Some more Pig.

Alright people this is one of those really simple, set it and forget it meals, which I absolutely love.  You can make the bean salad ahead of time and then it is even faster and easier meal.  This is a great go to quick meal, with a super easy spice rub, no marinating necessary.  I really liked the salad, but Logan not really being a bean guy was less impressed, just so you know.  I will keep this short and sweet, because my soon to be in laws are in town and I should probably be entertaining instead of blogging. :)

ENJOY!

Roasted Pork

1 T paprika

1 tsp dried thyme

1/4 to 1/2 tsp cayenne pepper

S&P

2 pork tenderloins (10-12oz each)

1 T vegetable oil

Preheat the oven to 450.  Combine paprika, thyme, cayenne, 1 tsp salt and 1/4 tsp pepper; set aside.

Place pork on rimmed baking sheet; rub with oil.  Sprinkle all over with spice mixture, patting in gently.  Roast until a meat thermometer reads 150, about 20-25 min, let cool.

Black Eyed Pea Salad

1 tsp dijon

2 T cider vinegar

2 T vegetable oil

1 can black eyed peas, drained and rinsed

1 package (10oz) frozen corn kernals, thawed

1 red bell pepper, finely chopped

2 scallions, thinly sliced 

S&P

Whisk mustard, vinegar and oil.  Add vegetables, season with S&P and toss to combine.  

Logan Rating:

Pork: ***

Salad: *

Marathon Meal!

Ok so maybe this doesn't look like a marathon of a meal to you, but it was!  I felt the time crunch and I may have tackled a bit too much, but it turned out great.  We had somewhere to be at 6, but I decided at about quarter to five that I MUST make this meal that I had planned.  I guess it's the neurotic blogger in me.  Anyway, so I started, not realizing what i was getting myself into and about an hour later I was quickly snapping photos for the blog while Logan was shoving his face! :)  I think this was the fastest and most efficient I have ever been in the kitchen, we even managed an entire cleanup before heading out the door.  SUCCESS!  Anyway, while it was stressful and we probably weren't able to enjoy it to the fullest, this was an awesome meal.  Kudos again to you Martha, this woman just can't go wrong.  :)

So this meal consisted of three parts, rum glazed shrimp and mango, bok choy slaw and the most amazing grilled sweet potatoes on the face of this earth!  I'm telling you they are AMAZING!  I have discovered a new grilling side and it will be a new staple of mine from now on.  You are actually supposed to toss the sweet potatoes in butter and cut them up a bit with a spoon after they come off the grill, but Logan loved them so much right off the grill he refused to allow me to tamper with them any further.  I guess the man knows what he wants.

Well enjoy these recipes, we are now well on our way to being done with 100!!!!  So lets see that puts the end of this challenge at about...2 more years!  hahaha I WILL DO IT!

Rum Glazed Shrimp and Mango

1/4 cup plus 1 T fresh lime juice (3 limes)

1/4 cup dark rum

3 T dark brown sugar

1 T fresh ginger

1 1/2 tsp cornstarch

32 medium shrimp

S&P

1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers

2 T vegetable oil

2 bunches watercress ( I skipped this)

Make glaze; combine 1/4 cup lime juice with rum sugar and ginger in a saucepan, bring to a boil over high heat.  Reduce to simmer, whisking occasionally until slightly thickened, about  3 min.  In a small bowl, whisk together cornstarch and 1 T water; stir into lime mixture, cook about 30 sec, until thickened.  Remove from heat and let cool.

Thread shrimp onto 8 skewers.  Season with S&P.  Thread mango slices onto 4 skewers.  Brush all over with glaze.

Heat grill to medium high, oil grates.  Place shrimp and mango on the grill; cook turning once, until blackened on spots and shrimp is opaque throughout, 3-4 min.  

In a large bowl, whisk together remaining lime juice with 2 T oil, season with S&P, toss with watercress.

Serves 4.

 Logan Rating: ***

Grilled Sweet Potatoes with Scallions

3 sweet potatoes, peeled and cut lengthwise into 1/2 in pieces

3 T olive oil

1 tsp dried thyme

1.4 tsp cayenne pepper

S&P

2 T butter

2 scallions thinly sliced

Heat a grill to medium.  Toss sweet potatoes with olive oil, thyme and cayenne pepper; season with salt and pepper.

