Monday, July 14, 2014

Spiced Pork Tenderloins with Mango Salsa

Lots of pork recipes in rotation in our house! 

Spiced Pork Tenderloins with Mango Salsa
Mango Salsa:

2 medium ripe mangos, peeled and coarsely chopped
2 medium kiwifruit, peeled and coarsely chopped
2 tablespoon(s) seasoned rice vinegar
1 tablespoon(s) grated, peeled fresh ginger
1 tablespoon(s) minced fresh cilantro leaves

Spiced Pork Tenderloins:
2 (about 1 pound each) whole pork tenderloins
3 tablespoon(s) all-purpose flour
1 teaspoon(s) salt
1 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1.Prepare Mango Salsa: In medium bowl, combine mangoes, kiwifruit, vinegar, fresh ginger, and cilantro. If not serving right away, cover and refrigerate up to 4 hours. Makes about 4 cups.

2.Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.

3.Meanwhile, cut each pork tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat. Place each tenderloin between 2 sheets of plastic wrap; with meat mallet or rolling pin, pound to 1/4-inch thickness. Cut each tenderloin into 4 pieces.

4.On waxed paper, mix flour, salt, cumin, coriander, cinnamon, and ground ginger. Add pork to spice mixture and turn to coat evenly.

5.Place pork on hot grill rack. Cover grill and cook pork 5 to 6 minutes or until lightly browned on both sides and pork just loses its pink color throughout, turning pork over once. Pass Mango Salsa to spoon over pork to serve.

Nutritional Information
(per serving)
Calories 215; Total Fat 6g; Saturated Fat 2g; Cholesterol 71mg; Sodium 455mg; Total Carbohydrate 15g; Dietary Fiber 1g; Sugars -- ;Protein 23g; Calcium --

Mojito-Rubbed Chicken with Grilled Pineapple

Grill much?  This was refreshingly yummy.  This had me at "grilled pineapple", but it's simple and has so much flavor with just a few ingredients.  We haven't changed a thing in the few times we've made this, except for maybe letting the lime/mint mixture sit on the chicken for a bit before cooking.  This was more out of timing on our part with an active 3-yr old!  When our schedules don't allow for a family dinner every night, sometimes we have to eat after she goes to bed.

Mojito-Rubbed Chicken with Grilled Pineapple

4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves

2 limes
1 tablespoon(s) olive oil
1 medium (3 1/2 pounds) pineapple, peeled and cut into 1/2-inch-thick slices
1/4 cup(s) loosely packed fresh mint leaves, chopped
Salt and pepper

1.Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.

2.Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.

3.From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.

4.Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.

Nutritional Information
(per serving)
Calories 320 ; Total Fat 6g; Saturated Fat 1g; Cholesterol 99mg;  Sodium 385mg; Total Carbohydrate 27g;  Dietary Fiber 3g; Sugars --;  Protein 40g ; Calcium --

Grilled Eggplant with Ricotta Salata

Another winner!  I love love love grilled eggplant, this was a nice addition to our growing list of go-to preparations.  We did make some deviations based on what we were having with subbing reduced-fat feta cheese for the ricotta salata, to make it a little more "South Beach" friendly; and leaving out the tomato. 

Grilled Eggplant with Ricotta Salata

2 tablespoon(s) extra virgin olive oil

2 teaspoon(s) fresh oregano leaves
2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
Nonstick cooking spray
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
2 plum tomatoes, cut into 1/2-inch dice
Lemon wedges
Oregano sprigs, for garnish

1.Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

2.Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.

3.Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
4.Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.

Nutritional Information

(per serving)
Calories 85 ; Total Fat 5g ;Saturated Fat 1g; Cholesterol 3mg; Sodium 210mg; Total Carbohydrate 10g; Dietary Fiber 4g; Sugars --; Protein 2g

Ginger Garlic Shrimp with Tangy Tomato Sauce

Yeah, It's been a long time.  Ridiculously long.  We've been cooking so great stuff...and some not so great stuff.  I am not going to try to catch up on everything, just the recipes I have within my reach.  So here it goes!

First up, this ginger-garlic shrimp dish - found on  Since its summer, we have been grilling a lot.  This is quick to put together, and is delicious!  We had it with grilled eggplant and some quinoa.  We did make some modifications, as I used a can of chopped tomatoes, because it's what I had on hand.  Still good :)

Ginger Garlic Shrimp with Tangy Tomato Sauce

1/2 cup(s) vegetable oil

1/4 cup(s) finely chopped parsley
2 tablespoon(s) minced garlic
2 tablespoon(s) finely chopped basil
1 tablespoon(s) minced fresh ginger
2 tablespoon(s) fresh lemon juice
2 teaspoon(s) kosher salt
1 teaspoon(s) crushed red pepper
2 1/2pound(s) large shrimp, shelled and deveined
1 tablespoon(s) vegetable oil
1 tablespoon(s) minced fresh ginger
1 large garlic clove, minced
3 stalk(s) fresh lemongrass, tender inner bulb only minced
1 1/2pound(s) tomatoes, peeled, seeded, and coarsely chopped
1 tablespoon(s) fresh lime juice
2 tablespoon(s) chopped cilantro
Kosher salt

1.Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt, and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.

2.Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

3.Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.