Classic Filet Kebabs with Cucumber Feta Sauce and Another $100 Visa Giftcard Giveaway

It has been a week of BEEF at my house. I have been reading up about lean cuts of beef and deciding which recipes to make next with the beef recipe search. As part of the Lean Meat Match-Up and in conjunction with the Beef It's What's For Dinner people, I chose Classic Filet Kebabs with Cucumber Feta Sauce as my second recipe to prepare this week.

The result....another delicious recipe! It contained all the necessary components of a recipe I will definitely make again.

1. Easy to prepare
2. Delicious
3. A little out of the ordinary
4. Can be served for a weeknight dinner or to dinner guests on the weekend

After quickly marinating the filet and vegetables, I skewered and grilled the kebabs for about 10 minutes. In that time, I combined the ingredients for the sauce and sliced some crusty bread to go along with the meal. I loved cool cucumber sauce spiked with salty feta cheese paired with the charred filet. The sauce was so tasty that I will be making it again to serve with cut up vegetables. Not a complaint from the family on this meal; no leftovers were to be found.

Besides a new recipe to try, I will also be awarding another great prize. As part of the Lean Meat Match-Up, I am giving away some cool swag. To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 22 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.

By the way, using a RANDOM.ORG, a true random service, a winner was chosen for the first swag giveaway. Congratulations to Deanna G!!!!

Now get off to the store to pick up the ingredients for Classic Filet Kebabs with Cucumber Sauce. You still have time to make them for dinner.

Classic Filet Kebabs with Cucumber Feta Sauce
adapted from a recipe on the Beef It's What's For Dinner website

1 1/2 pounds beef tenderloin steaks, cut 1 inch thick
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
8 shallots - cut in half if large
Salt
Bamboo or metal skewers

Rub --
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce --
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, shallots and bell pepper pieces; toss to coat.

Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (140°F) to medium (150°F) doneness, turning once. Season kebabs with salt, as desired.

Meanwhile, combine sauce ingredients in small bowl. Serve with kebabs.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Checkoff.

Succulent Filet in a Field of Greens

I am participating in the Beef It's What's For Dinner Lean Cut Match-Up this week. After being contacted by the Beef people, I was to prepare a couple recipes, review the results and give away some cash and prizes. What's not to like?!

I completed the Lean Cut Match-Up questionnaire, and I found out that the perfect lean meat for our family's lifestyle is Filet Mignon. Yum! Freaky how those questionnaires get something like that right. Tonight I prepared Succulent Filet in a Field of Greens and the recipe did not disappoint.

The meal fit with our typical dinner eating style; it had something for everyone. My Middle One loved the garlicky rub on the filet while hardly a word was heard from My Oldest as she devoured the filet and mushrooms. I enjoyed the combination of the warm mushrooms with the cool salad greens along with the charred filet. No Thank You Boy said no thank you to the vegetable portion of the meal and stuck to his typical meal of .... meat. No complants from him. As The Husband was not arriving from the West Coast until late, he will be enjoying his dinner for lunch tomorrow.

I particularly liked that the meal was impressive yet so easy to prepare. It could be served at an elegant dinner party with your guests thinking you spent all day preparing the meal.

To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 19 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.


One winner will be chosen from this post. But if you don't win here, come back later this week to enter again for another chance to win!

Succulent Filet in a Field of Greens

recipe adapted from the Beef It's What's For Dinner website

4 beef tenderloin (filet) steaks, cut 1 inch thick
1 tablespoon olive oil
3 teaspoons minced garlic, divided
1 teaspoon chopped dried thyme
4 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cups red and/or yellow cherry tomatoes, cut in half
1 to 2 tablespoons olive oil vinaigrette
Salt and pepper
4 cups mixed baby salad greens

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 6 to 8 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Meanwhile, combine remaining 2 teaspoons garlic, thyme, 1/2 teaspoon salt, and 1/4 teapoon pepper. Press evenly onto beef steaks. Place steaks in same skillet or grill pan over medium heat; cook 10 to 13 minutes for medium rare (140°F) to medium (150°F) doneness, turning once. Remove to platter.

