Tortellini Salad with Asiago, Peas and Proscuitto

Tortellini was a new food to me when we moved here to the Chicago area years ago ~ it was absolutely love at first bite!

The legend of tortellini is a little amusing: 

Honeyed Winter Citrus Salad

Growing up, my parents and brother were crazy about fruit; there was never a shortage of it in the kitchen, with Mom dishing it out every chance she got.

I didn’t get it…  

Then Bill and I married…  Two sons, a grandson, and many years later, fruit lovers still rule in my family.

And I still don’t get it…

Am I alone in this?  Maybe I’m missing out on Mother Nature’s bounty, but I could never eat another piece of fruit for the rest of my life and be OK with it!

Colorful anyway!

With the exception of the very few fruits I do enjoy occasionally (rarely):  grapefruit, cherries and pineapple, blueberries and blackberries, plus apple pie and banana bread.  The first 2 are why I love this fruit salad!

If there's no pie, a simple fruit salad can be the perfect ending to your dinner, maybe more appropriate than an elaborate combination.  

Ruby red grapefruit tastes great with it’s tart and tangy flavor, it’s higher in some nutrients, such as Vitamins A and C, than white grapefruit, making it the better choice for us grapefruit lovers.

Navel oranges, the “winter” orange, have a lack of seeds, easy to peel skin, and juicy flesh.  The orange grows a second “twin” fruit opposite its stem.  The second fruit is underdeveloped, but from the outside, it looks like a human navel, hence the name.

Peeling and segmenting grapefruits and oranges is a breeze, here’s the method I’ve been using for years.  If you’ve never tried it, give it a try, it’s easy peasy!

And who doesn’t like maraschino cherries!  The cherries are preserved, sweetened cherries, typically made from light-colored sweet cherries such as Royal Ann or Rainier varieties.   

They’re the “cocktail cherry” in many cocktails, or used as a garnish on foods ranging from fruit salads to baked ham, to ice cream sundaes and pastries, with no pineapple upside-down cake being complete without maraschino cherries.

Toss it all together with a light dressing of honey and lime juice with a touch of strong, spicy, citrusy, aromatic cardamom for added flavor.  

Hope you like it!

Winter Citrus Salad w/Honey Dressing

Ingredients:

2 ruby red grapefruit, peeled and ends trimmed
4 navel oranges, peeled and end trimmed
6 maraschino cherries or more, sliced
¼ t ground cardamom
2 tablespoons honey 
1 tablespoon lime juice

Method:

Peel the grapefruit.
Place a sieve over a medium bowl.
Hold a grapefruit over the bowl, and using a paring knife, cut along the membrane on both sides of each segment.
Free the segments and let them fall into the sieve.
Repeat with remaining grapefruit and oranges. 
Place the fruit segments in a salad bowl.
In a small bowl, whisk together cardamom, vinegar, honey and lime juice, taste and adjust seasoning if needed.
Pour over fruit.
Add sliced cherries and toss lightly.
4-6 servings

Printable recipe


Enjoy!

Grilled Vegetable Kabobs in White Wine and Honey Marinade

Vegetable kabobs 

are the perfect side to accompany 

grilled meat!

These healthy vegetables get a burst of tang to enhance their flavor.  
 
A marinade of white wine, balsamic vinegar, honey and seasonings provides a sweet/savory coating for the peppers, onions, mushrooms and tomatoes. 

Marinating

This time, I skewered chunks of zucchini, whole mushrooms, red onion slices, a variety of peppers and plum tomatoes. Use whatever mix you like.  

Cut vegetables thick, or leave small ones whole, so they will stay on the skewer as they grill. 

Be sure to make plenty ~ they vanish quickly!


Vegetable Kabobs in White Wine and Honey Marinade
Printable recipe

Ingredients: 
 6 (12”) wooden skewers

Marinade:

¼ cup dry white wine
¼ cup honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon cracked black pepper

Vegetables:

1 zucchini, cut into 1” chunks
6 plum tomatoes, whole
8 ounces whole button mushrooms
12 assorted whole small peppers
1 large red onion, cut in half horizontally, along its equator, to expose its layers.

Method:

Soak skewers in water for 1 hour.
In a large bowl, stir marinade ingredients until honey is dissolved.
Cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium-high heat. 
Remove vegetables from marinade, discarding marinade.
Thread vegetables onto soaked skewers, alternating colors, and place on hot grill.
Cook until vegetables are tender and lightly charred, about 10 minutes, turning occasionally. 
6 servings



Enjoy!

Hawaiian Pasta Salad

This is a flashback of our trip to 

Hawaii

where all the best juicy fragrant

 luscious pineapple grows!

 

Dole Plantation on Oahu Island, Hawaii

A great tour and delicious Dole Pineapple Whip!

  

Thanks to Bill's friend for this recipe that’s apparently all over the www, but this is the first I’ve laid eyes on it.
 
