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Bourbon-Mango Pulled Pork

July 21, 2010 by Ashley 1 Comment

I really love using my slow cooker in the summer. We don't have central air conditioning, and there's only so much that fans can do to cool off a room in full-on dinner mode. So I came across this recipe, which got a ton of good reviews. I used Stubb's Spicy BBQ Sauce, and it was great! It was spicy and sweet, and the meat was super tender. Dino said this may be his favorite version of pulled pork yet (in my mind, the gold crown stays with this recipe). It was really tasty, and I definitely recommend trying it.

Bourbon-Mango Pulled Pork
Allrecipes - RuggerDucky

"Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!"

Prep Time: 20 Min
Cook Time: 6 Hrs
Ready In: 6 Hrs 20 Min

Yield 10 servings

2 mangoes
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
¼ cup balsamic vinegar
2 cups water

1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

1. Peel the mangoes and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.

2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.

3. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.

4. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Nutritional Information:
Amount Per Serving Calories: 319 | Total Fat: 8.1g | Cholesterol: 68mg

MacGourmet Rating: 5 Stars

Strawberry Whipped Sensation

July 17, 2010 by Ashley 4 Comments

Since it's been so hot here lately, I wanted to make a refreshing, frozen dessert. I found this recipe and thought it looked easy and refreshing. It was a big hit at the dinner party that we brought it to, and it actually stayed frozen on the platter for quite a while. This dessert is great for summer get-togethers.

Strawberry Whipped Sensation
Allrecipes - Cool Whip®

"Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert."

Ready In: 6 Hrs 20 Min
Yield 12 slices

4 cups fresh strawberries, divided
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
¼ cup lemon juice
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 tablespoon butter, melted

1. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

2. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

3. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Nutritional Information:
Amount Per Serving Calories: 264 | Total Fat: 9.2g | Cholesterol: 14mg

MacGourmet Rating: 4 Stars

Grilled Chicken with with Tamarind-Orange Glaze

July 16, 2010 by Ashley Leave a Comment

This recipe comes with a disclaimer: it took me a lot longer than 25 minutes to get the glaze to reduce. A lot. It was at a rolling boil for over an hour, and eventually I decided it was good enough to start grilling the chicken. It ended up being worth it, even though we didn't eat dinner until after 10pm. The chicken was juicy, and the basil and garlic really permeated it. The glaze was sweet and tangy and delicious. It was definitely a hit...which is a good thing, because after spending that much time cooking, it just had to be good!

Grilled Chicken with with Tamarind-Orange Glaze
Bon Appétit September 2002

4 skinless boneless chicken breast halves
½ cup olive oil
⅓ cup thinly sliced fresh basil
2 tablespoons chopped garlic
¼ teaspoon salt
¼ teaspoon ground black pepper

2 14-ounce cans low-salt chicken broth
1 cup orange juice
½ cup sugar
6 tablespoons unsalted butter
2 tablespoons tamarind paste*
4 teaspoons grated orange peel
4 teaspoons grated peeled fresh ginger

¾ cup raw long-grain white rice, cooked

Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken; turn to coat. Cover; chill at least 1 hour and up to 6 hours, turning often.
Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to ¾ cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper.

Prepare barbecue (medium-high heat). Reserve ¼ cup glaze in bowl. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken.

* Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.

MacGourmet Rating: 5 Stars

Seared Tofu with with Green Beans and Asian Coconut Sauce

July 14, 2010 by Ashley 1 Comment

This dish sounded amazing, but it ended up being nothing special. The flavors are so mild that we ended up adding sriracha, lime juice, and soy sauce at the end to bump it up. I think curry powder in the sauce may have helped a lot, too. This is definitely a tasty vegetarian meal, but it needs some tweaks to really stand out.

Seared Tofu with with Green Beans and Asian Coconut Sauce
Gourmet September 2005

1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
¼ cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
½ teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into ¼-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
⅓ cup chopped salted roasted cashews

Accompaniment: rice noodles or rice

Halve tofu lengthwise, then cut crosswise into ½-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about ¾ cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

MacGourmet Rating: 3 Stars

Supper Club: Marinated Mushrooms II

July 10, 2010 by Ashley Leave a Comment

Here's a shot of this month's Supper Club dinner. It was fantastic, as usual! The other dish that we contributed this time around was a marinated mushroom recipe that I found over on Allrecipes. The only change we made was to use baby bellas instead of button mushrooms, because the white mushrooms at the grocery store were really big. This recipe stood out because of the large number of 5 star reviews, but I was skeptical until we actually tried these gems. They were awesome! They absorb all of the tanginess from the vinegar, and the onion and herbs really add an extra zing. This was a great, easy side dish!

Marinated Mushrooms II
Allrecipes - Cristi Zbella

"This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard."

Prep Time: 15 Min
Cook Time: 12 Min
Ready In: 27 Min

Yield 4 cups

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

1. In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Nutritional Information:
Amount Per Serving Calories: 54 | Total Fat: 4.6g | Cholesterol: 0mg

MacGourmet Rating: 5 Stars

Lemon and White Chocolate Mousse Trifle with Strawberries

July 9, 2010 by Ashley 2 Comments

One of our neighbors was having a birthday party for her daughter, and I asked her what kind of desserts she liked. She told me that she loves strawberries. I found this recipe and thought it sounded great and refreshing for summertime. O...M...G it was amazing! It was a HUGE hit at the party, and the birthday girl (who was a former chef!) absolutely adored it. It's a lot of work, but well worth it. I decided to turn it into a trifle and put it in a big dish instead of individual parfaits, and it worked out great. The lemon and white chocolate are perfect compliments to the fresh strawberries. I'll definitely be pulling out this showstopper again!

