Curry Pork Tenderloin Dinner

I'm going to change this one up a little bit and do recipes for the whole dinner.  We have cooked the Curry Pork Tenderloin several times and really enjoy it.  For this dinner I added Pearl Couscous and some Steamed Broccoli.  Couscous makes a great side dish and can be mixed with all kinds of things.  It has a wide variety of uses from cold salads to a base for stir-fry.  And Broccoli is my wife's favorite veg so you will probably see it on numerous dishes. This will make @ 2 servings and maybe a left over for someone's lunch.

Curry Pork Tenderloin

Ingredients:

1 1 - 2 Lb Pork Tenderloin cleaned and trimmed

2 - 3 Tbsp Spicy Yellow Curry

2 Tbsp Rice Wine Vinegar

Pearl Couscous

Ingredients:

1 Medium Poblano Pepper seeded and diced

1/2 Small Sweet Onion diced

1/2 Tbsp Canola Oil

1 Cup uncooked Pearl Couscous

salt & pepper to taste

Steamed Broccoli

Ingredients:

1 Medium Head Broccoli

1/3 Cup Low Fat/Sodium Chicken Broth

2 tsp Mrs Dash Seasoning (garlic & herb, onion & herb, table blend your choice)

Take the Pork Tenderloin and remove the silver skin (I'll try and make a post showing how to do this) and any excess fat.  Place it in a gallon zip lock baggie and add the Curry and Rice Wine vinegar, mix well.  Let this marinate at least 24 hours for best flavor.  Grill over medium high heat for @ 8 minutes on one side then flip and cook another 5-6 minutes on the other side depending on the size and temperature you want.

While the grill is heating start a medium saute pan on the stove over medium heat.  Once hot add the canola oil and saute the onions and poblano about 4-5 minutes.  Add the couscous and saute 1-2 minutes, then add stock or water amounts according to package instructions and cook to the time on the package.

Once you get the pork on the grill you can take a microwave safe bowl and add the broccoli and other ingredients.  Cover and microwave @ 3-4 minutes.

Take the pork off the grill and let stand 3-4 minutes.  Cut from the end on about a 45 degree angle and server.

Homemade Ground Chicken

Recently I have started grinding my own chick breasts.  It's a lot cheaper than buying it already ground from the store and I know exactly what goes in the meat.  I usually get a large pack of chicken breast and grind at least 5 pounds at a time and make various things out of it from chicken burgers, to Asian dumpling stuffing, and sausages.

Just clean the chicken and cut into triangle size pieces.  The triangles give you a point to start with when grinding.  This is necessary because I use a hand crank grinder.  With an electric one this probably wouldn't' be needed.

Once you complete the grinding here are 3 different recipes you can use with the chicken.

Chicken Breakfast Sausage

Ingredients:
2 tbsp fresh chopped sage1/4 tsp salt1 tsp ground black pepper1/4 tsp dried marjoram1 tbsp brown sugar1/8 tsp crushed red pepper flakes1 lb ground chicken

Combine all ingredients and separate into logs, wrap in plastic wrap and save for use in the next few days or freeze.  You can make links if you have the ability to stuff casings.

Andouille Sausage

Ingredients:

2-lbs ground chicken1-tbsp salt1-tbsp garlic powder 1/2-tbsp paprika1/1-tsp cayenne pepper 1/1-tsp fresh ground black pepper1/8-tsp ground sage1/8-tsp ground thyme1/4-cup cold water1 1/2-tbsp liquid smoke

Combine all ingredients and separate into logs and wrap in plastic wrap and save for use in the next few days or freeze.  You can make links if you have the ability to stuff casings.

Asian Dumplings

Ingredients:
1-lb ground chicken1 tbsp soy sauce1 tbsp rice wine vinegar1 tsp ground ginger
1/2 tbsp red pepper flakes
1 tsp corn starch

Combine the ingredients and set aside.

Dumpling wrappers

Ingredients:

(makes about 33 wrappers)

2 cups all purpose flour, more for dusting

1/2 tsp salt

2/3 cup hot water

Add 2 cups of flour to a large bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup hot water. Add the water to the flour in a steady stream while mixing quickly. Keep mixing by hand until the dough comes together. You can knead in the bowl, or turn it out on a lightly floured surface to knead. Knead with the heel of your hand until the dough is fairly smooth, 4 to 5 minutes. The dough should feel slightly stiff. You can adjust the dough by kneading in a little more flour or more water. Cover with a plastic wrap, and let it rest for 30 minutes to an hour.  (This is a good time to start making the filling.)  

