Pork Tenderloin with Maple Mustard Sauce

Published on February 12, 2015February 21, 2015 by carol lou Category: Main dishes, Recipes

This recipe is one of my favorite recipes that I continue to make for many occasions. The spice rub combined with the maple mustard sauce takes this recipe over the top. I usually serve this with a wild rice casserole and a green vegetable. This is definitely a meal to serve that is perfect for entertaining or a week night family dinner. It requires minimum work and the results taste like you have been in the kitchen for hours. This is a recipe that when the meal in over, your guests will be asking for the recipe. If you have any leftover pork you can make a delicious sandwich the next day. Mix any remaining sauce with mayonnaise for a delicious sandwich spread, top pork with sauce and arugula for a great sandwich.

Pork Tenderloin with Maple Mustard Sauce

2015-02-11 06:08:43

Serves 8

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Ingredients

1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/8 teaspoon allspice
1 package pork tenderloins (2 loins), approx. 2.7 pounds
6 bay leaves
2 tablespoons olive oil
Maple Mustard Sauce

Instructions

In a small dish combine all of the spice. Sprinkle mixture over tenderloins. Place tenderloins on a piece of plastic wrap with the bay leaves spread out on wrap. Wrap tenderloins and refrigerate at least 2 hours. Brush tenderloins with olive oil, roast in 425 oven for 25 - 35 minutes or internal temperature reaches 160 degrees.
Discard bay leaves, slice on the diagonal, serve with Maple Mustard Sauce

Notes

Maple Mustard Sauce
In a small mixing bowl combine 1/3 cup pure maple syrup and 2 tablespoon Dijon mustard. Whisk until smooth, serve at room temperature.

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Chocolate Cloud Cookies

Published on February 11, 2015February 13, 2015 by carol lou Category: Desserts, Recipes

Appropriate name for a cookie that tastes like you are biting into a cloud of chocolate. This recipe was on one of my recipe cards from my mother, the only problem was the recipe has been used so many times it is hard to read. I did my best deciphering the amounts and I think I hit it right on target. These cookies are dense with chocolate flavor. These would be sensational with a glass of port or sherry for after dinner. Divine.

Chocolate Cloud Cookies

2015-02-09 14:34:40

Yields 30

Wonderful dense chocolate flavor

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Ingredients

1 cup semi sweet chocolate chips, melted
2 egg whites
1/2 cup sugar
1/8 teaspoon salt
1/4 cup flour
1/2 teaspoon vanilla
3/4 cup chopped walnuts

Instructions

Preheat oven to 350
Beat egg whites with salt until foamy.
Gradually add the sugar and beat until stiff peaks form
Slowly beat in the flour and vanilla
Fold in the melted chocolate and walnuts.
Store in airtight container
Drop by teaspoons on parchment lined cookie sheet
Bake for 10 minutes, immediately remove from pan to cooling rack

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Apricot Champagne Cocktail

Published on February 10, 2015February 10, 2015 by carol lou Category: Beverages, Recipes

Anyone that knows me well, knows that my favorite cocktail is a gin and tonic and my wine choice is usually a full bodied red. However, there are times when a terrific cocktail comes along and I just have to try it. Valentine’s Day is this weekend and what better day to try a new cocktail. Pop the bubbly and celebrate with those you love.

Champagne Apricot Cocktail

2015-02-09 10:11:27

Serves 1

If serving a crowd, mix the orange mixture in a large pitcher; add the champagne just prior to serving.

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Ingredients

Juice of 1/2 orange
2/3 jigger apricot brandy
Squeeze of lemon juice
Champagne
Orange slice, for garnish

Instructions

Combine the first three ingredients. Add champagne, garnish.

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Food Adventures in Atlanta

Published on February 9, 2015 by carol lou Category: Travel

After a busy weekend in Atlanta, I would be remiss not to highlight some of my favorite food stops. After successfully securing a reservation at St. Cecilia, 3455 Peachtree Road in Buckhead we headed there for dinner on Friday night. It was a fantastic and memorable meal. The highlights of the night were the focaccia bread with the ricotta spread, crispy on the outside and pillow soft on the inside, one recipe that I am going to have to try to recreate. Follow that with raw oysters served with a diced apple, mignonette and harissa sauce. Sweet, hot with a slight vinegar zing, a must try for oyster lovers. A large Salami e Formaggi board with dried fruit, fruit mostarda,, and warm piadine (thin Italian flatbread) surrounded by gouda, mahon, casalingo, and lonza cheeses and a mound of paper thin sliced prosciutto. Nothing could be better with a bottle of pinot noir. We finished off with red wine braised beef short rib, parmigiana cream, and sage agnolotti. A delightful meal in a beautiful venue, what could be better?

