Alfredo Sauce Recipe - Allrecipes.com

Alfredo Sauce Recipe - Allrecipes.com:

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Making Dill Pickles

Making Dill Pickles

Compliments of Lindsey's garden...what will I do with all these pickles?  Dill Pickles for bloody mary's!!

Noodles, Garden Pesto Sauté - must try

Garden Pesto Sauté  recipe:

Ingredients:

• 1 ¼ lbs Cooked Gluten Free Fusilli OR Regular Penne
• 12-14 spears Asparagus Spears,  chopped into quarters
• 1 Chopped Red Bell Pepper
• ½ cup Cooked Mushroom Slices               
• ½ Chopped Red Onion
• 2 tbsp. Sauté Oil
• 2-4 tbsp. Wine (optional)
• 1/3 cup Vegetable Broth
• 3-4 tbsp. Fresh Lemon Juice
• 5-8 tbsp. Your Favorite Pesto Sauce
• 3 big handfuls Fresh Spinach
• garnish to your taste Pecans, Feta Cheese, Parsley and one lemon wedge

Preparation:

1. Heat a large sauté pan over med-high heat.  Add oil.
2. Once hot, add the asparagus and sauté for 2 min, until tender.
3. Add peppers, mushrooms, and onions to the pan and sauté until tender.
4. Add cooked noodles to the pan and mix with vegetables.
5. Pour wine into the pan and swirl around until it cooks off almost completely.
6. Pour broth into the pan and swirl around until it cooks off about half-way.  Turn the heat off.
7. Add lemon juice and pesto and toss ingredients until they are coated.
8. Mix ingredients with fresh spinach and portion into servings.
9. Garnish with pecans, feta cheese, and parsley to your tastes and serve with a lemon wedge.

Pork tenderloin roast

Adapted from:
http://allrecipes.com/recipe/amazing-pork-tenderloin-in-the-slow-cooker/


1 (2 pound) pork tenderloin

1 1/2 cups water

1/4 cup tablespoons soy sauce (gluten free)

1/2 cup red wine vinegar (or red wine or white vinegar)

3 tablespoons minced garlic

1 medium onion chopped and a handful of chives chopped
Rather than 1 (1 ounce) envelope dry onion soup mix

(Or see http://www.food.com/recipe/homemade-dry-onion-soup-mix-110331)

freshly ground black pepper to taste

Carne Asada Tacos

Great way to feed a lot of people and not have a big mess to clean up, since you can cook and slice on the grill.

In a bowl mix,

1/4 cup white vinegar
1/3 cup soy sauce
1/3 cup of olive oil
1/3 cup of chicken broth
4 scoops of minced/chopped garlic
4 full squeezes of lime or 2 juiced limes
1 teaspoon salt (3 rounds)
1 teaspoon ground black pepper (3 rounds)
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin

Pour over 1.5 lbs of skirt steak. Turn steak over.  Let sit for one hour in refrigerator turn over, let sit another hour (at least).  It can sit all day.  

I threw it on the grill, medium heat, 5 minutes each side (we like it medium rare).  Cook it longer if you like it medium or well done.

You can slice and serve or you can dice for tacos.  This was so tender and delicious.  We ended up eating it like a new york strip rather than meet for Tacos.

I was pretty shocked since it was my first time and this is on of  my "fav" dishes at my local Mexican restaurants.  I have even had this in Chicago (Uncle Julios) numerous times and in LA (family bbq), and I think mine measured up pretty well.  I will definitely marinate it longer next time, but was quite impressed with my last minute marinade efforts on Cinco De Mayo.

Of course, serve with all natural corn tortillas, la miagra (no preservatives)

Adapted from:
http://allrecipes.com/recipe/taqueria-style-tacos---carne-asada/

Note, I tried this marinade a month later with a pork tenderloin...yum as well!

Black beans and shrimp

Made without any added oil, butter, or fat, and still yummy.

Chicken broth (enough to generously cover the bottom of the pan), garlic (teaspoon of chopped, minced), onion chopped (1 medium sized), peppers chopped (1 medium sized), chili powder (teaspoon), salt (kosher, ground (teaspoon) - saute, 5 minutes

Blackbean (1 can), diced tomatoes (2 tomatoes or 1 can - I used a can of organic diced tomatoes), corn (1 can or bag), chicken broth (3 cups) - add, bring to a boil, then simmer on low for 20 minutes

Shrimp (and Talapia) 1.0-1.5 lbs, cook for 5 more minutes until shrimp is pink

Rice, 1 cup minute rice, once complete (or leave the rice out for more of a soup)

Adapted from:
http://www.tasteofhome.com/recipes/shrimp-and-black-bean-soup

Peruvian Cilantro Rice and Chicken, Arroz con Pato, Arroz con Pollo

Adapted from:

http://southamericanfood.about.com/od/maincourses/r/arrozpollo1.htm
http://www.youtube.com/watch?v=-Mwz2FILG5k

My dear friend Lourdes Helfrich took me to my first Peruvian restaurant when we loved in Chicago.  I believe it was http://www.riosdesudamerica.com/.  After eating cows tongue, we had this magnificent rice with cilantro.  After 10 years, I still crave it, so I decided to cook it.

 <to be continued>