Wednesday, December 3, 2008

Thanksgiving Leftovers-Post 2 Cranberry Cream Cheese Muffins

I love muffins with cranberries. I enjoy the tart flavor breaking through the sweetness of the muffin. One problem, there are never enough cranberries for me when I get a cranberry muffin. Also, if I could, every muffin would have cream cheese in it if I had my way.

So I used some cranberry sauce to make my own. So I actually made cranberry sauce to make these muffins, so technically mine were not made of leftovers. But I wanted to make the cranberry sauce tarter than you would eat plain to put in the muffins.

The cream cheese part actually, may not be necessary next time. The cranberry flavor was nice enough. But take it or leave it depending on your tastes in muffins.
This makes 12 regular muffins, or 6 Jumbo muffins. I made jumbo muffins, because for some reason, I have no regular muffin pans.

About 1 cup cranberry sauce
3/4 block of cream cheese, softened
1 TBSP maple syrup
1 3/4 cups all-purpose flour (or 1 1/3 cups flour and 3/4 cup oats)
1/3 cup sugar
2 tsps baking powder
1/4 tsp salt
1 beaten egg
3/4 milk
1/4 cup cooking oil (I used Canola)

Put the softened cream cheese in a food processor/mixer with the maple syrup. Whip until smooth.

Here is my cranberry sauce-just finished cooking. I used 100% cranberry juice to make it, so it was pretty tart. It was sweetened with some maple syrup though, I based the recipe on Pioneer Woman's.

Grease your muffin tins or line with paper cups, set aside. Pre-heat the oven to 350.

In a medium bowl, combine flour, sugar, baking powder, and salt. (I used raw sugar)

In another bowl combine egg, milk, and oil.

Add egg mixture all at once to flour mixture. Stir just until moistened.

I layered the batter with the cranberry and cream cheese.
Then I mixed it up a little to get some good cranberry distribution. Bake for about 30 minutes.

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Saturday, November 29, 2008

Thanksgiving Leftovers: Post 1

November was not a good month for me, blogging wise. I am here to make that up with several posts on how to use Thanksgiving leftovers.
I made a turkey this year, so I had plenty to use up. This first recipe also has the bonus of using leftover mashed potatoes to make a shepherd's pie. I love shepherd's pie, but on a regular weeknight making a dinner that also requires making mashed potatoes doesn't happen. So this is a nice use of leftovers. I even used leftover white wine from Thanksgiving dinner!

Thanksgiving Leftover Shepherd's Pie

1 onion, chopped
1 bulb fennel, cored and chopped into bite sized pieces
2 cloves of garlic, minced
1 TBSP butter
1 TBSP olive oil
2 carrots, halved and cut into 1/4" slices
4 celery stalks, chopped
2 tsp chopped fresh sage
1/2 cup dry white wine
3 TBSP butter
3 TBSP all-purpose flour
1 cup chicken broth
salt and pepper
1 1/2-ish cups diced leftover cooked turkey
Leftover mashed potatoes (about 1 1/2 cups)

Pre-heat the oven to 350.

Here is the chopped onion and fennel. I just love fennel, it gives winter food a Je ne sais quoi.

Melt 1 TBSP butter and olive oil in a large skillet. Add onion and fennel. Saute on med-high about 5 minutes or so, until they start to get soft. Then add the gah-lic and cook for another minute or two. Then add the other veggies and the sage.

You could use any other veggies you have lying around that you want also. I think a red bell pepper would be nice.

Turn down and let it cook a little, adding some salt and pepper.
While the veggies finish cooking, add the 3 TBSP of butter to a saucepan. Once it is melted, whisk in the flour to make the base for your sauce. This is what will make it thick. After the flour and butter come together cook it for about a minute.

Here is the butter and flour getting cozy. For this, you can't cut down the amount of butter, or it won't work. You need an equal amount of fat and flour to make this base.
Then slowly add the broth and wine, whisking it in to combine.

I didn't measure exact amounts of wine and broth, to be honest. Just keep adding until you get the consistency you want in your sauce
Add a little salt and pepper. My sauce tasted pretty salty when I tasted it, but once I ate the final product it didn't. Remember, the sauce will be with all those veggies and it will balance.

Add the turkey to the veggies, then stir in the sauce. Pour it all into a small casserole dish.

then top with the mashed potatoes.

Then top with the mashed potatoes.
Sprinkle on the grated parmesan or romano cheese.
Put it in the oven for 15-20 minutes, until the potatoes look a little browned.

