Soy Lime Pork Tenderloin

Another great day for grilling, which of course means more corn on the grill, especially since corn is twenty cents right now. I am so glad it is coming back on corn season. I could eat it every night.

This pork tenderloin recipe is my mom's. It is very important that it be cooked on a grill. I have tried it indoors a couple of times and it is no where near as tasty. After tonight, we are out of charcoal, so I need to replenish the supply in order to keep enjoying the grill while the weather isn't too terribly sweltering.





Soy Lime Pork Tenderloin

2 Limes
2 Tablespoons wine or white vinegar
2 Tablespoons vegetable oil
1 Tablespoon reduced-sodium Soy Sauce
1 Tablespoon honey
2 Cloves garlic
½ Teaspoon dried red pepper flakes
1 ½ -2 lbs. Pork Tenderloin


Marinade
Cut limes in ½ and squeeze juice in a 2 cup measure. Add vinegar, vegetable oil, soy sauce and honey. Peel and mince garlic and add to measure. Add the red pepper flakes. Whisk the mixture to blend honey.
Place meat in self sealing plastic bag and pour the marinade over the meat. Scrape out any honey that clings to the measure. Seal and refrigerate a day ahead of time.

Grill
Heat gas grill on high. Cook 6 minutes and rotate the meat _ turn. Cook 6 minutes more and rotate _ turn so all sides are brown. Cook 8 - 10 minutes longer until internal temperature is 160°. Serve at once or refrigerate until ready to serve.

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Chicken and Spinach Pasta Bake

Miss Finley and I made the go to welcome new baby dinner in preparation for Noah's arrival (either tonight or tomorrow!) We got this dish from Sarah when Finley was born and it has been a favorite around here ever since. The recipe makes enough for two 9x9 pans (one for now, one for the freezer). Tonight I also made a personal size for C to eat. I still do not believe it has cream cheese in it...it just tastes like an amazing cream sauce. I roast the chicken to cook it, so much more flavor that way.






Chicken and Spinach Pasta Bake

16oz. of uncooked pasta (I used bowties)
1 10 oz package of frozen chopped spinach, thawed and drained
4 cups of cubed cooked chicken
1 14.5 oz. can of diced tomatoes
1 8 oz. container of onion and chive cream cheese
1 teaspoon basil
1 teaspoon Italian herbs
1 teaspoon crushed red pepper
salt/pepper
2 cups of shredded mozzarella cheese

1. Cook pasta and drain
2. Make sure spinach is well drained and pat dry.
3. Stir pasta, spinach, chicken, half of the mozzarella cheese, tomatoes, salt and pepper, and cream cheese in bowl.
4. Spoon into baking dish and sprinkle with remaining cheese.
5. Bake, covered at 375 for 30 minutes, uncover and bake for 15 more or until bubbly.

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Perfect Roast Chicken

Ina Garten is a goddess, er, Contessa, when it comes to cooking. I have yet to try a single bad recipe from her. Everything is perfectly seasoned and easy to prepare. This roast chicken recipe is amazingly easy and always comes out so moist, even moister than beer can chicken on the grill. Ina shares my love of all things lemon, but the lemon flavor is just a nuance, perfection.

The recipe calls for carrots, fennel and onions. I wasn't feeling roast vegetables today, so we had corn on the cob and sauteed zucchini. I made the corn and zucchini while the chicken was resting. Boil the corn for approximately 3-5 minutes. Saute the zucchini in 1 teaspon of olive oil with dried Italian herbs.


Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.

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