Caramelized Pork Slices

I picked caramelized pork slices for my first recipe to follow.  I found this one in my Taste of Home Cookbook.  I was a little skeptical at first that it would be so delicious; orange juice, brown sugar and molasses sounded a little too simple of a combination to make a delicious feast.

2014-01-05 001 006

Please forgive the quality of my pictures; I do not like my new camera!  If you’ve been following me since my first post in 2011 I think you’ve seen some beautiful pictures of food (a few not so good but for the most part….).  However my beloved camera has a fleck of something between the lenses so I decided to spring for a “cheap” camera; either I don’t know how to use it or it really sucks!  I am leaning towards the latter as I don’t want to be the one at fault!  If I’d realized the pictures were so bad I’d have gotten out the old camera but alas I have eaten dinner so there is nothing to show now.

Caramelized Pork Slices

  • 1 pound pork tenderloin cut into one inch slices
  • 2 teaspoons oil
  • 2 cloves garlic minced
  • 2 Tbs brown sugar
  • 1 Tbs orange juice
  • 1 Tbs molasses
  • 1/2 tsp salt
  • 1/4 tsp pepper

Flatten pork slices to 1/2 inch thick.  Heat oil in large non-stick skillet over medium high; brown pork on both sides. Remove and set aside; keeping warm.  In same skillet reduce heat slightly and saute garlic for one minute.  Add brown sugar,  orange juice, molasses, salt and pepper. Return pork to skillet and cook until pork is cooked through flipping occasionally.

2014-01-05 001 002

A couple of amazing things happened as I cooked this.  The “sauce” sort of candies as it cooks; hence the caramelized….  I used a really big skillet so my husband was in awe of watching the “searing hot flavor bubbles” dance in the pan.  I flipped my pork a few times; I probably should have let it set on one side a bit longer to intensify the caramelization but I got antsy.  I tried not to change anything about the recipe; I even measured my oil, salt and pepper; I did however squeeze my own orange juice for the tablespoon it needed. If I make it again I probably wouldn’t saute the garlic; I prefer a fresher taste to my garlic and sauteing at that intense of a temperature in such a large pan it lends to browning; which brings out a nutty flavor but can easily get bitter if taken too far. Taste of Home credits Elisa Lochridge with this recipe and I must say “way to go Elisa” a delicious recipe indeed.

Enjoy ~ Kimberly

Chicken Marsala ~ light version

I decided to give a light version of Chicken Marsala a try.  Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed.  I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!

DSCN4354 (800x584)

  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
  • a sprinkle of thyme, salt and pepper
  • 1/3 cup Marsala wine
  • 1/3 cup chicken stock
  • 2 Tbs cold water
  • 2 tsp cornstarch

In medium skillet heat olive oil and saute mushrooms about 5 minutes.  Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned.  Add Marsala and chicken stock.  Bring to a simmer and cook about 5 more minutes or until chicken is cooked through.  Combine cold water and cornstarch in small bowl.  Add to simmering broth; stir until thickened.

Enjoy ~ Kimberly

Shrimp Primavera

I had a craving for a Shrimp Primavera today.  I went with a simple pepper, mushroom and onion combination. Super tasty; I perhaps could have seasoned it a bit more but the flavors of each ingredient came through nicely as I made it.

DSCN4321 (800x600)

  • 1/2 pound angel hair or desired pasta cooked according to package directions (reserving about 1/4 cup of pasta water)
  • extra virgin olive oil
  • 1 bell pepper
  • 1/2 medium onion
  • 1/2 jalapeno
  • 8 o.z. mushrooms
  • 12 o.z. shrimp
  • salt and pepper to taste
  • 1 cup fresh tomato – cut into wedges
  • 3-4 cloves garlic
  • 1 Tbs fresh basil
  • parmesan cheese

In skillet heat about 1 Tbs olive oil. Cut pepper, onion, jalapeno and mushrooms into chunks.  Saute about 5 minutes until desired tenderness.  Remove from skillet and set aside.  In same skillet heat a little more olive oil.  Add shrimp; season with salt and pepper and cook until shrimp is cooked though about 5 minutes depending on size of shrimp.   Return veggies to pan and stir in tomato, garlic, basil and reserved pasta water.  Toss with pasta and serve with parmesan cheese.

