Cherries are a sign of summer for me. When my husband and I were on our honeymoon in Maine, we stopped at a grocery store and bought a bag of cherries to snack on. So I always know that cherries just come into season right after our anniversary and it’s something I look forward to. I have to confess that I’m picky about my cherries. I like them to be a very dark red, almost black and they must be firm. This means I pick through the bags of cherries I bring home and many don’t make the cut. Instead of throwing them out or hoping someone else in the family would eat the ones I rejected, I decided to use them up to make this easy and flavorful sauce for pork tenderloin. The sauce would also be great with beef or bison. The sweetness of the cherries is contrasted with the tang of the balsamic vinegar to create a deep, rich sauce you won’t be able to get enough of.

Herbed Pork Tenderloin with Black Cherry Sauce

 

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Serves: 4

Ingredients

• 1 pork tenderloin
• olive oil
• Fresh thyme, sage, and chives, chopped (a few leaves of sage, some stalks of thyme and about 15 chives - adjust this to reflect what you have available)
• salt and pepper
• 35 sweet cherries, pitted
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter
• 1 cup water
• 1 teaspoon cornstarch

Instructions

1. Preheat the grill to medium.
2. Rub the tenderloin with olive oil, salt, pepper and herbs and allow to rest a few minutes before grilling. Grill meat until it reaches 145 degrees.
3. While the meat is grilling, place the cherries, balsamic vinegar, water, salt, pepper, and butter in a small saucepan and bring to a boil. Reduce the heat and simmer about 15 minutes.
4. Scoop out a few tablespoons of the sauce and whisk the cornstarch in it, then return to the pan and stir until thickened. Serve with the meat.

3.2.1249

Cherries are a sign of summer for me. When my husband and I were on our honeymoon in Maine, we stopped at a grocery store and bought a bag of cherries to snack on. So I always know that cherries just come into season right after our anniversary and it’s something I look forward to. … Read more →

Everyone in my family LOVED this recipe. The potato cake is crispy on the edges and dense and moist on the inside. The salmon pairs perfectly with it. We served this with sour cream, which I think it needed. Other than that, it was perfect. This is from July Cooking Light.

Potato Cake with Smoked Salmon

 

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Serves: 6

Ingredients

• 6 cups grated peeled baking potato
• ½ cup thinly vertically sliced onion
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 5 ounces ⅓ less fat cream cheese
• 2 large eggs
• 1 3.5 ounce package smoked salmon
• Dill sprigs

Instructions

1. Place an 8-inch round metal cake pan in the oven and preheat to 425 (leaving the pan in).
2. Combine potato and onion in a large bowl. Combine salt, pepper, cream cheese, and eggs in a bowl.
3. Stir the egg mixture into the potato mixture.
4. Remove the pan from the oven and spray with cooking spray. Place the potato mixture into the pan and pack down slightly. Bake for 50 minutes. Remove from oven and allow to stand for 10 minutes.
5. Invert onto a plate (I just cut mine while in the baking pan).
6. Cut into 8 wedges and top with salmon and dill (we added sour cream here).

3.2.1249

Everyone in my family LOVED this recipe. The potato cake is crispy on the edges and dense and moist on the inside. The salmon pairs perfectly with it. We served this with sour cream, which I think it needed. Other than that, it was perfect. This is from July Cooking Light. Potato Cake with Smoked … Read more →

This site started out as MarthaAndMe, where I unofficially apprenticed myself to Martha Stewart for a year. I learned a lot in that year and still have an appreciation for all things Martha. In the June issue of Martha Stewart Living, there’s a recipe for One-Pan Pasta.  The article that accompanied it explained that the editors came across a chef in Italy who made pasta dishes in just one pan, cooking pasta, vegetables, seasonings, etc. all together at the same time – no boiling pasta and making a separate sauce. The water cooks out, the pasta cooks and the sauce is created. It sounded too good to be true.

I halved the recipe and I also substituted gluten-free rotini for the linguine. It worked. It was magical. No testing the pasta to see if it’s done. No draining of hot water. No attempts to combine sauce and pasta. It was just as easy as was promised. The pasta was perfectly cooked (and I knew I was taking a risk using gluten-free pasta in this!). The sauce was really creamy and flavorful. I would add more basil next time and some oregano. Other than that, it was truly perfect.