Grill the potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 min. 

Return the grilled potatoes to the bowl; add the butter, and break the potatoes into large pieces with side of a spoon.  Toss in the scallions, and serve.

Serves 4.  

Logan Rating: *****

Bok Choy, Carrot and Apple Slaw

1 lb baby bok choy ( I had regular), halved lengthwise

S&P

1 apple, peeled and cut into matchsticks

2 large carrots, shredded

3 T fresh lemon juice

1 T vegetable oil

1 tsp fresh ginger

Rinse the bok choy under cold water to remove grit.  Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 tsp salt.  Toss to coat.  Top with a plate that fits inside the colander, weight with a heavy object.  Set aside in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, oil and ginger.  Add bok choy; season with salt and pepper.  Toss.

Serves 4.

Logan Rating: ***

Super Simple Sloppy Joes

Back on the cooking bandwagon everyone!  I decided to start out with something quick and easy, because while I am home, we are super busy.  This meal definitely brought back some childhood memories.  While it was really good and tasted significantly lighter and fresher, I don't think anyone could top my mom's sloppy joes...probably because she puts so much love in them! hahaha barf right?!  But really, kudos mom, you can cook a mean sloppy joe!  Don't get me wrong people, this is a delicious recipe, so try it out!  I used ground turkey instead of beef, because its leaner and well it's what I had in the freezer.  ENJOY!

Sloppy Joes

1 T oil

1 medium onion finely chopped

1/2 green pepper, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, minced

S&P

1 lb ground beef

1 can tomato sauce (15 oz)

1/4 cup ketchup

1 T worcestershire

4 hamburger buns

In a large skillet, heat oil over medium high heat.  Add the onion, bell pepper, celery, and garlic; season with salt and pepper.  Cook, stirring frequently until veggies are softened, 5-7 min. 

Add ground beef to skillet, cook, breaking up meat until it is no longer pink, 6-8 min. 

Stir tomato sauce, ketchup and worcestershire into beef mixture.  Simmer until thickened, stirring occasionally, 6-8 min.  

Season mixture with more salt and pepper, as desired.  Spoon onto buns and serve immediately. 

Serves 4.

Logan Rating: ***

Custard!

I have another dessert to share with you.  This was really simple and I dare you all to try it, such a delicious and light dessert!  I was really just excited to use the custard cups that came with my baking dish set for the first time.  I am definitely not a baker, but am becoming more and more surprised with just how easy it can be.  Really give these a try they are so simple and REALLY delicious!

Lemon Custard Cakes

Unsalted butter at room temp

3 large eggs, separated

1/2 cup granulated sugar

2 T all purpose flour

2-3tsp grated lemon zest (from 1 lemon)

1/4 cup fresh lemon juice

1 cup milk

1/4 tsp salt

confectioners sugar for dusting

Preheat oven to 350.  Set kettle of water to boil.  Butter 6, six oz custard cups, and place them in a roasting pan or baking dish lined with a kitchen towel.

In a large bowl whisk together egg yolks and granulated sugar until mixture is light; whisk in flour.  Gradually whisk in lemon zest and juice, then whisk in milk.

With an electric mixer beat the egg whites and salt until soft peaks form.  Add to the lemon mixture; gently fold in with whisk.  (batter will be thin).

Divide batter among the cups.  Place the pan in the oven and fill with boiling water to reach halfway up the sides of the cups.  Bake until the puddings are puffed and lightly browned, 20-25 min.  Serve warm or at room temp, dusted with confectioners sugar. 

Logan Rating: ****

Lost blog...black beans and rice.

I was just going through the recipes I have done in my cook books and realized that I forgot to blog a recipe.  This was about a month ago, when a good friend was in town and I totally forgot to take pictures.  Therefore I also forgot to blog it!  Anyway I really wanted to get this recipe up here to make sure my count is accurate, have to make sure I get credit for EVERY recipe! :)  Anyway this was an awesome recipe!  I have never heard of putting beets in black beans and rice, but this was such a refreshing delicious meal.  If you love beans and rice you have to try this recipe.  I know I will be making this again.  ENJOY!

