Stirring the Pot - Turkey Tenderloins and Sweet Potatoes

I featured the picture of this tasty meal on my photography blog this past week and received several requests for the recipe. I aim to please.

Orange-and-Chipotle-Glazed Turkey Tenderloins

Serves 4

1/4 C orange juice

1/4 C juice from 2 limes

1/4 C packed brown sugar

1 T molasses

2 t minced canned chipotle chiles in adobo sauce

2 turkey tenderloins

1 T vegetable oil

2 T chopped fresh cilantro

salt & pepper

Stir OJ, lime juice, brown sugar, molasses, and chipotle in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper. (I doubled the juice mixture cause my hubby likes LOTS of "sauce")

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook turkey until browned on all sides, about 5 minutes. Reduce heat to medium. Add OJ mixture and cook, turning turkey occasionally, until turkey registers 160 degrees. 14 to 17 minutes. Transfer turkey to cutting board, tent loosely with foil, and let rest for 5 minutes.

Simmer glaze until thick and syrupy, 3 to 4 minutes. Cut tenderloins crosswise into 1/2 inch thick slices and arrange on platter. Stir cilantro into glaze and season with salt and pepper. Pour glaze over turkey. Serve.

My tips: 1) I doubled the juice mixture cause my hubby likes sauce. 2) Divide the leftover Chipotle Chiles and Adobo sauce in Ziploc snack bags and freeze for future use.

Mashed Sweet Potatoes

In large saucepan, bring 1 1/2 pounds (about 3 medium) sweet potatoes, peeled and cut into 1/2 inch cubes, to boil covered by 1 inch of water. Reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain potatoes and return to pot. Add 1/4 C orange juice, 1 tablespoon molasses, and 3 tablespoons unsalted butter, and mash until smooth. Season with salt and pepper. Cover to keep warm. Serves 4.

I found this delicious meal in the Spring 2011 edition of 30-Minute Suppers by America's Test Kitchen. There are several recipes I will be trying from this seasonal magazine. Thank you for stopping by and visiting. Is this a recipe you'll try?

Peace and Joy,
Susan

Psalm 128:2 (NKJV) When you eat the labor of your hands, You shall be happy, and it shall be well with you.

Stirring the Pot - Poached Pears with Vanilla

This lovely recipe satisfies several food blog hops. Since I'm new to this game, I hope I get them right. This recipe is a prime example of the ease of cooking with Mark Bittman. His cookbook, How to Cook Everything 2,000 Simple Recipes for Great Food is my new favorite. I must confess that my blog peep, Pam @ Sidewalk Shoes is the one who introduced me to this awesome cookbook. Thanks Pam! 

Let's get to the important part.....the recipe.

Poached Pears with Vanilla

Makes: 4 servings

Time: about 20 minutes, plus time to cool

Pears can be poached at any stage of ripeness, with sugar added to the cooking water making up for any lack of fully developed natural sugars. So even with an unripe pear, this becomes an impressive, light dessert.

Other fruits you can use: apples, apricots, peaches, nectarines, kumquats, or pineapple.

2 1/2 Cups Sugar

1/2 Vanilla bean, split lengthwise, or one 3-inch cinnamon stick

5 Cups Water

4 Pears

1) Combine the sugar and vanilla or cinnamon with 5 cups water in a medium saucepan (large enough to accommodate the pears) over high heat. Peel the pears leaving their stems on. Core them by digging into the blossom end with a melon baller, spoon, or paring knife.

2) Lower the pears into the boiling water and adjust the heat so that it simmers gently. Cook, turning the pears every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually from 10 to 20 minutes. Turn off the heat and allow to cool in the liquid.

3) Transfer the pears to serving plates. (At this point, you may cover and refrigerate the pears for up to a day; bring to room temperature before serving.) Reduce the poaching liquid to a cup or less (this can also be stored for a day), then spoon a little over each pear before serving.

You can see the beautiful red pears I selected for this recipe. I did switch up the order of peeling and coring. I figured it would be easier to dig the core out before I peeled the pears. I'm so glad I did. The skin gave me a better hold on the pear. Otherwise, it would have been slickery.

Here are the tools I used for this recipe:

Pretty basic. This coring tool is a Pampered Chef product. They no longer have this exact item. But they do carry something similar. The Core & More. I use this for strawberries, tomatoes, and now, pears. If you're interested, I'm having a PC catalog show that is open through the end of the month. Your order will be shipped directly to you. Email me for details.

