Easy Pork with Hoisin Sauce

I saw this on a random blog; it's a recipe from the Food Network. We had it for dinner tonight and everyone had compliments. While I was cooking it Joran kept coming into the kitchen saying "that smells so good." While we were eating it Logan said "I love it." It was really easy to make and it was definitely tasty.

Cook Time:

16 minutes

Ingredients:

1 pound pork tenderloin
1 tablespoon toasted sesame oil
salt and pepper
3 medium garlic cloves, minced
1/4 cup beef broth
1/4 cup hoisin sauce
toasted sesame seeds, for garnish
thinly sliced green onions, for garnish
steamed rice, cooked, for serving

Directions:

TRIM excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.

HEAT a medium skillet on medium-high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned, about 2 to 3 minutes per side.

REMOVE pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add broth and hoisin, stir to combine, and cook until sauce is reduced slightly, about 4 minutes.

RETURN pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions and serve over rice.

Gina's Tips

The original recipe asks for ¼ cup dry Sherry so I substituted it with beef broth. I cut up the pork tenderloin hours ahead of time and just put the tablespoon of sesame oil into a container with the pork instead of rubbing it on. I also sprinkled the salt and pepper on it and left it in the refrigerator. It was a lot less work and then I just threw it into the skillet at dinnertime. I only had 1 garlic clove and it tasted fine. Also I don't know if there is such a thing as toasted sesame oil; I used the regular one. You can substitue any sauce of your choice for the hoisin, for instance black bean and garlic sauce. Broccoli, green beans or any Asian vegetable mix can be a side dish.

Chocolate Crescent Rolls

My Mom told me about this recipe and right away I said "oooooo…that sounds good." I tried them last night. Easiest dessert ever. I won't even bother with prep time and such.

Ingredients:

1 (8 oz) can refrigerated crescent rolls (butter flaky)

Butter

Brown Sugar

Cinnamon

Nutella or any Chocolate Hazelnut Spread

Directions:

PREHEAT oven to 375 degrees. (Follow directions on crescent rolls can-degrees may vary. Mine read 375 degrees.)

SEPARATE crescent triangles and place on ungreased baking sheet.

SPREAD melted butter on each triangle.

SPRINKLE brown sugar and cinnamon on them and add a spoonful of chocolate hazelnut spread. Then roll each triangle into crescent roll.

REPEAT with the butter, brown sugar and cinnamon sprinkled on top of the crescent rolls.

BAKE in oven for 12 minutes. Serve warm.

Gina's Tips

My Mom said she had them with regular sugar but I prefer brown sugar. Make sure and put a good spoonful of the chocolate spread on otherwise they will be too dry and what's more chocolate gonna hurt? You can also drizzle the chocolate spread on top of them.

Star Stroganoff

This is my Mom's delicious Beef Stroganoff recipe. She made it often when I was growing up and it's what you would call a "no-manners-meal." You usually lick your plate after eating it—it's that good.

Prep Time:

10 minutes

Total Time:

50 minutes

Makes:

8 servings

Ingredients:

4 tbsp butter

½ cup onion, minced

1 lb beef chunks for stewing, cut up

2 cups water

2 cups sour cream (16 oz tub)

2 beef bouillon cubes

½ tsp salt

1 (6 oz) small can mushrooms or fresh mushrooms

Directions:

HEAT 12 inch skillet on medium heat. Sauté minced onions with butter in skillet.

COAT beef in flour and brown in skillet.

POUR water into skillet and add remaining ingredients: sour cream, bouillon cubes, salt and mushrooms.

HEAT to boiling then reduce heat to low-medium to thicken sauce 30-45 minutes. Serve over egg noodles when sauce thickens.

Gina's Tips

I made small changes to my Mom's recipe. She adds 1 cup of sour cream, 1 beef bouillon cube and 1 tsp salt. I like the beef flavor so I add another cube and lessen the salt. I love thickening the sauce with more sour cream too, the whole tub. You can lessen the onion to ¼ cup if you aren't a big fan of onion. I don't even measure it, I cut a small onion in half, mince it and sauté it. This goes great with fresh green beans.

The next day I expand my leftovers by adding 1 cup of water, 1 beef bouillon cube and 1 cup of sour cream. I just don't want this yummy food to end.

Stromboli

This is basically an inside-out pizza. My boys love helping me make this. They especially like folding it in thirds, sealing the edges of the dough, then brushing the egg on it and sprinkling the Parmesan cheese on top. We had it tonight with Canadian bacon and salami with a green salad and fresh fruit on the side.