Brazilian Black Beans

3 medium beets, scrubbed and trimmed

1 bag (1lb) dried black beans, rinsed

S&P

2 garlic cloves

2 T vegetable oil

1 scallion, trimmed and thinly sliced

1/2 cup packed chopped cilantro

cooked rice and lime wedges for serving

shredded cheddar cheese for garnish

In a dutch oven or heavy 5 qt pot combine beats, beans and enough water to cover; season with S&P.  Bring to a boil, reduce to a simmer and cook, uncovered, until beets are tender when pierced with a knife, about 45 min to an hour.  (add more water as needed to keep covered)

Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice.  Continue to cook beans until tender, about 1 hour more, pour off any excess liquid.

On a cutting board, finely chop garlic and sprinkle with salt.  Using a chefs knife, press flat side of blade back and forth across garlic to make a paste.  In a small skillet, heat oil over medium; add garlic paste, scallion and cilantro.  Cook about 2-4 min.

Stir scallion mixture into beans; cook over medium about 5 min to allow flavors to meld.

Serve beans and beets over rice, with lime wedges.  Garnish each portion with cheese, scallions and cilantro.  (sour cream is really good too).

Logan Rating: ***

I'm BACK!

Hello blogging world!!!  So sorry it has been so long!  I just returned back to Montana from traveling all over the country.  What a blast I had spending time with family and friends.  While I did little to no cooking on my vacation, I did it a ton of great food and I'm sad to say I took no pictures of any of it!  Well you will just have to trust me, it was great! :)
So lets do some food blogging!  I will share with you the few recipes, but didn't have time to blog before I left.  Then I promise I'll be back on track for a little while.  I'm headed to the grocery store in just a little bit and can't wait to get back into the kitchen!
So here is an awesome enchilada recipe I made a few weeks ago, hope you like it.

Ok so these enchiladas were made from the leftover pork that I had from the roasted pork loin with apples and leeks.  I had plenty of leftover, until my dog Rylie decided it looked very appetizing sitting on the counter all juicy and perfectly shredded.  I stepped out of the room for about 10 sec and came back to her on the counter chomping on some of my shredded pork!  I guess I can't blame her, it was delicious! :)  Anyway I still  had enough pork, but the enchiladas were just a little less packed than normal.  These were pretty awesome, however Logan and I decided that we still like the usual red sauce enchiladas better.  But give this one a try, you may be pleasantly surprised.

Pork Enchiladas with green sauce

2 T olive oil

1 large onion, coarsely chopped

4 garlic cloves, finely chopped

3 lbs tomatillos, husks removed, rinsed and coarsely chopped

3/4 cup water

S&P

1 lb roasted pork tenderloin shredded

1 cup frozen corn kernels

12 corn tortillas (6in)

2 cups coarsely grated white cheddar cheese

Preheat oven to 450.  Heat oil over medium and add onion and garlic.  Cook stirring until onion softens, about 5 min.  Add tomatillos and water.  Bring to a boil and reduce to simmer; cook until tomatillos are soft, about 5-7 min.

Transfer tomatillo mixture to a food processor and blend until smooth; season with s&p.  Combine pork with 1 cup tomatillo sauce and the corn; mix to combine.  Transfer remaining sauce to shallow bowl.

Hold each tortilla with tongs and heat over a gas burner until lightly charred (or heat is skillet).  Wrap tortillas in kitchen towels to keep warm.  

Working with one tortilla at a time, dip in sauce, place on work surface, and fill with 1/4 cup pork mixture and 1 T cheese.  Roll up and arrange seam side down, in a 9x13 in baking dish.  Top with remaining sauce, pork mixture and cheese, cover with aluminum foil.

Bake until sauce is bubbling, about 15-20 min.  Remove foil and continue to bake until cheese is browned, about 15 min more.  Let cool 10 min. Serves 6.

Logan Rating: ***

BIG news!

