Cajun Pork with Tangy Pineapple Glaze

seriously. freaking. delicious.

new fave.

i halved this for my little family, but i could eat this for a week straight, so next time... 

guess what?  i'm making this full recipe.

Ingredients:

• 3 tablespoons olive oil, divided

Pork Brine

• 2 (14- to 16-ounce each) pork tenderloins trimmed of excess fat
• 3 tablespoons salt
• 3 cups warm water
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes

Cajun Rub

• 1 tsp. EACH salt, garlic powder, chili powder, ground cumin, brown sugar
• 1/2 tsp EACH pepper, onion powder, dried thyme, smoked paprika

Tangy Pineapple Glaze

• 1/3 cup pure maple syrup (not breakfast imitation syrup)
• 2 tablespoons Dijon mustard
  
• 1 tablespoon French/yellow mustard
• 1 tablespoon reduced sodium soy sauce
  
• 1-2 tablespoons cider vinegar (2 for "tangier")
• 1 tablespoon lemon juice (I used 2 drops lemon essential oil.)
• 1 teaspoon reserved Cajun Rub Spices from above
• Add later:
• 1 8 oz. can crushed pineapple in juice

Directions:

1. In a gallon-size freezer bag, mix salt with warm water. Add the remaining Pork Brine ingredients, including the pork. Brine for exactly 20 minutes then remove pork from brine and pat dry.
2. The pork becomes mealy if left in the brine any longer.
3. Meanwhile, whisk together the Cajun Rub spices in a small bowl. Remove 1 teaspoon for the Tangy Pineapple Glaze. Whisk together remaining rub spices with 2 tablespoons olive oil. Rub the loins all over with this Wet Rub. Set aside.
4. Whisk together all of the Tangy Pineapple Glaze ingredients EXCEPT for crushed pineapple. Remove 1/4 cup Glaze for basting and set aside (“Basting Glaze”).  Add the remaining Glaze to a small saucepan along with crushed pineapple (“Pineapple Glaze”). Set aside.
5. Preheat oven to 425 F degrees.
6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. When oil is very hot, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or on a lightly greased rack placed on a baking sheet and baste with half of the Basting Glaze.
7. Roast at 425F degrees F, for approximately 25 to 30 minutes, basting once with remaining Basting Glaze after 15 minutes. When done, an internal thermometer inserted into the thickest part of the tenderloin should register between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. Let cooked pork stand 10 minutes before slicing.
8. Meanwhile, heat Pineapple Glaze in the small saucepan just until warmed.
9. To serve, slice tenderloin into thin slices and top with Tangy Pineapple Glaze.

*www.carlsbadcravings.com

Easy! Quick Teriyaki Chicken Rice Bowls

Ok, so this was really good and I promise, it took minutes to make.  The original recipe, however, was pretty vague, so feel free to modify amounts to your liking; the posted amount also only serves two, so adjust accordingly.  

Ingredients:

• 1 lb. boneless skinless chicken breasts, diced into small cubes (This is about one SMALL breast each.)
• salt and pepper

For the sauce:

• 1/4 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 2 Tablespoons rice or apple cider vinegar
• 1/2 teaspoon ground ginger (I hate ground ginger, and I know a lot of people hate dealing with real ginger.  Grating 1/4 tsp. fresh ginger would be totally fine.  I used one drop of Ginger essential oil.  Omg, amazing.)
• 2 cloves garlic, minced
• 1 Tablespoon cornstarch

Additional:

• Rice (Cook according to package directions.  I cooked 1 cup, which was 3 cups when finished, so understandably, we had tons of rice left over in comparison to the broccoli and chicken.  If you want lunch for the next day, double the chicken and sauce amounts, and steam more broccoli.  The leftover rice will be the perfect amount for tomorrow!)
• Steamed broccoli (I steamed about 2.5 cups.)

Directions:

1. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar, and cornstarch. Whisk together until there are no cornstarch lumps.  Set aside.
2. Dice chicken, add salt and pepper to both sides, and set aside.  Heat non-stick skillet on medium-high heat. (I added the smallest little drizzle of EVOO to the pan.)
3. Chop broccoli and place in steamer.  Do not start cooking yet.
4. Begin to cook rice according to instructions on packaging.
5. With about 8 minutes remaining on rice, begin to steam broccoli and cook chicken until done, stirring often.
6. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
7. Remove from heat and serve immediately with rice and steamed broccoli.

