Citrus Pork Tenderloin

Citrus Pork Tenderloin

2 1 1/4-pound pork tenderloins

1 cup orange juice (fresh or store bought)

1/2 cup soy sauce

1/4 cup fresh lime juice (about 2 limes)

1/2 cup green onions, thinly sliced (white and green parts)

garlic cloves, thinly sliced

1/2 teaspoon oregano

1/4 teaspoon ground ginger

  1. Heat the oven to 425 degrees.
  2. Combine the orange juice, soy sauce, lime juice, onions, garlic, oregano and ginger into a bowl. Stir well to combine.
  3. Place the pork tenderloins in a large baking pan or a large zip-close bag. Pour the marinade over the pork, cover and place in the fridge. Marinate for at least 6 hours or overnight.
  4. Remove the tenderloins from the fridge 30 minutes before cook time. Pat the pork dry and place on a foil line rimmed baking sheet. Place in the oven and cook for 25-35 minutes or until the pork reaches 145 degrees. Remove from the oven and cover for 10 minutes.
  5. Slice the pork and serve with the sauce. Serve warm.


Baked Broccoli and Spinach Fritters

Baked Broccoli and Spinach Fritters

12 ounce bag broccoli florets

2 cups raw spinach, slightly packed

1/4 teaspoon kosher salt

1 tablespoon dijon mustard

2 tablespoons flour

1/2 cup grated parmesan cheese

1 1/2 cups panko bread crumbs

1/2 onion, rough chopped

1 garlic clove, halved

1 egg

zest of 2 lemons

Greek yogurt, for dipping (optional)

canola oil spray

fresh parsley, chopped, for topping (optional)

  1. Heat the oven to 425 degrees.
  2. Place the spinach in the food processor, then add the remaining ingredients (except for the broccoli and egg).
  3. Boil the broccoli in the pan of water for 3 minutes (or until easily pierced with a fork), remove the broccoli from the pan and let drip dry for a few minutes. Place the cooked broccoli into the food processor and blitz.
  4. While the food processor is blending, add the egg. Continue to blend until all ingredients are well pulsed and resemble a paste-like consistency.
  5. Line a baking sheet with foil and spray with canola oil. Scoop the broccoli mixture out with a small ice-cream scoop (or spoon) and place onto the baking sheet. Gently press down the mixture into a thin, round patty (I use the inside of my hand or a small spatula). Remember, the thicker the patty the longer the cook time.
  6. Place into the oven and bake for 15 minutes. Remove the pan from the oven and gently flip the fritters over. Place back into the oven and bake 10-15 minutes or until the fritters are nicely browned.
  7. Remove from the oven and place the fritters onto a cooling rack. Let cool for 5 minutes. Top with fresh parsley and serve warm with a side of Greek yogurt.

Strawberry No-Bake Cookies

Strawberry No-Bake Cookies

3 cups frosted corn flakes

1 1/2 cups dried frozen strawberries, chopped

24 ounces vanilla candy coating

  1. Place the corn flakes and dried strawberries into a large bowl. Set aside.
  2. Melt the candy coating.
  3. Once melted, pour the candy coating over the corn flake mixture. Moving quickly and stirring well to coat.
  4. Using a cookie scoop, scoop out the cookie mixture place on a parchment lined baking sheet. Flatten each cookie with a spatula.
  5. Place the cookies into the fridge for 30 minutes. Remove and store in an airtight container for 1-2 weeks.

Instant Pot Okra and Rice Chicken Soup

Instant Pot Okra and Rice Chicken Soup

Author note: If you have a tree nut allergy, substitute the coconut oil with canola oil. Feel free to substitute the chicken thighs with chicken breasts, but keep in mind the cooking time will need to be reduced by a few minutes to prevent overcooking the chicken breast.

1/3 cup jasmine rice

1 tablespoon coconut oil

1/4 cup onion, chopped

7 cups chicken stock

3-4 bone-in chicken thighs

2 teaspoons kosher salt

2 1/2 cups okra, sliced into rounds

1/2 bunch cilantro leaves, finely chopped

1/2 cup fresh lime juice

  1. Rinse the rice and set aside.
  2. Add the coconut oil to the pressure cooker and using the sauté feature, sauté the onions and rice for 4-5 minutes. Stir occasionally to prevent browning.
  3. Add the chicken stock, chicken thighs and salt to the onions and rice. Stir well to combine. Secure the lid to the pressure cooker.
  4. Pressure cook on high for 20 minutes (if using the Instant Pot, use the “soup” feature). After 20 minutes cook time, quick release the pressure.
  5. Remove the chicken from the pressure cooker and set on a rimmed cutting board. Let cool.
  6. Place the okra into the soup and cook for 8-10 minutes using the sauté feature.
  7. While the okra is cooking, remove the chicken from the bone. Chop the chicken meat and add back into the soup. Add lime juice and cilantro to the soup. Heat through.
  8. Salt to taste and serve immediately.

Sausage and Egg Cheese Puff Sandwiches

Sausage and Egg Cheese Puff Sandwiches

Author note: Cut the puff pastry dough into squares large enough to cover the sausage and egg patties. You may also need to cut the cheese slices to fit the squares of the puff pastry.

puff pastry sheets, thawed and cut into squares

cheese slices

frozen sausage patties

baked scrambled eggs, see recipe below

egg wash

  1. Heat the oven to 400 degrees.
  2. Place the puff pastry squares on a parchment-lined baking sheet. Layer the ingredients on each puff pastry square in the following order: cheese, sausage, egg.
  3. Bring the four corners of the puff pastry together at the center of the layers of sausage, egg and cheese. Squeeze the ends and the sides together until the puff pastry dough has sealed the layers of sausage, egg and cheese. Continue this process until all sandwiches are sealed.
  4. Brush the sandwiches with egg wash. Place into the oven and bake for 40 minutes, or until golden. Serve warm.

for the baked scrambled eggs

six eggs

1/4 teaspoon kosher salt

canola spray

  1. Heat the oven to 350 degrees.
  2. Place the eggs and salt into a blender. Blend until foamy.
  3. Pour the egg mixture 3/4th of the way full into cupcake tins that have been sprayed with canola oil. Place into the oven and bake for 12 minutes.

