Sunday Dinner: Honey Dijon Pork Tenderloin.

Since the restaurant closed I've been able to do 'Sunday Dinners' whenever I please. Which means they've been happening less frequently on Sundays...but today I was in the cookin' mood and I had a wee little pork tenderloin in the fridge, some potatoes in the pantry and a good ol' fashioned can of peas just calling my name.

In defense of the peas, I love them canned. I do not love them frozen. And seeing as I am anxiously awaiting the arrival of my first CSA box of the season, it had to be canned.

Okay, back to the tenderloin.

My favorite way to prepare pork is to pair it with a sweet(ish) glaze or sauce. Also, I have seasonal allergies (stay with me here). Like, my- head- is- going- to- explode- from- the- intolerable- pressure- and- all- I- want- to- do- is- pull- the- covers- over- my- head- and- burrow- deeper- into- my- bed- allergies. So A good friend of mine suggested I get myself some local honey to combat the allergies. Every morning while the coffee is brewing a psych myself up to take a teaspoon of honey straight up. I shudder and choke as the nasty stuff slips slowly down my throat. Kitchen immunotherapy (sort of like bathroom surgery), if you will. You see, I hate honey so I'm scheming up a way to get the stuff into my system without provoking my gag reflex. And the idea hits me to make a glaze for the pork with the local honey. Kill two birds with one stone! Only, I didn't know, in order for the honey to work as an antidote is has to be raw; uncooked. Frig.

Well at least the pork was killer.

Here is what you will need:

1 boneless pork tenderloin
Salt and freshly cracked black pepper
2 TBSP white wine vinegar
3/4 cup Dijon mustard
2 TBSP Honey
1 TBSP fresh or dried parsley
a pinch or two of dried thyme
2 TBSP freshly chopped green onion or chives
2 TBSP evoo

My tenderloin was only 10 ounces so I just eyeballed the ingredients for my sauce. Taste as you go, if you want a more subtle mustard flavor adjust the honey and vinegar amounts.


Start with the tenderloin, mine was really well trimmed but you may need to remove the silver skin (the tough membrane that covers the top of the loin) from yours.


The secret to a really good sear is pat the meat down with a paper towel to wick away the moisture, then salt and pepper and set aside while you prepare the glaze.

In a small bowl mix together the mustard, honey, white wine vinegar, parsley, thyme and green onion. Now taste it and adjust to your liking.

In an oven proof saute pan (you'll be going from stove to oven back to stove) on med-high, heat up the olive oil
When its hot, place the tenderloin in the pan

and sear each side for about 30 seconds

until its nice and golden brown on all sides.


Remove pan from heat and baste the meat with the glaze.

Make sure you use it all, brushing all sides then cook in a 350 degree oven for about 20 minutes or until the tenderloin reaches and internal temperature of 145 degrees.


When the tenderloin is finished cooking remove it from the pan and let it rest on a cutting board for about 10 minutes.

While the pork is resting deglaze the pan. I don't have a photo of this step, sorry. There was a toddler having a melt down and a husband just getting home from work and, well, it slipped my mind. To deglaze take the saute pan with all the drippings and honey glaze and place it on the stove on medium heat. If you have a open bottle of nice white wine, you can use that, if not just use water. Pour the water/wine into the pan and with a wooden spatula or spoon scrape the fond (the caramelized bits of meat and sauce) from the bottom of the pan and stir adding enough water/wine to make a thin sauce to pour over your meat.

Just like so...


Pair it with a yummy green salad...

...mashed potatoes and peas and viola! Sunday dinner.

In theory now I would sit down with my husband and son and we would talk about how Chris's games went and the art project we worked on while daddy was working. Liam would eat his mashed potatoes and peas and push the pork around his plate after at least, giving it a try and then deciding he didn't care for it...

In practice, everything is on the table and were just sitting down to eat when I realize there are no serving spoons so I jump up to grab them, then Liam is spitting out his mashed potatoes into his hands and wringing his hands together then shaking them over the table spraying mashed potato bit and repeating the "S" word over and over because he doesn't like the texture. I jam a forkful of food into my face and chomp as I wipe his hands clean of potato. He refuses to try anything else on his plate and proceeds to cry when Chris and I make him sit with us at the table because DAMNIT this is SUNDAY DINNER! I munch a bit of salad and jump up from the table to microwave some leftover noodles and corn for Liam. By the time I get back to the table my plate is cold but at least Liam is eating something. Finally after a few fork fulls of noodles and corn we are defeated and let him down to go watch Thomas the train while we eat our thoughtfully prepared, yet cold dinners.

