Friday, July 11, 2014

Chicken and spinach!


Wednesday, July 9, 2014

Wednesday Recipe!

I LOVE pinterest! I love every recipe that I have made from there! The following two recipes are what I made for dinner tonight! LOVE LOVE LOVE them! Hope you enjoy it as well!

Chinese Eggplant with Spicy Garlic Sauce

chinese eggplant stirfry with spicy garlic sauce recipe-0504

Ingredients:

2 tablespoons cooking oil, divided3 small eggplants cut into long strips2 cloves garlic, finely minced1 red chile pepper, finely diced1 tablespoon ginger, finely minced1 stalk green onion, chopped1 tablespoon soy sauce1 tablespoon black vinegar1/2 teaspoon sugar

Directions:

In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

Korean Beef and Broccoli


 Korean Beef is a very standard dish. Just about every Chinese restaurant sells it but it's usually made with flank steak and sauteed with broccoli. My recipe is less expensive and easier because it uses ground beef and some really simple ingredients and I served this with steamed broccoli which was delicious.On that note . . .
1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Monday, July 7, 2014

My little Harper

This last Friday my little Harper will be FOUR months old. So, I know I am late at doing this post but hey, better late then never.

     March 4th I was scheduled for my regular weekly apt til giving birth. Michael took the morning off for my apt as well. As I was getting ready it was just like any other apt, but Aaron wasn't awake yet (8am) so I asked Michael if I could just go on my own and it would be a lot faster. There wasn't anything real special about this apt.
     When I got in with my doctor, she asked how I was feeling. Of course I felt great! I had been having contractions off and on for about a week now but nothing that would say that I was in labor. So, I joked around with her telling her I was hoping that she would check me and tell me I was far enough along to be sent across the parking lot to the birthing center to have my baby. She just laughed and said, "we'll see!".  Well after going in and seeing how far dialated I was, turns out I was at a 4, she just said,  "okay I'll have the nurse draw up your papers".
     I didn't quite understand what she meant so when the nurse came and gave me my paper I asked her what exactly I was doing with the papers. She told me I was going across the street to get checked in to have my baby that day!!!! I was sooooooo excited! I called mike and he laughed at me cause I was telling him about me just joking around with the dr, but it being real. The funny thing was, I didn't feel any signs of labor. (it was great!) So, I told Michael to take his time and finish his homework and gave him a list of things to grab, my hospital bag the babies hospital bag, my pillow, and a blanket, makeup bag, etc..
     When I walked into the birthing hospital The lady checking me in almost didn't believe I was in labor cause I was just acting like it was another day, no pain. To be honest, it was just like another day only with a baby coming, no pain at all.
     Fast forwarding about an hour.

 Sarah had picked up Aaron and was BEYOND excited that Harper was coming that day, but I told her and Michael not to really tell anyone except our parents just incase Harper was on a different schedule then the Dr had in mind. So, our parents knew and were all excited.
     When Michael finally arrived with all my gear and makeup, I immediately wanted to put my makeup on cause I didn't want to look bad in the pictures again like with Aaron's birth. Again the nurses all laughed at me and had never really seen anyone so not in pain when this far into labor and not having an epidural. I did end up getting one just cause I didn't want to feel her come out, but as far as labor pains went, I didn't feel my contractions even though according to the nurses they were very strong.
Long story short, I finally got to push and 30 mins later my baby was on my chest and Michael was able to cut the cord.

Food Post

I am not normally a food blogger, but when I find a recipe that is as fantastic as this one, I have to share! I sure hope you enjoy this as much as my family did!

Sausage, Mascarpone Cheese & Spinach Stuffed Pork Tenderloin with Red Wine Reduction Sauce Recipe


Making the pork:
Preheat the oven to 400 degrees F.

Place 2 (packed) cups fresh spinach and 2 tbsp water in a medium saucepan over medium heat. Cover and let the spinach steam until wilted, about 1 minute. Drain and set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Remove 2 mild Italian sausages from their casings and add to the pan. Break the sausage up with a wooden spoon and cook until the sausage is browned and cooked through, 7 to 8 minutes.

In a medium bowl, combine the spinach, sausage, 2 ounces (1/2 cup) mascarpone cheese, and 1/4 cup grated Parmesan cheese. Mix well and season to taste with salt and pepper.

Trim and butterfly one 1 1/4 to 1 1/2-pound pork tenderloin. To butterfly, cut the pork in half lengthwise, but do not cut all the way through.

