Caribbean Pork Tenderloin

Caribbean Pork Tenderloin

Succulent Salsa over pork with spinach and pearl barley

Servings: 4
Preparation Time: 40 minutes

3/4 cup pearl barley
1 1/2 cups reduced sodium vegetable broth
(can use chicken broth for more protein and calories)
3/4 cup water
1 ripe mango, peeled and pitted, diced
(can sub canned mandarin oranges for mango)
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped ( optional)
1/2 (red) onion, chopped
1/2 tsp lime, grated
1 lime juice
1/4 cup fresh cilantro, chopped
1/4 tsp salt
4 potions pork tenderloin (about 1 lb)
1/4 tsp ground black pepper
1 tsp garlic powder
1 tsp toasted sesame oil
dash of sesame seeds (optional)
2 cups baby spinach

1. Preheat oven to 450*

2. Place a large saucepan over medium heat, Add barley and stir constantly until barley is toasted (pale golden), about 5 minutes.

3. Add Broth and water to toasted barley: bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until barley is tender and liquid is absorbed, about 35 minutes.

4. While barley is cooking make salsa by combine mango (or mandarin oranges) bell pepper, jalapeno, onion, lime peel, lime juice, cilantro and salt in a medium mixing bowl. Cover and refrigerate to let flavors blend. ( Can be made ahead of time)

5.Lightly coat a broiler pan with cooking spray. Season pork with black pepper and garlic. Place pork in oven and bake 10 minutes. Brush on sesame oil and bake until juice run clear about 15 more minutes. Remove from oven let sit 5 minutes and then cut.

(Sometimes I don't like cooking with a broiler in the house so I will just stove top cook the pork in a frying pan. I also like the caramelized meat taste I can get with the stove. )

6. Divided the spinach between 4 plates. Top with pork, and spoonful of salsa. Add a portion of barley, serve and enjoy.


Icing for decorating cookies

Some quickie icing recipes that have worked nicely with the kids. A resealable freezer bag with a tiny hole cut in the corner is the easiest pastry bag you can come by. Recipes I've seen warn not to let icing come in contact with oil or plastic, but if you're using it all the same day that's no problem. Cover with wax paper or plastic wrap flush with the icing so it doesn't crust up when it is not in use.

Plain icing:
2 cups powdered sugar
2 Tbsp water

Place sugar in bowl and add water by teaspoons until you reach desired thickness. If you are spreading with knives, aim for a thick paste. If you want to pipe out lines, go for a thinner consistency. Lay out without overlap for a few hours as the icing dries. Can stack with wax paper between once dried. Can store for four days at room temperature or a month in the refrigerator.

Royal icing (best for gluing together a gingerbread house because it gets rock hard):
1 1/3 cups powdered sugar
1 large egg white

From Joy of Cooking:
1. In a microwave safe bowl, combine 2/3 cup powdered sugar and one egg white.
2. Microwave on high until mixture reaches 160-175 degrees F (about 30-60 seconds). If you need to take more than on temperature reading, was the thermometer thoroughly or dip in boiling water before taking next reading.
3. Add 2/3 cup powdered sugar and beat on high speed until icing cools and holds stiff peaks.
4. Add more powdered sugar as needed to reach desired consistency. Color with liquid or powdered food coloring. Can be stored in covered container for up to 3 days.


Fennel Salad

Serving: 2
Preparation Time: 10 minutes

2 cups fennel bulb, thinly sliced
1 cup of fresh spinach
1/2 red sweet pepper, thinly sliced
Parmesan cheese

For the Dressing
1/2 cup olive oil
4 Tbs lemon juice
1 clove garlic, minced
Salt to taste
Pepper to taste
whisk all ingredients in a small mixing bowl until well incorporated

To serve
Toss salad ingredients in a large salad bowl.Add and toss 1/2 of the dressing and lightly toss.  Add more dressing until all the leaves are lightly covered. Place on to chilled plates and top with pine nuts optional.

Live Raw
Mimi Kirk cookbook

Apple Tuna Salad

Tuna with crisp apple and celery on a bed of lettuce with fresh tomato wedge
Preparation Time:10 min

1 can (6 oz) tuna, water packed,drained
1/2 onion, diced
1 stalk celery, sliced
1 Tbsp dill relish
1 tsp spicy brown mustard (or mustard of choice)
2 Tbs fat-free mayonnaise
1 apple, cored and diced
4 cups lettuce leaves
2 tomatoes,cut into wedges

1. In a medium mixing bowl, combine tuna, onion, celery, relish, mustard, mayonnaise and apple; mix well
2. Divided lettuce and tomato wedges between two separate plates.  Top with a portion of tuna mixture, serve and enjoy.

Body for Life Recipe


5th Avenue!

I am so excited, because I think I may have found a very close recipe for the 5th Avenue chicken and pasta dish that was at La Boulangerie in Grenada! If you didn't ever try this dish while in Grenada, you should still try this recipe, because it is so easy and tasty! Here are the details-

- 1 jar 25 oz. of "Victoria's Vodka Sauce"
- Fresh sliced mushrooms (or you can use a can of sliced mushrooms too)
- 1 Tbsp Olive Oil
- Chicken (diced up)
- Penne Pasta (you can use any kind though)

Cut up the chicken and cook it in a pan with 1 tablespoons of olive oil until cooked through. Add the mushrooms and cook for a minute, then add the Vodka sauce and mix together and cook for about 10 more minutes. Cook pasta at the same time and then lay sauce mixture over pasta! So easy!!


Amanda's Menu Monday

Monday- spaghetti

Tuesday- Crockpot Cashew Chicken, rice (Trying it for the first time this week)

Wednesday- Chicken rolls, mashed potatoes and gravy and peas

Thursday- leftovers

Friday- french bread pizza

Saturday- Ward Halloween Party

Sunday- Dutch short ribs, mashed potatoes, peas

I don't even know if you guys are still doing this menu thing, but I thought I would add mine if for nothing more than to have a place where my menu is listed that doesn't get ruined or accidently thrown away. haha.


Dark Chocolate Rasberry Muffins!

One-Bowl Oatmeal Muffins: Basic Recipe (From Simple Bites website

These are amazing, I just made them last night and had to share! It is a yummy fresh summer bite to eat :) Enjoy girls!


Picture from Simple Bites
Oatmeal is one of the constants in the recipe and provides, in my opinion, necessary texture.
Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.
Makes 12 medium muffins
  • 1 cup milk*
  • 1 teaspoon white vinegar
  • 1 cup rolled oats (not quick oats)
  • 1 large egg, at room temperature
  • ¼ cup dark brown sugar
  • ½ cup butter, melted and cooled slightly
  • 1 cup plus 2 Tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon nutmeg, freshly ground
  • 1/2 teaspoon cinnamon, freshly ground
  • add-ins of your choosing (see above suggestions) I used 1 cup of Rasberries, (fresh or frozen) and 1/2 cup of Dark Chocolate chips
  • other add in ideas:
  • 1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips
  • ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped
  • ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
  • ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
  • ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
  • 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground
  • ¾ cup Dates, pitted and chopped & ½ cup Pistachios
  • ¾ cup Golden Raisins & ¾ cup grated Carrot
Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.