¡Ay, caramba!

"Hay Grinder on fire. Got it out." That was the text message that Hubs sent to me this afternoon. ¡Ay, caramba! We have had a few awful hay fires in the past, and my mind immediately raced to the memories of those blazes. Tons and tons of hay were lost then. Thankfully, today's sparks caused minimal damage and hay loss. Hubs' quick action and the help of the fire department prevented a huge catastrophe. 

Tonight, as my exhausted Hubs naps in his chair in front of the TV, the only heat is my laptop charring my legs as I menu plan for the rest of the week. ¡Ay, caramba! Lately, I have gotten so lazy about planning our meals. Usually, I just open the fridge or freezer and hope that something jumps out at me. It is a hit or miss way to get a meal On My Plate, and I just hope that whatever jumps hasn't been in the fridge long enough to actually (and not pretend) be coming to life again and really jumping.

One recipe that a friend recently shared with me easily fits heated last minute planning. Taco Soup uses basic pantry items and can even be heated in the crockpot, if time is short. I adjusted the original recipe to suit what I have on hand most of the time, and you could alter it to suit your own tastes. Add a can of black beans to stretch the servings further; change out the diced tomatoes to plain or those with jalapenos; brown diced green peppers with the onions and ground beef. (My friend makes a veg version by using meat substitutes instead of the ground beef. She also recommended ground turkey as an alternative.) Serve it up as a soup, or use it as a topping for baked potatoes. Garnish with shredded cheese, sour cream, black olives, even shredded lettuce, diced onion, and tomato. My choice was with Deluxe Corn Muffins (with a can of green chiles added to the mix) on the side and crushed corn chips, shredded cheese, and freshly chopped cilantro on top. It's not On My Plate, but rather, in my bowl, and nobody will be shouting "¡Ay, caramba!" when you ladle up Taco Soup.

Taco Soup 

1 pound ground beef 

1 cup chopped onion 

1  15 oz. can kidney beans, undrained

1  15 oz. can chili beans, undrained

1  15 oz. can fat-free refried beans

2 cups frozen corn

1  15 oz. can tomato sauce

1  15 oz. can diced tomatoes with green chiles

1 1/2 cup water (If you want it more like a chili consistency, reduce or leave out the water.)

1 package taco seasoning

1 package Hidden Valley dressing mix(not buttermilk)

Brown the ground beef with the onion in a soup pot.

Combine the remaining ingredients and bring to a boil. 

Reduce heat and simmer for 15 minutes. (Serves 6-8)

How Do You Chop Water?

The other day, I received a text message from a friend. He asked if I had ever made Tabbouleh. I replied that while I love this fresh salad offering at Sanaa's 8th Street Gourmet, I had never made it myself. "Why not?" he asked. I really had no answer for him. I almost always have all of the simple ingredients on hand, and I own one of Sanaa's fabulous cookbooks (Secrets of Healthy Middle Eastern Cooking) that includes her recipe. Why not? Why not NOW?

My friend and I made a pact to recreate this flavorful, healthy salad and submit dueling blog posts. I assured him that even with limited cooking skills, he could do it. "It is just boiling water and chopping," I said. "How do you chop water?" he asked. Oh boy. I *hoped* this was a good idea.

As it turned out, it was a GREAT idea, Jonathan created an incredible salad that "fills my mouth with flavor and my stomach with complete satisfaction" and posted an awesome blog post about the process. I Think I Burnt The Salad even includes the video of Sanaa making the gluten-free version of Tabbouleh.

The Tabbouleh that I prepared is a variation of the traditional recipe that includes bulgur wheat. While not gluten-free, it is still packed with the gusto of the bright flavors of the parsley, onion, and tomato. I could hardly wait to drizzle it with a little olive oil and fresh lemon juice and gobble it down. My hearty, but healthful lunch of Tabbouleh, Roasted Garlic Hummus, and (purchased) flat bread was one of the best ideas ever On My Plate.

