The Recipe
1 tbsp chili powder (yes, really)
1/2 tsp salt
1 tsp cumin
2 cloves garlic
1/2 tbsp mixed herbs
1/2 tbsp black pepper
1 pound lean pork tenderloin, cubed
In zip-lock bag, combine chili powder, salt, cumin, garlic, herbs and black pepper; add pork cubes and toss to coat; refrigerate for 45 minutes. Preheat oven to 105C. Place pork cubes on a lightly greased pan and bake for 2 hours or until crispy.
Serve with brown rice, salsa and corn on the cob.
The Verdict
Probably too spicy for DH with all this chili, but I liked it :) I thought it needed something to cool it down a bit - avocado or guacamole would probably have been best, but since I had neither I used Italian dressing instead, which added an unusual but really nice touch.
I don't know that I'll make it again, as it's kind of a weird dish, but perhaps for fingerfood, with picks into each cube and dipping sauce available? That might work :)
Wednesday, August 8, 2012
Wednesday, August 1, 2012
Week 31: Tuscan Chicken
The Recipe
1 tbsp olive oil
300g chicken breast cut in thin slices
freshly ground pepper
4 cloves garlic, chopped finely
1 tsp dried rosemary
1 cup chopped tomato
4 tbsp red wine
1/2 cup chicken broth
1 tbsp butter
Parmesan cheese
Spaghetti
Cook spaghetti according to the instructions on the package. Drain and put aside.
Heat the olive oil in a skillet; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine and broth. Bring to a boil and scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce.
Pour chicken and sauce over the cooked spaghetti and toss with Parmesan cheese.
The Verdict
LOVED it! A perfect summer dish as it's very simple and not very heavy at all. I didn't have any rosemary so used thyme instead. I think it would have been equally good with basil or oregano. Definitely something I'll be making again!
1 tbsp olive oil
300g chicken breast cut in thin slices
freshly ground pepper
4 cloves garlic, chopped finely
1 tsp dried rosemary
1 cup chopped tomato
4 tbsp red wine
1/2 cup chicken broth
1 tbsp butter
Parmesan cheese
Spaghetti
Cook spaghetti according to the instructions on the package. Drain and put aside.
Heat the olive oil in a skillet; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine and broth. Bring to a boil and scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce.
Pour chicken and sauce over the cooked spaghetti and toss with Parmesan cheese.
The Verdict
LOVED it! A perfect summer dish as it's very simple and not very heavy at all. I didn't have any rosemary so used thyme instead. I think it would have been equally good with basil or oregano. Definitely something I'll be making again!
Thursday, July 26, 2012
Week 30: Sweet Chilli
The Recipe
3 chicken breast halves (at least this is what it was supposed to be... I didn't realize until AFTER I'd gotten it out of the freezer that I'd accidentally gotten pork chops instead... ah well, it still worked)
1 (15 ounce) can beans of your choice, undrained
2 onions, cut into chunks
1 green bell pepper, cut into chunks
1dl tomato paste (I didn't have any, so I used BBQ sauce instead. Yummy!)
2 tbsp sugar
1 tbsp vinegar
1 tbsp teriaki or soy sauce
1/2 tsp salt
tortillas
shredded Cheddar cheese (garnish)
Put the chicken into a slow-cooker and pour the next 8 ingredients (beans through salt) over. Stir to combine. Cook on HIGH for 1 hour, stir again, switch to LOW and cook for another 5-6 hours.
Shred the chicken with two forks, serve with tortillas, shredded cheese and salsa.
The Verdict
I love crock-pot recipes that require no browning before dumping everything into the crock-pot. I also love using the crock-pot on days when temperatures are in the high 20s so I don't have to stand over a hot stove and oven! Those two things along made me inclined to love this recipe. Fortunately it also tasted terrific. I don't think it mattered at all that I accidentally used pork chops instead of chicken breasts, and using BBQ sauce instead of tomato paste was a stroke of brilliance - if I may say so myself ;)
Definitely a keeper!
3 chicken breast halves (at least this is what it was supposed to be... I didn't realize until AFTER I'd gotten it out of the freezer that I'd accidentally gotten pork chops instead... ah well, it still worked)
1 (15 ounce) can beans of your choice, undrained
2 onions, cut into chunks
1 green bell pepper, cut into chunks
1dl tomato paste (I didn't have any, so I used BBQ sauce instead. Yummy!)
2 tbsp sugar
1 tbsp vinegar
1 tbsp teriaki or soy sauce
1/2 tsp salt
tortillas
shredded Cheddar cheese (garnish)
Put the chicken into a slow-cooker and pour the next 8 ingredients (beans through salt) over. Stir to combine. Cook on HIGH for 1 hour, stir again, switch to LOW and cook for another 5-6 hours.
Shred the chicken with two forks, serve with tortillas, shredded cheese and salsa.
The Verdict
I love crock-pot recipes that require no browning before dumping everything into the crock-pot. I also love using the crock-pot on days when temperatures are in the high 20s so I don't have to stand over a hot stove and oven! Those two things along made me inclined to love this recipe. Fortunately it also tasted terrific. I don't think it mattered at all that I accidentally used pork chops instead of chicken breasts, and using BBQ sauce instead of tomato paste was a stroke of brilliance - if I may say so myself ;)
Definitely a keeper!
