Pork Tenderloin with Maple Glaze

Posted: February 21, 2012 | Author: | Filed under: Dinner, Man Food | Tags: , | 1 Comment »
The “man food’ category in my blog has seen better days …until this amazingly delicious post! Ryan made the best pork tenderloin I have ever had this weekend. The smell and the taste of this amazing dish is outstanding – I was highly impressed. The combination of flavours is a perfect harmony of maple-y goodness; and the cook time and the price are incredibly reasonable. In fact, I can honestly say that we would easily pay $35 for this at a local restaurant.
To make this even more perfect, add a crunchy green salad, scallop potatoes and your favourite Merlot. I dare you not to love this.


Adapted from Epicurious
  • 1 x 12-14 ounce Pork Tenderloin
  • 1.5 teaspoons of dried sage
  • 4 tablespoons apple cider vinegar
  • 1.5 tablespoons butter
  • 1 hearty teaspoon dijon mustard
  • 4 tablespoons pure maple syrup
  • salt and cracked pepper – as desired

Directons

1.) Rub the tenderloin with sage, salt and pepper. Like this:

2.) Melt the butter in skillet over medium-high heat until is begins to brown – watch for it not to burn. Add the tenderloin and brown on all sides – should take a total of 6-8 minutes.

3.) Reduce heat to medium low and cover with foil for approx 10-15 minutes. Use a meat thermometer to ensure meat registers at 150F. Transfer meat to a plate and cover.

4.) Whisk 3 tbs syrup, 2 tbs apple cider vinegar and dijon in a small bowl.

5.) Add remaining 2 TBs’ apple cider vinegar to the skillet and bring to a boil – scraping all of the brown bits. Reduce to medium low and return the meat to the skillet along with any juices on the plate. Add syrup mixture to the skillet and turn the pork until it is evenly coated. Leave for 2-4 minutes.

6.) Transfer meat to a cutting board and cut into 1/2 inch slices. Remove skillet from heat and add 1 TB maple syrup and season with salt and pepper – stir for 1 min. Spoon over meat to serve.

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Spaghetti with olives, tomatoes and capers

Posted: February 17, 2012 | Author: | Filed under: Dinner, Pasta | Tags: , | Leave a comment »

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It’s amazing what happens when I am given a challenge – especially from Ryan. He was convinced we had nothing to eat for lunch today because in his world, if we don’t have cold-cuts or bread – we are on the brink of starvation. Truth be told, our cupboards are a bit bare with only a few bits and bobs including spices, old cereal and consumme soup. He tried to convince me that I couldn’t possibly make a meal out of what we had. (I really do need to go grocery shopping)

I gracefully accepted his challenge, and with the help and inspiration of Food and Wine, I came up with this lovely concoction. The outcome (pleasantly) surprised us both.

Ryan: I win!

Ingredients

  • large handful of dried spaghetti pasta (enough for 2)
  • 1/2 cup kalamata olives (I took the pits out manually)
  • 3/4 cup cherry tomatoes -halved
  • 1/4 cup mozzarella cheese -cubed
  • 2 tablespoons of parmesan reggiano cheese
  • 1 heaping tablespoon capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • 1/2 teaspoon oregano
  • 2 cloves garlice
  • 1 shallot – minced
  • 3 tablespoons olive oil

Directions

  1. In a large pot of boiling water, cook spaghetti until done -about 10 minutes
  2. Meanwhile, heat oil in a frying pan or skillet. Add chopped garlic and shallot. Stir for 1 min. Don’t let the garlic burn.
  3. Add all spices and herbs to the oil mixture. Mix well. Add the tomatoes, olives and capers.
  4. Drain spaghetti once done and add it to the oil, olive and tomato mixture.
  5. Mix very well and add the mozzarella cubes. Continue stirring on medium heat until cheese begins to soften.
  6. Add parmesan reggiano cheese before serving.

Green Beans and Baby Potatoes with Shallots

Posted: February 15, 2012 | Author: | Filed under: Vegetables, Vegetarian | Tags: , | Leave a comment »

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Sometimes all you just have to add a couple of ingredients to go from blah to bam! Green beans need some help sometimes – and are much tastier when they are spruced up a bit. This recipe makes a world of difference and helps bring out the flavour in these good-for-you veggies.

Serves 2

Ingredients

  • 1 shallot
  • 8 baby potatoes – cut in half
  • 4 large handfuls of green beans
  • 1 tablespoon of olive oil
  • salt and pepper

Directions

  1. Bring a large pot and a small pot of salted water to a boil.
  2. Peel and finely chop the shallot.
  3. Cut the ends off of the green beans and place in large pot of boiling water for 4 minutes.
  4. Place baby potato halves in the small pot of boiling water for 7-8 minutes and drain.
  5. Drain the green beans.
  6. Heat the oil in a skillet and add the shallots -stirring occasionally.
  7. Add the green beans and cooked potatoes and stir to ensure everything is evenly coated with the oil.
  8. Season with salt and pepper and serve.

