Thursday, April 26, 2012

Pork Tenderloin with Beer-Lime Marinade


I was looking for a new pork tenderloin recipe to try and came across this one on the Canadian Living website. Pork tenderloin is so good, and pretty lean as well so lower fat compared to other pork products. I like to make sure that I don't over cook it though so it doesn't dry out.
if you'd like the see the nutritional info for this recipe, here is the link to the site: Canadian Living

Here's the recipe:

1/2 cup beers or nonalcoholic_beer ( I used a Rickard's White, if you used a darker beer you might get more of the "beer" flavor... I think this is just a matter of preference...or you can try different ones everytime you make it!)
1/3 cup lime juice
2 cloves of garlic, minced
2 tbsp minced fresh parsley ( I just used dried, about 1 tsp dried)
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
2 pork tenderloins, (about 12 oz/375 g each)

In large bowl, whisk together beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper. Add pork; turn to coat. Cover and marinate in refrigerator for 4 hours.
Place pork on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice and serve.

Tuesday, April 17, 2012

Sweet & Sour Chicken

I found this recipe for home made Sweet & Sour chicken today and just had to try it out tonight. Loved it! The chicken was perfect... Not dried out at all... And just enough sauce that tasted delicious!!! We had it over quinoa... Will be making this again for sure! Way better then take out!

Sweet and Sour Chicken

from How Sweet It Is Blog

Chicken

3-4 boneless, skinless chicken breasts
( I used 2 large ones and it was just the perfect amount of sauce for 2)

2 eggs, beaten

1 cup cornstarch

salt & pepper

1/4 cup canola oil

Preheat oven to 325.

Cut boneless chicken breasts into chunks. Season with salt and pepper. Coat chicken in egg and then in cornstarch. Pan fry in oil until golden brown, but not cooked through. Place in a single layer in a baking dish.



Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup vinegar

1 tablespoon soy sauce

1 tablespoon garlic salt (I used garlic powder)

Mix all ingredients together and pour over chicken. Bake chicken for 6o minutes, turning every 15 minutes. You can also make extra sauce – add all ingredients to a saucepan and simmer until thick.


Sunday, April 15, 2012

Cranberry Bliss Bars

I have found a bar that is NOT chocolate ( well, it has white chocolate in it I guess ) and tastes SO GOOD! There is a brownie bottom, cream cheese icing, and craisens & white chocolate drizzled on top... With a hint of orange in the brownie & icing... I love orange and cranberry together...

found it at Simple Girl Blog

Here's the recipe:

BARS

1 cup butter (2 sticks, very soft)
1 1/2 cups brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon kosher salt
2 Tablespoons orange zest
3/4 cup dried cranberries (Craisins)
3/4 cup chopped white chocolate or white chocolate chips
Cream Butter and sugar. Add eggs, vanilla and orange zest and beat until combined.
In a separate bowl, whisk together dry ingredients (except for craisins and chocolate).
Add to wet mixture and beat until combined.
Stir in dried cranberries and White Chocolate.
Spread on a parchment lined 10"x15" pan.
Bake @ 350 degrees for 20-24 minutes or until edges are golden brown. Do not overbake
Let cool and, if possible, remove from pan and slide onto the counter in one piece. (It makes cutting the triangles easier!)

FROSTING

8 ounces cream cheese, softened
2 Tablespoons butter, softened
3 cups confectioners sugar
1 teaspoon vanilla extract
4 Tablespoons orange juice
pinch of salt
Cream together cream cheese & butter. Add vanilla extract, orange juice and salt. Beat in confectioners sugar until smooth.
Spread frosting over cooled bars.
Cut into 16 rectangles (4 rows, 4 columns)
Cut each rectangle diagonally so you end up with 32 pieces.

TOPPING

1/2 cup dried cranberries
8 ounces white chocolate or chocolate chips

I like to put the topping on after the bars are cut to ensure evenness, but either way is fine!

Sprinkle the top with the cranberries. Melt 8 ounces white chocolate in a quart Ziploc bag. Snip 1/8 inch off a corner and drizzle the chocolate over the top.

Friday, April 13, 2012

Sweet Potato Muffins

I had a bunch of left-over mashed sweet potatoes the other day so my Mom suggested making sweet potato muffins with them! I had never heard of them before but thought I'd give it a try... Better then throwing them out! I google searched sweet potato muffins and found this recipe which said it was from rachelray.com. They are really tasty, moist and easy to make... I think I might try them with a cream cheese icing some time... But are delicious with just butter on them!

Sweet Potato Muffins

2 cups all-purpose flour
1 TBSP baking powder
1/2 tsp salt
1/4 tsp grated nutmeg ( used ground)
1/4 tsp grated cinnamon (used ground)
2/3 cup brown sugar
2 large eggs
1 cup milk
1/4 cup canola oil
1 cup sweet potatoes, cooked & mashed
1 tsp vanilla

Pre-heat oven to 400 degrees F.
Grease muffin tins or line with paper liners. I mixed dry ingredients in one bowl and wet ingredients in another, then combined all together and mixed until just combined ( you don't want to over mix) Bake for 15-17 minutes till fully cooked. Cool on a wire cooling rack.
I doubled the recipe and have a bunch in the freezer so I have something baked on hand :)