Butternut Squash and Kale Hash

This was the meal that brought me out of my blog sabbatical because I just had to share! One of the fun things about cooking is after you do it long enough, you start to just know how certain tastes are going to meld and blend together. I love how you know you can combine the savory of Worcestershire, tang of champagne vinegar, sweet of agave and the piquant of dijon mustard to create an incredibly tasty glaze, and know that it will all work together. When you can look around your pantry or fridge, then just start mixing, that is when magic happens. And friends, that is the most fun part to reach in your kitchen adventures! 

This meal was inspired by a pinterest post for a sweet potato and kale hash, it was a breakfast dish with a fried egg on top. I have nothing against sweet potatoes, but I do have a love a-ffair with butternut squash so I decided to swap one orange veggie for another, just the way I like it. Mr. Max has been on a big kale kick ever since we did a cooking class in January with a crispy kale dish. I wanted to be able to take his new favorite veggie with my favorite veggie, then add some other stuff and make it a meal. Sounds pretty technical, huh?

I was shooting from the hip with this dish but wrote it down as I went a long so I could remember and hopefully get around to posting.... ta-da! I actually did this time. Nutritional fact breakdown can be found here, calculated at SparkRecipes.com.

Grocery List:
Yields 4 servings

• 10 large Kale leaves, de-stemmed and chopped into large chunks (we operate by, the darker the better! Grab some dino kale to try it out)
• 1.5 - 2 cups Butternut squash, cubed
• 3 tbsp. olive oil, divided
• 1 shallot, minced (about 2 tbsp. worth)
• 3 cloves garlic, minded
• 1 tsp. red pepper flakes
• 1/2 tsp. rosemary
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• 2 tbsp. shredded Parmigiano Reggiano (approximately)

Start by pre-heating your oven to 450 degrees to roast your butternut squash cubes. Toss with 1 tbsp. of olive oil to coat then sprinkle with the red pepper flakes and rosemary.  Set on a baking sheet lined with aluminum foil (easy clean up process and assists in the crisping), then pop in the oven to roast for 20 minutes. We want these babies to have some brown on them, some color.

When you have about 10 minutes left on the timer for the roasting squash, take 1 tbsp of olive oil and begin to saute your shallots in a large saute pan over medium heat. Once frangrant, add the garlic and saute for about 3 minutes.

Add the kale and the final tbsp of olive oil, tossing in the pan to coat, which will help it cook and crisp. Let it sit for about 2 minutes on medium heat, then move it around the pan again. Right about now, the squash should be ready to take out of the oven. Add it to the pan and combine the two, adding the cumin and chili powder. Turn up the heat to about medium-high (6 or 7 on the dial) and let that kale crisp a little more in all the flavors.

Finally, you will add two large pinches of Parmigiano Reggiano. Give it a stir, fold it together, do what feels right.

Dish it out and serve for a deliciously nutritious, easy weeknight meal!

Served with petite Pork Tenderloin Medallions in a Cider-Dijon glaze

Directions:

Slice a pork tenderloin into 1 inch discs. In a small skillet, mist with cooking oil and set 4-5 slices, not touching one another, on the hot surface. Cover with a lid and let cook for 2-3 minutes on medium-high heat, then flip and cook for another 1-2 minutes. Both sides should have a nice brown marks, medium heat should register to 145 degrees.

As the medallions cook, time to whip up an easy glaze. I combined some of my favorite tastes mentioned in the opening paragraph: 2 tbsp. Dijon mustard, 1.5 tbsp. Worcestershire, 1 cup apple cider, 1 tbsp. champagne vinegar, 1 tbsp. agave nectar, 1 tsp. shallots, 1 tsp. rosemary. Place all of this in a sauce pan over medium heat, when it begins to simmer, bring the heat down to low to allow it to thicken, about 10 minutes total. To serve, spoon over top pork medallions. 

Nutritional fact breakdown for pork and sauce can be found here, calculated at SparkRecipes.com.  

One serving yields four small or three large medallions and 1 tbsp. of sauce. 