This site started out as MarthaAndMe, where I unofficially apprenticed myself to Martha Stewart for a year. I learned a lot in that year and still have an appreciation for all things Martha. In the June issue of Martha Stewart Living, there’s a recipe for One-Pan Pasta.  The article that accompanied it explained that the … Read more →

When I was a kid, my parents liked Kentucky Fried Chicken (a brief note here: my parents were part of the “gourmet” movement of the 70s – the precursor to today’s “foodies”, yet they have an appreciation for fast food – go figure) but it was a luxury we couldn’t afford often. So my mom went about making her own. Her recipe is a bit vaguer than mine. “Put some flour in a bag and dump in a whole bunch of different herbs and spices.” She also uses chicken with skin on it while I prefer boneless, skinless breasts. This is my version of mom’s chicken.

5.0 from 1 reviews

Mom's Shake and Bake

 

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Serves: 4

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup flour (I used Bob's Red Mill Gluten Free)
• ½ teaspoon each of:
• pepper
• salt
• cinnamon
• oregano
• poultry seasoning
• Italian seasoning
• celery salt
• onion powder
• garlic powder
• dry mustard
• thyme
• paprika
• rosemary

Instructions

1. Preheat the oven to 400 degrees and grease a baking sheet. Place the flour and seasonings in a bag. Shake the chicken in it, one piece at a time then place on the baking sheet. Allow it to rest a few minutes, then shake each piece again. Spray each with cooking spray thoroughly. Bake for 30 minutes, or until the chicken is 165 degrees.
2. Serve with bleu cheese dressing for dipping.

3.2.1249

When I was a kid, my parents liked Kentucky Fried Chicken (a brief note here: my parents were part of the “gourmet” movement of the 70s – the precursor to today’s “foodies”, yet they have an appreciation for fast food – go figure) but it was a luxury we couldn’t afford often. So my mom … Read more →

I may be the very last person on earth to try watermelon and feta cheese together. Finally I made it happen and joined the rest of the human race. I photocopied this recipe from a magazine – possibly from Cooking Light. It was very easy to make and I really like the combination of flavors. I made half of the recipe and it was enough for 4 people for dinner. I used fat-free feta instead of reduced fat. This salad doesn’t last more than a day because all the juices run out of the watermelon.

The Last Person On Earth

 

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Ingredients

• 6 cups watermelon cut into 1 inch pieces
• 1 cup chopped watercress
• ¾ cup thinly sliced Vidalia onion
• 1 medium English cucumber, sliced (about 3 cups)
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tsp extra virgin olive oil
• ¼ tsp kosher salt
• 2 ounces reduced fat feta cheese, crumbled (about ½ cup)
• Mint sprigs (optional)

Instructions

1. Combine the first 4 ingredients in a large bowl. Combine the mint and the next 3 ingredients (through the oil) in a small bowl, stirring with a whisk. Add the juice mixture and salt to the watermelon mixture. Toss gently to coat. Sprinkle with feta, garnish with mint if desired.

3.2.1230

I may be the very last person on earth to try watermelon and feta cheese together. Finally I made it happen and joined the rest of the human race. I photocopied this recipe from a magazine – possibly from Cooking Light. It was very easy to make and I really like the combination of flavors. … Read more →

I’ve been trying to incorporate quinoa into our diet more frequently since it is packed with nutrients. My latest dish was a quinoa salad. This is a recipe you can play with. Use whatever you have on hand or what you’re in the mood for (ideas include cucumber, carrots, green beans, etc.). My herb garden is currently suffering a setback (it was trampled by some workers we had here), otherwise I would use fresh herbs: dill, cilantro, parsley, oregano, mint, or basil would all be fantastic in this little salad.

4.0 from 1 reviews

Quinoa Salad

 

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Serves: 6

Ingredients

• 1½ cups cooked quinoa
• ½ cup frozen corn, or fresh corn cut off the cob
• 1 green onion, sliced
• 2 tomatoes, diced
• 2 avocados, diced
• ¼ cup olive oil
• 3 tbsp lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon dried Italian herbs
• salt and pepper to taste
• ½ teaspoon sugar

Instructions

1. Mix quinoa and vegetables in a bowl. Mix oil, lemon juice, mustard, herbs, salt, pepper, and sugar and pour over the salad, tossing to coat.

3.2.1230

I’ve been trying to incorporate quinoa into our diet more frequently since it is packed with nutrients. My latest dish was a quinoa salad. This is a recipe you can play with. Use whatever you have on hand or what you’re in the mood for (ideas include cucumber, carrots, green beans, etc.). My herb garden … Read more →

I’ve tried to make baked beans from scratch a few times. (This very memorable attempt was a complete fail). It’s never worked out. I thought I would give a recipe in Food Network Magazine a go since it started with canned beans (as opposed to dried beans) and it uses root beer. While the beans were not horrible, they just tasted very bland and very much like plain beans. I think cannellini  beans are a mistake  – they are just too big. So I ended up dumping in ketchup, yellow mustard, Worchesterhire sauce, and brown sugar to doctor it up. Once I did this, it was ok, but still pretty mealy. It did not get a thumbs up from my house baked bean enthusiast (teenage son). I can’t seem to top the store brand of baked beans in his eyes.

