You will need to alternate between the top and the bottoms of the piece of asparagus to allow the asparagus to better sit on top of the tart. After the tart is assembled, drizzle olive oil on top of the asparagus. Bake for 25 minutes. The tart can be served immediately or is great served room temperature.

 

 

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Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Mexican Grilled Corn

Mexican Grilled Corn

mexican grilled corn4 large ears corn, with husks still attached

1/2 cup mayonnaise

1 1/2 cups crumbled cotija cheese

4 tbsp. minced fresh cilantro

4 tsp. ancho chile powder

Kosher salt and freshly ground black pepper, to taste

1 lime, cut into four wedges

 

Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base; remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle. Repeat with remaining ears. Transfer corn to a large bowl or pot of water and let soak for 30 minutes.  Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Remove corn from grill and brush with mayonnaise. Place cheese on a plate and roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, chile powder, and salt and pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Serve with lime wedges.

Pumpkin Pasta with Sausage and Wild Mushrooms

Pumpkin Pasta with Sausage and Wild Mushrooms

2 T. extra-virgin olive oil

1 lb. bulk sweet Italian sausage

1/4 lb. shiitake mushroom caps

2 Portobello mushroom caps, halved and thinly sliced

3 garlic cloves, minced

1 medium yellow onion, chopped

Salt

Fresh ground black pepper

1/2 C. dry white wine

1 C. chicken stock

1 (14  oz. ) can pumpkin puree

1/2 C. cream

2-3 T. thinly sliced fresh sage

1/2 tsp. freshly ground nutmeg

ground cinnamon (a pinch)

3/4-1 lb. penne or cellantani pasta

grated parmigiano-reggiano cheese

1/4 C. finely chopped fresh chives

 

Bring a large pot of water to a boil. Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and veggies; deglaze the pan with the wine. Add in the chicken stock; heat for 1 minute. Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low. Add salt and pasta to the boiling water; cook until al dente. Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.

 

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One-Pan Potatoes and Chicken Rosemary

One-Pan Potatoes and Chicken Rosemary

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

 

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Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

1 C. pancetta, finely diced (you can use bacon if you want, but make it good bacon)

1/2 medium onion, diced

5 cloves of garlic, smashed

1 small leek, diced

1/4 C. dry white wine

6 C. chicken broth

1 can whole peeled tomatoes, drained and coarsely chopped

1 1/2 C. shitake mushrooms, sliced into 1/8” strips

1 package portobello mushroom ravioli (or any other ravioli that sounds good to you – lobster, pesto or spinach all work)

Finely chopped flat-leaf parsley, to garnish

1/4 C. shaved parmesan, to garnish

Sea salt and freshly ground black pepper, to taste

soupwithmushroomravioli

Heat a large stockpot over medium heat. Add the pancetta and cook for 2-3 minutes, or until the pancetta has started leaving brown bits on the bottom of the pot. Add the onion, garlic and leek and continue to cook over medium heat for another 5 minutes, stirring occasionally. Add the white wine to deglaze the pot – the acid in the wine will let the brown bits on the bottom become unstuck. Scrape them up with a wooden spoon or spatula. Add the chicken broth and bring to a boil. Cover the pot and reduce the heat to a simmer. Let simmer for at least 20 minutes, or up to 4 hours for maximum flavor. Season to taste with salt and pepper. When you are about ready to serve, bring the soup to a boil and add the mushrooms. Cook for 1 minute, then add the ravioli and cook according to the package directions, usually about 3 minutes. Add the tomatoes. To serve, ladle a generous serving of broth and a few ravioli into a bowl and top with a little parsley and parmesan cheese.

 

 

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One-Pan Harvest Supper

One-Pan Harvest Supper

1 1/3 pounds (4 medium) potatoes, sliced 1/3 inch thick
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 T. vegetable oil
1 red apple, cored and cut into 1/3-inch wedges
1/3 cup sliced green onions

1 T. cider vinegar

1 T. honey

1 T. prepared yellow mustard

Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in 12-inch skillet over high heat toss and brown chicken in oil 3 minutes. Add apple; toss 2 minutes. Add potatoes; toss about 5 minutes until potatoes are lightly browned. In small bowl mix vinegar, honey and mustard. Drizzle over contents of skillet. Add green onions. Toss 2 minutes. Season with salt and pepper.