 Tabbouleh

(Adapted from Sanaa Abourezk) 

 1/2 cup Quick Booking Bulgur Wheat (I use Bob's Red Mill)

1 cup water

4 cups finely chopped ripe tomatoes

1 cup finely chopped onion

5 cups finely chopped parsley

1/2 cup fresh lemon juice (really, fresh is so much better than bottled stuff)

2 tablespoons olive oil

Bring water to a boil.
Add the bulgur wheat; stir.
Cover and simmer for 12-15 minutes, or until tender.
In a salad bowl, combine the cooked bulgur with the tomatoes, onion, and parsley.
(Can be prepared ahead to this point and dressed just prior to serving.)
Drizzle with the lemon juice and olive oil and toss to coat. (6 servings)

I'll Get You, My Pretty

I am seeing green. Green tomatoes, that is. I wish that I could cast a spell and have them all ripen and be beautifully red...or maybe, I don't. That would mean that I would have to find yet another way to use the ripe ones...and I am running out of jars for canning...BUT...my complexion has never been more radiant from the steam of the pots of boiling water (don't you agree? bwahaha!).

So, instead of casting a Halloween spell, I will get a pretty Fried Green Tomato On My Plate. Fake Ginger made an incredibly beautiful Fried Green Tomato BLT. I love BLTs. Who doesn't? It.Is.Bacon. Need I say more? I whipped up this pretty little sandwich for lunch faster than lions, and tigers, and bears, Oh My! (OK, that doesn't make sense, but I love that line from the Wizard of Oz...sorry) There are no flying monkeys when I have a Fried Green Tomato BLT On My Plate.

Fried Green Tomato BLT

(adapted from Fake Ginger)

2 large green tomatoes, sliced
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup Panko breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
about 3/4 cup canola oil, for frying

Heat oil in a heavy-bottomed pan over medium-high heat.
Whisk egg and milk together in a bowl. Set aside.
In another bowl, stir together flour, cornmeal, Panko, salt, and pepper.
Once oil is heated (test by dropping a morsel of the flour in and see if it sizzles), dip tomato slices one by one in egg and then flour. 
Make sure tomato is fully coated in flour mixture and then place in hot oil. 
Fry 3 or 4 at a time, making sure not to crowd the tomatoes. 
Fry for about 3 minutes or until the crust is a golden brown; flip and cook other side until golden.
Drain on paper towels.

Assemble your favorite BLT using the Fried Green Tomato instead of sliced, ripe tomatoes. 
I love toasted whole wheat or multi-grain bread, but the original recipe used a Kaiser Roll.
I used regular (Hellman's ) mayo, but I think that a pesto-mayo would be divine on this sandwich.
Iceberg is the traditional lettuce of choice for a BLT, but I used Romaine because that is what I always have on hand.
How do you like your bacon? Mine must be thin and crispy. Hubs like his thick and chewy.

Simple Saturdays

How many of us have simple Saturdays? How many of us allow ourselves to snuggle deep under the covers and sleep late...or if you swing the other way, rise early and enjoy the sunrise with a warm cup of coffee? How many of us make time to read a book, craft, watch a movie, sit in the sun, soak in a tub, bake a cake, putter in the garden, or do whatever activity it is that makes your soul smile? 

If you are like me, your Saturdays are similar to any other day, full of lists of things that MUST.BE.DONE.NOW. There are always chores and errands and sometimes even work to rob us of a simple Saturday. And it does rob us. We need things to make our souls smile. We need a reprieve from the chores and errands and work. We need quiet happiness found in what is basically nothing at all. At least, I do. 

Today (Saturday) held a super full schedule for me. I jumped out of bed and dashed to the grocery store first thing this morning. It was there that asparagus caught my eye. It was there that the notion of claiming just a few moments of a simple Saturday took hold for me. Yes, I still had loads to do, and I wasn't going to drop the ball on that to-do list. I just wanted a few moments of quiet stillness with the sunlight dancing over a plate of roasted asparagus topped with a runny egg. Whole wheat toast on the side, and a mug of tea to wrap my fingers around as I gazed out the window. Simply the breakfast of a simple Saturday to reinforce me for the jam-packed day ahead. No, it wouldn't be a simple Saturday, but it could be a Simple Breakfast On My Plate.

