pork tenderloin greek style

1 1/2-2 lb pork tenderloin

Mix together:

• 4 garlic cloves minced
• 1 large lemon zested and juiced
• 2 T fresh oregano or 2 tsp dried oregano
• 1/2 c EVOO
• few twists or shakes of salt and pepper

Put tenderloin in a plastic bag and add marinade mixture. 

Let it marinade for 2-3 hours.  Bring to room temperature before grilling.

Grill to taste and let rest 5-10 minutes before slicing and serving.

Enjoy!

shared by Google and Char

caramels for the holidays

 4 c sugar

1 1/2 pints Karo (3 c)

2 c cream

1 c butter

Mix all ingredients in a heavy saucepan.  Cook on medium heat to 244 degrees on a candy thermometer.  On a big buttered cookie sheet, pour the caramel mixture.  Let cool and cut into bite-size pieces with kitchen shears.  Wrap in wax paper.  Store in airtight container.  (Allow for 2 plus hours to cook)

Make it a party and invite a couple extra pair of hands....when the caramels get to the right temp, you have to wrap quickly or it's challenging!  All of my kids would help me!

shared by FAM FAVE of Char

collard greens southern style

 

• 2 bunches of organic collard greens
• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves minced
• 3 cups chicken or fave broth
• 1 t. red pepper flakes
• 2 ham hocks
• Optional Seasonings:  pepper, 3 T balsamic vinegar, hot sauce

Instructions

• Remove the collard green leaf from the steam.
• Wash and soak the collards in a veggie cleaner or white vinegar and water.
• Rinse well & set aside
• In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
• Put the remaining ingredients in a crock pot and cook on low for about 4-6 hours.  The collard greens will wilt down as they cook.
• Taste and add any needed dashes of black pepper and maybe a few drops of hot sauce!

created by divascancook and Char

Cheese Dip Swiss Style

•  Preheat oven 350 degrees
• Mix:
• 2 c shredded Swiss cheese 
• 8 ozs cream cheese (one block), room temp
• 6-8 green onions, chopped (to taste)
• 1/2 c mayo

• Spread in a pie pan or baking dish
• Bake 20 minutes or until desired appearance!
• Sprinkle fresh bacon bits and slivered almonds on top (optional: pomegranate seeds add a zippy crunch)

SERVE HOT with slices baguette, crackers or veggies

It's a CROWD PLEASER!!

shared by Kelly Khan (class of '82 besties)

ELEVATED tuna casserole

 (I purchased several ingredients from Trader Joe's for this delicious dish)

Preheat oven to 375 degrees.

Add to Saute Pan:

• Mirepoix-1/3 c of chopped carrots, onion and celery
• Mushrooms-8 oz chopped (I love organic brown)
• 1 T OEVOO (organic extra virgin olive oil)

Saute until tender about 3-5 minutes.

Add:

• jar of TJ's Alfredo sauce (16.9 ozs) or favorite Alfredo sauce or my vegan Alfredo
• 1/2 c or desired amount of frozen peas (corn or other desired cooked veggie is optional)
• two cans of favorite tuna fish drained
• 1/2-1 c of shredded cheddar cheese or desired cheese (can save a bit to add on top if            desired---if you LUV cheese, add up to 2 c)
• salt and pepper to taste (easy on the salt because tuna and cheese tend to be salty)

Mix well.

Add:

• 2 cups al dente or slightly undercooked favorite noodles (I use TJ's Gluten Free Egg Fettuccine Noodles-cut into 4-6 inch pieces-if you cook them only drop in boiling water for 1 min or less)
• Organic chicken or fave broth to desired consistency-I used about 1 c of organic chicken bone broth

Mix all together and pour into an oven-safe casserole dish.  Crush your favorite crispy, salty topping on top.

Bake until crispy and to desired golden color--about 20-30 minutes.

