Chipotle Pork Tenderloin Smothered in Garlicky White Beans and Kale!!!!

Helloooooo Fall!! Tonight we welcomed a new week with some tender delicious pork tenderloin (super fast, tender, lean protein) with a side of garlicky beans and kale with carrots and onions! Super hearty, tasty, and gluten free (without the side-o-bread)... sooooo yummy! I started tonight's fall feast with these four sad, leftover carrots, and a bunch of kale that I washed and stemmed. I peeled and chopped the carrots and added to a pot with olive oil and one chopped onion. And there we have the rest of tonight's dinner guests... 5 cloves garlic (you know me... ), 2 cans white beans, 1 teaspoon crushed red pepper flakes, chopped carrots and kale, and salt and pepper (omit the tomatoes, I changed my mind and left them out... and I'm glad). I also added about a cup of chicken stock when I added the kale... So, back to the onion and carrots... after they saute for about 10 minutes, I added the chopped garlic and red pepper flakes. Let that cook about a minute or two, then add the beans, chopped kale leaves and chicken stock. It will seem like a lot of kale, but it will all cook down and mix with the juicy, garlicky beans!! While the kale cooks down with the beans, I prepared my tenderloins. I coated them with some salt, garlic powder, and a chipotle seasoning spice rub. Then I seared them in a medium high heat with some olive oil on all sides. Then, I popped them into a 400 degree oven for 20 minutes until their temperature was 140 degrees... and they were perfect. Then, I covered them and let them rest for 10 minutes (meat mantra... let it rest... juicy tender meat will be the result)!! This is dinner Stevie's way... medallions of pork tenderloin with juicy, garlicky beans and kale! So hearty, healthy, and delicious! Dinner Joe's way... the same delicious pork and kale and beans, but no bread... gluten free. Either way, this is one super tasty fall feast!

Comfort Food Delivers... Roasted Lemon Chicken!

Ever had one of those weekends... the worst of weekends, when you need comfort in the worst kind of way? That was my weekend, and I called on my favorite comfort foods, roasted chicken, buttermilk mashed potatoes, and sweet roasted carrots (our fav)! Here's how it went... First, I set my oven to 375 degrees, and rubbed these 4 beautiful chicken breasts with olive oil, salt, pepper, garlic powder, the zest and the juice of 1 lemon. I took a handful of thyme from the garden, and shredded it with my fingers and popped that in as well (though dried thyme is fine too). Last, I simply chopped the lemons and threw them in with the chicken. Nothing bad will EVER happen when you throw these ingredients in with chicken... ever! Next, I popped them in the oven on the top rack. Next, I peeled and cut about 20 carrots (we LOVE cooked carrots). I drizzled some olive oil, salt, pepper, thyme, and garlic powder on the carrots and popped them in the oven with the chicken on the bottom rack. While all that was happening, I was boiling about 3 pounds (about 7 medium size) potatoes in boiling salted water. When fork tender, I drained and added 2 tablespoons butter and half a cup of milk. Using this high tech kitchen gadget (thank you "masher"), I mashed those taters. Last, I added about half cup (or more) of low-fat buttermilk for tang and flavor, and it was perfect! After 40 minutes or so, I had these beautiful golden roasted carrots! And after 45-55 minutes I had this perfectly roasted lemon-thyme garlic chicken!!! I want to dig in... but I have to let the chicken "rest" for 10 minutes (at least) so it won't be dry or chewy! Just do it! After the chicken rests... serve yourself up some serious comfort... courtesy of this lemon chicken, buttermilk mashed potatoes, and sweet delicious roasted carrots! Comfort was never so necessary, or so juicy and delicious! Thank you roasted lemon chicken! Guaranteed comfort... every time!

Roasted Pork Tenderloin, Buttermilk Mashed Potatoes! YEAH!

