Pork Tenderloin Marinade

As you can see it's been over two year since I made a post!  Yes, I have a child now; therefore, life as we knew it has completely changed!  I must confess, so have the meals that I have been cooking!  There have been lots of casseroles and one pot meals to reduce the mess!  So ashamed!  However, the other day, I did receive some praise for a marinade that I made for a pork tenderloin and decided to share!

In a plastic bag combine:
1-2 Tablespoons or so of Dijon Mustard
about 1/4 a cup of EVOO
3-4 cloves of garlic
Fresh sage, lemon thyme, and rosemary
salt and pepper

Marinate the tenderloin for a full day then grill to perfection!

I hope you enjoy it!

Still cooking! Mediterranean Pasta Toss... yummo!

I know that I have literally been MIA for months now!  Having a baby will do that!  Between changing diapers and late night feedings, my cooking has sadly taken a back seat to breast milk.  There is nothing appetizing about breast milk and all that goes along with it!  Landon, my 5 month old baby boy, would greatly disagree, though I'm pleased to announce that he is now trying solids, and it would seem like we have a good eater on our hands.  I am making his baby food.  So far, he's tried peas and butternut squash.  He loved them both. 
However, if you read my blog, and why would you because I haven't posted anything new in months, I know you are not reading it to hear about the adventures of an exhausted first time parent. 

I am still cooking, not quite as elaborately as before, but I'm finding quick ways to make healthy, easy meals.  Things that I can do in one pot or roast in the oven are the best!  However, I still stick to my rule of at least one pasta dish a week! 

Mediterranean Pasta Toss:
Pasta- I used whole wheat angel hair
Olive oil
sun dried tomatoes
Kalamata olives
capers
chickpeas
spinach
quartered artichoke hearts- canned is fine
feta cheese
italian seasoning
salt and paper
garlic- 4-5 cloves minced
chicken breast- diced

In a sauce pan, saute chicken, garlic, and seasoning in a little bit of olive oil until it's fully cooked.  Then add the spinach and wilt, throw in the proportions of everything else in the amount that you like!  Toss with your pasta and enjoy!

Supper Club

Allie, Me, and Jenny

I was recently invited to join a supper club here in Central Florida by my long time friend, Allie.  She and her friend Jenny had started the club and were looking for another foodie to round out the group.  The nice thing about this club is that our husbands are included, and they really enjoyed themselves as well!

Allie and her husband Ryan hosted the first event.  It was Mardi Gras themed as the holiday is quickly approaching.  She decorated the tables in vibrant colors to set the festive mood!  So cute! 

Ryan, Sean, and Allie

For an appetizer, I brought tapanade, a black olive spread and French bread, which I fell in love with in Provence.  (In Avignon, Agnès and Philippe made the best tapanade in the world!  I hope they are still reading my blog and know that I remember it to this day!  I try my hardest to replicate it!).   Allie had a vast array of wine and beer set out, but it was non-alcoholic beer for me because, for those of you who don't know yet, I'm 23 weeks pregnant.  Hence the lack of recent posts!  The first 14 weeks, I was too nauseous to eat, much less cook!

For the main course Allie threw together shrimp étouffée.  She was following Paula Deens recipe, but to watch Allie in the kitchen is quite interesting.  She is, by nature, one of the most relaxed people I know.  That relaxation is reflected in her kitchen persona as well, even when it's something she has never made before!  I am the opposite, following a recipe is tough for me and stresses me out a little. I must admit that I miss steps even when they are right in front of me, apparently I missed the lesson on following directions in kindergarten.  I'm much better at throwing things together.   Needless to say, Allie's shrimp étouffée was delicious!  It was a creamy, spicy, shrimpy delight served on top of a mound of white rice! 



Jenny, another member of the supper club, made one of my favorites as a side, fried okra!  Yummy!  Fried okra is a truly southern, decadent delight!  I could not stop popping them, even after I was so stuff that my stomach was about to explode.  She also made cast iron corn bread which was another home run! 



This was the first time Sean and I met Jenny and her husband, Josh, but we are very excited to say that we have new friends here in Central Florida.

For dessert, I was a slacker!  I was going to make beignets to go with the theme, but I ran out of time and couldn't let the dough rise for 3 hours, so I went with a boxed crumb cake.  Which I must admit, as far as boxed cake mixes go, this one was very nice.  Allie shined here with her homemade, buttery, bread pudding which was drowning in pecan and Carmel sauce!  The two desserts went together like peas and carrots!
 

