What's for dinner?

You may start to see a lot of these kinds of posts when I don't have a lot of time to blog but I'm still cooking something.

Tonight dinner was from Rachael Ray 365: No Repeats. I can't guarantee no repeats because I do repeat our favorites. This is one of them. This cookbook has become one of my favorites. I'm no where close to making all 365 recipes, but we've probably made 25 or 30. So far they've all been good except one.




This recipe is #169. Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn.

SERVES 4 -6

* 2 1/4 lbs pork tenderloins
* 2 limes, juice of
* 4 tablespoons extra-virgin olive oil
* 2 tablespoons ground cumin
* 1 tablespoon ground coriander
* salt
* fresh ground black pepper
* 6 garlic cloves (4 cloves cracked, 2 cloves chopped)
* 2 tablespoons unsalted butter
* 1 large yellow onion, chopped
* 2 jalapeno peppers, seeded and chopped
* 1 small red bell pepper, finely chopped
* 2 (10 ounce) boxes frozen corn kernels (or kernels cut from 5 ears fresh corn)
* 1 tablespoon all-purpose flour
* 1 1/2 cups chicken broth
* 1/2 cup heavy cream
* 1/4 cup fresh flat leaf parsley, chopped
* 2 tablespoons chopped fresh cilantro leaves

1. Preheat oven to 500°.
2. Trim the sliver skin or connective tissue from the tenderloins using a very sharp, thin knife.
3. Place tenderloins on a rimmed nonstick cookie sheet; coat them with the lime juice, rubbing the juice into the meat.
4. Drizzle olive oil over the tenderloins, just enough to coat (about 2 tablespoons).
5. Season the meat with the cumin, coriander, salt, and pepper.
6. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
7. Roast for 20 minutes; remove from oven and let rest for a few minutes, tented loosely with foil.
8. While the pork is cooking, preheat a skillet over med-high heat with 2 tablespoons olive oil and the butter.
9. Add in the onions, jalapenos, bell pepper, chopped garlic, corn, salt, and pepper; cook 4-5 minutes, or until the onions are tender.
10. Sprinkle with the flour, and continue cooking 1 minute.
11. Whisk in the chicken stock and heavy cream; bring mixture to a simmer and then lower the heat to medium-low; cook until it is thick and creamy, about 5 minutes.
12. Add in the parsley and cilantro; taste and adjust seasonings with salt and pepper.
13. Slice the rested roasted pork; serve with spicy creamed corn.

Salmon with Peach Salsa

It's the most wonderful time of the year. I love peaches. The fresh peaches of summer, the flavor, the scent, even the way the fuzzy skin feels. I just love everything about it. They are so good and since they are in season, they are inexpensive. I had five pounds of peaches so I tried to figure out what to do with them other than eat them whole.

I had some salmon filets to cook and I knew they would go on the grill. I started thinking how I could incorporate peaches in to a salmon meal. Peach Salsa! Perfect idea. Thanks to my garden and herbs,I had jalapenos and cilantro already. I still had vidaila onions left and I always keep limes. I knew then the salsa was meant to be.

For the salmon, I rubbed a little olive oil on and then sprinkled with a citrus seasoning blend. I grilled it until it was medium well and topped it with the salsa. It was delicious. We paired it with a pasta salad and steamed sugar snap peas.

Firecracker Chicken

Sometimes it pays to tag along with your husband to Lowes. We had already spent the better part of the morning there looking some kind of screw fitting thingy and he still didn't have just what he wanted.

On the next trip to Lowes, I picked up a magazine out of the rack and parked myself in the patio furniture while he searched for the right thing. I grabbed a Cook's Illustrated because I am always on the look out for a new recipe. I thought I'd found the one. Firecracker Chicken. It sounded yummy. I planned on purchasing the magazine but my husband had already checked out and I didn't want to get back in line. (Our Lowes never has more than two cashiers working at any time) There were only two recipes in the whole magazine I thought I would actually try, the firecracker chicken and a chocolate black out cake. I decided to do without it for now, but I couldn't stop thinking about the recipe.

What is a girl to do?

Google it!

I found the recipe at Recipezaar. I was so excited and I had everything on hand. So Firecracker Chicken became what's for dinner tonight. The chicken by itself had a great flavor from the marinating.



The sauce is DIVINE! I will be making this sauce for so many meats. The one change I made was not to add a habanero, I used a jalapeño instead. I like heat but I'm not interested in burning off my taste buds.

To round out our dinner we had roasted Brussels sprouts and sweet potato fries. I think there is also a piece of leftover PUSDC for dessert.