Well I wanted to let you all know that I haven't blogged my most recent meals because we have been SO busy, and I also wanted to warn you that there will be a few weeks of no posts with me traveling all over the country.  Ok I know your wondering...whats the news?  Well the day before yesterday, my bofriend, Logan of almost 6 years popped the big question.  So yes blogging world, we are engaged!!!!!!!!!!!!  Hopefully this is a good enough excuse for you all, however I do realize that hardcore bloggers should really have no excuses, so I apologize for that!  While this is not food, I will post a picture...its made out of Karats does that count?? hahaha

We are SO excited and have had such an outpouring of love from family and friends, this is what life is all about!  So blessed!

Logan Rating: OFF THE CHARTS :)

Classic Combination-Pork & Apples

Alright I'm staying on top of my blogging game, this meal was made LAST NIGHT...wahooo!  So this is the first part of pork two ways.  I decided to stretch the pork that I bought this week into two meals, great way to save money and so far a very delicious idea.  No I will not take all the credit for this great idea, it's actually in the cookbook!  Can you believe it?  This cookbook not only gives you delicious meals but money saving tips as well...that's right people and this is why it is my favorite!  The other thing that I love about this recipe is the way the pork is cooked, under the broiler.  Which is a really quick way to cook this meat and really exciting for me since I had anticipated a long time in the oven.  I looked at the recipe again and realized the meat only took about 20 min to cook, AMAZING!  And to prove that this meal really is quick and easy, I made it in about 30 min from start to finish right  before our second pre season kickball game!  You did read that correctly, ladies and gentlemen, Logan and I are now a part of a pretty kick ass kick ball team, which is aptly named "Kick your balls, say YEAH!".  We have yet to win, but our team spirit is awesome and we have a pretty awesome neon theme going.  I know you're just dying for a picture...so here you go...

Well now that I know you are all jealous, we can get back to the food! :)

While I felt like this was much more of a fall meal, Logan and I both enjoyed it thoroughly.  AND just as icing on the proverbial cake, I actually cooked the meat PERFECTLY, which is a pretty rare thing with pork, no pun intended.  It was a little pink in the very center, nice and tender, SUPER delicious!  This time the meat thermometer really did it right, I've learned to not always trust that thing.  And the leeks and apples on the side really couldn't be easier, just a simple sauté, which takes just about the same amount of time as the pork does to cook...how convenient.  Try this one out...I won't be offended if you wait till Sept or Oct...I'll probably make it again then when our apple trees are producing!

ENJOY!

Pork Tenderloin with Sautéed Apples and Leeks

2 pork tenderloins (about 1lb each)-only if you are going to use leftover for another recipe otherwise one tenderloin will do. 

 2 T olive oil 

S&P

2 leeks, white and light green parts only, halved lengthwise and cut into 1in pieces

1/2 tsp fennel seeds

3 gala apples, cored, halved lengthwise and then crosswise, cut into 1/4in pieces 

1 T honey

1 tsp red wine or sherry vinegar

Heat broiler, with rack set 4 in from heat source.  On a rimmed baking sheet rub pork with 1 T of oil; generously season with S&P.  Broil until thickest part registers 145, about 14-18 min.  Transfer pork to a plate.  Cover loosely with foil and let rest about 10 min, the internal temp will rise about 5 degrees during rest. 

Meanwhile heat remaining oil over medium heat, add leeks and fennel seeds; cook until leeks are tender, about 6 min.  Add apples and cook until just beginning to soften, 3-4 min.  Remove from heat and stir in honey and vinegar.  Season with S&P.  

Serves 4.

Looks pretty good right?  TRY IT!

