Achiote Rubbed Pork Tenderloin with Black Beans, Rice, and Braised Kale

These days I have been eating healthier. Healthy doesn't have to mean flavorless though. Take 2 all natural pork tenderloins and rub with 2 to 3 TBS achiote paste that has been mixed with the juice of 1/2 a lemon and 1 packet of goya sazon with cilantro and 2 tsp of adobo and let sit 20 to 30 minutes.  Roast in a 375 degree oven or grill over medium heat 25 to 35 minutes. Let rest 10 minutes before slicing.For the Kale: In a large pot heat a tablespoon of olive oil and add a chopped onion, one half cup of diced tri-color peppers and 1 tablespoon of garlic and saute until onion is translucent. Add one bag prewashed and chopped kale and enough water or low sodium chicken or vegetable broth to cover and bring to a boil. Reduce heat and simmer 45 minutes or until the kale is cooked to your liking. I like it with some bite, but like collards, some people like to cook it for a couple of hours. I like to add goya sazon smoked ham flavoring. I serve with brown rice and black beans. If you are being good, enjoy this with some mineral water and fresh lime. If you are being bad an ice cold beer or a mojito are perfect with this.

Cider Glazed Pork with Grilled Peaches

That sweet husband of mine brought me home a bottle of peach cider and a bunch of North Carolina peaches. What to do with this bounty? Grill! 3 cups of peach cider, 1/2 cup of brown sugar, 1/3 cup of balsamic vinegar brought to a boil then simmered until thick and syrupy made the perfect glaze for a grilled pork loin that I seasoned with kosher salt, black pepper, fresh garlic and rosemary and tossed on the grill over indirect heat for and hour and a half. The fresh peaches were halved and brushed very lightly with oil to keep from sticking and grilled briefly to bring out the natural sweetness. I had some gorgeous red potatoes I tossed in olive oil, garlic, rosemary, salt and pepper and grilled. To make the decadence complete, I sauteed some fresh spinach with red onions and bacon. This meal was the perfect pairing of sweet and savory.

The Perfect(Late) Spring Dinner

To me, nothing says spring like grilled lamb chops and asparagus. I marinated the lamb chops in olive oil, lemon juice, fresh rosemary, kosher salt, garlic, cracked black pepper and a little seasoned salt before searing them in the grill pan(medium rare please). The asparagus got the same treatment, minus the rosemary. I sometimes serve this with red new potatoes, but I was all about the lamb chops and asparagus today. My boys usually love this, but were more interested in frozen pizza so I was able to enjoy this deliciousness all by myself with a glass of Smoking Loon Pinot Noir! This is my comfort food.

Ropa Vieja

MMMMM.....What do you do when you have a 3 lb flank steak or chuck roast, onions, jalapenos, garlic, tomatoes, 3-4 cloves of garlic, a handful of cilantro and 3 hours on your hands? Make Ropa Vieja (literally translated old clothes). Season the meat with salt, pepper, adobo and brown in a large dutch oven in hot oil. Remove meat and add 1 large coarsely chopped onion, a couple of jalepenos, whole garlic cloves, cilantro(roughly chopped) and two coarsely chopped tomatoes or 1 15 oz can tomatoes and cook over medium heat about 10 minutes. Add meat back to pot, add water or beef broth to cover and sprinkle in 2-4 packets of goya sazon. Cover and simmer over med-low heat 2-3 hours or until meat falls apart. Use 2 forks to shred the meat and serve with rice and beans and corn or flour tortillas. You can also use this as a tamale or enchilada filling. I served this on warm tortillas with a roasted corn, black bean and avocado salsa, sour cream and a sprinkle of cheese. YUMMY!
(click to embiggen the fiesta of yumminess)

Classic Burgers with an International twist

Tonight I made classic burgers, but I was in the mood for a little spice, so I brushed them with Grace jerk bar-b-que sauce during the end of cooking and used Grace All Purpose seasoning in the beef mixture. The great thing about burgers is they can be tailored to your mood and lifestyle. Turkey, beef, lamb, chicken, pork, seafood or even black beans, garbanzos, soybeans or prepared veggie burgers can be made into something special and unique simply by varying the seasonings, toppings and bread. I love a classic burger dripping with good ole' american cheese, but sometimes a juicy grilled buffalo burger topped with aged white cheddar, and a huge slice of heirloom tomato on a toasted french bun elevates the comforting burger to a new level.

