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Pork Stir Fry

Pork Stir Fry |

I am constantly trying to come up with healthy dinners and keep coming back to my ole stand by, Pork Stir Fry. It’s just a concoction of fresh vegetables, protein, brown rice and a tasty sauce.

The tasty sauce is a very important ingredient, as stir fry tastes like nothing without it. And for me, It has to be tasty, or why eat it?

If you’re trying to eat more brown rice, and hate eating it alone, this recipe is perfect.

It is amazing the different ways you can make this dish. It’s primarily vegetables of your choice, a healthy protein, some brown rice, and sauce. I do admit I sometimes use the precooked brown rice. If I don’t have time to make ahead and keep in the fridge, this rice is a time saver. I don’t cook in the pouch though, I just throw the rice in with the vegetable and protein, and it heats up in no time.

As I’ve said in previous posts, I only use House of Tsang Oyster Sauce. In my opinion, it has the best flavor, and really takes center stage in this recipe. If you can’t find locally, check on Amazon, I’m sure someone carries it there. It’s well worth it, trust me, I’ve tried every brand out there.

I’ve used chicken, pork, lean beef or you can even use shrimp if you like. It’s super easy to make. You just have to remember to use a wok pan, and keep your light on high. I have a pretty high BTU gas range, so it gets pretty hot, but on your basic range, make sure your on high. You want to brown your protein, to really give your dish good flavor. When you add the veggies to the pan to cook, all the delicious browning from the protein will add flavor.

You can throw this together in approx 15 minutes, and you have a really healthy dish for your family, and for leftovers the next day…if there are any left.  Your family isn’t going to believe you didn’t order take out for this one!

Pork Stir fry |

Pork Stir Fry with Brown Rice
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 4
Deliciously quick for dinner. Perfect for leftovers.
  • 2 Tbsp Extra Virgin Olive Oil
  • 3/4 lb Pork Tenderloin, trimmed of any muscle and fat and cut into bite sized pieces
  • 2 carrots, peeled and thinly sliced
  • 4 stalks celery hearts, sliced
  • 10 small mushrooms, sliced
  • 1 red bell pepper, sliced into strips then cut in half
  • 1 small onion, sliced
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Low Sodium Soy Sauce
  • 1 tsp Dry Sherry
  • 1 tsp Sesame Oil
  • 1 tsp Brown Sugar
  • 1 small Garlic Clove or 1 Cube Frozen Garlic
  • 1 tsp Ginger, minced or 1 Cube Frozen Ginger
  • 1/2 can bean sprouts
  • 1 pkg Uncle Bens Prepared Brown Rice or 2 cups Cooked Brown Rice
  1. Place wok pan on high heat and add olive oil until heated.
  2. Add protein of your choice (in this case, pork), and saute on high until pieces are slightly browned. Remove from pan, and set aside.
  3. Add another tablespoon of oil and add carrots, celery, mushrooms, bell pepper and onion. Saute on high until vegetables are tender and starting to brown (do not overcook; vegetables should still be slightly crunchy).
  4. While vegetables are cooking, add five ingredients for sauce together in a separate bowl. Set aside.
  5. Just before the vegetables are done, put a hole in the center of pan, and add the garlic and ginger and cook until fragrant. Mix in with vegetables.
  6. Add the pork back to the vegetable mixture, and add bean sprouts and rice. Add sauce mixture and stir thoroughly. Cook until heated through.



Blog/ Front Page/ Home Page/ Main Dishes/ Pork

Pork Tenderloin Medallions with Cider Reduction

Pork Tenderloin Medallions with Cider Reduction |

I have had these Pork Tenderloin Medallions with Cider Reduction SEVERAL times now, and every time I have them I can’t say enough how good they are.

They are quick and easy to make, a great choice for protein, tender, and delicious. Oh, did I mention how TENDER they are? I don’t know about you, but I am sick and tired of buying pork chops, taking the time to prepare them, only to have them turn out tough as leather. No matter how I make them (well except one way), they always come out tough.

