Okay Candice, you've officially made me feel guilty. I don't have a picture of this, because I made this right when Candice started this blog, and we all know how well I blog. It actually is a pretty dish and the mint salsa gives it a different taste rather than just a regular salsa. I know some of you don't like onions ( I won't name any names), but you don't have to use as many and you don't have to scoop them onto your dish. Overall I was pleased with this dish. The meat for us took longer than it suggests to cook it, but both of my kids wanted more and more. It was tasty.
2 pork tenderloin (12 oz. each)
1 T. balsamic vinegar
6 T. olive oil
2 t. salt
3/4 t. fresh black pepper (I just used 1/2 t. but you can use more if you want it more peppery)
Combine vinegar with 1 T. olive oil, 1 t. salt, and pepper. Add tenderloin and cover and let sit.
4 lg. tomatoes - cored and chopped (approx. 3 cups)
1/2 C. chopped sweet onion
1 lg. garlic clove - minced
1/2 C. chopped fresh mint
1/4 C. red wine vinegar - whisk with remaining olive oil and pour over tomato mixture
Cook meat on grill or pan - medium/high heat
Hi - 3 min. on each side
Med. - 6 min. on each side
Slice and serve on warm tortillas with salsa and avocado.
Wednesday, August 27, 2008
Tuesday, August 26, 2008
This is Laurel Anne's first post on this blog, she just doesn't know it yet. :) Since many of my recipes that I love and use most often are from her, I thought I would remind everyone of this yummy one found in the white UOP book.
(Chris reported they are the best he has ever had.)
Chicken Enchiladas Blancas
3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas
Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly.
Thursday, August 14, 2008
2 T. olive oil
2 garlic cloves, minced
6 oz. baby spinach, washed and dried
salt and pepper
15 oz. ricotta cheese
1/2 C. grated parmesan
1 C. shredded mozzarella
1 ball pizza dough
In a saute pan, heat oil over medium heat. Add garlic and cook for 30 seconds. Add spinach, season with s and p, and cook for about 3 minutes, til wilted. Transfer to a colander and squeeze out extra liquid- calzone filling should be fairly dry. Combine spinach, cheeses, and egg in a large bowl. Season again with s and p. Roll out the dough, place on a baking sheet, and top with spinach mix. Bake at 400 for 15-20 minutes, until golden brown. Serve with marinara sauce for dipping.
This is Maya's fave!
Monday, August 11, 2008
This is an Everyday Food recipe. I love fajitas, but when cooked in a skillet, the peppers can become slimy and slug-like. I love this method because it uses a minimal amount of vegetable oil, and you broil the chicken then vegetables in the oven, so the chicken is cooked but not dry, and the veggies are done to perfection.
Fast Chicken Fajitas
4 chicken breasts, fileted in half
2 Tbsps vegetable oil
1 tsp. chili powder
salt and pepper
3 bell peppers (ribs and seeds removed),
thinly sliced1 medium onion,
halved and thinly sliced
3 garlic cloves, minced
8 flour tortillas
1/2 cup sour cream
Heat broiler, with rack 4 inches from heat. Arrange chicken on rimmed baking sheet lined with foil. Rub with 1 Tbsp oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is cooked through, about 7 minutes. Remove from oven and set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining Tbsp oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6-8 minutes.
Thinly slice chicken. Stack and wrap tortillas in a damp paper towel; microwave for 1 minute. Transfer chicken and pepper mixture to platter, and serve with tortillas, sour cream, and lime wedges.
Katie, I think even you will be proud of this bargain. Please note that this is a 3 pound bucket of sour cream.