Hatch-tastic Cheesy Pork Tenderloin with Hatch Purée

Okay so this is a recipe I created for a Hatch Chile recipe contest last August.  I got second out of a couple hundred final entries.  Not shabby, I reckon.  I made this again tonight, I haven't made it in almost a year and now I remember why...  It's a little laborious.  What can I say?  Apparently, I'm a glutton for punishment. Lol.  So if you have about 2.5 - 3 hours of free time and want an awesome grilled pork tenderloin recipe this summer, give this bad boy a try.  I like to serve this with grilled veggies and mashed potatoes.  Obviously, if you don't like spicy foods you probably don't need to make this.  With that said, here's the recipe.  Y'all enjoy!!

Hatch-tastic Cheesy Pork Tenderloin w/Hatch Purée

Serves 6

Purée:

9 Hatch Chiles (roasted, skinned, and stemmed)

1 Avocado, small (peeled and pit removed)

1tsp Honey

1 Lime, juiced

2T Veg. Oil

Salt & Pepper to taste

Purée first 4 ingredients in a blender. With blender running drizzle the oil in to emulsify. Season to taste with salt and pepper. 

Marinade:

2 Pork Tenderloins (about 2lbs total) trimmed, butterflied and flattened to between ¼ - ½ “

½ c. Tequila

¼ c Veg. Oil

2T. Cajun Seasoning, ex. “Slap Ya Mama”

2 Shallots, minced

4 Limes, zested and juiced

3 Hatch Chiles, (roasted, skinned and stemmed) diced

Cilantro 1 small bunch, chopped

Mix all marinade ingredients and put in a container with the flattened pork tenderloins. Cover the pork on all sides with marinade, cover and refrigerate for 1 hour flipping the pork ½ way through.

Filling:

1 8oz package of Cream Cheese, softened

1c Habanero Jack cheese, shredded

6 slices of Bacon

4 Shallots, minced

2 large, or 4 small Cloves of Garlic, minced

¼ c Cilantro, finely chopped

2T. Tequila

1tsp Cajun Seasoning

12 or More Hatch Chiles (roasted, peeled, stemmed and halved)

*While the Pork marinates make the sauce and filling.

Cook bacon until crisp, set aside to drain and then crumble. In about 1TB of reserved bacon grease cook the shallot and garlic until tender. Pour the tequila in and deglaze the pan, stirring until the tequila evaporates. Remove from heat and let cool.

In a bowl mix softened cream cheese, Cajun seasoning, and cilantro with the cooled shallot and garlic mixture.

Remove the Pork from the marinade and lay out on a cutting board.  Cover the tenderloin with hatch chiles leaving a 1” space around the sides. Spread ½ the cream cheese mixture on top of the chiles. Sprinkle ½ c of the habanero jack cheese on top of the cream cheese. Top the cheese with ½ the crumbled bacon.  Roll and tie the tenderloin about every 1” or so. (It’s okay if some of the filling comes out.)  Repeat with the second tenderloin. Salt and pepper the outsides of both tenderloins.

Grill over direct heat about 3 minutes per side (12 minutes) total to sear. Remove to indirect heat and tent with foil. Cook until a digital thermometer reads 145 degrees in the thickest part.

Remove from grill and let rest, tented with foil for 10 minutes.

Remove strings and slice into 1” pinwheels and serve with the Hatch-Avocado Purée.

Pork Chops with Dijon Mushroom Sauce

This is a quick, healthy and yummy pork chop recipe.  So if you want something different to do with pork chops give this a try.  Who says healthy food can't be delicious?


Pork Chops with Dijon Mustard Sauce
serves 4

4 boneless center cut pork chops, 3/4-1" thick with the visible fat trimmed
1tsp coconut oil
1/2c shallots, chopped
2 cloves garlic, minced
10 oz cremini mushrooms, sliced
1T Dijon mustard
2T parsley
1 1/3c chicken stock (reduced sodium)
salt and pepper

In a large nonstick skillet, heat the coconut oil over medium heat.  Pat the pork chops dry, and season both sides with salt and pepper and place in the skillet.  Cook on the first side for 7 minutes and turn.  Cook on the second side for 5-6 minutes depending on how thick they are.  Set them aside in a plate, cover and keep warm.  To the pan add the shallot and garlic and saute for about 2-3 minutes or until they are soft.  Deglaze the pan with the chicken stock, scrapping the bits off the bottom. Stir in the mushrooms, Dijon and half the parsley, combining well. Season with some extra pepper.  Cook until the mushrooms are soft about 5 minutes.  Taste the sauce and add salt and pepper if needed.  Pour Sauce over the chops, top with the remaining parsley and serve.