Lemon and White Chocolate Mousse Parfaits with Strawberries
Bon Appétit April 2009

5 large egg yolks
½ cup sugar
½ cup fresh lemon juice
4 teaspoons finely grated lemon peel
Pinch of salt
¼ cup plus 2 ⅔ cups chilled heavy whipping cream
1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)

Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.

Combine ¼ cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.

Beat remaining 2 ⅔ cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).

Layer scant ¼ cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant ¼ cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.

Spoon strawberries over top of each parfait, if desired, and serve.

MacGourmet Rating: 5 Stars

Israeli Couscous with Asparagus, Peas, and Sugar Snaps

July 8, 2010 by Ashley 2 Comments

I was looking for a nice, light, refreshing vegetarian dish to make for dinner, and this one caught my eye. It was substantial enough for dinner - I'd say you can get 3 main course servings out of it. The vinaigrette was light and tangy, and all of the green veggies gave it a wonderful texture. I added some freshly shaved Parmesan to the top for a nice finishing touch. It was great!

Israeli Couscous with Asparagus, Peas, and Sugar Snaps
Bon Appétit June 2010

Makes 6 servings

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
½ teaspoon finely grated lemon peel
1 ⅓ cups Israeli couscous (6 to 7 ounces)
1 ¾ cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into ¾-inch pieces (about 2 ½ cups)
8 ounces sugar snap peas, trimmed, cut diagonally into ½-inch pieces (about 2 ½ cups)
1 cup shelled fresh green peas or frozen, thawed
⅓ cup chopped fresh chives
½ cup finely grated Parmesan cheese

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 ¾ cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.

Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.

Test-kitchen tip:
To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

Ingredient tip: Some sugar snap peas have a tough string running along the top of the pod. To remove it, snap off the leaf end and pull the string.

MacGourmet Rating: 4 Stars

4th of July - Asian Pear Slaw

July 4, 2010 by Ashley 1 Comment

I wanted to make a side dish to go with the ribs, so I looked for something cool and refreshing, that wouldn't require the stove. This slaw got a lot of high ratings, so I decided to try it out. It got a lot of weird looks from everyone at the table, but one bite had them all sold. This is a wonderful dish - crisp and refreshing, cool with a nice heat from the chile. It's definitely going to become a repeat recipe around my house!

Asian Pear Slaw
Gourmet December 2000

yield: Makes 6 servings
Active time: 40 min Start to finish: 1 hr

2 celery ribs
3 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1 teaspoon finely grated peeled fresh ginger
2 firm Asian pears, cut into ¼-inch-thick matchsticks
2 scallions, thinly sliced diagonally
¼ cup fresh cilantro leaves
½ teaspoon finely chopped fresh hot red chile, or to taste

Peel strings from celery with a Y-shaped vegetable peeler and cut celery into ¼-inch-thick matchsticks.

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

MacGourmet Rating: 5 Stars

Spicy Mango and Onion Salad

July 1, 2010 by Ashley 2 Comments

I saw some great mangoes at the store, so I bought them and threw together this refreshing side dish. I cut up 2 mangoes, some diced red onion, the juice of half a lime, a nice pinch of cayenne, and some green onions. It was cool and then you're left with the heat from the cayenne. It was an awesome side!

Moroccan-Spiced Scallops with Lentils

June 29, 2010 by Ashley 3 Comments

Dino and I were at a gourmet market over the weekend, and we saw a bunch of varieties of lentils. I immediately honed in on the red lentils and told him that I knew I'd seen a lot of recipes that called for them. We picked up a package of them, and I sought out a recipe to make tonight. I picked up some frozen scallops on my lunch break, and left them in the fridge at work, so by the time I got home tonight, they were almost ready to use. This recipe is really nice - the spices are warm and inviting, and the scallops just melt in your mouth. I haven't worked with lentils too often, and this was a really easy and flavorful way to prepare them. The only change I made was to use low sodium chicken broth instead of vegetable broth.

Moroccan-Spiced Scallops with Lentils
Bon Appétit February 2009

1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 tablespoons olive oil, divided
½ cup chopped onion
2 ½ cups (or more) vegetable broth
1 cup red lentils,* rinsed
¼ cup chopped fresh cilantro plus additional for sprinkling
1 ½ pounds sea scallops, patted dry

Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in ¼ cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.

* Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

MacGourmet Rating: 4 Stars

Grilled Balsamic Skirt Steak

June 28, 2010 by Ashley 1 Comment

This was a quick and easy marinated steak recipe. While the steak was marinating, I decided to make a side salad with what I had left in the vegetable drawer in my refrigerator - cucumber, sugar snap peas, red bell peppers, onion and cilantro. I added some black sesame seeds and dressed it up with some teriyaki sauce, sesame oil, soy sauce, seasoned rice vinegar, salt and pepper. I also made some plain couscous to go alongside. The steak was tender and flavorful, and I drizzled the juices that collected while it was resting over the top after I sliced it.

Grilled Balsamic Skirt Steak
Cooking Light May 2010

For an easy al fresco meal, head outdoors and fire up your grill to prepare this budget-friendly cut of meat.

