I really went out on a limb on this one. It was very much outside my comfort zone. My husband is a bit of a picky eater so when I was telling him about it I tought for sure he would not like it. Much to my surprise he loved it. In fact he told me that when he was in college he worked at a car detail shop and for lunch someone would go down the street and pick up Cuban sandwiches for them. I guess after 35 years of marriage I still don't know everything about him.
You will need:
1 (1lb.) pork tenderloin, trimmed
2 tablespoons whole-grain mustard
1/3 cup fresh chopped cilantro
3 thin slices swiss cheese
1/3 cup chopped bread and butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350. Cut a lenghtwise slit down the center of the tenderloin two-thirds of the way thought the meat. Open halves, laying the tenderloin flat. Place the tenderloin between 2 sheets of wax paper; pound to 1/2 inches thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in single layer. Roll up, starting with long side; secure pork with wooden skewers or cooking twine. Sprinkle evenly with salt and pepper. Place pork in a pre-heated non-stick fry pan with a tablespoon of olive oil. Sear on all sides, place in oven and cook until internal temp in pork reads 160. Remove from oven and allow to rest for 15 to 20 minutes before slicing.
October 13, 2011
October 11, 2011
Todays menu-Root Beer Bundt Cake
I am not a big fan of root beer. This chocolate cake has changed my mind. I made it for my husband (who is a fan of root beer) and we both were very surprised by the great flavor.
You will need:
1 stick unsalted butters
2 cups all purpose flour
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
1 cup sugar
1/2 cup dark brown sugar
1 1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon salt
3 large egg, beaten
2 1/2 cups powdered sugar
1 teaspoon vanilla
Pam baking spray
Preheat oven to 325. Heat 2 cups root beer, the cocoa powder, chocolate and butter in a large saucepan over medium heat until butter melts. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and let cool. Combine flour, baking soda, allspice and salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold into the dry ingredients. The batter will be lumpy. Pour the batter into a bundt pan that has been sprayed with the Pam. Bake for 55 minutes to 1 hour or until a toothpick inserted in cake comes out clean. Leaving cake in pan place on a cooling rack. Gently poke the cake all over with a skewer and pour 1/4 cake root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely. Meanwhile make the glaze: Whisk the remaining 1/4 cup root beer a pinch of salt and powdered sugar and vanilla a bowl until smooth. Drizzle over the cake.
You will need:
1 stick unsalted butters
2 cups all purpose flour
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
1 cup sugar
1/2 cup dark brown sugar
1 1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon salt
3 large egg, beaten
2 1/2 cups powdered sugar
1 teaspoon vanilla
Pam baking spray
Preheat oven to 325. Heat 2 cups root beer, the cocoa powder, chocolate and butter in a large saucepan over medium heat until butter melts. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and let cool. Combine flour, baking soda, allspice and salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold into the dry ingredients. The batter will be lumpy. Pour the batter into a bundt pan that has been sprayed with the Pam. Bake for 55 minutes to 1 hour or until a toothpick inserted in cake comes out clean. Leaving cake in pan place on a cooling rack. Gently poke the cake all over with a skewer and pour 1/4 cake root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely. Meanwhile make the glaze: Whisk the remaining 1/4 cup root beer a pinch of salt and powdered sugar and vanilla a bowl until smooth. Drizzle over the cake.
October 10, 2011
Today's Menu-BLT Salad
In these rainy days a good homemade soup is just the ticket. Sometime this soup is just not enough. This salad is just the ticket to go with that soup. During the summer it is also hardy enough to be a main course. Add a hard roll or french bread and you have a great dinner.
You will need:
1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cups chopped red onion
2 roma tomatoes, seeded and chopped
2 cups croutons or 4 slices white bread ( if making your own croutons)
1 tablespoon unsalted butter ( for homemade croutons)
6 slices bacon
For the dressing:
1/2 cup mayo
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon lemon juice
Combine lettuce, red onion, and tomatoes in a large bowl and set aside. Dice bacon and place in small fry pan. Cook over medium heat until crispy. If making your own croutons add bread to a second fry pan with 1 tablespoon unsalted butter. In a small mixing bowl whisk together mayo, maple syrup mustard and lemon juice. Combine salad greens, cooked bacon and croutons. Add dressing and toss lightly. As you can see this is not a fancy salad, the dressing really makes it special.