Not these medallions….they are tender as can be. Whether you make the reduction with it, or have them just as they are, they are delicious.

Just take a pork tenderloin, cut into about 2″ slices, sprinkle generously with some coarse black pepper, and saute for the required time to reach 145 degrees F. on an instant read thermometer. Viola, dinner is served! Serve with some Sweet Potato or Brown Rice Pilaf and veggie, and you’ve got a delicious dinner!

If you want the reduction, it is super easy to make. Even a novice cook can make this reduction, trust me, its that easy, and you’ll think you’re in a fancy restaurant!


Pork Tenderloin Medallions with Cider Reduction
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 2
Totally delicious for any occasion!
  • 10 oz. pork tenderloin, trimmed and cut into four 2-inch thick medallions
  • 1 Tbsp. whole peppercorn, crushed
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. minced shallots
  • 2 tsp. tomato paste
  • 1/4 cup dry white wine
  • 1 cup apple cider or juice
  • 1 tsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • Salt to taste
  1. Dredge one side of each medallion in peppercorns. Heat 1 Tbsp. oil in a non-stick skillet over medium high heat. Add medallions, pepper-side down, and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches 145 degrees on meat thermometer, about 6 minutes more. Transfer to a plate, tent with aluminum foil, and let rest.
  2. Saute shallots and tomato paste in remaining 1 Tbsp. oil in same pan skillet over medium heat 1 minute.
  3. Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high, add apple cider or juice and vinegar, and simmer until reduced to 1/3 cup, 5-7 minutes. Whisk in mustard and season with salt.
Serving size: 2 Calories: 367 Fat: 17 g Saturated fat: 3 g Carbohydrates: 18 g Sodium: 205 mg Fiber: 0 g Protein: 30 g Cholesterol: 92 mg


Blog/ Front Page/ Home Page/ Main Dishes/ Pork

Marsala Pork Medallions

Marsala Pork Medallions |

Marsala Pork Medallions. When I saw this recipe I knew it sounded delicious. I love pork tenderloin. And, recently, I’ve been eating a lot of it, trying to eat healthy. I eat loads of grilled chicken, fish and yes, pork.

Lately, I’ve been trying to dress up my otherwise ho-hum proteins, with healthy accompaniments. I love, love Marsala and Piccata sauces, but made in the traditional way, they’re not exactly “healthy” for you as they use a lot of butter.

This recipe proves you can get a really tasty sauce with olive oil. The Marsala wine is about 47 calories in 1 fluid ounce. It’s more caloric wise to my good ol grilled chicken, but once in a while you just have to mix things up and treat yourself. This recipe is about 325 calories per serving.

You won’t even miss the butter, because the flavor is so good. Now all I have to do is find a good Marsala lower in calories. Any suggestions?

Marsala Pork Medallions |

Marsala Pork Medallions
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 large or 2 small pork tenderloins, about 1 1/2 pounds
  • 4 tablespoons olive oil, divided
  • 8 ounces sliced mushrooms
  • 4 green onions, thinly sliced
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  1. Slice the pork crosswise, about 3/4 to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
  2. In a large skillet, melt 1 tablespoon olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.
  3. Dredge the pork medallions in the flour mixture. Add 1 tablespoon olive oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Remove from pan.
  4. Add the wine and broth to the skillet, and add the mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for about 10 minutes longer.
  5. You can either put the pork medallions in to the sauce and coat with the sauce, or do as I did, and just put a little of the sauce on top.
You can substitute jarred or canned mushrooms if you don’t have fresh.[br][br]You can even eliminate coating the medallions with the flour, as I think they would be delicious just pan fried without the coating.


Appetizers/ Beef/ Main Dishes/ Pork/ Sauces, Dressings & Gravy

Swedish Meatballs

Swedish Meatballs -
I have had Swedish Meatballs only a couple of times in my lifetime, never mind eaten them. But when I was asked to make them for a church function, I took on the challenge. I researched many recipes, and finally took one from Iron Chef Michael Symons. I was desperately trying to find a recipe that didn’t fry or brown the meatballs ahead of time, as I really don’t care for a browned meatball instead of one cooked in its sauce. Not able to find one, and very skeptical about cooking the sauce with cream and sour cream in it for a length of time, I decided to give in and brown the meatballs as the recipes call for.

