AMAZING RECIPE

I am not a pork fan usually, but I made this and just about died and went to heaven! It was so amazing! Of course, as always Mels Kitchen Cafe blog did not disappoint! My mouth is watering thinking about making it again!

Citrus and Soy-Marinated Grilled Pork Tenderloin

*Serves 6

2-3 pounds pork tenderloin
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)

Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours (i only had time to marinade for 3 and it was still amazing!).

Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.

These also have been my other addiction. I have never made pizookies before, but of course I could eat them 24/7 from BJ's. We did these with friends the other night and now this is all I want to eat every day for the rest of the summer!

Blueberry-Orange Mini Loaves

I made these as thank-you's for those who helped us move and they were delicious and VERY healthy actually!

Blueberry-Orange Mini Loaves

Prep time: 15 minutes
Cook time: 40 minutes
Makes: 8 servings
Ingredients

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup blueberries
1 cup 2 percent milk
1 large egg, beaten
2 tablespoons extra-light olive oil
1 teaspoon grated orange rind
1 teaspoon sugar

Instructions

Heat oven to 425 degrees F. Coat two 4-by-6-inch mini loaf pans with nonstick cooking spray; set aside.
In a large bowl, combine first 5 ingredients. Stir in blueberries and make a well; set aside.
In a small bowl, combine next 4 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
Pour batter into pans until they are three-quarters full. Sprinkle remaining 1 teaspoon sugar evenly over both loaves. Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean. Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

Baked Potato Soup

Baked Potato Soup

{made this for our halloween party & it was gone in 60 seconds.}

2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes
2/3 cup all-purpose flour
6 cups milk
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

1. Preheat oven to 400°F.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
5. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.
6. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Spinach Lasagna Roll Ups

Spinach Lasagna Roll-ups

(adapted from this recipe)

9 lasagna noodles, cooked

10 oz. frozen spinach

15 oz. ricotta cheese

1/2 c. Parmesan cheese, grated

1 egg

1 tsp. oregano

salt and pepper to taste

32 oz. can tomato sauce

9 Tbs. mozzarella cheese

Cook lasagna noodles in a big pot of boiling water according to package directions. I add a splash of oil so they won't stick together.

Meanwhile, in a medium sized bowl mix the cheese, egg and seasonings together. Thaw spinach and press out all of the liquid then add to your cheese mixture.

When noodles are done lay them out on parchment paper and pat dry with a towel. Scoop out approximately 1/3 c. spinach-cheese mixture and spread onto noodles covering completely.

Prepare a 9x12 baking dish by ladling 1 c. tomato sauce into bottom of dish. Roll up the filled noodles and place seam side down into the dish.

Ladle tomato sauce over roll-ups and top with mozzarella cheese. I used about 1 Tbs. cheese per roll-up.

Bake at 350 for about 45 minutes. Until cheese is melted and your kitchen is infused with a delicious aroma.

Top with fresh basil.

Need to Get rid of Ham?

Ham and Asparagus Soup

Feeds 4

2 Red Potatoes/1 Huge Potato of choice

6 Asparagus, cut into 1 inch pieces

As much ham as you want cut into little pieces

Half an onion cut into little pieces

10 oz Mushroom Soup

1 cup Milk

1/2 cup water

salt and pepper

Put in potatoes first and soften. Then add everything else into a pot and heat on medium for 20 min! So good and super easy!

Shrimp Dip

I LOVE THIS STUFF!

1 or 2– 4 1/2 oz Cans tiny shrimp (drained & rinsed)

1 (8 oz.) Philadelphia cream cheese
1 (16 oz.) cottage cheese (sm. curd)

a couple green onions chopped

Recipes Lately

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Dough Cheesecake

Coconut Curry

Chili rubbed pork with apricot glaze

Baked Garlic Mashed Potatoes

Chicken Florentine

Chicken Tikka Masala

Minestrone

Honey Lime Enchiladas

Spanish Rice

Streusel topped Blueberry Muffins

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Baked Penne with Chicken, Broccoli and Smoked Mozzarella

Korean BBQ Beef

Skillet Chicken Pasta with Broccoli and Sun Dried Tomatoes

They have all been GREAT!!!

These should be shared!

Mini Ice Cream Cookie Cups

MILLION-DOLLAR WINNER! An easy make-ahead recipe is a fun and impressive dessert for your next gathering.

Prep Time: 20 Min

Total Time: 45 Min

Makes: 24

User Rating:

INGREDIENTS:

1

package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)

4

teaspoons sugar

1/3

cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped

1/2

cup Hershey’s® semi-sweet chocolate baking chips

1/4

cup Smucker’s® Seedless Red Raspberry Jam

1 1/2

cups vanilla bean ice cream, softened

24

fresh raspberries

DIRECTIONS:

• Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
• Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
• Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
• Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
• In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
• Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Oh Delish!

my daily pregnancy craving...along side doritos! Oh yummy!

Turkey, Avocado, Tomato, Cucumbers = pure awesomeness

Grilled Mahi Mahi with Red Pepper & Cilantro Pesto

Grilled Mahi Mahi with Red Pepper & Cilantro Pesto
Inspired by a recipe by Bobby Flay (in Food & Wine Magazine).

Pesto:
2 roasted red peppers, chopped (how to roast your own peppers)
3 tbsp slivered almonds, toasted
1 garlic clove, chopped
1/3 cup chopped cilantro
3 tbsp grated Parmesan cheese
1 1/2 tsp freshly-squeezed lime juice
1/4 cup extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

The mahi mahi:
2 tsp (packed) brown sugar
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
1/8 tsp chipotle chile powder
4 6-oz. mahi mahi fillets
4 tsp olive oil

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The mahi mahi:
In a small bowl, combine brown sugar, cumin, salt, pepper, and chipotle chile powder. Rub each of four 6-ounce mahi mahi fillets with 1 teaspoon olive oil and rub 2 teaspoons of the rub mixture into one side of each fillet.

Heat the grill to high and lay the fillets rub-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.

Serve each mahi mahi fillet with several tablespoons of the pesto.

Serves 4.

Super Deliciousness

Rustic Fall Vegetable Soup

Recipe courtesy Kelsey Nixon

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 tablespoon butter or olive oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 medium winter squash, peeled and diced
• 1 medium zucchini, diced
• 1 medium sweet potato, peeled and diced
• 1/2 cup orzo
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rosemary
• 4 cups low-sodium chicken broth
• Salt and freshly ground black pepper

Directions

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.

Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.

Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Sea Salt Caramels - thanks to Jones Design company

This was my perfect holiday gift to all our local friends. Super easy and super delicious! I ate A LOT!

Sea Salt Caramels

• 1 3/4 cup sugar
• 1 can evaporated milk
• 3/4 cup heavy cream
• 3/4 cup light corn syrup
• 2 Tbsp. butter
• 1/4 tsp. vanilla extract
• 1/2 Tbsp. coarse sea salt
• Oil or cooking spray

Directions

Active time: 30 minutes
Total time: 1 hour, 30 minutes
In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.

Makes about 125 1 inch carmels