Low carb pork tenderloin

When in doubt make a pork tenderloin. There are usually sales on pork at several times during the year.  Picking up some during a sale is always a smart decision. You can always freeze them for another meal. My tenderloins always come in a package of two. I use one and freeze one for later. Prices vary but I get a pack of two for $12.00 to $15.00.  It's really great when there is a buy one get one sale!  Look for them. I know Florida 's Publix and Pittsburgh's Giant Eagle have those type specials occasionally.

Now for the simple recipe.  Whether you like lightly seasoned or heavy seasonings this is easily adapted to you liking.

Rule of thumb 1 tsp. Salt per lb. of meat 

If you are making this for the first time and you are conservative while cooking to give the pork a great flavor you must use enough of each ingredient.  Here is approximately the amounts I use.

1# or more pork tenderloin

1 tablespoon salt(I like a little more salt in this recipe)

2 tablespoons pepper

2 tablespoons dried dill

2 tablespoons oil to use for searing the pork

1 to 2 cloves garlic Minced or whole

On a large plate or wax paper place all seasonings except garlic. Stir with fork to mix. Make small slits in pork and place garlic in several of the slits. Roll pork tenderloin in seasonings making sure the spices cover it.

Giving the spices some time to seep into the pork I season mine the night before if possible and either store in zip lock bag or wrap in plastic wrap and refrigerate until ready to cook.

Today I decided it was going to be a crockpot dish so I placed my seasoned tenderloin in a pan with a little olive oil and seared it in both sides.  After it was seared nicely I placed it in my crockpot with 1/2 cup water and cooked it on low for 4 hours.  Allow it to rest for 10 minutes and slice in 1/2 inch slices.  Save drippings and spoon over pork. Note:  You can also make this on top of the stove.  Add oil and sear on all sides. Add about 1/2 cup water, cover and cook until it is no longer pink. *** Depending on weight a one pound tenderloin will cook in about 1 hour in my cast iron pot. After an hour I usually slice it and place it in the drippings to cook for a few minutes more.

Serve with fresh green beans and natural applesauce or vegetable of choice. Enjoy! Low carb meal.

NOTE; you can roast the pork in the oven too.  Follow same recipe but after searing cover for 1/2 hour and remove covering and cook an additional 1/2 hour or more.

From my kitchen to yours,

6/22/16

Crockpot Spicy pork with veggies

Sharing a few memories and recipes for a healthy lifestyle.


We are still not in our condo and as the days pass I appreciate my home more and more each day.  The inconvenience is plenty.  I only have a few kitchen items and only one knife.  Thank goodness I bought 4 of my knives with me from home.  I need to dice, slice and chop and mine are my only option.  My crockpot was the best item that I did remember to take with me.  I used it a lot last year and it appears I'll be using it more this year. 

For some who bakes and cooks this is a nightmare...I am happy we are ok first but going out to eat everyday is not an option for obvious reasons so I must make do and it should show me and you that it can be done.

I don't intend on going out and buying all the gadgets I would love to have but keep foremost in my mind that I'll be back in my kitchen one of these days.  I know we'll be here at least 22 days. Yikes so please keep stopping by and give me some encouragement to keep this blog going.  It has been a savior for me.

  Hugs, M.j.

1 -10oz Rotel brand original tomatoes with diced and green chilles

6 small potatoes cut in half skin on

Several baby carrots

1 medium onion sliced 

1 lb pork cubed

Pinch or two of Italian seasoning

Optional:  Add some freshly cooked broccoli or spinach at the very end.


Place cut pork in crockpot.  Add sliced onions, carrots and potatoes. Add Rotel original tomatoes plus 1/2 cup water. Cover.  Set on low and cook 5 to 6 hours or until veggies are tender.

Serve with a slice of fresh bread or pita bread.  Scooping the juice and tomatoes and using a fork for carrots, pork and potatoes. Yummy!

Sides salads welcome!

From my kitchen to yours,

1/26/15

Pear, cheese and almond Salad. A nice summer Salad with Pear Vinaigrette!

Pears are plentiful this time of year so let's make a pear vinaigrette with Red leaf lettuce salad.  Here's the recipe I found in Taste of Home cookbook from a few years ago.. It was great.!  Hubby loved it and maybe next time I'll add some grilled or pan fried chicken.  I didn't have Gouda so I substituted a little mozzarella and it was fine..Gouda would have probably added a bit more to the flavor..Loved the pear vinaigrette!

