Pork Tenderloin with Grilled Creamy Corn and Oregano

I pulled this recipe from “Cooking Pleasures” in August of 2008. Yeah that is how long at least I have been collected these ripped out magazine clippings! This recipe calls to marinate the tenderloin. I bought one already marinated to save some time.

If you would like to marinate your own, you can find the instructions at the end of my post.

Grilling corn heightens its sweetness and deepens its intensity. The crunchy kernels are then cooked with the onion and cream becoming a sweet side for moist pork. I however had corn off the cob already cooked, clean, and packaged in the freezer. Its the same flavor just a little bit different texture. Still all the same great herb taste atop the pork.

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Ingredients

1 pound pork tenderloins
5 ears corn, husks removed (I used 2.5 cups fresh/frozen off the husk corn from freezer)
2 tsp plus 2 T EVOO, divided
1/2 cup finely chopped red onions
1/3 cup sliced green onions (I used a white onion)
1 cup heavy whipping cream
1/4 tsp coarse salt
1/8 tsp pepper
1 T finely chopped fresh oregano
2-3 drops hot sauce, if desired (I did not use hot sauce)

Instructions

Heat 2 T oil in large skillet over medium heat until hot. Cook onions 3-4 minutes or until softened, stirring occasionally. Stir in corn, cream salt and pepper. Reduce heat to low; simmer 5-7 minutes or until cream is reduced by half. Stir in 1 tablespoon oregano.

Grill pork, covered, over medium heat for 15-20 minutes or until temperature reaches 145*F to 150*F. Remove pork; cover loosely with foil. Let stand 10 minutes; cut into even slices.

Serve warm corn with the pork.

I really hope you enjoy this recipe. I enjoyed making it. I kept looking at the magazine clipping thinking “is that right?” or “are they sure that’s what I do?”

I guess overtime I won’t have to look at the recipe but just the ingredients and know what to do. That’s how my family cookbook is written out. Each card has just the ingredients on it because I know how to cook it already. Someday I say…Someday.

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If you are interested in marinating the pork and or grilling the corn. Here are the instructions.

Ingredients

(Marinade)
3 large garlic cloves
1/4 cup fresh oregano
1 tsp coarse salt
1/4 cup EVOO
2 T cider vinegar
1/2 tsp pepper

Instructions

Coarsely chop garlic, sprinkle with oregano and salt. Continue chopping until garlic and oregano are minced, occasionally using side of knife blade to press garlic on cutting board to create a paste. Place in small bowl; stir in all remaining marinade ingredients.

Brush marinade over pork; cover and refrigerate 1-4 hours.

Heat grill. Brush corn with 2 tsp of the oil. Grill, covered over medium heat or coals 8-10 minutes or until browned in spot and barely tender, turning occasionally. Cool; cut kernels from cobs.

 

 

 

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My Recipe Binder

For many years I have collected recipes from magazines.  Until they invented smart phones, I would rip the pages out the magazine, stash them where ever I had space to do so. Now all you have to do is snap a picture with your phone and save it.

Have you ever been in a doctors office looking through a magazine, patiently waiting for your name to be called. Your foot tapping the floor. You fidget in your chair. But then you see this recipe. A meal you have always wanted to make. Your foot stops tapping, you sit straight up in your chair. That is it. Ill make this for dinner this week. Yummy. “Turn to page 78 for recipe” Frantically you feed through to page 78 before your nurse calls you back. “flip, flip, flip. Lick fingers. Flip. Page 77. Flip. Page 80”. What where is it?

I took it yesterday while I waited to be seen. Yep it was me. I looked around the room. No one was watching. RIP. FOLD. Stuff in purse. Smile. Sadly I never made it. I got thrown onto that pile to collect dust.

So this week I was just tired of the “piles” sitting around. In an attempt to clean them out I just couldn’t throw out that recipe that could have been yours and made your family so happy. That would be just plain mean. So I made this book.

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I simply filed each recipe into a binder. Its not the prettiest book. I didn’t spend any money on it. I had everything at home stashed in another pile. But now my piles are all cleaned up and I have a wonderful book with all the collections!

My goal is to cook through this book. I am by no means a great cook. I can bake! I can whip up a sweet treat with out a recipe and it will taste great. But to put oil in a pan and “sear” meat. Or add heavy cream to corn. Really? Do you do that? I don’t. I grew up on meat grilled and potatoes fried. Easy enough right. I never learned how to actually cook like a pro.

