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Sunday, February 9, 2020

Instant Pot Balsamic Brown Sugar Pork Tenderloin

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I'm always looking for an amazing recipe for my Instant Pot. Got this one online and just because it's me, I had to change it up, knowing if I substituted a few ingredients or cut back on a few others, I'd like it even more. I love it when I'm right! :) This, melt-in-your mouth pork tenderloin, will leave you and your family happy and satisfied! 

Ingredients:

- 1.5 lb. pork tenderloin
- 2 Tbs olive oil
- 1 1/2 tsp. Lipton Onion Soup Mix
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 3 Tbs soy sauce
- 1/4 cup brown sugar
- 2 Tbs balsamic vinegar 
- 1/4 cup water
- 2 Tbs corn starch + 4 Tbs water

Set pressure cooker to saute' mode. Rub olive oil over pork tenderloin and then season with onion soup mix, pepper, and garlic powder. Use tongs to place tenderloin in the pot and brown on all sides. Whisk together, soy sauce, brown sugar, balsamic vinegar, and water. Add to the pot. Secure the lid and make sure the steam valve is closed. Set to PRESSURE COOK (on HIGH PRESSURE) for 10 minutes. When cook time is up, let natural release for 5 to 6 minutes, then turn the steam valve to the venting position. (I always use a towel to cover the steam vent so I don't get burned). Remove lid once float valve drops down. Remove pork from the Instant Pot and change the Instant Pot setting back to the saute' mode. Mix the corn starch and water in a little container and shake until dissolved. Add to the Instant Pot and whisk until the sauce starts to thicken. Slice tenderloin and serve with the scrumptious glaze on top. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here

"Follow your heart, but take your brain with you." - Anonymous

Monday, January 27, 2020

SUPER BOWL 2020 - FOOD! FUN! FOOTBALL! (and the commercials)

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Who are we kidding? We all know one of the best things about watching the Super Bowl, besides the commercials, is all the scrumptious food we get to devour! Here are a few amazing ideas for your Super Bowl party that will definitely score a touchdown with your friends and family! 

EASY INSTANT POT IDEAS - 

Beef Stew

Honey Glazed Pork Tenderloin

Butternut Squash Soup

Butter Chicken






SOUPS AND CHOWDERS -













APPETIZERS -


























Sunday, September 22, 2019

Coconut-Curry Collard Greens with Sweet Potato

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Stop wrinkling your nose... it's good!!! Coconut milk, curry, and lemon juice are part of the reason this lively side dish is so tasty and healthy! 

Ingredients:

- 1/2 of a 15 oz. can of coconut milk (*See note)
- 2 Tbs water
- 1 tsp. yellow curry powder
- 1/2 tsp. salt
- 1/4 tsp. ground turmeric
- 8 cups chopped collard greens
- 1/2 Tbs lemon juice
- 2 cups cooked sweet potato, cubed

In a large sauce pan, heat coconut milk, water, curry, salt, and turmeric over medium-high heat to boiling. Add collard greens, and reduce heat to a lively simmer. Cover and cook about 10 minutes, stirring occasionally, until collards are tender. Stir in lemon juice and cooked sweet potatoes. Cook until heated through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

*What do I do with the leftover coconut milk from the 15 oz. can? Well let me tell ya! You pour it into a small bowl or mason jar, add 1/2 cup chia seeds and 2 tablespoons of pure raw honey. Stir and cover. Put in fridge and enjoy a healthy chia seed pudding with fresh fruit for breakfast or a midday snack. It's incredible and very healthy. (Yes, coconut milk has fat, but it's good fat so no worries!) :) 

"We are here to love, encourage, and support everyone. 
And that's it." - Anonymous

Sunday, September 8, 2019

Butter-Basted Halibut with Curried Creamed Corn

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You really need to make this just for the "halibut". Get it? haha! A wonderfully easy meal you can make in minutes that tastes like it took you hours! 

Ingredients:

- 2 Tbs olive oil
- 1/4 cup shallots, diced
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. yellow curry powder
- 1, 14 oz. can of creamed corn
- 3 sprigs of thyme
- 1 cup of halved cocktail tomatoes
- 3 Tbs butter
- 2, 6 oz. Halibut fillets
- fresh basil 

Add olive oil to a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes, stirring frequently. Add salt, pepper, and curry powder and stir. Pour in can of creamed corn and add thyme sprigs and tomatoes. Cook until it starts to boil and then turn the burner off. Let set on burner (without heat) while preparing the halibut.

How to butter-baste your halibut: In another large skillet, heat butter over high heat. Once melted, add halibut. Let cook for 3 to 4 minutes on one side while continually spooning hot butter on top of the fish. (You can tilt the skillet slightly to easily spoon the silky butter). The hot butter will cook the top of the fish without the need to flip the fish over. Keep spooning hot butter on top until the fish is done (opaque and fish flakes easily with a fork.) 

Remove thyme sprigs from creamed corn mixture and discard. Spoon creamed corn mixture in a dish and place the halibut on top. Add basil and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here

"Basting, Poaching, Pan-Searing, or Deep-Frying.... 
I'll eat it." - Anonymous


Sunday, September 1, 2019

Quinoa and Broccoli Casserole

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One of our favorite TV channels is the Food Network Channel. Alton Brown hosts a series called "Good Eats". He featured this recipe on an episode one night, and the next day I was at the grocery store buying all the ingredients. Slightly altered but still just as tasty. Need a great recipe for a gathering or party? Here it is. You're welcome! 

Ingredients:

- 1 1/2 cups quinoa
- 3 cups chicken stock
- 3 tsp. kosher salt, divided
- 12 ounces broccoli florets, chopped
- 4 to 8 ounces button or cremini mushrooms, chopped (if you're a huge mushroom lover, 8)
- 4 Tbs unsalted butter, divided
- 1/2 large onion, diced
- 1 Tbs dry mustard
- 1 1/2 tsp. smoked paprika
- 1/4 tsp. fresh ground black pepper
- pinch of red pepper flakes (1/8 tsp. or less)
- 1/4 tsp. ground white pepper
- 3 cups half and half
- 1 large egg
- 16 ounces sharp Cheddar cheese
- 1/2 cup mayonnaise

Place quinoa in a fine sieve or strainer and rinse thoroughly under cool running water. Drain.

Position oven rack in the middle of the oven and heat to 350 degrees F. 

Bring quinoa, chicken stock, and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover, and cook for 10 minutes. Remove lid and add the broccoli right on top of the quinoa. Cover and continue to cook 5 more minutes.

Heat a large skillet over high heat and add the mushrooms and 1/3 cup water. Cook until the mushrooms collapse, 2 to 3 minutes, and then add 2 tablespoons of the butter. Cook until browned. Remove to a large bowl. 

Add the remaining 2 tablespoons of butter to the skillet along with the onions and remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, red pepper flakes, and white pepper; and cook for 1 more minute. Add the half and half to the pan and heat until warm.

Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the skillet and add the cheese, stirring until melted. 

Add the quinoa, broccoli, mayonnaise, and the melted cheese mixture to the large bowl of mushrooms and stir to combine.

Pour the quinoa mixture into a 9x13 baking dish. Bake until set and just beginning to brown, about 45 minutes.  Cool 10 minutes before serving and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Cooking with love provides food for the soul." - Anonymous