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

Season steaks with salt and pepper, as desired. Serve with salad.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Association.

Lean Beef Week - Beef It's What's For Dinner and a $100 Visa Card Giveaway

It's BEEF Week at our house.

I was contacted by the National Beef Cattleman's Association and in conjunction with their Beef It's What's For Dinner website to participate in their Lean Cut Match-Up. We will be eating BEEF for dinner this week and reporting back on the recipes we have tried. And 2 lucky readers will each be receiving a swag bag including a $100 Visa Giftcard, an insulated and reusable shopping tote, and a I Love Lean Beef apron. Yea!!



First up for the Lean Cut Match-Up, I filled out the Lean Cut Match-Up questionnaire to match my family with the lean cut of beef that fits our lifestyle. I was happy to hear we are a Filet Mignon type of family. I typically buy a whole beef tenderloin when it is on sale (at the very affordable price of $5.99 per pound) and either cut it into individual filet mignons or roast or grill it whole. I will be preparing 2 recipes using filet mignon this week from the Beef It's What's For Dinner website.

To join in the BEEF Week fun, visit the Interactive Meat Case on the Beef It's What's For Dinner website to learn more about the variety of nutritious and satisfying beef cuts available, plus find cut descriptions, recipes, cooking tips and more. I enjoyed perusing this feature of the site because I get in a cooking rut sometimes and it introduced me to some new cuts of meat and recipes to try with them.

During the week, I will be posting the recipes I have prepared and my family's review of them. To participate in each of the giveaways, after each of my posts about the recipes I have made, fill out the Lean Cut Match-Up questionnaire and leave a comment on which cut of lean meat matches up with your family. One winner will be chosen each of the 2 days to receive the swag bag. So check back this week to enter the giveaway.

Let the BEEF Week begin!!

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Checkoff.

Fried Rice - Very Veggie with Chicken

I am not a last minute type of gal when it comes to dinner. I cook most weekdays for my personal chef clients. And even though I love to cook, I like to plan out a few meals on a Sunday afternoon so that during the week I barely need to think when I cook dinner for my family.

I like dinners that I can make ahead of time and can be reheated when I am ready to serve it. And if they don't taste like a reheated dinner, that is even better. One such dish is Fried Rice - Very Veggie with Chicken. I did my best to replicate the fried rice you can get at your favorite Chinese restaurant. Only my recipe has about a third of the fat and calories but still all the tasty fried rice flavor.

Fried Rice - Very Veggie with Chicken is a favorite at my house. So much so that No Thank You Boy (who has decided he is no longer No Thank You Boy and would like a new name) took a thermos full to lacrosse camp today. After making dinner late yesterday afternoon, I left the wok on the stove top and everyone served and reheated their fried rice as they got home. I was hoping for lots of leftovers, but that did not happen.

If you are feeling like you want an even healthier version of Fried Rice - Very Veggie with Chicken, prepare it with brown rice. You will love it just the same.

Fried Rice - Very Veggie with Chicken
makes about 8 cups

4 eggs, beaten
3 teaspoons soy sauce or tamari, divided
2 teaspoons sesame oil, divided
3 cloves garlic, minced
2 tablespoons peanut oil
1 pound of chicken tenderloins, cut in very small pieces
2 cups crimini mushrooms, chopped small
4 cups cabbage and carrot slaw mix
4 cups of cooked long grain rice, cooled and refrigerated
1 cup frozen peas, thawed
2 tablespoons soy sauce
4 green onions, sliced (about 1/4 cup)

In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 4 - 5 minutes. Remove from wok and set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the mushrooms and the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through.

Grilled Old Bay Shrimp

A week of sun, sand and surf at the Jersey Shore is our summer vacation. We spend our time reading trashy magazines on the beach, floating on tubes in the ocean, digging super deep holes in the sand, concocting new drinks for happy hour, and discussing what we will have for dinner while we are still eating breakfast. Each night, a different group takes on dinner detail. It could be a couple, a bunch of kids, or Grandma and Grandpa who plan, cook, serve, and clean up our nightly feast.