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Wednesday, October 22, 2008

Barefoot Bloggers: Vegetable Pot Pie

So I liked this pot pie a lot. I changed up several of the ingredients so I don't know if the integrity of the recipe is still there. Ok the integrity might be gone since I added chicken that I stir-fried in a pan before baking. It is now a chicken pot pie. But the husband wanted the chicken. What can you do?
Other changes:
-All butter for the the crust. Shortening is not all-natural and offends my sensibilities. Or something like that.
-Veggie changes galore: I used sweet potato, butternut squash, onion, carrots, and fennel. They are seasonal, asparagus isn't.
-I used some wine instead of Pernod. Although now I wonder what the extra licorice taste would be like. Next time I will try it.
-Finally I halved the recipe.
I liked making the crust in the food processor. Much faster! And it was a great crust. I have made crust with only butter for pies before. I think it turns out well.
I thought the sauce was well seasoned, but maybe it could have been even more. Once you add all the veggies you need the salt.
Here is the original recipe.

Vegetable Pot Pie


  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 2 cups sliced yellow onions (2 onions)
  • 1 fennel bulb, top and core removed, thinly sliced crosswise
  • 1/2 cup all-purpose flour
  • 2 1/2 cups good chicken stock
  • 1 tablespoon Pernod
  • Pinch saffron threads
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 1 1/2 cups large-diced potatoes (1/2 pound)
  • 1 1/2 cups asparagus tips
  • 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
  • 1 1/2 cups peeled, 3/4-inch-diced butternut squash
  • 1 1/2 cups frozen small whole onions (1/2 pound)
  • 1/2 cup minced flat-leaf parsley

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper


Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes.

Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Here is the highly seasoned sauce. Even if it tastes salty don't be shy. The veggies soak it up.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls.

Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. (It did not take one hour for mine to be done.)

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Wednesday, October 8, 2008

Barefoot Bloggers: Butternut Squash Risotto

I knew I would like this recipe because a) I love to make risotto, b) anything with pancetta is good and c) I really enjoy butternut squash in the fall.
I love seasonal food. It makes everything seem more special. So eating my first dish this year with butternut squash in it was like a little fall celebration.
I am putting up the original amounts, but I cut them in half. It is only my and my hubby.
ALSO I did not peel and cut the squash before roasting it in the oven. I hate trying to peel and cut raw butternut squash. I get cut and annoyed. So I just cut the squash in half, put it in the oven skin down and roasted it for about the same amount of time as in the original recipe.

Butternut Squash Risotto
  • 1 butternut squash (2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock, preferably homemade
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 ounces pancetta, diced
  • 1/2 cup minced shallots (2 large)
  • 1 1/2 cups Arborio rice (10 ounces)
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan


Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

OR:Cut the butternut squash in half, scoop out seeds, and place skin down on a baking sheet. Spread some olive oil on the squash and roast in the oven for 25-30 minutes. Then dice the squash and remove skin.

Back to the regular directions now!

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

Here is the pancetta and (ahem) onion. I didn't have shallots :(

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.

Right before I add the rice.

Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.

Then, AGAIN they left out this important step. Pour yourself a glass of wine and drink while you cook. Or else the recipe will not be as good.

Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

The beautiful finished product!

I liked this risotto, I personally would have preferred the pancetta to be crispier. Maybe if I make it again I will cook that first in the pan so it can cook longer and get crisp.

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Sunday, September 28, 2008

Pumpkin Polenta with Sausage and Fennel

A morning show I used to listen to made fun of Rachel Ray all the time, especially the way the commercials for her show would always say, "Next time, on RACH!"
I have seen a few of her 40 Dollars a Day show, but not her talk show. She is strangely perky.
BUT-but, I love her magazine and I do like her recipes. And I have made a lot of them, and almost all of them have been extremely tasty.
On her website, there was a link for Fall Comfort Food. Now fall is my favorite season. And since I try to eat most foods seasonally, I get even more excited when fall food time comes around.
So this sounded really really tasty. I like sausage. And fennel. And polenta with cheese.
Some ingredient notes: Rachel always uses quick cooking polenta. I never see this at the grocery store. I see pre-made polenta which won't work, or the regular stuff which is corn grits/polenta. You are supposed to cook the regular stuff for 30 minutes. So if you use the real stuff like I did, you should probably start that before the sausage mixture.
Also, I just used freshly grated nutmeg for the first time! I grated it on my micro-plane which is really fast and easy.
And lastly, I used basil instead of parsley to garnish.
So try this out. Have it with some apple cider and watch the leaves fall.