Healthy Swedish Meatballs

I am so stinkin' happy right now!!! I thought for sure that when I started eating healthy that I was going to have to give up Swedish Meatballs.  Well, after thinking about it long and hard I decided to attempt a healthier version with less calories, fat and sodium.  Guess what!  I DID IT!!!!!!  These are husband approved (In case you don't know, he is PICKY and he LOVES Swedish Meatballs. So that speaks volumes).  What I did was revise the recipe I posted on here for the meatballs from October 20, 2011.  I cut the calories from 524 down to 264.  The fat from 38 grams of fat to only 13g.  Can you believe that??? AND THEY TASTE IDENTICAL!! I still can't believe it. Lol.  My husband is pretty darn happy too, considering these are one of his favorite things to eat. I served these over 1/2c of short grain brown rice, instead of egg noodles as well.  So with out further adieu here's the new and improved, healthier Swedish Meatball recipe.

Healthy Swedish Meatballs:
serves 8

1/2c dry oatmeal
2lbs 93% lean ground turkey
1 large onion, minced in a food processor
4c beef stock (low sodium)
1T coconut oil
3T chia seeds soaked in 9T hot water for 10 minutes (becomes gel like)
5 drops liquid stevia
1tsp ground allspice (or 1/2tsp cinnamon + 1/4tsp clove + 1/4tsp nutmeg)
1/2tsp ground nutmeg
2tsp salt
1 1/2tsp fresh ground pepper
3T gluten free all purpose flour (King Arthur's)
3T Greek yogurt, fat free

Mix the oatmeal with 1/3c stock and let soak while prepping the meatballs.  In a large pot, heated over medium heat, melt the coconut oil and add in the minced onion (juice and all).  Cook for about 10 minutes until the mixture starts to brown.  Remove from the heat and scrape into a large bowl.  Preheat oven to 400°.  To the onions add your salt, pepper, allspice, nutmeg, and chia mixture.  Mix well.  Add in the ground turkey and mix well to combine and then add the oatmeal and broth mixture (yes, all of it).  Mix well again.  Roll and make about 1T sized meatballs.  Place on a baking sheet.  They will be close together to get them all to fit. Just try to make sure there is a little room between each one.  Bake for 20 minutes(or until they reach at least 160°).

While the meatballs are baking, Mix the remaining beef broth and the gluten free flour whisking to combine. Pour that into the same pan you cooked the onion. Bring it to a boil, whisking, and then reduce to simmer.  Add a dash of salt, pepper, allspice and nutmeg.  Simmer while the meatballs are cooking. Stirring often to make sure it doesn't stick to the bottom.  When the meatballs are done, carefully add them to the pot with the sauce and let them simmer for about 10 minutes stirring occasionally.  Remove the pot from the heat and stir in the Greek yogurt, mixing well to combine.  Serve over brown rice if desired.

Cilantro Lime Pork Tenderloin Tacos

Still on the quest of eating healthy and not becoming bored, I have been going through tons of recipes and trying new things. I came across this recipe from The Paleo Plan and tried it.  It was good, I made it again and made some adjustments and now it's great!  It is full of flavor, low in fat and obviously carbs. Lol.  So I figured I would share it with you, so y'all can give it a try if you'd like.  If you're not watching your carbs you could use sprouted grain tortillas to serve the pork in, or it would make a great salad topper as well.  It tastes like a warm pico de gallo mixture with the pieces of pork. Yum!!!