Wanting to crunch my time (as I always do), I decided to take Martha Stewart’s advice in her recipe and bake them instead of frying. However, I needed to fry some on the top of the stove in a skillet to make my sauce. I got 2 full cookie sheets with my recipe doubled, with maybe 10 extra to fry in the pan. Perfect.

I couldn’t decide if I should use bread crumbs as some recipes call for, or bread. Both are soaked in milk, and drained before adding to the meat mixture.

I made the sauce according to the recipe, and felt like it needed a flavor boost. So, I sauteed an onion in butter, and added to the sauce mixture. I also added a sprinkle of nutmeg.

This recipe looks quite lengthy, but is very, very easy. The meatballs are super easy especially if you use the right tools. I always have on hand disposable food service vinyl gloves (it makes clean up so much easier on your hands), and my spring loaded ice cream scoop is a must when making cookies or meatballs.

Swedish Meatballs -

Swedish Meatballs
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 8
The meatballs are delicious. Perfect for appetizers or a full meal when adding cooked noodles or mashed potatoes.
  • 1-1/2 c. really good bread (remove crust, and finely dice into cubes)
  • 1/2 c. milk
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1-1/2 c. onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 lb. ground chuck beef
  • 1 lb. ground pork
  • 2 large egg yolks
  • 1 large egg
  • 3 Tbsp fresh or 1-1/2 Tbsp dried parsley
  • 1/8 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 2-3 Tbsp butter
  • 1 medium onion, very finely diced
  • 3 cup beef broth
  • 1/4 c. heavy cream
  • 2 Tbsp sour cream
  • 6 Tbsp chopped parsley (or 3 Tbsp dried parsley, divided in to 2 parts)
  • sprinkling of nutmeg
  1. Preheat oven to 425 degrees F.
  2. In a small bowl, pour the milk over the bread and set aside to soak.
  3. Place a saute pan over medium heat, and add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter has melted, add the onion and garlic with a pinch of salt and sweat for about 3 minutes. Pour into a large mixing bowl to cool.
  4. After a few minutes when the onion mixture has cooled slightly, add meats, the eggs yolks and egg, 3 tablespoons of the parsley and the spices. Season with freshly ground black pepper and 2 teaspoons of salt.
  5. Next squeeze the milk from the bread, discarding the liquid and add the bread to the meat mixture. You only want the soaked bread here. Mix until all ingredients are just incorporated.
  6. Form your meatballs any size you would like. Traditionally these meatballs are about 3 tablespoons each. I used a number 40 spring loaded ice cream scoop. Hand roll the meatballs, and place on a non-stick jelly roll pan. Save 6 or so to brown in a skillet on top of the stove for gravy.
  7. Place meatballs in preheated oven for approx 12-15 minutes. Make sure to turn once in between cooking. While meatballs are baking, make your sauce.
  8. Heat a large saute pan over medium high heat. When the pan is hot, add 2 tablespoon of olive oil. Place the meatballs in the pan to sear them on both sides. Add those meatballs to the ones in the oven.
  9. In the same pan you seared the meatballs in, over medium high heat, add the 1 medium finely diced onion, along with 2 Tbsp butter. Saute on medium heat until translucent. Add the the flour and whisk until incorporated (add a little more butter if there is not enough fat in the pan to make a roux). Next whisk in the beef broth. Bring this mixture up to a boil, and then reduce to a a simmer. Put the cream into a larger container and add a little hot broth to the cream to temper. Then add the cream mixture to the hot broth, and season with some freshly ground black pepper. Simmer for 5 minutes, stirring occasionally, then turn off the heat and whisk in the sour cream and the other 3 tablespoons of fresh, or 1-1/2 Tbsp dried parsley. Sprinkle with nutmeg.
  10. Place meatballs with sauce in a serving dish and serve over your favorite accompaniment.

