I'd like to say a big thank you to all of my readers. I've only been doing this for three months and have been overwhelmed at the incredible support I've been shown. I hit the 3,000 view mark today and I've got viewers from so many different countries that it's very humbling. I hope that you continue to visit my site and feel free to comment or ask questions. I've added a link to my Facebook cooking page and would love if you stopped by.
I raise my glass to all my visitors and say "Cheers"
US
UK
Italy
Croatia
Canada
Vietnam
Brazil
Denmark
Germany
South Africa
Switzerland
China
Netherlands
Finland
( I hope I didn't miss anyone)
xo, Christina
Saturday, March 5, 2011
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.
Serves 4-6 (depending on size of tenderloin)
Source: Joanne Weir
Ingredients
2 tsp fresh chopped sage2 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
Thursday, March 3, 2011
Poor Man's Thin Mint Cookies
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
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!
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