When The Husband and I took our turn preparing dinner, we decided on a typical beach meal that we knew everyone would love. We dined on a couple appetizers of Garlic Clams on the Grill


and Grilled Old Bay Shrimp


followed by 15 pounds of steamed lobster claws,


Sweet and Tangy Slaw


a huge caprese salad of fresh mozzarella, Jersey tomatoes, and basil drizzled with olive oil and balsamic vinegar, and crusty loaves of Italian bread.


The shrimp appetizer was the first to be served


and was gobbled up in no time.


After a request from Grandma for the recipe and the speed at which the shrimp disappeared, I decided that the incredibly easy recipe was a keeper.

The clams were devoured just as quickly with The Husband practically drinking the garlic infused wine sauce they were cooked in.

Next up were two huge pans of steamed lobster claws that we picked up earlier in the day from Point Lobster Company in Point Pleasant, New Jersey. This is the best way to have a lobster feast because the claws are all meat and by enlisting a couple family members as the crackers of the claws, retrieving the meat from the shells is a breeze.


The leftover lobster meat is removed from the shells by a couple more diners



and becomes tomorrow's lunch of Lobster Rolls.

Taking on the role of supervisor in the kitchen, I make sure that dinner runs smoothly. And with the help of many family members and a few cocktails, it always does.



Happy Summer!

Grilled Old Bay Shrimp
1/2 stick of butter melted and cooled
4 cloves of garlic chopped
1 1/2 teaspoons Old Bay Seasoning
2 pounds of large shrimp (21 - 25 per pound) peeled with tails on and deveined
about 24 (12 inch) wooden skewers, soaked in water for 10 minutes
spicy cocktail - there are many tasty store brands to choose from

In a small bowl, combine the butter, garlic and Old Bay Seasoning. Place shrimp in a large resealable bag and add the butter mixture. Squish around the contents of the bag so that all the shrimp are well coated with the marinade. Seal the bag and let the shrimp marinate for about 30 minutes in the refrigerator.

Meanwhile, prepare a hot grill and skewer the shrimp. To skewer the shrimp, lay 2 skewers parallel with each other and thread the top portion of about 5 shrimp onto each pair. By threading the shrimp on two skewers, it is easier to grill them as the shrimp does not spin around when being turned over on the grill.



Grill the shrimp for about 3 - 4 minutes per side. Be careful not to overcook the shrimp as they will be tough. Remove the skewers from the grill and take the shrimp off the skewers and place on a large serving dish. Serve with cocktail sauce if desired.

Print recipe

A special thanks to my nephew Will for being my photographer for the evening.

Grilled Chicken Caprese Sandwich

Lately, I am hot, tired, and hungry at the end of the day. And the other 4 people in our home are also in varying stages of hot, tired, and hungry as dinner time rolls around. The temperatures have been stagnant for the past month with 90+ degree days and humidity as thick as pea soup. Even with the air conditioner running almost nonstop (with the tiny dials on the electrical meter spinning at dizzying speeds), preparing a hot dinner sounds as appealing as a stroll across the scorching sand of the Jersey Shore without flip flops on a July afternoon.

With tomatoes just beginning to turn to a beautiful red hue, I decided to prepare a simple, yet oh so satisfying sandwich for dinner last night. The Grilled Chicken Caprese Sandwich is loaded with grilled chicken tenders bathed in balsamic vinegar and olive oil, juicy tomatoes, thickly sliced mozzarella, charred red peppers, and just picked basil all piled on a bakery fresh roll.

And the beauty of the sandwich is that it can be tailored to the multitude of tastes of the diners at your dinner table. A couple members of my family enjoyed sandwiches filled with all the offerings while others opted for only chicken, mozzarella, and red peppers. My Middle One chose to have chicken, tomatoes and mozzarella as her sandwich of choice last night. Suit yourself my Mom used to say.

As the temperatures continue to hover at uncomfortable levels, I see many more Grilled Chciekn Caprese Sandwiches appearing at our dinner table.