Simple Breakfast

asparagus

olive oil

kosher salt

fresh cracked black pepper

Parmesan cheese, freshly grated

egg(s)

Preheat oven to 400.
Toss asparagus with olive oil, kosher salt, and fresh cracked black pepper.
Arrange in a single layer on a baking sheet and roast for 5-10 minutes (depending on how many spears and how thick they are...thicker spears are better for roasting).
Meanwhile, in a nonstick pan drizzle a little olive oil and heat.
When the oil is hot, break egg into pan and immediately turn heat to low.
Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard.
Arrange roasted asparagus spears on a plate.
Slide egg on top of asparagus and break the yolk.
Season with fresh cracked black pepper, a sprinkling of salt, and a grating of Parmesan cheese.
Enjoy the simple moment of breakfast.

Grapes of Wrath

I think that Hubs thought I was punishing him when he first came home to a Chicken and Pesto Pizza that had sugary red grapes scattered under the gooey, melted cheese. Grapes? On Pizza? WARM grapes on PIZZA??!?? One taste calmed his indignation. It is good. Damn good. This isn't any ordinary pizza. It is the difference you have been searching for among the goopy, red-sauced, pepperoni pies. Don't be trapped with the ordinary. Try it. There is absolutely no wrath for Chicken and Pesto Pizza with Red Grapes On My Plate.

 

Chicken and Pesto Pizza with Red Grapes

pizza crust (refrigerated, frozen, or homemade...your choice)

1/3 cup pesto (refrigerated works, but homemade is best)

1 1/2 cups seedless red grapes, halved

1 cooked chicken breast, shredded (rotisserie chicken or leftover grilled/roasted, whatever is in your fridge)

3 cloves garlic, thinly sliced

1/2 - 3/4 cup shredded mozzarella cheese

3 tablespoons grated Romano cheese

fresh cracked black pepper

1/4 cup green onions, sliced

Preheat oven to 425°.
Prep dough for pizza (pat, spread, unroll, whatever you have to do).
Spread pesto evenly over dough, leaving a 1/2-inch border around edges. 
Arrange grapes evenly over dough; top with chicken and garlic.
Sprinkle with mozzarella and Romano.
Top with fresh cracked black pepper. 
Bake at 425° for 15-20 minutes or until crust is golden brown. (If you use a premade crust, this bake time will be reduced until the cheese is melty and toppings are headed through.)
Sprinkle with onions.
Slice into 12 wedges. (Serves 6 average servings, but just Hubs and I usually eat an entire pizza alone.)

Some Like It Hot

Some like it hot. I don't. I usually shrink from arguments. I might state my opinion, but I don't try to force it upon others. I might have some choice words for someone that is being an arrogant jerk, but I have to be pushed pretty hard before I will let them spew out into an ugly argument. I tend to try to stay out of the fire. I don't like the heat, but some like it hot. That is their choice. I don't have to be a part of it.

Some like it hot in food, too. I do like spice flavoring up my dishes, but I am not a fan of heat that burns off my taste buds. I think that there is a balance to properly seasoned food. Some cooks get it; others don't. Heat just for the sake of heat isn't good flavor; it is just another episode of Man Versus Food. (Which honestly, makes me feel ill if the remote lands there. I can't watch that man stuff his face with one gastric disaster after another.)

When I canned up some of my garden tomatoes into salsa, I tried to find that proper balance. We like really flavorful salsa. I love the melding of sun-ripened tomatoes and spicy jalapenos on my tongue. I like the smokiness that almost comes across as heat in the back of my throat when I add a little cumin to the mix. Chopping and stirring and simmering and processing vegetables into beautiful jars of salsa to carry some of the wonderful summer heat into winter is such a satisfying task. I like it. It is a heat that I really enjoy to put Basic Salsa for Canning On My Plate.

Basic Salsa for Canning

8-10 jalapeno peppers, chopped finely (I don't seed or pull out the spines. We like that kick.)

12 cups chopped tomatoes (I don't peel, but you could, if you prefer.)

2 cups chopped onions

2 cups chopped green peppers

6 cloves garlic

1 (5 ounce) can tomato paste

3/4 cup vinegar

1/2 cup chopped cilantro

2 teaspoons cumin

1 teaspoon salt

Combine all the ingredients in a large (heavy) pot, bring to a boil and simmer for 45 minutes.
Ladle into sterilized pint jars; seal.
Process in hot water bath for 20 minutes. (5-6 pints)

In a Pickle

It seems that I left you high and dry for the month of September. Even though I attempted to revive my posting momentum with a supposedly weekly feature (Fridge Fridays), I still found myself in the pickle of life taking precedence over blogging. Maybe it is time that I quit apologizing for my absences and just take them in stride. I blog when I can and not necessarily when I want. Isn't that true of so much of life? Why would this online journal of what is On My Plate be any different?

