Garlic Rosemary Pork Tenderloin

My wonderful step mom gave me this recipe a few years back and I LOVE IT!

2 each 2-3 pounds of Pork Tenderloin, Trimmed
3/4 cup mild Olive Oil
1/4 cup Apple Cider Vinegar*
2 Tbsp fresh chopped Rosemary
1 Tbsp Kosher Salt
1 1/2 tsp fresh ground black pepper
3 cloves garlic, minced

* I have substituted with white wine vinegar and it turned out great!


Assemble Marinade. Place trimmed pork tenderloins in a gallon zip-lock bag. Pour marinade over the pork and seal. Place in refrigerator for 1-2 hrs.  About 30 minutes before you are ready to preheat the oven, take the pork out of the refrigerator to get to room temperature. Preheat the oven to about 400* F. (Grilling is another wonderful option) Place the probe of the meat thermometer in the thickest section of the meat. Cook the meat until the internal temperature reaches 160* F (Medium) or 170 *F (well done). Note: the meat will continue to increase in temperature a few degrees while it is resting so if you want the meat a true medium take out a couple degrees before 160*F. Let the meat rest for about 15 minutes before cutting. 



Sweet Chili Glaze

2 tsp Olive Oil
2 tsp chili powder
1/2 tsp toasted ground cumin
1/4 Cup of frozen pineapple juice concentrate, thawed*

In a small plan heat oil, chili powder and cumin over medium heat. When the mixture starts to sizzle and spices become fragrant, add the juice concentrate. Reduce heat and simmer until the mixture reduces to about 2 tablespoons. Allow to cool slightly and pour over the tenderloin!!! :)


* I have substituted orange juice concentrate and it is delicious!

Roasted Asparagus

I found this recipe in Cooking Light Magazine online about 8 years ago--but the recipe said to put them on the grill--which is good too.

1 pound of Asparagus, ends snapped off
3 Tbsp Balsamic Vinegar
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
1 Tbsp low-sodium Soy Sauce
1/8 tsp fresh ground black pepper

Put all the ingredients together in a zip lock bag, seal and marinate for 30 minutes. Preheat oven to 400* F Place asparagus on baking sheet and discard marinade. Bake for about 15 minutes, or until your preference is achieved.

* You can also broil or grill them for about 10 minutes (5 min on each side)

The BEST Oatmeal Chocolate Chip Cookie EVER!

A neighbor just dropped me off some cookies and I devoured them! Yes, I know, I am pregnant...but I have been really good! I HAD to have this amazing recipe!

As a rule of thumb I try to uphold I try not to post recipes I have gotten from published books. But if someone gave me this recipe and says I may share the recipe I may or may not post it. If anyone is ever interested in the recipe, please comment and I will share.

This recipe I find myself feeling like for the common good of all men I need to share this delectable treat!


Oatmeal Chocolate Chip Cookies

1 1/4 C Flour
1 tsp Baking Soda
1 C Butter, softened
1/4 C Sugar
3/4 C Brown Sugar
1 Package of Instant vanilla pudding
2 Large Eggs
3 1/2 Oats
Chocolate chips
Nuts (optional)



Preheat oven to 375* F. Cream Butter and sugars. Add instant vanilla pudding, then add eggs. Add flour and baking soda. Add oats, then add chocolate chips. The consistancy is pretty thick. Bake for 10-12 minutes. HMMMMMMM

SILPAT!!!

I literally use my silpats ALL the time! This amazing product transforms your jelly roll pans/ cookie sheets into nonstick bliss! Who needs parchment paper to line your sheets for some cookie recipes when you have these wonderful mats! I really wouldn't even want to make most cookies if I have to be without them anymore. Yes, I am that dedicated on this wonderful invention! WORD to the wise: don't even bother with the knock-off brands. I got a few as presents a couple of years back and they are NOT the same!!! This is one of those items you just buy the original because it is worth it!

Feel free to check out their website by clicking here.

I know you can purchase them and Bed, Bath, & Beyond, Amazon.com, Sur La Table, and many more locations!

Buttermilk Biscuits

I have been nervous attempting homemade biscuits because everyone always says how difficult it is to make...but I finally tried buttermilk biscuits hoping this would be a good experience. It was so easy, fast, and fun I will definitely make them again! They did make a mess in the kitchen, but totally worth it!

Tips: have the butter COLD and preheat the oven before you even get the ingredients together! When you are rolling out the dough, roll out and fold over 3x4 times to get the flaky goodness but DO NOT OVER WORK the dough!

This link is a great recipe for buttermilk biscuits from foodnetwork.com!  I would use cold butter instead  :)

Pan Fried Chicken

So here's my attempt at pan frying chicken.... It was so tasty and amazing! I am so glad I went to that free cooking class at Williams-Sonoma because it taught me how to keep the silly breading ON the bird for once!!!

