From Karen's Kitchen- Maple Glazed Pork Tenderloin

February 26, 2013
Maple Glazed Pork Tenderloin

I was browsing the meat counter at my local grocer and noticed these beautiful tenderloins.  I haven't made pork tenderloin in a long time.  I  meandered into the produce department and picked up a few Granny Smith apples and sweet potatoes to go with it.  This is a fairly easy recipe that is delicious and healthy.

Ingredients
1.5 lb pork tenderloin
4 medium size sweet potatoes
3 Granny Smith apples
Apple cider vinegar
Maple syrup
Dijon mustard
Brown sugar
Dried cranberries


The first thing I did was wash, peel and dice the sweet potatoes and apples. I placed them in a large baking dish, drizzled olive oil, salt, pepper and a tablespoon of Maple syrup.  Then with my hands, tossed all the ingredients together to coat evenly. I put the baking dish into a 425 degree oven for 20 minutes.

While they were roasting away, I seasoned the pork tenderloin with salt and pepper then seared them on a grill pan until each side was browned.  After each side was done, I removed them off the heat and in a little sauce pan made the maple mustard glaze.
This is a simple glaze.  I combined 2 tablespoons of maple syrup, 1 tablespoon of apple cider vinegar, 2 tablespoons of course ground Dijon mustard and a tablespoon of brown sugar.  Once that came to a simmer, I brushed the glaze over the tenderloin.

When the 20 minutes were up, I took out the dish and placed the tenderloins on top of the sweet potatoes and apples.  I sprinkled dried cranberries on top and placed the dish back in the oven for another 25 minutes.  Once it is done, take out the dish and cover in foil. Let it rest for 10 minutes.  When you slice the pork, it's ok if it's a little pink. Serve with sweet potatoes and apples.

My own recipe

From Karen's Kitchen- Turkey Chili (I think it's the best I've made to date)

February 23, 2013
Turkey Chili


It's been a damp, chilly day here in Connecticut and it's days like these that I want comfort food.  Several meals come to mind.  Shepards Pie, Beef Stew, Chicken Tetrazzini and more. The one that I know will get cheers from "the guys" in my life, (husband and 15 yr old son) is when I announce we are having Chili with Corn muffins.  It's as if I'm an instant rock star.  We love Chili, plain and simple.  I have been trying to eat healthier so one of the ingredients that I swapped was ground beef for ground turkey.  Now, here's the thing, my husband is fine with this swap but I was not about to tell my son just yet.  I wanted to wait until he was done to tell him. I was curious if he could tell or not.
After we ate tonight, I asked him as he was loading the dishwasher if he noticed anything different about the Chili.  He said that he thought and I quote "it's the best Chili you've made in a while".   I figured it was safe to tell him and so I did.   His reaction was a good one.  He actually wants me to make it with turkey from now on.  After he was finished, He grabbed his bowl that was left on the counter and made himself a second bowl.  I guess he does like it!

Ingredients
1 lb of fresh ground turkey
1 packet of reduced sodium chili seasoning
1 large can of Hunts all natural crushed tomatoes
1 can of black beans (rinsed and drained)
1 can of light red kidney beans( rinsed and drained)
1 small jar of mild salsa
1 large red pepper diced
1/2 cup of sweet onion diced
1 Tbsp of Cumin
1/2 tsp of red pepper flakes
a sprinkle of salt
a good sprinkle of black pepper
grated Monterrey Jack cheese to garnish

*I found this cool trick somewhere on the internet.  A  way to cook ground meat and keep it crumbly is to stir the meat with a wire whisk while it's browning.  I have always used a wooden spoon in the past.  I found it took time to chop up the meat while it cooked.  This made it much easier.
To make:
I cooked the ground turkey and added the packet of seasoning into a large pot. Then I added the rest of the ingredients.  I let it simmer for a half an hour, stirring every so often.

For a little sweetness to go with the Chili, I made a simple box of "Jiffy" corn bread which my husband adores. We had a great meal that was lower in fat and calories but big on taste.

A few post back I posted my "famous" chili.  Well, after tonight, I think it has met it's match!

Recipe based on a recipe my brother told me about.

From Karen's Kitchen- Pizza Night!

February 22, 2013
Pizza Night!

It's a tradition in our family to have pizza on Fridays.  It's something I look forward to as I truly love cheesy delicious pizza.  It started out with my family going to our local pizza parlor, A large pizza was expensive and had to be blotted with a napkin to remove most of the grease.  Then I started buying frozen pizza. However, frozen pizza  doesn't satisfy me and  I know they contain preservatives and unknown ingredients. So I decided to start making my pizza's at home.  I can choose fresh veggies, organic meats,  cheeses and know what I'm eating.
 Tonight, my pizza was delicious. 