*www.crunchycreamysweet.com

Lightened-Up Chicken Bacon Broccoli Alfredo

Ingredients:

• 1.5 cups chopped or shredded cooked chicken {rotisserie or left over grilled chicken}
• 1.5 tablespoons olive oil
• 1/2 tablespoon minced garlic
• 3 tablespoons white flour
• 1 cup chicken broth or stock
• 2.5 cups 1% milk (2% or whole will work, NOT skim)
• Seasoned salt
• 1/4 teaspoon chicken seasoning {optional}
• 2 ounces reduced-fat cream cheese {at room temperature}
• 3/4 cup freshly grated Parmesan cheese separated
• Pinch of nutmeg
• 12 ounces UNCOOKED broccoli, chopped
• 8 ounces linguine
• 8-10 slices turkey bacon
• Optional: 1 lemon, fresh parsley, freshly ground pepper, red pepper flakes {for a kick}

Instructions:

1. Prepare the chicken (rotisserie or left over) by chopping into small, bite-sized pieces.
2. Fill a pot with a few inches of water, add a large pinch of seasoned salt, and put a steamer basket over top. Be certain the water does not touch the bottom of the basket. Bring the water to a simmer over medium-high heat. Add in chopped broccoli florets and cover. Steam for 3 to 5 minutes or until tender. Remove broccoli and add more water to the same pot, bringing the water to a boil.
3. Cook the linguine and drain.
4. Place the turkey bacon in a large, dry skillet and cook until crispy, flipping occasionally. Coarsely chop.
5. Using the same skillet you cooked the bacon in (wipe out any grease), add in the olive oil. Heat to warm and then add in the minced garlic and stir until fragrant. Add in the flour and briskly whisk until a thick dough forms. Cook for about 1 minute over medium heat.
6. VERY slowly pour in the chicken broth while vigorously whisking. Whisk until completely smooth.
7. Again, very slowly add in TWO CUPS of milk (at room temperature preferred) whisking constantly. Save the last 1/2 cup for later.
8. Add in 1/2 teaspoon seasoned salt, chicken seasoning, and pepper (I add about a heaping 1/4 teaspoon pepper). Allow to slightly thicken.
9. Stir in the room temperature cream cheese, 1/2 cup Parmesan cheese, pinch of nutmeg, and if desired 1/2 teaspoon lemon zest and 1 teaspoon fresh lemon juice.
10. Add the chicken, pasta, bacon, and broccoli to the cream sauce. Toss and add the extra 1/2 cup milk if needed to thin. Add remaining 1/4 cup Parmesan cheese.
11. Garnish with fresh parsley if desired and a sprinkle of red pepper flakes for a little touch of heat.
12. Enjoy immediately.
    
    
    *www.chelseasmessyapron.com

Easy! Cheeseburger Cups

I have an idea for next time, but until then, these were super easy and yummy!  

(See notes for idea...)

Ingredients: 
- 8 refrigerated biscuits
- 1 lb. lean ground beef
- 1/2 cup ketchup
- 1 tsp. Worcestershire 
- 1 Tbsp. mustard
- 2 Tbsp. brown sugar
- 8 small slices of cheese (The pre-cut cheese squares {the ones that you pair with crackers} fit perfectly and were super easy to use!)
- Toppings of your choice

Directions:
Crumble and cook the beef in a skillet. Drain. Mix in ketchup, Worcestershire, mustard, and brown sugar. Grease a muffin tin, and line 8 cups with the refrigerated biscuits. Divide the meat mixture among the 8 cups, and bake at 400°F/204°C for 10-15 minutes, until the biscuit dough is brown. Top with cheese and bake an additional 5 minutes.

*Next time: The biscuits were a little "thick," so next time, I am going to slice them in half horizontally, which will then double the amount of cups.  Keep the same amount of meat needed, only instead of about 2 tablespoons of meat for each biscuit, use 1 so that you have enough meat for 16 biscuits!  Also, try ground turkey for a "leaner" meal!

*Tasty Cookbook, 2016