I'm at the "cool in the liquid" stage of this recipe. After the poaching liquid is reduced, I'll take a photo of the finished product. In the meantime, here's what they looked like when they were simmering away. You can see the vanilla bean and seed specks floating in the poaching liquid.

Thank you so much for stopping by and visiting.

This will be my entry for Make It With ...... Mondays #2 Vanilla



This is also my entry for Tackling Bittman Recipe Blog Hop here:

 

and here:



and for the Mark Bittman Food Matters Cookbook giveaway at girlichef .

Peace and Joy,
Susan

Philippians 4:6 (NKJV) Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God;

Stirring the Pot - Tackling Bittman

My blop peep Pam at Sidewalk Shoes is hosting a recipe hop called Tackling Bittman Recipe Hop. This is my first blog hop of this type. I'm excited yet scared. Excited to try new recipes. Scared that I'll somehow mess this up.

My hubby and I were at the grocery store tonight trying to decide what to have for dinner. He chose center cut pork chops. When we got home, the first thing I did was go to the index of my new Mark Bittman cookbook How to Cook Everything 2,000 Simple Recipes for Great Food. The Skillet Pork Chops Eight Ways looked like an easy method so I went for it. Here's the basic recipe:

4 shoulder or center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 tablespoons minced challot, onion, or scallion
1/2 cup chicken, beef, or vegetable stock
1 tablespoon butter or more olive oil (especially if it's flavorful)
1 tablespoon freshly squeezed lemon juice or vinegar
Chopped fresh parsley leaves for garnish

1) Sprinkle the chops with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes. Add the olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over, no longer than 4 minutes total and preferably less.

2) Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops onjce or twice, until the wine is all but evaporated, about 3 minutes. Add the stock, turn the heat down to low, cover, and cook for 10 to 15 minutes, gturning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink, and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.

3) Transfer the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup stock or water; cook, stirring and scrapping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, pour over the chops, garnish with parsley, and serve.

Of the eight ways to prepare them this is what I selected: Pork Chops with Mustard. In Step 3, stir in 1 tablespoon or more of Dijon mustard with the lemon juice (some capers are good here, too, as is a dash or two of Worcestershire sauce). Finish as directed.

My variation: My hubby does not drink alcohol, so I substituted stock for the wine. I also added lemon zest and used some of my basil herb white wine vinegar.

The result? Delicious! The hubby is a fan. Here's a pic of the end result. Baked potato and pork chop with mustard sauce. Salad on the side that didn't make it into the photo.

Thank you Pam at Sidewalk Shoes for hosting this fun blog hop. If you'd like to participate, please go here and read the guidelines. Thanks for stopping by and visiting.

Peace and Joy,
Susan

Ephesians 5:1-2 (NKJV) ¹ Therefore be imitators of God as dear children. ² And walk in love, as Christ also has loved us and given Himself for us, an offering and a sacrifice to God for a sweet-smelling aroma.

Stirring the Pot - Orange Salad

I promised this recipe a few weeks ago. I love this orange salad. My granny made it every year for Thanksgiving and Christmas dinners. It's sweet, delicious, light, and scrumptious.

Grandma G's Orange Salad

1 pkg orange jello
1 pkg regular vanilla pudding (not instant)
1 pkg tapioca pudding
1 sm can drained mandarin oranges (reserve juice)
3 cups water (use some of the reserved juice to account for part of the water)
1 8 oz container cool whip

Combine the jello and pudding mixes in a small sauce pan. Add the reserved juice plus enough water to equal 3 cups. Bring to a boil. Remove and cool. Blend in the orange segments. Gently fold in the cool whip. Refrigerate.

Note: This recipe uses the small size packages of jello and pudding. If you use the large packages, double the water and oranges. Then use a larger container of cool whip.

Thank you for stopping by and visiting. I hope you enjoy this delicious "salad" (desert) as much as my family has enjoyed it.

Peace and Joy,
Susan

Psalm 29:11 (NKJV)  The LORD will give strength to His people; The LORD will bless His people with peace.

Stirring the Pot - Southwestern Chicken Appetizer

This is a great appetizer. I served this at the cookie exchange. It was a huge hit. You can cut in half if you're serving a small group of about 10.