Ingredients
1 package of Sweet Italian sausage  (There was 6 links in the package, I cooked 2)
Tomato and basil sauce
Spinach
Part Skim Mozzarella
Caramelized onions
1 piece of  Naan bread


Preheat oven to 400 degrees 
Cook sausage and chop into bite size pieces
Slice and saute a half an onion until caramelized
Cook Spinach and drain thoroughly.

First I spread a little sauce on the bread, then in this order, I add the spinach, sausage, onion and top the bread with a 1/4 cup of part skim mozzarella cheese.  Bake for 8 minutes and ENJOY!

My own recipe.

From Karen's Kitchen- Thai Chicken,Vegetables and Noodles

February 21, 2013
Thai Style Chicken, Vegetables and Noodles

I'm always in the mood for Thai food!  I have a favorite restaurant near my home that makes the most delicious Thai dishes.  I decided that tonight I'd give it a try.  Turns out, it was fast and very easy to make this recipe.

Ingredients
2 Large Chicken breasts
1/2 lb of snow peas
2 carrots peeled and sliced
1/2 lb of Dreamfields Angel Hair pasta (low glycemic pasta which I absolutely love)
1 bottle of spicy Thai Peanut Satay sauce
sesame seeds to garnish

An hour before you are ready to start cooking, slice the  chicken breasts into strips and marinate them in a bag with a 1/3 cup of Thai Peanut Satay sauce.  After an hour, grill them on BBQ grill or stove top grill pan.

In a large saute pan, add the snow peas, carrots and a 1/4 cup of Thai Peanut Sauce and saute for 8 minutes.  Then  take the  cooked chicken and cut it  into bite size pieces and add it to the saute pan.  Finally, very carefully fold the pasta into the pan with the chicken and vegetables.  If the sauce is a little thick, add a bit of water to thin it out a bit.  Once everything is combined, sprinkle sesame seeds on top.
I hope you give this a try and enjoy!

Recipe based on a million take out dinners I've had.. ok, maybe not a million but a LOT.

From Karen's Kitchen-My take on the "Napa Valley Turkey sandwich"

February 20, 2013
Napa Valley Turkey Sandwich

This past weekend, my family and I went on a mini vacation to Boston.  We ate many delicious meals but the one that stood out in my mind was a sandwich we had at this little soup and sandwich cafe.  On the menu the words Napa Valley Turkey Sandwich stood out along with a gorgeous photo of this delicious looking sandwich.  It was indeed delicious.
This afternoon, I thought about what we were going to have for dinner tonight.  I decided to try to recreate that sandwich.
I exchanged a couple of the ingredients for more healthier options.

Ingredients
Ciabatta bread
1/2 cup of low fat sour cream (instead of mayo)
1/2 a lemon
green onion
Roasted turkey
low sodium bacon (instead of regular)
1 Avacado
Ripe tomato

To make my version of lemon sauce, I used a 1/2 cup of Low fat sour cream, the juice of a half a lemon, and 2 Tablespoons of green onion.


                                 I found a loaf of fresh Ciabatta bread at my local grocery store.

                                          The aroma of freshly baked bread is my weakness.

 

I spread the bread with lemon sauce

 

                                             Next I place 4 slices of turkey on the sauce

                                                           I divided up a slice of bacon

                                       I chopped up some avocado and placed it on the bacon

                                                               Next comes the tomato

                                                              The finished sandwich. 

 This was a nice surprise for the guys.  They devoured the sandwiches and commented how much they tasted like the ones they had in Boston.  Score!!


Recipe based on a sandwich we had in Boston at Souper Sandwiches.

February 16, 2013
Chicken Tortilla Soup

This soup is VERY quick and easy to make.   Most of the ingredients I have in my pantry and freezer anyway.
Ingredients
3 Chicken Breasts
1/2 of a red pepper diced
1/2 of a medium onion diced
3 cloves of garlic
1 bag of frozen corn
1 can of black beans
1 can of red kidney beans
2 cups milk
1 large carton of chicken broth
1 can of Campbell's Healthy Requests Cheddar Cheese soup
1 tablespoon of Argo Corn Starch
1 Tbsp Cumin
1 tsp Hot pepper flakes
Shredded cheddar cheese to sprinkle on top of the soup
Reduced fat sour cream
Bag of Tortilla chips

This is a very easy soup to assemble.
Saute onions, garlic and peppers until soft add them to a soup pot
Cook chicken and shred it with knife, add to pot.
Add the beans, corn, chicken broth, 1 cup milk with a Tbsp of corn starch( I mix it well to make sure there are no lumps)
cumin, hot pepper flakes, Cheddar cheese soup and finally 1 cup of milk.

 To Serve, I crush up a few tortilla chips and put them in the bottom of the bowl.
        

