Sweet Pork Tenderloin With Lime and Chipotle

I got this recipe off a message board.  It looked interesting, although I wasn't really sure about the mustard with the rest of the ingredients.  But we decided to try it anyway.

It was really easy to make.  Pretty spicy because I didn't seed the chipotles very well.

It was really good.  D didn't make a sauce.  He just used the reserved marinade as it was.  Wewould make it again.

Sweet Pork Tenderloin With Lime and Chipotle

Posted by: RoccoPacco
Yield: Makes 8 servings
Cook time: 5 Minutes
Prep time: 20 Minutes
Other: 2 Hours, 28 Minutes

Ingredients
1 cup honey-Dijon mustard (used honey mustard)

2/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 to 3 tablespoons canned chipotle peppers in adobo sauce, minced (used 4 chipotles)
4 garlic cloves, minced (use 8)
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 (3/4-pound) pork tenderloins
1/4 cup water
1/4 cup chopped honey-roasted peanuts
Garnish: chopped fresh cilantro

Preparation
Stir together first 8 ingredients; remove and reserve 1 cup honey-Dijon mustard mixture.

Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining honey-Dijon mustard mixture over pork. Cover or seal, and chill, turning occasionally, 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Remove from grill, and let stand 10 minutes. Cut pork into slices.

Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat, and simmer 2 minutes. Sprinkle peanuts over pork, and serve with sauce. Garnish, if desired.

Southern Living AUGUST 2004

Moroccan-Style Lamb and Chickpeas

So I saw this recipe when looking for a recipe for couscous.  I decided we had to have it because I knew we would omit the raisins and I was pretty sure that I could handle the carrots.  I was right.

D made it and it came together very quickly. We both agreed that it would be better if it cooked longer to meld the tastes together.  We were right because it tasted better for lunch the next day.  And I was right about the carrots.  During lunch, I ate all of them first, and then it was REALLY good, as opposed to just being good.

We had with Couscous.  Would have again.

Moroccan-Style Lamb and Chickpeas

Ground lamb is simmered with the warm, fragrant spices of Morocco in this fast weeknight lamb dish. Serve over a simple Couscous-Arugula Salad.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:40 Minutes

Photo by ALB

Ingredients
1 pound lean ground lamb
2 teaspoons extra-virgin olive oil

2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins (didn't use)
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation
1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Nutritional Information
Calories: 430; Fat: 20.3g; Saturated fat: 7.3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 1.6g; Protein: 27.2g; Carbohydrate: 36.1g; Fiber: 6.5g; Cholesterol: 83mg; Iron: 3.5mg; Sodium: 647mg; Calcium: 88mg

Cooking Light DECEMBER 2011

11 Smart Points (my additions/subtractions at 4 servings)

Three-Onion Quiche

I found this recipe last week when I had to find an untried Onion recipe.  I showed it to D and of course he said it looked good, and to add bacon.  So we had it.

The mixture was pretty thick.

The result was really good.  Even with all the onion, it wasn't overpowering.  Without the bacon, I think the salt would need to be upped slightly.  We would have again. We would make it 6 servings.

We had with a spinach salad.

Three-Onion Quiche

We took a classic quiche recipe, bumped up the onion factor with three different types, and used a sharp Western white cheddar cheese.

Yield: Serves 8
Total:1 Hour

Photo by ALB

Ingredients
1 sheet refrigerated pie dough for a 9-in. pie shell*
Add 3-4 slices of crumbled bacon
1 tablespoon butter
3 medium leeks (white and light green parts), thinly sliced and rinsed well
2 bunches green onions, trimmed and thickly sliced
1/2 medium red onion, cut into thin half-moons
1 teaspoon kosher salt, divided
1 cup half-and-half
1 tablespoon flour
3 large eggs
2 cups shredded sharp white cheddar cheese*

Preparation
1. Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.

2. Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

3. Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

4. Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

*We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
Note: Nutritional analysis is per serving.

Nutritional Information (8 servings, no bacon)
Calories: 333; Calories from fat: 62%; Protein: 12g; Fat: 23g; Saturated fat: 12g; Carbohydrate: 23g; Fiber: 1.5g; Sodium: 628mg; Cholesterol: 127mg

Sunset APRIL 2011

Red Velvet Cake with White Chocolate-Amaretto Frosting

My friend J mentioned he wanted a Red Velvet Cake for his birthday. I picked this one out because it looked pretty (minus the peppermint). I found the frosting on another page and picked that because it had alcohol in it.

