Balsamic Pork Tenderloin with Crispy Potatoes

A delicious and simple meal fit for guests! Serves 4-6.


Ingredients
2 pork tenderloins
3 tbsp balsamic vinegar
5 tbsp olive oil, divided
1 tsp dried rosemary
1 tbsp dried parsley
1 tbsp dried oregano
1 1/2 tsp garlic powder, divided
5 large white potatoes, cut into wedges
fresh ground pepper

Instructions
Preheat oven to 375 F.

Toss potatoes in 2 tbsp olive oil, parsley, oregano, and garlic powder.

Cover tenderloins with vinegar, rubbing into all sides. Drizzle with olive oil and sprinkle rosemary and garlic.

Bake potatoes for about 75 minutes, flipping every 30 minutes. Bake tenderloin for 35-45 minutes.

Shredded Beef Burrito

The first time I made a variation of these burritos was simply to give leftovers new life. Feel free to experiment here by using 2-3 cups of whatever meat you have leftover - shred or dice it. You could also add leftover rice or quinoa to the filling. Makes about 8 burritos.

Ingredients
2-3 cups leftover beef pot roast
1 cup frozen corn, thawed (about 1 minute in microwave)
1 tomato, diced
1 cup black beans (or 1/2 - 1 can, drained)
1 1/4 cup salsa, divided (I used hot salsa)
1 1/2 cup grated cheddar or marble cheese
8 whole wheat tortilla shells
2 jalapenos, finely diced (optional)
2 tbsp red onion, finely diced (optional)
cilantro to taste (optional)

Directions
Using two forks, pull pot roast apart, creating shredded meat. 

In a large bowl, mix all ingredients together using only 3/4 cup salsa; set remainder aside.

Heat your George Foreman, which will be used to grill the burritos. (This is not a necessary step, so if you don't have a Foreman grill don't worry. It's just a good way to seal the burritos and, if you ask me, makes them tastier!)

Microwave 1 tortilla shell for 15-20 seconds (so that it is pliable). Add about 3/4 - 1 cup of filling to the the middle of the shell. Fold left and right side into the middle, fold up bottom, then the top, like an envelope. Place burrito on Foreman grill and leave for 1-2 minutes, or until it is golden brown. Repeat until filling is gone.

Use remaining salsa for dipping along with other garnishes you like such as guacamole and or sour cream. Quick and easy, these burritos are a great make-ahead lunch idea.

Tomato-Topped Chicken, Spicy Quinoa and Pan-fried Zucchini

This was a super tasty meal that I will definitely make again. Pair it with whatever stir-fried or steamed veggies you like.

Ingredients
2 chicken breasts
pepper to taste
1/2 tsp dried basil
1 1/2 tbsp bread crumbs
1 tsp Parmesan cheese
2 slices of tomato (large tomato) about 1/4 inch thick
2 tsp Italian or Greek salad dressing
1 1/2 cups quinoa
1 1/2 cups broth (I used chicken)
1 tsp red chili flakes
1/2 tsp garlic powder
handful of frozen peas (optional)
1 small zucchini
about 2 tbsp olive oil

Directions
Preheat oven to 375 F.

With paper towel, pat chicken dry. Season with pepper and a tsp each of olive oil. Place chicken breasts into a foil-lined baking pan that is pre-sprayed with cooking oil. Bake for 25 minutes.

Remove chicken from oven. Spoon salad dressing over top of chicken. In a small bowl, mix together Parmesan, basil, and breadcrumbs. Top each with a tomato slice followed by breadcrumb mixture.

Place chicken back in oven to cook for an additional 20 minutes, or until chicken is no longer pink in the middle.

Meanwhile, pour quinoa, broth, chili flakes, and garlic powder into a medium pot over medium-high heat until it reaches a boil. Turn heat down to low, cover, and cook for 12-15 minutes, or until liquid is absorbed. Once done, remove from heat. Add peas, stir, and set aside until serving the meal.

Add a tbsp of oil into a small non-stick skillet over medium heat. Once pan is hot, add zucchini and fry for about 5-8 minutes, or until slightly tender.

Hot Fudge Ice Cream Topping

I love the thick, gooey consistency of this chocolate sauce. It's perfect for ice cream and was the best part of the ice cream cake I made. Makes 2 1/2 cups.

Ingredients
4 ounces semisweet chocolate
3 tbsp unsalted butter
2/3 cup water
1/3 cup sugar
6 tbsp corn syrup

Directions
Melt chocolate and butter very slowly in a double boiler or in microwave, stirring frequently until combined.