Then I ladle the soup over the chips, add grated cheddar cheese and a dollop of sour cream.

                                         Warm corn muffins goes great with the soup.

Recipe from Tricia Yearwood's Southern cooking show on the Food TV Network

From Karen's Kitchen- Fish Tacos

February 15, 2013
Fish Taco's

California dreaming.   I've been thinking about California a lot lately.  One of the dishes I had while I was there was fish tacos.  When I make them at home, it takes me back. I get this happy feeling from the first bite to the last.
This is how I make them.
Ingredients
Fresh flounder
panko bread crumbs
1 egg
broccoli slaw
reduced fat sour cream
cilantro
Flour tortillas

First I lightly beat an egg in a dish, I place the flounder in the egg mixture, then into the plate of Panko bread crumbs. I like to add a little lime zest to the bread crumbs. I carefully place the fish into the hot oil. I cook the fist for just a few minutes depending on the thickness of the flounder.  My fish were cut thin. The fish is then transferred to a plate covered in paper towel.

The cilantro lime sauce is simply a 1/2 cup of sour cream, a bunch of rough chopped Cilantro and the juice of a half of a lime.

To assemble, I first warm up the tortillas, I spoon the Cilantro sauce onto the tortilla, place the piece of fish on the sauce and top it with the Broccoli slaw.  A little trick I use to keep them together, is I dab a little sauce on the edge.  When I fold the tortillas, the sauce acts like glue and keeps the tacos wrapped.

Recipe courtesy of Marcela Valladolid

From Karen's Kitchen- Steak and Potatoes

February 14, 2013
Happy Valentines Day!

Steak and Potatoes
My husband asked me last week what did I wanted to do for Valentines Day.  My first reaction was to go out to dinner.  Then as the week went on, I started to think about options of where to go.  I love to go out but on holidays I feel that the restaurants jack up the prices and then I hear from my husband " you make this better".  It's a wonderful compliment indeed.  A few days before the 14th, I asked the guys (husband and son) what they would like for Valentines Day dinner.  There was one answer.  Steak.  I know they love my roasted red potatoes and of course roasted Asparagus.   My husband asked why were weren't going out and the answer was simple  "because you both like my cooking and its my gift to  both you to make  a nice dinner".   I found a recipe using Bisquick for Cheddar biscuits and made them for the first time.   They are very easy and taste similar to the ones you get at Red Lobster.
The wine I chose was a red blend called "Hot to Trot" by 14 Hands Vineyards.   It went well with the steak.

 

The Steak
I marinated the steak in a ziplock bag for 4 hours. My marinade consisted of  Balsamic vinegar, 3 cloves of crushed garlic, a sprinkle of steak seasoning and a little Worcestershire sauce.

When the grill was ready for the steaks I discarded the remaining marinade and grilled the steaks for 5 minutes on each side.

The Potatoes
I parboiled a small bag of small red potatoes.  I cut them in half, drizzled olive oil then seasoned them with salt, pepper and Herbs de Provence. I then turn them out onto a baking sheet.  I roasted them in the oven along with the Asparagus in a preheated oven (400 degrees) for 15 minutes.

The Asparagus
I trimmed the ends off the Asparagus and placed them on a baking sheet and drizzled olive oil, salt, pepper and a squeeze of lemon.

The chocolate covered strawberries
I melted a half a bag of milk chocolate morsels and dipped each strawberry and placed it on a silpat mat so they wouldn't stick.  Then in a small pan, I melted a 1 quarter cup of white chocolate and spooned the  chocolate into a piping bag and drizzled the white chocolate over the milk chocolate.

I was such a special Valentine Day with my guys.  The highlight for me was a beautiful Sterling Silver ring of a Mare and her foal.  Horses bring me such joy. The ring is very special to me. I hope you all had a nice Valentines Day!

Recipe courtesy of my mom

From Karen's Kitchen- Steak salad on Naan bread

February 13, 2013
Steak Salad on Naan bread

We are thawing out in Connecticut.  The temperature rose a little today and I was able to sit on the deck and let the sun hit my face.  I did a lot of thinking about food. I'm trying to eat more organically and healthier.  I decided that this year, I'd like to make a "critter" proof vegetable garden for my deck.  I am not able to have a garden of my own due to our communities rules and regulations. I've seen these raised gardens and want to give it a try.   I remembered this wonderful dinner I made in January when I needed it to feel like summer.  That's the way I felt today while enjoying those sun rays.  I hope to make more salads this year and have fresh herbs.

Warm Naan bread topped with lettuce, Italian olives, part skim mozzarella, goat cheese, grilled sliced steak and a balsamic vinaigrette drizzle.