Grilled Chicken Caprese Sandwiches

makes 5 sandwiches

1 1/2 pounds chicken tenders
olive oil
salt and pepper
balsamic vinegar
2 large balls of fresh mozzarella
2 large tomatoes
1 (12 ounces) jar roasted red peppers, drained
about a dozen large fresh basil leaves
5 long rolls, split

Heat a grill or grill to high. Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.

Smothered Skirt Steak

Smothered Skirt Steak

Happy 4th of July!!

The 4th of July is my favorite holiday. The red, white and blue laden parades. Grills loaded with cheesy burgers, barbecue sauced chicken and smoky hotdogs. Overflowing tubs of icy cold beer and pitchers of lemonade. Sprinkle covered cookies and fudgily frosted brownies. And a finale in the night sky of exploding fireworks of every color of the rainbow.

Take this weekend's grilled steaks to the next level. Smothered Skirt Steak elevates grilled steak to a restaurant quality entree and will make you the star of this weekend's barbecues. Skirt steak grills up quickly and a topping of caramelized onions accented with mozzarella and fresh thyme will have your guests thinking they are dining at a 4 star restaurant.

Rave reviews came in for this dinner last night and this morning. My Middle One commented that she could just each the onions by themselves. And The Husband even remarked this morning that I "really stepped up" the usual grilled steak entree.

Here's to a food-filled and patriotic holiday weekend. Happy 4th of July to all!!!

Smothered Skirt Steak

Grilled skirt steak is topped with caramelized onions accented with mozzarella and fresh thyme. Any type of steak would benefit from this topping.

serves 4

2 large onions, about 6 cups sliced in 1/2 inch rings
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
kosher salt and pepper
1/3 cup beef broth
1 cup packed mozzarella cheese, shredded
2 teaspoons fresh thyme
about 1 and 1/2 - 2 pounds of skirt steak

Heat a large saute pan to medium high and add olive oil and butter. As soon as the butter starts to sizzle, add the onions and toss to coat. Sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn heat to medium, add the garlic and saute the onions, stirring occasionally, for 15 - 20 minutes or until soft and lightly browned. Add the beef stock and cook for an additional 3 - 4 minutes or until most of the liquid is evaporates. Stir in the cheese and thyme and season to taste with additional salt and pepper. Keep warm while the steaks grill.

Rub the steaks with olive oil and sprinkle with salt and pepper. Grill steaks for about 3 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before slicing. Serve with a generous helping of smothered onions.

Note -- This recipe is another one of mine that can be made ahead of time and reheated. Heat the onion topped steak in the microwave on 70% power for about 45 seconds for each serving. Add an additional 30 seconds of heating time until just heated through.

The Perfect Sugar Cookie

Impromptu parties are my favorite kind of party. And when they are held at a friend's home with a beautiful pool and most comfortable outdoor furniture, I am the first to jump at the invitation. With husbands' out-of-town and a hot summer evening, a burger and hot dog barbecue was an ideal opportunity to get together for an evening of swimming and eating.

After a quick morning phone call with the invite from my friend/hostess and talk of the menu for the night, I decided to bring a tortellini salad loaded with red and green peppers, cucumbers, olives, pepperonis, and cheese tortellini and The Perfect Sugar Cookie as my contributions to the festivities. The menu was rounded out with bacon and cheddar burgers, a pile of grilled hotdogs, and still crispy sour cream potato chips - even on a humid night.

The Perfect Sugar Cookie is my "go-to cookie" ever since I made 8 dozen of the buttery, sprinkle laden treats for a middle school event earlier this year. I have deemed this cookie perfect for a number of reasons.

1. 99% of the time I have all the ingredients on hand for the recipe.
2. It takes about 5 minutes to mix up the batter.
3. The cookies are "drop" cookies which means no rolling and cutting out.
4. They are the same size every time - a whopping 3 inches across.
5. The sprinkles cover the whole cookie after they are baked.
6. They are delicious.
7. The cookies come out perfect every time.

One young party guest proclaimed the The Perfect Sugar Cookie as the best cookie he had ever had. The next morning as I was unloading my cooking supplies and groceries for my Thursday personal chef client, I noticed that he even "wrote" a note on my not-so-clean rear window of my car thanking me for the cookies.

