May 20

Caramelized Pork Tenderloin

Never have you had pork that taste this delicious! This tenderloin is tender, juicy, savory, and has a hint of sweetness. Even though it is cooked in a skillet, it tastes as if it has been grilled. It’s quick for weeknight dinners, and impressive enough for entertaining. Enjoy!

Caramelized Pork Tenderloin
1 pork tenderloin (1-lb)
1/4 C. packed brown sugar
4 garlic cloves, minced
1 Tbsp. Montreal steak seasoning
2 Tbsp. butter

Cut pork into four pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere.

In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

May 06

Pineapple Coconut Cake

Pineapple cake with warm buttery coconut and pecan Icing! Once you have made this for your family and friends it will be a requested desert. Enjoy!

Pineapple Coconut Cake

1/2 C. (1 stick) butter, melted
2 C. sugar
2 large eggs, lightly beaten
1 (20-oz) can crushed pineapple, undrained
2 C. self-rising flour
1 tsp. vanilla extract
Warm Coconut Icing

Preheat oven to 325 degrees. Grease and flour a 13×9 baking pan.

In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.

Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and bake 10 minutes, or until icing is bubbly.

Warm Coconut Icing:
1/2 C. (1 stick) butter
1 C. sugar
1 (5-oz) can evaporated milk
3.5 oz. coconut
1 C. chopped pecans
1 tsp. vanilla extract

In a medium saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium-high heat; boil 4 minutes, stirring constantly; remove from heat.

Stir in coconut, pecans, and vanilla. Pour over hot cake.

Apr 30

Crispy Coconut Kale with Roasted Salmon

A healthy, delicious dish that has a taste of coconut in each bite. Each bite having so much flavor, you might have a hard time remembering how good it is for you. Enjoy!

Crispy Coconut Kale with Roasted Salmon
1 C. jasmine rice, uncooked
1 C. coconut milk
1 C. water
1/2 tsp. sea salt
1/3 C. coconut oil, melted
1 tsp. toasted sesame oil
2 tbsp. tamari (or coconut aminos)
1 tbsp. sriracha
1 bunch kale, ribs removed and sliced into strips
1 C. unsweetened coconut flakes
1-1 1/2 lb salmon, sliced into 4 fillets

For sweet potatoes:
3 sweet potatoes, cubed
1 tsp. paprika
1 tbsp. coconut oil, melted

Rinse and drain rice if needed. Place in a saucepan with coconut milk, water and salt. Bring to a boil and stir. Reduce to the lowest heat possible, cover, and cook 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve.

While the rice is cooking, heat oven to 400 degrees. In a lidded jar, add melted coconut oil, sesame oil, tamari, and sriracha. Place lid on the jar and shake vigorously until combined.

If you are making the sweet potatoes: Place sweet potatoes on a baking sheet. Drizzle with melted coconut oil and sprinkle with paprika. Toss to coat. Bake 30 minutes or until tender.

Place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. Toss until well-coated. Drizzle salmon with 1 to 2 tablespoons of remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potatoes baking time (if you’re making them) or until cooked through, being careful not to burn the kale. Remove from oven. Serve over fluffed rice with an extra drizzle of dressing.

Apr 19

Strawberry Shortcake

Absolutely amazing! I got a chance to go strawberry picking with a friend yesterday at Boone Hall Plantation here in Mt. Pleasant, and had strawberry shortcake on my mind. After tasting this delicious cake I don’t think I will be making biscuits for my strawberries again. I chop my strawberries and mix with sugar, and let them sit for about an hour before serving. Enjoy!

Strawberry Shortcake
2/3 C. sugar
1/4 C. butter
1 egg
1 tsp. vanilla extract
dash of almond extract
1/4 tsp. salt
1-1/2 C. all-purpose flour
2 tsp. baking powder
1/2 C. milk
Whipped cream
Strawberries

In a bowl, cream sugar and butter. Add egg, vanilla and almond extract; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350 for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cram and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.

Yields: 9 servings

Apr 16

Carolina Grilled Shrimp

These zesty marinated shrimp can be served as an appetizer or as an entree. A short list of ingredients pile on the flavor making these a winner for your next BBQ. Enjoy!

Carolina Grilled Shrimp
1 lb. peeled and deveined jumbo raw shrimp
2 Tbsp. olive oil
1/4 C. chili sauce
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 garlic cloves, minced
1/4 tsp. ground red pepper

Thread shrimp onto skewers. Place in a 13×9 baking dish.

