It’s been awhile since I have roasted a pork tenderloin and I don’t know why. It is so easy to prepare and comes out tender and juicy. Just make sure you use meat thermometer—I just brought my first digital one and love it! The rub I used is used is a mixture of chili powder, cumin, smoked paprika, cinnamon, salt and freshly ground pepper. I inherited my mom’s seasoned cast iron skillet, so I had the perfect pan to sear and roast the tenderloins. I adapted my recipe from the kitchn, which was originally posted in August 2010. It is such a tasty and delicious meat dish, but I did reduce the amount of chili powder, since my husband doesn’t like his food too spicy!
Southwestern-Spiced Pork Tenderloin
- 2 to 2½ pounds pork tenderloin (usually 2 tenderloins)
- 2 to 3 teaspoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons cinnamon
- 1½ teaspoons sea salt
- 1½ teaspoons freshly ground pepper
- 2 teaspoons organic high heat canola oil
- Preheat oven to 400° F.
- Trim off any excess fat and pat dry the pork. Mix spices in a small bowl. Rub the spices onto all sides of the meat.
- Heat and spread the oil on a large cast iron skillet. Sear all surfaces of the tenderloins. Transfer to oven. Roast the meat for 10 to 15 minutes, until the internal temperature in the thickest part of the meat reaches 140°F to 145°F.
- Transfer meat to cutting board or platter. Cover with aluminum foil for 10 minutes to let meat rest. Slice thinly and serve.
With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!
Apple Cranberry and Almond Coleslaw
- ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
- ¼ cup organic mayonnaise
- ¼ cup organic honey
- 2 tablespoon organic apple cider vinegar
- Sea salt
- Freshly ground black pepper
- 6 cups packed, shredded cabbage (approx. 10 ounce package)
- 1½ cups matchstick carrots
- 2 large organic Gala apples, cut into matchsticks (about 3 cups)
- ½ cup sliced green onions
- 1 cup slivered almonds
- ¾ cup organic dried cranberries
- Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
- Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!
One of my favorite vegetables is asparagus, so I’m very glad it is in season right now! I came across this delicious and healthy recipe on my Facebook feed. This wonderful salad is by Melissa Clark, New York Times Cooking. Since my cooking style is easy and organic when possible, I used canned organic Great Northern beans. But what makes this dish fabulous is the fresh tarragon, lemon and garlic dressing. I reduce the amount of salt and olive oil by half, so you may want to adjust it to your own personal tastes. You won’t be disappointed with this simple, flavorful and spring salad!
Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing
- 2 (15-ounce) cans organic Great Northern beans
- ½ teaspoon sea salt
- 1 pound asparagus
- ½ cup tarragon leaves
- 1 teaspoon packed finely grated lemon zest
- 2 garlic cloves, peeled
- ¼ teaspoon freshly ground black pepper
- 1 large lemon + more to taste, juiced
- ¼ cup organic extra-virgin olive oil
- Trim off the tough ends of the asparagus. Boil or steam asparagus, until just cooked through, but still firm. Immediately place in a bowl of ice water. After 5 minutes, remove from the water and dry with paper towels. Slice on the diagonal into 1-inch pieces.
- Rinse beans with water and drain. Set aside.
- In a blender, add tarragon, lemon zest, garlic, salt, black pepper, and lemon juice. Blend together for 1 minute.
- In a large bowl, gently toss together beans and asparagus with dressing. Taste and add more lemon juice and salt, if needed.
This week I will be traveling to Greenville, South Carolina, to see my daughter participate at the American Mock Trial Association’s National Championship Tournament, so I decided to bake a different version of her favorite Snickerdoodle cookie. I made her some Chocolate Espresso Snickerdoodles! Since the recipe contained espresso instant coffee, I had to search the Internet as to where to buy it. Fortunately, I was able to purchase the espresso at my local Target store. You can also find more expensive ones at Williams Sonoma or Sur La Table.
My husband absolutely loved this cookie! It is slightly underbaked to have a chewy consistency, but it has a wonderful chocolatey flavor that is enhanced by the addition of espresso. I had to keep “yelling” at my hubby to stay away from the cookies! If you are looking for a delicious and simple chocolate cookie, you should definitely try this one. I found this recipe on a post by Abby Capalbo, posted on February 20, 2016, on the Style Me Pretty website. You won’t be disappointed and neither will Laura and the rest of her team!
Chocolate Espresso Snickerdoodles
- 2¼ cups organic all-purpose flour
- ⅔ cups Hershey’s Cocoa Natural Unsweetened
- 1½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (2 sticks) organic unsalted butter, softened
- 2 teaspoons espresso instant coffee
- 1 cup organic light brown sugar
- ¾ cup organic granulated sugar
- 2 organic large eggs
- 2 teaspoon organic vanilla extract
- 2 teaspoon cinnamon
- 3 tablespoons organic granulated sugar
- Using a medium bowl, sift together flour, cocoa, cream of tartar, baking soda and salt.
