Herb Crusted Pork Loin (or Tenderloin)

Let's face it, it's HOT outside. At least it is in my neck of the woods. The temps have been 110+ for weeks. When it's this hot who wants to cook? But you gotta eat and you don't want to keep spending money on meals out. This recipe, Herb Crusted Pork Tenderloin, is a good quick recipe. Although your oven is turned up high, you don't have to stay in the kitchen with it. (it's that easy!)

To make your kitchen time easier (and cooler!), pair this with a nice side salad or quick microwave steam veggies. (We have to have our veggies!)

At any rate, try this tasty recipe. By the way, it's another Paula Deen recipe. She's fast becoming one of my culinary heroes. (Butter really does make it better!)

Live well, eat well, enjoy...

Cyn aka Fine Mama

Parmesan crusted pork chops

I was cooking pork chops today and wanted to try a different recipe. I really didn't want the same old flavor. I surfed FoodNetwork.com and found this recipe for Parmesan Crusted Pork Chops. I think there are some things that I would change the next time I make it, but overall it was tasty. I switched to canola oil rather than olive oil because of the higher burn point. I also used relatively thick pork chops and finished them off in a 300 degree oven for about 10 minutes to be sure they were cooked through.


I paired the pork chops with my Broccoli, Rice and cheese redone. I've included the recipe as a reminder of this wonderfully tasty dish.

Broccoli Rice and Cheese/redone
Ingredients
1 box Rice-a-Roni
Chicken broth
Romano Cheese
Frozen broccoli
Directions
Prepare a box of Rice-a-Roni according to the box instructions using chicken broth in place of the water. When the Rice-a-Roni is done, add grated Romano cheese (at least 1/2 to 3/4 cup; more if you like it really cheesy) and stir in 1/2 to 3/4 cup of chopped broccoli.



Live well, eat well, enjoy...

Cyn aka Fine Mama

Baked Tilapia with Tomato and Basil

So I was watching Food Network (no surprise there, right?!) and I saw Paula Deen make this recipe, Baked Tilapia with Tomato and Basil. I'm not usually a Tilapia fan, but the recipe looked fabulous and easy. So I saved it and thought I'll try it. In this same episode there were Honey Balsamic Green Beans paired with the tilapia. I saved that one too.

I can't tell you how WONDERFUL these recipes turned out. My words just stop, (stop laughing, it's possible). So I'm sharing the recipes with you. It was a quick and easy meal and positively delicious. Healthy and light too! Click the links above and enjoy!

Live well, eat well, enjoy...

Cyn aka Fine Mama

Roasted Red Potato Salad - a Fine Mama's creation

So this past 4th of July I decided to reinvent potato salad. I personally love it, but most of the people in my home don't. So, a huge traditional potato salad goes to waste. (I can only eat so much and maintain my sexy fine mama figure. LOL) I've been on this quest for quite some time and have read recipe after recipe after recipe. I've tried some, but none hit the mark. Then I decided to trust myself and put all of the information I had read and my own knowledge of tastes together and create my own recipe. After all, what did I have to lose? NOTHING! And it was a hit! No leftover potato salad to throw away.

Here's the recipe for a really tasty Roasted Red Potato Salad. I preferred it warm, but it was good cold too.

Ingredients:
8-10 small to medium size Red Potatoes
Thyme (fresh or dried)
Rosemary (fresh or dried)
sea salt
fresh cracked black pepper
Olive Oil
3 slices of bacon
3 green onions, chopped

Ingredients for dressing:
2 parts mayo
1 part mustard
2 parts pickle relish (I use sweet)
1 part sugar
1/2 part salt
fresh cracked black pepper

Quarter potatoes so all are about the same small size
Place potatoes on a baking sheet and add seasonings to taste. (I use 1-2 tbsps)
Place potatoes in a pre-heated 375 degree oven and roast until done but not overcooked. (a fork should slide into the potato easily and if you bite one it will be crispy on the outside, but tender on the inside)

Place bacon on a cooking rack on a baking sheet. (I use the same rack used to cool cookies or cakes) bake at 400 degrees until crispy.

While bacon is cooking, mix dressing for salad:

Mix all ingredients using the same size spoon as the part measure. I used a serving spoon from my silverware set.
Stir until smooth.
Taste and adjust as you need for taste.
Set aside.

Place potatoes, green onions and bacon in a large bowl. Pour dressing over the top and stir to coat all potatoes with dressing. This works best if the potatoes are still warm.