Just a day in the life.

Enjoy the pork Y'all.

Comfort Quinoa with chicken & spinach

I was first introduced to this itty bitty faux grain (its actually a seed but widely considered a super grain) back when I was making Liam's homemade baby food. He, of course, didn't care for it, then or now, but that doesn't stop me from serving it to him. I try and keep it stocked in the pantry because its super versatile.
This recipe is my favorite use of quinoa for a couple of reasons. First, it makes awesome leftovers. I'm always looking for new 'one dish' recipes that I can make an obscene amount of. Having something easy to just heat up when I'm hungry keeps me from surviving solely on crackers and peanut butter. Secondly, its flavoring is so similar to chicken noodle soup, its instantly comforting. An' who don't like that?

Here is what you will need:

½ whole Onion, Diced
1 clove fresh garlic, minced
1.5 cup Quinoa
2.5 cups Organic Low-sodium Chicken Broth
1 teaspoon Ground Black Pepper
1 teaspoon Thyme
2 whole Medium-sized Carrots, Chopped
1 cup Fresh Baby Spinach
Shredded Chicken Breast

Serves 4. Or two generously with leftovers!

(Does anyone else find it odd that Rachel Ray puts her mug on her stock boxes? I mean, it shouldn't annoy me, Paul Newman has his face all over his products and I never gave him a second thought.)

To start toss your chicken in the oven and bake at 375 for 2o minutes. Next rinse the quinoa. The seeds are coated with saponins, naturally-occurring plant chemicals that can be bitter. They keep insects from eating the plant but if you don't rinse the seeds properly you wont want to eat it either! While most quinoa is rinsed prior to packaging, I always rinse it again to be sure. Simply put it in a bowl and swirl it around in water, drain in a very fine mesh strainer, and repeat until the water is clear. Now, while the chicken is cooking prepare the main part of the dish.



Dice the carrot and onion and mince the garlic.
Spray a large saute pan with nonstick cooking spray or drizzle with extra virgin olive oil if you don’t need to keep the recipe low-fat. I like a combo of both. Heat pan over medium heat and cook onion, garlic carrot and quinoa for about five minutes.

This picture is blurry. I'm sorry. I never took a photography class in school and am just now learning about F-stop/aperture values, shutter speed and depth of field. As you can see even armed with this info I still have no idea how to take a decent picture. ANYWAY. You want the onions to become translucent and tender and the quinoa to slightly toast.

Add the chicken broth...


...and spices, bring mixture to a boil. I only had a pinch of thyme left so I tossed in some rubbed sage as well.
Cover skillet and turn heat to low. Let everything simmer until most of the liquid is absorbed- about 10 minutes.


While the quinoa is simmering, using two forks if the chicken is still hot, shred the chicken breast.


Add the shredded chicken to the quinoa
and mix together allowing to simmer until all of the stock has absorbed.


Finally, turn the heat off and mix in the spinach


It will wilt as you blend it with the other hot ingredients. Salt and pepper to taste!

Warm and nutty comfort quinoa!

Garnished with some sliced green onion and Parmesan cheese (there was also some Texas Pete nearby).


Delicious!

BBQ Meatballs

Chris: "Well I never thought I would sit down at the table and plow through a tray of meatballs."
Coming from him this is high praise. Chris doesn't sit down at the table and plow through anything unless its got "chocolate chip cookie" in the title.

About twice a year Eurosport, the fabled soccer traders, has a big 'yard sale.' Which means everyone, remotely interested in the sport, within a 50 mile radius comes out of the wood work to get their hands on discounted apparel, boots, and equipment. Because we live directly across the street we end up being prime parking for Chris's friends. On this particular night the rain from Hurricane Ida was continuing to drown us. It was a miserable night to be out, that is, unless you need shin guards. Wanting to have something warm and comfort-y to offer in case anyone popped in I pulled up this meatball recipe adapted from The Pioneer Woman. We only had one guest but I guess that's for the best because there weren't any leftovers!