 

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Salsa Chili Pepper (Molho de Piri Piri)

Salsa Chili Pepper (Molho de Piri Piri)

Piri-piri is the Portuguese name for an extremely hot variety of pepper that traveled to Portugal via Angola. Much of the pepper’s heat comes from the seeds, so use all or part of them, depending upon how hot you want your sauce. Serve this fiery condiment as a marinade or sauce for grilled marinated shrimp (prawns), lobster or chicken.

molho1/2 C. coarsely chopped fresh hot red chili peppers

3 cloves garlic, finely minced

1 tsp. kosher salt

1 C. olive oil

1/4 C. red wine vinegar, optional

 

Combine all of the ingredients in a jar. Cover and let stand in a cool, dark place for at least 1 week or for up to 1 month. Shake well before using.

 

 

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Avocado and Mango Salad with Tequila-Lime Vinaigrette

Avocado and Mango Salad with Tequila-Lime Vinaigrette

avosaladFor the vinaigrette

1/2 teaspoon finely grated lime zest (use a microplane grater)

1/2 teaspoon finely grated orange zest (use a microplane grater)

2 teaspoons lime juice

1 tablespoon Reposado Tequila

1 tablespoon sherry vinegar

3 1/2 tablespoons extra virgin olive oil

1/4 to 1/2 teaspoon Tabasco to taste

1/8 teaspoon sea salt

 

For the tortilla strips

2 tablespoons olive oil

1 large flour tortilla – cut in 1/8” x 2” strips

Large pinch sea salt

 

For the salad

2 bunches arugula – root ends trimmed, rinsed and spun dry

1 firm, ripe avocado – peeled and cut in 1/8” slices

1 large ripe mango – peeled, cheeks cut in 1/8” slices

 

To make the vinaigrette – Place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside. To make the tortilla strips – Heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.  Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days. To serve – Place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Nutty French Toast

Nutty French Toast

12 slices French bread {about 1-inch thick}

8 eggs

2 C. milk

2 tsp. vanilla

1/2 tsp. cinnamon

3/4 C. butter, softened

1 1/3 C. packed brown sugar

3 T. dark corn syrup

1 C. chopped walnuts

 

Place bread in a greased 13×9-inch baking dish. In a large bowl, beat eggs, milk, vanilla, & cinnamon; pour over bread. Cover & refrigerate overnight. Remove from the fridge 30 minutes  before baking.  Meanwhile, in a mixing bowl, cream butter, brown sugar, & syrup till smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350~f. for 1 hour or till golden brown.

 

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Pan Roasted Lobster with Chervil & Chives

Pan Roasted Lobster with Chervil & Chives

2 live 1 3/4-pound hard-shell lobsters

2 T. peanut oil

2 shallots (1 1/2 ounces), finely diced

1/4 C. bourbon or cognac

2 or 3 T. dry white wine

6 T. unsalted butter, cut into small pieces and chilled

1 T. finely chopped chervil

1 T. finely chopped fresh chives

Kosher or sea salt

Freshly ground black pepper

 

Preheat the broiler or preheat the oven as hot as possible (500 to 550 degrees F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. WARNING: The handle of the pan will be red-hot and will stay-hot until the dish is complete. To avoid burns. Wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce until the pan is almost dry. Turn heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.

 

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Quinoa Pancakes with Blueberry Maple Syrup

Quinoa Pancakes with Blueberry Maple Syrup

quinoa pancakesPrepare Quinoa:

1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water

Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.

 

Prepare Syrup:

6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup

Combine all ingredients in a small saucepan and simmer until blueberries are heated through.

 

Pancakes:

2 eggs
2 ½ cups buttermilk
4 tablespoons shortening
2 ½ cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)

Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.

