Monday, October 25, 2010

Grilled Pork Tenderloin & Peaches


Grilled Pork Tenderloin:
3 Tbl canola oil
2 Tbl fresh rosemary, finely chopped
1/2 tsp coarse black pepper
1 1/2 lbs. pork tenderloin, fat trimmed
Kosher salt
Reserved peah glaze(from recipe below)
Rosemary sprigs, for garnish

1 Whisk the oil, rosemary, and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1-2 hours.
2. Heat grill to high. Remove pork from the refrigerator 20 minutes before grilling. Season tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side. Brush with peach glaze, cober and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145 degrees F.
3. Remove to a cutting board, tent with foil, and let rest 10 m inutes. Slice into 1/2-inch thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Barnish with rosemary sprigs.

Peaches Agrodolce

1 cup red-wine vinegar
1/4 cup water
1/2 cup clover honey
Salt and fresh black pepper
3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters

1. Bring the vinegar, water, honey, salt, and pepper to a simmer in a large high-sided saute' pan over medium heat. Add the peaches and cook, stirring once or twice until sightly soft, about 5 minutes
2. Remove peaches to a plate; continue cooking the liquid until sightly reduced, 5 minutes. Transfer half of the glaze to a small bowl.
Serves 4. Per serving: 460 calories, 33g carbs, 37g protein, 115mg cholesterol, and 18g fat.

Tuesday, May 4, 2010

Our group in Marge's dining room

I'll post the recipes next. We had Parmesan Chicken with Spagetti sauce and flat egg noodles, Texas Cavier with chips as an appetizer and Golden Lemon Cheese Pie.

Wednesday, March 24, 2010

March 22, 2010 at Caryn's

Wonderful meal caryn!!! I will get through it when I can control my mind since that's all it was, mind over matter.

Tuesday, March 9, 2010

Krystal's Kitchen

Good food, friends and conversation! This is what it's all about. I learned that since I don't like tomatoes I can use salsa for guacamole or the bean dip we made! And I learned what makes most stirfry juices the way they do; orange juice and vinegar. fantastic!!

Monday, February 22, 2010

Yummy White Bean Chili at Barb's!! Salad was great as well as the ice cream cinnamon sugar fried tortilla's!!!
The recipes are listed in the comments !

Monday, February 15, 2010

Salad and Chicken Recipe from 1st meeting

Blueberry Walnut Salad
Prep Time: 10 Minutes Ready In: 10 Minutes Servings: 6


1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts 1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese


1. In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve

Oven Roasted Stuffed Chicken Breasts
Prep Time: 30 Minutes   Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes    Servings: 6


1 cup part skim milk ricotta cheese
3/4 cup finely chopped walnuts
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs 1 teaspoon dried oregano
6 boneless chicken breast halves, with or without skin
2 tablespoons vegetable oil


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2. In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano.

3. Loosen the skin on the chicken breasts to form a pocket (or butterfly cut skinless breast and stuff between), and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.

4. Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

First Meeting

During the first meeting of this group we decided if this should be a weekly, bi-weekly, or monthly event. As you can see we chose to have it bi-weekly. It made more sense for everyone to because we all have such busy lives. I figured since it was my idea, I should probably host the first meeting and get a feel for how things would go and if everyone wanted to continue. It turned out very well and we are continuing next week. The menu was a vinegrette salad, stuffed chicken breasts, green beans, reisling wine, and banana muffins. It was delicious, resonably priced and easy!! This is definatly a new favorite for me. I learned how to stuff skinless chicken breasts, make green beans flavorful and an easier way to chop greens for salad. (Love the salad spinner!) Note: don't drink too much wine I woke up with a pounding headache at 1AM.  The salad is another favorite I used the vinegrette dressing all week on my salad but also learned too much of it made the roof of my mouth hurt. Feta cheese is fantastic. Salad keeps me regular lol.