Salted Brown Butter Rice Krispie Treats

Posted: February 13, 2012 | Author: | Filed under: Dessert, Squares | Tags: , , , | 1 Comment »

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You want to know what love is? Love is sifting through the Christmas bag of Rice Krispie Cereal and hand picking all of the green ones out in order to make a Valentines Day treat for your sweetheart. Ryan, I hope you enjoy them.

P.S. This is the best recipe I have ever made for these treats.

P.P.S The secret? Salt…oh, and brown butter.

Adapted from Smitten Kitchen

Ingredients

  • 3 Cups Rice Krispie Cereal (I used christmas colored krispies and took out the green ones for a Valentines Day twist!)
  • 1/2 bag (200g) large marshmallows
  • 1/3 cup unsalted butter
  • 1/8 teaspoon sea salt

Directions

  1. Using a large pot, heat butter over medium high heat until it melts and becomes foamy. The butter will start to brown and there will be brown bits at the bottom of the pan. Make sure to scrape those bits and continue stirring for 10-15 seconds. Be careful not to overheat or you will burn the butter. Remove the pan from the heat.
  2. Pour 2 tablespoons of butter into a square 9×9 pan – and use a piece of wax paper and speed it evenly on the pan to grease it.
  3. Add the marshmallows to the rest of the butter and stir constantly until the marshmallows melt. The mix will look a bit brown – from the browned butter – and thats ok.
  4. Once marshmallows are fully melted, add the salt and the cereal and stir until mixture is even.
  5. Spread the mix onto the buttered pan. Use the wax paper to press the mixture down evenly.
  6. Cool for 1 hour.

One-Bite Raspberry Pancakes

Posted: February 11, 2012 | Author: | Filed under: Breakfast | Tags: , , , , , , , , , | 4 Comments »

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I always thought pancakes took too long to make and created too many awkward messy dishes. I was proven wrong today – they are easier and quicker than bacon & eggs. From start to on-the-table finish, these one-bite wonders took 10 minutes. If you don’t like raspberries, use your favourite fruit: bananas, blueberries, strawberries, etc. I don’t have kids, but, if I did, these would be a perfect for a fun weekend breakfast. Oh- I made a few larger ones for Ryan too, but he preferred the one-biters in the end.

P.S. I used our new Cuisinart Griddler which is so great – and is a dream to clean.

P.P.S. This MJ tune was on in the background (it reminds me of when Dad made pancakes when I was young).

Ingredients

  • 1 Cup Bisquick
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup raspberries – crushed

Ingredients

  1. Combine bisquick and milk.
  2. Add the egg and raspberries and mix well.
  3. Heat griddle on medium-high. I use an electric griddle which is a dream to clean.
  4. Pour batter using 1 x tablespoon measure onto hot griddle. Turn after edges are super bubbly and dry looking – approx 1 min. and then turn for 1-2 minutes longer.
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3-Cheese Mini Mac’s

Posted: February 7, 2012 | Author: | Filed under: Appetizers, Man Food, Vegetarian | Tags: , , , , , , | 6 Comments »

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I love mini-foods. They’re cute and fun – especially the non-traditional mini foods like mac n’ cheese.
Ryan and I hosted a Super Bowl party with some of his law school buddies and I wanted to serve a few non-traditional nibbles. I thought these one-bite wonders were unexpected which added an element of surprise along with the traditional pizza, chips, and wings. These went over really well so I will make them again.
These would be great for a cocktail party, too (i.e. one-bite rule!)
Adapted from Food and Wine
  • 1/2 pound elbow macaroni
  • 1 1/2 tablespoons unsalted softened butter, plus extra for brushing
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup grated sharp cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 1/4 cup grated gruyere cheese
  • 1 large egg yolk
  • 1/4 teaspoon smoked Spanish paprika
  1. Preheat oven to 425°.
  2. In a large saucepan of boiling water, cook the macaroni for approx. 5 minutes (al dente). Drain and leave in sieve.
  3. Brush (generously) a 12-cup nonstick mini muffin tin with butter. Sprinkle a total of 2 tablespoons over all of the circles.
  4. In a large saucepan, melt the 1 1/2 tablespoons of butter and whisk in flour over moderate heat for about 2 minutes. Whisk in the the milk and continue whisking until boiling for approx. 5 minutes.
  5. Add all cheeses and continue to whisk until they are melted.
  6. Remove from heat and whisk in the egg yolk and paprika. Add in the macaroni and mix well.
  7. Spoon rounded tablespoons into the muffin cups, packing them gently. Sprinkle remaining 2 tablespoons of Parmigiano on top.
  8. Bake for about 10 minutes, until golden and sizzling. Repeat 3 times  - this recipe should make 3-4 dozen.
  9. Let cool for at least 10-15 minutes for easy removal from tin.
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Skor Toffee Crunch Blondies