Enjoy ~ Kimberly

Meatloaf ~ plain and simple meatloaf

I haven’t posted in quite some time and I’ve promised a few of you I would get back to it.  I’ve gotten in to several new projects that are taking so much of my time that I haven’t really taken time to create any new recipes lately.  I have a tendency to throw things together without keeping track of what I am doing so I need to get back in the habit of keeping track of these things.  So without further ado I will post a simple meatloaf recipe I made the other day.  This is another from the family cookbook.  My sister Pam gets the credit for this one!

DSCN3892 (800x600)

  • 1 egg
  • 3 slices soft bread
  • 1 1/2 tsp salt
  • 1 1/2 pounds ground beef
  • 1 cup milk or tomato juice
  • 1/2 cup finely chopped onion
  • 1 Tbs Worcestershire sauce

Combine all ingredients and shape into a loaf.  Bake 1 1/2 hours at 350 degrees.  If desired top with ketchup or bbq sauce the last 30 minutes of baking.  I used a mix of ketchup, mustard, and brown sugar.  When we were kids we always used open-pit bbq sauce so go with the flavor you like.  Sometimes I will just use straight ketchup too.

Enjoy ~ Kimberly

Quick and Easy Chicken Noodle and Asparagus

I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes.  This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.

DSCN3499 (640x480)

  • 2 cups uncooked egg noodles
  • 1 large boneless chicken breast – diced or sliced
  • 1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
  • salt, pepper and a bit of cayenne if desired
  • 2 cloves garlic minced
  • 1/2 pound fresh asparagus
  • juice of half a lemon and some zest if desired

Cook noodles according to package directions.  In skillet heat oil, add chicken breast.  Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through.  Add asparagus to skillet and cook a few minutes or until asparagus is tender.  Stir in garlic, lemon and egg noodles; heat and serve.

Enjoy ~ Kimberly

Mushroom and Mozzarella Meatballs and Spaghetti

I have posted some meatball recipes before but as I was contemplating fixing today’s dinner I realized: why not put them in the crock pot with the sauce to heat everything together?  It was a brilliant idea if I do say so myself.  It’s always so messy heating spaghetti sauce as it can splatter about if you heat too high and a longer heat time allows the sauce to infuse with the meatballs to perfection!

DSCN3487 (640x480)

I added my sauce and cooked meatballs to my slow cooker and heated on high for about 1 1/2 hours.  It was most likely ready sooner but I wasn’t.  Here’s my meatball recipe for today:

  • 3 cloves garlic – minced
  • 1/2 cup diced mushrooms
  • 1/4 cup diced bell pepper
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 3/4 cup mozzarella cheese
  • 1/2 crushed red pepper
  • 1/4 black pepper
  • 1 tsp oregano
  • 1/2 tsp salt

Combine all ingredients in large bowl.  Form into meatballs; I made large meatballs today and go about 10 from the mixture.  Bake at 375 degrees until cooked through; about 30 minutes for large size.

Add to sauce and heat as desired; serve with cooked pasta.

DSCN3488 (640x451)

Enjoy ~ Kimberly

Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

DSCN3476 (640x480)

Enjoy ~ Kimberly

Mexican inspired Meatloaf

I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with  a mexican twist.  Quite tasty, the avocado really made it all come together.

DSCN3468 (640x480)

  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 Tbs crushed cumin seed
  • 1 Tbs mexican oregano
  • 1/4 tsp black pepper
  • 2 small flour tortillas
  • 1 cup cheddar cheese
  • hot sauce

In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese.  Form into loaf and bake at 350 degrees for about 1 hour or until cooked through.  Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.

DSCN3466 (640x480)

Enjoy ~ Kimberly

Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

DSCN3458 (640x480)

  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

DSCN3456 (640x480)

Broiled Mahi Mahi

We decided tonight to go with a broiled technique for our mahi mahi.  A simple technique for fixing fish. It could  be seasoned anyway desired.  I’d gotten a new seasoning blend for christmas that is called Peri Peri seasoning; a spicy blend with cayenne, fenugreek, cardamom, cumin, and allspice …. just to name a few of the ingredients.  Sounded like a strange combination but it all worked very well together and was nicely spicy.

DSCN3437 (640x480)

  • 1 pound mahi mahi fillets (3-4 pieces)
  • olive oil
  • seasoning

Oil baking sheet well.  Place fish on baking sheet and season both sides with desired seasoning; even just a little salt and pepper is great.  Broil about 3 inches from heat for 5 minutes.  Flip over and broil an additional 4-6 minutes until cooked through.

DSCN3436 (640x480)

Enjoy ~ Kimberly