These meatballs are terrific served over rice or noodles.




Cookouts/ Main Dishes/ Pork/ Sandwiches

Grilled Italian Sausage with Peppers & Onions

At our Memorial Day cookout (OK, Fourth of July and Labor Day, too), among other things, we always have sweet grilled Italian sweet sausage subs with peppers and onions on fresh Tripoli Bakery Italian rolls. There is nothing like them. These are the perfect thing to make ahead (as I do), so you can enjoy your cookout and your guests.

I love DiLuigi sausages. I’ve tried a lot of sausage most of which is too fatty, salty and down right tasteless. No I know sausage is not the healthiest thing to eat. DiLuigi sausages have the right amount of seasonings, are not overly fatty, and are absolutely delicious. I first tried them at my favorite specialty market, Wilson Farms. Them I noticed them in BJ’s in a much larger container. I freeze some for future use, or as with this weekend, I used the whole container!

Grilled Italian Sausage with Peppers & Onions
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 8
Sausages with peppers & onions…need I say more?
  • sweet Italian sausage
  • green bell peppers
  • yellow onions
  • 2 cloves garlic, minced
  • salt & pepper
  • celery seed
  1. Grill sausages on gas or charcoal grill until done.
  2. Remove core and seeds from green peppers and slice in to good sized slices. Peel and slice onions.
  3. Heat olive oil in a large frying pan on medium high heat. Add peppers, onions, garlic, salt, pepper and celery seed.
  4. Cook on medium-medium high until peppers and onions have softened.
  5. If making ahead, if desired, slice sausages down the middle and put in a aluminum foil baking pan. Put the peppers and onion mixture on top. Put foil on and refrigerate until needed. Heat in a preheated oven ot on grille until hot.


Appetizers/ Chinese Food/ Pork/ Side Dishes/ Vegetables

Egg Rolls

Egg Rolls
I’ve always wanted to make egg rolls, but never really got around to it. The other day, I bought these egg roll wrappers and decided I would undertake the  take out favorite, “egg rolls”. Making the filling is super easy, and filling and rolling them is much easier than I had imagined (I had nightmares of my pie crust debacle, when I couldn’t figure out why on earth the pie crust kept splitting). These pre-made egg roll wrappers are very easy to work with, and I had no problem what so ever with splitting or tearing.

There are probably many variations to egg roll filling. This is a basic one, which was truly delicious. I used my favorite House of Tsang oyster sauce in this recipe that is a very sweet instead of extremely fishy tasting, as a lot of other sauces are. A while ago, I couldn’t find this brand anywhere, so tried every brand I could find and only found one brand that was similar.  I ended up buying a case of 6 bottles so I’d have when I needed.

You will never want to get these from take out again, when you see how easy these are to make. BTW, these would go beautifully with my Fried Rice recipe.


Egg Rolls

Egg Rolls
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 6
  • 1 pkg egg roll wraps
  • 3 Tbsp canola oil
  • 1 lb lean ground pork
  • 1 tsp minced fresh ginger
  • 2 c. cabbage, finely chopped
  • 1/4 lb. fresh bean sprouts
  • 1/2 c. carrot, shredded
  • 3 green onions, finely chopped
  • 2 Tbsp oyster sauce
  • canola oil for frying
  • Sauce for dipping
  1. Add 2 Tbsp canola oil to wok or fry pan and heat til glistening. Stir fry meat and ginger in skillet over high heat until lightly browned; 2-3 minutes.
  2. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool.
  3. Use 2 Tbsp filling for each egg roll. Orienting the egg roll wrap in a diamond shape in front of you, fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling; sealing roll with top flap.
  4. In a large skillet, heat oil to 350 degrees F. Place rolls flap down, a few at a time, turning occasionally until golden; 2-3 minutes. Drain on paper towels.

