Pork and Mushroom Skewers

So, this recipe comes from Weber's Grilling Cookbook, which is one of my all time favorite cookbooks. Most of the recipes are really healthy but all of them that I've tried so far have been DELICIOUS!

Pork and mushroom skewers

2 pork tenderloins (about 1 lbs each)

24 small cemini mushrooms (baby bellas)

1/4 cup olive oil

1 tsp kosher salt

1 tsp dried thyme

1 tsp celery salt

1/4 tsp ground black pepper

Sauce:

1/4 c finely chopped green onions

1/4 c finely chopped fresh basil

3 tbsp olive oil

1 tbsp white wine vinegar

1/2 tsp minced garlic

1/4 tsp kosher salt

1/8 tsp black pepper

Instructions:

1) trim fat and cut each tenderloin in half lengthwise, then cut into 1 1/2" pieces. In large bowl, whisk the oil, salt, thyme, celery salt, and pepper. Add the pork and shrooms and toss evenly to coat. Thread onto skewers. Allow to stand at room temp for 10-15 min before grilling.

2) To make sauce just whisk all ingrediants together.

3) Grill the skewers over Direct High heat until the pork is barely pink in the center and the mushrooms are tender, ~5-6 min, turning once. Spoon sauce over the skewers and serve warm.

Makes 4-6 servings.

I had these without the sauce (i don't care for green onions) and I still thought they were amazing. These will make it into the little blue box of recipes! Hubby loved them too!

Skillet Lasagna

So I was looking for a quicker and healthier version of the tried and true and stumbled upon this recipe, the original came from SparkPeople but I've modified to my taste:

Ingredients

1 lb lean ground beef (96/4)
1 small onion (chopped)
3 Cloves Garlic (minced)
2 can diced tomatoes with Italian seasoning (undrained)
1-1/4 cup water +/-
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup skim ricotta
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg

Directions

In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine ricotta and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.

It's a great weekday version...quick and easy

Todd's Chicken Fajitas

So this recipe actually comes from a good friend. I usually double the marinade and use some to sauté the veggies with.

Marinade:

2Tbsp brown sugar

1/2 tsp garlic salt

1 tsp ginger

1/2 tsp pepper

2 Tbsp olive oil

3 Tbsp water

1/4 cup soy sauce

Marinate chicken over night. I typically serve it with sauted zucchini, bell pepper strips and summer squash...add guacamole and salsa of coarse. Serve all on a soft tortilla!

Weinnachts Eve

This is what we had for our Christmas Eve Dinner. It was a DELICIOUS dinner shared with some good friends! Wish I had pics to share, but maybe next time!
http://allrecipes.com/Recipe/Beef-Tenderloin-With-Roasted-Shallots/Detail.aspx
If preparing for company, I would make the sauce in advance as it is rather labor intensive.

Ingredients
3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Directions
Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat.

Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.

Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutritional Information
Amount Per Serving Calories: 653 Total Fat: 50.6g Cholesterol: 132mg
Nutritional Information
Beef Tenderloin With Roasted Shallots
Servings Per Recipe: 6
Amount Per Serving
Calories: 653
Total Fat: 50.6g
Cholesterol: 132mg
Sodium: 645mg
Total Carbs: 11.9g
Dietary Fiber: 0.6g
Protein: 31.6g