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Sunday, April 29, 2012

Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so 
many variations that give it completely different 
flavors. It's easy, fast, and delicious. Here's one.
There are always two pork tenderloins in a package.
It will serve 6. Most of the time I grill both of them
  for the two of us. This way, I have another dinner
 for later in the week or sandwiches for lunch. 
Leftovers also make a great filling for burritos.

Combine the marinade ingredients. 
I had fresh rosemary and thyme on hand 
so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if 
you have the time. Several hours is good enough. 
You could do this in the morning.
Grill over hot grill for about 15 minutes, turning a
few times until glazed. Do not overcook.
 It will still be pink in the middle when you 
take it off the grill. Cover lightly with foil to 
keep warm and let rest for 10 minutes.
It will continue cooking as it rests.  
Slice diagonally and dip each slice into the
 juices to plate and serve.
Good served with mashed potatoes, green 
vegetable or salad.
If you don't have a grill, you can roast them in a
very hot 450 oven for about 18-20 minutes.


Balsamic Grilled Pork Tenderloin
2 pork tenderloins
4 cloves garlic, minced
2T balsamic vinegar
2T olive oil                      
2t coarse salt
1/2t pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.
Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!


Tuesday, April 24, 2012

Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with
 a spinach and artichoke hearts mixture on 
buttery grilled Italian bread.....
Hello lunch!
 What you'll need; fresh spinach, canned 
artichoke hearts, 4 slices of cheese
(I used sharp cheddar and provolone),
4 slices of good bread from the bakery section,
Italian, rye, whatever is your favorite, plus
olive oil, butter, sour cream, garlic salt and pepper. 
 Saute the spinach in olive oil.
 Season well with garlic salt and pepper.
 Add the chopped artichoke hearts and sour cream. 
Heat through and remove from the pan. 
Rinse out and dry the pan for grilling the bread. 
Return the pan to the heat.
 Spread one side of the bread with 
soft butter or margarine. 
 Put 2 slices of bread in the pan buttered side
 down. Top each with a slice of cheese and 
the spinach artichoke mixture.
 Top with the remaining cheese slices.
 Top with the remaining bread buttered side up.
 Grill until the bottom is golden brown and flip 
carefully. Grill the other side until toasted and 
the cheese is melted.
 You know you want one!

Spinach Artichoke Grilled Cheese
Fresh spinach-about 3C
Canned artichoke hearts-about 3 hearts 
chopped for about 1/2 C
1T olive oil
garlic salt and pepper
2T sour cream
4 slices cheese-your choice
(Monterrey jack, provolone, cheddar)
4 slices of good bread
butter/margarine
Heat the olive oil in a large skillet.
Saute the spinach until wilted. Season well 
with garlic salt and pepper. Stir in the chopped
artichoke hearts and heat through. Add a dollop
of sour cream and blend well. 
Remove this mixture to a small bowl.
Rinse and dry the skillet and return to the heat.
Buter one side of the bread. Add 2 slices of bread
 to the hot skillet, buttered side down. 
Top each with a slice of cheese, the spinach 
artichoke mixture, the remaining slice of cheese 
and the remaining slice of bread, 
buttered side up. Grill until golden brown,
 Flip and grill the other side until toasted 
and the cheese is melted.
Makes 2 sandwiches

Enjoy!


Sunday, April 1, 2012

Small Cheesecake

Ya gotta love a cheesecake recipe that only uses
 1 package of cream cheese.
This recipe makes one small cheesecake.
Just the right size to make anytime.
 Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.
 Beat in eggs, one at a time, until blended.
Don't overbeat.
Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.
 Combine the topping ingredients.
 Spoon over the hot cheesecake.
 Return to the oven and bake another
10 minutes.
 Cool on wire rack or trivet for at
 least an hour ~ then refrigerate.
It's easy, quick, and doesn't require a 
big cheesecake making commitment. 
If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10  minutes to prepare.
 Rich and creamy.
Cheesecake and coffee this afternoon.
Here's the condensed recipe for you
 to copy and paste
It's enough for 8 servings
Oh.....and it's very good!


Small Cheesecake
Crust
1 C graham cracher crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, valilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or  until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla 
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
 for at least 2 hours. Store in refrigerator.

Enjoy!