Baking Option:

Heat oven to 400 degrees F. Place rolls on a baking sheet coated with non-stick spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.


Beef/ Main Dishes/ Pork/ Sauces, Dressings & Gravy/ Veal

Meatballs & Spaghetti Sauce

Everyone loves spaghetti & meatballs. It’s the “go-to comfort food”. And everyone makes them their own favorite way. Some people cook the spaghetti sauce a long time. I prefer my sauce light. If I’m making just a sauce alone, I only cook it 15-20 minutes. Some people cook their meatballs by either frying or baking before putting into the sauce. I don’t like the hard crust on meatballs, or the taste they have after browning, so I throw them right into the hot sauce just like my husband’s grandmother did. I would put the fennel seed in like she did too, except my husband doesn’t like it. Meatballs are the kind of food that any way you make them, they sure do taste good!

If making sauce alone, cook sauce for 15-20 minutes tops, and it’s the perfect Marinara!

Spaghetti Sauce

I use a #40 spring loaded ice cream scoop which makes an approx. 2″ diameter meatball.

Meatballs ready for sauce

I also use mixed dried vegetables in my meatballs. They are essentially dried carrots, onion, tomato, spinach, celery and bell pepper. I think they add quite a bit of flavor. I also used in stews and meatloaf, among other things. They can be found in your supermarket under the McCormick brand, and I get them at one of my smaller markets in a 4 oz container for a mere $ 3.99. I find them invaluable and always have them on hand.

Mixed Dried Vegetables

Meatballs & Spaghetti Sauce
Recipe Type: Entree
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 8
This very light and super flavorful sauce is perfect alone, or with these moist and flavorful meatballs.
  • Sauce:
  • 4 Tbsp extra virgin olive oil
  • 1 large onion, finely diced
  • 3-4 cloves, minced
  • 3 – 28 oz can ground peeled tomatoes (I use Pastene)
  • 1/2 tsp dried oregano
  • 1 tsp dried basil (1/4 c. fresh is even better if you have it, rough chop)
  • 1 tsp dried parsley
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1-2 Tbsp grated Parmesan cheese
  • handful of fresh basil, roughly chopped or torn
  • Meatballs:
  • 2-1/2 lb meatloaf mix (beef, pork & veal) or (beef & pork)
  • 1-1/4 c. Italian bread crumbs
  • 3 eggs
  • Handful of fresh parsley, chopped
  • 2 – garlic cloves, minced
  • 2 Tbsp dried vegetables
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/3 c. grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 3 scallions, sliced (green parts only), optional
  1. Sauce:
  2. Saute onion in oil until soft. Add garlic and saute 1 minute. Add canned crushed tomato. Add oregano, parsley, basil, sugar, salt & pepper. Cook on simmer for approx. 20 minutes. Add fresh basil.
  3. Meatballs:
  4. Mix all ingredients together. I form my meatballs using a #40, 1-3/4 inch spring loaded ice cream scoop. Then roll them into round balls and drop into hot tomato sauce. You should end up with a 2″ meatball. I cook them in a Nesco 6 qt. roaster on low, but you can also cook in a slow cooker, or on the stove. If cooking in a stockpot on the stove, be sure to use a flame tamer so as not to burn the meatballs. Try not to move around as they will mush easily. Cook on very low for approx 2 hours.

The Nesco 6 qt. Roaster I use for this recipe, and loads of others is something I use frequently. I do have an All Clad Slow Cooker, but seem to use this low cost roaster a whole lot more. Its not something I would put on and leave for the day though. The temperature for this roaster goes up to 400 degrees F, so this roaster is useful for all kinds of meals. I use it for chili, beef stew, soups, you name it. I like it because you can control the temperature a lot better with it.

Main Dishes/ Pork/ Vegetables

Roasted Sausages & Vegetables

Sausage & Vegetable Bake
I love easy one pot comfort food, especially during the week. This recipe from Kay’s Kayotic Kitchen blog, fits the bill. I love sausages, and absolutely love roasted vegetables.