The month of September was filled with out-of-state visitors, delivery of my new fridge, my first cycling event in 2 or 3 years, a milestone birthday, a wonderful birthday gift, canning and preserving, and daily sighing and repentance because I was neglecting the blog. September has been a pretty good month, but I am going to give up the sighing and repentance. This blog is what it is. I don't need to feel that I am in a pickle if I don't have time to post something. That's life.

It is the same life that brought me a bounty of pickling cucumbers from a friendly neighbor lady. Last year, I had made a ton of refrigerator pickles that we liked, but found impossible to use in the proper time frame. This year, I decided to hot water bath with another recipe and make shelf-stable pickles with most of the cukes. I haven't yet tried them, but they look very pretty. I will have to report back if they are fabulous, as my last attempt at canning pickles didn't produce the flavor or crispness that I wanted. *Fingers crossed for this one.*

Of course, one pickle recipe wasn't enough.  I had to try another small batch of refrigerator pickles. I only stuffed 2 pint jars full of sliced cucumbers, onions, and a few red peppers from my garden to play with Alton Brown's Refrigerator Pickle recipe. They are slightly sweet...like a bread and butter pickle would be...but dill, garlic, and hot peppers kick them up a lot. We have been enjoying them on burgers, sandwiches, and straight from the jar. Nobody is in a pickle with My Version of Alton Brown's Refrigerator Pickles On My Plate.

 My Version of Alton Brown's Refrigerator Pickles

1 onion, thinly sliced

4-5 medium cucumbers, thinly sliced

2-4 cloves garlic, peeled

2-4 small hot peppers

2-4 sprigs of dill

2 cups water

2 cups cider vinegar

3 cups sugar

1/2 teaspoon kosher salt

1/2 teaspoon turmeric

1/2 teaspoon celery seeds

1/2 teaspoon pickling spice

Drop a clove or 2 of garlic into each of 2 pint canning jars. (I use wide-mouth for ease of packing.)
Layer onion and cucumber slices in jars, adding a couple small hot peppers and sprigs of dill between the layers.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. 
Simmer for 4 full minutes to meld the flavor.
Slowly pour the hot pickling liquid over the onion and cucumber slices, completely filling the jar. 
Refrigerate for 24 hours before serving.
Use within 2-3 months. (Yield: 2 pints)

NOT Fridge Friday

Yesterday, I missed Fridge Friday. I am going to blame it on the fact that I no longer have a fridge in my kitchen. Yes. That's right. I don't have a fridge...sort of.

I do have a fridge...but, it is in the basement. For the past week, every time I have needed a chilled item, I have had to go out into the back entryway and down some steep, old-house basement stairs...and then back up again with whatever I needed...and then back down again for whatever I forgot...wash, rinse, repeat as necessary.

You see, back in May (or so, I don't exactly remember), the fridge that was originally in the basement died. Everything (cheeses, butter, produce) that I had hoarded stashed there had to be transferred to the upstairs fridge. At that time, it was decided that we wouldn't just purchase another plain, utilitarian, white refrigerator for the basement. We would temporarily get by as a one fridge household, and when extra funds were available, we would invest in the stainless-steel, french-door, freezer-on-the-bottom, ice-and-water in the door baby that I had been dreaming about forever.

My dream came true a month ago...sort of. We purchased an awesome stainless-steel, french-door, freezer-on-the-bottom, ice-and-water in the door GE Profile (to match my GE Profile stainless, gas range...and that purchase is another story entirely). I was in heaven...except the store didn't have any in stock. They were on order. We were promised that within 2 weeks, the beautiful, shiny cold box could be delivered to my home. My Plain Jane fridge was moved from the kitchen to the dungeon basement in anticipation of the delivery of this new purchase. (And my daily stair running workouts began.) Fast forward to today, and I am STILL waiting. The refrigerator was supposed to be transferred to an area sister store for final delivery. However, nobody knows where it is. Nobody can tell me when it will be delivered. Nobody knows how close to going postal this makes me. 