Though the recipes I have saved aren’t pro cooking, they still have that tasteful flare. And I have only made two recipes from my book so far. (I will be posting them then) But as I was making them I felt like a real cook. I sauteed this. I marinated that. The results. Delicious food. That I made.

I hope you follow me in my great adventure in trying new foods and new ways of making those foods, with ingredients I didn’t know you could put together.

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Amazing Crab Dip

My daughter recently had a birthday. Of course we had a party. Her theme was princess this year. All the little girls wore princess dresses and tiaras. It was a really special moment for her. I decided to keep the food simple this year. Clean and light. I made my ramon noodle salad, (Featured on this blog) deviled eggs, hot ham and cheese pretzel roll sliders, chips with salsa, and this awesome crab dip.

All the food got eaten. I was so happy to not have a fridge packed with wasted leftovers!

This is one of my favorite recipes I came up with for crab dip. It can be eaten cold too.

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INGREDIENTS

1 (8 oz.) pkg. Cream Cheese

1/2 c. Mayo

1/3 c. Chopped Onion

1 (8 oz) pkg. Imitation Crab, Chopped

1/2 c. Shredded Monterey Jack Cheese

1/4 c. Shredded Parmesan Cheese

1/2 tsp. Fancy Mustard

Few Sprigs Fresh Parsley. Chopped

Old Bay or Cajun seasoning, optional

DIRECTIONS

Combine all ingredients in a medium bowl. Blend well.

Add seasoning to taste, if desired.

Put into 1 quart casserole dish and bake for 350* for 10-15 minutes or until bubbly.

Serve warm with crackers.

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What I have been up to…

Good day to my Pudgie followers! So much as been happening. I have officially launched my very own small business!

Its still very much in the fresh stage. I’v been taking it to shows and selling has been unexpectedly great!

I have created PUDDS. Aka…Pudgie’s Utterly Delicious Delights.

I am working on building a web site so people can order my product. But until that happens I will be just doing shows.

Here are some pictures of the recent shows I have done. Its quite a different experience.


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I worked really hard on the display. I did alot of research and what I read was, the display is 70% of your sales. In other words if you have a crappy display people are more inclined to not stop, where if you have a beautiful eye catching display people will be more prone to jump on in.

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One of the things PUDDS offers are hard candies. I orginally wanted to make PUDDS and old fashioned candy/food store. I have drifted from that. That is something I am working on. These hard candies are actually suppose to be called “sea glass”. Working on that too.

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Chocolate bark. Something I really enjoyed making. There are so many options here. This also still a work in progress. Getting the right thickness is key here, and difficult!

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GRANOLA!!! I absolutely love this stuff. I received some granola from a foodie penpal box not too long ago. I LOOOVVED it! I thought I could make some of that! I love my flavors. Apple pie Granola, Pumpkin pie, banana nut bread, peanut butter! All of it soooo good.

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More granola in cluster form. Great as a munch-er.

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Caramellows!!! These were my biggest seller! Sweet creamy marshmallow smothered in homemade caramel! Amazing! These are a piece of history. Back in the day when husbands were at work, the wives took care of the kids and cleaned house. But they had some time to make these and sell them at the local mom and pop shops to make a penny or two.

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Apple cider caramels! Another big hit. Caramel must be the thing this season! These too are amazing. I already have a Christmas order in for these.

So this is it. I will keep you posted on future accomplishments.

 

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Chocolate Cupcakes with Butter Pecan Buttercream Frosting

As Fourth of July approaches. I sit looking for ideas for food to make at shindigs that we go to. I searched Pinterest, Facebook and Google. Just looking for something that was different and tasteful.

I wanted to add pop rocks to a dessert somehow. I thought on a cupcake would be awesome! But of course as time ran out for a gathering we were having this past weekend. I didn’t have the time to do what I wanted to to with the cupcakes.

I originally wanted to make a vanilla cake with a cream cheese icing or a blueberry icing. Adding pop rocks as decoration on the top and then adding spun sugar around the cupcake in blue and red. None of this happened.

So I went with a Chocolate cake with a Butter Pecan Buttercream Frosting. It turned out very good.

