BOURBON BROWN SUGAR PORK TENDERLOIN and MASHED SWEET POTATOES

While driving home from the lake house yesterday, we were already making plans for our next trip out of town - to meet family friends in Hot Springs. My husbands parents bought a set time-share week there, and we try and go every year.
We cook dinners in the condo, and shared with our friends, they always seem especially special and festive. I made this pork tenderloin last year, after a day at the races, and served it with mashed sweet potatoes and a mixture of melted brussels sprouts and leeks.

BOURBON BROWN SUGAR PORK TENDERLOIN

2 (1 pound) pork tenderloins
1/4 cup firmly packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

Remove silver skin from tenderloins. Combine brown sugar and next 5 ingredients in a large zip top plastic bag, add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350F to 400F, grill pork, covered with grill lid, 8 minutes on each side, or until a meat thermometer inserted into thickest portion registers 155F  (I baked ours in a 350F oven for 35 to 40 minutes). Remove from grill and let stand 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat, cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices and serve, drizzling with warm sauce.
Enjoy!

Recipe adapted from Southern Living, February 2011
www.southernliving.com/

MASHED SWEET POTATOES

2 to 3 medium sweet potatoes
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon brown sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of salt

Peel and dice sweet potatoes. In a pot of boiling water cook sweet potatoes until tender. Drain water off, leaving sweet potatoes in the pot. Add cream, butter, brown sugar, cinnamon, nutmeg and salt. Heat through, stirring frequently. Mash to desired consistency.
Enjoy!

CHOCOLATE CHIP PANCAKES

Pancakes for a lovely, lazy weekend morning - unless you happen to be feeding six kids, who stayed up super late the night before!
However these Chocolate Chip creations were very much appreciated and enjoyed and helped to ease the sweet, bleary eyed kids into their morning.

CHOCOLATE CHIP PANCAKES

2 1/2 cups flour
1 cup semi-sweet chocolate mini morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup vegetable oil
1/3 cup brown sugar

Mix flour, morsels, baking powder and salt in a large bowl. Combine milk, eggs, vegetable oil, and brown sugar in a medium bowl. Add to flour mixture. Stir just until moistened. Pour 1/4 cup batter onto a hot griddle or skillet and cook until bubbles begin to burst. Turn and cook for about 1 minute longer or until golden.
Enjoy!

Recipe adapted from Arkansas Living, July 2013
www.aecc.com/arkansas-living-magazine‎

BARBECUE SAUCE

To get the holiday season started, we sent out invitations for, what used to be our annual, Fall Fling. This is a party that we hosted for years, until my husbands mother became sick around the time we usually planned it, and we decided to take a hiatus. Actually, the intermission lasted for a few years, but my husband was intent on reinstating our tradition for the 2013 Holiday Season.
As it happened, it was less work for me to have more than a hundred people in my house, than it is to host a sit-down dinner party for 14.
I cleaned the house, bought prepared foods and made Barbecue Sauce - my husband roasted a whole pig, arranged for 3 wonderful girls to come help out, and organized the beer, wine and band.

The Razorback Band

On our front lawn!!

Complete with Twirlers!!

BARBECUE SAUCE

1/2 cup plus 2 tablespoons ketchup
1/2 cup plus 2 tablespoons tomato puree
1/2 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup finely chopped onion
1/4 cup tomato juice
1/4 cup Heinz chile sauce
1/4 cup Tabasco
1/4 cup brown sugar
4 tablespoons unsalted butter
3 tablespoons freshly squeezed lemon juice
1 tablespoon crushed red pepper
1 tablespoon salt
1 tablespoon dried mustard powder
1 tablespoon ground black pepper

Combine all of the ingredients in a large saucepan. Bring to a boil, then simmer for 15 to 20 minutes. Let cool then transfer to a jar.
Enjoy!

Recipe adapted from Food and Wine Magazine
www.foodandwine.com/recipes‎

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

It seems these past couple of weeks have been a time of non-stop reveling, feasting, fun, family and friends.
Starting with Christmas Eve Eve dinner, Christmas Eve appetizers, and of course Christmas Day and Boxing Day. A quick trip out of town after all the Christmas festivities was abbreviated by an irresistible invitation for a festive German dinner, home cooked by dear friends, followed by my husbands birthday celebration, New Years Eve and New Years Day - whew!!
I made this dip for my husband and I to enjoy, while he watched football and the kids and I were taking down the Christmas tree. I love that it is light and healthy - we dipped with celery sticks while the kids enjoyed the toasted baguette.

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

1 shallot, chopped
1 garlic clove, coarsely chopped
2 anchovy fillets
1 (15 ounce) can of cannellini beans, drained and rinsed
juice from 1 lemon
1/4 teaspoon ground cumin
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 can of piquillo peppers, drained and finely chopped
2 tablespoons of chopped parsley

In a food processor, combine shallots, garlic and anchovies and pulse until finely chopped. Add beans, lemon juice, cumin and olive oil, process until creamy, scraping down the sides as needed.
Scrape mixture into a bowl, add salt and pepper and fold in piquillo peppers and parsley.
Enjoy!

Recipe adapted from Oprah Magazine, December 2013
www.oprah.com/food.html‎

TRAVEL TUESDAY - PORTUGAL - GRILLED PORTUGUESE STYLE CHICKEN WITH MANGO SALSA

Mum had always wanted to drink Port in Portugal.

The opportunity presented itself this past summer, due to the Rotary International Convention being held in Lisbon, although we didn't plan to attend any of the scheduled events, we did plan to sample local beverages.