This one pot dish was excellent! Super easy to prepare, anyone can make it. What a perfect dinner idea! This recipe will surely be a keeper!

Sausage & Vegetable Bake

Roasted Sausages & Vegetables
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
Serves: 4
Sausages and vegetables all roasted together in one pot until caramelized. This is THE essential comfort food!
  • 8 (4″ long) sweet Italian sausages
  • 4-5 medium red potatoes
  • 4 large carrots
  • 1 red bell pepper
  • 1 large onion
  • 1 fennel bulb
  • 2 garlic cloves, minced
  • 2 Tbsp oil
  • freshly cracked black pepper
  • 1 1/2 tsp Italian herbs or a good sprinkling of basil, oregano, parsley, etc
  • 2/3 c. chicken broth
  • 4 Tbsp balsamic vinegar
  1. Preheat oven to 450 degrees F.
  2. Peel and half the potatoes. Peel one large onion, and cut into wedges.
  3. Remove the base and stalks of the fennel, and cut into wedges as well.
  4. Slice red bell pepper in strips. Place everything in a big roasting tray.
  5. Use a big bowl to combine the oil with the Italian herbs, minced garlic, and chicken broth.
  6. Season with a generous amount of salt and cracked black pepper.
  7. Cover the tray with aluminum foil and bake for 45 minutes.
  8. While vegetables are cooking, brown the sausages. No need to cook them all the way through, just lightly brown them.
  9. Slice each sausage in half.
  10. After 45 minutes the potatoes and vegetables should be fork tender. Place the sausages in with the vegetables and pour the balsamic vinegar all over sausages and vegetables.
  11. Place the tray back in the oven, uncovered, for 25 to 30 minutes.
  12. Take it out after 15 minutes, flip the the sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

You can substitute other winter vegetables in this recipe as well.


Main Dishes/ Pork

Pork Tenderloin with Sauteed Apples

Pork is one of those meats I don’t make very often. Which is surprising because I like it very much. I found this recipe in my recipe file, and forgot how much I liked it. I initially made a marinade for the tenderloin for flavor only, because it certainly doesn’t need it to tenderize. However, you really don’t need it, it would be delicious without it as well. I made up the marinade ingredients myself, and the sauteed apples. I’m pretty proud of myself, as they came out pretty tasty.

Pork Tenderloin

Pork Tenderloin with Apples

Pork Tenderloin with Sauteed Apples

1 tsp. garlic, chopped
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
3 Tbsp canola oil
sprinkle ground cloves
sprinkle ground paprika
2 tsp. prepared honey or spicy brown mustard
3 Tbsp apple juice
1 – 6 oz. can pineapple juice

Sauteed Apples:
3 Fuji or Granny Smith apples, peeled, cored and sliced
2 Tbsp butter
1 garlic clove, minced
8 slices bacon, cooked & crushed up
1/2 c. brown sugar

Put all ingredients for marinade in a Ziploc bag. Add tenderloin and marinate for about an hour.

Preheat oven to 400° F.

Sear tenderloin on all sides in oven proof pan on medium high heat, until well browned. Bake at 400° F for approx. 30 minutes or until instant thermometer inserted in to thickest part of meat registers 145° F. Remove from oven, and cover with foil and let rest 3 minutes.

While tenderloin is cooking, on medium heat, saute apples in the 2 Tbsp butter until softened. Add the chopped garlic, bacon and brown sugar. Turn heat to medium high and cook until caramelized and soft.

Spread apples on a platter and put tenderloin on top. Serve.

Main Dishes/ Pork

Pork Chop Skillet Dinner

My mom found this recipe in the newspaper in the 1950’s, and she makes it to this day. I’ve made it several times, but don’t know why I don’t make it more often. The pork chops are fork tender (and how many recipes have you made with pork chops that they come out fork tender?). It smells incredible when cooking and tastes great too. I have made both on the stovetop and in an electric skillet. Either one is fine. Make sure you use all ingredients when making; once I made without green peppers because I didn’t have any…it tasted like it was missing something…funny, it was!