Here is was you need:

For Meatballs

1 pound Lean Ground Beef
1 pound of Lean Ground Turkey
1 cups Oats
1 cup Milk
3 Tablespoons finely minced Onion
two cloves finely minced garlic
1-½ teaspoon Salt
ground black pepper to taste
1 cup flour
Canola Oil

For Sauce
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons minced Onion

Preheat oven to 350 degrees.

In large bowl: add your ground meat

and your oats. I can almost hear my mother's gasp from here. I'm not using white bread soaked in milk, oh the horror!!

Mince the garlic

and the onion

and toss it in the bowl. Add salt,

pepper (if you're me, a generous amount of pepper),

and milk. Now take your rings off and get your hands in there.

Once you've got all the ingredients incorporated nicely, lets roll. If you have a cookie dough scooper you can use that to ensure you get a uniform size. I'm just eyeballing it. Place the meatballs in a baking dish.

When all the meatballs are rolled stick the dish in the freezer for 5 minutes (I'm using a cookie sheet now and a baking dish later because I really love to wash dishes. And because I only have so much room in my freezer.) This will make them easier to handle in the flour and frying pan.

Out of the freezer immediately dredge the meatballs through the flour lightly coating them evenly.
then drop them into a pan of heated canola oil until browned on the outside.


aww yeah. This smells divine.

Return them to the baking dish. Now lets make the sauce.

Mix ketchup, sugar, Worcestershire, vinegar and onion together in a bowl.

it is that easy.

With a basting brush, cover the meatballs with the sauce and bake at 350 for 45 minutes.

I served them along side rosemary roasted golden potatoes and wasn't even able to get a final picture before they boys got into them.

They're perfect for casual gatherings this holiday season! Enjoy!

Hugo's Chicken

This recipe came to me by way of my nephew's mother in law, Cherrie, who was once a postal carrier. On her route she delivered mail to a little old man who, on occasion, would invite her in for lunch. On the days that they dined together Hugo would make her paper thin, pan fried chicken cutlets. Cherrie has long since retired from her postal service career but the memory of her friend lives on through his chicken. I never had the pleasure of meeting Hugo or having him cook for me but sometime during their friendship he shared his secrets with Cherrie. This recipe is a family favorite, and will fast become one of your family's as well.



Here is what you will need:

(Because I have a tendency to 'eyeball it' as always, all measurements are approximate)

2-3 chicken breasts
2 cups Panko Bread crumbs
1/4 cup fresh grated Parmesan
1/4 cup fresh grated Romano
2 tablespoons Italian herbs/spices (basil, oregano)
1 egg
1/2 cup Olive oil
Splash milk or cream
salt and pepper


I'm going to build and assembly line. Lets first start with the breading mix. The secret here is in the cheese and isn't that always the way?

You will want to blitz the cheese so throw both the Parmesan and the Romano into your food processor


and give it a few pulses.

Put your bread crumbs in a shallow dish, add your dried herbs and salt and pepper. As you can see here I am cutting corners and using an Italian style bread crumb which already has the herbs in it.

Now combine the cheese and the bread crumbs and mix together.

In a separate dish whisk together cream and egg. Set aside.

Now for the chicken. Ready to get your hands dirty? Lets go:

Trim away the fatty pieces and cut the breasts in half making thin cutlets.

To make sure I get the breasts as thin as possible I cover the trimmed breasts with cling wrap and gently pound with the flat side of a meat mallet. Once the chicken is prepared, its time for a bath.

Dip the chicken in the egg wash. Make sure it gets a good dunk.

Now for a roll in the hay, er, bread crumbs. Thoroughly cover the chicken with breadcrumbs and place on a clean plate. If you are using regular bread crumbs I recommend doing a double dip in the egg and then back in the breadcrumbs. However, this isn't necessary with panko. They're good and crispy in just one coat.

Continue until all of the chicken is breaded and ready to be cooked.

In a large skillet add your olive oil and heat over medium heat. Once the oil is hot, drop the cutlets in the pan. Wait just a few minutes and flip.

Because they are so thin they will cook quickly. So keep and eye on it. Once the chicken in firm to the touch and your breading has browned on both sides remove the chicken from the pan and place on a serving dish lined with a paper towel (to soak up and excess oil).

To ensure you are fully enticed by the goodness that lies within lets have a closer look shall we?

Those little golden brown bits of cheese are calling your name.

But this is my plate, so you're just going to have to make your own. Yum!