Salad:
1/2 cup pineapple, diced
4 large strawberries, sliced
1/4 ripe avocado, diced
1/2 cup chopped chicken (I used a Rotisserie chicken)
2 teaspoon unsweetened coconut shavings
1/4 cup pecan pieces
3 basil leaves, sliced
2 cups fresh kale leaves, shredded
Dressing:
the juice of 2 oranges
the juice of 1 lime
1/2 teaspoon Dijon mustard
1 teaspoon fresh ginger, grated
1/4 cup fresh pineapple, chopped
2 tablespoons coconut milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rice vinegar
3 basil leaves, chopped
1. Mix all dressing ingredients in a blender and blend until smooth. Set aside.
2. Layer all salad ingredients on a plate. Top with dressing.
Adapted from: http://thehealthyfoodie.com/2012/05/02/kale-salad-with-a-tropical-twist/
July 26, 2013
July 17, 2013
Kale, Chicken, and Peach Salad
Salad
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds
Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey
1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds
Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey
1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.
June 24, 2013
Philly Cheesesteak Stuffed Peppers
3 green peppers
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese
1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!
Recipe adapted from: http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese
1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!
Recipe adapted from: http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/
Hawaiian Fried Rice
3 tablespoons GF soy sauce
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces
1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.
Recipe adapted from: http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html
June 16, 2013
Lettuce Wraps
1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4. Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.
Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/
June 9, 2013
Parmesean Roasted Green Beans
8 oz of green beans with ends trimmed
Olive oil
Salt
Pepper
Parmesan Cheese
Salt
Pepper
Parmesan Cheese
1. Preheat oven to 400.
2. In a medium size mixing bowl place green beans, small amount of oil (enough to coat beans), pinch of salt and pepper. Mix till everything is covered.
3. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top.
4. Bake for about 15-20 minutes or until green beans should be crisp on the outside and tender on the inside.
BBQ chicken salad
4 small chicken breasts, sliced
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing
1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing
1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.
Cake Batter Puppy Chow
10 cups rice or corn Chex cereal
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar
1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula. Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar. Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.
Recipe found here: http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar
1. In a large mixing bowl, measure out the cereal. In a medium microwave safe bowl, melt the white almond bark according to package directions.
2. Pour melted bark over the cereal and gently fold with a rubber spatula. Add the bottle of sprinkles and mix until the cereal is evenly covered.
3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar. Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.
Recipe found here: http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html
May 1, 2013
Grilled Pineapple Salad
one half of a pineapple
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil.
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil.
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.
Pao de Queijo
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder.
1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times.
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.
Recipe from Our Best Bites
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder.
1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times.
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.
Recipe from Our Best Bites
March 26, 2013
Strawberry Shortcake
1 box gluten free cake mix
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
2 small containers of strawberries
whipped cream
1. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour into lined cupcake tin.
2. Bake at 350 degrees for approximately 18-23 minutes. Cake is down when toothpick comes out clean.
3.Wash and slice strawberries.
4. Cut cupcakes in half. Top with strawberries and whipped cream.
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
2 small containers of strawberries
whipped cream
1. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour into lined cupcake tin.
2. Bake at 350 degrees for approximately 18-23 minutes. Cake is down when toothpick comes out clean.
3.Wash and slice strawberries.
4. Cut cupcakes in half. Top with strawberries and whipped cream.
Snickerdoodles
1 3/4 cups sugar, divided
1 tablespoon ground cinnamon
2 1/2 cups Grandpa's gluten free flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
1.Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
2. Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
3. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
4. Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.
Recipe adapted from Our Best Bites: http://www.ourbestbites.com/2012/02/soft-and-chewy-snickerdoodles/
1 tablespoon ground cinnamon
2 1/2 cups Grandpa's gluten free flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
1.Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
2. Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.
3. Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
4. Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature. Makes about 2 dozen 3-4 inch cookies.
Recipe adapted from Our Best Bites: http://www.ourbestbites.com/2012/02/soft-and-chewy-snickerdoodles/
February 13, 2013
Citris Pomegranate Quinoa Salad
1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic
1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.
Recipe originally from Our Best Bites: http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic
1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.
Recipe originally from Our Best Bites: http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/
January 13, 2013
Honey Orange Pork Tenderloin
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
3. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
4. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees.
5. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2013/01/honey-orange-pork-tenderloin/
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
1. Preheat oven to 400 degrees.
2. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
3. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.
4. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees.
5. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.
Another amazing recipe from Our Best Bites: http://www.ourbestbites.com/2013/01/honey-orange-pork-tenderloin/
December 30, 2012
Peppermint Bark Popcorn
16 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips
1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture.
5. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.
Recipe from Our Best Bites: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips
1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture.
5. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.
Recipe from Our Best Bites: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/
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