The following day we stopped at Smokebelly BBQ, 128 E. Andrews Dr. NW in Buckhead for lunch. This is the best of southern BBQ and they serve a large assortment of sauces to try with your meal. After tasting many items on their menu, a few were definite standouts. The Mini Sausage Corn Dogs are served on skewers for dipping, One bite and the comment we all had was how incredible the dough was, like biting into a cloud only to find the perfect sausage bite in the middle. Served along side the corn dogs was a Carolina gold mustard sauce. Then came a plate of Blistered Peppadew Peppers served over goat cheese, roasted almonds, black pepper honey and house-made crackers. I could have stopped there. I would be remiss not to mention the Cherry Cola Ribs, Sweet Potato Souffle, Mac and Cheese and smoked meats. At that point we had to ask for take out boxes to pack the rest for take home. Absolutely everything was fantastic, I can’t wait to go back.

My final stop on Sunday was Café Jonah, 3188 Paces Ferry Northwest, Atlanta. A fixed price brunch on Sunday was incredible. It appeared that everything was made onsite with warm pots of oatmeal, grits, cheese strata ( the one I had was outstanding with sun-dried tomatoes), prosciutto wrapped melons, sweet bites, cinnamon twists and too many things to even try. Glorious to sit on their patio on a warm Georgia morning. I had to say farewell to Atlanta, can’t wait until my next visit.

Bourbon Apple Upside Down Cake

Published on February 9, 2015 by carol lou Category: Breakfast, Desserts, Recipes

This cake is perfect to serve as a breakfast cake or warmed with ice cream for a special dessert. The bourbon apple topping creates a butterscotch layer that intensifies the apple flavor. With the addition of the bourbon, these apples are so delicious this cake will be gone before you can blink. Enjoy!

Bourbon Apple Upside Down Cake

2015-02-05 18:40:09

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Ingredients

Cake
2 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, room temperature
1 cup milk
1 egg
Streusel Filling
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
Cake top
1/4 cup butter
1/2 cup packed brown sugar
3 tablespoons bourbon
2 medium apples, sliced

Instructions

Preheat oven 350
Prepare streusel filling by combining all ingredients until crumbly.
Beat all cake ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes.
Place 10 inch cast iron skillet or 9 inch square cake pan in oven with 1/4 cup butter. When the butter is melted, remove from the oven, add the brown sugar and bourbon. Stir to incorporate. Top with apple slices.
Pour 1/2 of the cake batter over the apple mixture, top with 1/2 of the streusel mixture, top with remaining cake batter and the remaining streusel mixture.
Bake 350 - 40 - 50 minutes, until a cake tester comes out clean
Immediately invert pan on heatproof serving plate. Let pan remain a minute over the cake so the butterscotch can drizzle over the cake.
Serve warm or at room temperature

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Monterey Twist Chicken

Published on February 6, 2015February 6, 2015 by carol lou Category: Main dishes, Recipes

Looking for a chicken recipe that you can make ahead and bake when your guests arrive. This is the recipe for you. You can assemble these chicken rolls 4 to 24 hours prior to serving. Keep them refrigerated and them bake when you need them. This is a great recipe when you need to serve a crowd or if your schedule if full the day of entertaining. With the splash of Mexican spices, this recipe is perfect to plate with sour cream and a lime wedge. Serve with a roasted vegetable and you have a showstopper, not your typical Mexican entrée.

After the chicken has been pounded thin, top with green chilies and cheese. Roll chicken around filling and tuck in the ends.

Step two is dipping the rolled chicken in butter and then rolling into the crumb mixture.

The finished rolls are then refrigerated until you are ready to bake.

Monterey Twist Chicken ready to serve!

Monterey Twist Chicken

2015-02-05 16:07:54

Serves 8

A great make ahead meal that can be made one day in advance

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Ingredients

8 large boneless, skinless chicken breasts
1 7 oz. can diced green chilies
1/2 pound Monterey Jack cheese, cut into 8 strips
1 cup tortilla chips, finely crushed
1/4 cup grated parmesan cheese
2 teaspoons chili powder
1/4 teaspoons ground cumin
Freshly grated black pepper
6 tablespoons melted butter for assembly
4 tablespoons melted butter for drizzling over chicken prior to baking

Instructions

Pound each chicken breast between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
Combine crushed tortillas with the parmesan cheese, cumin, chili powder and pepper. Dip each rolled chicken breast in melted butter and roll in crumb mixture. Place in pan seam side down and refrigerate at least 4 hours or overnight.
Preheat oven to 400
Just prior to baking, drizzle the remaining 4 tablespoons of melted butter over the chicken.
Bake for 25 - 40 minutes, or until done. Garnish with sour cream and fresh limes.

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Shrimp and Rice Salad Pita Pockets

Published on February 5, 2015February 5, 2015 by carol lou Category: Recipes, Salads

Today, as I was looking through our freezer I spotted 1/4 pound of shrimp that I had left from another recipe. I immediately thought I should make shrimp and pita pockets. This sandwich combines the best flavors of curry, served cold in a pita sandwich. The crunch of the apple, the flavor of the shrimp, cashews, green onions, and avocado send this over the top with flavor. Tuck shredded lettuce in your pita, fill with this shrimp and rice mixture and top with a dollop of your favorite chutney. Your mouth will dance the happy dance when you take your first bite. Sensational!