Cilantro Lime Pork Tenderloin Tacos:
Serves 4

1 1lb pork tenderloin, trimmed and cut into 1/4-1/2" slices
2tsp coconut oil
1 red onion, diced
2 jalapenos, minced (seed them or use just one if you don't like heat)
salt and pepper
4 cloves garlic, minced
3 roma tomatoes, diced
1/2c low sodium chicken stock
3 limes juiced
4TB cilantro, chopped
12 butter lettuce leaves
1 avocado, diced (optional)


Heat the coconut oil in a large nonstick skillet over medium-high heat.  Season both sides of the pork pieces with salt and pepper.  Saute the pork until it is lightly brown about 4-5 minutes, stirring occasionally.  Remove the pork and put it on a plate. Add the onion, jalapeno, and garlic to the drippings in the skillet and saute until soft about 5 minutes.  Pour in the chicken stock and deglaze the pan.  Boil for one minute to reduce slightly.  Reduce the heat to simmer and stir in the tomatoes and cook for 2 minutes longer and then add the pork, with any liquid back to the pan.  Stir in the juice of the 3 limes and cook for another couple of minutes until the pork is cooked through.  Remove the pan from the heat and stir in the cilantro.  Taste and adjust the seasoning if necessary.  Serve in the lettuce cups and top with a little avocado if desired.

Hungarian Goulash

I absolutely love Hungarian Goulash.  Although, I'm not fond of the word goulash.  It conjures up memories of a concoction I had as a kid (my mother would like y'all to know it wasn't her that made it either. Lol. It was a babysitter I had as a child). With just ground meat, tomatoes and macaroni noodles or something.  It wasn't all that great.  This is definitely not that recipe!  While it's not the prettiest of meals, it is packed full of flavor and is hearty and satisfying.  This is actually a really healthy version, and if I didn't tell you that it was healthy you'd never guess it.  I served mine over 1/2c. of short grain brown rice, or you could use regular brown rice or white rice or even yoke-less egg noodles. This recipe is a bit time consuming so probably more of a Sunday type dinner for most.  It probably takes about 2 hours start to finish.  I promise if you have the time and try it, you'll love it.  It is kid and husband approved. Lol.  Here's to happy, healthy, tasty eating y'all!!

Hungarian Goulash:
serves 6

2 1/2TB hot Hungarian paprika
1 onion, diced
2 large green bell peppers, diced
3 cloves garlic, minced
1lb extra lean beef stew meat
1 lb mushrooms, sliced
1 (8oz) can no-salt added tomato sauce
2TB gluten free flour (such as King Arthur's All Purpose Gluten Free)
3TB fat free Greek yogurt
3/4tsp Himalayan sea salt
1/2tsp fresh ground black pepper
dash of cayenne pepper (optional)
2 1/2c low sodium beef stock
1 tsp coconut oil

In a large nonstick skillet toast the paprika over medium high heat for about 1-2 minutes until it becomes fragrant, stirring often.  Remove from the skillet and set aside in a bowl.  Melt the coconut oil in the skillet and add the beef.  Saute the beef for about 3-4 minutes until it is browned, stirring occasionally.  Add in your mushrooms, garlic, onion, and bell pepper.  Cook, stirring often for 6 minutes.  Add in your paprika, salt, tomato sauce, 1/2c of beef stock , reduce the heat to medium and cook for another 6 minutes. Stirring often.  Combine the flour with the remaining beef stock, mixing well.  Pour into the skillet and mix with the beef mixture.  Cover with a tight fitting lid, reduce the heat to med-low and simmer for 1 hour 30 minutes.  During that time make sure to stir occasionally and to scrape the bottom so nothing sticks.  After the hour and a half the mixture should have thickened some and the beef should be tender.  Remove from the heat and stir in the Greek yogurt. Serve on top of brown rice or noodles.

Turkey "Potsticker" Meatballs

So who here doesn't like Potstickers???  Okay, that was a rhetorical question. They are so good!!  But, they aren't exactly figure friendly though. What can you do? Well, remove the wrapper, swap turkey for the pork, and bake them instead of pan frying them in oil. These are so awesome!! They taste just like Potstickers, and using the 93/7 lean ground turkey they still stay moist. You can probably use the 99% lean turkey breast, I'm just not sure if they would stay moist or if they'd be too dry. There is a dipping sauce as well or you could just eat them plain.  I like to serve these with brown rice flavored with cilantro and lime, steamed broccoli and crispy kale. Y'all enjoy!!