Whisk together olive oil and next 5 ingredients in a bowl; pour over shrimp. Cover and chill for 20 minutes. Remove shrimp from marinade, discarding marinade.

Preheat grill to medium-high (350-400 degrees). Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or until shrimp turn pink.

Apr 13

Creamy Chicken and Pasta

Here’s another great comfort dish. This pasta has a creamy mushroom sauce and chicken throughout. Add a tossed salad and you have a great meal you could entertain with. Enjoy!

Creamy Chicken and Pasta2 C. uncooked penne or medium tube pasta
2 C. sliced fresh mushrooms
1 C. sliced fresh green onions
2 Tbsp. butter
1/2 C. white wine or chicken stock
1 tsp. minced garlic
1 Tbsp. all-purpose flour
1/3 C. water
1 C. heavy whipping cream
2 C. cooked cubed chicken
2 Tbsp. capers, drained
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese. Taste, and if needed add more salt and pepper.

Yields: 5 servings

Apr 05

Korean Beef

Korean beef is a standard dish served in most Chinese restaurants made with flank steak. Since having prepared it with ground beef, I now prefer it this way at home. This is a quick meal, full of flavor, that is easy to double. Enjoy!

Korean Beef
1 lb. lean ground beef
1 Tbsp. sesame oil
3 garlic cloves, minced
1 – 2 C. frozen broccoli pieces (optional)
1/4 – 1/2 C. brown sugar
1/4 C. soy sauce
1/2 tsp fresh ginger, minced
1/2 – 1 tsp. crushed red pepper flakes (optional)
dash of pepper
1 to 2 green onions, diced

Heat a large skillet over medium heat and brown ground beef with garlic in the sesame oil. Drain any fat that is left. Add broccoli, brown sugar, soy sauce, ginger, red pepper flakes and pepper. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.

Mar 27

Corn-Avocado Salad

When you are looking for a great salad for a cookout or picnic with no mayonnaise, this will be one you need to try. Fresh corn, juicy tomatoes, avocados and a light, delicious dressing. You can chill the salad up to 24 hours ahead before adding the avocado. Enjoy!

Corn-Avocado Salad
2 C. fresh corn kernels (about 4 ears)
1 Tbsp. olive oil
3 lb. grape, cherry or pear tomatoes, halved
1 English cucumber, sliced into half moons
1 C. thinly sliced radishes
1/3 C. Champagne vinegar
1/4 C. extra virgin olive oil
1 large shallot, finely chopped
2 tsp. country-style Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 avocados, chopped
1 (1-oz) pkg. fresh basil leaves, torn

Preheat oven to 450. Toss corn with 1 Tbsp. olive oil, and spread in a single layer on a cookie sheet. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.

Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.

Yields: 12 servings

Mar 18

Maple Trail Mix

Delicious maple, cinnamon and vanilla flavors bind the oats, nuts, raisins, and candy together in this trail mix. Seen Rachael Ray make this a few years ago, and knew I had to make it. She used hazelnuts instead of walnuts, but walnuts are easier for me to find. Enjoy!

Maple Trail Mix 3/4 C. maple syrup
1 cinnamon stick
1 vanilla bean, split
1 C. oats
1 C. walnuts
2 C. whole natural almonds
1/2 C. raisins
1/2 C. craisins
1/2 C shelled pumpkin seeds or sunflower seeds
1 C. M&Ms (peanut or plain)

Preheat oven to 375.

In a saucepan add maple syrup, cinnamon stick and vanilla bean. Warm over medium low heat for a couple of minutes to infuse the flavor. Remove from heat.

Combine oats, walnuts, almonds, raisins, cranberries and seeds in a bowl. Toss with maple syrup and remove the cinnamon stick and vanilla bean. Spread the maple coated mixture out on a cookie sheet and roast 15 minutes. Remove the nuts from oven and transfer to another cold pan, tossing the mix to quick-cool it. Once cool, toss with M&Ms.

Mar 14

Buttermilk Ranch Dressing

Easy homemade Buttermilk Ranch Dressing when you don’t have a packet of Hidden Valley in the cabinet. Once again you can play around with the spices, or substitute greek yogurt or sour cream for some of the mayonnaise. Enjoy!

Buttermilk Ranch Dressing
1 C. mayonnaise
2/3 C. buttermilk
1/4 tsp. white vinegar
1 tsp. parsley
1/8 t. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dried chives
1/8 tsp. pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard

Whisk mayonnaise and buttermilk together until there are no lumps. Stir in vinegar and spices.

Make ahead of time to give flavors time to marry.