So...I missed Fridge Friday because I don't have a fridge, but I do have zucchini. Oh yes, it is that time of year again. Gardens are overflowing with the green squash. How about a Chocolate Zucchini Snack Cake to ease the pain of my missing fridge? This is a recipe that I have seriously been making for over 20 years. It was in a cookbook that I received as a shower gift before Hubs and I were married. I love the addition of cinnamon and cloves. Chocolate chips and walnuts on top make frosting totally optional (and I usually don't bother). The cake is dense and rich and makes use of the abundant zucchini without any refrigeration needed. If I can't have my new fridge, at least I can have Chocolate Zucchini Snack Cake On My Plate.

Chocolate Zucchini Snack Cake

1/2 cup butter, softened

1/2 cup Canola oil

1 3/4 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup buttermilk

2 1/2 cups flour

4 tablespoons cocoa

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cloves

2 cups zucchini, grated (I leave the skin on; peel if you feel the need.)

chocolate chips

chopped walnuts

Preheat oven to 325.
Cream butter, oil, and sugar. 
Add eggs, vanilla, and buttermilk. 
Stir in dry ingredients and beat well.
Stir in zucchini.
Pour into a 9x13 pan that has been coated with non-stick cooking spray.
Sprinkle chocolate chips and nuts over the top.
Bake for 45 to 60 minutes, or until pick inserted in center comes out clean. (beware of melty chocolate chips on your testing pick)

REMEMBER: The recipes are now printable. Just click on the title to open the printable page. I hope to edit the archives to make all recipes printable in the future.

Fridge Friday: Episode 10

Hey! It is Fridge Friday! Did you think that I forgot about giving you little peeks into my fridge? Never. I may have neglected your inquisitiveness, but I didn't forget. I am back this Friday with a gem.

Check it out. That is my hotel room fridge. We have all the basics: water, wine, leftovers, and a Peanut Butter Rice Krispie Treat. What could I possibly blog about from that fridge, you ask? Honestly, nothing. Or, at least nothing that I would want to eat when combined and heated in the little in-room microwave.

Instead, I am going to tell you that when we left home, Hubs had his mind made up that we were going to eat Mexican food. All day, I salivated at the thought of perfectly seasoned and grilled shrimp folded inside a warm corn tortilla with some creamy coleslaw to make the most awesome shrimp tacos. I wanted. I wanted badly. With beans and rice. Then, we got to the big city and Hubs decided he wanted pasta. So much for Mexican food. *shrug*

However, that doesn't mean that I couldn't still share a great Spanish Rice recipe with you. I have been making Denise's Spanish Rice for several years and pairing it with Spicy Black Beans whenever I serve a spicy Mexican/Tex-Mex themed meal. It is, in my opinion, excellent. Why wouldn't it be? It has bacon. Everything that includes bacon is good. Period.

So...it is Fridge Friday, and I have just a miserable hotel room fridge, and I didn't get Mexican food, but that doesn't mean that I wouldn't jump at the chance to have Denise's Spanish Rice On My Plate.

Denise's Spanish Rice

6 strips bacon

1 tablespoon butter

1 medium onion, chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 cup chicken broth

1 (10 ounce) can diced tomatoes with green chiles (Rotel...mild or hot, your choice)

2 cans roasted green chiles

1 cup long grain white rice (I use Jasmine)

In a large skillet, fry bacon until crispy.
Set aside on paper towels to drain.
To bacon grease, add the butter and melt.
Add the onion and peppers, sauteing until the onions are translucent.
Add the garlic and cook until soft, being careful not to burn.
Add the tomatoes, green chiles, and chicken broth.
Simmer about 5-10 minutes to blend flavors.
Add the rice, cover and simmer approximately 20 minutes, until tender. (May need to add more liquid.)
Before serving, crumble bacon over the top of rice. (Serves 4)

A Hit and A Miss

Today, I made my first pot of from-scratch baked beans. 

Reporting this accomplishment produced shock waves among some friends. They knew that I made baked beans. They knew that some family members are in love with my beans. But now my true secret is out. They are not from scratch. (I am sorry...but not really.) My usual creation always starts with a can of Bush's, adds onion, garlic, bacon, ground beef, brown sugar, molasses, dry mustard, and other seasonings along with a variety of pre-cooked beans. I love the calico look of combining butter beans, navy beans, black beans, and pintos all in the same pot...but they really aren't homemade baked beans. (Again, I am sorry...but not really. They ARE good.)