Rachel Ray's Pumpkin Polenta with Italian Sausage and Fennel
1 Tablespoon Extra virgin olive oil
1 pound sweet Italian sausage
1 medium onion, thinly sliced
3 cups chicken stock
2 tablespoons unsalted butter
1 14-oz can pumpkin puree
1 cup polenta (quick cooking or regular)
1 tablespoon fresh thyme (I left this out)
salt and freshly ground pepper
1 cup shredded romano cheese
1/4 cup flat leaf parsley (or basil) chopped
1 large fennel bulb, thinly sliced
1/2 cup dry white wine
1/4 tsp freshly grated nutmeg (Rach says to eyeball it!)

1. Heat a medium nonstick skillet over medium-high heat and brown the sausage. Transfer the sausage to a paper towel-lined plate. Add 1 tablespoon of EVOO (1 turn of the pan) to the skillet and then the onion and fennel. Cook the vegetables over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet. Cook the wine away, a minute or so.
2. 2. In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.)
*For regular polenta, start first and cook stirring frequently for about 30 minutes.*
Remove the polenta from the heat and stir in the nutmeg, thyme, salt, pepper and Pecorino Romano cheese. Top the pumpkin polenta with the sausage and fennel. Garnish with the chopped parsley and serve.

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Wednesday, September 24, 2008

Barefoot Bloggers: Cream of Wild Mushroom Soup

So this is the sad state of my life right now. I am way too busy to blog!! This summer I loved to blog my recipes, now work and other commitments keep me so busy. This is why I am grateful for being a part of the Barefoot Bloggers group. It makes me take the time to blog!
I also liked the recipe this week, because it is not something I would have picked out to make myself. My husband doesn't like mushrooms, and while I like mushrooms a lot more than I used to I wouldn't have just decided to make this for dinner normally.
This was a great recipes for a cool fall day. I really enjoyed it. And my friend Jocelyn liked it too yay!
Note: I halved this recipe, since it was basically me eating it for dinner, and then leftovers, myself.

Cream of Wild Mushroom Soup
Source: The Barefoot Contessa

5 ounces fresh shiitake mushrooms (I used dried)
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms (I used dried porcini)
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided (I used dried lemon thyme.)
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.

Here are my stock veggies cooking away! I didn't add the thyme yet. I used dried lemon thyme I got from the Spice man at Central Market.

Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Here is the stock later, before I strain it. It smelled um-um good.

The pretty mushrooms! I did not have all fresh mushrooms. The porcini and the shitake were dried (again from the wonderful spice man at market). So I soaked them in water for a about 25 minutes then cut them.I like how the baby bellas and the other mushrooms make it look like there is a shadow.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
They left out this part of the recipe. "After adding the cup of wine to the soup, it is necessary to pour yourself a small glass of wine to drink as you finish the recipe."
I think this is crucial. :)
And also, in case you are wondering, I used a New Zealand Sauvignon Blanc.

Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.
Here is the soup pre-cream. Doesn't look quite as pretty yet, but still smells AMAZING.

Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
What a nice earthy flavor. I think next time I personally would chop the mushrooms smaller. I like the flavor of mushrooms, but the chewy texture on the big pieces wasn't my favorite. But the wine, the leeks, the cream, everything together with them was great!

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Wednesday, September 10, 2008

Barefoot Bloggers: Grown-Up Mac and cheese

I just joined the barefoot bloggers, a group of foodie bloggers who all make two Barefoot Contessa recipes each month and post them. I am very excited to join! I like the fact that someone else picks a recipe and you make it. Seems like a great way to try new things and make things you might not pick yourself.
This first recipe (for me) is a delicious mac and cheese with a more grown-up cheese taste. I enjoyed the blue cheese, there wasn't too much to be overpowering. My husband and I both had to have seconds of this. We loved this meal with green beans and a very oaky chardonnay.
The modifications I made were to use panko bread crumbs instead of slices of white bread and I used nitrate-free bacon which unfortunately does not come thick-sliced. I just feel a lot better eating bacon that is more natural.
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Just out of the oven....ymm

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Saturday, August 16, 2008

Lamb Salad by Jake

While I do most of the cooking, my husband is a great cook. Things he cooks really well include: any meat on the grill, pizza, insanely hot salsa and gourmet salads.
Since I had to work on a Saturday, Jake was given the task of making dinner. It was super yummy gourmet salad.
Some notes about the ingredients-
The lamb is from a Mennonite-type farm in which the lambs eat real grass and roam about freely. So it is always very very good. We get it from Central Market here in Lancaster. If you can get natural lamb you should.
The cherry tomatoes are Sun Golds. They are sweeter than regular cherry tomatoes, and have a thinner skin. They are amazing, and you should go out and try to buy some NOW, before summer is over.
The amounts aren't exact here. I used enough lettuce for 2 people, probably 4 cups total. You can put on the olives and feta to taste. Jake says not to use too many olives, or the flavor will be too strong. He knows gourmet stuff like this. This serves 2 people.
Gourmet Lamb Salad
1 lamb shoulder steak
Dry red table wine
Arugula (rocket)
Some romaine or other favorite lettuce
4 green onions, sliced diagonally
1 cup of Sun Gold tomatoes
Kalamata Olives
Feta Cheese
Your favorite vinaigrette, homemade or store-bought.