Garnish with toasted walnuts and Blueberry Maple Syrup.

 

Chicken Curry in a Hurry II

Chicken Curry in a Hurry II

2 T. vegetable oil

2 tsp. minced garlic

2 (4-oz.) grilled chicken breasts, cut into small bits

1 (1-lb.) package frozen stir-fry vegetable blend

3 T. cornstarch

3 T. soy sauce

1-1/2 C. chicken broth

1 T. curry powder

1 tsp. ginger

1 tsp. cayenne pepper

 

Sauté the garlic in a large skillet or wok for about 2 minutes on medium to high. Add the chopped chicken breasts and frozen vegetables, stir-fry for 4 to 5 minutes. Reduce heat to low. Combine the remaining ingredients together in a small mixing bowl or measuring C.. Stir into the chicken/vegetable mixture and cook for 3 to 4 more minutes, stirring often. Serve over steamed rice.  Tip: If you like a saucier version, add 2 C. of chicken broth to the sauce mixture.

 

 

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Brown Butter Lobster, Bacon + Crispy Kale and Fontina Pasta

Brown Butter Lobster, Bacon + Crispy Kale and Fontina Pasta

bblobster4 slices thick cut bacon

4 (4-8 ounce) lobster tails

6 tablespoon butter, divided

2 cloves garlic, minced or grated

1 bunch kale, leaves torn away from the stem

2 tablespoon olive oil

2 tablespoons parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1 pound angel pasta

1/2 lemon, juiced

1 pint grape tomatoes, halved

6-7 ounces fontina cheese, cubed

1/4 cup fresh basil or parsley or both, chopped

 

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta according to directions. While the kale is cooking and the water comes to a boil start working on the bacon. Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat. To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper. Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside. To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale. In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.

Chicken Curry in a Hurry

Chicken Curry in a Hurry

For spicy rice:

1 tsp. each coriander seeds, cumin seeds, mustard seeds

2 C. basmati rice, prepared according to package directions

3 T. vegetable or canola oil, 3 turns of the pan

1 1/3 to 1 1/2 pounds chicken breast tenders, diced

2 to 4 cloves garlic, minced, mild to extra spicy

1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

1 large yellow skinned onion, peeled and chopped

1 can chicken broth, about 2 C.

2 T. curry paste, mild or hot

1/3 to 1/2 C. mincemeat

Coarse salt

2 T. flour

 

Toppings and garnishes, mix and match:

4 scallions, chopped

1 C. toasted coconut

1/2 C. sliced almonds or Spanish peanuts

1 C. prepared mango chutney

1 /4 C. finely chopped cilantro leaves

 

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 T. of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.  Heat 2 T. of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and sauté together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.  Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

 

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Pasta Salad with Shrimp and Avocado

Pasta Salad with Shrimp and Avocado

7 oz. Pasta Shapes

1 Ripe Avocado, chopped into ½” Cubes (you can sub tomato if your kids dislike avocado)

1 ¼ C. small, peeled, cooked Shrimp (salad shrimp)

1 Head Boston Lettuce, cut into ½” pices

1 T. snipped Fresh Chives

 

2 T. Catsup

1 tsp. Soy Sauce

Few Drops Tobasco

½ tsp. Worcestershire

1/3 C. Heavy Cream

¼ C. Mayonnaise

Squeeze Lemon Juice

 

Cook Pasta according to package directions.  Mix cooked pasta with avocado, shrimp, lettuce and chives.  Mix remaining ingredients and toss with salad.  Sprinkle with Paprika if desired.