Pork Chop Skillet Dinner
  • 6 loin chops
  • 6 c. sliced potatoes
  • 6 carrots, quartered
  • 1 c. sliced onions
  • 2/3 c. coarsely diced green peppers
  • 1 tsp. salt (optional)
  • 1 can tomato soup
  • 1/2 c. water
  • 1/4 tsp. Tabasco
  1. Use an electric skillet or a very large frying pan (I use a Sauteuse or Saute pan about 12″ X 3″ high). Brown chops in pan on high. Lower heat to medium, cover and cook 15 minutes. Remove chops and drain off fat. Layer vegetables starting with potatoes; sprinkle each layer with salt. Place chops on top. Combine soup, water, and Tabasco. Pour over meat and vegetables. Cover and cook over medium heat, 45 minutes or until tender. Serves 6.
  2. Note: If you don’t care for Tabasco you can put a little less in. However, I would not omit it.

Use a nonstick skillet if you have one. It allows the potatoes to brown since they’re first in the pan, but does not stick to the pan.

Pan should have nice browned bits in it after browning pork chops!

Next, layer the potatoes in an even layer on the bottom of pan.

Next, place the carrots on top of the potatoes.

Next, place sliced onions on top of carrots.

Next, place the green peppers on top of the onions.

Place the browned pork chops on top of the green peppers.

Pour the tomato soup, Tabasco & water mixture all over the pork chops and vegetables.

Appetizers/ Main Dishes/ Pasta/ Pork/ Sauces, Dressings & Gravy

Rustic Sausage Bake

Rustic Sausage Bake

Rustic Sausage Bake

Here’s another recipe I saw on Jamie Oliver’s show Jamie At Home. If you are lucky enough to have a pizza oven, this is something that would cook perfectly in it. For the rest of us, this recipe also cooks perfectly in a hot oven. It is a wonderfully rustic, tomato sauce with chunks of sausage, peppers and onions that is perfect with pasta or even in a crusty Italian roll. It is easy as pie to make as everything goes in one roaster pan, and that’s it! This would also be a great appetizer.

Note: The original recipe does not call for the peppers and onions. After making for the first time last year, I thought adding the peppers and onions really gave it that extra touch. For this version I omitted the peppers and onions, but like it much better with the peppers and onions!

Rustic Sausage Bake

4-1/2 lbs. ripe tomatoes, in season i possible
2 green peppers, sliced in to chunks
1 large onion, sliced in to chunks
2 sprigs each of fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves of garlic, peeled and chopped
12 good-quality Italian sausages
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground black pepper

Preheat the oven to 375°F. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one layer. Drizzle in some olive oil and heat over medium high heat until hot. Add herbs and cook just a minute until the herbs start to emit their aromas. Off heat, nestle in all your tomatoes, garlic, peppers, onions and sausages on top. Add a little  additional extra virgin olive oil, a drizzle of balsamic vinegar, and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

Once it’s cooked, you’ll have an intense, tomato sauce. If it’s a little too thin, (which it can be depending on the fresh tomatoes), lift out the sausages and place the tray on the stove top to cook it down to the consistency you like – then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, pasta, rice or polenta.

Beef/ Main Dishes/ Pasta/ Pork/ Sauces, Dressings & Gravy

The Best Bolognese

Bolognese Sauce

Bolognese Sauce

I love Bolognese sauce. However, I’ve got it many times in restaurants and really didn’t care for their versions. Then I saw this recipe for Bolognese sauce on Christina Ferrara’s Big Bowl of Love show on OWN Network. It looked so delicious. I decided to try it. I’m glad I did. I made a few changes from the original recipe and thought it was great!

