2019 · Chicken · cooking · fall · Pork · Sauce · Uncategorized

Fig Sauce

I have used this sauce now on both chicken and pork.  I love the added flavor to the meat.

Chop one large shallot and grate two garlic cloves, add salt and pepper.  Heat in a bit of olive oil until translucent.  Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves.  Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice.  I have used this on burgers, chicken, and as a dipping sauce for egg rolls.

Enjoy!

 

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2019 · cooking · Dinner · fall · Pork · Uncategorized

Pork Tenderloin

I made a roasted Pork Tenderloin to go with my sweet potato risotto.  One pork loin, at room temperature, and patted dry.  They are normally packaged with two smaller loins in one package.  Perfect for just David and I.Thoroughly salt and pepper all sides of the loins.Sear in a hot pan until golden on all sides.Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees).  Roasted for about ten to twelve minutes.Rest for about 5 minutes (tented with aluminium foil), then slice across the grain.  My plate below.David’s plate and his has the Fig Balsamic sauce on the pork.  Recipe coming tomorrow. 

Blessings!

Bariatric Surgery - My Story · cheese · cooking · Dinner · fall · rice · Uncategorized · Vegetables · WLS

Sweet Potato Risotto

Craving Fall flavors in Florida is sometimes difficult especially when the temperature outside is 95 degrees.  Ugh…but we turn down the AC, and cook.

A simple risotto with one sweet potato (chopped and roasted with olive oil, salt and pepper for about 25 minutes at 350 degrees).Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.Add salt and pepper, and cook until translucent.Add in a cup rice, stirring to coat the rice with the butter.  Cook until a bit browned.For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).I also added four cloves of roasted garlic (smashed).  It adds a nutty flavor and isn’t in your face garlicky.  Add about a half of cup of liquid at a time, and stir until adsorbed.Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.When the rice is done, add in the cooked sweet potato.  Stirring gently. Then my favorite part gets added – the Parmesan cheese.  I like large bites of cheese, so I add in slices instead of grating it into the rice.David’s plate below.  I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).And my plate (note the extra Parmesan cheese!).  I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup).  I do concentrate on eating the protein first especially since my gastric sleeve surgery.

What flavors are a must for you in Fall (even when the temperatures aren’t agreeing with you or Mother Nature)?

Blessings.

Cookies · cooking · Giada · Giada De Laurentiis · Hurricane · Uncategorized

Lemon Ricotta Cookies

Tropical Storm Gordon was coming through our area, and I wanted to bake something.  We had these cookies in Las Vegas, and I so wanted to try making them.

Giada’s Lemon Ricotta Cookies – original recipe below as well.

INGREDIENTS:

For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs, at room temperature
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


INSTRUCTIONS:

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

The lemon zest and juice…

The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).The absolutely worst part of this recipe is having to wait on the dough.  If you can make it the evening before, or just first thing in the morning, that would be best.  I made the dough in the morning, and baked the cookies that evening.  Also, when you mix the icing, you will need to use it quickly as it will harden.

Enjoy!!

Bariatric Surgery - My Story · cooking · Recipes · Uncategorized · WLS

Meatball Noodle Bake

I was lazy on Monday, and realized that I needed to fix something for dinner.  So I searched in the pantry and found some elbow macaroni pasta, marina sauce, and some Italian meatballs in the freezer.

So I cooked the noodles, and thought of a making a ziti bake but with elbow macaroni.  I just did the sauce, meatballs and cheese for myself. Mine without the noodles.

David’s with the noodles. It turned out nice.  Dinner. 

Blessings. 

cooking · Recipes · Turkey Salad

Turkey Salad

Cooking lately for me has been nil, but a salad isn’t really cooking right?

I purchased some already cooked, oven roasted turkey at Sam’s Club (super convenient, and really good flavor).

They come in medallions so I just chopped them a little bit.
 I sliced a sweet onion, and sauteed it in olive oil.
I chopped a couple of slices of prosciutto (yummy), and added it to the mix.
It wasn’t just right…so a spoonful of minced garlic.
Added it to a spring mix.
I found in the refrig (yes found) this peanut ginger dressing,
and it really made it refreshing.
Not heavy, too strong, just right.
So not to bad for not “cooking”…eh?
Enjoy!!
cooking · pictures

Foodie Photos

My last post – Baked Ziti – I posted a picture of the food on a plate. I normally take about 10 different photos of food (on the plate, on the counter, in the pot), but they have never turned out like this one.

As I have mentioned before, I love reading Ree Drummond’s “The Pioneer Woman” blog. She has an awesome Nikon, and takes some of the best shots. I don’t. But, she also gives some basic blogging advice on pictures. Use natural light (I did – kitchen window), get close the food, use a tripod or elbows to stabilize the camera.

This is one that I tried…

As you can see, the angle is wrong, light is darker, and it just doesn’t look as good. I actually think I moved.

But this one…

…it just worked, and I had to brag about it. Now if I can only do that again! ha.

Happy cooking.