It was a lovely night.  I can't wait for our second event which is to be hosted at Jenny's house and the theme is Ina Garden night, who we all admitted to be our favorite celebrity chef!  Ina, if you happen to see this, you are invited and would be our guest of honor!!! 

(It tastes better than it looks, I swear!)

Tapanade-- serves about 8-10 people
Ingredients:
2 cans of black olives, pitted
1tsp of anchovie paste
Juice of 1 lemon
5 cloves of garlic
1 tbls spoon of capers
1 1/2 tbls Dijon mustard
about 6 tbls of extra virgin olive oil
black pepper

In a large food processor, combine the olives, anchovie paste, lemon juice, garlic, capers, mustard, and black pepper.  Start the processor then slowly pour in the extra virgin olive oil until a well blended paste forms!  Serve over bread or crustinis.  Enjoy!

Italian Wedding Soup

As the weather is cooling down, I always want to spend my weekends cooking!  Today I made Italian Wedding Soup, but the easy way!  Italian wedding soup has meatballs, pasta, and spinach.  How great is that! 

You'll need:

drizzle of extra virgin olive oil

1 yellow onion diced

2 tbs of minced garlic

1 shallot minced

1 tsp of Italian seasoning

1 small to medium bag of frozen Italian style meatballs

1/2 lb of orzo

64 oz of beef broth (maybe a bit more if you go heavy on the meatballs or orzo, so you may want to grab three boxes at the store)

6 oz of fresh baby spinach

Directions:

In a large pot, drizzle about a tbs of extra virgin olive oil then saute the onions, garlic, shallot, and herbs over medium to high heat for about five minutes.  Add the meatballs and let them defrost slightly.  Stir frequently, you don't want them to burn.  Add the broth and bring it to a boil.  Once it's boiling, add the orzo, cover, and cook for about 8-9 minutes.  Turn off the heat and add the spinach.  Gently fold in the spinach until it's wilted.  Serve with a sprinkle or more :) of Parmesan cheese and crusty bread!  Enjoy!

Spicy Sausage Fettuccine

Spice up any date night with this hot meal at home!!!

1 lb of Fettuccine, cook according to the package directions

1 tomato diced

1 yellow onion sliced finely

1 shallot minced

2 tbs of garlic minced

1 sweet bell pepper cut into strips

3 Italian sausages removed form the casings

1/4 tsp of red pepper flakes--- just to spice things up!

1/4 tsp of Italian seasoning

1 big hand full of fresh basil

2 tbs of olive oil

1. Cook Fettuccine

2. Drizzle Olive Oil in the bottom of a large pan

3. Over a medium heat, cook Sausage, onions, shallots, garlic, peppers, red pepper flakes, Italian herbs, and a dash of salt and pepper.

4. When the sausage is cooked through, add the tomatoes and basil, saute for a few more minutes

5. Toss the fettuccine with the spicy sausage and veggies!

(I used a vegetable fettuccine from Ronzoni called Garden Delights!!  It was very good and healthier than plain pasta!)

Pumpkin Pecan Muffins

Fall is here and it's time to get inspired!  Is there anything better than the smell of pumpkin and cinnamon wafting from the oven.  It will fill the whole house goodness, and inspire you to break out the sweaters and scarfs! 

Ingredients:

• 3c of sugar
• 1c cooking oil
• 4 eggs
• 3 1/3 c of all purpose flour
• 2 tsp salt
• 1 tsp of ground cinnamon
• 2/3 c water
• 15 oz can of pumpkin puree

1. Preheat the oven to 350 degrees
2. Grease muffin pan or insert muffin cups
3. In mixer or with a hand mixer, beat sugar and oil together, then add eggs and beat again on low until it is well blended and then set aside
4. In a large mixing bowl, combine dry ingredients and nuts
5. Alternate adding dry ingredients and water into sugar/oil/egg mixture
6. Pour into mixture into the muffin tins
7. Bake for 30-35 minutes, but poke a muffin with a tooth pick and if it comes out clean then the muffins are done.

Greek Pasta Salad

This is soooo good!  I made this for my sister's bridal shower and everyone was asking for the recipe, so here it is guys!  I hope you enjoy it!