I first brined the chicken for 30 minutes, dredged in seasoned flour, egg mixture, and seasoned flour again and pan fried these amazing pieces of chicken! It turned out so tasty I will definitely do more of this type of cooking!!!!

Tips: have your meat at room temperature and pat DRY before you start dredging! Have the oil at the appropriate temperature and don't overcrowd the pan!

Gygi Culinary Solutions Cooking Classes

Gygi Culinary Solutions also has cooking classes that are worth noting. Click here for the link to their cooking class schedule. Prices vary depending on the class and the classes are all different and sound wonderful. For example, they have an 8 part series called the Fine Art of Cooking that is $49 per class or $320 for the whole series.I have yet to enroll...I am still content taking free classes--but I fully intend on going someday!

Gygi Culinary Solutions is located @
3500 South 300 West
Salt Lake City, Utah

(801) 268-3316

Hours: 9am - 6pm Monday - Saturday

Seared Scallop Spinach Salad I will find a recipe for you...

I ate at Macaroni Grill this last week and have found a new recipe I am trying to recreate. This salad seriously HIT the spot and I MUST figure it out! Click here for the limited time lunch menu link to Mac Grill. :)

Seared Sea Scallops on top of a warmed spinach salad--the greens just slightly wilted and tossed with aged proschiutto,  a bunch of roasted garlic cloves, fresh lemon and extra virgin olive oil vinegarette! OH MERCY was this delicious and nutritious (under 400 calories).

Has anyone already figured out the recipe? If so, please let me know....I would hate to reinvent this wheel. I will keep you posted on how my experimentation turns out...

Baking At Home with the CIA

This is another essential book needed for any baker. I absolutely LOVE it! I love the explanations--once again the "why" and the "how" are described. This is a wonderful reference book that just so happens to have all the basic recipes included. I love the beautiful photographs as well--which really help when one is trying to understand new terminology.

I found this book for the best price on Amazon.com, feel free to click here to be redirected.

Cooking At Home with The CIA

CIA: Culinary Institute of America that is...

I found Amazon.com had it for the best price. Feel free to click here to be redirected to the amazon page.

I absolutely LOVE this book. This book offers essential techniques and recipes for any cook. I wanted a cookbook that explained the "why" and "how" of cooking that most cookbooks do not offer. Yes, I wanted recipes, but mostly to work on the techniques I desire to learn. It all boils down to a book that is the equivalent to a cooking 101 textbook. I did research professional chef textbooks...and felt like I was a fish out of water...I needed something more simplistic. I ADORE this book. It offers me most everything I need at this point of my cooking journey and I highly recommend this book. Most of my cooking adventures will be from this book and I can't wait to learn everything I can from it! I am so glad I bought it for my cooking adventures as well as for future reference.

Shortbread Cookies

Ingredients:

1/2 C butter, softened (1 stick)
1/4 C sugar
1 1/4 C Flour

Put all above mentioned ingredients in a medium size bowl. Mix with your hands until crumbly. (you can skip the next step if you want plain shortbread cookies) Then add any of the following:

a few drops of almond extract
chopped nuts (1/2 C)
coconut (1/2 C)
sugar sprinkles (2 Tb)
raisins (1/3 C)

After adding, or not adding, any flavor options (the mixture is crumbly), squeeze it together to make a ball of dough. Then pinch of little pieces and roll them to the size of a ping pong ball or golf ball. Grease a cookie sheet (or put parchment paper down) and place the balls on the cookie sheet. With a fork, press down the ball. It should make about 2 dozen cookies. Place in a pre-heated oven to 325* F and bake for 15-20 minutes. Let cool on rack.

Williams- Sonoma has FREE cooking classes!

Williams-Sonoma has FREE cooking classes every Sunday morning (with the exception of two stores that are on Saturday morning). Please click here for this Month's free class schedule.

I just so happen to live near one of the two stores that holds their free cooking class on Saturday mornings instead of Sunday. This week was Braising-- I loved it. I knew some information on how to braise meats, but really felt like a "fish out of water" with braising the root veggies. I am more confident and will soon be trying out new recipes to solidify my new found knowledge on braising. I am excited!


Note to self:

Braising meats: take out of fridge about 30 minutes before and pat dry with paper towels before sticking on the hot pan.

The beginning...

With this new year I have decided to dive into the world of some culinary adventures more than ever before...and blog about my experiences. No, I don't intend this to become a motion picture, I just need to be able to remember what I learn along the way and maybe help others too. I have wanted to learn more about cooking & baking for a while now, but am finally ready.