 

From Lunch Boxes and Snacks

 

 

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Chicken Cacciatore and Rigatoni

Chicken Cacciatore and Rigatoni

Salt

1⁄2 lb. rigatoni

2 T. extra-virgin olive oil (EVOO) (twice around the pan)

1 lb. chicken tenders, cut into 2-inch pieces

1 lb. boneless, skinless chicken thighs, cut into 2-inch chunks

Freshly ground black pepper

1⁄4 lb. thick-cut pancetta, chopped

5 to 6 garlic cloves, chopped

1 tsp. crushed hot red pepper flakes

4 portobello mushroom caps, halved, then thinly sliced across

1⁄2 C. dry red wine

1 C. beef stock

1 can (28 oz.) crushed tomatoes

A couple of handfuls fresh flat-leaf parsley, finely chopped

Grated Parmigiano-Reggiano to pass at table

 

Heat a pot of water to a boil for the pasta. When the water boils, season with salt and add the pasta. Cook to al dente, with a bite to it. Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO and chicken, white and dark meat, and season it with salt and pepper. Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well. Transfer the browned chicken to a plate and reserve. Add the pancetta to the pan and crisp it up, 2 or 3 minutes. Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender. Season the mushrooms with salt and pepper after they’ve darkened. Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes. Bring the sauce up to a bubble and add the chicken back to the pan. Simmer the chicken for 5 minutes in the sauce to finish cooking through. Add the cooked pasta and parsley. Stir to combine and check seasoning. Serve with grated Parmigiano-Reggiano cheese.

 

 

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Preserved Lemons with Lavender

Preserved Lemons with Lavender

1 T. dried lavender buds

3 tsp. kosher salt, divided

1/2 C. freshly squeezed lemon juice, plus more for filling the jar

2 lemons, scrubbed well

2 tsp. kosher salt

 

Have ready a clean 1-pint jar.  Make lavender water by placing 1/2 C. water, lavender buds, 1 tsp. salt and 1/2 C. lemon juice in a pan. Bring to a boil, then immediately reduce heat to low and simmer, uncovered, for 20 to 30 minutes. Keep warm.  In the meantime, quarter lemons lengthwise but not all the way through. (The lemon quarters should be attached at one end.) Sprinkle 1 tsp. salt over the middle of each lemon. Place both lemons in the 1-pint jar. Pour in hot lavender water; add enough fresh lemon juice to fill the jar.  Cover tightly. Turn jar daily to ensure even preservation. Lemons are ready when they are soft. Lemons will be ready to use in a few weeks and will keep for several months.

 

 

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Crusty Mustard-Dill Meat Loaf

Crusty Mustard-Dill Meat Loaf

1 C. beef broth

1/2 C. old-fashioned oats

1 1/4 pounds meat loaf mix (Beef, Pork and Veal)

1/2 C. minced onion

1 large egg

3 T. chopped fresh dill

2 T. coarse-grained Dijon mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat oven to 450°F. Mix 1/2 C. broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3×6-inch rectangular loaves. Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 C. broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

 

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Potato Soup +

Potato Soup +

8 bacon slices

2 C. chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 C. canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 C. dry white wine

4 ounces blue cheese, crumbled

Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon. Spoon off all but 2 T. bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.  Place cheese in processor. Add 1 1/2 C. hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.) Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

 

Zesty Cheese Bread

Zesty Cheese Bread

1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust

1 (4.5-oz.) can Chopped Green Chiles, well drained

2 oz. (1/2 C.) shredded sharp Cheddar cheese

2 oz. (1/2 C.) shredded hot pepper Monterey Jack cheese

1/4 tsp. garlic powder

 

Move oven rack to highest position. Heat oven to 375 F. Spray cookie sheet with nonstick cooking spray. Do not unroll dough. Place dough on sprayed cookie sheet. Starting at center, press out dough with hands to 14×5-inch rectangle. Sprinkle chiles and cheeses over dough to within 1/2 inch of long sides. Bring long sides up over cheese; pinch to seal. Pinch ends to seal. Sprinkle with garlic powder. Bake at 375 F. on highest oven rack for 15 to 20 minutes or until golden brown.  Cool 15 minutes. Cut into slices. Serve warm.

