Rosemary & Garlic Pork Tenderloin

I have only recently discovered my love of the pork tenderloin.  For the longest time, I thought I was being locked out of some super secret club that knew something about pork tenderloin that I didn't.  I read recipe after recipe, blog post after blog post, about this favorite cut of meat that was not only lean, but also so tender and so delicious.  My experience in cooking a pork tenderloin had yielded a very different opinion than the aforementioned ones.  The only time I had ever cooked a tenderloin was many years ago, when I found a pre-marinaded one in the less than stellar meat section of a Walmart.  Not only was the marinade horrible and salty, I had overcooked it so the meat was dry and tough.  I had diligently avoided them since.   But after so many rave reviews on some of my favorite sites like Mel's Kitchen Cafe and Our Best Bites, blogs run by ladies whom I trust greatly when it comes to food, I decided to give it another go.  And I was smitten!  If cooked correctly, a tenderloin can give you the most moist, tender and flavorful, lean meat experience.  I have tried no less than 5 pork tenderloin recipes in the last 2 months and I have loved each and every one.  The pork tenderloin is so versatile and adaptable.  This recipe is the latest great one we have enjoyed in our home.  It is full of flavor, has only a few simple ingredients and comes together in a matter of minutes.  I served this with roasted asparagus and boiled and buttered red potatoes, and it was a perfect Sunday evening meal.  However, its so fast and easy that it would make a fabulous week night meal as well.

Rosemary & Garlic Pork Tenderloin

*Pork tenderloins generally come packaged by two's.  This recipe is for one 1-pound tenderloin but can be easily doubled to make both tenderloins.  

2 Tablespoons finely chopped fresh rosemary

4 garlic cloves, minced

1 (1 pound) pork tenderloin

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 475 degrees.  Combine rosemary and garlic.  Make several 1/2 inch deep slits in pork tenderloin.  Place about half of the rosemary and garlic mixture in the slits.  Rub the remaining mixture over the pork.  Sprinkle with salt and pepper.  Coat a jelly roll pan or roasting dish with cooking spray.  Place pork on the pan and insert a meat thermometer into the thickest portion of the pork.  Bake for 20 minutes or until thermometer registers 160 degrees (meat will still be slightly pink) or to a desired degree of doneness.  Let stand 5 minutes, and cut into 1/4 inch thick slices.

Recipe Source:  Cooking Light

I am linking up to these great parties!

Orange Juice Fruit Salad

How did ya'll enjoy the Superbowl?!  Was it just me or did that game last F-O-R-E-V-E-R?!  If you say it was just me, I will believe you because its true that I am not the biggest fan of the old football games. That might be a tad bit of an understatement actually.  My husband, however LOVES football!  So even though I don't adore the Super Bowl , I do adore good food, and there was plenty of that to be had over here at our house.  It was a smorgasbord of unhealthy, yet deliciously satisfying treats, both savory and sweet!  Though I loved every bit of it today, there might be a bit of regret tomorrow!  In which case, I should whip of a big bowl of this beautiful, healthy, and tasty fruit salad.  And you should too...you know, if you are feeling a little guilty over your football-party binging as well.  And if you aren't feeling guilty (either because you have much much more self control than I do when faced with the likes of pizza, caramel popcorn, and cake, or because you just don't care), you should still make a bowl of this beautiful and tasty fruit salad...because its good, really good.  I have served this both as a breakfast dish and as a side dish at dinner, and it works well either way.  You can't go wrong with a good bowl of fruit salad, and this is just kicked up a notch with the addition of a sweet orange juice reduction...I love it and I think you just might too!

Orange Juice Fruit Salad

*So the fruit in this is very adaptable.  I have used pears in place of the green apple, nectarines in place of the peaches, strawberries in place of the blueberries, bananas in place of the oranges...you get the idea.  Use whatever you feel like or whatever you might have on hand.  Just make sure they will go together...obviously watermelon doesn't pair well with bananas...in my humble opinion.  But to each his own!!:)

2 medium red apples, cubed

1 medium green apple, cubed

2 medium peaches, cubed

2 Tablespoons lemon juice

1 cup orange juice

1/3 cup sugar

2 medium navel oranges, peeled, sectioned and chopped

2 cups of fresh blueberries

Place the cubed apples, peaches and lemon juice in a large bowl.  Cover with water and set aside.  In a small saucepan, combine the orange juice and sugar.  Bring to a boil and cook until the liquid is reduced to about 1/2 cup.  Drain apple mixture.  Add to the apples and peaches, the oranges, blueberries, and orange juice mixture.  Toss salad to coat with orange juice reduction.  Serve at room temperature or cold.

Recipe Source:  Taste of Home

I am linking this and other tasty recipes up to these wonderful blogs!

