Lemon Garlic Herb Marinated Pork Tenderloin

Lemon Garlic Herb Marinated Pork Tenderloin.

It’s what’s for dinner!

If you are a pork fan, like I am fast becoming, this marinated tenderloin is a MUST try!

It turns out tender and juicy with a fresh citrusy herb flavor that pairs great with potatoes and fresh vegetables for a delicious, easy weeknight dinner.

Prepare and marinade the meat the night before, then all you have to do is throw it on the grill for 10-15 minutes for dinner.

Leftovers are great sliced thinly for sandwiches or tossed in a stir-fry.  Such a bonus to get a couple completely different meals from one easy recipe.

Hope you will give it a try, and hope you enjoy as much as we did.

Lemon Garlic Herb Marinated Pork Tenderloin

Ingredients:

  • 4 Fresh Ripe Lemons, Juiced and Zest from one
  • 1/2 cup Olive Oil
  • 6 cloves Garlic, minced
  • 2 Tbsp chopped fresh Rosemary
  • 1  Tbsp chopped fresh Thyme (or 1 tsp dried)
  • 2 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp ground Black Pepper
  • 2 Pork Tenderloins (approx. 1 lb each)

Directions:

Make marinade by whisking together first 8 ingredients.  Pour into large Ziploc bag.  Add the pork tenderloins and coat.  Marinade overnight in refrigerator or at least 8 hours.

Preheat grill to 400 degrees F.   Place tenderloins on grill.  Discard excess marinade.  Grill 10-15 minutes or until meat reaches 135 degrees F.  Allow to rest 5-10 minutes.  Cut into thin slices to serve.

Enjoy with roasted new potatoes and steamed broccoli or your favorite vegetable.

Cheers & Hugs,
Jodi

 

*Recipe slightly adapted from Ina Garten’s Herb Marinated Pork Tenderloin

Parmesan Garlic Roasted Spaghetti Squash

parmesan-garlic-spaghetti-squash-1

Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

parmesan-garlic-spaghetti-squash-3

In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Yukon Gold Potatoes with Garlic & Rosemary

roasted-rosemary-and-garlic-yukon-gold-potatoes

There aren’t many meals potatoes don’t go wonderfully with in my opinion.  I do love potatoes no matter what way they are prepared.

roasted-rosemary-and-garlic-yukon-gold-potatoes-2

One of my favorite ways to make them is to roast them.  Add some garlic, fresh rosemary, a dash of salt, and a drizzle of olive oil, and I’m pretty much in heaven.

roasted-rosemary-and-garlic-yukon-gold-potatoes-3

And Yukon Golds have become one of my favorite varieties to roast.  They crisp up beautifully on the outside and remain tender and flavorful on the inside.

This recipe is simple, but so delicious and complimentary to most any meal.  They go great with chicken, beef, pork, and even eggs (and are great reheated for breakfast “home fries”).  Sprinkle some cheese on top if you like – parmesan, cheddar, swiss,  or muenster.  Dunk them in ketchup or barbecue or hot sauce.  Dip them in ranch dressing or honey mustard.  Or just enjoy them plain.

Here is how I make them.  Hope you will give them a try.

Roasted Yukon Gold Potatoes with Garlic & Rosemary

Ingredients:roasted-rosemary-and-garlic-yukon-gold-potatoes-2

  • 6 medium Yukon Gold Potatoes
  • 3 large cloves garlic, minced
  • 3 Tbsp minced fresh rosemary
  • 3 Tbsp olive oil
  • 1 tsp salt

Directions:

Preheat oven to 450 degrees F.

Wash and cut potatoes (leaving skin on) into bite-sized chunks.

Spread potatoes evenly in single layer onto a baking stone with sides (stoneware bar pan) or aluminum jelly roll sized pan.  Drizzle with half of the olive oil.  Sprinkle with minced garlic, minced rosemary, and salt.  Drizzle remaining olive oil over top.

Roast for 20-30 minutes until golden brown – tossing with a spatula halfway through cooking time.  Serve immediately.  

Enjoy!

Cheers & Hugs,
Jodi

Creamy Cauliflower Risotto and Garlic Rosemary Lamb Chops

Creamy Cauliflower Rissoto and Lamb Chops

Last Sunday, I was in the mood to be creative in the kitchen, so I decided to tackle the rack of lamp chops I recently purchased and do something interesting with a head of cauliflower I had.

For the lamb chops, I rubbed them with a simple mixture of fresh rosemary, garlic, salt and pepper and marinated them for 4 hours in the fridge.  When we were ready to eat, I simply pan seared them about 2 minutes on each side in a hot skillet with olive oil.  They turned out amazing!

lamb chops and creamy cauliflower risotto

Here is the recipe for the Creamy Cauliflower Risotto.  I have to say… I absolutely LOVED it!  A little more work than simply roasting cauliflower or mashing russet potatoes, but if you have the time and the inclination, it is SOOOO worth it!

