Panko Pork Tenderloin

This pork tenderloin turns out moist and juicy with a crisp, seasoned coating and a hint of mustard. Cooks up quick for a fancy, shmancy weeknight dinner!

Ingredients:

1/2 lb pork tenderloin

1/4 cup Panko bread crumbs

1 tsp fresh chopped rosemary

2 tsps minced garlic

salt and pepper to taste

1 tbsp olive oil

1 tbsp Dijon mustard

Mix the Panko, rosemary, garlic, salt and pepper together then add the olive oil. Brush Dijon all over the pork tenderloin and roll in crumb mixture to coat completely.

Place on a foil lined baking sheet and bake at 400°F for 20-25 minutes or until internal temperature is 145°F.

Let rest 5-10 minutes before slicing.

This small 1/2 lb tenderloin serves 2

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Garlic Pork Zucchini Boats

These stuffed zucchini boats are piled high with an Asian inspired filling. Serve them up with your favourite rice dish or keep it low carb with a simple salad.

Ingredients:

1 lb (2 medium) zucchini

1/2 cup chopped chives

1" ginger, minced

2 tsps white sesame seeds

2 tsps black sesame seeds

2 tbsps vegetable oil, divided

1/4 - 1/2 tsp salt

1/4 cup loosely packed basil leaves

2 tsps minced garlic

1 lb ground pork

1 1/2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp rice wine vinegar

1/4 tsp black pepper

Sauce:

1 tbsp sweet chili sauce

1 tbsp soya sauce

1/2 tsp rice wine vinegar

pinch sugar

You want medium sized zucchini for this recipe so that they keep their shape and don't get mushy when cooked like the humungous zuccs can get! Slice the zucchini in half lengthwise and using a melon baller or small spoon scoop out the flesh of the zucchini leaving 1/4" around. Place the boats cut side down on a baking sheet and set the flesh aside for now.

Toast the sesame seeds in a small frying pan until the white ones are lightly golden, 1-2 minutes.

Chop the zucchini flesh. Heat 1 tbsp vegetable oil in a large skillet to medium high and add the flesh. Cook 3 minutes without stirring. Add the ginger and salt, stir and cook 2 more minutes, then remove from heat and add the chives.

Drizzle 1 tbsp vegetable oil over zucchinis using your hands to rub all around, then turn over to cut side up and coat with oil then season with salt.

Now add the basil, garlic, pork, soya sauce, oyster sauce, rice wine vinegar and pepper to the zucchini mixture. Divide evenly into zucchini shells, piling high and pressing firmly. Sprinkle the sesame seeds on top.

Bake at 425°F for 18-22 minutes. The internal temperature should read 165°F. Stir the sauce ingredients together and spoon over each zucchini boat. Yum!

Adapted from: thekitchn.com

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Swedish Berry Rice Krispie Squares

Rice Krispie treats with a candy twist!  My daughter and her boyfriend bought these as a packaged snack and wondered if I could make a copycat recipe. Challenge accepted!

Ingredients:

6 cups Rice Krispies

1/4 cup salted butter

40 large marshmallows or 5 cups of minis

1/2 tsp vanilla extract 

1 cup (185 g bag) quartered Swedish berries

2 tbsps red sprinkles, divided

Cut the Swedish berries in quarters (that's the most work this recipe requires), and toss them with the Rice Krispies. Melt the butter in a large pot then add the marshmallows and melt on low heat, stirring pretty constantly.

Once the marshmallows are melted remove from heat and add the vanilla, then the krispie/berrie mix along with 1 1/2 tbsps red sprinkles. Butter a 13 X 9" baking dish and gently press the mixture in evenly using a silicone spatula or buttered hands. Don't squish down to hard or the squares will not be as tender as they should be. You can shake more red sprinkles, about 1/2 tbsp, on top and lightly press to make sure they stick. 

Let set 1 hour before cutting into squares. After every couple of cuts run the knife under hot water then dry and continue cutting

This helps avoid gummy buildup.

They are just so darn good! I wonder what gummy bear krispies would be like?!

And the verdict... "they're better than the original!"