It’s pineapple, ham, red bell pepper, and green onion, all coated with a tasty pineapple dressing for a delicious pasta salad.

This is another potluck dish for the summer, that’s a little different in a great way.  It’s all about the fantastic sweet and tangy pineapple dressing that’s so easy to make.  

The creamy sauce has a whole lot of tang, thanks mainly to the added vinegar, Dijon mustard and sour cream.  Pineapple juice and a spoonful of honey take the edge off.  

It gives awesome flavor when combined well in the bowl filled with pasta, pineapple, ham, peppers and onion.  

It may not be the fanciest of dishes, but it’s one of the best of the season…

It will surely be a hit at your family cookout or at your next gathering!



Hawaiian Pasta Salad
Printable recipe 

Ingredients:

8 ounces bow tie pasta
1 (14-ounces) can pineapple tidbits, juice reserved
1 red bell pepper, diced
2 cups diced ham
2 green onions, sliced thin

Dressing:

½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
⅓ cup pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
½ teaspoon garlic powder
Black pepper to taste

Method:

Cook pasta according to package directions.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl and gently toss with the dressing.
Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.


Enjoy it!

Roasted Honey-Dijon Acorn Squash

Acorn squash:  

Like its name suggests, resembles an acorn in shape; has dark green ridged skin on the outside, and deep yellowish orange flesh on the inside.

It is a great winter squash for roasting, with this recipe complementing it deliciously.

After preparing the squash, fill the cavity with a blend of butter, honey and Dijon mustard, then slide it into the oven for a great side-dish to accompany turkey, ham, chicken, or roast goose.

There you have it ~ a delicious single-serving bowl for everyone around your table!

Roasted Honey-Dijon Acorn Squash
Printable recipe  

Ingredients:

2 acorn squash
4 tablespoons butter, softened
1 tablespoon Dijon mustard
4 tablespoons honey
Kosher salt and freshly ground pepper

Method:

Preheat oven to 375º.
Cut off stem from squash, set squash on its side and cut in half vertically.
Scrape out seeds and stringy material from the cavity, with a large spoon.
Mix butter, mustard, honey, and salt and pepper in a small bowl until blended.
Fill each squash cavity with 2 tablespoons of butter mixture.
Bake until squash is tender, 1 hour to 1½ hours.
Serve

ENJOY!


 

Honey-Dijon Pork Tenderloin

This is where piquant meets sweet…

Juicy pork tenderloin drizzled with a sweet and savory sauce was delectable for dinner last night.

Pork is way up there on my list of favorites and it doesn’t get much easier than this tenderloin with its few basic ingredients ~ a little honey, Dijon mustard, Worcestershire sauce, and tarragon.  It’s quick and easy to throw together for dinner tonight.

This recipe is a keeper and it will have a repeat performance here ~ cooked on the grill, whenever it warms up!

Honey-Dijon Pork Tenderloin

Ingredients:

1 pork tenderloin (about 1 pound)

2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
4 tablespoon honey
½ teaspoon dried tarragon
1 teaspoon seasoned pepper

Method:

Heat oven to 375 degrees.

Line a baking pan with foil, place meat in pan.
In a small bowl, mix remaining ingredients, brush over pork.
Bake 25-30 minutes, basting with sauce every 10 minutes.
Cook until pork has slight blush of pink in center and meat thermometer registers 160 degrees.
Let stand 5 minutes.
Cut diagonally into slices.

ENJOY!

Easy Cornmeal Honey Biscuits

You can whip up these little biscuits in no time!

I’m pretty much hooked on anything cornmeal, and these tasty biscuits fill that craving perfectly.

You can use plain cornmeal, if you prefer ~ I’m a fan of stone-ground cornmeal for its crunchier texture.

With this easy recipe, from Food Network Magazine at hand, it's a piece of cake to have freshly-made biscuits on your dinner table. 

They’re plush, lip-smacking goodness with a little crunch, and a little heat!

Easy Cornmeal Honey Biscuits 
Adapted

Ingredients:

1 1/3 cups flour
1/3 cup stone-ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt1/8 teaspoon cayenne
6 tablespoons butter, cold and diced

2/3 cup milk*
1 tablespoon honey

Method:

Preheat oven to 400 degrees.
Whisk flour, cornmeal, baking powder, baking soda, salt and cayenne in a large bowl.
Work in butter with your fingers until crumbly.
Stir in milk and honey.
Let sit for 5 minutes.
Roll dough into 8 balls, place on a parchment-lined baking sheet.
Brush with milk.
Bake for about 12 minutes until golden.

*Food Network recipe calls for half-and-half.  I use 2% milk.

ENJOY!

Grilled Jerk Pork Tenderloin with Pineapple Slices

I like the taste of grilled pineapple with succulent pork ~ it seems like they go together naturally!