The Best Bolognese Sauce

1/3 c. extra-virgin olive oil
1 large white onion , cut in quarters
3 garlic cloves, minced
2 small carrots , chopped into large pieces
1 celery rib , chopped into large pieces
1 lb. ground chuck
1/2 lb. ground pork
2 tsp. table salt
Cracked black pepper , to taste
1/3 c. white wine
1 c. whole milk
2 Tbsp. tomato paste
1 can (28 ounces) tomato puree or crushed tomatoes
1 tsp. sugar
1 tsp dried oregano
1 Tbsp dried or 3 Tbsp fresh chopped parsley
1 tsp dried basil
Fresh basil , for garnish
8 oz pappardelle , (or favorite pasta)

In a food processor, pulse-chop the onion until fine and set aside. Then, pulse-chop the carrots and celery into small pieces and set aside.Heat a saucepan on medium-high heat. Add the olive oil until hot, add onions and garlic, turn down heat to medium and sauté for 2 minutes. Add carrots and celery, sauté for 25 minutes. Add the ground beef and ground pork, breaking up the meat as much as you can while in the pan.

Sprinkle on the salt and pour in milk. Keep breaking up the meat throughout. Cook the milk all the way down until the meat starts to sizzle. Once sizzling, add white wine. Mix and cook the wine down by half and lower the heat to a simmer.

Add 2 tablespoons of tomato paste. Stir in completely, mixing for approximately 30 seconds. Add the tomato puree, sugar, oregano, parsley, dried basil and 1 1/2 cups water. Mix well. Cover with lid and let simmer on very low heat for 1 hour, stirring often. If sauce becomes thick, add more water, about 1/4 cup at a time to maintain desired consistency.

Cook the pasta according to the package directions. Drain well. Mix in the sauce and freshly grated Parmesan cheese on top.

Garnish with chopped fresh basil. Serve immediately.

Beef/ Main Dishes/ Pork

French Onion Salisbury Steak

This Salisbury steak sits in a great mixture almost like french onion soup. The recipe calls for the Salisbury steak to sit atop a piece of cheese toast with the onion mixture ladled over top, which I don’t usually bother with, as I am always short on time, although it does sound fantastic. I have made this recipe many, many times, It is that good. If you love caramelized onions and hamburger, this dish is for you!

Salisbury Steak

Salisbury Steak


French Onion Salisbury Steak

1-1/4 lb. ground beef, pork and veal mixture (or beef & pork works well also)
1/4 c/ fresh minced parsley
2 Tbsp scallion, minced
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp all purpose flour
1 Tbsp olive oil
2 c. onions, thinly sliced
1 tsp sugar
1 Tbsp garlic, minced
1 Tbsp tomato paste*
2 c. low sodium beef broth
1/4 c. dry red wine
3/4 tsp kosher salt
1/2 tsp dries thyme leaves
4 tsp minced fresh parsley
4 tsp Parmesan cheese, shredded

Combine ground beef, pork & veal, parsley, scallion, salt & pepper. Divide evenly into 4 portions, and shape each into 3/4″ to 1″ thick oval patties. Place 2 Tbsp flour in a shallow dish; dredge each patty in flour. Reserve 1 Tsp (or 1 Tbsp if you would like thicker) flour.
Heat 1 Tbsp oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.
Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onion mixture with reserved (1 tsp or 1 Tbsp) flour; cook 1 minute. Stir in broth and wine; then add the salt and thyme.
Return meat to pan and bring soup to a boil. Reduce heat to medium low, cover, and simmer 10 minutes.

Serve patties on cheese toasts, with onion soup ladled over. Garnish with parsley and Parmesan.

Cheese Toasts

4 slices French bread or baguette, cut diagonally (1/2″ thick)
2 Tbsp unsalted butter, softened
1/2 tsp garlic, minced
Pinch of paprika
1/4 c. Swiss cheese, grated
1 Tbsp Parmesan cheese, grated

Preheat oven to 400° F. Place bread on a baking sheet. Combine butter, garlic and paprika, and spread on one side of each slice of bread. Combine cheeses, and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

* I use the tomato paste in a tube (like toothpaste). It’s great for recipes like this that call for small amounts of tomato paste.

Adapted from Cuisine At Home magazine.