Once the dough has set.  roll out the dough and cut into discs.  Take a spoon full of filling and place on the disc. Rub the outer ring of this disc with a little water and fold over, then pinch together.

Heat a saute pan on the stove with a little canola oil. Place the dumpling in the pan and let on side lightly brown, and 3 minutes. Flip over, add @ 1/2 cup chicken broth and cover.  Steam the dumplings 4-5 minutes.

Serve with a mixture or soy sauce, sesame oil, mirin, rice win vinegar, red pepper flakes and thin sliced green onions.

Chicken Enchiladas

Ingredients:

Serves 4

1 LB Boneless Skinless Chicken Thighs

1 Cup Yellow Onion diced

1/2 Salsa (I use homemade 1 part Onion, 1 part Jalipino, 2 parts Tomato, cilantro)

1 TBLS Chili Powder

1/4 Tsp Cumin

2 Lime

1 Orange
1/3 cup Cilantro chopped

Corn Tortillas
Crema Mexicana

Enchilada Sauce

2 TBLS Canola Oil

2 TBLS Flour

4 TBLS chili powder

1/2 Tsp garlic powder

1/2 Tsp salt

1/4 Tsp cumin

1/4 Tsp oregano

2 Cups Chicken Broth

Clean the chicken and place in a crock pot with 1/2 cup onions and the next 3 ingredients. Add the juice of the  limes and orange. Cook on High for @ 3 hours or low for 5-6.  While that is cooking make the Enchilada sauce.

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Pre-heat an oven to 400 degrees.  Strain chicken reserving broth.  Pull the chicken apart with a fork and put in an oven safe dish and add some broth just to dampen the meat.  Put in the oven for 5 - 8 minutes to brown the top.

On the stove get a cast iron skillet hot.  Take to tortillas and dip in the sauce for a light coat, wipe excess if needed, and sear for about a minute on each side.  Place meat mixture inside with dice onions and cilantro and roll.  Top with Crema and Enchilada sauce.

We added some Mexican rice.  Follow package instruction but substitute 1/2 cup water for tomato juice and add 1/4 cup salsa.

Marinated Pork Tenderlion

Ingredients:

1 Pork Tenderloin trimmed

1/4 Cup Olive Oil

1/4 Cup White Wine Vinegar

3 TBLS Water

1/4 Cup Sweet Onion diced

3 Cloves Garlic chopped

1 TBLS Oregano dried

1/2 TBLS Basil dried

1/4 TSP Salt

1/2 TSP Ground Pepper

Be sure to trim the silver skin off of the pork tenderloin.  Mix all ingredients in a ziplock bag and refrigerate up to 24 hours. I will do 3 = 4 of these and toss them in the freezer to pull out when needed.

Heat a grill or smoker until desired temperature.  I prefer a nice hot flame to sear the outside. The cooking time will vary due to size and desired cooking temp.  You can cook pork tenderloin @ Medium rare - medium without issues.  With this flavor I prefer a more done piece of meat.

Once cooked to desired temp remove from heat and let rest @ 5 minutes on a cutting board.

Cut from one end holding the knife at a 45 degree angle.  I use an electric knife but you can you what you prefer.  We severed ours with roasted potatoes and Zucchini Tots. Check out the link, we love these things!

Shrimp Primavera over Spaghetti Squash

Ingredients:

Serves 2

1/2 LB Shrimp peeled and devained

1/4 Red Onion diced

2 Cloves Garlic diced

1 Large Tomato cubed

12 Asparagus Spears cut into thirds

1 Cup Broccoli Florets

1/4 Cup White Wine

1 Lemon halved

1/4 Cup Parsley chopped

1 TBLS EV Olive Oil

1 Medium Spaghetti Squash

First you want to half the spaghetti squash and remove the seeds and pulp. Then steam the squash for about 8 - 10 minutes depending on size.  Try not to over cook.  You want the squash to keep its noodle like consistency for this dish. 

Take the asparagus and broccoli and steam for about 2 minutes.

While the squash is steaming heat a saute pan over medium high heat and add oil once hot.  Add the onions and saute about 3-4 minutes then add the garlic.  Once the garlic gets fragrant, about 2 minutes, add the shrimp. When the shrimp starts turning pink add the drained broccoli,asparagus, and tomatoes. Cook about 2 minutes and add the white wine.  Let the wine reduce about half and squeeze 1/2 the lemon in and toss with parsley, salt and pepper (I use crushed red pepper).