Southwestern Chicken Appetizers

1 Loaf French Baguette, thinly sliced

2 Cooked Chicken Breasts, finely chopped (about 2 C chopped)

1 Small Bell Pepper (any color)

1 Jalapeno, seeded, cored, shopped

1 C Shredded Cheddar Cheese, Divided Use

½ Small Onion, finely chopped

½ t Kosher Salt

¼ to ½ C Mayonnaise (I use Hellman’s)

1 Clove Garlic, minced

2 T Pampered Chef Southwestern Seasoning

1 Lime, zest and squeeze

2 to 3 Plum Tomatoes, thinly sliced

3 T Freshly Snipped Cilantro

Combine chicken, peppers, onion, salt, garlic, seasoning mix, and lime juice. Add just enough mayo to hold mixture together.

You can stop here and keep in refrigerator until ready to serve. I make this a day ahead of time. Then when I’m ready to bake:

Add- ½ C cheese to chicken mixture and mix until well combined.

Place sliced baguette on baking sheet. Spread chicken mixture evenly over bread slices (about a T per slice), slightly flattening the top. Top each with one sliced tomato; sprinkle with leftover ½ C cheese. Bake at 375 until cheese is melted. Remove from the oven and top with freshly snipped cilantro. Serve warm.

Hope you enjoy this recipe as much as we did. 

Peace and Joy,

Susan

Matthew 2:10 (NKJV) When they saw the star, they rejoiced with exceedingly great joy.

Stirriing the Pot with a Cookie Recipe Exchange

 I'm having a Christmas Cookie Exchange this Saturday IRL so when Sara decided to hold a virtual cookie recipe exchange I was on board. There are several cookies I like to make every year, but these two are a must: Snickerdoodles and Walnut-Maple Drops. I acquired this scrumptious cookie recipe in 2002 from a Land O Lakes cookie recipe book. You know the kind. They sit at the end of the check out lane tempting you to look inside. So I did. lol It's the only place I've every seen this recipe. It's crispy on the outside and soft on the inside. It has an unexpected flavor from the maple flavoring. Do try it. They're not your ordinary oatmeal cookies.

Walnut-Maple Drops
1 Cup firmly packed brown sugar
1/2 Cup sugar
1 Cup Land O Lakes Butter, softened
2 eggs
2 teaspons imitation maple flavor
1/2 teaspoon vanilla
2 Cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats (I use old-fashioned)
1/2 teaspoon baking soda
1 1/2 Cups chopped walnuts
60 large walnut pieces (enough for one large walnut piece on each cookie)

Heat oven to 350. Combine brown sugar, sugar, and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs, maple flavor, and vanilla. Continue beating until well mixed (1 to 2 minutes). Reduce speed to low, add flour, oats, and baking soda. Beat until well mixed (1 to 2 minutes). Stir in 1 1/2 cups chopped walnuts by hand.

Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet (I use parchment paper). Press walnut piece onto top of each cookie. (Don't skip this step.) Bake for 9 to 13 minutes or until edges are lightly browned. Cool completely.

The Snickerdoodle recipe comes from an older Betty Crocker cookbook. If anyone is interested in it, I'll be happy to post it too.

We'd love for you to post your favorite recipe and link up in the First Annual Cookie Recipe Exchange. How you ask? It's super easy. Just hop on over to Sara's and link up. Thank you so much for stopping by and visiting. Please let me know if you try these and if they were a hit.

Peace and Joy,
Susan

Psalm 51:10 (NKJV)  ¹⁰ Create in me a clean heart, O God,         And renew a steadfast spirit within me.

Stirring the Pot - Cookbook Winner!

Back in October, I entered to win a book from my awesome blog peep Pam at Sidewalk Shoes. Pam and I have a history. Sort of. She reviews cookbooks, recipes, and wine. I try, buy, and taste many of her recommendations. For instance, last year she posted a review on The Flavor Bible by Karen Page and Andrew Dornenburg. Shortly after that, I went to the local bookstore to take a look at it. Let me just say, I was not disappointed. I purchased it and refer to it frequently.

Another book that Pam recommended provided me with several new canning recipes, infused oils, and herb vinegars. I'll be writing about those in another post.

All that to say.....I WON! I WON! I was so excited when Pam announced that I was the winner of What to Drink with What You Eat by Andrew Dornenburg and Karen Page. When it came to my door, oh my. It's a beautiful book, chocked full of pairings. Pairings of food and beverage. Whether your beverage of choice is wine or beer, tea or water, coffee or spirits. Whatever you have on hand. The first half of the book is by food. The second half of the book is by beverage. So if you had a bottle of Sangiovese that you wanted to drink or even a root beer, you could look up what would go good with it.