Total: 40 minutes
Yield: 4 servings (serving size: 3 ounces)

¼ cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
Cooking spray
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper

1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with ¼ teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining ¼ teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
Kitchen Notes

Cut the steak into smaller pieces so all of it will fit in the grill pan at once.
Nutritional Information

Calories: 201
Fat: 10.3g (sat 4g,mono 5.2g,poly 0.4g)
Protein: 22.3g
Carbohydrate: 3.1g
Fiber: 0.0g
Cholesterol: 51mg
Iron: 2.6mg
Sodium: 323mg
Calcium: 16mg

MacGourmet Rating: 4 Stars

Carrot Spice Muffins

June 26, 2010 by Ashley 1 Comment

I saw this post over at Taste and Tell and thought that it looked like a great breakfast muffin. These turned out moist and delicious! The only thing that tripped me up a bit in the recipe is that it mentions raisins in the ingredients, and currants in the instructions, so I used both. It also didn't say when to mix in the coconut, but I added it at the same time as the carrots, nuts, etc. The mix-ins in this muffin recipe really give it a great variety of textures. Yum!

Carrot Spice Muffins
Baking From My Home to Yours via Taste and Tell

makes 12 muffins

2 cups all purpose flour
½ cup sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup light brown sugar
⅔ cup flavorless oil, such as canola, safflower or corn
2 large eggs
¾ cup milk
1 teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
½ cup shredded sweetened coconut
⅓ cup moist raisins
⅓ cup pecans or walnuts, toasted, cooled and chopped

Place a rack in the center of the oven and preheat to 375 degrees F. Butter or spray a muffin pan with 12 regular sized molds (or use paper liners, or silicone pans). Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making sure you stir out all of the lumps. In another bowl, whisk the oil, eggs, milk, and vanilla extract, until it is well combined. Pour the liquid ingredients over the dry ingredients, and gently but quickly stir to blend. Be careful not to overmix, a few lumps are fine. Stir in the carrots, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for 20 minutes or until a thin knife inserted in the center comes out clean. Transfer the pan to a rack and cool for 5 minutes, before carefully removing the muffins.

MacGourmet Rating: 4 Stars

Couscous Salad with Chickpeas

June 24, 2010 by Ashley 14 Comments

When I saw this recipe, it looked like a quick and healthy weeknight meal. As soon as the first forkful hit Dino's mouth, his eyes rolled back in his head, and he dubbed it, "an instant 5 star recipe". Wow! This salad packs a ton of flavor, and it's really summery and refreshing. We loved the subtle hint of cinnamon and smoked paprika in the background, and the tanginess from the lemon juice was just perfect. I used a fantastic tomato from the Farmers' Market, and it really made the dish extra special. This dish is easy to put together, and incredibly tasty. We'll definitely be making this again and again!

Couscous Salad with Chickpeas
Cooking Light July 2010

Total: 20 minutes
Yield: 4 servings (serving size: 1 ⅓ cups salad and 3 tablespoons cheese)

Ingredients:
1 cup uncooked whole-wheat couscous
½ teaspoon salt, divided
½ teaspoon black pepper, divided
⅛ teaspoon ground cinnamon
1 cup boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 ½ teaspoons minced garlic
Dash of sugar
⅓ cup chopped fresh mint
¼ cup thinly sliced green onions
⅛ teaspoon smoked paprika
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large ripe tomato, chopped
¾ cup (3 ounces) crumbled feta cheese

1. Place couscous, ¼ teaspoon salt, ¼ teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

2. Combine oil, juice, garlic, and sugar.

3. Add oil mixture, remaining ¼ teaspoon salt, ¼ teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Nutritional Information:
Calories: 351 Fat: 16.2g (sat 4.7g,mono 8.6g,poly 1.6g) Protein: 11g Carbohydrate: 43.6g Fiber: 7.7g Cholesterol: 19mg Iron: 2.6mg Sodium: 655mg Calcium: 154mg

MacGourmet Rating: 5 Stars

Father's Day: Fichi Arrostiti con Noci e Zucchero (Roasted Figs with Walnuts and Sugar)

June 20, 2010 by Ashley 5 Comments

On Father's Day, my father-in-law showed us how to make a traditional dessert from his hometown in Italy. It's really easy and very delicious! Dino jumped at the chance to make these treats, and I'm glad he did! It's a great family tradition.

Fichi Arrostiti con Noci e Zucchero (Roasted Figs with Walnuts and Sugar)
Settino Covelli

Cut a wedge out of the fig and stuff them with walnut halves
Arrange them on a baking sheet
Sprinkle them with sugar
Broil until they begin to brown

This is a traditional Calabrian treat that is normally enjoyed around the holidays. Another tradition is the crocette, or cross, where you spit the figs in half, stuff them with nuts and cross them in an "X" shape bake them.

MacGourmet Rating: 5 Stars

Father's Day: Fruit Salad

June 20, 2010 by Ashley 1 Comment

To go with dinner, I made a fruit salad (requested by Dino's mom). This is the way I love having fruit salad, and I never thought it was a huge deal until people started asking me to make it. I just cut up tons of different fruits (in this case it was watermelon, grapes, green apples, peaches, blackberries, strawberries, kiwis & bananas) and squeeze about half a lemon over the top to keep certain fruits from browning. I mix it all together and it's a fantastic dessert! It's a bit time consuming to cut up all of the fruit, but it's super easy and well worth it. It's also great for breakfast with a scoop of plain or vanilla yogurt. Yum!

