Chipotle Honey Lime Pork Tenderloin

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Chipotle Honey Lime Pork Tenderloin

There are so many things to love about pork tenderloins – they’re relatively lean and healthy, the cook quickly, and they really absorb whatever flavors you decide to throw at them. I’ve made quite a few versions in the past, but I think this one is definitely in the running as my new favorite!

I’m a huge fan of anything chipotle-flavored anyways, but I’d never think to add honey to the mix. Plus with the addition of tart lime juice and zest and fresh cilantro it really made for a combination that was out of this world. You make a large batch of the marinade, then reserve half to drizzle over the tenderloins right before serving. I also think it would be a fabulous salad dressing!

I went ahead and doubled the marinade recipe  as I was using two pork tenderloins. The leftovers were great on Cuban sandwiches and quesadillas – so I’m glad that I went ahead and cooked two. This is one we’ll be coming back to again and again in our home, as everyone really enjoyed it!

Chipotle Honey Lime Pork Tenderloin

1 whole pork tenderloin, about 1 pound
1 tsp lime zest
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 chipotle chile pepper in adobo sauce
1 tsp vegetable oil
1 Tbsp  fresh cilantro leaves, chopped

Place the lime zest, lime juice, honey, salt, and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.

Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Light grill and bring to medium-high heat, about 450 degrees. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzle with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side.

Source: slightly adapted from Alton Brown

Homemade Buttermilk Ranch Dressing

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Homemade Buttermilk Ranch Dressing

In my quest to make more and more things homemade in my kitchen, I was shocked to realize I hadn’t tried and shared a great recipe for a homemade buttermilk ranch dressing. I’d been relying on the packet style mix – which is still better tasting than the stuff from the bottle, and more economical. It’s also full of weird stuff I can’t pronounce in the ingredient list, which is just no good!

Not the case with this version. Basic ingredients found in your refrigerator, a mix of herbs (dried and fresh) and a touch of fresh garlic from the pantry, and you’ve got yourself a delicious homemade salad dressing that comes together in just a few moments. It keeps for a couple of weeks too, which is also convenient. We love to dip fresh veggies into it for an after-school snack or while waiting for dinner to finish up. Or, it’s also pretty amazing to dip pizza crusts into as well.

I’m always happy to find yet another item that I can kick the store-bought variety to the curb for, and I’m stoked to add this one to my repertoire. 

Homemade Buttermilk Ranch Dressing

3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup Greek yogurt
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 cup buttermilk (less if you like a  thicker consistency)
1/4 cup finely chopped scallions
2 Tbsp finely chopped parsley
2 tsp dried dill (or 1 tsp fresh)
1 large clove garlic (very finely minced or microplaned)
1 tsp salt
1/2 tsp black pepper

Whisk all ingredients in a bowl until well combined. Season to taste with additional salt and pepper if necessary.

Store in an airtight container in the refrigerator for up to 2 weeks.

Source: adapted from The Gourmet Cookbook via Confections of a Foodie Bride

Salted Caramel Apple Cheesecake Bars

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Salted Caramel Apple Cheesecake Bars

Caramel. Apples. Cheesecake. That’s pretty much a trifecta of awesomeness, wouldn’t you say? These bars are also awesome because they’re so darned easy to make! A classic graham cracker crust, a simple cheesecake batter, and a can of apple pie filling are the base for this dessert. Then it’s topped with a luxurious caramel sauce and topped with flecks of sea salt.

Which let me just say that the salt really made it. I used fleur-de-sel…the creme de la creme of sea salt. It’s best when used as a finishing touch, and it really was perfect here. But any finely milled sea salt would be just fine. The slight salty crunch on top of the bars was absolutely delicious! I also used my homemade caramel sauce that I always have tucked in the fridge. If you’ve never made it, or been intimidated by making caramel – don’t be! I used to be that way, but after seeing how easy it is and how delicious the results are – you’ll kick yourself for not trying it sooner. And, the sauce is much less temperamental than the soft candies that you eat, so it’s a great place to start!

The husband still talks about these bars, so I know I’ll have to be making them again soon. I was so happy with how they turned out and how beautiful they looked – how the apples are suspended perfectly in the cheesecake? I was worried they’d sink – but they didn’t. I used Lucky Leaf pie filling, which is always my go-to choice when using a pie filling – just because I know it’s always high quality ingredients. The apple filling wasn’t too wet, which I think really helped to get the consistency that made these bars turn out so perfect!