Logan Rating: *****

All up to date...Salmon Patties

Ok folks, thats right this crazy marathon of blogging is complete after this post and lets hope I never let it get this out of hand again...uff dah!  Ok so I'm going to say it again...another AMAZING summer meal.  This one is definitely at the top of my list and you'll be able to tell by his rating, tops logan's as well.  A really inexpensive way to use salmon, because you can make it stretch, I halved this recipe and actually only used 1/2 lb, which was like $3!  Although next time I would truly half the recipe and get .75 lbs.  Now I do have some tips for you that I learned the hard way.  So when you fry up these awesome little patties, make sure your pan is pretty hot so that right away they get a sear on them, this will help them to not fall apart.  AND make sure you thoroughly spray the pan before you put them in AND before you flip them, even though the instructions do not say this.  My patties were a failure for the most part, but they still tasted fantastic!  I luckily had 3 that turned out ok for picture purposes ;).  The noodles are FANTASTIC by the way, and they perfectly accompany this meal, best asian noodles I've ever made I think.  The sauce is also another one that you just have to make, its SO easy and it totally makes this dish. So don't skip it!  Alright everyone, enjoy this recipe and cross your fingers that I will be much better at blogging in the future.  However I do leave this friday for HOME (MN) and a small trip down to NC to visit one of my favorite people in the whole wide world...so I will be MIA for a few weeks, although I may decide to still do some blogging....we shall just have to wait and see.  Hope everyone is having a fantastic monday!  

Enjoy!

Asian Salmon Patties

1 1/2 lbs skinless salmon fillet, finely chopped

2 shallots, minced

2 T grated ginger

1 large egg

1/4 tsp red pepper flakes

S&P

sesame mayonnaise for serving (recipe below)

In a large bowl, combine salmon, shallots, ginger, egg, red pepper flakes, 1 tsp salt and 1 tsp pepper.  Form into 8 equal patties, about 1 in thick.  Freeze until just firm, about 20 min.

Heat large nonstick skillet over medium high.  (SPRAY SPRAY SPRAY).  Cook until browned on both sides and just opaque through, about 4-6 min per side.  

Serves 4.

Sesame Mayonnaise

1/3 cup mayo

2 scallions, thinly sliced

2 T fresh lime juice

1 tsp toasted sesame oil

Stir together all ingredients, chill and store up to 3 days

Chinese noodles with sesame dressing

8 oz thin chinese noodles

1 T veg oil 

1/4 cup lime juice

2 T soy sauce

1 tsp toasted sesame oil

2 tsp brown sugar

1/8 tsp red pepper flakes (if you like it hot add more)

3 T coarsely chopped cilantro

S&P

Bring pot of water to boil; cook noodles according to package directions.  drain and rinse under cold water.  Transfer to large bowl, toss with oil.

In a small bowl, whisk together all the other ingredients and then pour sauce over noodles, season with S&P.

SO GOOD!

Logan Rating: *****

Another weird sandwich...Fig and Prosciutto

So here is another one that I never would have made if it weren't for this challenge.  This is very exciting for me, because it was SUPER delicious.  It's just really cool to branch out and make things that aren't necessarily mainstream and have them end up to be awesome...makes me realize how much I've been missing out on over the years.  So hopefully this blog inspires all 10 of you (haha) to think outside the box and cook things that you wouldn't normally venture to cook.   

This sandwich is a little more time consuming because of the fig-jam, but if thats made ahead of time, then its super easy and quick.  I couldn't believe how much we liked this one, I though it would be ok, but in fact it was absolutely delicious!  I served it with a simple salad with garlic vinaigrette, which I believe the recipe is in a previous post.  I dare you all to try this one, I swear you won't be disappointed!!

Prosciutto and Fig-Jam Sandwiches

1 large baguette or soft italian loaf

fig jam

4 oz prosciutto

4 oz asiago cheese, thinly sliced

1 small bunch arugula, washed and dried

Cut baguette into four 5-6 in long pieces.  Split each piece horizontally leaving one side intact.  Spread all the bread with fig jab, layer bottom halves with prosciutto, cheese and arugula.  Fold halves together and serve.

Serves 4. 

Fig Jam

10 oz dried figs, stemmed and cut into 1/4 in pieces

3 T sugar

1 1/2 cups water

1 T lemon juice

Combine figs with sugar and water, bring to boil stirring to dissolve sugar.  Reduce heat.  Cover and simmer until almost all liquid has evaporated and figs are tender, about 20 min.  

Transfer to a food processor;  add lemon juice.  Puree until smooth.

Makes 1 1/4 cups.  ( halved this recipe and still had leftover.)

Logan Rating: ****