Father's Day: Coffee-Marinated Grilled Pork

June 20, 2010 by Ashley Leave a Comment

This year for Father's Day, we had Dino's parents over for some BBQ. We decided to make one of the first "wow" recipes that we made on the grill when we moved into our house. This marinade is wonderful - it has a sweet, salty, slightly spicy flavor that really soaks in overnight. The pork was super tender, and the crust on the outside was quite tasty. I'm glad we made this one again - it was a huge hit! I served it with a salad of baby spinach and arugula with freshly roasted beets from the farmers' market, radishes, tomatoes and gorgonzola with some fleur de sal, cracked black pepper, good extra-virgin olive oil and fig balsamic.

Coffee-Marinated Grilled Pork
Bon Appétit July 2007

½ cup freshly ground coffee beans
½ cup vegetable oil
¼ cup mild-flavored molasses
¼ cup dry-roasted macadamia nuts (about 2 ½ ounces)
¼ cup pure maple syrup
¼ cup soy sauce
2 small garlic cloves
2 tablespoons fresh lime juice
1 tablespoon mirin (sweet japanese rice wine)
1 jalapeno chile, coarsely chopped
1 ½ teaspoons minced peeled fresh ginger
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons ground black pepper
2 pork tenderloins (about 2 ½ pounds total)

Puree all ingredients except pork in processor until almost smooth. Transfer to large resealable plastic bag. Add pork; release excess air, seal bag, and turn to coat. Chill 24-48 hours.

Prepare barbecue (medium heat). Grill pork until thermometer inserted into center registers 145 degrees F, turning often, about 25 mins. Transfer to work surface; let stand 10 mins. Thinly slice.

MacGourmet Rating: 5 Stars

Melon Coolers

June 19, 2010 by Ashley Leave a Comment

I got some great recommendations after I posted the last Agua Fresca recipe, and this was another great suggestion! The honeydew I bought was bad when I cut into it, so I used only cantaloupe. It was nice and refreshing - perfect for the really hot weather we've had lately.

Melon Coolers
Gourmet August 2009

yield: Makes 8 drinks
active time: 15 min
total time: 2 ¼ hr

Mexican aguas frescas, or "fresh waters," made from all kinds of fresh fruit, flowers, or herbs, are a great way to beat the heat. This cantaloupe version gets additional vim from a splash of club soda.

1 (4-pound) cantaloupe, seeded and cut into 1-inch cubes (about 8 cups)
1 ½ cups water
1 tablespoon fresh lime juice
1 tablespoon sugar
1 quart chilled club soda or seltzer
Garnish: lime wedges; honeydew melon slices

Purée cantaloupe in batches with water in a blender. Transfer to a colander lined with a kitchen towel (not terry cloth) or fine cheesecloth set over a deep bowl and let drain 1 hour. Gather ends of towel and very gently squeeze any remaining juice from melon, then discard solids.

Stir in lime juice, sugar, and ¼ teaspoon salt and chill 1 hour.

Divide among 8 (10-ounces) glasses and top off with club soda.

MacGourmet: 4 Stars

Tzatziki Lamb Burgers

June 17, 2010 by Ashley 6 Comments

I saw this post over at Coconut & Lime and just knew I had to try it. These burgers pack a ton of flavor! The combination of ingredients was wonderful...we loved the garlic flavor inside the juicy burgers, and the toppings were absolutely perfect for it. The herbs and yogurt make it nice and refreshing. And, as an added bonus...Dino ate grilled eggplant. And really liked it! Talk about progress! We'll definitely make this again - it rocked! The only issue I had was that the patties I made weren't anywhere near as wide as the buns I bought, so it was a little awkward to eat.

Tzatziki Lamb Burgers
Coconut & Lime

Ingredients:
1 lb ground lamb
1 tablespoon red wine vinegar
1 tablespoon minced Italian parsley
1 tablespoon minced dill
1 tablespoon lemon juice
1 clove garlic, grated
zest of one lemon
salt
freshly ground black pepper

tzatziki:
¾ cup Greek yogurt
⅓ cup finely diced, seeded cucumber
1 tablespoon minced dill
salt
freshly ground black pepper

toppings:
1 large red onion, thickly sliced
1 small eggplant, cut into ¼ inch slices

4 buns

Directions:
In a medium bowl, mix together the burger ingredients until evenly distributed. Form into 4 equal patties.

for the sauce:
Stir all ingredients together in a small bowl. Refrigerate until ready to use.

Prepare your grill to medium heat. Meanwhile, brush the onion, burgers and eggplant slices with olive oil. Place on the grill next to the burgers. Cook until everything is cooked through, flipping once. Cover as needed.

Place a slice of eggplant on each bun. Top with a burger then onion slices and drizzle with sauce.

MacGourmet Rating: 4 Stars

Baked Chicken Nuggets

June 15, 2010 by Ashley 2 Comments

I wanted to find something simple to make for dinner after a busy day at work, so I found this recipe. I had everything on hand, and I figured I could convince Dino to make a dipping sauce or two to go alongside. He made a spicy honey mustard sauce and a sweet and sour chili sauce. Both were awesome! This recipe was easy and tasty - the chicken is super moist, and the breading is flavorful. I think it would be good without the cheese, too, which would work better with some sauces. I substituted Pecorino Romano for Parmesan, and it was great!

Baked Chicken Nuggets
Allrecipes - Teresa

"A real kid pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired."

