Roasted Pork with Cajun Slaw

This was seriously awesome. We've always been big fans of pork and slaw, and this particular version was really satisfying. I added a little less horseradish to the slaw dressing just so that the kids would actually try it, but I imagine it would be even better with a little more kick.

Roasted Pork with Cajun Slaw
Courtesy of Food Network Magazine



1 tablespoon plus 2 teaspoons Cajun seasoning, divided
1 tablespoon plus 2 teaspoons packed light brown sugar, divided
1 large pork tenderloin (about 1 1/2 pounds)
Kosher salt
2 teaspoons extra-virgin olive oil
1/2 cup mayonnaise
2 tablespoons Creole or whole-grain mustard
Juice of 1 lemon
2 tablespoons drained horseradish
1 12-ounce package broccoli slaw mix
2 small bell peppers (1 red, 1 orange), thinly sliced
3 scallions, thinly sliced

Preheat the oven to 400°F. 

Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145°F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat.

Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.

Honey Cashew Chicken

Super yum. 

Honey Cashew Chicken
Courtesy of Cooking Light

 

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
2 tablespoons cornstarch 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 tablespoon canola oil 
1 tablespoon dark sesame oil 
2 cups broccoli florets 
1 cup frozen shelled edamame (green soybeans) 
2 garlic cloves, minced 
1 medium yellow onion, finely chopped 
1 red bell pepper, sliced 
1/2 cup dry-roasted cashews, unsalted 
1 tablespoon rice vinegar 
3 tablespoons honey 
2 tablespoons lower-sodium soy sauce 
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong) 

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Roast Pork Tenderloin with Thyme-Scented Peaches

This was very tasty. The fruit was called "thyme-scented", but it was really the garlic that was the stand-out flavor. I never knew how delicious garlic roasted peaches could be.

Roast Pork Tenderloin with Thyme-Scented Peaches
A variation on this recipe from Cooking Light


  
2 1/2 tablespoons olive oil, divided  
1 (1-pound) pork tenderloin  
3/4 teaspoon kosher salt, divided 
1/2 teaspoon freshly ground black pepper, divided  
1 pound small, ripe peaches, quartered and pitted (about 6) 
2 tablespoons honey 
1 garlic clove, minced 
2 teaspoons chopped fresh thyme

Preheat oven to 500°F.

Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook for 15 minutes or until a thermometer registers 145°F. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

Preheat broiler to high.

Without cleaning pan, arrange peaches, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush peaches evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil peaches 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.

Basil Spaghetti with Cheesy Broiled Tomatoes

This was interesting. I'm not sure I'll make it again though. The leftovers weren't great. Meh.

Basil Spaghetti with Cheesy Broiled Tomatoes
Courtesy of Real Simple 



12  ounces  spaghetti 
3  large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices 
3  tablespoons  olive oil, plus more for the baking sheet 
Kosher salt and black pepper 
8  ounces  fresh mozzarella, grated 
1/4  cup  grated Parmesan (1 ounce), plus more, shaved, for serving 
2  cloves garlic, chopped 
1/4 to 1/2  teaspoon  crushed red pepper 
3/4  cup  torn fresh basil leaves, plus more for serving

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

Cheesy Quinoa Mac and Cheese

Meh. It's not great. But it was worth a shot.

Cheesy Quinoa Mac and Cheese

Courtesy of Around the Table: Loving Food in RI & Beyond

1 1/2 cups quinoa, rinsed and drained 

Veggies of your choice (optional) 

Good pinch of salt 

A few grinds of seasoning salt 

2 cloves garlic, minced

2 large eggs

1 cup soy milk or non-fat milk

1 1/2 cups grated Cheddar cheese, more for sprinkling 

Optional - crushed red pepper, Panko bread crumbs for topping 

Toppings (optional) - salsa, hot sauce, sour cream, scallions

  

Lightly saute any veggies you would like in this dish.  

Cook quinoa to packaged instructions until fully cooked. (About 15 minutes) 

Preheat oven to 350°F. Coat 13x9 inch dish (or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko crumbs or bread crumbs add now and bake 30-35 minutes, until bread crumbs are browned. 

Strawberry Cream Cheese Bread

We loved this so much that we didn't get a chance to take a picture of it. Delicious.

Strawberry Cream Cheese Bread
Courtesy of My Baking Addiction 

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped
 
Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.

With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.

Carefully fold in strawberries. Dough mixture will be thick.

Bake for 50 to 60 minutes.

Penne with Roasted Asparagus and Balsamic Butter

This is so lovely. Light but very flavorful. I love how nutty the balsamic reduction made the dish. Though I do wonder how much more amazing it could have been with some toasted pine nuts. The only thing that was lacking, really though, was the wine that this dish was screaming for. Next time.

Penne with Roasted Asparagus and Balsamic Butter
Courtesy of Food & Wine
 
 












1 pound asparagus 
1 tablespoon olive oil 
2 teaspoons salt 
1/2 teaspoon fresh-ground black pepper 
1/2 cup plus 2 tablespoons balsamic vinegar 
1/2 teaspoon brown sugar 
1 pound penne 
1/4 pound butter, cut into pieces 
1/3 cup grated Parmesan cheese, plus more for serving 

Heat the oven to 400°F. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. 

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.