Not bad for a Tuesday!!! Pork tenderloin is quick and delicious! Super tender, lean and full of flavor! Teamed up with butternut squash and mashed potatoes, and you'll think you're having Sunday dinner... on Tuesday night! Here's how quick and easy tonight's dinner was! First I peeled and chopped 1 butternut squash and simply boiled in water until fork tender (about 20 minutes, depending on how big your pieces are. Next, same thing with you potatoes... peel and boil in salted water until tender, about 20-25 minutes. My potatoes were done first tonight, so I mashed with low-tech hand masher, added half cup of milk and 2 tablespoons of butter and a little salt and pepper. Then, I added about a half cup of buttermilk, and they were fantastic! Low fat buttermilk is one flavor super star, and my potatoes loved it! When the squash was fork tender, I simply mashed that as well, and added 2 tablespoons butter, salt and pepper. It was crazy-good! No need for extra sugar, or maple syrup, or extra fancy stuff... we like our squash to taste like squash! Next, I seasoned my tenderloins and got ready to sear them in a hot pan (medium high heat), coated in olive iol (about 2 tablespoons). Tonight, I seasoned these with 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, 1 teaspoon rosemary, 1 teaspoon thyme, and 1 teaspoon Italian seasoning. Tonight I though I'd add a couple of chopped onions to my pork tenderloin, and I was so glad I did!!! So when I started searing the pork (on all sides, turning, and browning), I also let those onions sit right there, in the pan with the pork. When browned on all sides, I popped the pork into a 400 degree oven for 15 minutes, and I had 2 perfectly roasted tenderloins that read 140 degrees with a meat thermometer! Perfect! Now, I had to let the meat rest for 15 minutes to insure it would be tender and juicy... and this is the part my family hates! The house smells like Sunday dinner, everything is done... and I make 'em wait... but, my pork knows why! Meat is better, juicy, tender, not dry or chewy, when it rests! Let it rest! Here's dinner Joe's way! delicious tender pork medallions and roasted onions with tangy creamy buttermilk mashed potatoes and warm sweet butternut squash! Comfort food to the max!! Tuesday dinner never looked soooooo good!

Lean, Mean Chicken Chili!!

It's a cool crisp Sunday, and we're firing up some lean mean chicken chili to get ready for today's game!! Go Pats!! This chili is meaty and packed with flavor, but not fat. We use lots of hearty veggies and lean ground chicken (or turkey) along with lots of spices, garlic, and heat!!! Now, I'm not sayin' that the Patriots won BECAUSE of this chili... I'm just sayin' first I made the chili and then the Patriots won...BOOM!!! Decidedly... without Gronk... and with all those "newbies"... just sayin'... (thank you chili... well done)!! These spices are what kicks this chili's A$$ into flavortown... 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon crushed red pepper flakes, and 1 teaspoon kosher salt. Mix it all up in a bowl, and park it in the "dangerously flavorful" section of your counter top! Now prep your veggies... 3/4 cup chopped celery, 3/4 cup carrots chopped (though I used these, no biggie), one large onion chopped, and 8 cloves garlic chopped (not playn'... "garlic-up" this chili and thank me later)! Now, in a hot pot add a few teaspoons oil and saute the veggies until soft, about 10 minutes, on medium high heat. Don't add the garlic yet, just onion, carrots, and celery. While veggies saute, get your lean mean protein... ground chicken (though turkey would be just as lean and super tasty)! I used 2 packages (12 ounces each)... but use as much meat as you want! This was plenty. Drop your meat in with the veggies along with 2 tablespoons of your spice mix. Cook another 10 minutes or so, until the meat is mostly cooked through. While the meat cooks, get the pantry items ready for the chili... 1 can black beans, 1 can small white beans, 2 cans fire roasted tomatoes, and some jarred jalapeno peppers! Rough chop about 1/2 cup (or more to taste) of the jalapeno peppers. I also rinse the beans to get all that... shmoo-stuff off before adding to my food. Not sure why, but I love beans and I do it every time. When your meat is mostly cooked, it's time to add your garlic, chopped jalapenos, and the rest of that spicy seasoning! Mix to combine... your house officially smells like a garlicky-chili heaven! Your welcome! Once you smell that garlic, about 2-3 minutes after adding it, it's time to add the tomatoes! Add 5 cups (about 1 box) of chicken stock with the tomatoes and combine! Cook for another 20-30 minutes to develop the flavors! The finish line is near.... add the beans and cook another 10 minutes, though the longer this cooks... the better it gets! What to have with this Patriots-winning A$$ kicking chili? How about cheddar cheese buttermilk cornbread!! Heck yeah!! Or, maybe just chips for dipping, with some cool sour cream and guacamole! Chili Stevie's way! Tasty, spicy, lean, and full of flavor!! Go Patriots!