Turkey "Potsticker" Meatballs
serves 4

(Meatballs)
1 1/4lb 93% lean ground turkey
1 egg
1/4c dry oatmeal
1T ginger, minced
2 cloves garlic, minced
1/4c cilantro, chopped
3 scallions, chopped
1T Bragg's liquid aminos (or low sodium soy sauce)
2 tsp toasted sesame oil
1/2 tsp kosher or sea salt

(Sauce)
4TB Bragg's liquid aminos
2TB lime juice (fresh)
2TB water
1 scallion, sliced on a bias
1tsp toasted sesame oil

Mix all the meatball ingredients together and roll into balls a little smaller than 1/4c should make about 12.  Bake at 500° for 15 minutes or until internal temp reaches 170°.  While the meatballs are baking mix up the sauce.  Serve each person 3 meatballs with 1TB sauce.

Greek Lamb over Roasted Eggplant

Happy Valentine's Day everyone!!  I made a simple yet flavorful, healthy dinner for us tonight. It was delicious!!  If you're looking for something a little different to eat, give this one a try.  I adapted it from the Weight Watchers 2007 Annual Recipes for Success.  I hope y'all enjoy it!

Greek Lamb over Roasted Eggplant
Serves 6


2 (1lb) eggplants
1lb lean ground lamb
2 (14oz) can petite diced tomatoes
1 large onion, diced
4 cloves garlic, minced
1tsp cinnamon
1/2tsp fresh ground pepper
1/2tsp salt
1/4tsp allspice
2TB fresh mint, chopped
1/2c feta cheese (optional)

Preheat oven to 350°

Cut 18 1/2" slices out of the eggplants and place on a large sheet pan sprayed with non-stick spray. Spray the top of the eggplant with non-stick spray. Cut the remaining eggplant into 1/2" dices.  Bake the eggplant slices for 33 minutes or until lightly browned (turning once half way  through).  While the slices are baking. Saute the eggplant cubes in a large skillet sprayed with non-stick spray over medium high heat, until they are golden brown. (about 7 minutes).  Remove from skillet and set aside.  Spray skillet again, if needed and add the onion, garlic and lamb. Cook until the lamb is brown and onion is soft, stirring often.  (about 8 minutes) Stir in the cinnamon, salt, pepper, allspice and stir for one minute. Add in the eggplant and tomatoes, mix well. Reduce heat to simmer, and simmer for 5 minutes.  Add in the chopped mint, taste and adjust seasoning if needed.  Place three slices of eggplant on a plate and top with 1c of the meat mixture and if using feta cheese sprinkle each serving with 4tsp of feta and serve.

Tex-Mex Stuffed Poblano Peppers

Okay, so it's a new year and we all know what that means...... Weight loss time!!!  Yep, I'm taking a new course and making some changes to my cooking to live a healthier lifestyle.  So, after much deliberation I decided that I will go ahead and blog my healthier recipes as I come up with them.  What's one of the types of food that is so yummy yet usually not healthy?? Mexican, more correctly Tex-Mex!  Oh, this Texas girl loves her some spicy food!!!  I decided that I would do my own take on a healthy Tex-Mex meal.  Tons of flavor without the fat. Sound good? Good, because it was yummy!

Tex-Mex Stuffed Poblano Peppers:

Serves 4


4 large poblano peppers, halved and seeded
1 small onion, diced
2 cloves garlic, minced
1 lb. extra lean ground beef
1 14oz can Mexican style diced tomatoes (or Rotel)
1TB chili powder
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp Mexican oregano
1c water
1/2c cilantro, chopped
Nutritional yeast

Preheat oven to 375°.  Place the halved poblano peppers on a baking sheet sprayed with non-stick spray.  In a large skillet sprayed with non-stick spray, heat over medium heat.  Add onion and ground beef, breaking up into small pieces and cook until beef is browned and onion is soft.  Add in the garlic and stir for one minute.  Add in all your dry seasonings and stir for one more minute.  Pour the water and tomatoes in the pan, and bring to a boil, and reduce to a simmer over med-low heat for 5 minutes, stirring occasionally.  (There will be liquid left in the pan. It's okay.)  Stir in most of the chopped cilantro.  Carefully fill the pepper halves with the meat mixture and liquid.  Top with nutritional yeast, or cheese if you aren't watching your weight. Bake for about 30-35 minutes or until the peppers are soft (when pierced with a fork).  Top with the extra cilantro, and some salsa.  Great served with brown rice with some salsa mixed in at the end.