• 1/2 lb of cheese tortellini
• 2 plum tomatoes-diced
• 1 14 oz can of chick peas-drained
• 6 oz of fresh asparagus diced into bite size pieces
• 1 tbls of capers
• 2 tbls of diced kalamata olives
• 1/4 of a red onion finely diced
• 1-2 gloves of minced garlic
• about 2 tbls of olive oil
• salt and pepper

1. Cook the tortellini according to the instruction on the package, drain, and allow 10 minutes or so to cool before mixing the salad together.
2. Lightly stem the asparagus in a pan, just a few minutes, you want it to stay crispy. 
3. Remove the asparagus and place it into ice water to stop the cooking and retain the bright green color.
4. Drain asparagus and dry it with a clean dish towel.
5. Then just mix all the ingredients together in a large bowl and put it in the fridge until you are ready to serve it.
6. The olive oil, salt and pepper is the dressing.  The garlic and onions will add to that incredible flavor as the salad marinates.
7. ENJOY!

Easy Breezy Weeknight dinner- Beef, Barley, and Vegetable Soup

Ok, so we are all busy during the week, but that doesn't mean that we can't have a warm and comforting meal with only 20 minutes or less prep time.  Not only that, it's finally starting to cool down outside, what could be better than a harty bowl of beef, barley, and vegetable soup!

• 3.5 lb of stewing beef
• drizzle of olive oil
• 1 large yellow onion diced
• 3 cloves of minced garlic
• 1 bay leaf
• 1/2 tsp of Herbs de Provence (or whatever dried herbs that you like... italian seasoning would work just fine if that's what you have on hand)
• 1- 14.5 oz can of tomatoes-undrained
• 48 oz of beef broth
• 2 cups of frozen mixed vegetables
• 1 cup of pearl barley-rinsed
• Salt and pepper

1. Drizzle olive oil in the bottom of a large pot
2. Season the beef with salt and pepper then brown it in the olive oil
3. Add onion, garlic, bay leaf, and herbs... allow the flavors to mingle about 5-10 minutes
4. Add tomatoes, vegetables, barley, and broth 
5. Bring to a boil, then simmer for about an hour
6. Taste- season with salt and pepper
7. ENJOY!

MANGO

Peel it, slice it, season it, GRILL IT!!!!  YUM!

Rosemary and Garlic Hummus

Perfect appetizer for any occasion

1 clove of garlic minced

1 TBLS fresh rosemary

1 14oz can of Chick Peas (I prefer Hanover)

Extra Virgin Olive Oil

salt and pepper

Throw the garlic, rosemary, and chick peas into a large food processor and slowly pour in EVOO while blending. Blend until smooth.  Add salt and pepper to taste.

Serve with pita chips, veggies, crackers, or bread!!!

Enjoy

What do you have to have in your kitchen...

For Megan:

Last week I was at my friend Jess's house, and we were making dinner... a vegetable lasagna sans noodles.  We needed to slice the eggplant and zucchini very thinly, but she didn't have a good mandoline.  The end result was mutilated veggies and cut up fingers.

On Sunday, Megan, Charles, and Addison came over for lunch.  I served my hummus for and appetizer which is always a hit.  I told Megan how to make it, and I gave her some fresh rosemary from my garden.  She tried to a few days later.  She called me upset because it didn't come out right.  She didn't have the proper equipment to make it... a large food processor.  (We later found out that she used prediced garlic--- and light olive oil--- yuck to both!  Always have fresh garlic and extra virgin olive oil in the house!)

She said I should write a book with included what you need in your kitchen... so instead, here is my list of the top five things that I need that go above the basics.  A double boiler is on my wish list. (hint, hint Sean ;)).

 If you want to add anything to this list please comment!!!  We all love new kitchen tools! 

1. A good Dutch Oven, at least 6 qt.... something that is made out of cast iron and has an enamel coating.  I use Mario Batalie's and I got it at Crate and Barrel.

2. A mandoline slicer... mine is by OXO

3. A hand blender -Cuisinart

4. A full size food processor- Cuisinart

5. Microplane grater- OXO

Fried Zucchini Cakes

These are wonderful for an appetizer or as a side... you can make them bite size or large!  They have the consistency of a crab cake, but loaded with cheese and veggies!