You will need:
1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cups chopped red onion
2 roma tomatoes, seeded and chopped
2 cups croutons or 4 slices white bread ( if making your own croutons)
1 tablespoon unsalted butter ( for homemade croutons)
6 slices bacon
For the dressing:
1/2 cup mayo
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon lemon juice
Combine lettuce, red onion, and tomatoes in a large bowl and set aside. Dice bacon and place in small fry pan. Cook over medium heat until crispy. If making your own croutons add bread to a second fry pan with 1 tablespoon unsalted butter. In a small mixing bowl whisk together mayo, maple syrup mustard and lemon juice. Combine salad greens, cooked bacon and croutons. Add dressing and toss lightly. As you can see this is not a fancy salad, the dressing really makes it special.
October 7, 2011
Todays Menu-Hearty Logger's Chili
On a recent week long camping trip I made this chili. Even thought the weather was in the upper 70 everyone loved the comforting feeling a good homemade chili gives you. What makes this a bit different then other homemade chili's is the addition of Kielbasa.
You will need:
1 lb ground beef
1 lb Kielbasa sausage
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 16 oz can kidney beans
1 16 oz can tomato sauce
1 16 oz diced tomatoes
2 bay leaves
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon oregano
1/3 teaspoon black pepper
1/8 tteaspoon cayenne
1 teaspoon cumin
Saute ground beef in a large heavy skillet, drain and set aside in a separate dish. Cut sausage into 1/2 inch slices then cut each slice in half. In the same pan, saute sausage until lightly browned, set aside with the ground beef. In the same pan, saute onions in olive oil over medium heat until soft and brown. Add garlic and saute for 2 minutes more. Add ground beef and sausage back into pan together remaining ingredients.
Simmer uncovered for 1 hour. Serve with a garnish of sour cream and grated cheddar cheese.
I cooked the several hours. In my book for soups,stew and chili the longer they cook the better they get.
You will need:
1 lb ground beef
1 lb Kielbasa sausage
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 16 oz can kidney beans
1 16 oz can tomato sauce
1 16 oz diced tomatoes
2 bay leaves
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon oregano
1/3 teaspoon black pepper
1/8 tteaspoon cayenne
1 teaspoon cumin
Saute ground beef in a large heavy skillet, drain and set aside in a separate dish. Cut sausage into 1/2 inch slices then cut each slice in half. In the same pan, saute sausage until lightly browned, set aside with the ground beef. In the same pan, saute onions in olive oil over medium heat until soft and brown. Add garlic and saute for 2 minutes more. Add ground beef and sausage back into pan together remaining ingredients.
Simmer uncovered for 1 hour. Serve with a garnish of sour cream and grated cheddar cheese.
I cooked the several hours. In my book for soups,stew and chili the longer they cook the better they get.
October 5, 2011
Todays Menu-Apple Brined Chicken Thighs
Well the seasons they are a changing. I can't say I am not happy about this. There cames a time I am just in the mood to cook differently. I am very excited to share some of my new winter favorites. This first one I made last weekend and it was a very big hit with my husband.
Apple-brined chicken thighs
Here is what you will need:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
10 bone in chicken thighs
1 2 gallon resealable plastic bag
Glaze:
1 tablespoon minced rosemary
1 tablespoon olive oil
1/4 tsp pepper
In a dutch oven, combine the cider, onion, lemon, rosemary, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat and stir in water. Cool brine to room temperature. Place chicken in the plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible. Seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Drain chicken, place in a baking dish. Bake uncovered at 400 for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar, sprinkle over chicken. Bake 15-25 minutes longer or until meat thermometer reads 180.
I served this with fresh steamed green beans and oven roasted baby red potatoes. Enjoy
Apple-brined chicken thighs
Here is what you will need:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
10 bone in chicken thighs
1 2 gallon resealable plastic bag
Glaze:
1 tablespoon minced rosemary
1 tablespoon olive oil
1/4 tsp pepper
In a dutch oven, combine the cider, onion, lemon, rosemary, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat and stir in water. Cool brine to room temperature. Place chicken in the plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible. Seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Drain chicken, place in a baking dish. Bake uncovered at 400 for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar, sprinkle over chicken. Bake 15-25 minutes longer or until meat thermometer reads 180.
I served this with fresh steamed green beans and oven roasted baby red potatoes. Enjoy
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