Here's what the cover looks like:

Thank you, Pam, for the book, your generosity, your reviews, and your recommendations. I have not once been disappointed with anything I have tried. Looking for the perfect pairing of beverage and food for your holiday gathering? Try this book.

Peace and Joy,
Susan

Ecclesiastes 5:18 (NIV) This is what I have observed to be good: that it is appropriate for a person to eat, to drink and to find satisfaction in their toilsome labor under the sun during the few days of life God has given them—for this is their lot.

Stirring the Pot - Feeding a Crowd

It seems that cooler weather begs for large gatherings and bonfires. I don't know about you, but in our neck of the woods we love sitting around a fire, swapping lies, and eating. OK, not lies.....but there are definitely a lot of stories floating around. Anyway, we eat chili, hot dogs, or my favorite....Sloppy Joe's. Here's a recipe to feed that crowd without a lot of fuss:



5 #s Ground Round
5 Vadalia Onions, chopped
2 Cloves Garlic, minced
2 Red Bell Peppers, chopped
6 Celery Stalks, diced
1 to 1 1/2 Bottles Ketchup (32 oz)
2 to 3 T Worcestershire Sauce
1 to 2 T Olive Oil
Salt and Pepper to taste



Saute the celery, then the onion, garlic, bell peppers in the olive oil. Put in "turkey roaster." Season, brown, and drain the ground round. Add to the sauteed vegetables. Start with one bottle of ketchup. Pour it in and mix it up. If it seems dry, add more ketchup. Then add in the Worcestershire Sauce. Stir it all up really, really good. Check and adjust the seasoning.



Set the buns, plates, chips, and any other side dishes next to the roaster. This stuff will disappear. Go enjoy the party. Your work is done. 



Peace and Joy,
Susan

Psalm 51:12 (NIV)  Restore to me the joy of your salvation and grant me a willing spirit, to sustain me.

Stirring the Pot - Taco/Fajita Seasoning

The first questions in last week's RD12 was: "What is your favorite Mexican dish?" and this was my answer: "My homemade soft shell tacos/burritos. I generally use leftover meat, grate some carrots to saute with the onion and garlic, add a little of my own taco/fajita seasoning, green,  red, yellow, orange bell peppers (whatever you have on hand), a little jalapeno, then some black beans (rinsed and drained, please). Roll it all up in a warmed flour tortilla and top it with a little sour cream, salsa, and grated cheese. Sometimes, I have some sliced avocado on the side too. Don't have tortillas? Crush some tortilla chips on a plate, cover with lettuce, then top with all that stuff above. Delicious! Ummmm.....can I see a show of hands? Who's coming over for dinner? lol"

Here's the taco/fajita seasoning recipe:

3 Tabl Chili Powder
6 Tabl Corn Starch
1 1/2 teasp Kosher Salt
1 1/2 teasp Black Pepper
3/4 teasp Garlic Powder
3/4 teasp Onion Powder
3/4 teasp Oregano
1 1/2 teasp Paprika
3 teasp Cumin
3/4 teasp Cayenne

Combine all ingredients, mix thoroughly. Store in air tight container.

Directions for use:


Brown one pound ground meat. Drain. Add 3 Tablespoons Taco Seasoning mix. Stir in 2/3 Cup water. Simmer 10 minutes.

Please enjoy and share this recipe.


Peace and Joy,
Susan

Psalm 128:2 (NIV)  You will eat the fruit of your labor; blessings and prosperity will be yours.

Stirring the Pot - Crying Over Onions

After my first "Stirring the Pot" post, I had some requests for the caramelized onion recipe. Today, This Day, I'm sharing two onion recipes. I know. You can barely contain your excitement.

Vinegared Red Onions

3 pounds red onions
4 cups white wine vinegar
1 clove garlic

Peel onions. Slice onions 1/4-inch thick; separate slices into rings. Bring vinegar and garlic to a boil; reduce heat and simmer 5 minutes. Add onion rings to vinegar mixture. Simmer, covered, about 5 minutes. Discard garlic. Pack hot onions into hot jars, leaving 1/4-inch headspace. ladle hot pickling liquid over onions, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 6 half-pints. (This is straight from the Ball Blue Book canning guide.)

