Tried and true

And this, dear readers, is a story of why you should leave comments on people's blogs. A couple months back I received a comment from someone I'd never heard of. I didn't recognize the name, so being the curious cat I am, I clicked on it and was taken to an amazing blog - Equal Opportunity Kitchen. It's written by a mother and daughter, each submitting their recipes and gently chiding the other. Their relationship reminds me so much of my mom and I that I was instantly attracted and became a faithful reader.

Giz and Psychgrad have come up with another collaboration - a blogging event. Tried, Tested, and True celebrates those recipes that are surefire crowd pleasers. For me, tried, tested, and true refers to dishes I know I can throw together quickly after a long day at work and not be eating at 11PM. Of course, the added qualification of having to taste good also applies. Beer roasted pork is one of those so simple its embarrassing type of meals. But its really quick and tasty. I make mine look fancy by layering it with polenta and quick and easy mixed vegetables.

So lets go over this once more -
looks fancy
tastes great
cooks in under an hour?

Sounds tried, tested, and true to me.

Beer Roasted Pork

1-3 lb pork tenderloin
1 bottle of a dark beer, I used Boxer ale, but you can use whatever beer you like, whatever you have on hand.
2 Tbsp. brown sugar
pkg onion soup mix

1) Preheat oven to 425.
2) Place tenderloin in oven safe baking dish. Pour beer over pork.
3) Sprinkle with brown sugar and onion soup mix.
4) Roast for 45 minutes or until internal temperature reaches 180.

Mixed Veggies

4 oz butternut squash
1 tbsp butter
1 tbsp olive oil
1 clove garlic, minced
1/2 red pepper, seeded and chopped
1/2 large onion, chopped
1/2 cup peas
1/2 cup corn
1/2 Tbsp sage, minced
salt and pepper

1) Cook squash in large pot of lightly salted boiling water for 4 minutes. Drain.
2) In large skillet, heat butter and oil over medium-high heat.
3) Add garlic, red pepper, and onion to skillet; cook until slightly tender, about 4-5 minutes.
4) Add squash, peas, corn, and sage. Cook until heated through, about 3-4 minutes.
5) Season with salt and pepper

Wow sweety, I think you've finally got the hang of the grill pan!

In general, my husband has one of those memories where he only remembers the good things. His childhood was perfect, every meal his parents made was the best ever, college was "the life." There is one exception. One time when I was grilling chicken, I heated the pan on high heat, and forgot to turn it down when I added the chicken. What resulted was black chicken that was raw on the inside. Even though I've made countless grilled items since that one occasion, for some reason it is permanently embedded in Jon's mind. So when I brought dinner to the table last night, I was greeted by the title of this post. Sigh.

I wanted to do something light and springy and bring chicken back as a regular staple into our diet. Grilled chicken is my favorite since its so easy and doesn't require a lot of extra ingredients. A little drizzle of homemade citrus vinaigrette and this meal basically makes itself. It's so light and easy that it almost begs a fancy presentation, so I threw it on top of some arugula, tomatoes, onions, and avocado - also tossed with the same citrus vinaigrette.

In case you haven't guessed - Jon really enjoyed this dinner!

Citrus Vinaigrette

1/4 cup orange juice
2 Tbsp lemon juice
1/2 cup olive oil
salt and pepper

1) Combine orange juice and lemon juice
2) Whisk in olive oil
3) Season with salt and pepper.

If you're not moving, this is a great dressing to keep in the fridge for your summer salads!

A sweet treat

When I made my pumpkin tartlets Jon confessed that his favorite kind of tarts are those ones with the custard and berries - "you know, the traditional kind." Well I don't know how traditional they really are, but he did have a point about the deliciousness of fruit tarts. In fact, my favorite pie has always been a strawberry pie, which is pretty close to a tart anyway.