You will need:

1 cup of finely shredded zucchini (about 1 large zucchini)

1/2 cup of finely shredded carrot (1 large or 2 small carrots)

1/2 yellow onion finely chopped

2 large cloves of garlic- minced

1 tbs of fresh oregano

1 cup of shredded Mexican cheese blend

2 eggs

1 cup of bread crumbs

1/2 tsp of yellow mustard powder

1 tsp of salt and a dash of pepper

olive oil for frying

1. Combine all the above ingredients in a mixing bowl.

2. Cover the bottom of a large frying pan with extra virgin olive oil.

3. Form your zucchini cakes and medium/high heat fry until golden brown.

ENJOY

(serve alone or with a dipping sauce)

Sausage, Tortellini, Escarole Soup

I can't really take credit for this recipe because my dad created it when I was young.  Through the years, it has been motified depending on who was cooking it, but it's delicious none the less.  Dad makes it with beef, I use Italian sausage.  My sister uses either one.  Dawn made this for my bridesmaids and me the day of my wedding.  Everyone loved it.  Despite the nerves, I was able to eat a bit of it!  I love it so much, and I hope you will try this soup and enjoy!

Ingredients:

1 lb of Italian Sausage- removed from the casings

1 head of Escarole- cut up

6 oz of cheese tortellini

1 onion-diced

4 large cloves of garlic-minced

2- 32 oz containers of beef broth

1/4 tsp of Italian seasoning

salt and pepper

In a large pot, cook the sausage completely with italian seasoning, onion, and garlic.

Add broth to the pot and bring to a boil.

Add tortellini and cook until it is almost tender then add Escarole until wilted.

Season with salt and pepper.  Top with shredded parmesan cheese.

Enjoy!

Barley Risotto

Though I wouldn't call myself a "meat and potatoes" person, I would very much so call myself a "carbaholic."  Whether it be rice, potatoes, pasta, couscous, or barley,

I have to have carbs at every meal, which has in turn led me to seek out more figure friendly carbs... and by that I mean more fiberous, as I like my figure friendly carbs oozing cheese. :)

I'm a cheese head, what can I say! 

You can add whatever vegetables you like to this dish and it always comes out great.  I like zucchini and/or yellow squash because I find them to be mild in flavor and not overpowering.  After all, it is mandatory that the cheese is the star component, and oh yeah the barley too!

Serves 4-5 people as a side dish

1 cup of pearl barley, rinsed

    1/2 cup of white wine

 2+ cups of chicken broth (I start with 2 and add more if needed)

 2-3 shallots, minced

1 small bulb of garlic, minced (if you like it as much as I do- if not 3-5 cloves)

1/4 tsp or a dash of red pepper flakes

1.5 cups of finely shredded cheese... use your favorite.  I like parmesan, gruyere or anything really.

3 yellow squash, chopped or which ever veggie you plan to use

Fresh chopped herbs or dried herbs for seasoning - italian seasoning or herbs de Provence are always great blends (oregano, parsley, thyme, rosemary, basil, sage.... again use what you like or have on hand) 

(optional but ohhh so yummy is lemon zest from 1 lemon!)

a Tbls of EVOO-extra virgin olive oil

Salt and pepper -- duh!

In a large skillet, drizzle EVOO; heat over medium/high heat

add shallots and garlic saute about 2 minutes

Add in red pepper flakes, seasoning and salt and pepper 

toss in dry risotto for about 2 minutes

Add wine and let the risotto absorb about 50% of the liquid

Add chicken broth bring to a boil then reduce heat to a simmer and cover.

Add the vegetables

Cook for about 50 minutes (until barley is tender), stirring periodically.  You may have to add more chicken broth if the barley has absorbed it all or if it is sticking to the bottom of the pan. 

Remove from heat and stir in cheese, taste and season with salt and pepper if needed.

ENJOY!

Banana Pecan Bread

I love banana bread!  It's sweet like cake, but all the bananas make me feel less guilty for eating it.  Don't you agree?!  Not only that, my mom gave it to me for breakfast when I was little, so I can trick myself into believing it's not dessert... though really it is!
So here you go, skip the box, it's really easy to make fresh!

5 bananas ripe and mashed (wet ingredient)
6 oz of crushed pecans
1 cup of granulated sugar
1/2 cup of light brown sugar
1 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of shortening
1 tsp of salt
2 eggs
2 cups of flour

Preheat the oven to 350 degrees.
In one bowl combine wet ingredients and whisk.
In another bowl mix dry ingredients.
Combine the two.
Stir in crushed nuts.
Grease the bread pan or muffin pans.
Bake for abour 1 hour.... I usually do the toothpick test to see if it's done.  Stick in the toothpick, when you pull it out clean, it's done!