That was the best thank you note I have ever received. And even more testament that this is The Perfect Sugar Cookie.

The Perfect Sugar Cookie

adapted from this recipe

makes about 22

2/3 cup shortening
2/3 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
jimmies/sprinkles for decoration

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Fill a shallow bowl with about 1 cup of the jimmies.

In the bowl of a standing mixer, cream together the butter, shortening and sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and salt in bowl and gradually blend into the creamed mixture until dough comes together, about 2 - 3 minutes.

Use a 2 tablespoon scoop or roll dough into golf ball sized balls. Flatten slightly and dip in jimmies. Place 6 cookies on a baking sheet about 2 inches apart.

Bake cookies 10 to 12 minutes. Only the bottoms should be light brown. Remove cookies from baking sheet and cool on a piece of parchment paper on the counter.

Black Bean and Summer Vegetable Enchiladas

Summer officially started yesterday, and the heat and humidity have settled in on the East Coast for the next few months. We will be adding a few vegetarian options to our dinner table and first up was Black Bean and Summer Vegetable Enchiladas.

Loaded with sauteed red peppers and zucchini, black beans, sweet corn, scallions and two kinds of cheese - spicy pepper jack and sharp cheddar - we did not even miss the usual chicken that fills our enchiladas. The sauce gets its kick from hot chili powder and a smokey taste from ground cumin. The enchiladas are quick to make and can be baked for dinner tonight, refrigerated for up to two days then baked, or frozen for 3 months and pulled from the freezer for a made-ahead dinner.

Black Bean and Summer Vegetable Enchiladas are one of my many quick dinner recipes that is ideal for those evenings when everyone in your family needs to eat dinner at a different time. The enchiladas can be prepared ahead of time and reheated as needed. 3 of the 5 of us ate the enchiladas for dinner. No Thank You Boy was tired from his day spent at football camp and a couple hours of lacrosse practice where he manned the goal. After his long day, he was not feeling like a very adventurous eater. Too many vegetables for him. I let him slide tonight and he opted for reheated deep dish pizza. The Husband, My Oldest and I all agreed that this recipe will be repeated many times. It has a kick, but not an over powering one. The Husband added some extra hot sauce to up the spiciness of his enchiladas.

The recipe makes a dozen enchiladas so we have 6 left in the refrigerator for a few quick lunches or dinners. I don't see them lasting past tomorrow.



Black Bean and Summer Vegetable Enchiladas
adapted from a recipe by Alexandra Ricciuti of Green Delicious Cooking Company

serves 6

1 1/2 teaspoons cumin
1/4 teaspoon hot chili powder
1/4 cup flour
1/4 cup tomato paste
1 (14 - ounce) can vegetable stock, reduced sodium
1/2 teaspoon kosher salt
2 teaspoons canola oil
3/4 cup red pepper, small dice
1 cup zucchini, small dice
2 cups grated pepper jack cheese
1 cup grated sharp cheddar cheese
1 (15 - ounce) can black beans, drained and rinsed
3/4 cup corn kernels
3 scallions, thinly sliced
12 (6-inch)flour tortillas (sub corn tortillas to make gluten free)
sour cream, for serving

To make the enchilada sauce, in a small saucepan, combine cumin, chili powder, flour, and tomato paste. Whisk to combine and cook for about 1 minute. Gradually whisk in stock, salt, and 3/4 cup water. Bring to a boil. Reduce heat and simmer for 3 - 5 minutes or until the sauce is slightly thickened. Remove from heat and set aside.

Heat a saute pan to medium high heat and add the canola oil. Add the red pepper and zucchini and saute for about 3 - 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add 1 cup of the pepper jack cheese, the cheddar cheese, black beans, corn, and scallions and stir to combine.

To assemble enchiladas, spray a 9 x 13 inch baking dish with cooking spray. Dip tortillas, one at a time, in the sauce. Place on a cutting board and fill with about 1/2 cup of the filling. Roll up tortilla and place seam side down in baking dish. Continue filling and rolling the remaining tortillas. Pour the sauce over the enchiladas and top with the remaining 1 cup of pepper jack cheese.

