Pork Tenderloin with Orange Compote

Pork tenderloin can be a tricky cut to cook. I find that sometimes I can have a well done outside and a rare inside or I can end up with a dry piece of meat, both of which are undesirable.

This recipe, I think, provides a foolproof way to cook pork tenderloin. Because it cooks in liquid, the meat stays succulent, even if you cook it past 145°. I didn’t have a dutch oven, so I cooked it in a large skillet. Also, don’t let the time deter you. It does take awhile, so this may not be a weeknight go-to, but the hands-on time is rather small. Continue reading

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Blackberry-Brie Burger

Awhile back I had an Elk burger from Square 1 Burgers that was absolutely delicious. I can’t remember exactly what was in that burger (All I recall is elk, cheese, and jam. Maybe some caramelized onion.) but it definitely inspired what I just created. It sounds weird, I know, but somehow the combo works and in less than 20 minutes (what it took to heat up some sweet potato fries) you have yourself a mouth-watering, did-I-just-inhale-this-yes-I-did, burger.

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(For you, Brittney)
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Crispy Herbed Shrimp with Chive Aioli with Roasted Asparagus and Tomatoes

Holy moly that is a long title. Anyways…

I have a confession to make. Shellfish scare me. First, I’m afraid that I’m secretly allergic to them and will have a terrible reaction (it hasn’t happened yet). Second, I’m not confident in my ability to properly cook them. Too little time, and you have raw seafood which may be harmful. Too much, and you have overcooked, chewy sea-protein.

But you have to face your fears sometime, and yesterday was that day. I was pretty impressed with this recipe, and for someone who has all the above fears and isn’t too thrilled with shrimp’s texture, found I actually enjoyed eating it. The directions are straightforward and easy to follow. The only thing I found problems with was peeling and deveining my own shrimp. It was a full immersive, play with your food moment, but it was also frustrating. If you eat shrimp frequently, I would recommend getting a special knife to do this peeling. Otherwise, you can use a paring knife and take some more time to get those shrimps clean.  Continue reading

Lemony Chicken Saltimbocca

I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.

The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.

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Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

One thing I love about cooking is that you can use whatever you have on hand and the food still turns out great! This recipe is a perfect example of that; as long as you have the main components, it will all end perfectly in your belly.  Continue reading

Tuna Melts with Avocado

Fresh rules at my house, especially when it comes to fish. It’s nice to find a recipe that reminds me canned (and frozen) foods can be just as tasty and healthy. Not to mention, they are often time-savers. This open-faced sandwich demonstrates all those things and gives you a light, but satisfying lunch. If you are cooking for just yourself, go ahead and make the entire tuna mixture. You can save the rest for another sandwich or a snack.  Continue reading

Picnic Fried Chicken

I’m not sure if I mentioned this before, but I am having a HUGE love affair with the South. Country music, cowgirl boots, trucks, and of course, food. Southern Living‘s 1001 Ways to Cook Southern cookbook looked like a dream on a shelf, so I quickly grabbed it up and bought it.

Quite fittingly, the first recipe I made from this Southern cooking bible is fried chicken. Oh. My. Goodness. It was perfectly crispy but juicy and I wish I had more of it. If you aren’t a fan of chicken bones or skin, using boneless and skinless pieces of meat are fine.

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Sauté of Turkey with Spring Vegetables

I have never been to France, and to be honest, I don’t know much about French cuisine. But, I made this recipe and felt like I was traveling to the French countryside. You can add some pasta or a piece of bread, if you want, but I think Mrs. Mireille Guilino knows what she is doing- the dish is perfect on its own. Get ready for a full belly. Continue reading

Bistro Steak with Red Wine Sauce

I can’t cook red meat. For the past four years, I have been trying to cook steaks and hamburgers in my apartment with no success. The meat always ends up burnt on the outside with a raw center or completely dry, the perfect (my perfect) medium-medium well doneness always eluding me. Each attempt was far and few between. An animal died so I could eat it; the most I could do was respect the meat I was cooking by cooking it right (but more on that later). I gave up cooking red meat…until now.

Maybe this is my hallelujah recipe because I did it. I cooked the perfect steak. So this recipe is a keeper, a one pan wonder y’all should try. With some mashed sweet potatoes and sautéed broccoli, you’ll be good to go.  Continue reading