These are beautiful, tangy, and delicious. I add them to salads and pasta dishes, on top of burgers, and relish trays. What dishes would you use them in? Yep. I'm fishin. lol

Caramelized Red Onion Relish

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each: salt and freshly ground pepper

Slice onions into very thin slices. I used a mandoline to get thin. even slices. And make the job of slicing go faster.

Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently.

Season to taste with salt and pepper. Spoon into a clean wide-mouthed jar and cool briefly.

Ladle relish into hot jars, leaving 1/2-inch headspace. Process 10 minutes in boiling water canner.

Balsamic vinegar is the magic ingredient in this recipe. It adds a pungent sweetness to the caramelized onions. Serve with barbecued or broiled meats such as steak, lamb chops, and chicken. (This is straight from The Complete Book of Small-Batch Preserving. I found out about this great canning book from my blog peep, Pam at Sidewalk Shoes. She has posted several recipes from it. It's a great book, especially if you only want to do small amounts.) I tripled this recipe. Yes, I have a huge skillet.) They are ridiculously delicious and go fast!

Either of these recipes should work with other varieties of onions. But, you will lose some of the coloring that the red onions add. And....ok. So I'm not really crying over onions. My eyes did tear up a little from slicing so many onions at one time tho. ahaha

If you make either of these, please let me know how they turn out for you. I'd love to know how you use them.

Be sure to go here and leave a comment to enter my giveaway if you haven't already done so.

Peace and Joy,
Susan

Philippians 3:14 (NKJV) I press toward the goal for the prize of the upward call of God in Christ Jesus.

Stirring the Pot

Someone who loves to proliferate the tension and drama between 2 or more feuding people/groups in public to get a raise of people in hopes of starting a storm of drama and uncomfortable conflict, sometimes for personal gain but oftentimes just for the thrill of confrontation.

Mike is always spreading rumors about "whats goin' on" between Josh and Emily but we know he just loves to stir the pot.

That's the first thing that pops into my mind when I think of stirring the pot. But that's not what this is about. It's about a cooking pot. This Day....it's a canning pot. Canning requires a lot of stirring. I've been doing a lot of canning lately. I've been doing a lot of stirring lately. I set two timers when I'm canning. One timer for the entire length the ingredients have to cook. A second timer to remind me to stir the pot. I have a tendency to multi-task which causes me to lose track of time. So I set the second timer to help keep me on task.

At this time of year, there is so much fresh produce available. I love it! I've pickled jalapenos. Made peach jam. Caramelized onions. Salsa. Pesto. Hence, stirring the pot.

Today, I'd like to share with you the awesome recipe I found for Lemon & Almond Basil Pesto. Normally, I would use pine nuts in my basil pesto. Have you priced pine nuts? They are off the charts. Seriously. So, I started searching for some alternative pesto recipes. This one is amazing. You will love it! I made some changes to the original recipe. So this is truly my recipe. FYI. I buy big bags of almonds and walnuts at Sams all the time. They are my go to snack.

Lemon & Almond Basil Pesto

4 C Fresh Basil Leaves
1/2 C Toasted Almonds
1 Clove Garlic, Minced
1 1/2 tsp Finely Grated Lemon Rind (Zest)
1/2 C Finely Grated Parmesan Cheese
1/2 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/2 C Extra Virgin Olive Oil
A few drops of Fresh Lemon Juice

Preparation Instructions
In a food processor or blender, briefly pulse basil leaves. Add toasted almonds (I gave them a rough chop then toasted them for about 5 minutes in a skillet set over medium heat), garlic, and grated lemon rind. Pulse several times until mixture is finely chopped, but still with some texture. Scrape down the sides of the bowl as necessary. Add Parmesan cheese, salt, and pepper, and pulse until combined. Add a few drops of Fresh Lemon Juice. This really brightens the flavor without making it soupy.
With the motor running, slowly pour in olive oil and run until combined.
Store in an airtight container until ready to use.
Makes 1 1/4 cup pesto.

I divided mine into 3 small portions and placed them in freezer safe containers for later use. Well, except for the one in my fridge that I'm using tomorrow in a pasta dish.

The fine folks at CSN Stores are going to give you an opportunity to win a $40 gift certificate to purchase whatever your heart desires from any of their online stores. This is my first sponsored giveaway, and I'm super excited for you. Be on the look out for it. It's coming up this week. Be sure to tell your friends and followers.

Peace and Joy,
Susan

Psalm 119:60 (NKJV)  I made haste, and did not delay To keep Your commandments.