Serve warm or cold.

Live well, eat well, enjoy...

Cyn aka Fine Mama

New recipes coming!!

So, while I've been recovering, I've been cooking. I'll be posting new recipes and recipe finds soon. Some noteworthy recipes to look for: Potato Salad remix (this one is mine and was fantastic!) and I recently tried a baked Tilapia recipe that was wonderful. There are more finds to share and I look forward to sharing them with you soon!

Live well, eat well, enjoy...

Cyn aka Fine Mama

Recipes from Interview with Sonny Mac June 15, 2011

Today I had the pleasure of visiting with Sonny Mac from KJAMS 105.3 for a quick phone interview about this blog and my recipes. I shared a few recipes there and as promised am posting them here. I hope that you'll enjoy them and try them for yourself. I kept these quick and easy. If you try them please let me know how they turned out for you. Happy Cooking!

Romantic dinner:
Grilled Steak
Ingredients
2 steaks (cut of your choice)
Grill seasoning
Directions
Apply grill seasoning and grill the steaks to desired doneness.

Broccoli Rice and Cheese/redone
Ingredients
1 box Rice-a-Roni
Chicken broth
Romano Cheese
Frozen broccoli
Directions
Prepare a box of Rice-a-Roni according to the box instructions using chicken broth in place of the water. When the Rice-a-Roni is done, add grated Romano cheese (at least 1/2 to 3/4 cup; more if you like it really cheesy) and stir in 1/2 to 3/4 cup of chopped broccoli.

or you can serve a baked potato

Steamed Veggies

Kids Meal:
Baked Chicken Tenders
Ingredients
1 small package boneless skinless chicken breasts or 1 package of chicken tenders
salt
pepper
paprika
flavor seasonings to taste
Directions
Season chicken with salt, pepper, paprika (or the seasoning of your choice) Bake at 350 degrees until chicken is done.

Broccoli Rice and Cheese/redone
see recipe above

Steam Veggies


Dessert:
Strawberry Shortcake
Slice a pint of strawberries, sprinkle with about a half cup of sugar and let sit for 20-30 minutes. When strawberries are juicy spoon over shortcake and top with whipped cream.

Chocolate Sheet Cake
Ingredients:
Cake:
2 cups sugar
2 cups flour
1 cup margarine (2 sticks)
4 tablespoons cocoa powder
1 cup water
1/2 cup buttermilk
1 teaspoon soda
2 eggs (well beaten)
1 teaspoon vanilla
Icing:
1/2 margarine (1 stick)
6 tablespoons milk
4 tablespoons cocoa powder
1 pkg (box) powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Directions
Sift sugar and flour into a large mixing bowl and set aside.

Put 2 sticks of margarine, 4 tbsp cocoa powder and 1 cup water in sauce pan. Bring mixture to a rapid boil and pour over flour and sugar. BEAT WELL.

Add 1/2 cup buttermilk, 1 tsp soda (dissolved in milk) 2 eggs well beaten, 1 tsp vanilla. Mix well after adding.

Pour into a greased and floured 11X16 pan and bake at 350 degrees for 20 mins or until cake is firm. This is a very thin batter. DO NOT ADD EXTRA FLOUR.

Icing
Start making icing 5 minutes before you take cake from oven.

Melt and bring to a boil: 1 stick of margarine, 6 tbsp milk, 4 tbsp cocoa. Remove from heat and add: 1 box sifted powdered sugar, 1 tsp vanilla, 1 cup chopped pecans.

Beat well and spread over the cake while it is hot. Leave the care kin the pan to ice. Spread icing quickly, but gently so you don't tear the cake.

Live well, eat well, enjoy...

Cyn aka Fine Mama

Steaks with Cross-hatch marks

For years I would see pictures of steaks with beautiful and appetizing grill marks on them. Never crossed my mind how they got there. I just knew that my steaks didn't have them. After watching The Food Network repeatedly, the secret was revealed. (Thanks to Bobby Flay!) You simply turn the steak, or whatever piece of meat your grilling, so it marks in both directions. It works on an outdoor grill or on an indoor grill pan. And there you have the secret of the cross-hatch revealed! Yes, it's really that simple. Does it change the taste of the steak, chicken, pork. etc? Absolutely not. But it looks gorgeous on the plate. Now, my steaks taste delicious and look fabulous!

Live well, eat well, enjoy...

Cyn aka Fine Mama