I have never made a red velvet cake before, because frankly, I don't care all that much for them. They are always on the dry side or what I refer to as "store-bought" cake. This one, I thought, the same. D agreed. I asked my friend A about it, because I know she does make a good RV cake according to her husband, and she thought my other cakes were better too. But it looked pretty. And it didn't stop me from eating the cake. Especially because as I said, I didn't use Peppermint. I used White Chocolate Amaretto Buttercream Frosting, and no matter how overly sweet it is, it is buttercream with amaretto in it.

Red Velvet Peppermint Cake (original title...I didn't use peppermint)

If you want Peppermint, you'll have to check out Southern Living.

Yield: 1 (3-layer) cake

Ingredients
1 (18.25-ounce) package white cake mix (good luck finding a 18.25 oz box)

3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix (used Jiffy yellow cake mix which really is 9-oz))*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring (used 1 because that's all those small bottles that come in a 4 pack are)
1 teaspoon cider vinegar
White Chocolate-Amaretto Frosting (see below)

Preparation
Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

*1 3/4 cups yellow cake mix may be substituted

NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.

If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

Southern Living DECEMBER 1998

White Chocolate-Amaretto Frosting

Top your favorite cupcakes with this indulgent White Chocolate-Amaretto Frosting.

Yield: Makes 4 cups
Hands-on:20 Minutes
Total:50 Minutes

Ingredients
2 (4-oz.) white chocolate baking bars
1/3 cup heavy cream
1 cup butter, softened
6 cups powdered sugar, divided
1/4 cup almond liqueur

Preparation
Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

Southern Living DECEMBER 2011

Monster Cookie Dough Dip

I think this is a Pampered Chef Recipe. I got it from my friend Suba. We both agreed before trying it we NEVER needed to know this recipe existed. It is suggested to serve with Pretzels. My friend Kym suggested serving it with a spoon.

So I made it for a party. I put out the pretzels. People skipped the pretzels and just used spoons. Me, I think I should have just slathered it too my hips since that's where it will end up. This stuff is seriously evily good.

Monster Cookie Dough Dip

Photo by ALB

Ingredients 
8 oz. Cream Cheese, softened (used 1/3 fat)
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup Miniature Plain M&Ms (I used regular size)
1 Cup Miniature Semi-Sweet Chocolate Chips

Preparation
Mix cream cheese, butter, vanilla and peanut butter until smooth. Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&m’s and chocolate chips. Serve with pretzels or graham cracker sticks.

Spicy Thai Coconut Chicken Soup

D made this, very quickly.  It was spicy and good.  He wanted noodles in it. I was fine the way it was.  We both wish it had been creamier, but we both would have again.

Spicy Thai Coconut Chicken Soup

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Yield: Serves 4 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:32 Minutes

Ingredients
2 teaspoons canola oil

Photo by: Photo: Sang An;
Styling: Philippa Brathwaite

1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutritional Information
Calories: 224; Fat: 9g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.3g; Protein: 22.7g; Carbohydrate: 15g; Fiber: 1.1g; Cholesterol: 58mg; Iron: 1.1mg; Sodium: 463mg; Calcium: 35mg

Cooking Light JANUARY 2012

Cheesy Penne with Broccoli

So I really want to like this. It was so fast and easy to make. It has all my favorite ingredients in it. But can we say bland. I should have looked at the reviews on Cooking Light because they had 5 stars.  I would give it 2 stars.

I made it and it took 15 minutes to make once the water started boiling. But it just wasn't good. It needed some flavor. All I could taste was the Dijon. I wanted more pepper (which my 1/4 tsp was more like 1/2). It just had none. Disappointed to say the least.

Cheesy Penne with Broccoli

Any short pasta can be substituted here--rotini and farfalle are good choices.

Yield: Serves 4 (serving size: 1 1/3 cups)

Ingredients
8 ounces uncooked mini penne pasta
5 cups broccoli florets (about 1 medium head) (probably used 8C...I like broccoli)
1 1/3 cups fat-free milk, divided
2 tablespoons all-purpose flour
3 tablespoons grated fresh Parmesan cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.

2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Nutritional Information
Calories: 381; Fat: 9.8g; Saturated fat: 5.6g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.5g; Protein: 20g; Carbohydrate: 54.9g; Fiber: 4.6g; Cholesterol: 29mg; Iron: 3mg; Sodium: 577mg; Calcium: 331mg

Cooking Light MARCH 2013