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Cantaloupe and Pork Salad

June 11, 2010 By The Recipe Mom Leave a Comment
melonpork

What You Need:

1 (1 lb.) pork tenderloin
1 tbsp + 1 tsp dry Caribbean jerk seasoning, divided
1 tsp lime zest, grated
1/4 C lime juice
1 tbsp honey
8 C of mixed salad greens
1/2 cantaloupe, cut into wedges

How to Make It:

Heat the oven to 425 degrees.
Rub 1 tbsp of jerk seasoning over the loin and place the loin on a rack in a shallow baking pan.
Place in the oven and roast for 30 minutes or until the internal temperature reaches 155 degrees.
Transfer the loin to the cutting board and cover loosely with foil to keep warm.
Let the loin stand at least 10 minutes, uncover and slice.
Whisk together the lime zest, juice and honey.
Place the greens on to a platter, add the cantaloupe wedges and carefully pour the sauce over the top.

Makes 4 servings

Jerk seasoning comes in many forms such as powder, dry paste or even as a marinade. Try making your own by mixing together allspice, hot chilies, salt and thyme then add your own special touch. These touches can be garlic, cinnamon, nutmeg, ginger or even brown sugar. Pork and cantaloupe compliment each other well making this both a healthy and tasty salad main course meal.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 265; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Protein 26g; Fiber 2g Cholesterol 67mg; Sodium 104mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Lunch Ideas, Pork, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Let a Warm Beverage Brighten Your Winter

February 2, 2010 By The Recipe Mom 1 Comment
cupoftea

cupofteaWhat can be more warming than curling up with a cup of mulled cider or hot chocolate on a cold winter day? A warm beverage can take the blustery blues out of winter and give us a warm cozy feeling from our heads to our toes. The possibilities for something warm to curl up with are endless and here are just a few ideas.

Kids and adults savor the taste of hot chocolate. Warm milk, chocolate and marshmallows have a way of soothing us. Today packaged hot chocolate mix is in abundance. There are numerous types and various flavors. Yet there’s nothing quite like homemade hot chocolate to warm and sooth a cold and tired body.

Apple cider is a great way to warm up on a blustery day. Mulled cider gets its comforting effect from spices infused in the flavor during heating. Cinnamon, nutmeg and cloves are the spices most often used. Mace, ginger, allspice, orange slices and lemon zest can also bring out the flavor of a mulled cider. Ground spices may be used, but the taste will differ slightly. It’s best to use whole spices to achieve a full flavor.

Steep cider over low heat to achieve the best results when making mulled cider. Simmering the cider for a couple of hours will bring out the best flavor. Do not boil the cider or the taste may become bitter. To keep your cider warm, place it in the crock pot after simmering.

We are fast finding in today’s world that tea is one drink that offers a healthy alternative to caffeinated beverages. There is an abundance of flavored teas, comforting teas and healthy teas available today. Herbal teas have also become a big hit.

Most herbal teas contain no caffeine. Mint teas have large amounts of vitamin C. This may also be a problem for those whose bodies are sensitive to this vitamin. Mint teas, for those who can enjoy them come in many flavors. Peppermint tea is quite soothing but can be hard on the bladder and digestive system if consumed on a regular basis. Spearmint tea is soothing and is easy on the digestive system.

To achieve the perfect mint tea that your body can tolerate try making your own. Add mint leaves to tea while steeping. It may take a few tries to find the right adjustment of mint, but it is well worth it when you do.

Chamomile tea is another comforting herbal tea. Be careful if you are allergic to ragweed as chamomile is related to the ragweed family. Chamomile is great for naturally relieving muscle spasms that can be brought on by the cold weather.

Flavored hot water might sound a little strange but with some imagination flavored hot waters can be quite delicious. Add flavored extracts with a tiny bit of brown sugar or honey. Stir in orange, lemon or lime zest to add flavor. Spices can be added to give hot water a delicious taste.

Enjoying a cup of warmth can be one way to fend off that winter chill. Head off to the grocery store and see what might be available or better yet experiment on your own. Cuddle up and enjoy.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , , , , , , ,

Lucky Irish Corn Beef and More

January 27, 2010 By The Recipe Mom Leave a Comment
irish

irishWhat You Need:

1 large onion, halved and sliced thin
2 celery stalks, sliced thin
2 lbs. deli corned beef, sliced thick
2 large russet potatoes, unpeeled and cut into 1/2 in. cubes
2 C of carrots, sliced
1 head of green cabbage, chopped
1/2 C of beef broth
1/4 t of allspice
1/4 t of salt
1/4 t of pepper
2 bay leaves

How to Make It:

Let the oven preheat to 450 degrees.
Grease the bottom, sides and lid of a Dutch oven pan well.
Separate the onions and place them in the bottom of the pan.
Spread the celery over the top of the onions.
Add the corn beef slices.
Place the potatoes and carrots over the top of the corn beef.
Stuff the cabbage into the pan being sure that the lid will still fit tightly on the pan.
Place the broth into a bowl and whisk in the allspice, salt and pepper blending it in well.
Pour the mixture over the cabbage.
Lay the bay leaf on top.
Cover and bake 30 minutes or until the meat is cooked through and vegetables are tender.
Remove the bay leaf before serving.

