Monday, July 29, 2013

Pork Medallions with Tarragon Mustard Sauce

This dish was inspired by a dinner I had in Paris. That meal was divine.

My dish was great! I really liked the whole grain mustard texture. It was tangy, and savory, and the tenderloin was melt in your mouth!


To make it kid friendly I added simple roasted potatoes and steamed green beans. My James loves his beans! (He even saved one bean, asking if we can plant it for a magic beanstalk!)

This was my Paris plate. The inspiration.


My sauce ended up a bit thinner but just as flavorful. A pretty good attempt!


I feel like Pioneer Woman with the next few action shots! The pork tenderloin searing in butter and oil...


The leeks and garlic getting happy in wine and broth...


The meal was so successful that my husband cleaned his plate!


I found the recipe online, after a simple google search of "French mustard seed pork". I love google! I think the recipe was pretty darn close. I think I would tweak it to make the sauce a bit creamier, but really it was good as is.

It was French night for sure, I even bought a bottle of Cotes du Rhone wine, but it sure didn't cost me 3 euros!


Click here for the stolen recipe for Pork Medallions with Tarragon Mustard Sauce.


Sunday, July 14, 2013

Pad Thai

It was my first time making this! And because we love all things Thai I definitely want a good recipe in my repertoire!


This was a very easy dish to make. So easy that I got a little frazzled in the kitchen, keeping up with the few quick and easy steps and then trying to figure out our other parts of dinner time (James' sides, setting the table, calling the boys to dinner, etc.) I should have done all that other stuff and then started the cooking. Lesson learned! This comes together pretty quickly.

I made one substitution (as suggested by the blogger), using lime juice instead of the tamarind paste. I just could not find it in my local Cub or Target stores. Darn. The sauce was still spicy sweet and flavorful. I'd be curious to find the tamarind paste and see if it improves it. Hmmm.

I do like to stay true to good recipes but I think next time I would add vegetables. Or maybe serve a vegetable on the side?

Dear Jim's verdict was that it was "very good". He said it twice so he meant it! He also said that it reminded him of sweet and sour. We are keeping this recipe and adding it our rotation. Yay!

Click here for the stolen recipe for Pad Thai.


Saturday, July 13, 2013

Copycat Red Lobster Cheddar Bay Biscuits, and Chili

I saw the recipe for these biscuits on Pinterest, but they are taste tested by my favorite blogger (Brown Eyed Baker) so I knew they would be good!

The verdict? Duh! My husband and even my small child loved them! They are quick and easy, and will definitely be made again and again. I just hope they don't replace my beloved cornbread when it's chili making time..

This is my instagram picture, titled: Life is good. Chili in my Chococat bowl, Sweet Child of Vine Fulton beer, and a copycat Red Lobster Cheddar Bay Biscuit.


Drop biscuits. Good and easy!


Click here for the stolen recipe for Red Lobster Cheddar Bay Biscuits.

And because I've never really posted my chili recipe, here it goes from memory... It is a South Beach recipe from long ago. I want to say that I got it from a message board, which is why I haven't been able to find it online anywhere now. It might not be the most authentic, true chili but it is darn good and healthy.



  • 1-2 tsp olive oil
  • 2 bell peppers, any color, chopped (I usually do a green and a yellow/red)
  • 1 onion, chopped
  • 2 clove garlic, minced
  • 1 lb ground beef (these days we substitute lean ground turkey)
  • 15 oz tomato sauce
  • 1 can tomatoes with green chiles
  • 1 can black beans (I use Bush's reduced sodium), drained and rinsed
  • 1 can light or dark kidney beans (I use Bush's reduced sodium), drained and rinsed
  • 1 T chili powder
  • 1 tsp cumin
  1. Heat the olive oil in a Dutch oven over medium high heat. Add the bell peppers, onion, and garlic and cook until softened. Add the ground meat and cook until there is no pink left.
  2. Add the remaining ingredients and bring to a boil. Reduce the heat to low and let simmer for 30 minutes.
  3. Add dollops of sour cream, shredded cheddar, and any other toppings that you enjoy!