Add some fresh greens, and you have a meal fit for royalty!

Hope you will give this a creative cauliflower recipe a try!  You won’t be sorry.

Creamy Cauliflower Risotto

  • 1 head cauliflower, cut into florets
  • 3 Tbsp. olive oil
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red, yellow, and/or orange peppers
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 4 Tbsp. butter
  • 1 cup freshly grated Parmigiano Reggiano parmesan cheese
  • 1/4 cup Greek yogurt or sour cream
  • Salt and pepper to taste

Directions:

Finely chop cauliflower florets until it reaches approximate size and texture of rice.  (You can use a food processor if you like, but I did not.)  Set aside.

Heat olive oil in a large sauce pan.  Saute onions, peppers and garlic until caramelized.

Add white wine, and cook for 1 minute.  Add cauliflower “rice” and chicken stock.  Cover and cook on medium for about 10 minutes.

Add butter, and continue to cook for another 5 minutes without lid, allowing some of the liquid to evaporate.  Stir occasionally.

Once the cauliflower “rice” has thickened, stir in the Parmigiano Reggiano cheese.  (There really is no substitute for this BEST Parmesan cheese!)  Remove from heat and add Greek yogurt or sour cream and salt and pepper to taste.  Blend with immersion blender to desired creamy consistency.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from GlutenFreeFix

Tomato Bruschetta Chicken

Tomato watercolor 5x7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Tomato watercolor 5×7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Oh fresh, sweet, vine-ripened ruby red tomato…
How I love you from my head to-ma-toes!

It is tomato time of year around here, and there is nothing finer than a fresh-picked tomato right from the vine to the dinner table.

For today’s #WorldWatercolorMonth painting, I give you …. the Tomato…. in Daniel Smith Pyrrol Scarlett, Hansa Yellow, Green Gold, and Sap Green.

And to celebrate, here is a recipe for what we had for dinner the other evening – Brushetta Chicken.  A plump grilled chicken breast smothered with fresh mozzarella cheese and topped with sweet, juicy tomatoes, basil, and garlic.

Oh the yumminess!

And even better – oh the easiness!

Hope you’ll give this winner winner chicken dinner a try.  We had it with some brown rice and quinoa and a fresh spinach salad.  How will you serve yours?

Bruschetta Chicken

Bruschetta Chicken

Bruschetta Chicken

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts seasoned with garlic herb seasoning and salt
  • 1 large ripe red tomato
  • 1 large ripe yellow tomato or 1 cup yellow cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 large garlic clove minced
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 4 slices fresh mozarella cheese, optional

Directions:

Prepare Bruschetta by chopping tomatoes and combining with chopped basil, minced garlic, salt, olive oil and vinegar.  Let sit and flavors mingle while you grill chicken breasts.

Top grilled chicken breasts with slices of mozzarella cheese, if desired, for last few minutes on grill and let melt.

To serve, top grilled chicken breast with large spoonful of fresh bruschetta and enjoy!

Cheers & Hugs,
Jodi

 

Roasted Cabbage Slices with Garlic

roasted cabbage

O. M. G. I am becoming obsessed with roasting vegetables!  And this one is another winner!

Cabbage has NEVER tasted better!  Nor has it ever been easier!

roasted cabbage before

I’ve seen a variety of versions of this recipe floating around, but when I saw this simple version with roasted garlic that you smear on top of the cabbage slices after roasting, I had to try.  And it so delivered!

How can something so stinking simple end up tasting so luscious?  It is truly magical… and so wonderful to eat food in its purist state with just a little olive oil, salt, pepper and garlic that tastes like this.

roasted cabbage before 1

You can use green or purple cabbage.  Slice it, drizzle it generously with pure olive oil, and sprinkle it generously with coarse sea salt and fresh cracked black pepper.  Add a few cloves of peeled garlic drizzled with olive oil to roast along side.  Throw it in a 425 degree F oven for about 30 minutes, and get ready to rumble!

roasted cabbage after

This is a great accompaniment to most any meal.  SO DELISH!  I’ll bet this would make a cabbage loving fan out of ANYone!

Try it TODAY!

Roasted Cabbage with Garlic

Ingredients:
1 head cabbageroasted cabbage after
6 large cloves garlic
Olive Oil
Salt and Pepper

Directions:
Preheat oven to 425 degrees F.
Carefully slice cabbage into 6 thick slices, and lay on a shallow baking stone or baking dish.
Drizzle both sides of each slice with olive oil.
Generously sprinkle coarsely ground sea salt and freshly ground cracked pepper on top of each slice.
Peel garlic cloves and add to dish. Drizzle with olive oil.
Roast for approximately 30 minutes.
When done, smash garlic cloves and spread one on top of each cabbage slice.

ENJOY!

jodimckinney @lifeinbetween.me

Can’t wait to hear if you try it and like it!

Cheers & Hugs,
Jodi

Rosemary Garlic Pretzels

rgp cover
My recent snack OBSESSION is Rosemary Garlic Pretzels.