At this point, the enchiladas can be baked, refrigerated for up to 2 days, or frozen. To bake, place uncovered dish in a preheated 400 degree oven for 15 - 20 minutes until the cheese is melted and the enchiladas are heated through. Remove from oven and serve with sour cream if desired.

To freeze, cover baking dish with plastic wrap (I like to use Glad Press 'n Seal) and then foil. Freeze for up to 3 months. To bake, thaw for 24 hours in the refrigerator and bake as directed above.

Grilled Pork Tenderloin with Pepper Jelly Glaze

Facebook is a curious thing. After signing up for the service, you connect with others who have also joined Facebook. Some people have only a few friends and others have 1,000s of friends. I find it hard to believe that anyone can have a 1,000 friends. How can you possibly keep track of that many people?

Some Facebookers are updating their status all day long. I need to limit my time on Facebook. It can suck you in and the next thing you know is it is 11:30 am and you are still in your pink fuzzy robe and the dogs need to go out and you can't let the neighbors see you are still in your pink fuzzy robe at 11:30 am.

I have 3 pages on Facebook. One is my personal page on which I "update my status." I usually chat about earth-shaking tidbits such as the robin's nest on my windowsill, what I am eating for breakfast when I should be exercising, or an article on organic foods I think others may find interesting. My second page is for my business - EAT! A Personal Chef Business. Updates on this page include menus I prepare for my clients, new services I offer, and the occasional podcast of a radio interview I do. My third page is for my blog which your are reading now. On this Facebook page, I recommend recipes for dinner and update what is cooking in my kitchen.

I have 270 friends on Facebook and I personally know about 90% of them. The ones I have not met are "famous" chefs or cookbook authors that I pretend are my friends, a few personal chefs from around the United States, and some of my blog readers who I feel like I know. One such person I "friended" lives in Texas and only knows me through my blog and Facebook. This person has left comments for me on Facebook and even sent me some of the jalapeno jelly she made from vegetables she grows on the family farm.


In this day and age, it is comforting to know that this person just sent me some jalapeno jelly for no reason other than to be nice. She didn't want me to link to her blog or mention her farm or anything. She just sent me some of her homemade jalapeno jelly to try.


I have enjoyed the jelly with brie and water crackers. And I have spread it on my morning toast for a little jump start to my day. I decided to try it in a recipe for dinner. Grilled Pork Tenderloin with Pepper Jelly Glaze was delicious! No Thank You Boy commented that the spicy cherry pepper slices hit your taste buds and compliments the the sweetness of the glaze on the grilled pork. Whoa! This unsolicited review from a kid who usually says, "it's good" when asked if he likes what I have made for dinner. My girls passed on the hot cherry peppers and liked the slight kick from the pepper jelly in the glaze. The Husband came home late and tired from work. He ate dinner without much fanfare and few comments. I take it that he liked it.

Grilled Pork Tenderloin with Pepper Jelly Glaze was served with sauteed spinach and roasted Parmesan cauliflower (florets drizzled with olive oil and tossed with seasoned bread crumbs and grated Parmesan cheese and roasted at 425 degrees for 15 - 20 minutes). This dinner is one that can be made ahead of time and reheated when ready to serve.

Thanks for the pepper jelly Camille! It is refreshing to know there are just nice people in the world. If I ever am in Joaquin, Texas, I am stopping by to say hi and I will be bringing you a few dozen cookies too.

Grilled Pork Tenderloin with Pepper Jelly Glaze

serves 5

1 pork tenderloin, about 1 1/2 lbs
olive oil
salt
pepper
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
1/2 cup chicken stock
1/3 cup pepper jelly - available at most grocery stores and specialty food markets
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
sliced hot cherry peppers - for serving

Heat a grill to medium high heat.

Meanwhile, heat a saute pan to medium high and add the butter. As soon as the butter is melted and foaming, whisk in the flour. Cook for 1 minute. Whisk in the wine and cook an additional minute. Add the chicken stock and pepper jelly and stir the glaze until the jelly melts. Stir in Worcestershire sauce and mustard. Remove from heat. Divide the glaze in half - half will be used to glaze the tenderloin while it grills and the remainder will be served with the sliced tenderloin. Reheat the glaze before serving.