Taco Soup

Three months ago, I would have done just about anything for "soup weather."  After enduring nearly 5 grueling months of triple digit temperatures, October hit and I was more than ready for it to dip low enough to wear sweater boots, jackets, and gloves, to warm up with a nice bowl of hot soup, and to cuddle up on the couch with a blanket and glass of hot cocoa.  Unfortunately that isn't how it works in the Phoenix valley...Halloween is usually too warm to wear a costume, we go to the park on Thanksgiving, and I'm running my air conditioner until December!  This week though, the valley has been hit with the coldest temperatures it has seen in 25 years and I am here with 2 kids who each only own one light jacket!  You would think growing up in Utah and Idaho, and enduring negative temperatures during this last Christmas season, I would be immune to these just-above-freezing-temperatures, but I am not.  I am freezing my butt off and cannot wait until it gets back up to the 70's this weekend!  This is about as "soup weather" as we get in this part of the world.  So while we are freezing, I am taking full advantage and making bowls and bowls of soup this week!  Chances are, you are in a much colder part of the world than I am, in which case I strongly recommend this hearty and delicious taco soup.   Using an old recipe given to me by a friend several years ago, and an easy recipe for homemade taco seasoning, I came up with this version and all in my family were quite pleased.   It has just enough spice for my taste, and served with the most delicious corn bread muffins of all time (recipe coming later this week), it is an easy and filling weeknight dinner.  The recipe makes about 10 1/2 cups, so if you have a small group to feed, you might consider halving the recipe.  Also, if made exactly the way the recipe reads, it only has about 175 calories per 1 cup serving!  That leaves you some wiggle room to add on some shredded cheese, sliced avocado, and sour cream...and 2...or 3...or 4 of those delightful cornbread muffins!  Here's the recipe:

Taco Soup

1 pound lean ground beef or turkey

1/2 cup chopped onion

3 cups water

2 undrained 14-16 ounce cans diced tomatoes

2 undrained 14-16 ounce cans dark red kidney beans

1 drained 14-16 ounce can corn

1 Tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Brown ground beef/turkey and onion in a skillet.  Drain fat and transfer to a large pot.  Add in all of the other ingredients and stir to combine.  Bring to a boil over high heat.  Once boiling, turn down the heat and simmer for 30 minutes.  Serve with shredded cheese, sliced avocados, and sour cream if desired.

*Note:  If you prefer, you can use a packet of taco seasoning in place of all the spices.

Recipe Source:  The Unsophisticated Kitchen with help from this recipe for homemade taco seasoning. 

I joined the linky party at:

Whipperberry
Tidy Mom
The Country Cook
Foodie Friends Friday
Tater Tots & Jello
Six Sister's Stuff
I Heart Nap Time
Chef in Training

Healthy Chicken & Vegetable Stir Fry

 I don't know about anybody else, but as for me, I need a total makeover on my health after the holidays.  I am talking major.  For me, the bad holiday eating seems to start somewhere about mid October.  I can go the whole year without purchasing one full sized candy bar, but those dang mini ones packaged in Halloween colors and images, just scream at me to pick them up...and consume them...a whole lot of them.  Then when Halloween finally comes to a close and those bags of candy are marked down 75%, it just seems like a waste of time and energy to pick up on my good health habits again, what with Thanksgiving being right around the corner and all.  So I don't.  I make it my goal to consume as many pumpkin, toffee, and chocolate chip filled desserts as possible.  Then as soon as Thanksgiving is all said and done, something wonderful happens...Hershey's candy cane kisses.  Three full bags, and a few holiday pounds later, its somehow January and I have some major bad habits to reform.  And that's where this delicious, simple, and very healthy chicken and vegetable stir fry comes in.  It is packed with vegetables and flavor and makes a super simple weeknight meal.  With less than 150 calories in a one cup serving, you can pair this with 1/2 cup of brown rice,  and you have yourself a satisfying meal for just about 225 calories.  It is perfect served along side fresh fruit, like cantaloupe or watermelon slices, and you will feel so healthy eating it that you just might not feel so guilty about consuming that entire carton of leftover peppermint ice cream hiding out in the back of your freezer.  Ahem...not that I did that or anything.

Chicken & Vegetable Stir Fry

4 teaspoons cornstarch

1 cup reduced sodium chicken broth

2 Tablespoons reduced sodium soy sauce

1 pound boneless skinless chicken breasts cut into strips

2 Tablespoons olive oil, divided

1 1/2 cups fresh cauliflower's

1 1/2 cups fresh broccoli florets

2 medium carrots, sliced

1 small onion, halved and sliced

1 small can water chestnuts

1 red pepper, sliced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 to 1/2 teaspoon crushed red pepper flakes (depending on your level of spice tolerance)

2 1/2 cups hot cooked rice

Combine the cornstarch, broth and soy sauce until smooth.  Set aside.

In a large nonstick skillet or wok, stir fry the chicken in 1 tablespoon of oil until no longer pink.  Remove from heat and keep warm (I never do anything to keep mine warm and it stays warm enough).

Stir fry the cauliflower, broccoli, carrots, onion, red pepper, and water chestnuts in remaining oil until crisp-tender.  Add the garlic, salt, pepper, and pepper flakes and cook one minute longer.

Stir cornstarch mixture and add to the pan.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Add chicken and heat through.  Serve with rice.

Recipe Source:  Adapted slightly from Taste of Home