Yield 30 nuggets

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup butter, melted

1. Preheat oven to 400 degrees F (200 degrees C).

2. Cut chicken breasts into 1 ½ inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.

3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Nutritional Information:
Amount Per Serving Calories: 280 | Total Fat: 17.2g | Cholesterol: 75mg

MacGourmet Rating: 4 Stars

Supper Club: Texas Tea

June 13, 2010 by Ashley Leave a Comment

I wanted to think of a drink to go with the Texas theme, so I picked this recipe for Texas tea. It was good, but I had to add a lot of Coke to get it to be less like jet fuel. I scaled the recipe way up, and used ¾ cup of each ingredient, plus about a liter of Coke. It's kind of like a Long Island Iced Tea...but in true Texas style, bigger!

Texas Tea
drinksmixer.com

2 oz 1800® Tequila
2 oz rum
2 oz vodka
2 oz gin
2 oz bourbon whiskey
2 oz triple sec
2 oz sweet and sour mix
Coca-Cola®

Fill a 1 gallon pitcher with ice. Add all the ingredients except the coca-cola. Stir, then add the coca-cola and stir again. Pour into your favorite glass with ice and enjoy.

MacGourmet Rating: 3 Stars

Supper Club: Blue Cheese and Bacon Twice-Baked Potatoes

June 13, 2010 by Ashley Leave a Comment

This month's Supper Club theme was state foods. We all picked a state name out of a hat and had to make a dish using that state's most popular ingredient (or one of them). I picked Idaho, so of course, I went for potatoes. This recipe was really different than most twice-baked potatoes that I've had. The blue cheese really adds a nice tanginess to this rich potato recipe.

Blue Cheese and Bacon Twice-Baked Potatoes
Cooking Light November 2005

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Yield: 8 servings (serving size: 1 stuffed shell)

5 (12-ounce) baking potatoes
1 ½ cups low-fat buttermilk
½ cup (2 ounces) crumbled blue cheese
¼ cup finely chopped fresh chives
2 tablespoons butter
1 ¼ teaspoons salt
¼ teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a ¼-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about ½ cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Nutritional Information:
Calories: 264 (25% from fat)
Fat: 7.4g (sat 3.8g,mono 2.7g,poly 0.4g)
Protein: 8.5g
Carbohydrate: 41.7g
Fiber: 3.8g
Cholesterol: 20mg
Iron: 2.3mg
Sodium: 658mg
Calcium: 117mg

MacGourmet Rating: 4 Stars

Turkey and Shiitake Marsala

June 13, 2010 by Ashley 4 Comments

I made this recipe with some turkey cutlets that we had in the freezer. It turned out good, but there wasn't enough sauce. It's super easy, though, so it scores some points for that. I served it over egg noodles, which were the perfect accompaniment.

Chicken and Shiitake Marsala
Cooking Light April 2009

Marsala, a fortified Italian wine recognized for its golden brown color and sweet, nutty flavor, is used in both sweet and savory dishes. Along with the smoky mushrooms in this recipe, the wine creates a rich, aromatic sauce. Dry sherry is a good substitute for Marsala.

Prep: 1 minute; Cook: 14 minutes

Prep Time: 1 minute
Cook Time: 14 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about ¼ cup mushroom sauce)

4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
¼ teaspoon salt
¼ teaspoon black pepper
2 (3 ½-ounce) packages shiitake mushrooms, sliced
½ cup Marsala wine
2 green onions, finely chopped (about ⅓ cup) and divided
2 tablespoons butter

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

Nutritional Information
Calories: 291 (24% from fat)
Fat: 8g (sat 4.2g,mono 2g,poly 0.7g)
Protein: 40.9g
Carbohydrate: 6.2g
Fiber: 0.6g
Cholesterol: 114mg
Iron: 1.6mg
Sodium: 303mg
Calcium: 40mg

MacGourmet Rating: 3 Stars

Salmon with Soy-Honey and Wasabi Sauces

June 11, 2010 by Ashley 1 Comment

This was a pretty easy salmon dish. It came together quickly, but I cut the recipe in half, so the sauce reduced too much and kind of turned into a sticky mess. The flavor was great though, and it was a nice dinner. I cut into the thin end of the salmon and folded it under before cooking to keep it from burning in the broiler. The texture was great, and the spritz of lime at the end was a great addition.

Salmon with Soy-Honey and Wasabi Sauces
Gourmet May 2001

For salmon
½ cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
¼ cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet

For sauces
2 tablespoons soy sauce
¼ cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water

Accompaniment: lime wedges

Marinate salmon:, Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
Preheat broiler.

Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.

Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.

Serve salmon drizzled with sauces.

Cooks' note:
Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.

MacGourmet Rating: 4 Stars

Vietnamese-Spiced Pork Chops

June 10, 2010 by Ashley Leave a Comment

These spicy pork chops are an easy, flavorful main course. The blend of spices is sweet and warm, and the flavors really get down into the scored pork. I like the addition of sliced green onions at the end, as it gives it a fresh, oniony bite at the end. They probably aren't a recipe I'd make again, but they were good.

Vietnamese-Spiced Pork Chops
Cooking Light October 2003

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.

Yield: 4 servings (serving size: 1 pork chop)

4 (4-ounce) boneless center-cut loin pork chops (about ½ inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
¾ teaspoon salt
½ teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Nutritional Information:
Calories: 199 (29% from fat) Fat: 6.4g (sat 2.1g,mono 2.7g,poly 1g) Protein: 25.3g Carbohydrate: 9.2g Fiber: 1.1g Cholesterol: 62mg Iron: 1.4mg Sodium: 491mg Calcium: 42mg

MacGourmet Rating: 3 Stars

Melon and Prosciutto Salad with Parmigiano-Reggiano

June 9, 2010 by Ashley Leave a Comment

This is an easy and impressive starter course. The sweet and salty combination is wonderful. I used only cantaloupe, because the honeydew melon that I picked up didn't look too great on the inside. I can only imagine it being better with both melons. I really liked the slight bit of spice from the black pepper. This is a refreshing, summery twist on the classic cantaloupe wrapped in prosciutto appetizer.