We flew into the capital city, and met my Uncle, who happened to be backpacking around England (at age 67 no less), and had popped across to meet us before continuing on his journey through Asia, on his way back to New Zealand.
We rented a van, requiring a large vehicle to accommodate 3 kids and 4 adults, and headed North out of Lisbon. My husband maneuvered it expertly through the ancient narrow streets we often encountered during our journey.

Sardine lunch beside the ocean

We relished the rich, wonderful and delicious history. Usually eating in restaurants for lunch, sampling as many traditional dishes as we were able, octopus, sardines, salt cod and the local vinho verde or green wine. While dinner was often enjoyed wherever our home was for the evening, where we savored produce, cheeses and other fare from the markets we visited during the day.

Salt Cod dish we enjoyed at a restaurant on the banks of the Rio Douro

A view of Porto across the Rio Douro

Traveling North, we spent the night in a pretty Bed and Breakfast in the Nazare region, and then on to Porto, stopping to tour a retired battleship, and enjoy as much time on the beaches as we were able.
Our adventures included a bus tour around Porto, a boat ride along the Rio Douro and a tour of the port houses.
My husband and I were able to take a long walk most mornings, which is my favorite way to see a new place. Although English wasn't as widely spoken as I had expected, it definitely added to the charm and adventure of our vacation.

Another view of Porto

My husband booked all of our accommodations through Airbnb https://www.airbnb.com/‎ and we had wonderful experiences, but I think my absolute favorite was the "marmalade farm", a historic homestead with a pool, and orange and grapefruit trees, surrounded by vineyards in the town of Sa. We spent several nights there, taking a brief trip across the border into Spain, and touring forests and Historical Roman sites.

The "marmalade farm"

Then we headed down to Lisbon, where we took excursions to Sintra to see castles and Cascais for the beach.

Cascais, a ferry and bus ride from Lisbon

While in Portugal, I had the idea to collect a plate from every country I visit. I imagine it will be fun and nostalgic, to one day, use the mismatched pottery at a gathering.

Portuguese plate

The Grilled Portuguese Style Chicken was a recipe that originated in Portugal, was found in a magazine published in New Zealand and cooked and consumed in America.

GRILLED PORTUGUESE STYLE CHICKEN WITH MANGO SALSA

6 to 8 chicken thighs or breasts, boneless and skinless
1 tablespoon olive oil
5 cloves of garlic
3/4 cup roasted red pepper
1/2 onion, chopped
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
1 mango, peeled and diced
1/2 red onion, finely chopped
1/2 cup cucumber, diced
1/2 red capsicum, diced
1 tablespoon fresh mint leaves, finely chopped
2 teaspoons of lime juice
1/2 cup chopped fresh mint

Use a small sharp knife to make several deep cuts in the chicken.
To make the marinade, puree the garlic, olive oil, roasted red pepper, onion, brown sugar, paprika, cayenne pepper, oregano and lemon juice in a food processor until smooth. Season with salt and pepper.
Coat the chicken pieces in the marinade, cover and leave to marinate for at least an hour or overnight.
Gently mix mango, red onion, cucumber, mint, capsicum and lime juice in a bowl. Season with salt and pepper and refrigerate.
Grill on high for 20 minutes, turning once until golden.
Serve the chicken with fresh mint and a squeeze of lime, with the salsa on the side.
Enjoy!

CARIBBEAN BLACK EYED PEAS

Yes, I made all the usual resolutions, that I seem to renew with increased earnestness at the beginning of every year! Eat smaller portions and more mindfully, put down the laundry (newspaper, dishes, hairspray, recipe) and listen, really listen, to my kids and husband, return e-mails and text messages in a timely manner, and write nightly in my gratitude journal.
This year, I also plan and hope to make a conscious effort to live with gratitude throughout the day - to change negative thoughts to positive ones, to fill my mind and days with being thankful. Happy NEW Year!

"When I started counting my blessings, my whole life turned around" Willie Nelson

CARIBBEAN BLACK EYED PEAS

2 tablespoons olive oil
2 onions, chopped
4 cloves of garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
16 ounces frozen black eyed peas
juice of 2 oranges
3/4 cup chicken broth
salt and freshly ground black pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring frequently, for 6 minutes, or until the onions are golden and soft. Add the ginger, thyme and allspice, and cook for 5 minutes. Add the black eyed peas, orange juice and chicken broth, and simmer on low for 20 to 25 minutes, stirring occasionally.
Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2014
www.arkansasonline.com/news/features/food/‎

TRAVEL TUESDAY - LAKE OUACHITA - MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys - a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE

14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE

2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560...‎

CRAB TOAST CANAPES

1 baguette, cut crosswise into 1/2 inch slices

5 tablespoons of olive oil, divided

1 pound lump crab meat

2 tablespoons finely chopped shallots

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons finely chopped dill

salt and freshly ground black pepper to taste

Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.

In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.

Season to taste with salt and pepper. Spoon onto baguette slices.

Enjoy!

Recipe adapted from Oprah Magazine, April 2013

www.oprah.com/food.html‎

SALMON CAKES WITH GREENS

1/4 cup mayonnaise

1/4 cup plus 1 tablespoon chopped shallots

2 teaspoons Dijon mustard, divided

1/2 cup buttermilk

1 1/2 teaspoons fresh lemon juice

1 pound salmon fillet, skin removed and chopped

2 eggs

5 tablespoons drained capers

1/2 cup breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

8 cups mixed greens

Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.

Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 

Divide salad among plates, top with salmon cakes and drizzle with dressing.

Enjoy!

Recipe adapted from Self, April 2011

www.self.com/fooddiet/recipes‎

RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