Sparkling Scarlet

Sparkling Scarlet

  • Servings: makes 1 drink
  • Print
1/2 ounce scarlet tea simple syrup, chilled (recipe below)

4 ounces prosecco, chilled

squeeze of lemon juice

1 ounce club soda, chilled

fresh mint leaves, for garnish

lemon wedges, for garnish

  1. In a serving glass add the simple syrup, prosecco and lemon juice. Gently stir. Top with club soda and served with fresh mint and a lemon wedge.

for the scarlet tea simple syrup

1 cup water

1 cup sugar

5 tablespoons scarlet loose leaf tea

  1. In a small sauce pan combine the water and sugar. Cook over low heat for 15 minutes and until the sugar is dissolved. Stir occasionally.
  2. Bring the mixture to a light summer and remove from the stove top. Add the loose leaf tea and steep for five minutes. Strain the leaves from the simple syrup mixture and bring to room temperature. Store in the fridge for up to two weeks.

Greek Shrimp Salad

I love a good Greek salad, don’t you?

One of my favorite memories when traveling in Greece YEARS ago (we’re talking pre-kid travels here) is consuming as many Greek salads as possible. Fresh cucumbers, summer-ripe tomatoes, melt in your mouth olives and creamy feta.There’s something missing, right? The leafy green. It was at that point I realized a true Greek salad contains no leafy green.

This love of Greek salad, coupled with a favorite memory makes me wonder: why don’t I ever make a Greek salad at home? It is a simple combination, healthy and de-licious.
Stateside we are used to the addition of the leafy green and a protein. It is a much more filling creation and can be served for more than just a side dish.Creating a stateside Greek salad at home is easy.

Pop over to Market Street and fill your cart with fresh, organic produce, cheese and condiments. Once home combine those beautiful cucumbers, tomatoes, olives, feta and romaine with extra-virgin olive oil, red wine vinegar and the quintessential Greek herb, oregano.

You could stop there and be perfectly content, however, if you’re like me when shopping at Market Street, item after item calls your name and ends up in the basket ready to be taken home.That’s how I ended up with shrimp (they were on sale that day and the fish monger insisted I get some for my salad!) and a beautiful new bowl from the dish department. It was serendipitous because a leafy Greek salad topped with fresh shrimp in a brand new bowl kinda makes my day better.

I will say, creating a Greek Salad in the winter can be a bit…dicey. You see, one of the key features to a Greek salad is tomatoes. In winter, getting a summer sweet tomato is difficult.Have no fear, I have a bit of help for that: the oven.

Tomatoes, when roasted, yield a delicious concentrated tomato flavor which is perfect to add to this Greek Shrimp Salad. Plus, all those leftover tomato juices that are extracted from the roasting process are used in a tomato vinaigrette to top the salad.

Enjoying this salad should be on your winter must-do list. Then, once summer hits and every single tomato at Market Street is calling your name (as they always do) make this salad again (without roasting the tomatoes) and think of a summer holiday on the Greek Islands.

Greek Shrimp Salad

1/3 cup plus 4 tablespoons extra-virgin olive oil

2 1/2 pounds tomatoes, cut into eighths

1 red onion, quartered

1 3/4 teaspoons kosher salt

1 teaspoon dried oregano

1 1/2 pounds shrimp, peeled and deveined

zest of 1 lemon

3 tablespoons lemon juice

3 teaspoons red wine vinegar

2 tablespoons mint, chopped

1 head romaine lettuce, chopped

1/2 red onion, slice

1 to 2 English cucumbers, peeled, seeded and sliced

feta cheese (crumbled or cubed), to taste

pitted kalamata olives, to taste

  1. Heat the oven to 425 degrees.
  2. Place the shrimp, 3/4 teaspoon kosher salt, 1/2 teaspoon oregano, lemon zest and 2 tablespoons olive oil into a bowl. Stir well. Set aside.
  3. Place the tomatoes and 1 onion into a bowl. Toss with 1 teaspoon kosher salt, 2 tablespoons olive oil and 1/2 teaspoon oregano. Pour the mixture onto a rimmed baking sheet. Place into the oven and roast for 35-40 minutes. To achieve a char on the vegetables, broil the mixture for the last 3-5 minutes of roasting.
  4. Remove the vegetable mixture from the oven. Carefully pour the juices into a small bowl. Add 1/3 cup olive oil to the pan juices. Stir to combine and let cool for 10 minutes. Place the shrimp in one layer onto the sheet pan. Place back into the oven and cook for 8-10 minutes, or until the shrimp is pink and cooked through. Remove the sheet pan from the oven and let the shrimp cool for 10 minutes.
  5. Meanwhile In a small bowl combine the lemon juice, vinegar, mint and a pinch of salt. In a steady stream add the pan juices to the mixture, whisking continually.
  6. Place the lettuce, sliced red onions, cucumbers, cheese and olives into a large serving bowl. Toss the salad with the vinaigrette (to taste) and shrimp. Serve immediately or chilled.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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