Melon and Prosciutto Salad with Parmigiano-Reggiano
Cooking Light July 2007

This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

Yield: 8 servings (serving size: about ¾ cup)

3 cups (½-inch) cubed honeydew melon (about ½ medium melon)
3 cups (½-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
¼ teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
½ cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. --Karen MacNeil

Nutritional Information:
Calories: 87 (30% from fat) Fat: 2.9g (sat 1.5g,mono 0.5g,poly 0.1g) Protein: 5.3g Carbohydrate: 11.1g Fiber: 0.6g Cholesterol: 11mg Iron: 0.4mg Sodium: 271mg Calcium: 94mg

MacGourmet Rating: 4 Stars

Walnut and Rosemary Oven-Fried Chicken

June 9, 2010 by Ashley 1 Comment

This recipe was wonderfully flavorful, but next time, I'd use full-sized chicken breasts. Since the pieces were thin, it couldn't stay in the oven long enough to really make the walnut-panko crust very crunchy. The buttermilk keeps the chicken moist, and the rosemary really makes it stand out.

Walnut and Rosemary Oven-Fried Chicken
Cooking Light June 2010

Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

Total: 30 minutes
Yield: 4 servings (serving size: 1 cutlet)

¼ cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
⅓ cup panko (Japanese breadcrumbs)
⅓ cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
¾ teaspoon minced fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Nutritional Information:
Calories: 287 Fat: 9.4g (sat 1.6g,mono 1.6g,poly 5.1g) Protein: 42.7g Carbohydrate: 6g Fiber: 0.9g Cholesterol: 101mg Iron: 1.6mg Sodium: 379mg Calcium: 66mg

MacGourmet Rating: 4 Stars

Lemon Pepper Shrimp Scampi

June 7, 2010 by Ashley 1 Comment

This was a pretty quick and easy weeknight meal. The scampi sauce was bright and citrus-y, and the shrimp were perfectly cooked. We love orzo, too, so it was a great choice!

Lemon Pepper Shrimp Scampi
Cooking Light March 2009

Sautéed asparagus makes a fine accompaniment.

Yield: 4 servings (serving size: ½ cup orzo mixture and about 7 shrimp)

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
½ teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 ½ pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
¼ teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and ¼ teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining ¼ teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Nutritional Information:
Calories: 403 Fat: 10.4g (sat 4.8g,mono 2.2g,poly 1.4g) Protein: 40.1g Carbohydrate: 34.7g Fiber: 1.7g Cholesterol: 276mg Iron: 4.3mg Sodium: 549mg Calcium: 97mg

MacGourmet Rating: 4 Stars

Baked Asparagus with Balsamic Butter Sauce

June 7, 2010 by Ashley Leave a Comment

I made this side dish to go with the Lemon Pepper Shrimp Scampi, since the magazine recommended asparagus as a side dish. It was good, but the sauce would be better if it was reduced so it would be thicker on the asparagus.

Baked Asparagus with Balsamic Butter Sauce
Allrecipes CAE

"This is a simple and delicious side dish. Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar."

Prep Time: 10 Min
Cook Time: 12 Min
Ready In: 25 Min
Yield 4 servings

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

1. Preheat oven to 400 degrees F (200 degrees C).

2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.

3. Bake asparagus 12 minutes in the preheated oven, or until tender.

4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Nutritional Information:
Calories: 77 | Total Fat: 5.9g | Cholesterol: 15mg

Spicy Asian Marinated Flank Steak

May 27, 2010 by Ashley Leave a Comment

This was a tasty steak dish from the newest issue of Cooking Light. I served it with white rice and a simple pineapple and shallot salad.

Spicy Asian Marinated Flank Steak
Cooking Light June 2010

When it comes to experimenting with recipes, Marie Meyer encourages friends and family to be fearless. "Some of the things I come up with are not that good," she says. But Meyer found a winner with her spicy Asian marinade. An avid griller, Meyer wanted to create a marinade made with accessible ingredients and versatile enough to apply to a variety of meats. She also uses it with pork tenderloin and cuts of chicken.

Yield: 4 servings (serving size: 3 ounces)

2 tablespoons less-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon curry powder
1 teaspoon ground red pepper
2 teaspoons minced peeled fresh ginger
1 ½ teaspoons rice wine vinegar
1 teaspoon olive oil
1 teaspoon dark sesame oil
1 (8-ounce) can crushed pineapple in juice, drained
4 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
¼ teaspoon salt

1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.

2. Prepare grill to medium-high heat.

3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

Nutritional Information:
Calories: 236
Fat: 8.6g (sat 3.2g,mono 3.6g,poly 0.7g)
Protein: 32.2g
Carbohydrate: 5.9g
Fiber: 0.5g
Cholesterol: 49mg
Iron: 2.2mg
Sodium: 365mg
Calcium: 32mg

MacGourmet Rating: 4 Stars

Pork Loin Chops with Pineapple Relish

May 25, 2010 by Ashley 6 Comments

This was a delicious and refreshing meal. It was pretty easy to throw together, and the spiciness of the relish was just right. The chops were incredibly tender and juicy. I served it over rice, and drizzled some of the pan juices over the rice. Yum!

