Why this blog??

Why this blog?? I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once in a whlie try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) ) In each recipe I will share how I recommend serving it, any substitutions I can think of that are also good, or ways to prepare ahead of time to make the cooking part seem quicker! I am not a photographer, as you can see... most of these pictures are taken from my phone camera, so may not be the best! I love to hear from others who have made these recipes and what they have done to change the recipe... please post comments! Thank you! To "like" me on facebook, go to this link... It's What's Cookin

Friday, August 5, 2011

Teriyaki Pork Medallions with Pineapple Salsa- By Cooking Light

Here is another great recipe I found in the Cooking Light 5 ingredient 15 minute Recipes magazine.  It's healthy, quick and we liked it. The salsa really made this dish. Another reason I like this recipe: I hate it when you have to buy an ingredient for one meal and then you never use it again. I already have mirin on hand from my Miso Cod recipe and I was wondering what else I could use it for.  I liked serving this with rice and a green veggie.

*6 T mirin (found in Asian food section of your store, it's a sweet rice wine)
*2 T low-sodium soy sauce
*1 1/2 tsp brown sugar
*1 tsp dark sesame oil
*1 (1 lb) pork tenderloin (I used pork chops here because it's what I had on hand, but I think it would
      be better with the tenderloin. Also, I couldn't get my chops as thin as I should have.
*Cooking spray
*Pineapple Salsa (recipe below)

1. Combine first 4 ingredients in a small bowl, stirring with a whisk.

2. Cut pork crosswise into 8 pieces. Place pork pieces between 2 sheets of heavy-duty plastic wrap, and pound each to 1/2 inch thickness using a meat mallet or small heavy skillet.

3. Heat large nonstick skillet over medium-high heat. Coat pork generously with cooking spray. Add to pan. (I also seasoned with salt, pepper and nature seasonings). Cook 3 minutes on each side or until done. Remove pork and any cooking juices from pan; set aside. Add mirin mixture to pan; cook 2 minutes or until mixture thickens slightly.

4. Return pork and accumulated juices to pan, and cook 2 minutes, turning pork to coat. Serve pork and sauce with pineapple Salsa.

Pineapple Salsa: (I make this as pork is cooking)
*1 cup diced fresh pineapple
*1/4 cup diced red onion
*2 T chopped fresh cilantro
*1 T fresh lime juice (I used one whole lime and squeezed it in)
*1/2 medium jalapeno pepper, minced
(I also used a pinch of sea salt

1. Combine all ingredients in a medium bowl. Serve over pork.

Mirin mixture

Pineapple Salsa
Heat pork till done

Cooking pork chops after adding them to mirin mixture

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