Prep Time:

15 minutes

Total Time:

50 minutes

Makes:

6-8 servings

Ingredients:

1 lb frozen pizza dough or bread dough, thawed

1 jar (24 oz) Marinara sauce

1 pkg (8 oz) Mozzarella cheese

1 pkg (5 oz) Canadian bacon

1 pkg (3 oz) Salami

1 egg, beaten

1 tbsp Parmesan cheese

Directions:

PREHEAT oven to 350 degrees. Place dough onto lightly greased baking sheet; flatten with rolling pin and roll out into 12x8 inch rectangle (or larger but not to thin because it will tear when folded).

TOP dough with Marinara sauce and Mozarella cheese. Then top evenly with Canadian bacon alternating with Salami, overlapping slices and leaving a ½ inch border around the edges.

SEAL dough on all sides by moistening the edges of the dough with water and then folding dough into thirds. Firmly pinch ends of dough to seal together. Turn over and place seam side down on baking sheet.

CUT 3 diagonal slits in top of dough. Brush evenly with egg; sprinkle with Parmesan cheese. Bake 35-40 minutes or until golden brown. Cut into 6-8 slices and serve.

Alternative Method

After rolling the dough out cut in half lengthwise and then cut those in half again so you have four pieces (or cut into 6 pieces altogether for smaller sizes.) Spread Marinara sauce and Mozarella cheese on each piece and put toppings on. Fold and seal each piece into a triangle shape and bake. Now you have your own personal Strombolis. You can also choose to top each one with Marinara sauce.

Gina's Tips

I don't measure out the Parmesan cheese I just sprinkle it evenly on top to my liking, the same with the Mozzarella cheese on the inside. You can use pizza sauce rather than Marinara sauce. You can use other toppings like ham or pepperoni and if you want vegetables inside of the stromboli you can top with bell peppers or mushrooms instead of having a side salad. Cater to your family's favorite toppings. If you want dessert vanilla ice cream compliments this meal nicely.

Food Quote of the Day

"The only time to eat diet food is while you're waiting for the steak to cook."

--Julia Child

Taste & Tell

If you try one of the recipes on my eating blog please taste and tell. Post a comment if you would on that specific recipe about what you thought or what you changed. I would love to know.

Garlic & Ranch Turkey Burgers

Also known as "Scrumptious Turkey Burgers" according to Helena. She sent me this recipe and emailed me several times (while she was drooling over it) and said "these burgers were so, so, DELISH!!!" Then again in the second email she wrote "Gina, seriously, these were so delicious… They were so moist!"

Prep time:

10 minutes

Cook time:

10 minutes

Serves:

4-5

Ingredients:

1lb - 1 1/4 lb ground turkey

1 pkg (1 oz) Ranch Dressing Mix (or 2 tbsp)

1 egg

1 clove of garlic, minced

1/8 cup Worcestershire Sauce

1/2 cup bread crumbs (optional)

Seasoned salt and pepper to taste

Directions:

PREHEAT an outdoor grill for medium-high heat, lightly oil the grate.

KNEAD together all the ingredients and shape into 1/4 pound burgers or 4-5 equal portions.

GRILL about 5 minutes on each side or until they reach an internal temperature of 165 degrees.

Alternative Method

You can also cook these on the stovetop in a little oil. This method is better if you eliminate the bread crumbs and the burgers do not hold their shape well.

Gina's Tips

Actual recipe calls for 3 cloves of garlic and ¼ cup Worcestershire Sauce so decide what suits your family's taste better. Helena also said "it totally needs breadcrumbs to hold it together, especially if you are going to try to grill them." If you are a fan of avocados add that on top of your "scrumptious turkey burger."

Apple Crumble

This dessert is really great when it's cold outside during the winter. When it's hot outside I serve it with vanilla ice cream.

Prep Time:

10 min

Total Time:

30 min

Makes:

8 servings

Ingredients:

1 tub (8 oz.) Honey Nut Flavor Cream Cheese Spread

64 NILLA Wafers, crushed (about 2-2/3 cups)

8 small apples (2 lb.), peeled, chopped

1/4 cup sugar

4 tsp. ground cinnamon

Directions:

HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.) 

TOSS apples with sugar and cinnamon until coated evenly. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture. 

BAKE 15 to 20 min. or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers. 

Gina's Tips

You can use a lesser amount of apples if you don't have that many on hand. Top with whip cream or vanilla ice cream.

Easy Baked Manicotti

When I first saw this recipe it looked complicated and I hesitated to try it but after I made it I realized it really wasn’t. I love the use of the resealable bag to fill the manicotti shells. I’ve tried several different spaghetti sauces but I wonder if marinara sauce would be the best.