I'm super jazzed about my new tartlet pans, so I was more than happy to spend some time this weekend and throw together a couple for us. Now here's where we test to see if you're paying attention - remember last weekend when I said I'd update you later? Well the big news is, Jon and I are moving at the end of the month - woo hoo! In light of that, I'm trying to use up my pantry and not create too many leftovers. So you may be seeing some really....um...creative dishes, or you may see a move from food for a bit if our dinner consists of grilled sausage and rice.....and you'll definitely be seeing some smaller portions. So with that in mind - I only made 2 tartlets. No leftovers here!

I topped these with some vanilla ice cream, because pies and tarts are ALWAYS better a la mode!

Mixed Berry Tartlet

Tart Dough
1/4 cup sugar
2 cups mixed berries
3/4 Tbsp chambord
3/4 Tbsp cornstarch
1/4 lemon, zested

1) Preheat oven to 400. Line a baking sheet with foil. Roll out dough on floured surface and cut out 2 rounds.
2) Fit dough into two tartlet pans with removable bottoms. Refrigerate tartlet shells while preparing filling.
3) In large bowl, combine berries, sugar, chambord, cornstarch, and lemon zest.
4) Divide fruit between tartlets and place on prepared baking sheet. Bake until filling is bubbly and pastry is golden, about 30 minutes.

Serves 2.
Each serving has:

Calories		473.5
Total Fat		15.2 g
Cholesterol		38.9 mg
Sodium		155.7 mg
Potassium		220.5 mg
Total Carbohydrate		80.7 g
Protein		3.7 g

If heaven were fried

It would taste like this. Jon wasn't as big a fan of it as I was, so I was trying to describe the allure. It's basically like a dessert hashbrown. All soft and warm on the inside, and crispy and golden on the outside. You can pick it up and eat it with your hands making it a great dessert to eat when you're running around the house, trying to get your things ready for the next day.

By the way, I don't completely buy the fact that he doesn't like these since with every bite he made a comment like "I don't want to like these, but after every bite I'm surprised by how good it tastes." On the other hand, he didn't finish his dessert, which is very unusual in the house. Since we very rarely partake in anything fried, I'll be more than happy to finish these off over the next few weeks...

This is one of those classic Italian desserts that is often overlooked, and not a common item on restaurant menus. Especially in health conscious Italian restaurants (wait, do those really exist?) Like its brother and sister the tiramisu and panna cotta, it is sweet, creamy, and decadent. However, unlike the tiramisu it is ridiculously easy to make. And unlike the panna cotta, eating it makes your arteries immediately begin to harden. Good thing they come all individually sized!

Italian Fried Cream

4 cups half and half
1/2 cup sugar
2 Tbsp butter
1 Tbsp grated orange peel
1 Tbsp grated lemon peel
1 tsp vanilla
1/2 tsp almond extract
10 Tbsp semolina flour
panko
AP flour
1 large egg
vegetable oil

1) Boil first seven ingredients in large saucepan.
2) Gradually whisk semolina. Whisk constantly until mixture is thick. Pour into glass baking dish, spreading evenly. Cover with plastic wrap, refrigerate 4 hours.
3) Cut refrigerated cream into 24 squares. Place panko in medium shallow bowl, place flour on plate, and whisk egg in small bowl.
4) Dredge each square in flour, then egg, then panko.
5) Heat oil in saucepan over medium heat until 350 degrees. Working in batches, fry squares till golden, about five minutes. Tranfer to paper towels to drain.

Serves 24.
Each serving has:

Calories		115.0
Total Fat		5.9 g
Cholesterol		26.4 mg
Sodium		19.5 mg
Potassium		69.9 mg
Total Carbohydrate		13.1 g
Protein		2.5 g

Well it's been almost a full month,

So that must mean its meme time again.

Seriously, this is like a neverending game of tag. Part of you wants to be tagged so badly to prove you're a "cool kid" and the other part never wants to be tagged again because you don't want to be playing tag right now while the swings are open.

This time I was tagged by Brianna Nichole for a round of Four.

Here we go!

4 Jobs I've Had: (I've done this one before, so in an effort not to bore or be repetitive, here are four brand spanking new ones! )

Book Seller - this is another really "hot" job. Almost as hot as librarian. If telling a guy you work at Barnes and Nobles doesn't get you an instant date I don't know what will.