Lentil and Roast Butternut Squash Salad

Lentil and Roast Butternut Squash Salad

1 small butternut squash

1 medium yellow onion

4 cloves of garlic

2 – 3 T. fresh parsley, finely minced and set aside; reserve the parsely stems

Juice and zest of 1/2 a lemon

1 1/4 C. de Puy lentils, rinsed and picked over

1 tsp. extra virgin olive oil

Salt and pepper

 

Preheat the oven to 375 degrees F. Peel and cut the butternut into 1″ cubes, then halve the onion and cut into large-ish wedges. Coat everything with the olive oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, about thirty minutes.  While that’s roasting, put the rest of the onion, garlic, and reserved parsley stems in a pot of water and bring it to a lively simmer. After it’s simmer for ten minutes fish out all the vegetable matter and salt the broth, then add the lentils and cook until done. Toss the roasted vegetables and the lentils together in a large bowl with the lemon juice and zest, as well as more salt and pepper if needed. Eat warm or cold.

 

 

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Wild Leek Salad with Paprika Vinaigrette

Wild Leek Salad with Paprika Vinaigrette

1/4 C. Tarragon Vinegar

2 tsp. Sweet paprika

1 tsp. Dijon Mustard

1/2 tsp. Cayenne

1 1/4 tsp. Kosher Salt

3/4 C. EVOO

~ 1 tsp. Sugar

1/2 lb. Wild Leeks (Ramps), white part only, cleaned and trimmed

3 C. Watercress Sprigs

 

Combine vinegar, paprika, mustard, cayenne and 1/4 tsp. salt in a small bowl. Very slowly, whisk in olive oil; whisk in sugar to taste. Set aside. Fill a medium saucepan with water. Add remaining tsp. salt and bring to a boil. Add leeks and cook until just tender, 3 to 5 minutes. Drain, rinse with cold water and drain again. Place leeks in a medium bowl and toss with 1/4 C. vinaigrette. Marinate at room temperature for 2 to 3 hours. When ready to serve, drain dressing from leeks and whisk into reserved vinaigrette. Distribute watercress among 6 chilled plates. Arrange 6 to 8 leeks on top of each. Drizzle 2-3 T. of dressing on salad and around perimeter of plate.

 

 

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Meatball Soup with Egg and Lemon (Yiouvarlakia soupa Avgolemono)

Meatball Soup with Egg and Lemon (Yiouvarlakia soupa Avgolemono)

Avgolemono is the Greek term for the classic Mediterranean egg-and-lemon mixture used as a thickener for soups or stews. In Turkey, the same blend is called terbiyeli. While simple versions of this soup include just rice, and others call for chicken and rice, leeks and celery and even fish, the most interesting and filling interpretations feature these little meatballs.

soup1 lb ground (minced) lean beef or lamb

1 C. grated or finely minced onion

6 T. long-grain white rice or 1/2 C. fine dried bread crumbs

1/2 C. chopped fresh flat-leaf (Italian) parsley

2 T. chopped fresh mint or dill

3 eggs

salt and freshly ground pepper

6 C. chicken stock

1/4 C. fresh lemon juice

 

In a bowl, combine the meat, onion, rice or bread crumbs, 1/4 C. of the parsley, the mint or dill and 1 of the eggs. Season to taste with salt and pepper. Using your hands, knead the mixture until well mixed. Form the mixture into tiny meatballs about 1/2 inch in diameter. In a large saucepan over medium-high heat, bring the stock to a boil. Add the meatballs, reduce the heat to low, cover and simmer gently until the meatballs are cooked, 25-30 minutes. In a bowl, beat the remaining 2 eggs until very frothy. Gradually beat in the lemon juice. Then gradually beat in about 1 1/2 C. of the hot soup, beating constantly to prevent curdling. (This step tempers the eggs so that they won’t scramble when added to the soup.) Continue to beat until thickened, then slowly stir the egg mixture into the hot soup. Heat through, but do not allow the soup to boil. Ladle into warmed bowls, sprinkle with the remaining 1/4 C. parsley and serve hot.