Chocolate Cupcakes with Butter Pecan Buttercream Frosting

FOR THE CUPCAKES

1 1/3 Cups Sifted All Purpose Flour

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

8 Tablespoons Butter

1 1/3 Cup Sugar

2 Large Eggs

1 teaspoon Pure Vanilla Extract

2/3 Cup Whole Milk

1/2 Sifted Cocoa Powder

Preheat oven to 350* F. Weirdly this recipe makes 19 cupcakes. Must be how I was filling them. Though I did fill them 2/3 full!

In a small bowl, sift together the flour, baking soda, and salt. Set aside.

Beat the butter with a mixer until light and fluffy. Add sugar. Continue beating on medium speed until blended. Approx 3 to 5 minutes. Add the egg to the mixture and mix slowly.

Add the vanilla extract and milk.

Slowly add the flour mixture to the butter mixture.  Mix slowly until combined.

Add the Cocoa powder mixing on low just until blended.

FOR THE BUTTER PECAN BUTTERCREAM FROSTING

8 Tablespoons Unsalted Butter

2 Cups Sifted Confectioners’ Sugar

1/2 teaspoon Whole Milk

1/4 teaspoon Salt

1 teaspoon Butter Pecan Extract

(I doubled this recipe, EXCEPT THE EXTRACT, only because I like to heave my frosting)

Mix all ingredients in a large bowl on high speed for 3 to 5 minutes. You want the frosting to be light and fluffy. So whip it good.

Top your cupcakes with the icing however your comfortable.

I added crushed candied pecans to the tops. And dazzled with a single pecan half stuck in the middle.

That’s it your done!

Don’t be afraid to play with your icing. Use a piping bag and fancy tip. The littlest things make the biggest impressions!

I hope you enjoy this recipe! It was a big hit at the gathering!

 

 

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Chocolate Dipped Marshmallow with Pop Rocks

Chocolate Dipped Marshmellow with Pop Rocks

These were super fun and super dooper easy to make! I finally got to use my pop rocks! Not in the way I wanted though. You will see what I mean by that when you read my Monday post on the butter Pecan Cupcakes.

I have been craving smore’s for a long time now. I like my smore’s with peanut butter smeared on the cracker, then my chocolate and then my toasted marshmallow! I like the chocolate to melt into the peanut butter making an ooey, gooey, mess!

Really this post has nothing to do with smore’s. But while I was walking down and isle in the grocery store I saw the new smore’s marshmallows. They are square and big. Perfect for sitting on a graham cracker. So I bought two bags.

Now what can I do with these? I kept walking. And whistling the tune to “Here in this Place”. It wasnt till one of the grocers picked up my tune and started singing it did I see the mint chocolate chips he was stocking on the shelves.

That is perfect!

Drizzle the mint chocolate chip onto the marshmallow and sprinkle pop rocks on it!

Its the Fourth of July coming up. Those pop rocks are a perfect mini explosion in your mouth.

These were a big hit at a local shindig we went too. The kids loved them.

Ingredients

1 Bag Marshmallow

1 Bag Chocolate (Any Kind)

20 Lollipop Sticks

6 Envelopes of Pop Rocks (Any Flavor)

1 Tablespoon Crisco

Assembly

Put a marshmallow onto a lollipop stick. Then place in hole. (I took a box and stabbed holes in it then used it as a carrier for the pops, by placing the stick into the hole.)

Heat any type of chocolate (I used mint chocolate flavored chips) Melt it down to a liquid.

Add a little bit of Crisco to thin the chocolate for dipping.

Use a spoon and drizzle the melted chocolate over the marshmallow.

Quickly add the pop rocks so the chocolate holds them on.

I keep saying dipping. I did dip some of the marshmallows. However, they took a lot of chocolate , so I started to drizzle. To save chocolate. As it turns out they were much prettier anyway.

 

 

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May 2014 Foodie Box

I sit here staring at the clock…11:12 pm. Its literally 48 minutes until midnight. 48 minutes until Friday. 48 minutes until May 30, 2014! 48 minutes until this post has to be published! Leave it to me to be late! My foodie pal was even early sending his box. Of course I was a little late.

This month I was paired with Kyle from PA. I received a nice arrangement of yummies.  For a young buck he did quite well. I was super excited to try everything he had sent.  And believe me it was perfect and delish.

 

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I had to smile when I glanced over everything and saw the Speculoos Cookie stuff. First thought that came to my mind was Biscoff! Yes Biscoff, the pleasurable tasty treat I devoured a few months back.  I sent some to Kyle 🙂 Speculoos just wasnt the same. I was expecting a completely different taste. When I put the cookie in my mouth I was thinking about Biscoff. I was like ugg.. But then once I got the thought out of my head I was good. It was good. It tasted similar to graham crackers.

