Pork Tenderloin Risotto Bake
Serving(s) 8

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.

Ingredients
• 2 tbsp (25 mL) extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups (750 mL) sliced mushrooms
• 1/2 tsp (2 mL) each salt and pepper
• 2 cups (500 mL) arborio or other short-grain Italian rice
• 4 cups (1 L) chicken stock
• 3/4 cup (175 mL) white wine or chicken stock
• 1 cup (250 mL) frozen peas
• 3/4 cup (175 mL) grated Parmesan cheese
• 2 pork tenderloins (1-1/2 lb/750 g total)
• 1 tsp (5 mL) dried rosemary, crumbled

Topping:
• 2 cups (500 mL) fresh bread crumbs
• 1/4 cup (50 mL) toasted pine nuts
• 2 tbsp (25 mL) chopped fresh parsley
• 3 tbsp (50 mL) butter, melted

Preparation
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, mushrooms and 1/4 tsp (1 mL) each of the salt and pepper, stirring occasionally, until softened and mushroom liquid is evaporated, about 5 minutes. Add rice; stir to coat grains. Add stock and wine; bring to boil. Cover and reduce heat to low; cook, stirring once, until rice is almost tender, about 10 minutes. Add peas and Parmesan cheese. Scrape into 13- x 9-inch (3 L) glass baking dish.Meanwhile, cut pork into 2-inch (5 cm) thick slices. With meat mallet, pound to 1/4-inch (5 mm) thickness. Sprinkle both sides with rosemary and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; brown pork. Arrange on risotto. Topping: In bowl, stir together bread crumbs, pine nuts and parsley; drizzle with butter, tossing to combine. Sprinkle over pork.

(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to covered baking time.)Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until topping is golden, about 10 minutes.

Nutritional information
Per serving: about 502 cal, 34 g pro, 17 g total fat (6 g sat. fat), 51 g carb, 3 g fibre, 71 mg chol, 867 mg sodium. % RDI: 15% calcium, 24% iron, 7% vit A, 8% vit C, 17% folate.

I tried this last night and it was great!! The risotto had a very nice flavour. I omitted the mushrooms (since we don't like them) and used chicken stock (I prefer white wine but didn't have any). I used dried bread crumbs (definately reduce the amount used) and dried parsely. My only complaint is the the pork was wonderfully moist, but pretty bland- I would definately add some extra spices to the meat next time around.

Greens with Cranberry Poppyseed Dressing

I am always on the look-out for new salad/dressing recipes. This is pretty similar to another recipe that I already make but it was quick and easy to put together. I served it with the omelette folds.

Greens with Cranberry Poppy Seed Dressing

6 cups torn mixed salad greens
1/4 cup toasted chopped pecans

Cranberry Poppy Seed Dressing
1/4 cup coarsely chopped dried cranberries
2 tbsp vegetable oil
2 tbsp white wine vinegar
2 tsp poppy seeds
pinch each salt, pepper and granulated sugar

Cranberry Poppy Seed Dressing: In large bowl, wisk together cranberries, oil, vinegar, poppy seeds, salt, pepper and sugar.

-> Add salad greens and toss to coat. Sprinkle with pecans.

Makes 4 servings

Comments:
-> I used red wine vinegar for this as well
-> had toaste pine nuts and so I used them instead of pecans- I think the pecans would have added more flavour
-> I would guess that this would serve closer to 3 people, but suppose that depends on how much salad you like to eat, as well as how much dressing you like on your salad.

Fresh Salsa Omelette Fold

I tried this recipe the other night out of the March Canadian Living magazine. Brian and I both really enjoyed it- it's a nice variation on the typical omelette. Served with a salad (I'll post the salad recipe I tried out of the same issue), it makes a nice light meal for a hot summer day.

Fresh Salsa Omelette Fold

4 eggs
pinch each, salt and pepper
4 tsp butter
1/2 cup shredded cheddar cheese

Salsa
1 1/2 cup cherry tomatoes, quartered
1/2 cup chopped sweet green pepper
1/3 cup finely chopped red onion
4 tsp chopped fresh coriander or parsley
1 tbsp vegetable oil
1 tbsp white wine vinegar
1/4 tsp each, salt and pepper

Salsa: In bowl, combine tomatoes, green pepper, onion, coriander, oil, vinegar, salt and pepper: set aside.

-> In bowl, whisk together eggs, 2 tbsp water, salt and pepper, just until blended but not frothy.
-> In 8-inch skillet, melt 1 tsp butter over med. heat. Pour one quarter of the egg mixture into skillet; cook until almost set, gently lifting edge with spatula to allow any uncooked egg to flow underneath, about 3 min.
-> Spoon 1/3 cup of the salsa onto half the omelette; sprinkle with 2 tbsp cheese over salsa. Fold uncovered half over top; cook for 2 min. Slide onto plate. Repeat with remaining ingredients. Serve with remaining salsa.

Makes 4 servings

Cooks comments :)
-> I used to roma tomatoes cut into small chunk's as I didn't have cherry tomatoes on hand
-> I didn't have white wine vinegar so I used red wine vinegar instead
-> Brian and I ate 3 between the two of us and bowl of salad, so unless you are serving something else as well, I don't think this recipes serves 4.

Chocolate Chip Cookies

This recipe is awesome and has already been requested by many friends an family members. I now generally use one package of vanilla pudding and the last couple of batches I have used half whole wheat flour and they still turn out great!

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yields: 72 servings

Aussie Chicken

This is one of Brian and my favourite chicken recipes! I have never bothered to pound the chicken, use cheddar cheese and skip the mushrooms (surprise!) and it's turned out fantastic every time!

Aussie Chicken

Rated: 5 out of 5 by 1509 members
Prep Time: 25 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 20 Minutes
Yields: 4 servings

INGREDIENTS:
4 skinless, boneless chicken
breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-
Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Change in plans

I have decided that the easiest way to collect recipes for this site is to give access to the blog to anyone who thinks they may be posting occassionally. (Since I've gotten so many commments/recipes so far!) So please send me an e-mail if you think you might like to post a recipe sometime soon and I'll add you to the list.

Have a great day and happy cooking!

Ham and Asparagus Fettucini

Ham and Asparagus Fettuccini

Prep Time: 5 MinutesCook Time: 15 Minutes
Ready In: 20 MinutesYields: 4 servings

INGREDIENTS:
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
3. Toss pasta and asparagus with sauce and serve immediately.

* All I changed was the amount of spices- I doubled the garlic, pepper and cayenne. But I tend to do this pretty quickly. The result was absolutely fantastic! *

Welcome!

Welcome to Mmm, Mmm, Good! I am hoping that this will be a website where anyone who is interested can share their favourite recipes- newly discovered or tried and true. For now we'll try everyone posting recipes through the comments section on the site but at some point it may make more sense to make those who post more recipes as members of the blog so that you can post directly in the same way I can as "owner". Happy cooking!