Tastefully yours, 

Asian BBQ Pork Medallions

I recently took a trip to visit my best friend Paige who now lives in New Jersey. She moved up there in the Fall of 2010 and while she's been able to come visit around various holidays, weddings and other special occasions, I sure have missed having her around. After Mr. Max and I got engaged, we decided to pick a time that I could go to visit her and see her new world. I don't know how much more quality time you can have after a 4 day road trip across the Northeast!

We had such a blast as we drove from Philadelphia, to Moorestown, to Atlantic City, to New York City, then back to Moorestown and Haddenfield. It was such a great time to catch up, goof off, laugh, talk about all thing past, present and future. We got to celebrate Max and my engagement, celebrate her new home almost finished becoming a first time home owner and just spend time with a best friend.

Paige did an incredible job picking dining establishments for our trip! Our second night in Atlantic City, she made reservations for us at Buddakan, a Asian-fusion restaurant within the Caesar's Palace Shops along the Boardwalk. The menu was full of small plates and not so small plates, all meant for sharing. We decided to pick two of the "small" plates, a crab fried rice and a beef lo mein. For our shared entree, we were torn between a pork tenderloin with Asian BBQ sauce or a chicken in ponzu sauce. We opted for the chicken and were definitely not disappointed! It was a half breast with a velvety browned butter sauce, with ponzu sauce stirred in and slightly thickened as it cooked. While incredibly satisfied with our choice, I still pined for the chance to try the pork dish so I decided to see what Mr. Max and I could do in the kitchen by creating our own!

This dish took under 30 minutes to prepare, great for a weeknight meal. Pork is so much more time efficient when you cook in medallion form, allowing a more even finish throughout each piece of meat and a faster cook time. 

Nutritional facts can be found here, calculated at SparkRecipes.com; 1 serving is equivalent to 3 medallions of pork and 1/4 cup of sauce, totals 6 WW points.

Grocery List:
Recipe yields 4 servings

• 1 lb. pork tenderloin
• 1/4 cup Tamari (low-sodium, organic soy sauce)
• 3 tbsp. Hoisin sauce  
• 2 tbsp. tomato paste
• 1 tbsp. rice vinegar
• 1 tbsp. Sriracha (add more if you want the heat!)
• 1 tbsp. honey
• 1 tsp. ginger, minced
• Green onions, optional for garnish

To begin,  grab a medium sized bowl and mix the tamari, hoisin, tomato paste, rice vinegar, sriracha, honey and ginger. Whisk together until well combined. Reserve and set aside about 3 tbsp. of the sauce for dipping.

In a large skillet, on medium-high heat, flash sear the pork for about 2 minutes on each side. By doing this, we are locking in the natural tenderness and moisture of the pork.

Take the seared pork and cut into half inch to one inch thick medallions, then dip in the BBQ sauce, coating both sides.

 

Set back in the pan, turning heat down to medium and cover, let cook for about 5 minutes.

 

Flip the medallions and let cook for another 3 minutes before performing the Rule of Thumb to test the level of doneness. 

When done, remove from plate and set atop a bed of veggies or rice. Top with reserved sauce, garnish with green onions and enjoy!

Served with a simple asparagus and bell pepper saute

Tastefully yours, 

 

Spring Forward: Pomegranate-Chipotle Pork Tenderloin

Daylight savings has come, Easter is right around the corner, spring is here! I decided to ring in the season with some spring cooking this week using some fruity tastes. I found this recipe on pinterest and modified it a bit to try to make it a little lighter, like cutting back on the brown sugar and molasses used in the sauce. My brother, Michael, decided to join Mr. Max and I for dinner so with the need to feed two growing men and a lady, while providing some lunchable leftovers, I made two pork tenderloins tonight which would feed 6. If you need to downsize and eliminate one, I would still encourage you use the same measurements for the sauce. Though it will make more than you need, the recipe said it keeps for up to three weeks in the fridge and it would go great on fish or chicken too!

Click here for the nutritional facts for this recipe. Serving size is 3 slices of pork and 2 tbsp. of pomegranate-chipotle glaze.