English Toffee…I have never had the chocolate kind. just the regular kind. I liked this just as well.

I took a once over the coconut chips and was like ah blah. I’m not a chip person. But thought I have to try it right? These are amazing. They aren’t chip chips. They are roasted coconut shavings. Love these. Used them in my homemade granola.

The cinnamon sugar pita chips were my daughters fav. We shared them till the bag was gone! How easy would it be to make those babies?!?!? In bulk…hum..might be a good project!

Earl grey tea. A mood relaxer! Love tea at night before bed. Especially with those Speculoos cookies. Dipped them right in there.

Thanks Kyle for you wonderful box of goods.

Readers don’t forget to check out Kyle’s blog!!! http://www.abbotthouseadventure.wordpress.com

If you are interested in the Foodie Penpal program check out the details below!

Here’s a detailed explanation of the program:

FPP-post

-On the 5th of the month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!

-The boxes are to be filled with fun foodie things, local food items or even homemade treatsThe spending limit is $15The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)

-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you can choose to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.

– Foodie Penpals is open to US, Canadian residents & European residents.  Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa. So, I’m going to keep two separate lists and match US w/ US and Canada w/ Canada!

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Foodie PenPal January 2014 Reveal

It’s that time of the month again. Time to reveal my foodie penpal box. Leave it to me to be typing this post on the day of the reveal.

This month my box came from Sheila of Richmond Virginia. Sheila has her own small business called “Thinking of You Creations”. Selling a variety of granola, cookies and yum tarts. All natural Ingredients.

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I was very excited to try her granola. I eat granola with my yogurt every morning. Its nice to change it up between flavors. When I received Sheila’s package I was happy to see two different flavors of granola in the box. Blueberries & Cherries and Cranberries, Walnuts & Coconut. Both very yummy. Image

There were more goodies in Sheila’s box, including these Cheese Straws from Three Sisters 3. Also from Richmond VA. They too were yummy. They reminded me of Cheese It Crackers. But the straws were light and airy in texture. Defiantly satisfying. ImageAnd last but not least Norcino Mild Salame with Sangiovese Wine. This Salame had amazing flavor. My husband gobbled it all up!Image

Thank You so much Sheila for my wonderful foodie box.

Want to participate in next month’s Foodie Penpals? Here’s some more info

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-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 

-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. 

-Foodie Penpals is open to blog readers as well as bloggers. 

-Foodie Penplas is open to US, Canadian & European residents.  Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans.  

 

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Birthday Cake Chocolate Chip Cookies

When I first heard of the Great Food Blogger Cookie Swap, I got a rush of excitement! I immediately signed up for the newsletter so I would receive an email for when the cookie swap would start. As time approached I checked my email a few times a day to get the details on this project. I participate in the “Foodie Box Swap” as well. Its very simple. Your matched with someone from another state and you send them food from your local area. Food that speaks about your location. Quite simple right…well, I had no idea how involved this 3rd annual cookie swap had become.

As it turns out The Great Food Blogger Cookie Swap brings together food bloggers from around the world as well as partnering with Cookies for Kids’ Cancer, a national non-profit organization that funds new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. I felt proud to participate and donate money to this cause…cookies too.

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When I received my email saying I was qualified to participate in the cookie swap, I started checking out previous years’ recipients, hoping the recipes I chose weren’t on the list. I wanted a fresh idea. I sat in front of the computer through out my daughters entire nap time, just getting lost in other blogs. Some spunky, traditional, modern, then I realized, that’s what is in the ingredients of all these cookies, pieces of other bloggers.

I bet everyone that entered the cookie swap thought and pondered which cookie to make. Which one is original, which one is going to impress the readers, which one was fun? Maybe it was just me jumping off my chair to grab a pen and paper and calling my husband while he was at work to run ideas by him.  I can’t tell you how excited I was to be involved in this cookie swap.

I choose to make a special cookie for the swap. It  is called “Chocolate Chip Birthday Cake Cookie”

I originally wanted to make Chocolate Chip Birthday Cake Brookies! It’s the newest craze. Let me tell you. I made an awesome brownie mix. I made a fantastic cookie mix. And when I put them together to make my brookie, it smelled so good. And tasted so good. But this is how they looked!