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Crispy Fried Zucchini Flowers

Crisp and light, and a most typically perfect Italian appetizer. And your zucchini plant is bursting with flowers! But which blossoms do you pick for frying? The male flowers do not produce fruit so they are the one's you want unless you have a great abundance of blossoms then go for some of the female flowers as well. The female stems look swollen like a small zucchini while the male ones have thin stems. Don't pick all the males  because they are needed for pollination of the females.

Ingredients:

8 zucchini flowers

2 tbsps flour

2 tbsps cornstarch

3 - 4 tbsps water

pinch of salt

1/4 cup olive oil for pan frying

Pick your zucchini blossoms just after they have closed in the morning if possible. Carefully open them and pinch out the long narrow protrusion and cut off the stems and thin green, spiky leaves on the side of the flower. A little stowaway bug might be inside too so cleaning out the middle of the flower is important. They may be stored in an airtight container in the fridge for one day.

Combine the flour, cornstarch, water and salt making a thin batter similar to pancake batter. Let it rest 30 minutes. Heat oil in a frying pan to medium high. It's ready when a drop of batter in the oil sizzles. Usually you would dip each flower individually in the batter but this is a small batch so they can all go in the bowl at once. Stir gently and fold to coat.

Fry the blossoms a few minutes then flip and fry until the batter is golden on all sides. Remove to a paper towel to absorb any excess oil then serve hot.

Serve on their own or with a marinara sauce for dipping.

You might also like Stuffed Peppers and Pumpkin Flowers:

https://hotandcoldrunningmom.blogspot.com/2016/08/stuffed-peppers-and-pumpkin-flowers.html

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Mint Chive Lamb Chops

Tender, juicy lamb chops right off the grill with a hint of tasty and fragrant mint and chives. Mouthwatering!

Ingredients:

6 lamb chops

12 chive leaves

1/2 cup loosely packed mint leaves

1/2 tsp sugar

1 1/2 tbsps white wine vinegar

1 tbsp water

1 tbsp olive oil

Finely chop the chives and mint. Place in a small bowl and add the sugar. Heat the vinegar and water together (30 seconds in the microwave) and pour into the bowl. Let stand a few minutes, stir and add the olive oil. When cool spread on both sides of the chops and leave to marinate 30 minutes or refrigerate overnight.

If you have marinated them overnight take them out of the fridge for 30 minutes before grilling. Then you'll want to give them a nice sear for about 1 minute per side. After that, grill the lamb chops 1-3 minutes for medium rare or 2-4 minutes for medium.

Serves 2

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Easy Roasted Chickpeas

Roasted chickpeas make a delicious garnish for salad or a simple addictive snack!

Ingredients:

1/2 cup canned chickpeas

1 tsp olive oil

salt, pepper and smoked paprika to taste

Preheat oven to 450°F and put the pan in the oven to heat up. Drain the chickpeas and thoroughly dry with paper towels.

When read to roast toss everything together and spread out in the hot pan. Roast about 25 minutes, shaking the pan halfway through. If they aren't quite crispy, give them a few minutes more. Ovens vary so they could take up to 45 minutes to reach their peak crispiness!

This made a small batch for two that we had with our salad. If you decide to double the recipe just make sure to use a pan large enough so the chickpeas have room to roast on all sides and are not squished in together.

Best eaten when first made.

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Grilled Zucchini Ribbons

Here's the first of what probably will be many zucchini recipes to come this summer. This one's a light offering for your dinner plate.

Ingredients:

1 medium zucchini 

1 tsp minced garlic 

1 tbsp light olive oil

1 tsp honey

1 1/2 tsps sriracha sauce

1/2 tsp dry oregano

salt and pepper to taste

Slice the zucchini lengthwise in thin ribbons using a mandolin or just use a knife. Trick is to get the thickness right. Too thin and it will tear, too thick and it will crack when threading onto skewers.

Anyways, feed the strips onto skewers, if they crack just keep going. You should be able to fill 2 - 9" skewers. Use the zucchini ends on the end of each stick to keep the ribbons on.

Combine everything else, and when ready to grill, brush all over the zucchini ribbons.

Cook on an oiled grill about 2-3 minutes or more per side depending on if you want them tender-crisp or golden.

Serves 2

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