Rub the tenderloin with olive oil and generously sprinkle with salt and pepper.
Place the tenderloin on the grill and grill for about 5 minutes. Since a pork tenderloin is basically tubular in shape, you will want to roll it on all four sides to cook evenly. The tenderloin should not stick when you roll it to the next side to be grilled. Roll the tenderloin and continue grilling for 5 minutes. As the tenderloin is rolled on the grill, brush the top side with the glaze. Grill for 5 minutes on each of the remaining sides and until the internal temperature reaches about 140 degrees. Remove tenderloin from the grill, tent with foil and let rest for 10 minutes before slicing.

To serve, slice the tenderloin in medallions and pass the remaining glaze and sliced cherry peppers.

East West Barbecued Chicken in the Crock Pot

I don't think of my crock pot for summer time meals. But after reading a few slow cooker recipes in the latest issue of Woman's Day magazine, I decided it was time to drag out the crock pot.

East West Barbecued Chicken is definitely going into our menu rotation for the warm summer months. The sweet and spicy chicken recipe is not as heavy as some typical slow cooker recipes for winter time stews and chilis. The oh-so-moist chicken is covered in a Asian style barbecue sauce that is highlighted with sweet onions.

As with most dinners around our house, we ate in shifts. My Middle One and I ate first and couldn't get enough of the onions. Our dinner was paired with a noodle salad which combined a half pound of cooked and drained linguine tossed with 3 tablespoons of soy sauce, a couple teaspoons of sesame oil, a tablespoon of rice wine vinegar, a cup each of steamed broccoli, green beans, and yellow pepper, and a few shakes of sesame seeds and red pepper flakes.

No Thank You Boy, his buddy Two Scoops, and My Oldest ate later in the evening and devoured the rest of the chicken. The boys were not big fans of the vegetables in the salad. They both said, "No thank you" when I asked if they wanted something green with their noodles. They added a few generous shakes of hot sauce to their chicken because they like living on the spicy side of life.

There were no leftovers from our dinner of East West Barbecued Chicken, and I will be making this many more times this summer.

East West Barbecued Chicken in the Crock Pot

Serves 4

2 medium onions, sliced, about 2 cups
2 chicken breasts, bone-in and skin on
5 chicken drumsticks, bone-in and skin on
1 cup spicy barbecue sauce such as Sweet Baby Ray's Sweet 'n Spicy
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
4 garlic cloves, smashed
1/4 cup orange juice
1 tablespoon cornstarch
hot sauce, for serving

Place sliced onions in the crock pot and top with the chicken.

In a small bowl, combine the barbecue sauce, soy sauce, Worcestershire sauce, garlic, and orange juice. Pour over the chicken.

Cover the crock pot and cook on high for 4 - 5 hours or low for 7 - 8 hours.

When the cooking time is complete, remove the chicken to a platter and tent with foil to keep warm. In a small pot over medium high heat, add 1 cup of the sauce from the crock pot. In a small bowl combine the cornstarch with 2 tablespoons of cold water. Stir into the sauce in the pot and cook for 3 - 5 minutes until it is thickened. Pour the thickened sauce back into the crock pot and stir to combine. Spoon the sauce over the chicken and serve with extra hot sauce if desired.

The Ribs

It is never too early to plan for a weekend barbecue.



With the Memorial Day weekend winding down, our family had one last barbecue before the sun set on Monday. Ribs have been on our minds lately so I made a grocery list of 2 items for The Husband and No Thank You Boy.

2 slabs of baby back ribs
6 ears of corn

I had planned a menu of baby back ribs, sauteed sweet corn, grilled yellow squash and peppers, and garlic bread and only needed a few items from the store.

Being that it was late in the afternoon on the last day of the start of the barbecue season, there were no baby back ribs to be found. My shoppers picked up a mammoth slab of Fred Flintstone-sized pork spare ribs instead. The preparation of the meatier spare ribs is just like that of the smaller baby back ribs so dinner prep did not have to be altered.