Plate the spaghetti squash by removing from the husk with a fork.  Start at the top and pull down "shredding" the squash.  Top with about have the shrimp and veggie mixture. Add some parmesan cheese and extra lemon if desired.

Pimento Cheese Stuffed Chicken

Ingredients: 

4 Chicken Breast Cutlets (pound if needed)

3 oz Smoke Gouda grated

4 Tbls Pimentos

1 Tsp Garlic Power

1 Tsp Onion Powder

1/2 Tsp Mrs Dash Table Blend

Paprika

Olive Oil Spray

Pre-heat oven to 375. Mix the Cheese and next 5 ingredients (optional ingredient is black olives).  Lay out a chicken breast and place 1/4 of mixture on each breast and roll up and place in an oven safe container. Spray with Oil and sprinkle with Paprika.

Bake for @ 15 - 18 minutes depending on size.

I served these with some Blackened Shrimp, Peas and Broccoli.  The shrimp were dusted with Bob's Cajun Spice Mix and cooked in a cast iron pan for about 2 minutes on each side in canola spray. The field peas are boiled in water with 1 packet of Herb Ox Chicken Bouillon, 1 tbls Olive Oil, pinch of Garlic powder and dried minced Onion.  The broccoli was steamed in vegetable broth and Table Blend.

Black and Blue Chicken Burgers

Ingredients:

Ground Chicken Breast

Wing Time Hot Sauce

Liquid Smoke

Blue Cheese

Garlic Powder

Minced Onion

Bob's Cajun Mix

Canola Spray

Pita Wrap

Lettuce

Tomato

I just mix this all in a bowl.  The amounts should be according to your taste. Some my like it hotter and some may like cheesier. Don't get too much wet ingredients or your burger will fall apart when cooking.  Once combined form into patties and let it firm up in the fridge for 30 minutes to an hour.

Pre-heat a cast iron skillet on the stove.  Once hot, spray with oil and add the burgers.  Depending on the size of the burgers cook for about 5-8 minutes on each side.

I finished mine with a pita wrap with lettuce and tomato, and a side of roasted Cauliflower.

Chicken Rolls with Prosciutto, Asparagus, and Lacey Swiss topped with a Mushroom and Mustard Sauce.

Chicken Rolls

4 Slices Prosciutto

2 Slices Lacey Swiss halved

20 Spears Asparagus

2 Chicken Cutlets

1-2 Cloves Garlic chopped

1 Cup Button Mushrooms sliced thin

2 TBLS Canola Oil

2 Ounces Whiskey (sub white wine or chicken stock)

1/2 Cup 2% Evaporated Milk

Roll cheese and asparagus in prosciutto. Then wrap with chicken and toothpick to hold.

Heat over to 350

Heat the 1 TBLS canola oil in a saute pan and add the chicken rolls.  Saute on each side until lightly browned and transfer to a pan with a rack and place in oven.

Heat 1 TBLS oil and then add garlic to pan and saute garlic until light golden. Add mushroom and saute until almost done. Deglaze the pan with whiskey. Once the alcohol has cooked off add the evaporated milk and reduce until creamy.

Remove chicken from the oven once done and plate then add sauce.

Seared Scallops with Asian Noodles

Asian Noodles

Soba Noodle

1 TBLS Sesame Oil

1 TBLA Chopped Garlic

1 TBLS Tahini

1 TBLS Peanut Butter (fresh ground peanuts)

1 TBLS Soy Sauce

1 TBLS Rice Wine Vinegar

1 tsp Sriracha Sauce (Chinese hot peppers)

Salt and Sugar to taste

Saute garlic in sesame oil until lightly browned. Add other ingredients except noodles and cook until incorporated. Toss in noodles

Scallops

Sea Scallops

1 TBLS Canola Oil
1 TBLS Butter

Salt and Papper to taste

Salt and pepper Scallops. Heat Canola Oil and Butter until well heated. Sear Scallops about 3 minutes per side.

Fajita Chicken dinner

This is a pretty good dinner with Fajita Chicken, Mexican corn, and fresh Tortillas.  It's a pretty quick and  easy dish except for the fresh tortillas.  The tortillas are a bit time consuming but well worth the effort.  These are low fat and I can regulate the sodium since I control the salt.