Pork and Pie! Yes Please!!!

So, it was a cool crisp beautiful morning (after a week of high temps and humidity serious enough to call off schools in the district... no joke). So, what did I do this morning... make some pie! Thank you fall! And that was only the beginning of this fall feast... That delicious fragrant apple pie lead to plans for a fall feast of pork tenderloins and roasted carrots, brussel sprouts, and buttermilk mashed red potatoes! Can I get an AMEN!! First, I peeled and washed 2 small bags of carrots. drizzled with olive oil, salt, pepper, garlic powder, and thyme. Next, I did the same thing with the sprouts... wash, halve, drizzle with olive oil, salt, pepper, garlic powder and popped them both in a 375 degree oven! With my veggies in the oven, I washed and quartered half a bag (about 3 pounds) red potatoes and placed in boiling, salted water for about 30 minutes, or until fork tender. I mashed with a masher with some salt and pepper. Then, I heated up about 1/2 cup milk and 2 tablespoons butter and added this warm milky-buttery potion to the potatoes, and mashed some more. Last, I added 1/2 cup of lowfat buttermilk and mashed even more... and they were perfect! Creamy, warm, tangy, salty perfection! So... backtrack... While the veggies were roasting and the taters boiling, I was browning my 2 delicious pork tenderloins. I covered them in a spice rub of 2 teaspoons kosher salt, 1 teaspoon fresh cracked pepper, 2 teaspoons italian seasoning, 1 teaspoon dried thyme, rosemary and oregano... and my pork thanked me!! I added some olive oil and browned these tenderloins over medium high heat on all sides. After browning on all sides, I popped my carrots and sprouts OUT of the oven... and added the pork. Jack up the heat to 400 degrees, and leave the pork in for at least 15 minutes, or until a meat thermometer reads 137 degrees. Tonight my pork took 15 minutes, but the thermometer read only 135 degrees on one of those tenderloins, so I popped them in for another 4-5 minutes, and THEY WERE PERFECT! Then, here's where I rested the meat (covered in foil, for at least 10 minutes... important... do it!!), and popped my cooked carrots and sprouts back into the warm oven to heat up while the pork rested! This waiting... resting... might be the hardest 10 minutes of your life, because your house smells like an aromatic, garlicky, delicious pork dinner... but DO IT, so you don't have dry, chewy meat! And here's dinner Joe's way... Tons of everything... hot and delicious, and he was back for more! And dinner Stevie's way... his favorite cooked carrots, juicy tender pork, and creamy smashed buttermilk potatoes... and three teeny tiny sprouts (eaten under protest), but forced to, if he wants pie (I'm all "Gestapo" like that)! And he wants pie! One delicious fall feast with all the comfort and taste a kid could want! Along with the best ending to a beautiful fall Sunday dinner ever... warm apple pie and cool creamy ice cream... Yes please!

Egg Rolls and Guitars.... Heck Yeah!

What do you get when you put this... (Charlene... new guitar....) Together with this... (yummmmmmm)... Some black bean-corn egg rolls... and throw in one beautiful sunset and jamming with some awesome rockin' peeps... you get one FANTASTIC NIGHT of good tunes and good eats! Start with the filling for these egg rolls! 2 cups corn, 1 small can of black beans, 1 block of frozen spinach (thawed and squeezed dry), 1 and 1/2 cups grated cheese (cheddar, jack), 4-6 chopped scallions, 1/3 cup chopped green chili peppers, 1/4 cup chopped fresh cilantro, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 1 teaspoon chili powder, 1 teaspoon cumin. Mix together in a big bowl to combine! Using store bought egg roll wrappers, put 1/4 cup of filling into each wrapper and roll up. Crack an egg and mix to use as glue to seal the egg roll wrappers shut. Brush your egg rolls with a little olive oil and place in a 425 degree oven for about 15 minutes. Turn over half way through cooking. Nothing better than spicy treats and jammin' peeps to end the weekend! Serve with your favorite salsa, sour cream and guacamole! Make these black bean and corn egg rolls and invite all your guitars and friends to join you!! Awesome!!