3 medium pears
1/3 cup oil and vinegar
1 pkg. spring mix salad greens (I used Red leaf lettuce)
6 oz. Gouda cheese, shaved
3/4 cup honey roasted chopped almonds


Salad Dressing:
Peel and core one pear..Coarsely chop..Place in a small food processor, cover and process until smooth..While processing gradually add 1/3 cup oil and vinegar salad dressing..Set aside

Divide salad greens among salad plates. Slice remaining pears..Arrange pears and cheese over salad..Sprinkle with almonds;drizzle with dressing.. Easy!!!! Enjoy!!!! Note: this recipe served two nicely...

A beauty!  Add some pan fried or grilled chicken on the side if you desire.

Easy to do!  I didn't have any honey roasted almonds so I roasted some myself. I used approx. 1/2 cup sliced almonds and 1/2 tsp. honey, mixed and put in toaster oven (on foil) at 400 degrees..Watch carefully..Toasty in several minutes.

From my kitchen to yours

6/4/12
6/7/13

Sausage meatballs

Three Ingredient Recipe!! One two three....

A quick an super easy Recipe that I made in a pinch over the weekend. Sausage Meatballs!!!

I had some fresh ground hot sausage(remove casing if you can't find loose sausage) and didn’t know what to do with it so I decided to try two ideas that popped in my head.

The first was using my fresh sausage and making sausage meatballs and the second stuffing bell peppers.  If you really want to spice it up stuff hot peppers.

Here’s my easy recipe. My sausage was already seasoned so I added breadcrumbs and an egg to the pound of sausage.

Ingredients

I lb. hot sausage
1/2 cup plain breadcrumbs
1 egg slightly beaten

Mix ingredients with hands with cold water while mixing.  I place my hands under running cold tap water to allow incorporating all ingredients.

Spray a little cooking spray on cook sheet and make medium size balls.

Place in heated 400 degree oven for approximately 10 to 15 minutes. Remove from oven and use or freeze after cooling for later use.


Add your favorite pasta sauce and serve or you can serve them without sauce.  They are delicious. P.S. buy good quality Italian sausage.....Yummy!

Copycat recipe Zuppa Toscana

Hi everyone:

This is another copycat recipe I wanted to try.  I adapted it to what I had in my refrigerator and pantry.  It was really good and hubby ate two bowls and raved about it.  It's the Olive Garden copykat recipe.  

I am posting it as is and I'll make note to my changes.

  

Note:It is a thinner type broth. So good you want to get every spoon of the broth.  I'd suggest making the potato cubes a little smaller than mine and I used Swiss chard instead of kale.  I was concerned it may be too chewy. I didn't want to use spinach for fear it would be to grassy if you can understand.  Swiss chard is very mild and I found it easily at the grocery store. They only had red Swiss chard so it did give it a bit more color.  I also added 1 can rinsed and drained northern beans for texture and more protein.  

I used ground sausage.  I browned it slightly along with onion in the oven for a few minutes until it wasn't red. I added the garlic right into the broth.  Mincing it is a good idea. The finer the better.  Actually the onion and garlic I used the finest grater to grate them both.

I had chicken broth but not enough as the recipe called for so I used Chicken and Beef Broth and I think it added to the awesome flavor of the soup.

The recipe didn't call for cheese but you guys know me and a handful of my favorite Pecorino Romano added at the very end along with the heavy cream made it even better in my opinion.

Hoping your enjoy it as much as we did.  :) 

• 
  
• 
  
• 
  
• 1 pound Italian sausage
• 3 russet potatoes, sliced into wedges then halvedo
• 2 cloves garlic, minced
• 1 large white onion, finely chopped
• 4 cups chicken broth
• 2 cups kale or Swiss chard, rinsed and chopped
• 1 cup heavy cream
• Salt and pepper, to taste
• cannellini beans(optional)  I added them as to thicken the broth and I was a good choice for protein.
• Pecorino Romano cheese (optional)(I love cheese)

PREPARATION

1. Brown Italian sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
2. Combine all ingredients except cream and kale in slow cooker. Cook on low 7-8 hours, or on high for 4-5. 
3. Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
4. Ladle into bowls, serve immediately and enjoy!

Recipe adapted from Somewhat Simple


Happy Cooking,

4/28/16