Enjoy!

Cauliflower au Gratin

Saturday, Sean and I went to the farmers market in Winter Park.  I love open air markets, the veggies are sooo fresh and much cheaper than the grocery store!  Not only that, I feel like I'm back in
France "au marche" (sorry no accent marks on this keyboard).  My favorite markets in France were in Arles and Rennes.  In Arles, I'll never forget the barrels of spices and grains!  The smell of the spices were intoxicating!  In Rennes, I'll always remember the gorgeous sunflowers and the seafood! Crabs galore!  Anyway, though Winter Park is in Florida, the market is wonderful, so if you haven't been there yet, I do suggest going! 

After the market, we walked down Park Avenue.  I wondered into The Spices and Tea Exchange.  I got to talking to the owner, and I told him I was a French teacher.  He gave me a free sample of a spice called "Quatre Epices" which in French means four spices.  The spices are white pepper, ginger, nutmeg and cloves.  To me, this meant I had to make a white sauce!   

I should have been born French because j'adore le FROMAGE! (maybe this is not so much a French thing... more of a woman thing!)  There is nothing in the world that's better than cheese... Do you agree?  Well image eating cauliflower, "chou-fleur" en francais, and enjoying it as much as mac and cheese.  Cauliflower, smothered in a cheesy cream sauce, is just heavenly!  (It's a good thing I had bought a head of cauliflower at the market!)

I hope you enjoy this as much as I did!!

• 1 head of cauliflower
• 2 tbls of unsalted butter
• 2 cups of whole milk (we aren't dieting here!)
• 3 tbls of flour
• about 1 cup of shredded Gruyere cheese... swiss would work too.
• 1/2 cup of grated Parmesan cheese
• salt and pepper
• a pinch of quatre epices (optional)    
• Bread crumbs (optional for a crunchy top)

1. Preheat oven to 375 degrees.
2. Chop and boil cauliflower until you can easily poke it with a fork, but you don't want it to become mushy.
3. In another medium size pot, make a roux!  (over low to medium heat, melt 2 tbls of butter with the flour, stirring continuously until smooth.)
4. Heat the milk for 1 minute in the microwave.
5. Stir the milk into the roux and stir/whisk until thickened.
6. Remove from the heat, season the sauce with salt, pepper and quatre epices (optional). 
7. Stir in the parmesan cheese and half of the other cheese you are using.
8. Drain cauliflower.
9. In a baking dish, combine the sauce and the cauliflower, top with the extra 1/2 cup of cheese.
10. Bake for 25-30 minutes.

(I have also done this with spinach... it too was amazing!  I used 1 pound of frozen chopped spinach, boiled, drained and squeezed dried--- Combine it with the sauce above and get ready for the flavor because it's out of this world!)

I'm still eating I swear!

I promise I'm still cooking and definitely eating!  I just haven't been posting... I'm blaming it on the FCAT!  School has been crazy.  I'll get back to posting ASAP, but in the mean time, help me out!  Send me those wonderful recipes! 

   I spent four hours in the kitchen yesterday and while this might be torture to many people, I thought it was absolutely blissful.   Besides, for Valentine's Day, Sean had the most beautiful flowers sent to my classroom, so I have to make a feast for him, well, let's be honest, for me too!  So stay tuned, I'll be posting some new, mouth watering recipes.... cauliflower au gratin, a herb encrusted rack of lamb, and a peach and blueberry tarte!    

Herb and Romano Stuffed Chicken

Chicken, Orzo, and Roasted Fennel with Ramono Cheese

4 pieces of chicken with the bone and skin

3-4 cloves of garlic, minced

1/4 cup of dried italian bread crumbs

1/4 cup of grated Romano cheese

zest of 1/2 a lemon

juice of one lemon wedge

a sprinkle of olive oil

1 cup of fresh parsley

1/2 tbls of chopped fresh oregano (optional)

salt and pepper

Preheat oven to 450 degrees.

Dry the chicken with paper towels and put the chicken in a roasting pan.

Mix the cheese, lemon zest and juice, garlic, herbs, salt and pepper, bread crumbs, and a very small sprinkle of olive oil in a bowl then stuff it under the skin of the chicken pieces.

Season the chicken with salt and pepper.

Drizzle with olive oil and bake for 30-35 minutes or until the chicken is done.

Over the hill ribs