Orange Pork Tenderloins With Caramelized Onions

I used to cook pork chops all the time, and I really like eating them a lot. But it's been a long time since I've cooked pork of any kind, so the other night I whipped up this delicious Simple Supper.

I think the thinner pork tenderloins work best for this dish, and they cook faster than the thicker kind. This recipe is super easy, and makes a great week night meal, but is also impressive enough for a dinner with friends. I made mashed potatoes and a green vegetable to go with it, but the sides you can serve with this is endless. It really is yummy!!

Orange Pork Tenderloins With Caramelized Onions

Ingredients:

8 thin sliced pork tenderloin
2 tablespoons olive oil
1 large red onion, thinly sliced
1 cup Pace Picante sauce
1/2 cup orange marmalade
2 teaspoons grated orange zest

Cooking Instructions:

1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.

2. Heat the remaining oil in the skillet over medium heat. Add the onion and cook about 15 minutes, until soft and browned.

3. Put the picante sauce, marmalade, and orange zest into the skillet and stir together with the onions.
Return the pork to the skillet. Reduce heat to low, and cook for 10 minutes.

Serves 4-6 depending on serving sizes.

St. Patrick's Day Brownies and Recipe

Saint Patrick's Day is on Friday but I just couldn't wait to make something green. I love brownies, and so do my grandchildren, so I made these to share with them.

Here is one of my favorite brownie recipes, and it is super easy to make. The recipe makes a big pan, enough for a potluck, or hungry grandchildren :)

Recipe for Quick and Easy Brownies

Ingredients:

2 cups sugar
1 cup butter
1/2 cup cocoa powder
1 tsp. vanilla extract
4 eggs
11/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup walnut halves (optional)

Directions:

Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees for 20-25 minutes in a greased 9x13 pan.

Recipe For Chocolate Dipped Macaroons

Do you like macaroons?

I love them, especially if they are dipped in chocolate. I came across this super easy recipe for making some.

These are perfect for an everyday cookie to keep in the cookie jar, or fancy enough to put in a pretty package and give as a gift. I'll be giving some at Easter for sure.

The recipe calls for very few ingredients, so use the best available. I buy the sweetened coconut from the bulk foods section of my grocery store. It's much fresher than the coconut in packages.

You can also use white, or milk chocolate to dip the macaroons in. I used dark chocolate this time.

Recipe for Chocolate Dipped Macaroons

Ingredients:

1/3 cup all-purpose flour
2 1/2 cups sweetened coconut flakes
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
4 ounces dark, white, or milk chocolate, melted

Directions:

Preheat oven to 350 degrees. Grease a large cookie sheet.

In a large bowl, stir together flour, coconut, and salt. Add condensed milk and vanilla; stir until well combined.

Drop batter by tablespoonful, 1 inch apart, onto prepared cookie sheet. Bake 15 minutes or until just golden on bottoms.
Transfer to wire racks to cool completely. When cookies are cool, dip top halves into melted chocolate. Let stand until set.

Makes 1 dozen cookies.

Healthy Smoky Veggie Chili

It's really amazing how many kinds of chili recipes you can find nowadays. I usually make mine with ground beef because that's always been the way my family liked it the best. Once in awhile I would make it with chicken, and that was always yummy too.

But I have been looking for ways to eat healthier, and get out of the habit of eating meat on an almost daily basis. I'm sure you know what a struggle it is to change your eating habits, especially when you are trying to lose weight. And I have to admit that since I've moved to Nevada this last summer, I have put on quite a bit of weight. I don't even feel healthy at this weight, and my clothes have become way too tight. Time to do something about it, and so eating healthier is a big goal for me this year.

I picked up this amazing magazine from Better Homes and Gardens called Eat Well Lose Weight. I love it because it's filled with amazing low calorie recipes and information about healthy eating. There's so many recipes I want to make from it, starting with this great tasting veggie chili.

It passed the taste test with my son-in-law who is a real chili lover. In fact, he ate three bowls of it and said it was delicious. I love it too, and am going to make another pot and divide it into small freezer bags to have for lunch on the days I work as a nanny.

I did change a couple things in the recipe, I substituted black beans for the Great Northern Beans, and added a small can of tomato paste. I always try to add tomato paste to a recipe if I can because it's such an added health benefit. I think it made this chili even better, but the chili is just as wonderful if you make it according to the original recipe.

Recipe for Smoky Veggie Chili

Ingredients:

1 tablespoon vegetable oil

3/4 cup chopped green sweet pepper

1/2 cup chopped white onion

1 15-oz can garbanzo beans (chickpeas), rinsed and drained

1 15-oz can Great Northern beans (or black beans), rinsed and drained

2 tablespoons chili powder

1 15-oz can tomato sauce

1 14.5-oz can fire roasted diced tomatoes, undrained

1 tablespoon packed brown sugar

1 tablespoon unsweetened dark cocoa powder

sour cream/shredded cheese optional

Directions:

In a large sauce pan (or Dutch oven) heat the oil over medium-high heat. Add sweet pepper and white onion; cook 4-5 minutes, or until tender, stirring occasionally. Add beans and chili powder; cook and stir 2 minutes. Stir in next 4 ingredients (through cocoa powder).

Bring to boiling; reduce heat. Simmer, covered, 25 minutes, stirring occasionally. Serve with toppings of choice, sour cream, cheese, green onion, or additional chili powder.

Makes 4 servings (1 1/2 cups each).

-Post by Patricia



Blackberry Yogurt Muffins

I haven't made the usual New Year's resolution this year to lose weight because it hasn't ever worked for me. After the first few days, and usually a whole bunch of salad, my resolution would fall by the wayside and I would be back to my old habits again.

Of course I now know that losing weight starts with a decision, a decision to change your life for the better in the long run, not just for a few days in the beginning of a new year. And so my decision has started with finding and making new recipes that are healthier and lower calorie, but still taste great. Because let's face it, if it doesn't taste good, we aren't going to eat it.

Which brings me to this recipe for Blackberry Yogurt Muffins, which are delicious and packed with good-for-you ingredients. These muffins include fruit, yogurt, oats, whole wheat flour and a few other simple ingredients. You can whip them up in the morning in a flash, and enjoy them all week long for breakfast, in your lunch, or as a snack.

You can also use different kinds of fruit in them, too. I have made them with blueberries and pears and they were all equally delicious. This recipe makes 12 muffins. When I made them with blueberries, I made a double batch and froze the second batch in the freezer for convenience. They defrost beautifully and are especially good if you pop them in the microwave for a few seconds afterwards.

These muffins are just plain yummy, and having one that is good for me and lower in calories really lets me fight the urge to indulge in those high calorie desserts that I love so very much. Every day the decision is mine to make, what I will or won't eat. And every day I'll keep trying my best.

Recipe for Blackberry Yogurt Muffins

Ingredient:

1 cup quick-cooking oats

1/2 cup brown sugar, packed

1 cup plain or vanilla Greek yogurt

1/2 cup oil

1 egg

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup blackberries, chopped

Directions:

In a large bowl, combine oats, brown sugar, yogurt, oil, and egg. Beat well with an electric mixer until combined, let stand 5 minutes.

Sift in flour, salt, baking powder, and baking soda. Stir to blend. Fold in fruit. Fill paper muffin cups in muffin pan 2/3 full and bake for 18-20 minutes.

Makes 12 muffins.

-Post by Patricia