Some quick tips on burgers:

1. Handle the patty gently and try not to make too much of a compact patty, as this tends to make the meat dry.

2. Don't overcook the meat. Meat continues to cook for a few minutes after it's removed from heat so cover the burgers with foil after cooking and let rest so the juices will redistribute. There is nothing worse than a hockey puck on a bun!

3. Do experiment with the burgers themselves as well as seasonings, toppings and bread ! A turkey burger seasoned with italian spices and garlic and topped with sun dried tomatoes and smoked mozzarella or provolone cheese on foccacia is a welcome change from the ordinary. Knorr makes a great german hackbraten mix that when added to 1 lb. of ground beef is worthy of a baked potato according to my boss Charlie. A good salmon burger is healthy as well as delicious when brushed with a miso glaze or some sweet teriyaki sauce. Even vegetarians can enjoy a good burger! Stuff falafel into fluffy pita bread and top with a cucumber and yogurt sauce and no one will leave the table bored or unsatisfied. Substitute lamb for the falafel for the die hard meat eaters, season with oregano, black pepper, garlic and salt and enjoy a greek style lamb burger. There are lot's of good prepared veggie burgers on the market so experiment until you find the one you like and top with soy cheese and veggies. Feeling like mexican? Mix taco seasoning into the mixture of your choice and top your burger with monterey jack, queso quesadilla, or cheddar cheese. Add a slice or two of avocado, some salsa and tango that baby into a bun or wrap in a tortilla.

Burgers don't have to be boring. They can be as varied and interesting as the people who eat them.

Quick and Healthy Mediterranean Style Tilapia

If you are like me, the last thing you feel like doing after a long day is spending hours getting a healthy, delicious dinner on the table. This dish can be prepared in as little as 30 minutes and is healthy as well as beautiful. I do love pretty food! The ingredients are simple and easy to obtain and the preparation can be shortened by buying bagged, washed spinach and precut veggies. This dish can be made for one as well as a crowd, and you can play around with the ingredients, by adding or omitting the vegetables and playing around with the amount of garlic and herbs and adjusting the seasonings. You can also substitute haddock or cod for the tilapia.
You will need:
4-6 tilapia fillets (depending on the number to be served)
1 bag of prewashed spinach
1 red pepper sliced into sticks
2 medium tomatoes coarsely chopped or 1 15 oz can drained (I used a red and a yellow because thats what I had on hand)
1 small onion thinly sliced
fresh or dried oregano (1 1/2 tsp dried or 1 TBS fresh) If you are like me you don't really measure anyway
1 lemon sliced ( I used a meyer lemon because I love the subtle sweetness)
salt and pepper to taste
1 tbs minced garlic
2 tbs olive oil
1/3 cup white wine (you can substitute chicken or seafood broth, or the juice from canned tomatoes)
DIRECTIONS:
Season fish with salt and pepper
In large frying pan heat olive oil over medium heat
Add onions, peppers, tomatoes. garlic and oregano and saute until onion is translucent ( about 5 min.)
Add spinach (It will wilt down so don't worry if it seems like a lot)
When spinach is wilted add liquid and bring to boil over high heat
Reduce heat to medium-low and place seasoned fish fillets on top of veggies , top with lemon slices and cover with lid or foil
Cook over med-low heat for 15-20 minutes (depending on thickness of fish)
Fish is done when it is opaque and flakes easily with a fork
I served this with rice but pasta makes a wonderful accompaniment to this dish and makes use of the wonderful sauce the tomatoes and herbs create.

