August 22, 2010

Maple Pork Loin

Last night the hubbs and I had the Maple Pork Loin, and it was great! I usually sprinkle my pork loin with a rub of salt, pepper, and mesquite seasoning. It has always turned out great, but I am so glad we tried the maple glaze last night.

I do have the tendency to either overcook or undercook my pork. Most of the time I have to stick it back in the oven. I was hoping to avoid that this time and instead ended up overcooking it justtttt a tad. I started off with the 350 degree temperature and increased it to 375 degrees after about half an hour. It was a little drier than I would have liked but the glaze did help to moisten it. I served it with a side of brown rice and corn on the cob. Mmmmmm. Try it, you won't be disappointed!

Source: Maple Pork Loin
  • 2 1/2 pounds boneless pork loin roast
  • 1 cup real maple syrup
  • 4 tablespoons prepared Dijon-style
  • mustard
  • 2 1/2 tablespoons cider vinegar
  • 2 1/2 tablespoons soy sauce
  • salt to tasteground black pepper to taste
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.

3. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

August 20, 2010

Updated Menu for the Week

Sometimes the menu doesn't go as planned and you just feel like having some good old fashioned Chinese food. That's what was for dinner tonight. :D

I've stuck to my menu plan 3 out of 5 days this week (that's pretty good for me)! Let's take a look at what I've made so far.
Pork Chops were not a part of the menu plan, but I was craving them earlier in the week. None of these recipes have knocked my socks off, especially the Spinach and Mushroom Lasagna. The blend of three cheeses was overkill. I now have half a lasagna that I don't know what to do with. :/ The meatballs were pretty good, probably some of the best I've made, and so were the hamburgers. I guess I just wasn't in the mood for beef those days. As for the weekend, I think I'll make the Maple Pork Lion or Chicken Teriyaki Legs.

Did you stick to your menu plan this week?

August 18, 2010

The Best Banana Bread Ever

When I was little, my Mom used to make banana bread all the time. It was a special treat to eat in the morning, alongside my bowl of Cinnamon Toast Crunch. My Dad and I would sneak a piece after dinner. It never lasted long in our house, as we all loved it and inhaled it! Today, I use a different recipe than my Mom, one I found surfing the Net. It is by far the BEST banana bread recipe I've ever tried. And even though the recipe doesn't call for it, I always add a cup of chocolate chips!

Source: Banana Bread

- 2-3 mashed bananas
- 1 cup sugar
- 2 large eggs
- 1/2 cup shortening or vegetable oil
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chocolate chips (optional)

1. Preheat oven to 350 F (180C) and grease your loaf pan.

2. Take a large bowl and add sugar, shortening (or oil), and eggs. Mix for a while and then add mashed bananas and mix some more. OK, now add all the dry ingredients - flour, salt, vanilla, baking powder and baking soda and mix some more. You should get a nice and very thick batter.

3. Pour the batter into the loaf pan and bake for 45-50 minutes. When you stick a toothpick in your banana bread and it comes out clean, you are finished. Leave it to cool. After is has cooled, take the banana bread out of the loaf pan and have yourself a slice!

August 15, 2010

Tres Leches Cake

One last shindig before medical school starts again for my husband, our friends decided to host a Mexican themed informal dinner. Pulled pork tacos, home-made guacamole, and corn salad were on the menu. I searched through my list of bookmarked dessert recipes and found the perfect cake for a Mexican inspired spread- Tres Leches! Hubby and I gathered together all the ingredients and got to work.

Once the cake comes out of the oven, you have to let it cool for awhile. Then you can add the glaze over the cake and set it in the fridge overnight. In the morning, you will find all the milk has been absorbed, producing a very moist, delicious cake! We will definitely be making this again.

Source: Joelen's Culinary Adventures

Tres Leches Cake

recipe from Alton Brown

Cooking spray to grease cake pans
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

2 cups heavy cream
8 ounces sugar

1 teaspoon vanilla extract


2 tablespoons sugar
1 lb strawberries

Preheat the oven to 350 degrees F. Lightly oil and flour a 10-inch metal springform pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Do not remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

For the topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Meanwhile, chop up the strawberries and place in a bowl with 2 tablespoons of sugar. Toss to combine and set aside until ready to serve.

To serve:
Place the cake on a serving platter. Carefully remove the ring from the springform pan. Slice the cake to serve and garnish with a spoonful of strawberries.