BBQ Pork Tenderloin with Romaine and Red Cabbage Slaw

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Are you looking for an easy, no-fuss meal that has all of the flavors of a summer bbq without slaving over the grill?? This recipe will be your answer.

Tender pork tenderloin cooked to perfection on the stove top with a side of crisp and crunchy slaw is perfect for a weeknight dinner or part of a weekend menu for entertaining (recipe can easily be doubled). It is also an excellent summer meal for those of you who might not have access to a grill.
Barbecue sauce is the highlight ingredient for the sauce and dressing.  I like to use my Western Carolina Tomato-Based Sauce, but you can use whatever bbq sauce your taste buds prefer.  Since the original recipe used cilantro in the slaw, I like to kick up the barbecue flavor with some chipotle in adobe.  It's optional of course, but it's really, really good! (See my tip HERE about how to store leftover chipotle peppers and adobe sauce.) I also add a bit of mayo for a creamier dressing and I add some chopped scallions to complete the flavor profile for the salad.

If you do decide to make this for entraining a crowd, might I recommend my Mango Guacamole as an appetizer and for dessert...stay tuned.


Quinoa Salad with Red Bell Pepper and Cilantro

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I want to start the summer season off with an absolutely delicious salad.  Recall the word 'salad'. The base of this salad is quinoa, the ancient grain or "mother of all grains".  I wrote about it before when sharing the recipe for Apricot-Curry Chicken Salad. This quinoa salad is flavored with red bell pepper, jalapeño pepper, red onion, cilantro and a lovely cumin-lime dressing.  Can you taste it already??

The original recipe called for just half of each pepper, but I like my veggies, so I use the whole peppers (I included cup amounts in the recipe below).  Speaking of whole peppers, jalapeños can be as mild as a green pepper or as hot as blazes, so give the flesh a little taste first.  If you need more heat, use the seeds as well.  This is a delicious vegetarian salad on its own for lunch or dinner on those hot summer days/nights.  If you are looking to make it a bit more heartier, you can add black beans (drained and rinsed), diced avocado, charred/roasted corn and/or even mango for a tropical twist on the taste buds (you'll just have to adjust the seasoning if you do). If you are looking to serve it with a meat protein, it is a  welcome side dish to any grilled meat this time of year.I like to serve it with shrimp, chicken or Grilled Salmon with Lime Butter Sauce.  

As always, "Make it for you, make it your own!" Happy cooking!


Sunday Dinner

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Radish Butter on Baguette Croutons

Standing Prime Rib Roast au Jus
Roasted Carrots 
Smashed Potatoes with Herbs

Strawberry Mousse with Frozen Strawberries

How frustrating is it when you plan a dessert for your menu and then go to the store with a list only to find that the main ingredient on your list is  not up to perfect produce standards? Well, it is frustrating indeed, but I am so thankful to have an alternate version of he dessert that highlights the flavor of the ingredient in...wait for it... frozen form.  And as you can see from the photos, that ingredient is strawberries.  The bonus of using frozen strawberries is that they are already cleaned and hulled, so less work for me. Thumbs up! 

The strained juices from the thawed berries are cooked, therefore concentrating that beautiful strawberry flavor.  Seriously, one would never know that frozen berries were used in lieu of fresh berries for this dessert. A few extra ingredients and a couple of hours to chill and your first spoonful will have you dreaming of strawberry fields.

The only thing sweeter than this dessert is my mother.  Happy Mother's Day to my ma and to all of you moms and motherly caregivers 💐🍓, 

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