Monday, September 26, 2011

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn

Today I am doing another Rachael Ray recipe, I really do like her cookbooks. This is a great combo meal that tastes great and looks nice on the plate.

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn recipe

Preheat your oven to 500 degrees, I used my toaster oven for this meal.

And now you will need some ingredients...

You will need some cream, jalapeno, red pepper, lime, onion, garlic, flour, pork tenderloin, chicken broth and some corn.

cumin and paprika
You also need some spices, but they didn't make it in time for the first picture. I don't have coriander so I just used paprika instead. This recipe also calls for parsley and cilantro. I will add parsley in the end but you will not see me using cilantro on this blog. Ever.

Lets get going! Chop your onion.

Chop your jalapeno and garlic.

garlic smashed
Smash some more garlic to be put into the tenderloin. Don't worry about uniformity here, just smash it with your knife.

lime juice
Juice the lime.

cream and broth
Measure out some of that delicious cream.

season it up
Slather the pork with salt, pepper, your spices and the lime juice.

pork ready to roast
Make some slits in the tenderloin and shove the garlic you smashed up into the newly made holes. Drizzle some olive oil on these beauties and get them in the oven.

When the pork is about 5 minutes from completion, melt some butter into olive oil in a small skillet.

butter and oil

corn cooking 5 minutes
Add in the corn, peppers, onions, jalapenos, salt and pepper and cook for about 5 minutes.

pork out
Your pork should be nearing completion, get it out and let it rest. This will allow all the juices to redistribute into the meat.

flour in for a minute
We have to get back to our corn! Sprinkle the flour over it and give it a stir and let it cook for a minute.

Add in the chicken stock and the cream and give it a stir. Bring it to a simmer and lower the heat and let it bubble away for about 5 minutes. Add in some parsley at the very end and you are ready to plate.

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn
This was so delicious. I don't know what I liked better, the corn or the pork. I will be making both again for sure.

Tuesday, September 20, 2011

Indian Summer Turkey Chili

This is the time of year where some people may experience an 'Indian Summer', so I decided to give this Rachael Ray recipe a try. I love chili and this looked like a nice mix of flavors for a fun variation.

recipe Indian Summer Turkey Chili

You will need...

ingredients Indian Summer Turkey Chili
Red peppers, ground turkey (or chicken), grill seasoning, cumin, tomato sauce, chili powder, onion, corn, BBQ sauce, worcestershire sauce, beer and hot sauce. This is seriously like a line up of some of my most favorite things.

Lets get cooking!

Chop up your onion.

red pepper
Chop your red peppers.

Measure out the beer, and enjoy the rest of the bottle while you cook. I used a Shiner bock from Texas.

Measure out your spices.

Measure your corn and get everything ready to go in the pot because now it is time to cook.

turkey cooking
Brown up your turkey in a little bit of oil. Now, had I been reading the recipe closely, I would have added my spices to the turkey also. But I screwed up and forgot, but guess what, it still turned out totally ok.

veggies in
Add in those gorgeous peppers and onions. Let them cook for 10 minutes or so.

Add in the beer and use your spoon to scrape all the tasty bits off the bottom of the pan. This is also called deglazing.

Indian Summer Turkey Chili
Add in the rest of the ingredients and give it a stir. Let this bubble away for about 10 minutes and you are ready to eat!

Indian Summer Turkey Chili
This is one of the best chilis I have tried, honest. I thought for sure chili without garlic would not be good, but I was wrong. All the sweet and savory combos really make for a super tasty and fun chili.

Tuesday, September 13, 2011

Sausage and Rice Stuffed Peppers

So it is still hot in AZ, if you are tired of me talking about it, imagine how we must feel living in it. The toaster oven gets used a lot in my house in the summer as it is just too warm to turn on the big oven. This toaster oven meal comes from Everyday Food magazine, one of my favorites.

Sausage and Rice Stuffed Peppers
I cut this recipe in half and used the remaining stuffing in some scrambled eggs the next day.

ingredients for Sausage and Rice Stuffed Peppers
You will need some peppers (your choice on color), onion, zucchini, rice, garlic, bread crumbs, parmesan cheese and salt and pepper. I also added a little Sunny Paris seasoning from Penzey's spices.

Preheat your oven, or toaster oven, to 400 degrees, get your rice on the stove and lets get prepping.

Cut the peppers in half and clean out the seeds and ribs.

Chop up the garlic.

Chop up the onion, I had some leftover red in the fridge so I just used it.

Chop up the zucchini.

Measure out the breadcrumbs and drizzle some olive oil in. Stir them up to combine. Once that is done, it is time to get to cooking!

meat cooking
Brown the sausage.

rice boiling
Check on your rice, I use that boil in bag stuff, because I am lazy.

meat out
Once the meat is browned, get it out of the pan.

veggies in
Add in the veggies and season them with salt and pepper, cook for about 8 minutes.

sauteed veggies
Looking tasty already!

mix everything
Now just throw everything except the bread crumbs in a bowl with some parmesan cheese and give it a stir.

stuff it
Rub a baking sheet with oil or use some non stick foil. Stuff the pepper halves with the stuffing.

Sausage and Rice Stuffed Peppers
Top with the bread crumbs and pop it in the oven for about 30 minutes. I still like some crunch in my peppers so I pulled them out after about 15 minutes.

Sausage and Rice Stuffed Peppers
This is a great meal for all of you who may be harvesting out of your garden right now. Choose whatever veggies for in the stuffing that you have on hand or like!

Tuesday, September 6, 2011

Mac n' Jack Salad

Today is the 33rd day of 2011 that we have topped a high temperature of 110 degrees. When it is this hot, all I want are salads and sandwiches. This salad was so good that I only got one serving and my super picky blog inspiring husband ate the rest.

Here is the recipe, and you can find it in the following Rachael Ray cook book that I really love:

You will need the following items

ingredients for Mac n' Jack Salad
Macaroni, jack cheese, corn, red wine vinegar, celery, onion, red pepper and salsa verde. This whole salad cost about $5 to make.

I bought one of those microwave pasta cookers and I absolutely love it. I picked it up on a whim at the grocery store and I use it all the time. Of course amazon has them too, because they have everything. Fasta Pasta The Microwave Cooker

Get the pasta cooking and prep all the other yummy ingredients.

Chop the veggies...


who cut the cheese?
Who cut the cheese?? oh, me.

Defrost the corn and throw everything in a big bowl

pretty colors
Doesn't that look awesome?

vinegar and oil
Mix up the vinegar and oil.

add the salsa
Stir in the salsa

noodles in
Drain and rinse your noodles with cold water and drop them in.

Mac n' Jack Salad
Give it a stir and admire all the colorful veggies.

Mac n' Jack Salad in Pyrex
This was so easy, cheap and tasty. Again, if the husband ate it, you can bet it is pretty tasty.