A New Twist for New Year's Day Dinner - Marinated Pork Tenderloin

I spent most of this New Year's Day wrapping Christmas ornaments and other assorted decorations putting them in their appropriate containers and storing them away until next time, so I left New Year's dinner totally up to the Mister.

He didn't disappoint.

We had the obligatory collard greens. Ours was sautéed with a little bacon drippings and white wine. 

Corn bread, of course.

This year he used THIS Hoppin' John recipe from Garden and Gun magazine.

But the best thing ever was the pork tenderloin as seen above.

Very tender...and oh, so good your mama better watch out for that slap!

You might even want to slap her twice!

Take one pork tenderloin about 1 to 1 1/2 pounds and place in large zip-lock bag.

Mix together:

1/3 cup olive oil

1/3 cup soy sauce

1/3 cup Dijon stone ground mustard

1 heaping teaspoon minced garlic

salt

pepper

Pour the mixture over the pork tenderloin.  Zip the bag and store in the refrigerator. 

Marinate at least four hours, turning the bag every 30 minutes or so.

After four hours remove the pork and discard marinade. Grill the pork on low until it reaches 145 degrees internally.  

Slice and listen for the compliments!

Serves 8

HAPPY NEW YEAR!!!!

Zucchini Gratin

Okay, so it's been a year since I added a new recipe.  I've been a bit busy elsewhere including publishing a book during that time. I ran across this recipe, however, and had to try it as we eat a lot of zucchini.

We are already thinking of great ways to use it and pair it....with risotto, shredding the zucchini into long strands like spaghetti and add some pasta with it, too. 

You might have some ideas. 

Tonight's pairing was with grilled chicken breast.  

I doubt the leftovers will be around for long.  It is THAT good!

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
1 cup heavy cream
2/3 cup cheddar cheese, shredded
1/3 cup parmesan cheese, grated
1/4 t. oregano
salt
pepper
green onions for garnish

Heat oven to 400 degrees.

Melt butter.  Add shallots and garlic.  Cook till translucent, a minute or two.

Add zucchini, cream, salt, pepper, oregano and parmesan cheese.

Let mixture cook 8-10 minutes.  Do not leave it alone.  Stir it the entire time till mixture thickens and bubbly.

Keep mixing while cooking. Add cheddar cheese, and mix till blended.

Transfer mixture to greased 9x13 dish.   Lightly sprinkle with more cheddar cheese.

Bake 10-14 minutes till cheese is bubbly.

Top with green onions.  

Serves 4

White Chicken Chili

Folks here in Georgia are cold…..colder than normal, and over the next couple of days the forecast states we are going to have a short period sleet/freezing rain that will be followed by a dramatic drop in temperatures and high winds. Temperatures are going down, down, down below freezing and are expected to stay there for two to three days.

So…

It’s PERFECT soup weather.

The Mister tried this recipe yesterday. We had it for dinner last night night and again for lunch today.

It’s a keeper!

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

4 cups low-sodium chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

A little shredded Monterey Jack added to your bowl or cup is nice, too! 

Serves 4-6

Prime Rib Soup

So when you have prime rib for Christmas Day dinner what do you do with the bones?  Well, you make Prime Rib Soup, of course.

Ingredients:

4 beef ribs, trimmed from a cooked prime rib roast

2 cups beef stock

1 potato, peeled and cut into 3/4 inch pieces

1 (8 ounce) package sliced fresh mushrooms

1 teaspoon salt

1 teaspoon black pepper

1/4 cup chopped fresh chives

Directions:

Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top.

Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

Slow Cooker Sesame Chicken

1 1/2 pounds boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 T. dried onion
2 T. ketchup
1 T. oil
1/2 t. garlic powder
2 t. cornstarch dissolved in 3 T. water
Sesame Seeds

Put chicken in the crock pot.

Combine honey, soy sauce, onion, ketchup, oil, and garlic powder. Pour over chicken.

Cook on low for 3-4 hours or on the high setting for 1 1/2 to 2 1/2 hours or till chicken is cooked through.

Remove chicken from crock pot leaving the sauce.

Dissolve 2 T. cornstarch in 3 T. water and pour into crock pot.

Stir to combine the water/cornstarch mixture with the sauce. Replace the lid and cook on high for ten minutes or until slightly thickened.

Cut chicken into bite-size pieces and return to crock pot.

Sprinkle with sesame seeds.

Great served with Fried Rice and Broccoli!

Grilled Shrimp and Bacon with Lemon and Crisp Red Potatoes wth Garlic-Herb Oil

Never underestimate the abilities of a man once you send him off to the kitchen with a Martha Stewart magazine. Over the weekend the Mister was hungry. It didn't look like I was going to let go of my work anytime soon, so as he usually does on the weekends the Mister cooked...and it was great.

Grilled Shrimp and Bacon with Lemons

16 large shrimp (about 1 1/2 pounds), shells split, but not removed, deveined
2 lemons
1 T. Old Bay seasoning
1 T. extra virgin olive oil
4 slices thick-cut bacon (about 6 oz.)

Toss shrimp in a large nonreactive baking dish with zest and juice of one lemon, the Old Bay seasoning and oil. Marinate in the refrigerator for 30 minutes.

Heat grill to medium-high. Slice remaining lemon into 1/4-inch slices. Grill lemon slices, shrimp and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.

Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp.

Toss until well combined.

Serves 4

Crisp Red Potatoes with Garlic-Herb Oil

1 1/2 pounds red potatoes
Large flake sea salt
3 T.  extra-virgin olive oil
1/4 cup fresh flat-leaf parsley, coarsely chopped
2 garlic cloves, finely grated

Heat grill to medium-high. Place potatoes in a large pot, and fill with cold water. Season with salt, and bring to a boil.

Reduce heat, and simmer until potatoes are tender, 12 to 13 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 T. oil.

Meanwhile, whisk together parsley, garlic, and remaining 2 T. oil in a large bowl.

Grill potatoes directly on grates, flipping until slightly charred and crisp, 1 to 2 minutes per side. Toss with garlic-herb oil.

Season with salt.

Serves 4

Marinated Cucumber, Tomato and Onion Salad

This is a great way to use those garden items that tend to overtake your kitchen during the summer.

Grill up some chicken breasts....and you've got a great meal.

3 medium cucumbers, sliced

1 medium onion, sliced

3 medium tomatoes, quartered

1/2 cup vinegar

1/4 cup sugar

1 cup water

2 teaspoons salt

1 teaspoon pepper

1/4 cup vegetable or canola oil

I slice up the cucumbers, onions, and tomatoes and throw into a large mixing bowl. 

Then I mix up the remaining ingredients and pour over the veggies.  Toss well and pop it into the fridge for a couple of hours....at least.

I visit the fridge three or four times during the afternoon and toss the contents around to make sure everything is soaking well. 

Great the next day, too!!!