Pork Tenderloin with Cilantro-Lime Marinade

Ingredients:

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

2 tablespoons shallot, finely diced (if you don't have a shallot, a yellow or red onion will work)

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

pinch cayenne pepper (1/4 teaspoon if you like a little heat)

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

2 pork tenderloins (about 2 to 2.5 pounds each)

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a medium bowl or zip lock bag. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well. 

Add tenderloins to bowl/bag and let marinate for 3-6 hours. Preheat grill to medium/low heat. Grill tenderloins for about 15 - 20 minutes total, checking and rotating frequently. Remove from grill, cover and let sit for about 10 minutes.

Slice and serve.

Spicy Cliantro-Lime Chicken Jambalaya

This is probably one of my all time favorite recipes. Cilantro-lime rice mixed with fresh corn, black beans, red bell peppers, lime, jalapeño and spicy grilled chicken is an amazing combination. This dish is perfect for that outdoor spring or summer party, a weekend picnic, or just a weekday dinner with your family. 

Serves 4 main course, 8-10 side.

Read through entire recipe before starting.

First, prepare marinade for chicken:

1 jalapeño, finely diced
1/4 cup cilantro, finely chopped (about 1 cup whole)
1 shallot, finely diced
2 large garlic cloves, finely diced
1/4 cup oil
2 tablespoon red wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 teaspoons kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon fresh lime juice

2 large chicken breasts, cut into tender-sized strips

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy.) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and add chicken. Coat chicken well and let marinate for 30 minutes.

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While chicken is marinating, prepare the rice: 

1/2 cup rice

1/2 tablespoon olive oil

1/4 sweet or yellow onion (about 1/2 cup chopped)

1 cup chicken broth

1/4 teaspoon salt

Zest from 1 lime

Cilantro (about 1 tablespoon finely chopped)

In a blender, combine, onion, broth, salt and lime zest well.  Set aside. In medium pot, heat oil. Add rice and cook over medium heat for about 5 minutes or so. Slowly add broth mixture and cilantro to rice and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat. Fluff with a fork, cover and set aside.

     

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While rice is cooking , prepare ingredients below, keeping separated, then set aside.

1 cup sweet or yellow onion (about 1 small onion or 1/2 large onion), diced

1 clove garlic, finely diced

1 jalapeño, finely diced

1 red pepper, diced

1 cup black beans (rinsed and drained well)

1 cup fresh cooked corn kernels--about 2 ears*

1 zucchini (optional)

      *(To prepare the corn, fill a medium size pot with water and bring to a boil. Cook corn on the cob for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Once cooled, cut corn off the cob.)

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Next, grill chicken for about 10 minutes (about 5-6 minutes on each side.) Remove from grill and cover with foil. Set aside and let rest for about 10-15 minutes.

After chicken has rested, dice into 1 inch pieces and set aside. 

While chicken is resting, heat a large sauté pan or wok with 1 tablespoon of olive oil. Add diced  onions and garlic and cook for 5 minutes on medium heat. Add 2 pinches of kosher salt and a few grinds of fresh black pepper. Add diced pepper and jalapeño and cook for about 5 more minutes. Add corn and black beans and cook until warmed through (about 1-2 minutes). Remove from heat and add rice and chicken. Combine well.

Transfer rice and vegetable mixture to serving bowl/platter.

In the same sauté pan (don't wash it), add 1/2 tablespoon olive oil and heat. Add zucchini and sauté for about 3-5 minutes, or until crisp tender and slightly browned. Transfer to platter. Squeeze juice from one lime over mixture and 1 tablespoon chopped cilantro. Toss well. Serve warm or at room temperature. 

Variations:
Omit zucchini
Add zucchini, yellow squash and yellow bell pepper

Shopping list:
2 jalapeños
1 bunch cilantro
1 shallot
1 medium/large yellow or sweet onion
3 large garlic cloves
vegetable oil
red wine vinegar
cayenne pepper
ground cumin
kosher salt
fresh ground pepper
1 large lime or 2 small
2 large chicken breasts
rice
chicken broth
1 red bell pepper
1 can black beans
2 ears of fresh corn
1 small zucchini or 1/2 large

Sweet Potato, Black Bean and Quinoa Soup

I have to admit, I'm not one to try out many recipes online, unless I've tasted the dish from a friend who's already made it (ha ha--and here I am posting recipes online--more on that...) This recipe was referred by a friend (but I hadn't tried it,) but I thought I'd give it a whirl. The first night I made it, the smells were enticing and I immediately knew this recipe would be a keeper, even before it filled my belly. The one thing that actually sealed the deal is that my 5 year old (who is the pickiest eater in the whole world) actually ate it, and liked it (minus the kale--but, no one's perfect, right?) This soup is now one of my favorites and we make it almost on a weekly basis. Recipe (modified slightly) from Oh She Glows.

