Archive | March, 2012

Herb Crusted Pork Tenderloin

11 Mar

Is it bad that i posted a Purim Hamentaschen recipe right before this and now i’m cooking pork? LOL my jewish relatives are rolling in their graves. UGH! I had to try it!!!

Herb Crusted Pork Tenderloin

1.5 lb boneless pork loin, with some fat left on
1 tablespoon salt
olive oil for drizzling
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary

Combine the salt, garlic, thyme, basil, and rosemary in a bowl. Add pepper to both sides of the loin, just a light coating on each side. With your fingers, massage the rub mixture onto the pork loin, covering all of the meat and fat on each side. Drizzle some olive oil on top of the pork loin on each side.

Place the loin into a ziplock bag, and refrigerate for up to 4 hours. (Will still come out yummy if you don’t have time to refrigerate at all!)

Preheat the oven to 475 degrees. Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional 45 minutes. When the internal temperature reaches 155 degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Slice the pork tenderloin into 1/2 inch slices.

I made some gravy for dipping but its delicious without also. I served with roasted potatoes and corn. This will wow your guests and is a delicious sunday night dinner.



11 Mar

Happy Purim!

This is my aunts recipe. Enjoy!

PLEASE NOTE* Make dough one day ahead and refrigerate. Take it out about 1 hour prior to rolling!

1 cup margarine (or butter)
1 and 1/4 cups of sugar
3 eggs
1/4 cup of orange juice
2 tsp of vanilla extract
6 cups of flour
1/4 tsp salt
2 tsp baking powder
Fillings like Prune or Poppy Seed Filling, or more sweet such as Nutella, Apricot, Raspberry, or Strawberry Preserves

Step by Step Instructions
Cream the butter and sugar together.

Mix in the eggs, one at a time

Stir in the orange juice and vanilla

In a separate bowl, sift together the flour, salt, and baking powder and add to the wet mixture gradually

Allow it to form a doughey mixture. Go slow with the mixer until it forms a ball. NOT like the photo above.

Put it into a ziplock or leave it in the bowl and refrigerate.

Preheat the oven to 375 degrees. On a lightly floured surface, roll out the dough into a thickness of a 1/4th of an inch. Cut into circles with a 3″ round cookie cutter or glass of that diameter.

Put a teaspoon or less of the desired filling into the center of the cirle and start by pinching up one side of the circle as shown

Push the longest side into the filling and pinch the other two sides to form a triangle.

Continue forming Hamentaschen with all desired fillings. Place them all onto lightly greased cookie sheets.

Bake them for 20 minutes or until golden brown. Remove from the cookie sheets carefully with a spatula. Cool completely and enjoy!



Sesame Shrimp and Broccoli

5 Mar

I’m always on the look out for new recipes that are easy for weeknight dinners. This recipe took me all of 10 minutes, i swear! and the preparation is minimal too.

Sesame Shrimp and Broccoli

1 lb Medium-large Raw Shrimp, Peeled, Deveined
Olive Oil, for the pan
3 cloves Garlic, Finely Chopped
Broccoli Florets (amt to your liking but i used just about 2 handfulls)
2 tsp Sesame Oil
1 tsp Red Pepper Flakes
3 tbsp Soy Sauce
4 tsp White Sesame Seeds, Toasted

Heat a frying pan over medium-high heat, unless you’re lucky enough to have a wok then use your wok. Add olive oil so that it warms up, and then add the shrimp and about half of the garlic. Stir fry quickly until the shrimp just about turns pink and then remove from heat and set aside in a plate, don’t overcook as we are putting the shrimp back to fry later with the broccoli and marinades. Lower the heat to medium, put a little more olive oil in the pan and throw in the broccoli and the rest of the garlic. Fry until the broccoli is a pretty bright green color. Then add the shrimp to the pan with the broccoli, with the drippings and all from the plate. Add sesame oil and red pepper flakes. Give it a minute or so and then add the soy sauce to really pull the flavoring together.

When you’re ready to serve, i recommend either with noodles or rice. Once its in the plate, top the broccoli and shrimp with the sesame seeds. Get your fork, and enjoy!!


Raspberry Crumble Bars

5 Mar

oh yummmm… did you ever have a dessert and ask someone to give you the recipe for it and they never did? yea, this happened. I wanted to then find my own go-to recipe for crumble bars. I love raspberry so i decided to go with raspberry preserves, next time maybe apricot? mmmmm!!!! enjoy this because it was really easy. I’m sure ice cream on top of this is probably SO delicious, but ice cream on top of anything is right?

Raspberry Crumble Bars

2 sticks butter, softened, plus more for greasing the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup cooking oats
1/4 teaspoon fine salt
1 egg, beaten
1 cup Raspberry Preserves – or more if you want

Preheat the oven to 350. Butter an 8-inch square baking pan.

Add the flour, both the sugars, oats and salt to a bowl in your stand mixer. Add in the butter and beaten egg and beat the mixture at low speed. You’ll see it start to crumble a little. Stop the machine and scrape the bowl down a couple of times if need be. Keep mixing until the mixture resembles coarse crumbs. Set aside 2 cups of the crumb mixture for our topping.

Press the crumb mixture that was in our mixing bowl into the bottom the prepared pan. Make sure to press into the sides of the pan to form a crust. Spread the Raspberry Preserves over top, leaving a 1/2-inch border. Crumble the rest of the oat mixture over the preserves making sure that no preserves are visible.

Bake in the oven until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars or they will drag like pb+j!