Put the lamb steak in a skillet. Add enough red wine to simmer the steak in. (Amount isn't real crucial, since it is just to give the lamb flavor and it cooks off anyway.) Keep an eye on it as you get the salad ready and remember to flip it once, after about 7-8 minutes.
While it is cooking, slice the olives and green onions. Cut the Sun Golds in half. Wash the arugula and lettuce, and put on two plates. Sprinkle the onion, olives, and tomatoes on the lettuce. Crumble the feta and sprinkle on as well.
The lamb will take about 15-20 minutes to cook. Jake says to make sure it isn't overdone. You don't want tough lamb. You want pretty lamb, still a little pinkish inside.
Take the lamb out of the pan onto a cutting board. Slice into nice little pieces and pile it on top of your salad.

Ooooooo. I felt like I was in a fancy restaurant. And it tasted great. The sweet tomatoes, the creamy salty cheese and the onion went together so well. So did the arugula. And listen. Liking and eating arugula isn't being elitist. Arugula is just good. It is a tasty tasty salad treat. So eat up!

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Thursday, August 14, 2008

Cupcakes, potatoes and pasta: Blog about blogs

I have been reading more food blogs all the time now. I just made these cupcakes
LinkThey are blackberry cupcakes with blackberry cream cheese icing from Coconut and Lime. I made her recipe using mini cupcake pans I just got at Apron Strings, a cute cooking store in Lancaster City. One person who tasted these cupcakes said they were the best thing she's ever tasted! An exaggeration? I don't know but they were great. A good blackberry flavor. And cream cheese icing with fresh blackberry juice? You should probably make these soon.

One of my favorite blogs is Pioneer Woman. I found this blog by using Stumbleupon, and it "stumbled" onto a recipe, complete with gorgeous photos, for Crash Hot Potatoes. They looked so darn good I made a meal to go with these potatoes (Chicken legs marinated in spicy Jamaican Jerk sauce and corn on the cob, fyi.) My potatoes didn't get smashed a neatly and separate though. It was a tray full of potato bits and skins and hunks. But despite appearances, it was really good! I think I am in love with potatoes. Seriously. So check out that link if you want some tasty potatoes tonight. I also made her Farfalle with Zuchinni and oh boy, what a tasty pasta dish. I used some zuchinni, and some yellow summer squash. I actually liked the yellow squash better in it. The wine and cream sauce and fresh herbs make this a delicious dish.

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Monday, August 11, 2008

Spicy Pork Tenderloin

I love pork tenderloin. If I want to make pork, 9 times out of ten I made tenderloin. I usually cook it in the oven or grill it. I have also made it for stir-fry. Sometime I would like to stuff it or butterfly it. Once I had a dinner party and made a pork tenderloin recipe from Under the Tuscan Sun, which has lovely Italian recipes in it. But I digress.

So here is what you need: a pork tenderloin, some seasoned salt (that is the Spike), ground mustard, chipotle chile powder, five-spice powder, garlic, red onion, and olive oil.

Here are the spices. I hate measuring when I'm not following recipes. The middle is seasoned salt, yellow is mustard, red is chipotle and the brownish is five spice. You can use a few teaspoons of each, I used a good amount of chipotle to make it spicy!
Smash a few garlic cloves with the side of your knife! It helps get your aggression out. Oh yeah and you can peel the papery skin off much much easier too.
Mix the spices and put them in a food processor with the garlic.

Chop your red onion and add it to the food processor. It looks so pretty!

Pour some extra virgin olive oil in there.

Blend it all up.

Put the pork tenderloin in a pan and pour the marinade on top. Spread it out evenly all over the tenderloin, and get the bottom too. Then stick a lid/silverfoil on and stick it in the fridge for a few hours.

After the pork has marinated for a while start up your grill. My husband is a firm believer of charcoal grilling, so that is what we use.( Especially since he does all the grilling.) It has such a nice smoky flavor. But use your gas grill if you must. Use a meat thermometer so you can see when it is done. It should be 160 degrees, so make sure you don't overcook. It doesn't take too long to cook.

Not the best picture...we were hungry! I served this with the Cheesy Sausage Potato Cups I had made earlier in the day, and some coleslaw.
It had a great spicy flavor, and the outside was nice and crisp, while it remained very moist and tender. I have to give my husband credit for the grilling, and myself the flavor credit! Ha

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