Pork Loin Chops with Pineapple Relish
Gourmet May 2008

1 ½ cups chopped fresh pineapple
½ cup chopped sweet onion
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon coriander seeds
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum

Toss together pineapple, onion, chile, thyme, vinegar, and ¼ teaspoon salt.
Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, ¾ teaspoon salt, and ½ teaspoon pepper.

Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.

Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

MacGourmet Rating: 4 Stars

Chicken Piccata

May 24, 2010 by Ashley Leave a Comment

I didn't have anything planned for dinner, so I asked Dino if he would make something out of stuff we had on hand, and this is what he came up with. We were almost out of lemons, so he used some lime juice, too. The breading was perfect! He served it with spaghetti, and it was great!

Balsamic Steak au Poivre

May 18, 2010 by Ashley 2 Comments

This steak recipe is really good, but the sirloin steaks that I bought for it ended up being tough. It was sad, because it had really good flavor, but it was pretty tough to chew. The sauce is really flavorful, and the peppercorn mix adds a nice spicy crust. I'd be willing to try this again with another steak, because it really did taste good. Dino loved it!

Balsamic Steak au Poivre
Cooking Light June 2010

Crack the peppercorns with the back of a heavy skillet or in a mortar and pestle or spice grinder (don't grind too finely). Serve with a side of steamed haricots verts.

Yield: 4 servings (serving size: 3 ounces steak and 1 ½ tablespoons sauce)

2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
¼ teaspoon kosher salt
2 tablespoons cracked mixed peppercorns
1 tablespoon olive oil
⅓ cup finely chopped shallots
½ cup fat-free, less-sodium beef broth
2 tablespoons balsamic vinegar
1 tablespoon butter

1. Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.

2. While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in butter.
Nutritional Information

Calories: 236
Fat: 12.7g (sat 4.8g,mono 5.9g,poly 0.7g)
Protein: 25g
Carbohydrate: 3.6g
Fiber: 0.1g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 246mg
Calcium: 26mg

MacGourmet Rating: 4 Stars

Agua Fresca de Pepino

May 18, 2010 by Ashley 2 Comments

This recipe was on the same page as the pasta recipe that I made last night. It must have been a lucky page, because this was another HUGE hit! It's an insanely refreshing beverage, and the little bit of chile makes it really interesting.

Agua Fresca de Pepino
Cooking Light June 2010

Serve this refreshing cooler on a hot day-it's perfect with spicy Mexican food. Because we only include a tiny amount of seeded serrano pepper, the beverage doesn't become very spicy but picks up the "green" vegetal flavors of the pepper. Use the remaining serrano pepper in your favorite salsa recipe, or toss it into a lime-based salad dressing with cilantro.

Yield: 4 servings (serving size: about 1 cup)

3 cups chopped seeded peeled cucumber (about 2 medium)
¼ cup sugar
3 tablespoons fresh lime juice
¼ serrano pepper, seeded
3 cups water
Ice
Lime slices (optional)
Cucumber slices (optional)

1. Combine first 4 ingredients in a blender; process until smooth. Add 3 cups water; cover and refrigerate the mixture overnight.

2. Strain cucumber mixture through a fine sieve over a pitcher; discard solids. Serve over ice; garnish with lime or cucumber slices, if desired.

Calories: 54
Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein: 0.2g
Carbohydrate: 14g
Fiber: 0.2g
Cholesterol: 0.0mg
Iron: 0.1mg
Sodium: 6mg
Calcium: 11mg

MacGourmet Rating: 5 Stars

Quick-Roasted Cherry Tomato Sauce with Spaghetti

May 17, 2010 by Ashley 3 Comments

This is a fantastic pasta dish that packs a lot of flavor. The goat cheese on top really takes it over the top. I served this with some of the leftover garlic bread I made a few days ago, and it really hit the spot! I definitely want to try it again when I get some tomatoes from the farmers' market - there's really nothing better than freshly grown tomatoes. Yum!

Quick-Roasted Cherry Tomato Sauce with Spaghetti
Cooking Light June 2010

OK, so tomatoes are fruits, not vegetables--but you use them like veggies. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.

Yield: 6 servings (serving size: about 1 ⅓ cups)

4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper
¼ cup chopped or torn fresh basil leaves
¼ cup chopped fresh flat-leaf parsley
¾ cup (3 ounces) crumbled semisoft goat cheese

1. Preheat oven to 450°.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving ½ cup cooking water. Return spaghetti to pan; set aside, and keep warm.

3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, ½ teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add ¼ cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Nutritional Information:
Calories: 328
Fat: 10.8g (sat 3.2g,mono 5.8g,poly 1.2g)
Protein: 11g
Carbohydrate: 46.6g
Fiber: 3.2g
Cholesterol: 7mg
Iron: 2.7mg
Sodium: 376mg
Calcium: 48mg

MacGourmet Rating: 5 Stars

Blueberry Couscous

May 12, 2010 by Ashley 5 Comments

This was a quick side dish that I threw together that ended up working pretty well. I boiled water, added an equal amount of couscous, a pinch of salt, and a small handful of dried blueberries. I turned the heat off and covered it and let it all plump up. It was a super easy side dish, and it was pretty tasty. I think it would be good with some slivered almonds or something else in it, too, to add some texture.