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Not very appealing! Tasty though. Every crumb got eaten. I was so disappointed.

I had made three different batches of the “Birthday Cake Cookies”

Yes, I made THREE! The first batch, though tasty, was hard. Some were soft, some were dark, some were light.

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I wanted the perfect cookie. I wasn’t getting it. I couldn’t send out dark, hard cookies or crumbled brookies!

So I made another batch adding an extra egg yolk, (to help keep them soft) and shortened the baking time by 2 minutes. They came out almost perfect.

DSC07388By the time I had finally finished the final product and was almost satisfied, I realized I had eaten so many of these cookies that I couldn’t take another bite. Next week I will be baking everyday for Christmas. So I best get my cookie appetite back quickly! I hope you make these for your Christmas cookies. They are fantastic!

My cookie swap packages were sent out to Tiffany at www.strudelandstreusel.com, Amber at www.lovesfoodlovestoeat.BlogSpot.com, and Martha at www.afamilyfeast.com.

I have also received from Ashley over yonder at www.chroniclesofafoodie.com . She made delish “Peanut Butter Nutrlla Criss Cross Cookies”. Mindy from www.homebakedhappiness.com sent me  “Egg Nog Pecan Cookies” FANTASTIC! Carrie over www.thirtyfiveninetyfive.blogspot.com baked these amazing cookies called “Nutmeg Sour Cream Drop Cookies with Brown Butter Frosting”. They are fabulous!

If your interested in participating next year get details here.  http://www.fbcookieswap.com/

One thing I want to add before you jump to the recipe, when I was checking out last years blogs that participated I came across one that really stood out. Photography and paragraphing was awesome! Check it out! http://www.thenovicechefblog.com/2011/12/peanut-butter-creamwiches/

Birthday Cake Chocolate Chip Cookies

INGREDIENTS

1 Cup Unsalted Butter Room Temperature

1 Cup Brown Sugar

2 Eggs

1 Egg Yolk

1 teaspoon Baking Soda

2 teaspoons Vanilla

1 teaspoon Salt

2 Cups Yellow Cake Mix

1 Cup of Flour Half Cup Sprinkles (any color)

2 Cups Chocolate Chips

2 Cups Coarsely Chopped Birthday Cake Oreo Cookies

DIRECTIONS

In a large bowl, combine 2 sticks unsalted butter, 1 cup brown sugar, blend till smooth.

Add 2 eggs, 1 yolk. Mix well

Add 2 tablespoons vanilla. Remember to oops it. Pudgies’ term for add a little extra. Mix well.

In a medium bowl, mix 2 cups yellow cake mix and one cup all-purpose flour. Mix well.

Add 1 teaspoon baking soda and 1 teaspoon salt. Mix well.

Then add the flour mixture to the wet mixture. mix well.

Add a half cup sprinkles, 2 cups chocolate chips, 2 cups chopped birthday cake Oreo cookies.

When everything is mixed into a yummy cookie dough, cover the bowl put it in the fridge for several hours to chill, overnight is perfect

When you’re ready to bake the cookies, preheat the oven to 350 degrees.

Line your cookie trays with parchment paper.

Using the cookies scooper, place cookie dough on a cookie tray.

Bake for 10-12 minutes.

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November Foodie Penpals Reveal

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It has been a few months since I participated in the Foodie Swap.  In fact it has been awhile since I have posted anything. I apologize for that. Though it seems I keep apologizing for that.

Moving on….

This month I teamed up with Jessica from Texas. She sent me a great box of goodies.

The jar of pumpkin butter was my favorite. I’m a big fan of the butter mixtures.

My second favorite was the English Toffee.

My whole family enjoyed it.

My daughter especially loved the apple/banana fruit mush…

Thanks Jessica…

WANNA JOIN? HERES THE RUN DOWN

FPP-post

-On the 5th of the month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!

-The boxes are to be filled with fun foodie things, local food items or even homemade treatsThe spending limit is $15The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)

-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you can choose to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.

Leave a comment

Savannah Lately

Young, Stressed Out, and Anxious: analyzing anxiety of a twenty something

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HarsH ReaLiTy

My goal with this blog is to offend everyone in the world at least once with my words… so no one has a reason to have a heightened sense of themselves. We are all ignorant, we are all found wanting, we are all bad people sometimes.

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Passionate about cooking and baking and love to share.

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Dishonest Cooking

And I love cooking. Honestly

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returning to simple living

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