I started posting my favorite recipes for myself, so I could have them at the snap of a finger (or touch of a finger) wherever I may be. Out of town, no problem. Just pull up a recipe from my blog and there it is. It's somewhat turned into posts for myself, as well as some family and friends. . .and whoever else may be intrigued to try. They may not be everyone's favorite recipes, but they are mine :)

Ingredients

1/2 cup uncooked quinoa, rinsed and drained

1/2 tablespoon coconut oil

3 garlic cloves, minced

2 cups diced sweet onion

1 jalapeño, seeded and diced

1 large sweet potato, peeled and chopped into 1 inch pieces

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground coriander

6 cups vegetable broth

1 (15 oz) can black beans, rinsed and drained

Kosher salt or sea salt and fresh ground pepper, to taste

1 large kale leaf, washed, removed from vein and torn into bite size pieces

Toppings

Avocado, diced

Corn Chips

Cilantro

Cherry tomatoes, sliced in half

Green onions, diced

Sour cream

Cook quinoa according to package directions. Set aside. In a large pot, heat oil. Add garlic and onion and cook, string frequently for 2 to 3 minutes on medium heat. Season with a pinch or two of salt and a few grinds of pepper. Add jalapeño and sweet potato. Cook for 5 to 7 minutes more.

Stir in cumin, chili powder, coriander and broth. Bring to a  boil, then reduce heat to medium-low and simmer for about 15 to 18 minutes uncovered, or until potatoes are fork tender.

Just before serving, stir in cooked quinoa, black beans and kale. Season with salt and pepper to taste. Garnish with toppings.

Apricot Glazed Grilled Chicken

Anything that is husband approved is a winner in my book and deserves a spot in my "special" recipe box. I love this chicken because a. it's easy and b. I love the mixture of sweet and spicy. I recently made a batch of apricot jam (which is to die for good) and I wanted to utilize its yumminess on more than just toasted bread. I've been making my SALSA about once a week lately so I always have a bunch of jalapeños on hand. I figured the two would be a perfect match.

Ingredients:

2 - 4 large chicken breasts (I use organic chicken), plus about 2 tablespoons olive oil

Glaze:

1 cup apricot jam

1/2 tablespoon fresh garlic, finely diced

1/2 tablespoon dijon mustard

1 tablespoon soy sauce

1/2 jalapeño, finely diced

1 1/2 tablespoons olive oil

kosher salt and fresh ground pepper

Preheat grill to medium low.

Pat chicken dry with paper towels and set aside. Combine glaze ingredients and add a pinch of kosher salt and a few grinds of fresh ground pepper. Mix well. Brush olive oil on both sides of the chicken breasts and season lightly with kosher salt and pepper. 

Place chicken breasts on grill and grill for about 8-10 minutes on one side. Turn breasts over and brush generously with glaze. Grill for about 8-10 more minutes. Brush on glaze again then turn breasts over one more time. Brush with more glaze (basically you just want to lather these things up with glaze!) Grill for another minute then remove. Let breasts rest for a few minutes. Slice breasts into 1/4" thick pieces and serve. 

Salsa (the blender kind)

We had a favorite restaurant while living in California called Don Pepe's. It's a 100% authentic hole in the wall place, and honestly, some of the best Mexican food out there. Don Pepe's is famous for their carne asada and coctel de camarones (shrimp cocktail), which are both fabulous, but they've also got enchiladas, tacos, burritos, etc. I especially loved their serve-yourself-salsa bar with its array of hotness--although I always got the most mild one available. Since there are no Mexican joints out here in the midwest (like I've said before)...or at least none that we've found so far, I'm constantly having to recreate the flavors and recipes that we love. This recipe is similar to the very spicy salsa at Don Pepe's, however, I've taken out most of the heat. Simple ingredients and a no fuss recipe. 

Ingredients
3 cans (14.5 oz) diced tomatoes (drained just a little)
2 large jalapeños, seeds and ribs removed, roughly chopped

1 green bell pepper, roughly chopped
1/3 to 1/2 bunch cilantro
1 teaspoon minced garlic-the kind you keep in the fridge, or 1/2 teaspoon granulated garlic
2-3 tablespoons fresh lime juice
1 teaspoon kosher salt

fresh ground pepper

1 teaspoon sugar

1/4 onion, diced up as small as you can get it! 


Pulse all ingredients, EXCEPT for the diced onion--just for a few seconds. Pour into a bowl and mix in onion. 

(I've found that if you don't blend the onion, the flavor is a whole lot better!)

Black Bean + Corn Salsa

I LOVE this "salsa" so much. I basically just eat it as a salad. So call it salsa, salad. . .what ever floats your boat. I honestly could just snack on this all day and be totally happy and satisfied. 

Lots of trial and error with this recipe (and a sweet husband who will indulge in my experiments,) but it couldn't have turned out any better (at least in my book.) This recipe makes a huge bowl, so take it to a pot luck, super bowl party, summer BBQ. . .or just make a batch for yourself to eat for the week. Eat with your favorite corn chips, make lettuce wraps, top with an avocado, or just eat plain, like me.

Ingredients

2 cups diced red pepper (about 2 peppers)

2 cups diced tomatoes (about 2 large tomatoes)

2 cans black beans (rinsed and drained well)

2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

1 shallot, finely diced

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lime juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Let sit for a few hours before eating . Enjoy!