Grocery List:

• 3 cloves garlic, minced
• 2 tsp. Adobo sauce from Chipotle Peppers in Adobo (If you are brave, mince one pepper and include it in the sauce - alas, I was not as brave)
  
• 2 tbsp. tomato paste 
• 1 tbsp. molasses 
• 1 tbsp. brown sugar
  
• 1/2 tsp. dried mustard
  
• 1 cup pomegranate juice 
• 1 tbsp. lemon juice 
  
• 1 or 2 pork tenderloins
• 2 tbsp. olive oil 

Pre-heat the oven to 425 degrees. Combine the first 7 ingredients in a bowl and whisk together until well combined.

 

Pour into a sauce pan and simmer over medium heat until sauce reduces and thickens. Remove from heat and stir in the lemon juice.

 

In a large skillet, pour the olive oil and heat on medium-high heat. Sear the tenderloin(s) on all four sides for about 1 minute each until slightly browned.

 

 

Place the tenderloin(s) on a greased, foiled baking sheet. Brush with the glaze and place in the oven for 10 minutes.

 

Remove, flip the tenderloin and brush with glaze again. Roast for another 8-10 minutes.

Test the meat using the rule of thumb and wait about 3-5 minutes before you slice into it. This allows the natural juices created from the heat to permeate and settle into the meat, keeping it tender throughout, rather than escaping and drying out when cut into. Now, slice...

 

Top with remaining glaze and serve it up!

 

Served with cauliflower mashed potatoes and sauteed vegetables

Tastefully yours,

Honey-Pecan Pork Chops

It was a crisp October morning, 52 degrees. I walked out the door in tights, riding boots and a new rust colored blouse with a tan wool skirt. It was a good start to the day and the feeling of the Fall season that I love. With November around the corner, I had a hankering for sweet potatoes; when I found this pork recipe on AllRecipes.com, I had a meal to make.

This is a great week night meal, taking all of 25 minutes to prepare and cook, creating a simple honey-pecan glaze over tender pork chops. Nutrition facts include 470 calories, 25.g fat, 29.4g carbs and 29.9g protein.

Grocery List:

• 4 boneless, pork loin chops
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tbsp. butter
• 1/4 cup honey
• 1/4 cup chopped pecans
• 1 tsp. brown sugar

Combine the flour, salt and pepper in a bowl. Dredge the pork in the flour to coat on both sides.

In a skillet, melt the butter over low heat and add the pork. Turn up the heat slightly to medium until the butter bubbles, browning your pork, about 3-4 minutes on each side.

During this time, you will be browning the butter in the pan - careful not to let it burn, you will be using it for the honey-pecan sauce. When the pork is ready, set it on a plate and cover in foil or place in the microwave to stay warm.

Slightly turning up the heat, add the honey, brown sugar and pecans to the browned butter in the skillet. Loosen and incorporate any brown bits from cooking the pork. Stir well and lower the heat.

Spoon the sauce over the pork chops and enjoy!

Served with a baked sweet potato with simple cinnamon butter and sauteed green beans

Balsamic-Rosemary Pork Tenderloin

I had the pleasure of spending an evening with one of my favorite people, Miss Sarah from Kittens and Pittbulls. Sarah and I met 3.5 years ago through our jobs on the same team at work. Our friendship grew outside of just coworkers, and she soon became a work-out buddy, mani/pedi friend, random shopping trip companion, painting pals and now tonight, we mark our first culinary creation together!

Sarah and I on her rooftop patio with Downtown Dallas in the background

Thanks to Mr. Max's family for the chef's hats!

Sarah often jokingly complains to me about how much effort it takes to cook. I wanted to show Sarah that even though something can look or sound complicated, it can really be so easy! Sarah and her husband Paul are foodies - they share a passion for finding and tasting some amazing food. I wanted to show her that she can make that right here in her own home without the expense of restaurants or the mystery of how they prepared it.

I confided in Gojee.com again to look at some of the recipes that I had bookmarked try. I came across the perfect recipe to make for her, this incredible balsamic-rosemary pork tenderloin, paired with a caprese salad and haricot verts. When I gave her the run down, she looked at me like I was crazy, which is exactly what I was expecting.

