Spiced Pork Tenderloin

I'm missing the 80 degree weather we had in March!

It's been weird here in Wisconsin - I was looking through photos, and saw pics of the kids playing in the snow, and pics of the kids playing outside in shorts, and it was the same month! We had the grill fired up just about every night, and had all but retired the chilly weather recipes.

Here we are on Spring Break this week, and of course, and it's lightly snowing and in the 30's. I'm longing for that warm, sunny weather again, and this recipe jumped out at me. I made it at a cooking class last year - it's ridiculously easy, and the relish is like tasting summer.

Spiced Pork Tenderloin with Tomato Corn Relish

For the relish:
1/4 c. balsamic vinegar
1 tbsp. sugar (I prefer to leave this out, or substitute a little squirt of honey)
2 c. grape tomatoes
1 c. fresh corn kernels
1/2 c. red onion, diced
2 tbsp. fresh parsley (Italian flat leaf), chopped
2 tbsp. fresh basil, chopped
salt & pepper to taste

Whisk together vinegar and sugar until sugar is dissolved. Add tomatoes, corn, onion, parsley and basil. Season with salt & pepper, and gently toss to coat. Cover and set aside or chill.

For the pork: (you could make these in advance and freeze the for a freezer meal)
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. cayenne pepper
4 pork tenderloin medallions, about 2" thick
2 tbsp. evoo, preferably basil-infused (we used a Basil evoo, and it was fantastic)

Combine sugar, salt and cayenne, and rub the tenderloins with mixture on all sides. Heat (basil) oil over medium high heat. Sear pork until brown, about 7 minutes on each side. Remove and tent with foil. Top with relish and serve.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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