Flour Tortillas:

•   2 3/4 cups all-purpose flour, divided, plus a little extra for rolling out the tortillas
•     3 tablespoons canola oil
•     3/4 teaspoon salt
•     3/4 cup very warm tap water

Preparation

    Combine 1/2 cup flour and the oil in a small bowl and place in the freezer for 1 hour.
    Place the remaining 2 1/4 cups flour in a large bowl and work in the oil-flour mixture quickly with your fingers, until pea-sized lumps remain. Dissolve salt in warm water. Pour it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven’t been dampened, add a little more water, 1 teaspoon at a time, until the dough clumps together. Scoop the dough onto your work surface and knead until smooth, about 3 minutes. It should be a medium-stiff consistency; definitely not firm but not quite as soft as most bread dough either. (The tortillas may also be mixed in the food processor. Pulse several times, then blend until the fat is thoroughly incorporated. Dissolve salt in 3/4 cup warm water. With the machine running, pour the liquid through the feed tube in a steady stream. Let the machine run until the dough has collected into a ball. If it’s too stiff, divide the dough into several pieces, sprinkle with 1 tablespoon water and process until it forms a ball again.)
    Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes to make the dough easier to roll.
    Heat an ungreased griddle or heavy skillet over medium to medium-high heat. Roll out a portion of the dough on a lightly floured surface into an even 7-inch circle. To do this, flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
    Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). When there are browned splotches underneath, about 30 to 45 seconds, flip it over. Cook until the other side is browned, 30 to 45 seconds more; don’t overcook the tortilla or it will become crisp. Remove and wrap in a heavy towel. Roll and cook the remaining tortillas in the same manner, stacking them one on top of the other wrapped in the towel.

Nutrition

Per serving : 127 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 3 g Protein; 1 g Fiber; 146 mg Sodium; 28 mg Potassium

Fajita Chicken:

• 1 LB boneless skinless chicken breasts cubed
• 1 medium Vidalia onion sliced
• 1 medium green pepper sliced
• 2 Tbls Bob's Cajun spice
• 2 Tbls Olive oil
• S&P to taste

Toss the chicken in 1 tbls olive oil and 1 tbls cajun spice. Let this sit for 1 to 12 hours.  Heat a cast iron skillet on medium high heat. once hot add remaining 1 tbls olive oil.  Toss in onions and green pepper and saute 3-5 minutes.  Add chicken and let brown turning occasionally until done. On the dish pictured above I did add some grated smoked gouda cheese.

Mexican Corn:

• 2 ears of corn, kernels removed
• 1/4 cup small diced red onion
• 1/4 cup small diced red bell pepper
• 2 Tbls diced black olives
• 1 Tbls olive oil
• S&P to taste

Heat a medium saute pan over medium heat and add olive oil.  Once hot add the red onion and red pepper, saute until translucent. Add corn and cook until just about done, then add the black olives to finish.

You can very this corn adding numerous different ingredients.  Have some fun with it and play around.

Blackened Shrimp and Avocado Salad

Here you go facebook friends. This is a pretty quick and easy lunch.

Start with a basic salad. I used some mixed greens right out of the bag. I added sliced cucumbers, sliced roma tomatoes, blackened shrimp and a half a sliced avocado.  That was topped with Wasabi Soy & Ginger Vinaigrette. Tip on the avocado: Cut it in half, remove the seed (I hit the seed with a sharp knife so it sticks and turn the seed, it'll pop out), then slice the avocado while still in the skin and scoop out with a big spoon.

To blacken the shrimp I peel and devein, then toss them in Bob's Cajun Mix. Have a hot skillet going on the stove and cook each side 3-5 minutes (depending on the size of the shrimp) in a little canola oil. Place the shrimp on top of the salad, add avocado and dressing.

Mushroom and Smoked Gouda Ravioli

Pasta:
3/4 Cup All Purpose Flour
3/4 Cup Semolina Four
2 Eggs or 3 Eggs Whites, beaten
2 Tbsp Water
2 Tbsp Olive Oil

Filling:
1 Cup Sliced Mushrooms
1 Cup Sliced Baby Bella Mushrooms
1/4 Cup Diced Onion
1/4 Cup diced Bell Peppers
2 Tbsp Chopped Italian Parsley
2 Tbsp Chopped Oregano
Pepper to taste
1 Cup Grated Smoked Gouda

Last night we tried something new, homemade pasta. This can be made without a pasta machine. It turned out really good. I think I will be getting a pasta machine and next time we will try to make some wheat pasta. Both of the flours used are of the healthy variety and I used my Marinara sauce which is healthy mixed with a little milk.