Prep Time:
25 min
Total Time:
1 hr 5 min
Makes:
6 servings

Ingredients:

2 cups spaghetti sauce, divided
1-3/4 cups Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup basil pesto
12 manicotti shells, cooked, rinsed in cold water

Directions:

HEAT oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; set aside. Mix cheeses, egg and pesto; spoon into large resealable plastic bag. Seal bag. Use scissors to cut off one corner from bottom of bag.

SQUEEZE cheese mixture from bag into both ends of shells; place over sauce in dish. Top with remaining sauce; cover with foil.

BAKE 40 min. or until heated through.

Gina’s Tips

I actually use all 14 manicotti shells that come in the package, they're just a little less stuffed. After covering the manicotti with the sauce I also sprinkle mozzarella cheese over that. You can never have too much cheese.

Food Quote of the Day

Vegetarian: an old Indian word for bad hunter

—Author unknown

Oven-Fried Chicken

A few days ago I was at my friend April’s house and I saw a coupon flyer for KFC and I said “oh…that looks good.” Right away she said she had a good recipe for Oven-Fried Chicken. It was from her Betty Crocker cookbook. That night I made it (chicken finger style) and the kids loved it—it was “finger lickin’ good.” Of course what is fried chicken without the corn on the cob and rolls with butter and honey to go with it? So we had those too. Yum! (The scanned picture of the dish didn’t turn out so well so I found a similar picture.)

Prep Time:
10 min
Total Time:
1 hr 10 min
Makes:
6 servings

Ingredients:

¼ cup butter
½ cup all-purpose flour
1 tsp paprika
½ tsp salt
¼ tsp pepper
3-3 ½ pounds cut-up broiler-fryer chicken

Directions:

HEAT oven to 425 degrees. Melt butter and put in 13x9 inch pan.

MIX flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.

BAKE uncovered 30 minutes. Turn chicken; bake an additional 30 minutes.

Alternative that is great for kids.

Chicken Fingers: Substitute 1 ½ pounds boneless, skinless chicken breast halves, cut crosswise into 1 ½ inch strips. Decrease butter to 2 Tbsp. After coating chicken with flour mixture, toss with melted butter in pan. Bake uncovered 15 minutes. Turn strips; bake an additional 10-15 minutes.

Gina's Tips

I made this dish as chicken fingers (boneless/skinless) and I thought it could have used a little bit more salt. Maybe the broiler-fryer chicken keeps the coating on thicker so it might not have that problem.

Food Quote of the Day

During lunchtime...

Logan: "My stomach mouth is talking."

Gina: "What is it saying?"

Logan: "Grrrrrrr..." (making growling noises)

Food Quote of the Day

“It's so beautifully arranged on the plate—you know someone's fingers have been all over it.”
—Julia Child

It's All in the Presentation

I love food but I love it even more when it looks good. Sometimes "looks are everything" in the case with food. Even my kids will sometimes say "this food looks gross" and they have a hard time just trying to taste it. If it looks good then they are more adventurous.

I love to cook but I don't serve it any old way. I'm all about the presentation. There's a difference when a piece of cake is served to you by someone grabbing it with their grimy hands and slopping it on a trash can lid in front of you to eat it and someone slicing it cleanly with a utensil and placing it on a dish neatly with caramel drizzled on top. Get my point? I think there's creative involved. I enjoy it so it's not work for me.

When I make pizza, for instance, I don't just throw the toppings anywhere. I strategically place them where they need to be so that each slice has an even taste of everything. I don't want to eat the slice of pizza with just ham on it when the slice next to it has pepperoni, green bell peppers, olives and bacon on it too. Good lookin' food tastes better I'm tellin' ya, it's true.

Angel Lush—Any Way You Want It

This is a great dessert for the summertime especially when strawberries go on sale. Each variation looks awesome and complicated and the best part is it's not. You can even have your kids make their own.

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 to 12 servings

Ingredients:

1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake or 2 pkg. (5 oz. each) dessert shells (12 shells)
2 cups mixed fresh berries (strawberries, blueberries and raspberries)

Directions:

FOR THE FILLING:
MIX pineapple and dry pudding mix. Stir in COOL WHIP.

NOW, YOU CHOOSE!
PARFAITS: Cube cake. Layer in 12 parfait glasses alternately with filling and berries. Makes 12 servings.

CAKE: Cut cake into 3 layers. Stack on plate, spreading filling between layers and on top of cake. Top with berries. Makes 10 servings.

INDIVIDUALS: Spoon filling into dessert shells; top with berries. Makes 12 servings.

Food Quote of the Day

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
—Robert Frost