Make several additional lengthwise slices, until the tenderloin lies somewhat flat. Place the tenderloin between two pieces of plastic wrap and flatten with a meat mallet (or the bottom of a small, heavy saucepan) until the tenderloin is about 1/2-inch thick.
Spread the sausage mixture down the length of the tenderloin.

Carefully roll the tenderloin and tie with kitchen string in several places.  Rub the tenderloin with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Place the rolled tenderloin in the skillet and sear on all sides, about 2 minutes per side.

Wrap the handle of the skillet in aluminum foil and place the skillet in the oven. Cook until the internal temperature of the tenderloin is 150 degrees F. Place the tenderloin on a cutting board, loosely cover with foil and let sit for about 10 minutes.
Making the sauce:
Melt 2 tablespoons butter in a small saucepan set over medium heat.  Add 2 tablespoons finely chopped shallots and cook until the shallots are golden, 3 to 4 minutes.  Add 3 tablespoons balsamic vinegar, increase the heat to medium-high and cook for about 2 minutes.  Add 3/4 cup good red wine and cook until the sauce is reduced by half, about 10 minutes.

Add 1 cup beef broth and cook until this mixture is reduced by half, about 10 minutes. Season to taste with salt and pepper (you shouldn’t need much).  The sauce can be made one day in advance, and then reheated over medium-low heat.
Slice the tenderloin on a diagonal and, using a spatula, divide the slices amongst four plates. Spoon the red wine sauce over the pork and serve immediately.

Other stuffed pork tenderloin recipes:
Bell’alimento’s Napa Valley Stuffed Pork Tenderloin
What We’re Eating’s Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin  Sausage, Mascarpone Cheese & Spinach-Stuffed Pork Tenderloin with Red Wine Reduction Sauce
Sauce adapted from a Siena Italian Grill & Bar recipe
The pork:
2 (packed) cups fresh spinach
2 tbsp water
2 tbsp plus 2 tsp olive oil
2 links mild Italian sausage
2 oz. (1/2 cup) mascarpone cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
1 tsp kosher salt
1 tsp freshly ground black pepper
The sauce:
2 tbsp butter
2 tbsp finely chopped shallots
3 tbsp balsamic vinegar
3/4 cup good-quality red wine
1 cup beef broth
Salt and pepper, to taste
Making the pork:
Preheat the oven to 400 degrees F.  Place spinach and water in a medium saucepan over medium heat. Cover and let the spinach steam until wilted, about 1 minute. Drain and set aside.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Remove Italian sausages from their casings and add to the pan. Break the sausage up with a wooden spoon and cook until the sausage is browned and cooked through, 7 to 8 minutes.
In a medium bowl, combine the spinach, sausage, mascarpone cheese, and Parmesan cheese. Mix well and season to taste with salt and pepper.
Trim and butterfly one 1 1/4 to 1 1/2-pound pork tenderloin. To butterfly, cut the pork in half lengthwise, but do not cut all the way through.  Make several additional lengthwise slices, until the tenderloin lies somewhat flat. Place the tenderloin between two pieces of plastic wrap and flatten with a meat mallet (or the bottom of a small, heavy saucepan) until the tenderloin is about 1/2-inch thick.  Spread the sausage mixture down the length of the tenderloin.  Carefully roll the tenderloin and tie with kitchen string in several places.  Rub the tenderloin with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Heat 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Place the rolled tenderloin in the skillet and sear on all sides, about 2 minutes per side.  Wrap the handle of the skillet in aluminum foil and place the skillet in the oven. Cook until the internal temperature of the tenderloin is 150 degrees F. Place the tenderloin on a cutting board, loosely cover with foil and let sit for about 10 minutes.
Making the sauce:
Melt butter in a small saucepan set over medium heat.  Add shallots and cook until the shallots are golden, 3 to 4 minutes.  Add balsamic vinegar, increase the heat to medium-high and cook for about 2 minutes.  Add red wine and cook until the sauce is reduced by half, about 10 minutes.  Add 1 cup beef broth and cook until this mixture is reduced by half, about 10 minutes. Season to taste with salt and pepper (you shouldn’t need much).  The sauce can be made one day in advance, and then reheated over medium-low heat.  Slice the tenderloin on a diagonal and, using a spatula, divide the slices amongst four plates. Spoon the red wine sauce over the pork and serve immediately.
Sausage, Mascarpone Cheese & Spinach Stuffed Pork Tenderloin with Red Wine Reduction Sauce