Meanwhile, heat water to boiling in a small sauce pan. When butter and chocolate have melted, stir mixture into boiling water. Add sugar, corn syrup; mix until smooth. Turn heat up and stir until mixture starts to boil; adjust heat so sauce is just maintained at the boiling point, stirring occasionally boil for 9 minutes.

Remove from heat and cool for 15 minutes. Serve warm over ice cream or add to ice cream cake.


*Recipe credit goes to: http://smittenkitchen.com/2009/02/hot-fudge-sauce/

Cookies and Cream Ice Cream Cake

My brother, Steve, requested an ice cream cake for his birthday. Yes, it might be faster and easier to just buy an ice cream cake, but it certainly won't be nearly as delicious as making it yourself! Try customizing with whatever flavours of ice cream you like and whatever  filling you prefer (brownies, cookies etc.).


Ingredients
2 average-sized tubs of ice cream (I used cookie dough and cookies and cream - there was about 1/4 of each leftover)
1 bag of Oreo cookies or alternative brand
1/4 cup butter, melted
about 1/2 cup hot fudge ice cream topping

Directions
Line two 8 or 9-inch circular baking pans with waxed paper and freeze for at least 30 minutes.

Place ice cream in fridge for at least an hour, or until thawed enough to work with (spreadable).

Crush cookies in a sealed bag. Mix about 1/3 of them with melted butter. Once combined, spread into the bottom of one lined pan to form a crust.

Spread about 3/4 of one tub of ice cream over crust, using a spatula to create a flat and even top. Sprinkle with 1/2 of remaining cookie bits and 1/4 cup fudge sauce. Cover with foil and freeze for

Meanwhile, spread 3/4 of other tub of ice cream into lined-pan, using a spatula to create a flat and even top. Sprinkle with remaining cookie bits and drizzle with remaining fudge sauce. Cover with foil and freeze for at least 4 hours. (I froze them overnight.)

Stack the cakes and spread a tub of slightly thawed Cool Whip around the outside of the cake with a spatula to create a smooth layer. Wrap with wax paper, then foil and freeze until serving.

Sugar Cookies

My friend, Mary, shared this recipe with me. Above is a photo of the decorating we did together, which is the best part if you ask me. Get creative, use whatever you'd like! We used icing (divided into 3 parts, added red food colouring to one and green to another), a variety of coloured sprinkles and other shaped decorations as well as pre-made coloured icing in small convenient tubes for detail work (see gingerbread peoples' faces).

Ingredients
Cookies
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
1 1/2 cups white sugar
1 egg
1 tsp vanilla
edible decorations of your choice (I used sprinkles, edible silver balls and more)

Butter Cream Frosting
1/4 cup butter
2 cups icing sugar
2-3 tbsp milk
dash of vanilla (optional)

Directions
Cookies
Preheat oven to 375 F.

Mix all ingredients together. I usually end up using my hands at the end to make a big ball. Once the dough is in one big ball, use a rolling pin to flatten. Using cookie cutters of your choice, cut out shapes and bake for 8-10 minutes.

Allow cookies to cool completely before icing and decorating.

Butter Cream Frosting
Cream together butter and sugar. Add milk, a little at a time, until ideal consistency is reached. if it's too runny, add more sugar; alternately, add more milk to thin out if necessary.

Decorate however you would like, that's the fun part!


*Major credit goes to my friend, Mary the master decorator, who shared these recipes with me!

Christmas Baking

Chewy Molasses-Spice Cookies

Crispy Peanut Butter Balls


Peanut Butter Balls aka Buck Eyes


Sugar Cookies


Back to Taste Testing 

Chewy Molasses-Spice Cookies

Chewy cookies are the best! I baked these for 11 minutes, which created slightly crisp edges and a soft and chewy middles. Molasses-Spice Cookies are a lovely addition to your holiday baking. They are especially wonderful paired with a glass of eggnog! Makes about 3 dozen.

Ingredients
2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1 large egg
1/4 cup molasses
1 1/2 cups sugar (divided)
3/4 cup unsalted butter, softened

Directions
Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Place 1/2 cup sugar in a shallow bowl; set aside.

With an electric mixer, beat butter and remaining sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low, gradually mix in dry ingredients, just until a dough forms.

Form dough into tablespoon-sized balls; roll in reserved sugar to coat.

Arrange balls on baking sheet 3 inches apart. Bake 1 sheet of cookies at a time for 10-14 minutes, or until edges of cookies are just firm. Cool 1 minute on pan before moving.

They're amazing dipped in egg nog or hot chocolate!