Camp Counselor - I was in charge of arts and crafts and somehow the sweetheart of the "kindercamp" group. I only know this because when we did the overnight I was summoned away from the cool counselor hangout because the kinders were requesting my presence since they were all homesick. Random trivia fact: At this time, I was dating a counselor from the rival camp and it was a big secret...up until our competitive bowling tournament where someone spilled the beans.

Student Union worker - not glamorous, but rewarding. I became famous for telling people good luck as they purchased their exam books. No, really. I had people stop me on campus to tell me how much it meant to them.

Tech Support - this job made me LAUGH! I didn't start out in tech support, but when my boss moved departments she brought me with her. I started out just being in charge of the phone because really? I knew nothing about computers. By the end of the first month they had thrown me into the fire because there were too many computers, not enough people, and most of the problems could be handled over the phone anyway.


4 Shows on my TiVo/DVR:
I don't have either. GASP. I know, it's the 21st century and I don't have TIVO. 4 shows I watch?
ANTM
How I Met Your Mother
Unhitched
American Idol

4 Places I've Been:
NYC
Amsterdam
Vienna
Bratislava


4 Favorite Foods:
Gnocchi
Popcorn
Tiramisu
Cadbury eggs

4 CD's Recently Listened To:
Vampire Weekend
Christina Aguilara - Back to Basics
Carrie Underwood - Some Hearts
Blue October - Foiled again


4 Things You Can Do to Make My Day:
Send me a funny email
Make me a drink
Think about how I feel
Call my boss, tell him your my mom and I need to come home right away.

4 People I Tag:
Ally
Jen
Jmama
Elly


Ok, so all you have to do is answer this post and tag 4 new people.

Make me something spicy

If you haven't noticed by now, I pretty much do whatever anyone asks. So when Jon asks for something spicy, he gets something spicy. The shrimp in the fridge were mocking me anyway. Sticking out their little shrimp tongues. Making up little shrimp songs. They were just asking to be coated in spices and broiled - which by the way, is my new favorite way to make shrimp.

And these were hot. Well, Jon didn't find them as spicy as I did. But my mouth was hanging open. Meanwhile - secret trick for getting rid of hot spicy mouth??? Milk. You can thank me later.

Spicy Thai Shrimp

1/4 cup lime juice
1/4 cup minced shallot
3 Tbsp sesame oil
2 cloves garlic, minced
2 Tbsp minced ginger
2 tsp garam masala
1 tsp salt
1/2 tsp ground coriander
1/2 tsp crushed red-pepper flakes
1/2 tsp black pepper
1 lb shrimp, peeled and deveined

1) In medium bowl, combine juice, shallot, oil, garlic, ginger, garam masala, salt, coriander, red pepper flakes and pepper.
2) Add shrimp and marinade for 30 minutes.
3) Heat broiler and spray broiler pan with cooking spray. Remove shrimp from marinade. Broil shrimp 2 minutes, turning once.

Serves 4.
Each serving has:

Calories		237.8
Total Fat		12.3 g
Cholesterol		172.3 mg
Sodium		753.2 mg
Potassium		334.5 mg
Total Carbohydrate		7.8 g
Protein		23.9 g

Do you miss chicken?

It's actually been a while since I've made chicken, which is unusual for this household. It was time to return to our old favorite.

I was talking to Liz today and we were laughing about how we associate the wrong foods with certain areas. For some reason the idea of "jungle" for the two of us always brings out ideas of tropical Asian food. Weird right? But at least both of us went to the same place.

This dish is definitely tropical Asian. It is obviously something you'd find in a jungle. With the mixture of pineapple, ginger, miso, and mint it has a little from everywhere.