To make the pasta I made a bowl out of the flour on the counter. I then whisked together the wet ingredients and kneaded into a stiff dough about 10 minutes. Then wrap the dough in a towel and place in a plastic bag at least 20 minute or until needed. I believe it would last 48 hours. I then combined the filling ingredients, except the cheese, in a saute pan and cooked until the mushrooms are done. Remove from the heat and allow to cool before adding the cheese.

Then I rolled the dough out and cut into rounds with a small jar. Spoon in the filling and top with another round. Seal the edges with a fork. Get a pot of water boiling and add the ravioli. It cook fast about 3-4 minutes. Spoon out and drain then top with sauce and some parmesan cheese.

Tuna and Avocado Egg Rolls

OK, this took me a few tries to get it correct but they turned out very nice. The main thing I had to get down was the roll and cooking them without deep frying. I was able to saute them in a cast iron skillet and they turned out perfect with very little oil being used. You can mix and match and filling but I feel you need the cabbage for the base. I have also made them with Shrimp and Chicken.

Cabbage filling:
2 Cups Coleslaw shredded cabbage
1 Tbls Hoisen sauce
1 Tbls Rice wine vinegar
1 Tbls Low sodium soy sauce
1 Tsp Sugar

Mix all together and let stand 1 hour.

Added fillings:
1 5oz Tuna steak slice in thin strips
1 Avocado sliced in thin strips

You will also need:
1 pack of egg roll wrapper
1-2 Tbls Canola oil
1 ramekin of tap water

Seperate one wrapper and place on the diagonal. Add 2-3 Tbls of cabbage mixer, one slice of tuna, and on slice of avocado. Roll over and tuck in the ends. Rub the edges of the wrapper and continue to roll up. Once all the egg rolls are rolled heat @ 1 Tbls in a cast iron skillet. Once hot add the egg rolls. Roll over so all 4 sides are browned 2 2-3 minutes per side. Serve with Chinese mustard and Duck sauce.

Chinese Shrimp

OK, I've got a bunch coming up from the Halloween weekend and first up is a Chinese Shrimp appetizer I came up with on the fly the other night. This makes for a nice little treat with some Asian Slaw. You could make a dinner out of it with a few more Shrimp and some Jasmin rice.

Chinese Shrimp:
5 16/20 Shrimp peeled and deveined with tail left on
1 Tbls low-sodium Soy Sauce
1 Tbls Plain Rice Wine Vinegar
1 Tbls sliced Red Onions
1 Tsp Sesame Oil
1 pinch Chinese 5-Star Spice ( depends on your taste it is a strong spice)
1 pinch Garlic powder
1 Tbls Olive Oil


Place all ingredients, except Olive Oil, in s mall bowl and let marinade 15 - 30 minutes and drain. Heat a saute pan on medium heat then add Olive Oil. Once the oil is hot add the shrimp and ccok about 2-3 minutes on each side and finish on their back. Then remove from heat. Add about 1/3 cup Asian Slaw in the center of the plate and arrange shrimp around the slaw. Top with toasted Sesame Seeds.

Asian Slaw:
1 Cup chopped Cabbage (I used coleslaw mix in the bag)
1.5 Tbls low fat Mayonnaise
1 Tbls Teriyaki Sauce (World Harbors)
1 Tsp Chinese Mustard
1 Tsp Sugar
.5 Tbls Rice Wine Vinegar

Toss all ingredients in a bowl and refrigerate 1 hour before serving.

Pizza Night

We like to do this about once a week. Other than the time to make the dough it is pretty quick and easy. The recipe I have for the dough came from the Low Sodium Cooking website and we use a bread machine to make the dough. The sauce I use is my Marinara sauce which I generally make in big batches to store extra for things like this. I will include the toppings that are on the pie in the picture in this recipe but everyone has their own tastes.

Dough Recipe:
2 tsp Active dry yeast
2 Cups Bread flour (100% organic ground wheat)
1 1/2 Cups Whole Wheat flour (100% Premium whole wheat)
1 Tbls Sugar
2 Tbls Olive Oil (EVOL)
1 1/2 Cups water

Add the ingredient according to your bread machine instructions. I use King Arther Flour. It's a good Organic flour. Set the bread machine on the dough cycle and let it run. Once the dough cycle is complete place the dough in a bowl that has been spayed with oil, cover and place in the fridge until it has doubled in size. This should be enough to make 2 - 12 inch pizzas.