Tonight, you can create some simple elegance with tastes that are absolutely divine. Stay tuned for the rest of our meal, a grilled caprese salad and a caramel-banana pudding!

Grocery List:

• Pork Tenderloin
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp. soy sauce
• 2 tbsp. olie oil
• 1 tbsp. minced garlic
• 1 tbsp. brown sugar
• 1 tsp. ginger, minced
• 2 sprigs of fresh rosemary

Start by pre-heating your oven to 450 degrees and seasoning your pork with salt and pepper. Combine the balsamic vinegar, soy sauce, olive oil, garlic, brown sugar and ginger in a measuring cup or small bowl.

In a large plastic bag, place the pork tenderloin inside and pour the marinade contents in and add the fresh rosemary sprigs. Move the contents around in the bag to coat the pork and let sit out at room temperature for at least 30 minutes.

Put the pork in an oven safe dish, with the juice from the bag, reserving about 1/4-1/2 cup to make a glaze. Bake the pork in the oven for at least 25 minutes.

While the pork is in the oven, take the reserved marinade and heat over medium in a sauce pan for about 5 to 8 minutes or until it has started to thicken and forming a glaze. This is going to be a perfect finishing touch to your pork!

Once the pork is done, take out of the oven, slice it up, top with glaze and enjoy!

 Served with simple haricot vert green beans, lightly sauteed in olive oil, seasoned in salt and pepper.

Hatch Chile Stew

It is not a secret that Whole Foods is my favorite grocery store.The reason for this because of their fresh, wonderful selections and let's be honest, the proximity to my current residence. However, my world will be rocked in a month when I get to go through a move across town and I head back to my old 'hood from four years ago. At that time, Central Market will be my closest store and I will not hesitate to say, probably my new preference. Contrary to what some of my recipe posts may convey, I do like easy, people. Additionally, Central Market does have a one-up on Whole Foods because they offer cooking classes with some impressive product mention that is rather enticing AND they are advocates of the "sample while you shop" method. I am a fan of this, which leads into how we came across this gem of a meal.

To help acclimate myself again to my former and soon-to-be new stomping grounds, okay and maybe for the 4th course coupon for Dallas' Restaurant Week with purchase of $25, I decided to do my Sunday grocery shopping there a few weeks back. As I meandered through the maze that is the store, I sampled all kinds of treats. In the meat section, they had a Hatch Chile Stew with pulled pork at the demonstration station. I had two plastic cup helpings (you know, sometimes you taste the mini-spoon amount and think, I need to try it again, just to make sure that I loved that as much as I think I do). I then gave some to Mr. Max for his approval and the next thing I know, he had the jar and was adding it to the cart. Meet the star of this post.

For those looking for a nice and simple dinner, this is your winner. 

Yum. Thank you Will, Brian and Kyle.

Grocery List:

• 3/4 jar of jarred Green Chile Stew
• 1 lb. lean ground pork or turkey
• 3 medium sized Yukon gold potatoes
• 1/2 cup white corn

Preparing the potatoes is the most time consuming part and that is not saying much. Start by peeling and then chopping the potatoes down to small chunks. Now class, why do we prefer the smooth, white Yukon potatoes to rough, brown Russet potatoes?? Because they contain less starch! Once chopped, boil in a pot until they can be easily pierced by a fork, but do not over cook, you do not want mushy taters.

Next, add a dash of olive oil to the skillet to brown and cook your meat for about 10 minutes on medium-high heat.

Unpaid product placement: I highly recommend investing in this pasta scoop by Giada DiLaurentiis. It was apart of a cooking utensil birthday package that my brothers gave me. This really comes in handy! Once potatoes are ready, scoop and strain..........

 .........into a crock pot with the meat.

Add the jarred green chile mix and the corn into the crock pot on a high heat setting, stir together. 

To serve, spoon your stew into bowls, garnish with a nice shredded Monterrey Jack cheese and cilantro!