    

created by Char

Chicken 48 hour Marinade Spatchcocked

 Whole organic chicken

• cut out the backbone (spatchcock)
• place in a large plastic bag

Mix together:

• 3/4 c EVOO (extra virgin olive oil)
• 1/4 c red wine vinegar
• 3 T balsamic vinegar
• 3 T dijon mustard
• 2 T coconut or liquid aminos
• juice 2 lemons and coarsely chop peels
• 4-6 large rosemary sprigs-coarsely chop
• small bunch of thyme sprigs-coarsely chop
• 3 garlic cloves-peel, smash & coarsely chop

Pour mixture over the chicken and refrigerate for at least 24 hours and ideally 48 hours.  Turn chicken a couple of times throughout marinading time.  Remove from the frig a couple hours before grilling.

Best grilled on a medium heat (ok to rinse the chicken before placing on the grill to minimize fire flare-up), skin side down at first for about 20 minutes and then turn over for another 20 minutes.  Depending on the size of your chicken, 45-60 plus minutes in total grill time.  Let rest, tented with foil for 10 minutes before serving.  I like to serve the whole chicken with scissors/knife, centerpiece style!

It will melt in your mouth!!

created by Char

Vegan Alfredo Sauce

• small head of cauliflower-clean & steam until tender
• soak 1 c of raw cashews by covering with filtered water for 2 hours, strain & rinse thoroughly (if unable to find raw, use unsalted roasted and soak in hot water), (do not use the water nuts soaked in)

In a heavy duty blender (love my Vitamix), add the following:

• steamed cauliflower
• soaked and rinsed cashews
• 2 c veggie broth (non-Vegan option: chicken broth)
• 3-4 garlic cloves, minced
• 1/2 tsp onion powder
• pinch of nutmeg
• salt and pepper to taste
• optional add-ins:  hot pepper flakes, juice of 1/2 lemon

Blend all ingredients thoroughly.  Pour into a saucepan or skillet to slowly reheat.  

Optional vegan/non-vegan add-ins to the sauce:  green peas, bacon bits, green onions, fresh herbs of choice, parmesan cheese, or cheese of choice.

• Prepare a 1-2 lbs of fave pasta or blanched spiraled veggie such as zucchini
• Add sauce
• ENJOY!

created by Google search and a couple Char enhancements

cioppino easy style

½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half

2 tablespoons EVOO

• in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside

½ of a white onion, chopped

2 cloves garlic, minced

• add onion and garlic to the pan and saute for 2-3 m until onion is translucent

2 lobster tails or 1 lb of shrimp, shelled & deveined

2 filets cod 

1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers

2 cups vegetable broth

2 T fresh basil, coarsely chopped

• add lobster tails or shrimp, cod, sauce, broth and basil
• cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
• add scallops back in the pan and stir
• cover & simmer on low for about 3-5 more minutes

¼ cup shredded parmesan cheese

½ of a lemon juiced

1 T fresh parsley, coarsely copped

Kosher salt to taste

Fresh ground pepper to taste

• add cheese, lemon juice, parsley and season to taste

1 sourdough baguette for dipping & slopping (warm it up)

• enjoy with a hunk of baguette

Option: serve over noodles or rice

Serves 4-6

inspired by Butcher Box

chinese chicken salad

 dressing:

2 T low sodium tamari or soy sauce

3 T rice vinegar (unsweetened)

1 T sesame oil

2 T EVOO

1 tsp of natural sweetener (maple syrup, agave, coconut sugar)

2 tsp finely chopped ginger

1 garlic clove, minced

1 T lime juice

1/2 tsp pepper

• whisk and set aside to let flavors come alive!

salad:

4 c finely sliced napa cabbage

1 c finely shredded/sliced red cabbage

1/2 yellow (or red or orange) pepper, finely sliced

1/2 c shredded carrots

2 c cooked shredded chicken 

1/2 c finely sliced green onions

1/2 c cilantro, coarsely chopped

1/4 c toasted almond slivers

• toss well with dressing and enjoy every crunchy bite!

garnish:

1-2 tsp sesame seeds (I used a mix of white and black)

Serves 2-4 depending on appetite

Options:

add small orange pieces, radishes or any other fresh veggie of choice, quinoa is delish too!

inspired by:  recipetineats.com