Posted: February 4, 2012 | Author: | Filed under: Dessert, Squares | Tags: , , | 4 Comments »


I always tend to ignore recipes found on the ‘back of box’ food packaging. I’m not sure why but I always overlooked them.  I bought a bag of Skor Chipits and decided to follow the recipe on the back. These Nestle people don’t mess around  - this recipe is 100% fool-proof. I’ve learned my lesson: don’t turn your back …on the back of the box. P.S. To keep with the Blondie theme, I conveniently listened to this song while making them.

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Chocolate Chip Cookie Bites – For Griffin

Posted: January 29, 2012 | Author: | Filed under: Cookies, Simple Sundays | Tags: , | 9 Comments »

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My friend Connie sent me a (much needed) reality check this week.
She sent me an email about a friend who’s little son, Griffin, has aggressive cancer and is getting radiation and chemo on his 2nd birthday this week.
Heartbreaking.
As it goes, Griffin loves chocolate chip cookies – so much so – that his mom is throwing him a Cookie Monster party at the hospital. An email was sent out to rally people together to send him chocolate chip cookies for this birthday.
Griffin: Happy 2nd Birthday! These ones are for you little buddy.
Ingredients
  • 1 cup butter softened
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 2 1/2 cups flour
  • 1 cup chocolate chips

Directions

  1. In a medium size mixing bowl, cream the butter and sugar.
  2. Stir in the eggs, almond extract and vanilla – mix well.
  3. Stir in the baking soda and flour. Then stir in the chocolate chips.
  4. Drop the cookie dough -teaspoon size- on a lightly greased cookie sheet.
  5. Bake in a 375 degree oven for 8 minutes or until the cookies are a very light brown colour.
  6. Remove the cookies from the cookie sheet and cool on a wire rack.

Simple Sundays: Bacon, Eggs, and Biscuits

Posted: January 22, 2012 | Author: | Filed under: Breakfast, Simple Sundays | Tags: , , , | 3 Comments »

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Listening to Lionel Richie’s “Easy like Sunday Morning” while baking and or eating this – is an absolute must.

Ingredients

  • Eggs
  • Bacon
  • 2 cups Bisquick
  • 3/4 cup milk

Directions

  1. Heat bacon in a skillet over medium high heat – turning once to heat evenly. Place on papertowl to cool.
  2. Cook eggs as desired – scrambled, over easy, over hard.
  3. Bisquick biscuits: Heat oven to 475F. Mix milk and bisquick together very well. Heat in oven for 10 min.

See? Simple.

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Raspberry Biscuit Cookies – A Delicious Mistake

Posted: January 18, 2012 | Author: | Filed under: Cookies, Dessert | Tags: , | 1 Comment »

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Did you know that the chocolate chip cookie was created by mistake? Check out the cute story here.

My intention was to make raspberry pop tarts (which I will make eventually) and due to some mishaps, this recipe turned into something far from those rectangular toaster pastries I was after. I’ve noted the road bumps below, and in the end, I ended up with some delicious, savoury and sweet biscuit cookies. They taste a bit like empire cookies, but are a bit more savory. They were yummy so I was happy that my mistake turned into a new recipe.

Ingredients
  • 2 cups plus 2 tablespoons all-purpose flour plus additional for shaping and rolling
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons ice water
  • 12 tablespoons raspberry preserves (preferably organic homemade)
  • Powdered sugar
  • Fresh raspberries

Glaze

  • 3/4 cup powdered sugar
  • 1.5 teaspoons vanilla
  • 2 tablespoons cold milk
Directions
  1. Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal.
  2. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour. *Here is where I may have gone wrong. I didn’t have plastic wrap, so I wrapped it in wax paper. The dough was really tough and crackily when it came out so I let it sit for 30 min.
  3. Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles. *Here is another point where I went wrong. I had trouble rolling the dough into a rectangle. Wasn’t happening for me. So I decided to use my cookie cutter instead. Also, some of my circles were very thin – almost too thin looking. The thinner the better – think rice paper like- the dough rises a lot.
  4. Arrange 4 rectangles circles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons + half a raspberry in the center of each circle. Top with second dough circle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick or fork, poke a few holes in center of top dough circle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week. * I didn’t freeze them. I took them straight to the oven.
  5. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake “tarts” uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack and let cool for 30 min.
  6. To make the glaze, combine all ingredients and stir until it forms. Brush on a healthy amount of glaze onto each cookie and let them sit for 20 minutes before eating.
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