Makes 4 servings

Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it is sliced thick to keep it from becoming a crumbly mess. If you would like more sauce add more beef broth to your pan. The amount will depend on how juicy you want your dish so add about 2 T at time until it is just the right amount.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 298; Fat 16g; Carbohydrates 22g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17g; Fiber 5g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Allspice Oranges with Honey

November 2, 2009 By The Recipe Mom Leave a Comment
oranges

orangesWhat You Need:

3 1/2 C of water, divided
4 large oranges
1/2 C of honey
1/4 t of allspice
1 t of rum extract

How to Make It:

Pour 3 C of the water into the bottom of the pressure cooker.
Place the unpeeled oranges into the water.
Bring the pressure to high and poach the oranges for 3 minutes.
Release the pressure quickly under cold water then remove the oranges and drain off the water.
Peel the oranges and place them back into the pressure cooker.
Add the remaining water, honey, allspice and extract to the pressure cooker.
Bring the pressure back up to high and cook for 2 minutes.
Allow the pressure to release on its own then remove the oranges to a serving bowl.
Heat the sauce over medium heat, stirring occasionally, until the sauce is thick.
Pour the sauce over the oranges just before serving.

This is a very versatile dish it can be used as a side dish or dessert or even for breakfast. If you prefer you may use grapefruit instead of the oranges. When cooking fruit make sure it doesn’t touch the sides of the cooker or it will burn.

Makes 4 servings

Filed Under: Breakfast Ideas, Desserts, Healthy Eating, Kid Friendly, Pressure Cooking, Recipe Cards, Side Dishes, Soups and Salads, Summer Cooking Tagged With: , , , , , , ,

Dried Mixed Fruit Topping

October 22, 2009 By The Recipe Mom Leave a Comment
dried-mixed-fruit

dried-mixed-fruitWhat You Need:

2 C apple juice
1 C dried mixed fruit
1/2 C of raisins
1 cinnamon stick
1/4 t of allspice
1 t rum extract
1 T of honey
1 1/2 slices of lemon, peeled

How to Make It:

Pour the apple juice into the pressure cooker.
Stir in the dried fruit and raisins.
Add the cinnamon stick to the cooker. .
Stir in the allspice, rum extract and honey.
Carefully lay the lemon slices into the mixture.
The cooker is brought to high pressure and the mixture is cooked for 3 minutes.
Quickly release the pressure under cold water.
Place the cooker on low heat and stirring constantly cook until the topping is thick.

This dish may be used as a topping for ice cream, yogurt or vanilla pudding. Ito make this for a holiday gathering substitute 1/2 C of cranberries, 1/2 C of blueberries and 1/2 C of cherries instead of the mixed fruit. Dried will swell during the cooking process so be careful to only fill the cooker about 1/2 full. This will prevent the fruit from blocking the vents.

Makes 4 servings

Filed Under: Desserts, Recipe Cards Tagged With: , , , , , , , , ,

Yummy Pumpkin Cake Roll

September 19, 2009 By The Recipe Mom Leave a Comment
pumpkinpuree

pumpkinpureeThis yummy pumpkin treat is pretty easy to make and so much fun to eat. Spreading cream cheese over a moist pumpkin cake then rolling it all up together makes for a perfect Halloween meal dessert not to mention the wonderful aroma that spreads through your whole house.

Many recipes call for a homemade pumpkin puree. It is up to you if you want to take the time to do this little feat. It’s pretty simple to do but is rather time consuming. If your short on time canned pumpkin works just as well. This recipe includes all the spices so try to choose a canned pumpkin that doesn’t include them. If your pumpkin includes the spices just leave them out when making this recipe.

Start by preheating the oven to 375 degrees. Use a 15X10 inch sheet cake pan and spray it lightly with a non stick cooking spray. Lightly flour the pan shaking off any excess flour.

To make the pumpkin roll you will need 3/4 C of flour, 1/2 t of baking powder and a 1/2 t of baking soda. The spices include 3/4 t of cinnamon, 1/4 t of allspice and 1/4 t of salt. Include 3 eggs, 1 C of sugar, 1/2 t of vanilla and 2/3 C of pumpkin puree.

Sift the flour, baking powder and baking soda together in a mixing bowl. Fold the spices into the mixture well the set aside. Place the eggs and sugar together in a separate bowl and beat on high for 5 minutes or until fluffy. Beat in the vanilla and puree until blended in well.

Slowly add in the flour mixture stirring the mixture as you add. Continue to stir until blended in well. Pour the batter into the prepared pan. Bake for 13 minutes or until the top springs back when lightly touched with a finger being careful not to over bake.

Lay a clean dish towel on a flat surface and sprinkle it lightly with powdered sugar. When the cake is done immediately turn it out onto the prepared dish towel. While the cake is still hot sprinkle it with some powdered sugar then roll the cake up with the towel. Set aside to cool.

To make the filling you will need 8 oz. of cream cheese, softened, 2 T of butter, softened, 1/2 t of vanilla and 1 C of powdered sugar.

Place the cream cheese, butter and vanilla into a bowl and beat with an electric mixer on high until light and fluffy, about 5 minutes. Add in the powdered sugar and beat until blended in and smooth.

Unroll the cake from the towel. The cake may crack slightly especially if it has not cooled completely. These cracks can be fixed when the filling is spread over the cake. Spread the filling evenly over the cake leaving about 1/8 inch uncovered around the edges of the cake. When the cake is rolled up the filling will spread to the edges without squirting out. Cover the roll with plastic wrap and chill until ready to serve or place in foil and freeze for up to 2 months.

Pumpkin rolls are a special treat for anyone who enjoys the taste of pumpkin. Cut off a nice slice, sprinkle with powdered sugar and enjoy.

Filed Under: Desserts, Halloween, Recipes, Today's Kitchen Tagged With: , , , , , , , ,