Pink Peppercorn Roast

Finally I got some pink peppercorn @ whole foods today!!!!

So I decided to use this recipe :)

INGREDIENTS:
3-4 lb chuck roast
1 tsp kosher salt
3 tbsp pink peppercorns
1/4 cup red wine vinegar

DIRECTIONS:
1. Place the roast in the crock pot. Pour in the red wine vinegar.
    Sprinkle with salt and peppercorns.
2. Turn on the crock pot to low for 6-7 hours.
    Check on it at around 6 hours, you don’t want it to overcook and dry out.
3. You could make a gravy to go with it.
    if you don’t have pink peppercorns, don’t sweat it – regular old ones are fine

Lemon Zest Cupcakes (a la Julia Child)

OHHHH Julia :) With Julia Child recipes, You can't go wrong!

INGREDIENTS:
4 eggs
1-1/3 cups sugar
pinch of salt
zest of 3 lemons
1-3/4 cups cake flour
1/2 tsp baking powder
1/2 cup heavy cream
5-1/2 tbsp butter, melted

DIRECTIONS:
1. Preheat the oven to 350 degrees. Prep a cupcake pan with liners.
2. In a large bowl, whisk together the eggs, sugar and salt
    – just until foamy, don’t over do it.
3. Add the lemon zest to the bowl.
4. Add the flour and baking powder into the egg mixture,
    whisking slightly until combined.
5. Whisk in the heavy cream, then fold in the melted butter.
6. Spoon the batter into the prepped cupcake pan.
7. Bake for 20minutes depending on your oven. Let cool on a wire rack.

Sweet Spiced Pork Loin

I always buy a Pork Tenderloin package @ Costco. The Package comes with 4 Tenderloins.

So I have many recipes for Pork Tenderloin. This is one of my favorite recipe that is easy to make :)

 

INGREDIENTS:
1 pork tenderloin
olive oil

<Spices>
2 tbsp packed brown sugar
2 tsp kosher salt
1 tsp cinnamon
1 tsp cumin
1/2 tsp pepper
1/2 tsp allspice

DIRECTIONS:
1. Set your oven to broil. Line a baking sheet with nonstick foil.
    Put the tenderloin on the pan, and rub with olive oil.
2. In a small bowl combine all the spices to make a dry rub
    and rub onto the pork.
3. Place in the middle top of your oven. Cook for around 30 minutes,
    turning regularly every 10 minutes.
4. You can use a meat thermometer to check the center,
     it should be about 150 degrees.
5. Take it out of the oven cover with foil, and let the meat rest for 10 minutes.
    Slice and serve.

Nilla Wafer Mini Cupcakes

I always happen to have many left over Nilla Wafers so I use them to make cupcakes for dessert :)

INGREDIENTS:
2-1/2 cups Nilla Wafers (crushed)
1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 cup milk
1 egg
3 tbsp honey
1 tsp vanilla

DIRECTIONS:
1. Preheat your oven to 350 degrees and prep a mini muffin pan with liners.
2. Start by crushing up the nilla wafers.
3. Mix the crumbs with the flour and baking powder, cinnamon and salt.
4. Add the milk, and stir in the egg. Then add the honey and the vanilla.
5. Now carefully spoon the batter into the prepped liners.
6. Bake for 10-12 minutes depending on your oven, cool on a wire rack.
7. I made a whipped cream frosting and topped it with a banana slice.

Zucchini Casserole

I like to make this for dinner-Zucchini is VERY cheap to buy :)

INGREDIENTS:
2 pounds sliced zucchini
1/4 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 1/2 packages chicken-flavored dry bread stuffing mix

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, 
    combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well. 
3. In a separate medium bowl, combine the butter and stuffing mix. 
    Spread half of this mixture into the bottom of a 7x11-inch baking dish.
    Spoon the zucchini mixture over the stuffing, then top off with the other half 
    of the stuffing.
4.  Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or
     until stuffing is golden brown.

Broccoli Salad/Honey Ginger Pork Tenderloin

I love broccoli- I always make this easy salad for pork or beef dishes :)

INGREDIENTS: (Broccoli Salad)
6 slices bacon
2 broccoli heads or 8 cups
1/2 red onion, sliced very thin
1/3 cup jack cheese, grated
1/3 cup mayonnaise
1/3 cup sour cream
1/4 tsp celery seed
Salt and freshly ground pepper
 ---------------------------------------------------------------------------------------------
 DIRECTIONS:
1. Use microwave to cook bacon. Crumble into pieces and set aside.
2. Ready an ice bath. Cut the broccoli into florets. Blanch in boiling salted water
    very quickly, only about 20 seconds.
    Take them out and put them directly into the ice bath.
    This will stop the cooking and keep a nice bright green color. Drain well.
3. In a bowl, combine the cheese, mayo, sour cream, celery seed, salt and pepper.
    Fold in the broccoli. Then add the onion and the bacon.
    Fold together until everything is combined. Season to taste with salt and pepper.
4. Chill in the fridge to let the flavors set until you are ready to serve.

==============================================================

INGREDIENTS: (Honey Ginger Pork Tenderloin)
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tbsp packed brown sugar
1 tsp ground ginger
1/4 tsp garlic powder
1 tbsp ketchup
1/4 tsp onion powder
1/2 tsp chili powder
1/4 tsp cinnamon
two ¾-pound pork tenderloins, trimmed of silver skin
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DIRECTIONS:
1. Put all the ingredients into a freezer bag and mix well.
2. Add a pork tenderloin into the freezer bag and put the bag in the freezer.
3. When you want pork tenderloin for dinner, you simply pull out the tenderloin
    from the freezer in the morning and it is ready to go in the oven that night.
4. Set your oven to broil.
5. Line a baking sheet with nonstick foil. Put the tenderloin on the pan.
6. Cook for around 30 minutes, turning every 10mins and pour the reserved marinade
    over the pork every time you turn it.
7. You can use a meat thermometer to check the center, it should be about 150 degrees.
8. Take it out of the ovem cover with foil, and let the meat rest for 10 minutes.
    Slice and serve.

YODA Green Tea Oreos

Happy Halloween! I am Yoda for this year 

INGREDIENTS (about 15 oreos)
3 cups flour
1 tsp baking powder
pinch of salt
1 tbsp green tea powder
2 tsp of lemon zest
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg

INGREDIENTS (filling)
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
2 tsp vanilla extract
 ------------------------------------------------------------------------
DIRECTIONS:
1. In a medium bowl whisk together the flour, baking powder, salt, green tea powder
    and lemon zest. Set aside.
2. In the bowl of an electric mixer beat the butter and sugar until combined. Add the egg.
    Slowly add in the flour until it is incorporated. The dough will form quickly,
    and when it starts to pull away from the bowl, its done.
3. Preheat your oven to 350 degrees. Prep baking sheets with Parchment Papers.
4. Start rolling out the dough. I use powdered sugar instead of flour so it doesn’t get that
    dough-y taste and the sugar adds a slight sweetness. Roll the dough to
    about 1/4 inch thick.
5. Use your cutter to cut out the shapes and transfer onto the Parchment Paper lined
    baking sheet.
6. Bake for 8-10 minutes depending on your oven.
7. Let cool on a wire rack. While the cookies are cooling, start the filling.
8. In the bowl of an electric mixer, beat the butter while carefully adding
    the powdered sugar. Add the vanilla and beat until creamy.
9. Using a piping bag or a spatula, place the filling on the (flat) side of one cookie.
    Use another cookie to press on top and form your ‘sandwich’.