Archive for the ‘meat’ Category


At this time of year the zucchini plants have grown enough and have produced so much fruit that I cut the new growth so that the




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stuffed pork tenderloin

Whenever I have a little more time to prepare meats, stuffing always comes to mind. Especially when you have a nice piece of pork tenderloin and fresh arugula that begs to be stir fried into something more than just a plain salad. The trickiest part is to slowly cut the tenderloin lengthwise to aquire a nice flat piece so that you can stuff and roll again. If you go to YouTube and search for stuffed pork tenderloin you will find step by step instructions on how to cut it.


Cut the tenderloin to achieve a flat piece

Prepare stuffing mixture. This is a quick stirfry of onions, peppers and arugula seasoned with salt, pepper, garlic, parsley and basil.

Sear on both sides for a minute or so.

Place stuffing on top.

Roll the tenderloin and secure with string.

I cut up an onion, a few mini potatoes cut in four, a few mini peppers stuffed with leftover stuffing and added them to the pan with the tenderloin. If you don’t have any peppers, you can stuff a few mushrooms, or cherry tomatoes.

Cook in a hot 400* oven covered for 30 minutes and until done, uncovered.


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Adapted from “Bon Appetit” Recipe by Razanne Gold


4 to 7 pieces of chicken

salt, freshly ground pepper, pepper flakes, garlic

1/2 cup breadcrumbs

3 tablespoons extra-virgin olive oil

2 tablespoons chopped flat-leaf parsley

2 garlic cloves, chopped,

2 large hearts of romaine, halved lengthwise

1 orange cut in chunks


Preheat oven to 450°

Line a large rimmed baking sheet with foil sprinkled with olive oil, breadcrumbs and pepper flakes

season chicken with salt, pepper and pepper flakes

Heat pan with olive oil, add onions & garlic and cook until wilted

Add chicken pieces and cook for a few minutes until golden brown

Add orange slices on top and continue cooking turning over a few times until almost done

Remove chicken pieces and place on baking sheet to one side

Drizzle romaine with a little oil and season with salt, pepper and pepper flakes

Place romaine lettuce on other side of chicken

Sprinkle breadcrumbs, and more herbs on both chicken and lettuce

Drizzle a little olive oil on both

Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes.

Meanwhile continue stirfrying the orange with the onion for a few minutes until well blended and serve with chicken and romaine as a side dish

Serve with arugula salad with ground cherries



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orange-glazed chicken wings

recipe coming soon

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