Monday, September 26, 2011

Pork tenderloin with pineapple mango salsa

My family went so crazy for this that I'm hauling myself out of a cold medicine stupor to post about it.
1 pork tenderloin (you could use chops or a loin too - just adjust the cooking time)
BBQ rub (I had some leftover but any purchased spice mix would be good)
Coat pork with rub, drizzle with olive oil and grill. Set aside to rest.

Into a medium bowl combine:
1 large, ripe mango, peeled, chopped
1 small can chopped pineapple (drained - this juice is a hot item at my house with husband & kid doing tricks to see who gets it)
Juice of one half lime
1 bunch fresh cilantro, clean & chop (you could use less but my family freaking loves cilantro)
Stir together and set aside until dinner time. Easy!

Make some white rice (I added in the zest of the lime along with the juice of the other half lime). Done

Serve the pork sliced atop the rice and then mound the salsa over it (if I'd had a jalapeño handy, I would've chopped and tossed in there..... Woulda been awesome).

My 7 yr old ate thirds. Thirds. Nicely done me.

Monday, September 12, 2011

Quick Tuscan Style

Pork chops:
4 thin cut, bone in pork chops. Season with salt, pepper, spices (we used a rub for chicken tonight)

Grill. Done.

Tuscan White Beans:
2 cans canellini beans, rinse/drain
1 can diced tomatoes (including the juice)
Garlic, salt, pepper, olive oil, thyme
Combine in sauce pan. Bring to simmer. Turn off heat, serve warm.

Sautéed spinach:
1 pig baby spinach
Olive oil, garlic, salt, pepper
Heat oil, garlic in pan. Add spinach and toss until wilted. Remove from heat. Serve.

Easiest dinner ever. Especially if your husband makes it, like mine did tonight. Thanks babe!

Sunday, September 11, 2011

Crazy Fusilli

Turns out there were no beet greens to be had at my grocery store (apparently I live in a culinary backwater).
So here is how you make it

1 pound fusilli (follow directions on package)
8 oz goat cheese, crumble & set aside

1 eggplant, sliced into slabs & grilled, then chop into bite sized pieces
1 zucChini, sliced, grilled then cut into bite sized pieces.

Sauté together:
1 onion, diced
3-4 cloves garlic, smashed & minced
1 red pepper, seeded, chopped
1 can diced tomatoes, drained

I had some leftover sausages from lunch and a few kalamata olives so I tossed those in as well.

When the pasta is done, pull about a half cup of the water out and set aside.

Toss the pasta back into the pot with everything above and toss to combine. If it's too thick, add a bit of the pasta water and toss over the heat until it's all nice & creamy.

I love when I just wing it and it turns out yummy.

I'm baaaaaaack!

After a long, incredibly hot summer of salads, grilling out and vacations filled with corn-on-the-cob, bacon and ice cream I am back to the routine and ready for some cooler weather.

School has started and activities are in full swing so I may be calling an audible from time to time but here is the plan for this week. Happy first day of football to my wonderful husband. I know this is second only to Christmas for him.

Sunday: grilled Italian sausages, baked Caprese salad (okay... That was football snacks) and Fusilli with goat cheese tossed with grilled eggplant, peppers, zucchini and roasted tomatoes. Mmmmmm

Monday: grilled pork chops, baked sweet potato fries and sautéed spinach

Tuesday: karate night - eating out

Wednesday: chicken ranch salad

Thursday: BBQ turkey burgers