This comes from my friend Missy, and it looked like a must try for us. Did not disappoint – both the pork and the sauce were excellent, and I was eating the leftovers for lunch for a couple of days…bonus! I served it with herbed mashed peas (great but a smidge too lemony) and quinoa cakes which were okay – love quinoa but probably wouldn’t bother again. Check out Missy’s site for her interesting mesh of two recipes she had used and enjoyed: Lemon Pork Tenderloin with Garlic Sauce
I am a big fan of Adobo, and I feel like it’s one of those “recipes” that is really just a guide. How it’s made just depends on how someone’s grandmother made it, so it’s just which old family recipe you prefer. I almost always do this in the slow cooker, and use chicken or pork interchangeably. I also feel like it’s a little different every time. For this one, I saw a recipe on Serious Eats that added ginger, and thought that sounded great…it was! This one is a make again, and though I think I prefer it with chicken, we had pork on hand so there you have it. I served this with roasted sugar snap peas and yellow peppers, and a brown rice mix.
This was a very easy, healthy recipe for the crock pot that I got from Cooking Light. I halved the meat called for in the recipe because I only had one tenderloin on hand, but I didn’t halve the sauce….I thought it would be dry otherwise. I also added some snap peas and red peppers into the final produce, and used shirataki for the noodles. It was excellent! Made a lot, and very tasty leftovers for lunch.
Apparently I’m on a kick of stuffing pork with spinach. I mean, it’s delicious so it’s hard to argue. It’s also easy to make it pretty healthy and low cal. I got this recipe from Cooking Light, but ditched the sun dried tomatoes as I’m not a huge fan. I intended to sub roasted red peppers but I was out of them. Still good with just the spinach and feta as the filling. We served this with mashed cauliflower and garlicky roasted asparagus.
Sounds decadent, doesn’t it? It was, it really was! And it was very WW friendly to boot, so what’s not to love? I got this recipe from Skinnytaste.com, which is a new obsession of mine. I made only one change…I don’t love sun dried tomatoes so I substituted roasted red peppers. We will definitely make this again, though we’ll cut back on the lemon in the marinade – it was delicious but it overpowered the cheese and spinach a bit, we thought. Also, as much as I looove prosciutto, I might leave it out next time – I think the filling is great without it. Recipe is posted with my changes (including future with less lemon). I served this with roasted asparagus and mashed cauliflower for a very filling and WW-tastic dinner. 🙂
There have been very few New Years Days in my adult life that I have not eaten black-eyed peas in some form. I’m not a superstitious person, but I happen to love black-eyed peas, so why tempt fate? Can always use a little extra luck to start the year, right? This is the rendition of Hoppin’ John I’ve been using over the years. It’s been a lot of recipes mish-mashed into one. This year I admit I lightened it up a little bit with less oil, turkey bacon instead of regular bacon, etc, but it was still excellent. It may have to make an appearance more than just New Years Day!
Well, I’d had something more elaborate planned for the first meal in our new house. But then I ran out of time to go to the store because I much preferred riding the horse and unpacking to the grocery store on football Sunday. Cook with what was in the meager post-move fridge it was, and this is what resulted! Last of the Thanksgiving ham, some leftover cream, some cheese…and here we are. We were quite pleased with it!
Shawn learned how to make this when he was stationed in Japan for two years. In the restaurants there, the okonomiyaki pancake is cooked on the table right in front of where each person sits, and it comes in a variety of types and flavors. It is topped with okonomi sauce and mayo. I’d never had (or heard of) this before, but he made it for me a while back and I absolutely love it. Very versatile and makes for a fun and easy dinner that we both like.
This was my first attempt at making dumplings from scratch, and they were a hit. I did use store-bought dumpling wrappers, but after subsequent trips to H-Mart, I think I have enough ingredients to start trying to make my own. In theory, they taste better and are more forgiving when wrapping (a good thing, I must have destroyed a lot of wrappers while learning to do this!). This is a great starter recipe for learning dumplings! From my Asian Dumplings cookbook, by Andrea Nguyen.
This is a recipe I got from Cooking Light a year or so ago, and I’ve made it a couple of times now – it’s a great weeknight meal by itself or you can dress it up with some sides. The recipe below is as printed, though I do not like anchovies very much and I substitute a handful of chopped black olives in their place with much success. I served this with sides of Spinach and Tomatoes and Herbed Brown Rice Pilaf.
Om nom nom! 