Those that know me best know that even though I  L-O -V-E  to bake…………..

999,997.4 times out of 1,000,000, I would chose a salty pretzel over a chocolate chip cookie as a snack…

to go with my red wine or G&T especially.

rgp snack bowl

So lately, I have been making these SUPER simple, yet oh so DELISH Rosemary Garlic Pretzels.

All you need to do is take a bag of hard pretzels of your choice, break them into “bite-sized” pieces, and layer them on a baking dish.

rgp ingred

Then you simply drizzle with some olive oil, fresh chopped rosemary, garlic & herb (or your favorite) seasoning, and (the special ingredient) a drizzle of honey.

rgp pan

Bake at 250 for 30-40 minutes, stirring every 15 minutes, and voila!

rgp jar top

A yummy snack!

rgp jar

And you should probably NOT do as I do and put a jar full on your kitchen counter…..

Yummy for the Tummy

at Life In Between.

Cheers & Hugs,

Jodi

Making Bagna Cauda with Oh Rob

Bagna Cauda

Sharing a Communal Pot of Warm Bagna Cauda, Crispy Vegetables and Homemade Chewy, Crusty, Ciabattaa with family and friends

Oh the fun we had this past weekend with family and friends; and as promised, I wanted to share a special treat with you today.

My buddy, “Oh Rob,” as I affectionately refer to him, was in the house, and we made some Bagna Cauda to take to a picnic.

I asked if I could photograph him making it to share on my blog, and in true Oh Rob fashion, he graciously obliged.

OR wine

Some of you might ask – “What the heck is Bagna Cauda?”

Others might say – “Ooooohhhh how I love that stuff!!!!”

Now don’t be scared off by the <ahem> low-calorie, low-cholesterol, low sodium ingredients…

You balance that by eating it with crisp, crunchy, healthy, fresh vegetables….

…..or crusty loaves of chewy bread (like the homemade Ciabatta we had!).

Now – Oh Rob is Italian – and oh how he loves being Italian!  So you guessed it, Bagna Cauda is an Italian recipe.

Bagna Cauda is a warm dip served and eaten similar to fondue.  It is made with garlic, olive oil, butter, anchovies, and Rob’s “secret” ingredient”  (making this recipe a silver medal winner in a local bagna cauda competition!).

Bagna Cauda is best served in a large pan in the center of the table for communal sharing.

Are you ready?

OR1To get in the mood, Rob first meticulously secures his Ivy Newsboy cap atop his head and spritzes himself with a bit of romantic, manly scented cologne.

OR1aHe then chooses his favorite Italian music selection from his iPhone…

OR2and pours a robust glass of dry red wine.

The mood is set.  Can you feel it?

OR Garlic1Now Rob begins the chopping of fresh garlic….

OR Garlic2Trying every sharp knife and the good old Pampered Chef Food Chopper, Oh Rob finely chops the garlic, and adds it to his electric skillet that has been coated with a thin layer of olive oil.

OR Garlic3After sautéing the garlic for a few minutes in the olive oil,

OR AnchoviesIt is time to test the anchovy filets.

OR Anchovies2Per Chef Oh Rob, Bagna Cauda cannot be made without first sampling an anchovy filet on a cracker…

OR Anchovies3Oh Delizioso!  We sampled on a sea salt flatbread cracker.

OR Anchovies5After passing our taste test, Oh Rob added two cans of anchovy filets with the olive oil they are packed in, smashing them and integrating and infusing them into the olive oil and garlic.

OR Anchovies 01

Per Oh Rob – “Roland” is the best.  Around here, these cans sell for about $7.95 a can.  And he gets them at our local Italian Store, Labriolas.

OR butter3Next we add a……. yep – I have to admit – a pound of butter.

OR butter2

As Oh Rob adds the butter, he repeats the words of his wise Momma over and over – “Do NOT burn the butter Bobby.    Do NOT burn the butter!”

Then it is time to add the Brugnoli family secret ingredient that Oh Rob gave me special permission to share.

OR Sour Cream12 – 3 heaping spoonfuls of sour cream get whisked in to finish this delicacy off.

OR VeggiesTime to chop the veggies.

Notice our special helper and floor cleaner-upper, Mikey, is standing guard ready to help while Oh Rob cuts up crunchy stalks of celery to make great scoopers of Bagna Cauda,

OR peppersAnd then some sweet red and orange and yellow peppers,

OR cabbageand chunks of cabbage.

Any firm, crisp vegetable you love tastes delicious dipped in bagna cauda.

Bagna CaudaAnd oh how wonderful it was communally sharing all this deliciousness with friends while sipping sangria.

Thanks for sharing Oh Rob, and thanks for a fun picnic Gary and Cindy.   Great to see you Kathleen and Jack, and so glad to finally meet you Sally!

Mangia bevi e sii felice!

Eat Drink and Be Merry!

at Life In Between.

Cheers and Hugs,

Jodi