 

 

 

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New Orleans Shrimp Toss

New Orleans Shrimp Toss

shrimptoss1 lb. large shrimp, shelled and deveined

2 T. vegetable oil

2 T. lemon juice

1 T. Worcestershire sauce

1 tsp. Cajun seasoning

1/2 C. chopped onion

2 cloves garlic, chopped

1 can Campbell’s® Cream of Chicken with Herbs Soup

1/2 C. milk

1 tsp. paprika

Cornbread OR biscuits

2 T. chopped fresh chives

 

Mix shrimp, 1 T. oil, lemon juice, Worcestershire and Cajun seasoning. HEAT remaining oil in skillet. Add onion and garlic and cook until tender. ADD soup, milk and paprika. Heat to a boil. Add shrimp Mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives.

 

 

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Salmon Burgers with Ginger-Wasabi Mayo Recipe

Salmon Burgers with Ginger-Wasabi Mayo Recipe

1 lime, juice of

1/2 small red bell pepper, finely sliced

2 T. wasabi paste

2 garlic cloves, sliced

4 sesame Kaiser rolls, split & toasted

3 T. tamari

2 scallions, sliced (white & green part)

1/2-3/4 C. mayonnaise

1 1/2 lbs fresh salmon fillets, pin bones & skin removed

Coarse black pepper

2 tsp. McCormick’s Montreal Brand steak seasoning

Red leaf lettuce

2 tsp. sesame oil

1 T. canola oil

Fresh ginger, grated (3-inch piece)

 

Cube salmon in to bite-size pieces & place this in a food processor/blender; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey. Transfer salmon to a bowl; add in garlic, sesame oil, red bell peppers, ¾ of the ginger, scallions, steak seasoning, tamari, & black pepper; mix to mix. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil. Preheat a nonstick skillet over med-high heat; add the patties & cook for 5-6 mins on each side for well done. While burgers are cooking, lime juice, mix the mayo, wasabi paste, & remaining ginger; set aside. To assemble: spread the ginger-wasabi mayo on the buns; top this with a salmon patty & red leaf lettuce; set the bun tops in place.

 

 

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No Knead Breadsticks

No Knead Breadsticks

1 package active dry yeast

1 1/3 C. warm water, (105 – 115 degrees F.)

3 T. vegetable oil

1 T. honey

1 tsp. salt

2 C. all-purpose flour

1 C. whole wheat flour + 1tsp. salt

1 egg white, slightly beaten

 

Dissolve yeast in warm water in large bowl.  Stir in oil, honey, 1tsp. salt and 1 C. of the flour.  Beat until smooth.  Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees F.  Stir down dough by beating about 25 strokes.  Turn dough onto well-floured surface; divide into 24 equal parts.  Roll and shape each part into rope about 9 inches long.  Place on greased cookie sheet.  Brush with egg white; sprinkle with coarse salt.  Bake until crust is deep golden brown and crisp, about 15 minutes.  Immediately remove from cookie sheet.  Store loosely covered.

Whole Wheat Breadsticks: Substitute Gold Medal whole wheat flour for the all-purpose flour.  Or substitute 1 C. whole wheat flour for 1 C. of the all-purpose flour; stir in with the 1 tsp. salt. Soft Pretzels: Divide dough into 12 equal parts.  Roll each part into rope about 18 inches long; twist into pretzel shape.  Continue as directed.  Makes 12 pretzels.

 

Ginger Pork Tenderloin

Ginger Pork Tenderloin

2 pork tenderloins (1 package)

1/4 C. soy sauce

1 tsp. minced garlic

1 tsp. Italian seasoning

1 tsp. ginger

6 to 8 garlic cloves

1 T. lemon juice

1/4 C. apple juice

2 T. brown sugar

2 T. honey

1 tsp. olive oil

 

Combine all ingredients except pork in a mixing bowl. Marinate the pork in refrigerator for 1 hour. Bake pork in a 300-degree oven until internal temperature reaches 160-degrees. Baste frequently with the marinade.  Slice tenderloins, spoon rice on plate, arrange slices next to the rice, and drizzle with glaze.

 

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