Once the dough has risen roll the dough out on a floured surface or toss the dough until the desired shape. I then transfer the pizza to a hot cast iron skillet. Let one side firm up and then flip the dough and remove from heat. About 3 minutes on each side. Then top with desired sauce(s) and toppings.

Pizza Toppings:
2 Tbls sauce
A nice handful of fresh basil
1/4 Cup sliced Roma tomtoes (I let these set on a paper towel to remove all liquid)
1/4 Cup slice onions
1/4 Cup cooked chicken (I used left over rotisserie chicken from the night before)
1/4 Cup sliced black olives (I let these set on a paper towel to remove all liquid)
1/4 Cup Blue cheese
1/4 Cup Goat cheese
Sprinkle with grated Parmesan cheese

Bake in pre-heated oven at 400 degrees until done. About 15 minutes.

I am still working on perfecting some stove-top egg rolls to get around the deep frying method. Hopefully I will be able to post that soon. I have been slack on posting and will try and pick things up.

Marinara Sauce

I usually make this in a big batch to save extra for a later use. You may want to cut this in half if you do not want extra. This can be canned or frozen.

2 boxes Pomi Strained tomatoes (no salt)
2 boxes Pomi Chopped tomatoes (no salt)
1 Large onion oven roasted
2 Oven roasted garlic bulbs
2 fire roasted red bell peppers
1/4 cup red wine
1 Tbs Italian seasoning
1 tsp black pepper
1 TBS olive oil

Add olive oil, onion, garlic and bell peppers to a pot and saute until warmed through. Add red wine and let reduce about 5 minutes on a slow simmer. Add remaining ingredients and let simmer for @ 2 hours. I am not sure if the exact nutritional info but it is very low in sodium and fat.

Chicken Lasanga

We cooked this last night for the first time. It turned out very good. For any vegans just skip the chicken and use some egg plant, squash or zucchini.

1 Pack ground chicken breast
1 onion minced
1 green pepper minced
1 Tbs olive oil
1 tsp black pepper
3 cups marinara
2 cups grated mozzarella cheese (skim milk)
1 cup parmesan cheese
2 cups ricotta cheese (skim milk)
8-10 slices fresh mozzarella cheese (for topping if desired)
1 pack wheat lasagna

Cook the noodles per the package instruction then drain and cool. In a saute pan cook chicken, onion, and green pepper with oil and pepper, let cool. Spay a casserole dish and put a light layer of sauce on the bottom. Then layer noodles, then chicken mix, then cheese and then sauce. Repeat the process for desired depth. This is when I top it with some fresh mozzarella. bake at 375 for @ 30 minutes depending on size.

Spiced Nut Mix

I found this on MyRecipes.com and tweaked it a bit to what I have below.

Ingredients

• 2 large egg whites
• 2/3 cup sugar
• 2 1/2 tablespoons Bob's Cajun Seasoning Mix
  
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 6 cups mixed nuts (any combination of un-toasted walnuts, pecans, cashews, and pistachios)
• 1/4 Canola Oil cup
  
• 1/3 cup finely grated Parmesan

Preparation

Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.

Nutritional Information

Calories:

112 (81% from fat)

Fat:

10g (sat 2g)

Protein:

2mg

Carbohydrate:

5g

Fiber:

1g

Cholesterol:

5mg

Iron:

0mg

Sodium:

54mg

Calcium:

18mg

Bob's Cajun Spice Mix

This can be used on just about anything for some added flavor. Add some more Cayenne and it makes a great Blacken Seasoning.

1 Cup Paprika
3 Cups Chili Powder
1/2 Cup Ground Black Pepper
1/4 Cup Ground White Pepper
3/4 Cup Garlic Powder
3/4 Cup Onion Powder
1/4 Cup Cumin
1/2 Cup Cayenne Pepper
1/2 Cup Oregano

Mix all in a large bowl. Can be store for months in a zip lock baggie or a mason jar.

New Yorker in Greenville, SC uncovering hidden gems - Cafe Paulista Grille and Saigon Fast Food - Southeast

New Yorker in Greenville, SC uncovering hidden gems - Cafe Paulista Grille and Saigon Fast Food - Southeast