My own recipe

From Karen's Kitchen- Chicken, Risotto and Asparagus

February 12, 2013
Rotisseree Chicken, Risotto and Asparagus

After a busy day of work and running errands, sometimes you need to take short cuts when preparing dinner.  Our local grocer makes delicious Rotisserie Chicken.  I decided to grab one and a bunch of Asparagus and whip up quick meal.
The Risotto takes the longest to make, but it is delicious and a nice change from rice.

Ingredients
1 Rotisserie Chicken
1 bunch of Asparagus
3 servings of Risotto

For the Asparagus, I trim the ends, drizzle Olive Oil and add a little salt but a lot of pepper.  I roll them around on a baking sheet to make sure they are all evenly coated.   I roast them for 10 minutes on 450 in the oven.
The Risotto takes a little time.  I first add 1 1/2 cups of Risotto to a pot with a little drizzle of Olive Oil.  I let it toast a bit with the stove on medium. The Risotto will become translucent. Then I add 3 cups of Chicken.  Next,  I  add 2 cloves of minced garlic, and a 1/4 of a cup of minced onion.  Then a little salt and a lot of pepper.  I continuously stir the risotto and add more broth if I feel it needs it.  When the Risotto is fully cooked it should have a creamy consistency.

The Rotisserie chicken is the easiest.  I remove the meat and place it in a casserole dish, add a cup of Chicken broth and reheat in Microwave.

Fast and delicious.

From Karen's Kitchen- Wine Braised Short Ribs

February 9, 2013
Wine Braised Short Ribs
Day 2 of the Blizzard of 2013

 When we woke up, there was 3 ft of snow on the deck and the wind was whipping it in all directions.  It was a perfect day to stay in where it was warm and have a movie day.  It's also a great time to bring out the crock pot and create an easy and hearty dinner.  I like using a crock pot this time of year because of the ease it creates in my kitchen. Ease of cooking and cleanup. There is nothing quite like being outside shoveling, then coming into a warm house greeted by the smells of something good cooking. I hope you will give this a try.  It's comfort food at it's finest.

 

I put the short ribs in a ziplock bag with flour, salt and pepper

                                        Next, I brown them on all sides in a pan with olive oil

                                            After I brown them, I place them in the crock pot

                                   I gather up my vegetables and clean them well.  I don't peel      
                                    my carrots, I like them au natural

 

 

                    I chop all the vegetables and saute them in a skillet with Olive Oil and Butter

                                    Next I chop up 3 cloves of garlic and add it to the skillet

                                                       2 Cups of Beef Broth is added next

                            I like to buy the small bottles of wine for cooking.  Each bottle is 8oz
                           

                        I simmer the vegetables, broth, wine and add the Thyme for 5 minutes

                                I pour the mixture over the short ribs in the Crock Pot.
                                You can either cook this meal on high for 4 hours or 8 on low.
                                 I did the 4 hour option then on low for an additional hour.

                    I made garlic mashed potatoes to accompany the short ribs.
                   The meat is tender and falls off the bone and juices create a luscious gravy
 

 Ingredients
     •    5 to 6 pounds beef short ribs
    •    salt and pepper
    •    2 tablespoons vegetable oil
    •    2 medium onions, diced
    •    4 medium carrots, cut in chunks
    •    3 cloves garlic, minced
    •    1/4 cup flour
    •    2 cups Cabernet Sauvignon
    •    2 cups beef broth
    •    1 tablespoon balsamic vinegar
    •    1/2 teaspoon dried leaf thyme
   

From Karen's Kitchen- My "Famous" Chili

February 8, 2013
My "Famous" Chili

There is a blizzard going on outside.  No, I'm not kidding.  Really, a blizzard.   What to do when the wind is wild, snow is blowing sideways and weathermen keep delivering more awful weather reports?  Make something!  I named this my "famous" Chili because it's famous in my house.  My husband and son LOVE my Chili.  When I mention that I am making Chili for dinner, they are very happy and "can't wait for dinner".  It makes me feel good.  I guess it's the little things that make them happy and in turn, make me happy.  If you like your chili to have more heat, add more red pepper flakes and chili powder. My guys and I like our chili on the mild side.

                 I first saute dice up Red, Orange and Yellow peppers with a half of a Red onion.  

                    Then I brown a pound and a half  of ground Chuck.  I season it with salt and pepper.

 Then I add the meat, the peppers and onion mixture, a can of light red kidney beans, a can of black beans and a jar of salsa.  I like to put the Crock Pot on low and cook the chili for 2 hours.

 

Now for the spices...  1 Tbsp of Cumin, 1Tbsp Chili Powder and  1 tsp Red Pepper flakes

I add freshly grated Monterey Jack Cheese and a dollop of sour cream on top

 

 Serve with your favorite tortilla chips.  We love Tostito's Scoops.  Enjoy!!