Southwest Quinoa Salad

A quinoa salad with lots of yummy veggies and a delicious lime vinaigrette.  Pairs well with our Italian Pork Tenderloin but would also be great at a barbecue or with tacos and enchiladas.  You could also add some grilled chicken or beef to this recipe and make it the entree.  This recipe serves 2.

Ingredients:

• 1/2 c dry quinoa (cooked to the package instructions.  I like to use chicken stock instead of water and add 1 clove of garlic and a pinch of pepper)
• 1/4 c cherry tomatoes, quartered
• 1/4 red bell pepper, medium diced
• 1/2 and avocado, medium diced
• 1/4 c cucumber, medium diced
• 1/4 c canned corn or hominy
• 2 chopped green onions
• 2 T fresh cilantro, chopped

Dressing:

• 3 T olive oil
• 1 1/2 T lime juice
• 1 T sugar
• S&P to taste

Directions:

- Combine cooked quinoa, veggies and cilantro in medium bowl

- Whisk dressing together to dissolve sugar in a separate bowl

- Add dressing to quinoa/veggie mixture.  Salt and Pepper to taste.

- Let chill (if you have time) for 30 minutes to combine flavors.  Serve chilled or at room temperature.

Blueberry Jalapeño Sauce

A sweet and slightly spicy sauce that pairs well with our Italian Pork Tenderloin (as pictured)

Ingredients:

• 3 T yellow onion, finely diced
• 1/2 - 1 fresh jalapeño, finely diced (depending on your spice tolerance)
• 1/2 tea garlic powder
• 1 tea olive oil
• pinch salt and pepper
• 1/2 c blueberries
• 3 T sugar
• 1 T dijon mustard
• 1 T balsamic vinegar
• 1 tea lime or lemon juice
• 1 1/2 c water

Directions:
- Sweat onions, jalapeño, garlic powder, S&P, olive oil in a small saucepan over medium heat for ~5 minutes until onions are translucent and slightly browned
- Add all other ingredients and bring heat up to medium-high and bubble for ~10 minutes, stirring frequently
- Use an immersion blender (or transfer to a regular blender) and blend until smooth.
- Place back in saucepan (if transferred) and simmer on low for 15-20 minutes until sauce thickens, stirring often
- Let cool slightly before serving 

Italian Pork Tenderloin

A delicious pork tenderloin recipe that is a great alternative to beef or chicken.  Very lean meat and very moist and yummy.  This recipe pairs well with the Blueberry Jalapeño Sauce recipe I am also posting this evening or by itself.  Feel free to use dried herbs if you don't have fresh.  Pork tenderloin is also great for entertaining because it is very easy to make but is an impressive dish! This recipe serves 2 people.

Ingredients:

• 1/2 lean pork tenderloin (we buy Hormel brand from Wal*Mart or Publix)
• 2 sprigs fresh rosemary
• 6 big fresh basil leaves
• 1 T olive oil
• pinch red pepper flakes
• 3 cloves garlic, smashed
• 1 tea black peppercorns, crushed
• 1 tea salt
• 2 T sugar
• 1 T red wine vinegar
• 1 tea dried thyme
• 2 c water

Directions:
- In a small saucepan, toast red pepper flakes, garlic, thyme, black peppercorns over medium heat for ~5 minutes
- Add all other ingredients (except pork tenderloin) to the saucepan and simmer for ~10 minutes
- Let marinade completely cool (this is very important!)
- Add cooled marinade and tenderloin to a gallon ziploc bag, seal and let marinade in the refrigerator for anywhere from 3-24 hours (the longer the better but not a requirement to go 24 hrs)
- Let tenderloin sit in marinade at room temperature for at least 1 hour prior to cooking
- Remove tenderloin from ziploc bag and pat dry with paper towels
- Take rosemary sprigs from marinade and pierce tenderloin at random
- Rub tenderloin with olive oil and sprinkle generously with salt and pepper
- Grill over medium heat for ~15 minutes until 130-135 degrees F internally.  Let rest for 10 minutes prior to slicing and serving.  Slice to ~1/3-1/2"

Summer Vegetable Salad with a Basil Lime Vinaigrette

A simple veggie salad with a delicous vinaigrette.  Great for a nice dinner or a casual barbecue.  Feel free to add or eliminate any veggies you do or don't like, the salad is very forgiving! If  you like your veggies cut differently than I do - go for it!  Its all about customizing to meet your preferences.  

Ingredients:

Veggies

• 1 c steamed asparagus (cut in thirds)
• 1 c steamed green beans (cut in half)
• 1 ear of corn, steams and cut off the cob (or sub 1/2 c canned)
• 1/3 c cherry tomatoes, quartered
• 1/4 c jarred artichokes, roughly chopped
• 1/2 c frozen lima beans, thawed
• 2 T sundried tomatoes
• 2 T diced red onion
• 1 green onion, chopped 

Vinaigrette

• 6 fresh basil leaves, ribboned
• 1/3 c olive oil
• 2 T lime juice
• 2 T balsamic vinegar
• 1-1 1/2 T sugar
• salt and pepper to taste

Directions:
- To steam asparagus, green beans and corn, place in a steamer basket in a pot on the stove and cook until al dente (still has a bite/crunch and is not soggy/limp)
- Combine all veggies in a medium bowl
- Whisk vinaigrette in a separate bowl to dissolve sugar
- Add vinaigrette to veggies and mix.  Salt and Pepper to taste.  

*I recommend chilling in refrigerator for at least 30 minutes prior to serving to let flavors develop.  Can be served chilled or at room temperature. Enjoy!

Zesty Pesto Chicken Salad

Dinner tonight is our Zesty Pesto Chicken Salad, one of my favorites! It is light and tangy and filled with lots of crunchy vegetables!  There are many ways to serve this, so it is very versatile.  My favorites are on a bed of lettuce as a salad (no dressing needed!), in a wrap, on toasted bread as a sandwich or with crackers or pita chips as a dip/spread (great for entertaining).

Recipe:

• 1 large or 2 small chicken breasts, grilled and chopped (I use more of a tear method, see picture below)
• 1 stalk celery (leaves included), chopped
• 1/3 c cherry tomatoes, chopped
• 2 T red onion, diced
• 2 T sundried tomatoes
• 2 green onions, chopped
• 1 T jalapeño, diced (optional)
• 1 T sweet relish
• 1 1/2 T jarred pesto (this stuff is amazing!)
• 2 T deli mustard (or any mustard you like)
• 1 T apple cider vinegar (can sub red wine vinegar or rice wine vinegar)
• 1 tea sugar
• 1 T olive oil
• 1/3 c mayo
• 1/3 c chopped nuts (almonds, pecans or walnuts)
• S&P

Directions:

Combine all ingredients in a medium mixing bowl.  Mix well and salt and pepper to taste.  Let refrigerate for at least 30 minutes to let flavors develop.  Serve on salads, sandwiches, wraps or as a dip.  Enjoy!

Zesty Pesto Chicken Salad

Step by Step Pictures

                                                                    

Finished Zesty Pesto Chicken Salad (again)

First Blog Post!

We have finally pulled the trigger and started a family blog!  We plan to use our blog to share recipes, our DIY projects around the house and yard, my funky fashion adventures, our family travels and any other "miscellaneous" things I will find to blog about!  Derek and I have so much fun cooking, traveling, DIYing, fashion (for me) and we are so excited to share our {Miscellaneous} adventures!