If you’ve never eaten jerk seasoning, you’re in for a surprise at how delicious it is.  Jerk style of cooking is native to Jamaica in which meat is either dry-rubbed or wet marinated, with a hot spice mixture.  The use of allspice and thyme, as well as an abundance of peppers characterizes the seasoning, with sugar for a sweet touch to complement the hot chillies.

For this recipe, mix the paste, spread over the pork and place in the refrigerator for at least an hour and up to 24 hours to marinate, allowing the seasonings to penetrate deep into the meat. 

The jerk pork with juicy pineapple slices is an outstanding combination…

It’s good eating, my friend!

Grilled Jerk Pork Tenderloin with Pineapple Slices

2 pounds pork tenderloin

1 fresh pineapple, peeled, cored and sliced 1” thick

Jerk Seasoning:

2 habanero chillies, deseeded and chopped

½ teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 teaspoon ground thyme

3 garlic cloves, minced

2 green onions, chopped

2 teaspoons light brown sugar

1 tablespoon lime juice

2 tablespoons olive oil

Pineapple ingredients:

1 fresh pineapple, trimmed, cored and peeled

3 tablespoons honey

1 tablespoon lime juice, orange or lemon

1 teaspoon seasoned pepper

Method:

Using a mortar and pestle, or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste. 

Spread mixture over pork tenderloin and place in a resealable plastic bag, making sure the pork is well coated with the marinade.

Refrigerate for at least 1 hour and up to 24 hours.

Preheat a grill to medium heat.

Remove meat from bag and discard marinade.

Grill the pork for 8 to 10 minutes per side, or until slightly charred on the outside and an instant-read thermometer registers 145 degrees.

Let rest 5 minutes before slicing.

Meanwhile, combine glaze ingredients for pineapple in a small bowl.

Cut pineapple into 1-inch slices.

Brush with glaze.

Grill about 3 minutes on each side, turning once and basting with glaze.

Serve

ENJOY!

Honey-Mustard Butterfly Pork Chops

I remember, when I was young, Grandpa tearing off a hunk of bread, slathering it with yellow mustard, not butter, and devouring it. 

He also ate 2 scrambled eggs, in lard, 3 meals a day forever.  He was a hard-working farmer who died in 1975, when he was 85 years old.

Back to the mustard ~ it’s hands down my favorite condiment also.  Use your favorite mustard in this recipe; be it yellow, Dijon, or stone ground.

I guarantee if you spread this tangy sauce of Dijon mustard, honey and seasoned pepper over your pork chops, it will jack them up into a tender moist goodness!

It doesn’t get much easier than that, nor “tastier!”

Honey-Mustard Butterfly Pork Chops

Ingredients:

3 tablespoons yellow or Dijon mustard

2 teaspoons honey

Seasoned pepper, to taste

2 butterfly pork chops

Method:

Preheat oven to 400 degrees.

Coat a baking dish with cooking spray.

Place pork chops in pan and spread sauce over chops.

Bake 30 minutes or until done.

ENJOY!!!

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Pork tenderloin is a quick-cooking cut of meat that has less fat than beef and more protein than chicken breasts.  I’m always on the look-out for pork tenderloin recipes and this is a really good one from the New American Heart Association Cookbook. 

As stated in the cookbook, “A dry herb rub flavors the pork and makes a nice crust.  You may want to stop right there, or you can go one step further and add the tangy mop.”  I’m telling you; do not stop at the rub!  It is a great blend of herbs and does make the tenderloin crusty but, the apricot and mustard duo in the mop is magnificent.  And, adding the vinegar, honey and remaining ingredients makes it only better.

The cookbook proclaims that chicken and beef roasts are delicious with both the rub and the mop sauce. Try the mop sauce alone on its own over vegetable kebobs, beef, poultry, firm fish fillets or shrimp.  I second that with the mop sauce ~ it’s great on chicken and vegetables also, and I will be trying it on seafood soon!

Here’s the good recipe:

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Ingredients:

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 (1-pound) pork tenderloins, all visible fat removed

Vegetable oil spray

Dijon-Apricot Mop Sauce

Ingredients:

1 teaspoon canola oil

1 small onion, finely chopped

½ cup cider vinegar

¼ cup honey

¼ cup apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Method:

In a small bowl, stir together the rub ingredients.

Using your hands or a spoon, rub the mixture evenly over the pork and set aside.

For the mop sauce, heat a small pan over medium-high heat.

Pour oil into the pan and swirl to coat the bottom.

Cook onion for 2-3 minutes, or until soft, stirring occasionally.

Stir in the remaining sauce ingredients and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

(You may wish to reserve ½ cup of the sauce to use as a dipping sauce for the pork.)

Preheat oven to 350 degrees.

Lightly coat a baking sheet with vegetable oil spray.

Place tenderloins on the pan and into hot oven.

Using a brush, baste pork several times during baking time with the sauce.

Bake until 150 degrees on an instant-read thermometer, or to your liking.

Serves 6-8

ENJOY!