Wednesday, July 25, 2012
Week 29: Baked Eggs
The Recipe
1/4 cup Parmesan cheese, grated
1/2 tsp oregano
2 eggs
salt and pepper to taste
Heat oven to 200°C. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin. Sprinkle cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Serve immediately.
The Verdict
The eggs were actually supposed to have cooked, crumbled bacon as well, but I was too lazy to make that ;) It might have improved the recipe somewhat, but I actually didn't miss it. This was a lovely brunch dish that I'll definitely be making again.
1/4 cup Parmesan cheese, grated
1/2 tsp oregano
2 eggs
salt and pepper to taste
Heat oven to 200°C. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin. Sprinkle cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Serve immediately.
The Verdict
The eggs were actually supposed to have cooked, crumbled bacon as well, but I was too lazy to make that ;) It might have improved the recipe somewhat, but I actually didn't miss it. This was a lovely brunch dish that I'll definitely be making again.
Monday, July 9, 2012
Week 28: Tenderloin with Pesto
The Recipe
400g pork tenderloin
100g parma or other airdried ham
2 tbsp pesto
Preheat the oven to 175C. Coat the tenderloin with pesto and wrap it in the parma ham. Bake for 30 minutes or until done.
Serve with potatoes and tomato-mozzarella salad.
The Verdict
Super-easy to make, and DH LOVED it. Personally I found it much, much, MUCH too salty, but then DH always tends to add extra salt to anything I make - and he didn't to this, so that's gotta count for something! I don't know that I'll be making it again though... or if I do, I'll probably use less pesto and less parma ham both.
400g pork tenderloin
100g parma or other airdried ham
2 tbsp pesto
Preheat the oven to 175C. Coat the tenderloin with pesto and wrap it in the parma ham. Bake for 30 minutes or until done.
Serve with potatoes and tomato-mozzarella salad.
The Verdict
Super-easy to make, and DH LOVED it. Personally I found it much, much, MUCH too salty, but then DH always tends to add extra salt to anything I make - and he didn't to this, so that's gotta count for something! I don't know that I'll be making it again though... or if I do, I'll probably use less pesto and less parma ham both.
Week 27: Crock-Pot Easy-Peasy-Cheesy Chicken
The Recipe
500-600g frozen chicken
150g cream cheese
1 can beans
1 can corn
1 can stewed tomatoes w. chili
Put the frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the beans, corn and tomatoes. Cover and cook for 6-8 hours on LOW, stirring every 2 hours. Once done, shred the chicken, and let it sit for 30-45 minutes.
Serve over rice, with tortillas or with nachos.
The Verdict
I couldn't be bothered making rice, so I ended up serving this with crumbled nachos. It wasn't quite spicey enough, so I added extra chili to my portion. Other than that, I really liked it. Super easy to make, and well worth a repeat.
For the chicken I used 1 drumstick, 1 thigh and 2 breast pieces - the dark meat definitely turned out the best.
500-600g frozen chicken
150g cream cheese
1 can beans
1 can corn
1 can stewed tomatoes w. chili
Put the frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the beans, corn and tomatoes. Cover and cook for 6-8 hours on LOW, stirring every 2 hours. Once done, shred the chicken, and let it sit for 30-45 minutes.
Serve over rice, with tortillas or with nachos.
The Verdict
I couldn't be bothered making rice, so I ended up serving this with crumbled nachos. It wasn't quite spicey enough, so I added extra chili to my portion. Other than that, I really liked it. Super easy to make, and well worth a repeat.
For the chicken I used 1 drumstick, 1 thigh and 2 breast pieces - the dark meat definitely turned out the best.
Monday, July 2, 2012
Week 26: Tex Mex Pork Wraps
The Recipe
500-600g boneless pork roast or pork tenderloin
1.75dl tomato sauce (I didn't have any, so I used ketchup)
2/3 cup BBQ-sauce
1 onion, thinly sliced
Chilli powder to taste
1 tsp cumin
1 tsp oregano
Tortillas
Garnishes of your choice.
Place pork roast in a crock pot. In a mixing bowl, combine the remaining ingredients, except tortillas, and pour over roast. Cover and cook on low for about 8 to 10 hours. When pork roast is done, take two forks and shred meat. Serve on warmed tortillas with garnishes.
The Verdict
Really great! I was a bit worried that it would end up being too rich, so when I shredded the meat I dumped in a small can of corn also and cooked it for another 15 minutes. It ended up great! I served it with flour tortillas, bell pepper, tomatoes and cucumber. Wish I had thought to buy some avocados as well. Super easy to make and it tasted lovely :-)
500-600g boneless pork roast or pork tenderloin
1.75dl tomato sauce (I didn't have any, so I used ketchup)
2/3 cup BBQ-sauce
1 onion, thinly sliced
Chilli powder to taste
1 tsp cumin
1 tsp oregano
Tortillas
Garnishes of your choice.
Place pork roast in a crock pot. In a mixing bowl, combine the remaining ingredients, except tortillas, and pour over roast. Cover and cook on low for about 8 to 10 hours. When pork roast is done, take two forks and shred meat. Serve on warmed tortillas with garnishes.
The Verdict
Really great! I was a bit worried that it would end up being too rich, so when I shredded the meat I dumped in a small can of corn also and cooked it for another 15 minutes. It ended up great! I served it with flour tortillas, bell pepper, tomatoes and cucumber. Wish I had thought to buy some avocados as well. Super easy to make and it tasted lovely :-)
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