Not even knowing that I wanted real, homemade baked beans, I was intrigued by a recipe on Phoo-d's Blog for Bourbon Bacon Baked Beans. Real, homemade, from-scratch baked beans. The ingredients were collected, and today, I sauteed and simmered and simmered and simmered. The aroma of molasses and bacon wafted through the house during the 6 hours of cooking time. My stomach growled in anticipation of these slow-cooked, from-scratch baked beans. And, when they were finally ready, I was...slightly disappointed.

Don't misunderstand. The recipe is good. It just wasn't quite what I want in baked beans. I loved the smokiness that came from the bourbon and the coffee, but the combination of the pineapple and brown sugar was just too sweet for me. I also like more of a kick to my beans, and only a pinch of hot pepper flakes didn't make my taste buds sing. While I did create a perfectly serviceable pot of from-scratch baked beans, in the future, either this recipe will be tweaked or I will try something new. It wasn't a hit for me.

Anyway...after I had dropped all of the ingredients into the pot for the beans, I realized that I had focused so intently on the fact that I was finally making real baked beans that I didn't have anything planned to serve with them. Duh. Something told me that regardless of how the beans turned out, dinner would be a miss for the Hubs if it was only beans.

An informal poll on Twitter came away with suggestions for corn bread, ribs, and sausages. While I did defrost a couple racks of lamb ribs to be smoked at the farm tomorrow (and served up with the leftover baked beans), it was sausages that won the chance to appear on my plate beside the beans tonight, simply because they could be defrosted easily. However, just because the sausages were a second thought, didn't mean that they got second rate attention. I pulled a sure hit recipe from my files for my kielbasa.

Sausage Sandwiches with Sauteed Pepper and Onion Sauce are a blend of flavors that do make my taste buds sing. How can you go wrong with onions and pepper fried up in olive oil? Generally, I wouldn't have thought to pair red wine and kielbasa, but it works. Really. No disappointments. It isn't a miss with Sausage Sandwiches with Sauteed Pepper and Onion Sauce On My Plate.

Sausage Sandwiches with Sauteed Pepper and Onion Sauce

3 tablespoons olive oil

2 medium onions, sliced

3 bell peppers, cut into strips

1 teaspoon sugar

1/2 teaspoon paprika

1 pound kielbasa, cooked and cut in half lengthwise and cut crosswise into 6-inch long pieces

1 cup red wine

2/3 cups sliced black olives (kalamata are even better)

4 hoagie buns or other firm rolls, toasted

In a large skillet heat 2 tablespoons olive oil over med high heat. 
Add onions and sauteed until onions are soft. 
Stir in peppers and saute until peppers are lightly browned. 
Add sugar and paprika and stir to coat.
Transfer mixture to a plate but leave drippings in pan. 
Add remaining oil (1 tablespoon) to skillet.
Add sausage and heat until browned and heated through. 
Transfer sausage to plate with onions and peppers. 
Add wine to skillet and heat until reduced by half. 
Return sausage/pepper/onion mixture to skillet and stir in olives. 
Cook until heated through. 
Fill each toasted bun with sausages; top with onions and peppers; spoon juices over.
(Can also make open-faced and top with Provolone cheese and heat under broiler until bubbly and melted.) Serves 4

Roasting

Temperatures are in the high 90s and even boiling into the 100s these days. Humidity levels make us feel like we are breathing water. We are roasting, literally. And, even though I should be focusing on cool, no-cook meals to keep our energy levels up for all of the farm work, yard work, roofing, painting, glazing, and sweating we do each day, I am roasting dinner. 

I know that it isn't very environmentally conscious to turn down the A/C to Brrr! and the oven up to Hot!Hot!Hot!, but I can't help myself. The call of Honey Mustard Pork Tenderloin is too strong. The sweet, but savory glaze baked onto the moist and tender pork and paired with hearty potatoes and almost candied carrots sing a siren song that I can't resist regardless of the summer heat. I am roasting, and Honey Mustard Pork Tenderloin is On My Plate.

