Tuscan Roasted Pork

Ever since I took my cooking class I realized I've been over cooking pork for years. I've been making a lot of pork and trying to perfect my cooking technique. This recipe is so delicious and the fresh sage and rosemary really make it memorable. While enjoying this dinner my son I were fighting over the extra pieces of bread, the garlicky-herby-olive oil really soaked into the bread and I can't begin to tell you how great it tasted.



Ingredients
2 tsp fresh chopped sage
2 tsp fresh chopped rosemary
1/2 tsp freshly ground black pepper
2 cloves garlic
1 1/2 tsp kosher salt
4 TBSP extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette
Cooking twine

On a work surface mince sage, rosemary, garlic and 1 tsp salt, 1/4 teaspoon black pepper.

Heat a frying pan to medium high heat. Add 1 TBSP oil, cook the pork turning occasionally until golden on all sides 8-10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 2 TBSP olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-2 inch intervals with kitchen twine.
Preheat oven to 375, place the pork on a baking sheet and roast until done, 135-140 degrees, on an instant read thermometer inserted into the thickest part, 20-25 minutes.
Remove from oven and let rest 10 minutes, remove twine and cut into slices.

Ingredients

Mince sage, rosemary and garlic

Spices all ready for the pork

Pork tenderloin, trimmed

I purchased a large pork tenderloin and cut it down to 4 separate loins

Great way to save $

Saute for 3 minutes per side

Gorgeous golden brown crust

Place spices on plate

Roll pork in spices and let sit

Cut baguette in half, lengthwise

(Next time I will use a larger baguette) 

Scoop out insides, eat!

Brush with olive oil

Place pork inside cut bread

Truss pork and bread with kitchen twine

Watch this video to learn how.

It's easy!

Ready for the oven

Cut twine off after pork is out of oven and rests for 10 minutes

Slice and serve.

Enjoy!

Serves 4-6 (depending on size of tenderloin)
Source: Joanne Weir

Poor Man's Thin Mint Cookies

I love chocolate and mint more than any other flavor combination, and so of course some of my very favorite cookies are Girl Scout Thin Mints. Thin mint cookies are so delicious and addicting that an entire box can be gobbled up before you know it; I've tried hiding them in the freezer, but they are still found and consumed. This recipe allows you to make as many cookies as you'd like and for pretty darn cheap. I love to make these at Christmas but thought that since St. Patty's Day is almost here, and the fact that I can't afford to purchase 8 kabillion boxes of the real things, I'd post this recipe for all the other thin mint addicts.

Ingredients

1 package chocolate flavored bark
1 box Ritz type crackers

2 tsp peppermint extract

Melt the chocolate bark in the microwave following package directions. Stir in mint extract until smooth. Dip cracker into melted chocolate mixture, then using a fork gently tap extra chocolate off cracker. Set on wax paper or Silpat mat. Chill and eat.

3 ingredients, all which were found in my pantry,

lucky me!

Melt chocolate bark

Stir

Add peppermint extract

Ready to dip. The weather is so nice I 

decided to work out by the pool

Drop cracker in face down, the flip over and coat front side

Using fork tap off extra chocolate

(sorry for blurry action shot)

Place on non-stick mat, and place in fridge to harden

My dog Tiki is guarding the cookies

You will not believe how much these

taste like the real thing.

Enjoy!

Chicken and Rice Soup

There are many different ways to make homemade chicken noodle/rice soup but they all start with a chicken carcass. I know that sounds gross and unappealing, but to achieve a rich flavor you gotta throw the bones in. I bought a rotisserie chicken from the grocery store and used most of the chicken to make chicken salad but I did leave some chicken on the bones. You can start with a whole raw chicken if you want a lot of meat in your soup, or you can always use boned in thighs or breasts. Shh, I'll now share my biggest soup secret, it's called Maggie, it's a brown liquid that looks and tastes similar to soy sauce. It's a staple in mine and my mother's home. (very popular in Dutch dishes) It can be found in the sauce aisle in  most grocery stores, or on Amazon. I personally find that there is no such thing as too much pepper or Maggie in chicken soup!!

Ingredients
1 chicken carcass with some meat attached
1 onion, diced
3 stocks celery, leaves included, chopped
2 cubes chicken bullion
1/2 bag frozen peas
3/4 c uncooked rice, or 1 bag dry egg noodles if you want chicken noodle soup
Salt and pepper, to taste
Maggie, to taste
3 carrots, peeled and thickly cut

I put the carcass into a large pot and filled the pot with water until it completely covered the chicken bones. Add onion, celery, carrots and bullion cubes, bring to a boil and simmer for at least 2 hours. Pull out bones and pick meat off the bones and return meat to soup. (throw away bones) I usually let my soup simmer all day and then add the peas and rice at least 45 minutes before serving. (if adding noodles instead of soup, add them 15-20 minutes before serving) I keep tasting the broth and adjusting the seasoning. Add the Maggie and pepper as the day progresses, I end up not using any salt, just the Maggie. If you can't find Maggie, sub salt. I ended up adding some additional cooked chicken to my soup, I had done too good of a job earlier in the day for my chicken salad. Serves 6

My dinner last night

Maggie, go pick some up!

Enjoy!

Chocolate Eclair Ice Box Cake (Low Fat version)

We really have been trying to eat healthier in our home, but my sweet tooth has been acting up this week. I remembered this recipe that someone sent me years ago and dug through my email account this morning and found it. I've only ever made the low fat version, but of course you are welcome to make it any way you'd like. I also decided that I'd make 2 smaller ones instead of the 9x13 version and give one to my next door neighbor. (they are loving my diet since they are constantly getting treats from me).
This is a great recipe to take to a party!

Ingredients for Eclair
I box graham crackers
3 c skim milk
2 small pkgs. fat free vanilla pudding
8 oz 1/3 less fat cream cheese
8 oz lite Cool Whip

Line graham crackers on a 9x13 pan. Mix pudding, cream cheese and milk in
large bowl. Beat low speed 1 minute, fold in Cool  Whip. Pour over graham crackers, then top mixture with another set of crackers. Repeat with pudding mixture and top with crackers.

One pan for us, one for the neighbor

Line with graham crackers

Mix pudding, cream cheese and milk

Low speed

Keep going

Fold in Cool Whip

I find that when I use lower fat cream cheese

that it isn't quite as smooth as full fat,

but the taste is the same (ignore the lumps)

Spread over crackers

Add more crackers

Repeat pudding and crackers, this is the top of the second layer

Ingredients for Frosting
2 tsp butter
2 tsp honey
2 oz unsweetened chocolate
2 tbsp skim milk
1 c powdered sugar

Melt chocolate and butter in microwave until melted, stir in honey. Add powdered sugar and mix with mixer at low speed. Gradually add in milk, you may need to add more or even a little less, watch consistency very carefully. If frosting is too runny add more powdered sugar. Pour frosting over top of eclair and cover and chill for 4 hours.
Serves 12

Pour honey into melted butter and chocolate

Add powdered sugar

Mix until it forms a soft ball

Add milk 

Mix in milk and blend until smooth

Pour over eclairs

Spread out the lovely chocolate and chill

Enjoy! 

I thought I'd share my gorgeous cooking view with you today, the weather is perfect!