- With an electric mixer, cream the butter, coffee, brown sugar and granulated sugar in a large bowl, until light and fluffy.
- Add one egg and thoroughly blend, before adding second egg and vanilla extract. Add flour-cocoa mixture in two batches. Mixing until just combined. Refrigerate batter for an hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Mix together cinnamon and granulated sugar in a small shallow bowl.
- Using a spoon or ice cream scooper, make 1-inch balls with cookie dough. Roll in the cinnamon-sugar mixture and place on parchment lined cookie sheet, 2-inches apart. Flattened balls slightly with bottom of drinking glass.
- Bake to 8 to 10 minutes, until cookies are flattened and crackly. Cool on baking sheet for 5 minutes, before transferring to cooling rack.
I hate to admit this, but I have never used my slow cooker, until last night. My husband has always used the cooker and this is “his” second one! What inspired me to use it was a video I saw on my Facebook feed by Tasty. It looked so easy and delicious with the ingredients all cooked in one pot! Since it is just the two of us, I only prepared half, but next time I will make the whole recipe. It would make wonderful leftovers for the work week. I used skinless chicken thighs, because I wanted to reduce the amount of fat. It was tender and juicy and you don’t need to broil them either! Meal planning can’t get any easier and healthier than this!
- ½ cup honey
- ½ cup reduced sodium soy sauce
- 4 garlic cloves, mince
- 1 teaspoon dried organic basil
- 1 teaspoon dried organic oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon ground pepper
- 8 chickens thighs, skinless and boneless
- 1 pound baby red potatoes, quartered
- 1 pound organic baby carrots
- 1 pound green beans
- Using a medium bowl, whisk together honey, soy sauce, garlic, basil, oregano, red pepper flakes, and ground pepper. Set aside.
- Add 4 chicken thighs to the bottom of slow cooker, pour half of the sauce.
- Then add the carrots and potatoes. Add remaining 4 chicken thighs. Pour the rest of the sauce on top of chicken.
- Set cooker at high heat for 4 hours or low heat for 8 hours. Add green beens the last 30 minutes.
- Optional: If using chicken thighs with skin, you can broil the pieces for 3-4 minutes in the oven.
- Serve immediately and enjoy!
Last weekend I went to Lancaster, Pennsylvania, to watch my daughter and her mock trial team try to earn a bid for Nationals. I am very happy to say that they were successful! Unfortunately, the lady seated next to me was sick. Not only was she sick, she had the flu! Being a dental hygienist, I do the responsible thing and get a flu shot every year. So when I went to work on Tuesday, I felt great; but my the end of the day, I felt lousy. I thought it was my allergies, but my muscles and joints ache too much, plus I have a slight fever. The next time I fly, I am going to take Airborne, carry disinfecting wipes and use a face mask, if the person next to me is sick.
Hopefully, by next week, I will be able to cook and blog again! For those who celebrate Easter, wishing you a wonderful and healthy one!
I love lemons so much that in my last two homes, we have planted a lemon tree. Well, we were very fortunate to have a “bumper crop” of lemons this year. This was quite the surprise, since I never covered the tree when freezing temperatures hit Las Vegas! I needed to use the lemons before they spoiled, so I decided to try the lemon poppy seed muffin recipe that I had “pinned” several months ago.
I have to admit I was a little nervous about substituting buttermilk with Greek yogurt, but it came out so delicious and moist that I couldn’t have been happier. It was made with fresh lemon juice and zest, so the flavor was just perfect! The only other change I made was eliminating the ¼ teaspoon salt. I found this wonderful recipe on Food.com by Dine and Dish, September 30, 2004. I promise you that you won’t be disappointed! These lemony treats would be a hit at your next Sunday brunch!
It is truly amazing that my tree has so many edible lemons and that I have so many buds that are starting to flower! I won’t be neglecting this tree anymore and it will be trimmed and fertilized organically soon!
- ½ cup (1 stick) organic butter, room temperature
- ⅔ cup organic sugar
- 2 large organic eggs, separated
- 1⅓ cup organic flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons poppy seeds
- Zest of 2 lemons, grated
- ½ cup organic Greek nonfat plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon organic vanilla
- Preheat oven to 350° F. Line muffin tin with baking cups.
- Using a large bowl, cream the butter and sugar, until fluffy with a mixer.
- Add one egg yolk and beat well, then add second egg yolk and beat well again.
- Using a separate bowl, mix together the dry ingredients, poppy seeds and lemon zest.
- With the mixer set at low speed, combine the dry ingredients to the creamed mixture, alternating two times with the yogurt, then lemon juice and finally, add the vanilla. Beat until just smooth.
- In a separate bowl, beat the egg whites until you get soft peaks. Then gently fold into the muffin batter, until combined.
- Spoon batter into the muffin cup, ¾ full.
- Bake for 25 minutes, until golden brown and inserted toothpick comes out clean in the center. Cool in muffin pan for 5 minutes. Makes 12 muffins.