I’ve tried to make baked beans from scratch a few times. (This very memorable attempt was a complete fail). It’s never worked out. I thought I would give a recipe in Food Network Magazine a go since it started with canned beans (as opposed to dried beans) and it uses root beer. While the beans … Read more →

One of the things I’ve missed since going gluten-free are croissants. So I decided it was time to make my own. Rather than re-invent the wheel, I thought I would try some of the recipes that exist out there already. My first attempt is using a recipe from Baking with Collette.

Her instructions are a little confusing. She refers to “body water” when she means to use warm water that is about at body temperature. I used Cup4Cup flour in my batch.

I do not have a “proofing bag” so I used the proofing setting on my oven and put a big glass measuring cup of water on the bottom shelf. That seemed to work well.

She says to cut them into rectangles, but gives no size. So I basically sliced the dough into rows, the short way, then cut each row in half. One I set them on the baking sheet, I curved them into a crescent shape so they would appear a bit like croissants. I did not use a filling in mine.

When they came out of the oven, they were swimming in grease and the bottoms were very, very brown.

The verdict? These were good rolls, but did not equal croissants. There’s no flakiness, but they are moist and flavorful. Everyone enjoyed it and I froze the leftovers which we will enjoy again sometime. I will probably try out a different recipe next time to see if there’s anything better out there, but these are certainly good.

One of the things I’ve missed since going gluten-free are croissants. So I decided it was time to make my own. Rather than re-invent the wheel, I thought I would try some of the recipes that exist out there already. My first attempt is using a recipe from Baking with Collette. Her instructions are a … Read more →

Suddenly I’m in love with fruit for dinner. Here’s my latest creation. This will work with any grilled white fish. I used snapper, but feel free to substitute anything. Grill the fish as you normally would, then serve with the salsa. The salsa is also really good with tortilla chips (that’s how our leftovers got used up the next day!). You can also use these ingredients to make fish tacos.

5.0 from 1 reviews

Grilled Fish with Watermelon Salsa

 

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Serves: 4-6

Ingredients

• 1½ cups cubed watermelon
• 1 nectarine, pitted, diced
• 1 small cucumber, peeled, diced
• ½ small onion, diced
• 1 tbsp green chilis (substitute fresh jalapeno if you like - I used canned. Also use more if you like your food spicy - we don't)
• 4 basil leaves, chopped
• juice of half a lime
• zest of one lime
• ¼ teaspoon garlic salt
• ½ tbsp sugar

Instructions

1. Mix all ingredients together in a bowl. Allow to rest for at least 20 minutes before serving so the flavors meld.

3.2.1230

Suddenly I’m in love with fruit for dinner. Here’s my latest creation. This will work with any grilled white fish. I used snapper, but feel free to substitute anything. Grill the fish as you normally would, then serve with the salsa. The salsa is also really good with tortilla chips (that’s how our leftovers got … Read more →

My pal My Kids Eat Squid recently posted about Hungry Girl’s 2 ingredient brownie recipe. Obviously I had to try it! The recipe is so simple. Mix one box chocolate cake mix (I used gluten-free) with one 15 ounce can of canned pumpkin (I used organic). Mix it and divide among 12 muffin cups. Bake for 20 minutes at 400. Here is the range of opinions in my house:

– College age daughter: “I like these! I can’t tell there’s pumpkin in them.”

– Teenage son: “What is wrong with these? It tastes like bread or something.” Then I disclosed the recipe. He said it did not taste like pumpkin, but he didn’t like it.

– Me: I think these are a decent substitute for brownies if you’re trying to make them healthier. You do NOT taste the pumpkin at all. I kept them in the fridge and I think it made them taste a little better. If you want easy brownies, just make a mix – this isn’t really all that easier and you do have to scoop into muffin tins.

My pal My Kids Eat Squid recently posted about Hungry Girl’s 2 ingredient brownie recipe. Obviously I had to try it! The recipe is so simple. Mix one box chocolate cake mix (I used gluten-free) with one 15 ounce can of canned pumpkin (I used organic). Mix it and divide among 12 muffin cups. Bake … Read more →