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.

Chicken Kabobs - Grilling for Summer

It's hot. It's time to crank the grill and leave the oven off. We look for meals where almost everything can be cooked on the grill. One of our favorites is chicken kabobs. You get your meat and veggies all in one. It takes a little prep, but you can make it the night before and let it marinate so the night you throw it on the grill, it's a quick dinner.

You can use any vegetables you like, but our favorites are onion, peppers, mushrooms, squash, and grape tomatoes. Cut everything in relatively the same size. Cut chicken breasts into one inch cubes.



Remember to soak your wooden skewers in water so they don't burn. Stack your skewers in any way you want, if someone doesn't like squash or loves tomatoes, you can make the skewers to match each person or you can do them all the same. I tend to be random when I'm making the skewers. I try to make sure I have all the colors on the skewers.



For the marinade, I usually use a zesty Italian dressing. I use full fat for the oil to keep the kabobs from sticking. You could use low fat but you would have to be sure to oil your grill grates. Sometimes I will use the a Greek style marinade (olive oil, oregano, lemon juice and garlic)

These are delicious. You'll have to take my word for how good they look when they come off of the grill. They looked and smelled so good, folks were diving in before I could get my camera out. Give them a try and see how quick they will fly off of your plate.