Black Bean Chicken with Pineapple Salsa

1/2 cup diced pineapple
1/4 cup white onion, minced
1/4 cup red bell pepper, minced
1 Tbsp chopped mint
1/2 Tbsp lime juice
1/2 tsp sugar
1/8 tsp salt
1/2 serrano chile, chopped
1/2 Tbsp Chinese Black Bean sauce
1/2 Tbsp white miso
1/2 tsp crushed ginger
1/4 tsp sesame oil
1/8 tsp pepper
1/2 scallion, chopped
2 chicken breast

1) In medium bowl combine pineapple, onion, bell pepper, mint, lime juice, sugar, salt and chile.
2) Heat oven to 375 F. Spray baking sheet with nonstick cooking spray. In small bowl mash together bean sauce, miso, ginger, oil, pepper, and scallion. Spread mixture over chicken and place on baking sheet.
3) Bake for 20 minutes or until done.
Serves 2.
Each serving has:

Calories		274.4
Total Fat		5.3 g
Cholesterol		68.4 mg
Sodium		2,087.9 mg
Potassium		535.9 mg
Total Carbohydrate		23.2 g
Protein		33.7 g

Sometimes you just need a hug

Don't get me wrong - this has been a very good year for us. I passed the bar and got a job. However, there is always bad that comes with the good. Since January this has been one of the roughest years ever for me. Sure I don't have school anymore, but work is keeping me far more busy. The commute is rough, I'm hardly home, and Sunday was the first day all year I didn't have any major plans. I can't remember the last time I've been this exhausted. In addition, I haven't seen my friends in AGES. I can't remember the last time I went to a happy hour, a get together, or spent time with a group of people. It doesn't seem to matter to any of them though, which makes it even harder for me. In general I'm feeling very left out and alone. Thank goodness for Jon and my WC girls who always seem to be ready with the virtual hugs. I'm also so thankful for my San Diego girls who always make me smile. Our lunches are the highlights of this year!!!

Jon was ready and waiting for me with a nice cool beverage tonight. Of course, my phone call on the way home where I told him how I told all the WC girls how much I wanted a drink and how he'd never pick up on that really helped. I turn to the quintessential comfort food right now - turkey breast. And nothing is simpler than roasted fowl. I also threw in something decadent and completely terrible for me - sweet potatoes au gratin. It's just been one of those days.

Herb roasted turkey breast

2 Tbsp unsalted butter
1/4 cup chopped fresh herb of choice (I used sage)
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp pepper
1 turkey breast
1 shallot, quartered
1 orange, quartered

1) Heat oven to 325. In small bowl, mash 1 Tbsp butter, sage, salt, coriander, and pepper.
2) Rinse turkey, loosen skin and spread butter mixture under skin.
3) Melt 1 Tbsp butter and brush turkey with butter. Place turkey on rack in large roasting pan. Place shallots and oranges around turkey on rack.
4) Roast turkey 2 hours or until thermometer registers 180.
Serves 4.
Each serving has:

Calories		405.4
Total Fat		11.4 g
Cholesterol		161.8 mg
Sodium		3,599.3 mg
Potassium		1,032.4 mg
Total Carbohydrate		14.5 g
Protein		58.2 g

Sweet Potato Gratin

1 Tbsp unsalted butter
4 oz sweet potato, peeled and sliced thin
1 onion, sliced thin
1 tsp chopped thyme
Grated parmesean cheese
1/2 cup heavy cream
1/4 Tbsp salt
1/4 tsp pepper

1) Heat oven to 350. Spray baking dish with cooking spray. Spread 1/3 of potato slices in dish.
2) Top with half of onions, thyme and sprinkle cheese on top.
3) Repeat with another third of potatoes, rest of onions, thyme, and another sprinkling of cheese. Top with remaining potatoes.
4) Mix cream, salt, and pepper, pour over potatoes.
5) Dot with remaining butter, cover with foil. Bake 50 minutes. Remove foil and bake 20 minutes or until lightly browned.
Serves 2
Each serving has:

Calories		405.0
Total Fat		31.8 g
Cholesterol		106.9 mg
Sodium		1,138.6 mg
Potassium		287.8 mg
Total Carbohydrate		23.3 g
Protein		8.3 g