Simple Pleasures and Rediscovered Treasures

Sometimes the most delicious food you eat is food that has history. Our backyard holds many secret treasures. There are several pecan trees that bear every other fall and a rather frail looking peach tree that seems to sag under the weight of the small peaches it presents us with each year. The fig tree in the very back of the yard is a favorite spot for the boys to play under in the summer and the pomegranate tree is watched longingly by the boys (and me) for signs that fruit is forthcoming. This house was built by J's grandfather and lovingly tended for many years so that we can enjoy these things. J often tells stories of helping his grandfather in the garden, planting and weeding and hoeing. He talks of the things he learned at his grandfathers side as they tended the tomatoes and peppers and greens. He spent his childhood in this backyard. As I watch my boys spend their childhood in this backyard I realize that J's grandfather knew they would be here one day. He knew that just like their dad, they too, would rescue the few tiny, gloriously sweet peaches from the birds and ants. He knew also that they would be watching that pomegranate tree like hawks from the appearance of that first bright orange bloom until late summer when the fruit hangs heavy on the tree and can be eaten on the back porch with juice from the jewel like sweetness staining hands and mouths. He foresaw his great-grandchildren solemnly presenting me with grocery bags full of thin shelled pecans and asking if this is enough for both a pie and brownies. As J's grandfather tended the backyard with his grandson he knew that someday J would camp out in this same backyard with his children on warm nights when the smell of honeysuckle is so thick and heavy in the air, you can taste it on the back of your tongue. J's grandfather knew that one day J would watch his children rediscover the very same treasures that J found in this backyard as a boy. As I watch my sons brave the blackberry brambles that run along the fence and weave through the hedges to pick the tiny jewels or listen to them wonder aloud how many peaches we think we can rescue this year, I am thankful for this wonderful gift, for these treasures. I am thankful for the legacy left for J and our boys.

Bolognese sauce, roasted eggplant and my favorite spring salad

Today for lunch I made myself a gorgeous spring mix salad with fresh strawberries from Dekalb County Farmers Market and toasted pecans (not from our trees, but still tasty). Since I was home all day I decided to make a Bolognese sauce and finally use those herbs I've been growing. It was well worth the effort of using fresh roma tomatoes as well as canned, crushed tomatoes and well worth the 3 hours of simmering to get that deep, rich color and flavor that only fresh ingredients and time can provide. El Chupa Cabra , my 4 year old rarely eats anything out of the preschoolers 4 food groups of chicken nuggets, mac and cheese, bacon, or hot pockets, but he likes my bolognese sauce. Could it be because it is chock full of pepperoni? I know pepperoni isn't traditionally found in a classic bolognese, but I am not a traditional kind of girl. I also made some heavenly roasted eggplant that we found at the farmers market as well. Olive oil, kosher salt, fresh cracked pepper and 20 minutes in a 450 degree oven is all it took. I can't wait for dinner! (click on the photos to embiggen and experience the full yumminess) When cooking with herbs it is a good rule of thumb to add dried herbs early in the process to release all of their flavor and fresh herbs at the end as the flavors tend to fade during long cooking and adding them about 15 -20 minutes before the dish is done not only brightens the flavors of the dish, but adds a lovely touch of color!

Ingredients:

1-1/2 lbs of ground beef

1 large can of crushed italian style tomatoes (about 20 oz)

1 large can of diced tomatoes

1 med. onion chopped

3-4 roma tomatoes roughly chopped

3-4 cloves or 2 TBS garlic minced (if you like garlic use more)

2TBS italian seasoning or 2 sprigs fresh oregano removed from stem and chopped and about 6 leaves of fresh basil (shredded)

1 small pkg pepperoni (optional)

1/2 cup of good red wine (optional)

1 bell pepper chopped

1-2 TBS olive oil

1-2 bay leaves (2 if small)

In a large pot heat olive oil over med. heat

Add onions, peppers, garlic and pepperoni and saute until onion is translucent. Take care not to burn the garlic.

Add ground beef, season with salt pepper, italian seasoning (if using dried) and adjust the heat to high stirring to break up meat.

When meat is no longer pink, drain

Add fresh and canned tomatoes,bay leaf and wine (if using)

Lower heat to low, cover and simmer anywhere from 45 minutes to 3 hours making sure to stir every so often or the sauce might stick. If using fresh herbs add them about ten minutes before turning off the heat.

Serve over pasta . Spaghetti, rigatoni and ziti are all great for holding on to this meaty sauce.