The ribs are simmered in a couple bottles of beer for 2 hours until tender. After being rubbed with spices, the ribs are grilled. One slab is slathered with barbecue sauce and one is left with just the peppery, salty, and slightly sweet rub. The fresh corn saute takes about 10 minutes to prepare (recipe in a future post) and the squash and peppers grill along with the ribs. A long loaf of bread is spread with butter and browned in the oven. The toasted bread gets a quick rub with a couple halved garlic cloves, and dinner is served on the deck.

We all loved the meatier ribs. As baby back rib devotees, this unplanned dining diversion was a success. I surprised that the ribs with just the spice rub were hit. Typically, we love our ribs all sauced up. With My Middle One and No Thank You Boy polishing off the loaf of garlic bread, I will remember to make a larger loaf next time so I get a slice.


Note about eating grilled peppers -- I picked up a dozen or so long hot peppers for the Shrimp Kebabs with Thai Ginger-Chile Marinade I made for a weekend party. With a handful left in my refrigerator, I had The Husband grill them along with the yellow squash. When dinner was served, the first thing he ate was a whole pepper. Big mistake. Colossal mistake. He can eat the hottest salsas and tops almost everything with hot sauce, but this pepper had him downing glasses of milk and chomping on endless ice cubes. With his mouth on fire and eyes watering, he almost couldn't enjoy our rib dinner because of the pain the pepper caused.

A friendly reminder to pepper lovers - a small bite goes a long way.



Barbecued Spare Ribs 2 Ways

serves 4

1 slab of pork spare ribs - about 4 pounds
2 bottles of beer
1 large onion, sliced

for rub --
2 teaspoons salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon cayenne pepper
1 teaspoon chili powder

1 cup of your favorite barbecue sauce such as Sweet Baby Ray's

Cut ribs into 2 smaller slabs with about 6 ribs each. Trim any excess fat. Pull off the membrane on the underside of the ribs.

Place ribs in a large stock pot and add the beer, onion and enough water to just cover. Bring to a boil and then cover and reduce the heat to simmer. Cook for about 2 hours. The meat should begin to pull away from the bone but still be attached. Remove ribs from pot.

In a small bowl, combine the ingredients for the rub. Rub both sides of the ribs with the spice mixture. Set aside.

Meanwhile, heat a grill to medium high. Slather one slab of ribs with the barbecue sauce while leaving the other slab with just the spice rub. Grill ribs for about 6 - 8 minutes on one side. Flip both slabs over and slather the sauced slab on the other side. Continue grilling for and additional 5 - 6 minutes. Remove ribs from grill and slice between the bones to serve.

Baked Eggs in Ham Crisps

Baked Eggs in Ham Crisps

Breakfast is the most important meal of the day - along with lunch and dinner.

An ideal morning meal for me is two eggs over easy with toast, orange juice and coffee. It is simple to make and filling enough so I am not hungry within an hour. Even though I love this breakfast, the inquisitive cook in me is always on the lookout for a new preparation for an old favorite.

I have come across many recipes for baked eggs, and a recent lazy Sunday morning was the perfect time to try my hand at this easy recipe for Baked Eggs in Ham Crisps. With only 2 ingredients, a muffin tin, and a can of cooking spray, my breakfast was in the oven in less than a minute. A cooking time of about 13 - 14 minutes gave me enough time to brew a pot of coffee, pour a glass of juice and toast 2 slices of bread.

Sliding the just cooked eggs which were cradled in ham out of the muffin tin, I decided that I may have a new go-to breakfast. The slightly browned ham is perhaps the perfect accompaniment to the slightly runny egg. Toast completes the meal.

I'll be having Baked Eggs in Ham Crisps at least once or twice in the next week. That is until I find a new recipe to replace it.



Baked Eggs in Ham Crisps
serves 1

2 thin slices of honey ham
2 large eggs
cooking spray
salt and pepper to taste

Preheat oven to 350 degrees. Spray 2 muffin cups with cooking spray and line with one ham slice each. Crack an egg into each ham cup. Bake for 12 - 15 minutes. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.