Kitchen Hack #5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love my kitchen gadgets not only because they make things easier but some of them are just fun to use. But if you are like me, sometimes after using they just get quick wash and dry.

I was trying to open a can the other day and was having trouble getting the can opener positioned properly.  Upon closer inspection I found dirt and deposits on the blades. I spent a little more time cleaning the blades with soap and water. I now have a can opener that works better and may last a little longer.

Pork Tenderloin and Spinach

adapted from Cooking Light recipe 


Print Recipe
Pork Tenderloin and Spinach
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound pork tenderloin
  • 2-1/2 tablespoon Butter
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 cup sweet yellow onion sliced thin
  • 3/4 cup red bell pepper, chopped
  • 3 cloves garlic minced
  • 1/3 teaspoon dried thyme
  • 4 cups fresh spinach leaves rinsed, dried and chopped
  • 1 cup canned pinto beans rinsed and drained
  • 1/2 pound french green beans rinsed and the ends taken off
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound pork tenderloin
  • 2-1/2 tablespoon Butter
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 cup sweet yellow onion sliced thin
  • 3/4 cup red bell pepper, chopped
  • 3 cloves garlic minced
  • 1/3 teaspoon dried thyme
  • 4 cups fresh spinach leaves rinsed, dried and chopped
  • 1 cup canned pinto beans rinsed and drained
  • 1/2 pound french green beans rinsed and the ends taken off
Instructions
  1. Heat 1 Tablespoon butter in a large skillet (cast iron or carbon steel work well). Sprinkle pork with salt and pepper and add to hot skillet. Turn to brown all sides, about 15 minutes. A thermometer inserted into the center of the pork should read 145 degrees when it is done. Remove the pork from the skillet and place on a wooden board. Cover with foil. Cut into 12 pieces before serving.
  2. While the pork is cooking prepare the vegetables. Melt the remainder of the butter in the skillet over medium heat. Add onion, bell pepper, green beans, garlic and thyme. Saute for 3 minutes.
  3. Move the vegetables to one side and add spinach to the pan. Saute for 1-2 minutes until spinach starts to wilt. Add pinto beans to the skillet and heat. Stir mixture together. Add salt and pepper to taste.
  4. Divide vegetables between 4 plates. Place pork slices on top.
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Whiskey Sunset

 

 

 

 

 

 

 

 

 

Whiskey Sunset

This is adapted from a recipe I found in Cooking Light magazine a couple of years ago.

I think their version had less calories.   Whether you are sitting on the beach or are dreaming about beach days, enjoy a Whiskey Sunset.

Add ice to a bourban/whiskey glass.

Add:

1 oz. bourbon

1/2 oz. Campari

1 tsp. cherry juice, plus 2 cherries.

Fill the rest of the glass with tonic water.  Mix well.

reposted.

Full of Seafood Chowder

 found this recipe in a Northwest Cookbook I bought years ago. They used bay scallops instead of cod and only canned shrimp.  This is my adaptation with a few minor changes this year. Originally published in winter 2017.  

 

Ingredients:

3 cups potatoes, peeled and cubed.
1/4 cup butter
1/2 cup onion, chopped
2 cloves garlic, minced
1 – 6.5 oz.  can minced clams, drained with liquid reserved
1 – jar clam juice.
1/3 cup dry white wine or chicken broth
1 tsp. dry chicken broth granules
1 tsp.salt
Pepper, to taste
5 Tbs. Flour
1/3 cup cold water
1 pound cod fillets, cubed
6 oz. raw shrimp
1/2 pint whipping cream
1 bay leaf
1/2 tsp. dry thyme leaves, crushed
1/2 tsp. dry nutmeg
 

Instructions:

1.  Cook potatoes in boiling salted water until tender.  Drain and set aside.  In a large saucepan, melt butter and saute onion and garlic for 5 minutes.
2.  Drain canned clams saving liquids in a 4 cup measuring cup. Add 1/2 cup clam juice and  enough water to the liquids to measure 3 cups.  Pour liquids into saucepan with onion mixture.  Set clam aside to add later.
3.  Add wine (or chicken broth), chicken stock, salt, thyme, nutmeg, pepper and bay leaf.  Cover and simmer for 15 minutes.
4.  Cut cod into bite size pieces.  Cut shrimp into thirds.  Add 1 Tablespoon butter to a skillet.  Place cod and shrimp in the skillet and cook until done.
5.    Mix flour and cold water to a smooth paste.  Add to liquid, stirring constantly.  Cook until thickened.
6.  Remove bay leaf.  Add potatoes, whipping cream, clams, shrimp, parsley.  Heat through.
7.  Serve with crusty French bread and a glass of white wine.