Shrimp and Rice Salad Pita Pockets

2015-02-04 07:24:42

Serves 6

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Ingredients

1 cup cooked rice
1 1/2 pounds medium shrimp, cooked, peeled, deveined, and chopped
1 apple, diced
1 avocado, peeled and diced
1/2 cup salted cashews, chopped
1/3 cup chopped green onion
1 - 2 teaspoons curry powder
3/4 cup mayonnaise
1/2 cup sour cream
Salt and pepper, to taste
Pita bread
Shredded lettuce
chutney

Instructions

Combine the rice, shrimp, apple, avocado, cashews, and green onion in a large bowl.
Mix curry powder with mayonnaise and sour cream.
Pour 1/2 sauce over the shrimp mixture. Fold until well moistened. Use more sauce if needed. Chill 3 - 4 hours.
Serve with shredded lettuce, pita bread and chutney.

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Roasted Cauliflower with Lemon Dill Dip

Published on February 4, 2015February 6, 2015 by carol lou Category: Recipes, Vegetables

I think cauliflower is in the same category as brussel sprouts. Two vegetables that are underrated and ones that many people shy away from when purchasing fresh vegetables. This head of cauliflower caught my eye when I saw it because it was orange and not the typical white variety. I thought what fun to try something new and came home to experiment. I sliced the head of cauliflower in three large slices and then sliced the remaining florets that were left. While the cauliflower was roasting I made a lemon dill sauce to serve with it. I had a hard time waiting to take this photo, I just wanted to dive in and eat it! Very unique and has an amazing taste. Try this the next time you are searching for a vegetable dish, I think you will be thrilled you did.

IMG_2363 (2)

Roasted Cauliflower with Lemon Dill Dip

2015-02-03 15:57:49

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Ingredients

1 head of cauliflower, white, orange or purple
Olive oil
Salt and pepper
1/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons chopped fresh dill
1 tablespoons lemon juice, fresh squeezed

Instructions

Preheat oven to 450.
Slice cauliflower into large slices, slice remaining florets.
Drizzle olive oil over slices, approximately 2 tablespoons.
Salt and pepper, to taste
Bake 10 - 13 minutes, turn cauliflower after 7 minutes.
Combine sour cream, mayonnaise, dill and lemon juice. Serve along side of roasted cauliflower

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Cheddar Cheese Chowder

Published on February 3, 2015 by carol lou Category: Recipes, Soups

Now that we know according to the yearly groundhog that we will be having six more weeks of winter, I think it is time to pull out the soup recipes. I have always tried to make soup on Sundays during the cold winter months. There is nothing better than a warm cup of soup with a salad or bread to sooth the soul on cold winter days. Soup always proves to be the perfect leftover for lunch or dinner during a busy week. This recipe is easy to prepare and perfect as a main dish or quick week night meal. Try adding cooked chicken for a great variation. Always delicious.

Cheddar Cheese Chowder

2015-02-02 11:14:27

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Ingredients

4 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped and peeled carrot
1 cup peeled and diced potato
3 cups chicken stock
1/2 cup flour
2 cups milk
3 cups shredded sharp cheddar cheese
Fresh cracked black pepper, to taste
Garnish, chopped fresh parsley

Instructions

Melt the butter in a large saucepan. Add the onion, celery, and green pepper, sauté over low heat for 10 minutes. Add carrot, potato, and chicken stock. Bring to a boil, reduce heat and simmer to 30 minutes.
Whisk the flour and milk together until smooth. Stir the milk mixture into the vegetable mixture and blend well. Add the cheese and stir until thick and bubbly. Garnish with parsley serve.

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Frittata with Salsa

Published on February 2, 2015 by carol lou Category: Breakfast, Recipes

I just love eggs. I think it is a perfect food, good for you and delicious. My favorite egg is over easy with a piece of toast. However, for the sake of debate, I am always trying new ways to cook that perfect egg dish. This frittata is very easy to assemble and a wonderful additional to any breakfast or brunch. You sauté the vegetables, top with the egg mixture and then pop in the oven for thirty minutes. I like to serve this with salsa on the side. You could also serve warm tortillas on the side with.sliced avocado, that would be a perfect match for the frittata. Slice the frittata, place in a warm tortilla and you have a unique breakfast taco.

Frittata with Salsa

2015-01-31 07:08:00

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Ingredients

2 slices thick-sliced Applewood smoked bacon, diced
1 small onion, diced
1 small zucchini, sliced
10 oz. frozen chopped spinach, cooked and well drained
Salt and pepper, to taste
1/2 teaspoon dried oregano
3/4 cup heavy cream
6 eggs
salsa

Instructions

Preheat oven to 350 degrees.
Diced bacon and cook in ovenproof 10 inch skilled. Remove bacon, drain bacon fat, reserve 1/4 cup in skillet. Sauté zucchini and onion until onion is transparent. Add bacon, spinach, salt and pepper, and oregano to skillet, combine. In a medium size bowl, lightly beat eggs with cream. Pour over vegetable mixture in skillet.
Bake 30 minutes.
Serve with salsa.

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