Honey Mustard Pork Tenderloin

2 cups baby carrots

12 baby red potatoes, halved

1/2 cup spicy brown mustard

1/4 cup honey

1 tablespoon mayonnaise

1 tablespoon garlic pepper

2 tablespoons olive oil

1 pork tenderloin (12-16 ounces)

Preheat oven to 425F.
Bring carrots and potatoes to a boil in a large saucepan; cook until just about fork tender, but not soft.
Drain and set aside.
Meanwhile, combine mustard, honey, mayonnaise, oil, and garlic pepper in a bowl.
In a roasting pan, coat the pork with half of the mustard mixture.
Toss the carrots and potatoes with the other half of the mustard mixture and spoon around the pork in pan. 
Roast uncovered for 35-45 minutes, or until meat thermometers reads 160 degrees.
Stir the vegetables once while cooking. (Serves 4)

Children of the Corn

I was a main character in my own horror movie today. No, I didn't fall prey to demonic corn-cult worshipers. It was much more urban than that. The black walnut tree that I have watched mature from a mere seedling when we bought this house was hacked up by some over-zealous tree trimmers working for the area telephone company. I no longer have a tree with branches, I have a pole with a little green stuff on top.

I am not an idiot. I do understand the importance of keeping a 6-foot radius clear around the overhead telephone/power lines. I don't want my trees rubbing against the lines and shorting out phone service or icing up in winter and taking down the entire grid in a storm. But, I also don't see why a ladder or truck couldn't be used to properly trim the trees instead of just standing on the ground and whacking off any branch that you can reach. I don't get it. I guess I just don't have the lack of caring (or common sense?) that would make me a good tree trimming employee.

To the telephone company's credit, they did respond very promptly to my call with the complaint. Someone was at my home within just a couple hours to investigate the damages. After our conference under the branchless, shadeless tree, the contractor for the tree service was brought over to discuss the next actions. The pole (that was formerly known as a black walnut tree) will be completely removed tomorrow, along with some proper trimming of other trees that could possibly cause issue for the lines in the future. Replacement is still being considered. I am weighing those options. The ending of my tree chopping horror movie is still being drafted. What other innocent souls may perish upon the return of the evil tree trimmers remains to be seen.

What does this have to do with corn? I don't know. It is just that last night I threw together what we thought was a great corn recipe and I had been trying to think of an avenue to share it here on the blog. In no way shape or form is Creamed Corn with Roasted Green Chiles and Spinach a horror. Even though it does require grasping the sweet corn nearest you and blindly whacking the corn from the cob, there is no evil in its preparation. I promise. It is also a pure common sense (possibly even for those that have none) alternative for serving up some of that sweet and juicy sweet corn that is flowing in from the gardens and fields.

So...that's my story. While I don't have any recommendations for a good tree trimming service, I do have what I think is a great side dish of Creamed Corn with Roasted Green Chiles and Spinach On My Plate.

Creamed Corn with Roasted Green Chiles and Spinach

2 tablespoons unsalted butter

1/2-3/4 cup diced onions

2 cloves garlic, minced

1 4oz can diced roasted green chiles (I used chiles from last year's garden that I had roasted, chopped, and frozen in ice cube trays...then popped into freezer bags for storage...3 cubes for this dish.)

fresh corn cut from 4-5 ears of sweet corn (or, if you must, frozen corn will work when sweet corn is not in season)

1/2 tablespoon flour

1/2-3/4 cup heavy cream

kosher salt

fresh ground black pepper

4 cups chopped fresh baby spinach

In a large skillet over medium heat, melt the butter.
Add the onions and saute until translucent.
Add the garlic, being careful not to burn.
Add the sweet corn and stir to coat with butter & onions in the pan.
Allow corn to cook slowly and almost caramelize or brown, but not burn. Stir, but not too frequently, you want a little crust.
Add the green chiles and heat through.
Add the flour and stir to coat the kernels of corn and cook out the "raw" taste.
Add the cream and bring to low simmer.
Reduce heat and simmer to desired thickness for the cream.
Season with salt and pepper to taste.
Add the chopped spinach, stir to combine with other ingredients and coat with cream sauce.
Cover skillet and simmer until spinach is wilted. (Serves 4-6)