Garlic Balsamic Crusted Pork Tenderloin

I've been wanting to try this recipe for a while so when I saw that Smith's had their pork tenderloin on sale the other day I couldn't pass up the opportunity.  I let this marinate for almost twenty-four hours and it was really flavorful.  And wow, tenderloin is every bit as tender as the name suggests.  It puts the other pork cuts to shame.  This recipe comes from The Sisters Cafe.

Garlic Balsamic Crusted Pork Tenderloin

4-5 garlic cloves, finely minced or crushed
2 Tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 Tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you have time, marinate overnight. If not, it will still be great.

Grill Preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let it rest before slicing.

Oven Preparation:
Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Add pork, and brown on all sides.

Transfer pan to oven.  (Or transfer pork to oven-safe pan like a 9X13 pan lined with tin foil, lightly coated with cooking spray.)  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and let it rest 10 minutes before slicing.

Tender Grilled Salmon

The big bag of salmon fillets was on sale at Costco a few months ago so I splurged and bought it.  I haven't cooked salmon at home for years.  Ben doesn't like fish so I usually reserve it for when we eat out.  But man, this is good stuff.  I've made this twice in the past month and I even convinced my kids to try it.  Bryce loved it.  This recipe requires some forethought as you have to let the salmon marinate for some time.  I like to let it sit in the juices overnight.

Tender Grilled Salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

**I broiled mine in the oven.  I set the salmon on an elevated rack on top of my broiler pan and cooked it for about fifteen minutes, flipping half way through.

Baked Chicken Taquitos

These were so good!  I'm not sure why I've never made taquitos before but I will definitely be making these again.  Like most kids, my kids love anything they can dip in something else so these were a hit with the kids.  We tried them dipped in guacamole, salsa and ranch dressing.  I didn't have corn tortillas so I used the uncooked flour tortillas from Costco.  I cooked them lightly on each side before wrapping them up with the chicken filling to bake in the oven.  I also did not spray the taquitos with cooking spray or sprinkle them with Kosher salt.  This recipe came from Mel's Kitchen Cafe. 

Baked Chicken Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa  (I used Herdez salsa verde.)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro  (I used about 1 teaspoon dried.)
1 green onion, sliced finely, white and green parts to equal about 2 Tablespoons
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (I used sharp cheddar.)

small yellow or white corn tortillas (or regular-size flour tortillas)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare this step ahead of time and keep the mixture in the fridge.)

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher salt on top. 

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.

Spinach Mandarin Poppy Seed Salad

We had this as a side salad with dinner the other night and Ben and I both thought it was a great salad.  We liked it so much I made it again the next night.  The dressing is my favorite poppy seed version to date.  As you can see from the picture, I only used spinach and I thought it worked perfectly.  BTW, I halved the dressing recipe and it was enough for both days of this salad.  A little goes a long way.

Spinach Mandarin Poppy Seed Salad

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

 

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

 

Poppy Seed Dressing

 

1/3 c. white vinegar
1 tsp. Kosher salt
freshly ground black pepper, a few turns
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds 

 

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds.  Store in the refrigerator or serve right away. 

Basic Baked Scones

I made scones for the first time the other night and my family loved them.  They were especially delicious with strawberry jam.  I can't believe I've never made them before... they are so easy.  This recipe comes from Our Best Bites.  I have been perusing their site a lot lately.  BTW, you've gotta love the Transformer plate in the picture.  That's what happens when you forget to take a picture until the last scone, which is sitting on your son's plate, is about to be consumed... no time to make it look nice.

Basic Baked Scones

1/3 cup real butter
1 ¾ cup flour
3 T sugar
2 1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk (I used all 6.)

Heat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt.  Cut in butter with pastry cutter until it resembles fine crumbs.

Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. 

Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar.

Cut into 6 wedges and separate on a cookie sheet.Bake 10-12 minutes.The tops shouldn’t be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don’t over-bake.

 
While still warm, split and spread with butter and jam, lemon curd, honey-butter, just about anything! Or let them cool and use them for things like strawberry shortcake.