Bacon Mango Rice

The perfect side dish for almost anything is RICE in my opinion!! My 14 month old son would also strongly agree… It’s simply one of our favourite things to eat!

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Ingredients: (serves 4)

  • 1 1/4c dry jasmine rice
  • 2 1/2c water
  • 6 strips of bacon, diced
  • 1 mango, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 4 TBSP butter
  • small handful of chives, chopped

Directions:

  1. Cook your rice according to package directions.
  2. In a large skillet over medium heat, add in your 6 slices of bacon. Cook until almost crisp (or however you like to eat your bacon.) Drain ALL of the bacon fat that you can out of the pan. Add in your onion, and cook until soft (a couple minutes.) Add in your garlic and your mangoes, cook while stirring for a minute or two.
  3. Once all your veg and fruit are done cooking, add 4 tbsp butter to your pan and then add in your cooked rice. Toss everything together and then let the rice sit for a couple minutes to crisp up a bit. Stir, and continue crisping up your rice.
  4. Add in your chives and toss everything together again. Serve along side some nice juicy tender Chipotle Mango BBQ’D Pork Tenderloin and carrots!

Pork Tenderloin with Mustard BBQ sauce

If you’re all for a different kind of barbecue sauce, I suggest this one! It is a bit spicy, so if you don’t normally eat a lot of spicy foods your head might sweat! This BBQ sauce is made with mustard and a delicious combination of spices. Try it out!

mustard BBQ pork

Ingredients: (serves 2)

For the pork-

  • 1 Lb pork tenderloin
  • 1/2 TSP each of dried: Rosemary, garlic powder, thyme and onion powder
  • 1/4 TSP chili flakes
  • salt and pepper, to taste
  • 1 TBSP EVOO

For the sauce- (This makes about 2 cups so there will be left overs.)

  • 1/3C Ketchup
  • 1/2C Mustard
  • 3 TBSP apple cider vinegar
  • 2 TBSP worchesterchire sauce
  • 3 TBSP Franks red hot sauce
  • 3 TBSP honey
  • 2 TBSP brown sugar
  • 1/2 TSP each of dried: onion powder, garlic powder and smoked paprika
  • Fresh ground salt and pepper, to taste

Directions:

  1. Preheat oven to 425F. In a small bowl, mix together  your spice rub ingredients – rosemary, garlic powder, thyme, onion powder, chili flakes, salt and pepper. Mix until well combined. Rub the spice mixture all over your pork tenderloin.
  2. In a cast iron skillet over medium-high heat, add your EVOO. Once the oil is nice and hot, add your tenderloin to the skillet. Brown it on all sides to get a nice crust.
  3. Once the tenderloin is browned, move it right to the 425 degree oven for 10-15 minutes, or until its internal temperature reads 145F.
  4. In a medium bowl, whisk all of your sauce ingredients together. Set aside.
  5. Once the pork is done cooking, remove it from the oven and place it on a cutting board. Let it rest 5 to 10 minutes. Once the tenderloin is rested, slice it into medallions and serve with the mustard BBQ sauce.
  6. Serve this with mashed potatoes and a broccoli cole slaw! Yummy!

Juicy chicken with a dijon sauce

This is a recipe that has been on my blog for about a year now, and it needed some serious TLC. It was good before, but this is a much better version of it. Juicy BBQ’D chicken with a white wine dijon sauce. Make this alcohol free by using low sodium chicken stock in place of wine. Did I mention that this is a super quick cooking meal? It is!

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Ingredients: (serves 2)

  • 2 6-8oz chicken breasts, pounded to 1/2″ thick
  • fresh ground sea salt
  • fresh ground pepper
  • 1/2 tsp garlic powder
  • 2 tbsp parsley, rough chopped (optional.)

For the sauce:

  • 1 TBSP EVOO
  • 1/2 white or yellow onion, small dice
  • 3 large cloves garlic, minced
  • 1c of your favourite white wine
  • 1 heaping TBSP dijon mustard
  • 1 heaping TBSP grainy dijon mustard
  • 1 tbsp butter
  • salt and pepper, to taste
  • 1/2 tbsp corn starch dissolved in 2 tbsp cold water

Directions:

  1. Preheat your oven or outdoor grill. (oven to 425.)
  2. In a medium skillet over medium heat, add 1 tbsp EVOO. Once the oil is hot, add your onions and brown them. Once your onions are browned, add your garlic, salt and pepper.
  3. Once your garlic is fragrant (1-2 min) deglaze your skillet with your white wine, stirring the mixture. Let the liquid reduce a little.
  4. Add in your dijon mustards (both kinds! if you only have one, then thats fine. add 2 tbsp of one kind.) and add in your butter. Once mixed, add in your cornstarch dissolved in water, and turn your heat down to low.
  5.  Season your chicken breasts on both sides with salt, pepper, and garlic powder. Place on your BBQ on a medium heat. Because the chicken is pounded nice and thin, it will take literally only minutes to cook. Cook for a few minutes on one side, and then flip and cook for another 5 minutes or so. I suggest using a meat thermometer and checking the internal temp of the chicken (165.)
  6. if you’re using the oven – season your chicken on both sides with salt, pepper and garlic powder. in a skillet on just over medium heat, add EVOO. Once your oil is hot, add your chicken. Brown it on both sides. Throw it into the 425 oven for 10-15 minutes.
  7. remove chicken from the grill and top with your dijon sauce. Sprinkle some fresh parsley over it if you like!

Thai coconut shrimp

I have this little tiny thai cookbook straight from Thailand from my dear mother in law. Unfortunately it is still packed away in the basement with the rest of my books that NEED a home up stairs… I had a hankering for Thai and this is the closest and most authentic I can get without the PRO’S. By the by, it was friggen AHMAZING.

thaicoconutshrimp

 

This recipe perfectly serves 2, with a bit of left over rice for lunch the next day, or it can be pureed in to baby food for your little one!

Ingredients:

Rice:

-1.5c jasmine rice

-3c chicken stock, or water

Shrimp marinade:

-16-20 shrimps, shelled, deveined, tails removed (or you can leave them on.)

-3 tbsp soy sauce

-1 tsp chili flakes + 1/2 tsp garlic powder

Sauce:

-1 tbsp sesame oil

-2″ knob ginger, minced

-5 cloves garlic, minced

-1/2 large white onion, diced

-1/2 large red bell pepper, diced

-2 chili peppers, sliced. (remove the seeds and ribs for less heat.)

-1/4c tamari or soya sauce

-1 can (398 ML) coconut milk

-Juice of 2 small limes

-1 tbsp brown or white sugar

-1 heaping tbsp smooth peanut butter

-2 tbsp chopped fresh cilantro or parsley

 

Directions:

-The absolute best way to have a super quick and stress free dinner is to PREP before you start cooking. This way, everything is ready to just toss in the pan when you need to.

-First, marinate your shrimp. This only takes 10 minutes to 30 minutes depending on your time. it isn’t a huge deal if you can’t marinate it. So combine shrimp, soya sauce and chili flakes in a bowl, put in fridge and marinate.

-Second, cook your rice. Get that started first, as it takes the longest.

-Next, in a large pan or wok add your sesame oil. Put heat on medium. once the pan is hot, add your shrimp. Cook until they are pink. Once they are pretty pink, remove them from the heat, place on a paper towel.

-Next, add more oil if need be. Let the oil heat up for a minute. Add your onion and red pepper and chili peppers. Cook until the onions start to brown and the peppers get a little soft. Add your ginger and garlic. Saute for a minute or two or until fragrant.

-Now add in your tamari, your brown sugar, peanut butter and coconut milk. Stir to combine, and cook until slightly thickened. After about 5 minutes, you can add your lime juice and add your shrimp back to the pan. Heat the shrimp through, and remove the pan from heat immediately.

-Serve over your rice and garnish with your cilantro or parsley.

 

 


Apple & Pear Stuffed Pork Loin

This pork tenderloin recipe has been an absolute hit! I am so happy that so many of you like it! Along with the revamping of the rest of my blog, I am also revamping some recipes and photo’s. The recipe for this is pretty much almost the exact same, but it has a different cooking method to ensure moist and juicy pork, and we added in some brie cheese. (Because why not?!) Hopefully you like this version just as much (if not more) than the last one! The fruit content has been cut down to a reasonable amount to stuff the pork tenderloin without too much overflow and waste. The left over apple and pear in this recipe that is NOT used on the pork, is used in this Spinach salad with a creamy brie poppy seed dressing. Enjoy!

Ingredients: (serves 2-3 with some left overs.)

  • 1/2 of an apple, sliced thinly. It’s your choice to peel or not to peel.
  • 1/2 of a pear, sliced thinly. it’s your choice to peel or not to peel.
  • 3 cloves garlic, sliced
  • 1 TBSP fresh rosemary, minced
  • 2 TBSP Evoo
  • 2 TBSP maple syrup
  • 1 pork tenderloin, butterflied and pounded to 1/4″ thick. (Thinner is better. don’t worry if you can’t get it quite this small.)
  • Enough salt, pepper and smoked paprika to season BOTH sides of your tenderloin
  • 3 heaping TBSP Brie cheese

Directions:

  1. Preheat oven to 425F
  2. In an ovenproof skillet over medium heat, add 1 tbsp EVOO. Let it get nice and warm. Add your sliced apples and pears. Cook until soft. Add in your sliced garlic and rosemary. Cook until your garlic is fragrant. Careful not to Burn your garlic. Remove from heat.
  3. Lay the mixture out into a line closest to one edge of your ALREADY seasoned pork tenderloin. Add the cheese along the line (all things stuffing the pork should be going from one side to the other.) Drizzle your maple syrup on top of the garlic and pear mixture.
  4. Start rolling your pork. Bring one end of the pork OVER the stuffing. Keep rolling nice and as tight as you can. Once you’ve rolled up the pork, secure it in at least 4 to 5 places with butcher twine.
  5. In the same oven proof skillet over med-high heat, drizzle another TBSP of EVOO. Let it get nice and hot. Sear your pork tenderloin on all sides. Let it sit for a few minutes on each side to get nice and browned to lock in all that flavour. Don’t flip your pork if the cooking side is still only white. IT MUST BE BROWNED.
  6. Once pork is seared on all sides, place it straight into the oven at 425F for 10-13 minutes, or until a meat thermometer reads 145F.
  7. Take pork out of the oven and move to a cutting board. Let it rest for 5-8 minutes. Then slice, and serve!

 


Arugula and walnut salad

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I made this with my delicious herbed pork today and was it ever amazing! The walnuts make this salad! I swear!

Ingredients:

this serves 2

-2 handfuls of arugula

-1/4 cup (or 1 handful of slightly crushed walnuts)

-1/4 c goat cheese, crumbled

-salt and pepper to taste

-3 tbsp good EVOO

-3 tbsp balsamic vinegar

Mix all ingredients together in a bowl, toss, and serve!

 

 


Pork loin with white wine and herb gravy

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Ingredients: (Serves 2)

For the pork-

  • 1 LB pork tenderloin
  • 2 TBSP EVOO
  • 1 TSP each dried thyme, rosemary, onion powder, garlic powder
  • Salt and pepper to taste

For the Gravy-

  • 1C white wine
  • 1/4 TSP garlic powder, thyme, onion powder, rosemary
  • salt and pepper to taste
  • 1 TBSP butter
  • 1/4C heavy cream
  • 1 TSP corn starch

Directions:

  1. In a small bowl, mix together your thyme, rosemary, onion powder, garlic powder, salt and pepper. Spread all over your pork tenderloin.
  2. Preheat your oven to 425F.
  3. Heat an oven proof skillet over medium high heat. Add your EVOO. Once your oil is hot, add your tenderloin and sear it on all sides.
  4. Once your tenderloin is nicely seared, put it in the oven for about 15 minutes or until a meat thermometer reads 145F.
  5. Once your tenderloin is done cooking, remove it from the oven and the skillet and place it on a cutting board. cover it loosely with tin foil and let it rest for about 7 minutes.
  6. Place the same skillet back over medium heat. Add your garlic powder, thyme, onion powder, rosemary and black pepper. Whisk the seasonings together in the pan for a little less than a minute. Add in your white wine and whisk everything together, getting all the nice browned bits of pork and seasoning from the bottom of the pan. Let the wine reduce by a little less than half. Add your butter, season with salt.
  7. Mix your cornstarch with your heavy cream, and then add to the gravy. Whisk and let thicken.
  8. Slice your pork into medallions, and serve with the gravy.
  9. Serve this with roasted carrots and potatoes. season them with salt, pepper and garlic powder, or whatever seasoning you like. bake at 425 for about 20-25 minutes.

 

 

 

 

Grab your pork loin. Make tiny slits all over the loin and slide your garlic slices in. I call this “studding” my loin. Once finished, in a plastic zip lock bag, add half the rosemary sprigs and half the thyme sprigs. Add your salt and your water. Braise your loin for 24 hrs or more. You can also SKIP this step if you don’t have the time.

Preheat your oven to 375F.

In a skillet over med-high heat, add EVOO. Remove your pork from the braising liquid. Dry the loin with a towel or paper towel. Season all sides of the loin with salt, pepper, thyme, rosemary, onion powder, and parsley. Add the loin to the pan. Brown on all sides.

NOTE: I cooked this with balsamic carrots. SO, I placed the sliced carrots in the bottom of a roasting pan, drizzled with balsamic vinegar, salt and pepper and then I placed the garlic loin in the centre. i also added about 1/4-1.2c chicken stock to the pan. Place in the oven, and cook through. About 30-40 minutes or so, depending on the size of your loin.

In the sauce pan that you browned your pork in, deglaze with white wine. Let it reduce to half. Add your chicken stock. Next, add in the remaining rosemary and thyme sprigs.Season with salt, pepper, red pepper flakes, and garlic powder. whisk in your flour coated butter. Once the pork tenderloin is done, add 1/2c of the cooking liquid to the gravy. Simmer until ready to serve.