What are you guys up to this weekend? After two more snow days earlier this week, I’m ready for some warmer weather. We’re looking forward to a trip to the Ocean City to check out the Spring Trade Expo put on by the Hotel-Motel-Restaurant Association – aka “the food show”. It’s a  chance to sample all kinds of different goodies. I know Jon is looking forward to checking out some of the new breweries in the region, and sampling their products. I think some Thrasher;s and lunch at The Shark are also going to have to be on the menu. Should be a good time! I hope everyone has a great weekend.

Salted Caramel Apple Cheesecake Bars

6 Tbsp butter, melted
1 1/2 cups graham cracker crumbs (about 1 package)
3 Tbsp sugar
1/2 tsp cinnamon

For the filling:
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/2 teaspoon kosher salt
1 (21 ounce) can apple pie filling
3/4 cup caramel sauce
2 tsp sea salt

Heat oven to 350 F. Line an 8×8-inch baking pan with aluminum foil and coat with non-stick spray. Set aside.

In a medium bowl mix the melted butter, graham cracker crumbs,sugar, and cinnamon until crumbly. Using the bottom of a drinking glass, press evenly and firmly into the bottom of the baking pan.

In large bowl combine the cream cheese, sugar, eggs, and salt. Beat at medium high speed, until mixture is smooth, about 1 to 2 minutes. Carefully fold the apple pie filling into the cheesecake mixture. Spoon mixture evenly on top of crust.

Bake uncovered for about 1 hour, or until filling is set. Let cool completely.

Once cooled slice the cheesecake into 2-inch squares. Drizzle caramel sauce on top of cheesecake pieces and sprinkle with a little sea salt.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Makes about 16 bars.

Source: adapted from Lucky Leaf

Cheesy Ham & Broccoli Pasta Bake

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Cheesy Ham & Broccoli Pasta Bake

It’s tough to beat a good cheesy pasta bake. One night I was really feeling macaroni and cheese, but wasn’t feeling much else than that. I knew I needed to give my guys some protein and veggies though, so I assessed what I had in the refrigerator – a ham steak and a couple of heads of broccoli, threw them into the mix, and came up with this.

I tweaked my original baked macaroni & cheese recipe by adding two different kinds of cheese. My standard classic cheddar, but also a rich and creamy Gruyere to really bump up the wow factor. Plus, it was kind of a fun twist on ham & cheese!

Ham steaks are great to have around. I love to dice them up and put them in pasta sauce, or on pizza, or even just warmed up in a skillet and served on a biscuit for an easy breakfast. I also topped it with garlic breadcrumbs, which isn’t something I usually go for on my macaroni and cheese – but the savory crunch with a hint of garlic was a nice contrast to the creamy tender pasta.

A great one pan meal that was easy to throw together and bake, and that everyone enjoyed. Love those kinds of dinners!

Cheesy Ham & Broccoli Pasta Bake

2 cups short tubular pasta (elbow macaroni, gemelli, penne)
4 Tbsp butter
3 Tbsp all-purpose flour
3 cups milk
1 tsp mustard powder
1 tsp kosher salt
8 oz cheddar cheese, shredded
6 oz Gruyere (or Swiss) cheese, shredded
2 cups ham steak, diced
2 cups broccoli florets, chopped
1 cup panko bread crumbs
2 Tbsp butter, melted
1/2 tsp garlic powder

Preheat oven to 400.

Bring a large pot of water to a boil. Add the pasta and cook for 7 minutes. Drain, place back in pot, and set aside.

In a medium size saucepan, melt 4 Tbsp butter over medium-high heat. Add the flour and whisk to make a roux, cook for 2 minutes. Slowly add the milk, continually whisking until thickened. Once thickened add the salt and mustard powder, as well as the cheeses. Stir to combine until cheese is melted.

Add the ham and broccoli to the pot with the pasta, and pour the cheese sauce into the pot as well. Toss to combine. Pour into a 2 quart baking dish.

Combine the breadcrumbs with the melted butter and garlic powder in a small bowl, toss to combine. Sprinkle the breadcrumbs over the top of the pasta.

Cover dish with foil and place in oven. Bake for 30 minutes. Remove foil and bake for another 10 minutes, or until breadcrumbs are golden brown.