Breaded Pork Tenderloin with Lemon Caper Sauce

May 12, 2010 by Ashley 3 Comments

Slices of pork tenderloin are breaded and pan-fried, then topped with a tangy lemon-caper sauce for a quick weeknight meal.

Breaded Pork Tenderloin with Lemon Caper Sauce

I had a piece of pork tenderloin that I needed to use up, so I decided to make something with pantry items for dinner tonight.

It turned out really good, and pretty easy for a weeknight. We really liked the tanginess of the capers and lemon juice with the pork.

Pork tenderloin is such a versatile ingredient! Some of our very favorite recipes utilize it, like this balsamic marinated pork tenderloin, this pan-roasted pork tenderloin with balsamic tomatoes, and these peanut noodles with roasted pork tenderloin + honeyed oranges.

I tried to keep track of what I did as I was cooking, but the amounts are approximate. The fresh thyme from my garden was great in this dish.

I served it with blueberry couscous and lima beans.

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Supper Club: Rajas con Crema (Poblano Strips with Onions and Cream)

May 8, 2010 by Ashley 1 Comment

For our Supper Club, Dino made an awesome side dish. Here's his summary:

After reading the instructions for the Horchata, I felt that it was too easy for my only dish. Not wanting to feel like a slacker, I searched for popular Mexican side dishes and this dish was a popular result. I followed the advice of a reviewer and sought out Mexican crema, a more traditional ingredient, in favor of the suggested crème fraîche or heavy cream. The Mexican grocery store across the street carried a product from Nestlé called Media Crema Table Cream. As the reviewer stated, the stuff didn't look so appetizing but it certainly added depth to this simple side dish.

I also thought it would be perfect to use a well-seasoned cast iron skillet which always seems to work wonders when onions and peppers are involved. Oh, and lots of salt. It's not mentioned in the recipe, but I used quite a bit to season this up a bit before serving.

Recipe from Gourmet – July 1997

Yield: Makes 32 Tacos

2 pounds fresh poblano chilies (about 8)
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
⅓ cup crème fraîche or heavy cream

Roast and peel chilies. Wearing rubber gloves, cut chilies into ⅓-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into ¼-inch-thick slices.

In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

MacGourmet Rating: 5 Stars

Supper Club: Lola's Horchata

May 8, 2010 by Ashley Leave a Comment

This is one of our favorite Mexican beverages, so we figured it would be fun to try to make them ourselves for the Supper Club. It takes a while, but most of the time is just letting the rice soak. It's a really easy recipe. We forgot to get a picture of these before they were all gone - oops! But here's a photo of 95% of the night's tastiness:

Lola's Horchata
Allrecipes - LOLA

"A very easy way to make great horchata!"

Prep Time: 10 Min
Ready In: 3 Hrs 10 Min

Yield 6 cups

1 cup uncooked white long-grain rice
5 cups water
½ cup milk
½ tablespoon vanilla extract
½ tablespoon ground cinnamon
⅔ cup white sugar

1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Nutritional Information:
Amount Per Serving:
Calories: 213 Total Fat: 0.6g Cholesterol: 2mg

MacGourmet Rating: 4 Stars

Supper Club: Tres Leches (Milk Cake)

May 8, 2010 by Ashley 2 Comments

This month's Supper Club theme was Ocho de Mayo, so it was all Mexican food. I've always wanted to try making a tres leches cake, so I figured this would be the perfect occasion to do it. It was an insanely delicious cake. The only thing that I wasn't prepared for was that the cake would take a while to absorb the milk mixture. Give yourself a good 45 minutes for it to soak in before you frost it. This is a moist and delicious cake that is sure to be a big hit at any party.

Tres Leches (Milk Cake)
Allrecipes - Stephanie

"This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"

Original Recipe Yield 1 -9x13 inch cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract

2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

2. Sift flour and baking powder together and set aside.

3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the ½ teaspoon vanilla extract; beat well.

4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutritional Information:
Amount Per Serving Calories: 280 | Total Fat: 13.7g | Cholesterol: 87mg

MacGourmet Rating: 5 Stars

Tuna with Beans

May 7, 2010 by Ashley 2 Comments

This was a really light and simple meal. It takes some time to soak the beans overnight, and cook them the next day, but it's worth it. I'm sure this would be good with canned beans, too, if you were in a rush. We drizzled a little topper oil on at the end and it made it really great.

Tuna with Beans
The Food of Italy: A Journey for Food Lovers – Sophie Braimbridge and Jo Glynn

Serves 4

400 g (14 oz) dried beans, such as cannellini
1 bay leaf
1 garlic clove
125 ml (½ cup) olive oil
1 small red onion, finely sliced
2 tablespoons finely chopped parsley
400 g (14 oz) tin tuna in olive oil, drained

SOAK the beans overnight in plenty of cold water. Rinse them and transfer to a very large saucepan. Cover with plenty of cold water and bring to the boil. Add the bay leaf, garlic and 1 tablespoon olive oil., cover and simmer for 1-1 ½ hours or until tender, depending on the age of the beans. Salt the water for the last 15-20 minutes of cooking. The beans should keep their shape and have a slight bite rather than being soft.

DRAIN WELL, remove the bay leaf and garlic and transfer the beans to a shallow serving dish. Add the onion and remaining olive oil and season with salt and pepper. Toss well, then chill.

TOSS through two-thirds of the parsley and taste for seasoning. Break the tuna up into bite-sized pieces and toss through the beans. Sprinkle the remaining parsley over the top and serve.

MacGourmet Rating: 4 Stars