Monday, July 29, 2013

Crockpot Balsamic Pork Tenderloin

I consider myself a decent cook and can get edible meal on the table to feed my hungry masses but I have to admit, I'm terrible at cooking pork tenderloin.  Maybe because I have a fear of eating raw pork but I tend to overcook it and the result if always a dry flavorless hunk of grey meat.  Not anymore!  This pork was tender, juicy and the flavor was good on it's own but it you have leftovers, it will stretch into other meals nicely. 

1 2-3 pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on high or 6-8 hours on low.)

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork.  Store remaining gravy in an airtight container in the refrigerator for another use.

Recipe from Add a Pinch

Saturday, July 27, 2013

Creamy Corn Pizza

When I saw this pizza I could think of nothing else all day.  Now we're a meal planning family which means that when I saw this recipe from Pink Parsley I had already had a plan for dinner.  But once I saw this pizza I knew that we had to switch gears and try this.  I was a little sad that I didn't have any frozen or fresh homemade pizza dough but I improvised and stopped and picked up fresh dough (not the kind you roll out from the can please!) and whipped this easy summer pie up for dinner.  I was not disappointed!  Think creamed corn meets cheesy pizza goodness. 

1 lb pizza dough
cornmeal, for sprinkling
2 large ears of fresh corn
1/4  cup Parmesan cheese, shredded or grated
1 or 2 garlic cloves, minced
2 Tbs olive oil, plus more for brushing the dough
kosher salt
1 large tomato - find the best summer one you can find! 
6 to 8 oz fresh mozzarella, thinly sliced
2 Tbs shredded fresh basil

Preheat the oven (with a pizza stone in it if you have one) to 500 degrees Farenheit for at least 30 minutes.

Sprinkle a large square (about 14-16 inches) of parchment paper with cornmeal, and pull and stretch the dough into a large circle, oval, or rectangle. Brush the outer edge with olive oil and set aside.

In a food processor, combine 1 1/2 cups of the corn, the parmesan cheese, garlic, olive oil, and 1/2 tsp of kosher salt. Puree until mostly smooth, but leaving a few smaller chunks of corn. Reserve any remaining corn for adding to the pizza.

Slice the tomatoes into 1/2-inch rounds. If the tomatoes are large, cut each slice in half. Arrange in a single layer over a kitchen towel or paper towel, and sprinkle lightly with salt. Allow to sit 5 minutes, then gently blot with another towel.  The tomotoes will add liquid to the pizza so it's a good idea to get some out prior to adding to pizza.

Spread the corn puree over the dough, then top with the sliced tomatoes. Arrange the mozzarella evenly over the top, then sprinkle the reserved corn over the mozzarella. Season with salt and pepper to taste.

Transfer the pizza and parchment to the oven and cook 10-12 minutes, or until the cheese is melted, and the crust is browned. Remove from the oven and allow to cool 5-10 minutes. Sprinkle the basil on top and enjoy!

Sunday, July 7, 2013

Broccoli Rabe Panini

Okay, so let's not make a big deal but I'm back to blogging and posting some delicious recipes we've discovered.  I know, I know, I've taken more than a few months off but needless to say I have been cooking and finding new recipes to love.  Just not finding the time to give them proper love.  This garlicky masterpiece is a great when you crave cheesy comfort food but want some healthy greens tossed into the mix. 

1/2 pound broccoli rabe
2 tablespoons kosher salt
4 medium cloves garlic, minced
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1 pound fresh mozzarella, drained and thinly sliced
1/2 cup prepared basil pesto (could also use sun-dried pesto)
4 large soft crusty sandwich rolls

Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 4-5 minute or until tender. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well and chop into 1-inch pieces.

Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Remove from heat and let cool slightly.  Add broccoli rabe and toss to combine. Season with salt and pepper to taste.

Split sandwich rolls. Spread a few tablespoons of pesto on top side of rolls. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down until crisp and melted.