Parmesan breaded pork tenderloins

I know that I keep saying this over and over but, I have never been a big fan of pork. I tend to follow that statement with something like, "this recipe has converted me into a pork eater." Well, that is again the case with the recipe we prepared off of the Cook's County website. We took a pork tenderloin and cut it into 4 pieces, flattened to 1/2 thickness(first time we were able to use our tenderizer!) , and then battered them in a combo of bread crumbs, Parmesan cheese, and pepper. These little tenderloins are then fried in vegetable oil that has pepper in it.

pork tenderloins frying up in the cast iron

I will make this recipe again. The pork was perfectly cooked and seasoned. I am salivating just thinking about it right now. I threw a can of corn into a sauce pan to heat up as a side and, that was dinner.

Fantastic-ness!

StL- Dinner out with the family

Nick has noticed that whenever we visit St.Louis we tend to go to the same restaurants repeatedly. I could give you the list but, that isn't really all too important. One of the restaurants we have been to on numerous occasions is Penny's Bar-B-Que. Many are attracted to the food portions you receive for the minimal price. I have yet to eat a meal at Penny's that has not vacated itself from my body within 30 minutes. It tastes alright going in... the aftermath leaves me never wanting to go back. I do, however, go back to Penny's hoping that I will find something on the menu that doesn't enrage my stomach.

On Saturday everyone, the whole family (mom w, dad, Nick, Sam, Laura (sis-in-law), aunt Rita, uncle Rod, Carolyn (cousin), grandma Brasses, and uncle Russ) went to Penny's after attending Spam-a-lot. Nick and I both ordered steaks, the 10oz fillet for me and the 24 oz (no, that is not a typo) porterhouse. The steaks were okay for the price.  My stomach determined it was not something that I should retain so, I have decided that steaks are not something for me to order from Penny's.

Another conclusion that Nick and I have come to is that, more often than not, we can prepare something at home that tasted just as good, if not, better than a restaurant (excluding the really high end restaurants, of course). While eating my fillet I found myself longing for the fillet I make at home topped with a Dijon mustard wine sauce...

Fillet from Penny's. It was freaking massive... but not as big as the steak Nick got

24 oz porterhouse... I was hoping that the fork would allow for a size reference

New Kitchen Gadgetry

I have been trying to come up with a way to introduce our new kitchen items. Nick and I have been slowly but surely buying (and receiving as gifts) some fun new toys for cooking. I still have about four other items to take photos of but, I decided to start with the two below.

The first one is a new dish scrubber. Nick and I are not fans of how the typical ones look and, were very happy when Marisa gave us a cute new one for Christmas.

Super cute and functional!

Another item we had been meaning to replace for a long time is our can opener. We have gone through about ... 3 can openers in the last year, the handle will break or the gears will stop working properly. This time we went for a more expensive handheld can opener that came with HIGH recommendations from Cook's County (they do equipment reviews). This can opener is a force to be reckoned with. Seriously, if you told me 3 years ago that I would be excited about a can opener, I would have called you crazy. 

Love this can opener!

Meatloaf Thursday

Nick and I had a conversation between the pulsation of the food processor and sizzle of onions in the sauté pan. We talked about our past. I love the conversations where we discuss our childhoods.  We both recalled commercials and TV shows where kids would complain when their mothers would tell them meatloaf was for dinner. Meatloaf = gross, to kids... Neither one of us can remember a time where we didn't love meatloaf. Maybe this is one of the many things that bonds us together :-)

Nick and I decided to copy off of Nathan and Alana by making the Cook's County Glazed Meatloaf recipe. Their review of the recipe is what had me wanting to prepare it. I am not a big fan of ketchup and, many recipes call for ketchup to be poured on top. The recipe we made called for us to make our own sauce that contained ketchup but, also had hot sauce in it. 

I love meatloaf. This recipe did it justice. Nick was skeptical because the recipe did not call for us placing the uncooked meat into a loaf pan but, in the end Cook's Country wins again! 

Meatloaf before cutting

Dinner! The red sauce is not ketchup!

Apple Fritters and Cream Tomato Fettuccine with Chicken.

Since our return from Miami, Nick and I haven't done much cooking. I made a sandwich similar to the one we ate at the Dolphin mall on Sunday. It gave us the chance to breakout our sandwich press. I was happy with the results. I bought a baguette of French bread, capicola, pepperoni, salami, and provolone. I threw some leafy greens, onions, tomato, olive oil, red wine vinegar, salt, pepper, and may on before pressing the sandwich. There might be a photo on Nick's phone... or maybe we ate it too fast...

Sunday night after seeing Tron (good film) I was craving the apple fritters that Karina made while we were in Miami. I checked the recipe on Pioneer Woman's website and, it turned out that we had all of the necessary ingredients for a half batch.  They turned out great. Here's a photo:

Nick wanted the powdered sugar added, like a funnel cake.

Monday we made some salsa from scratch using a recipe that Nathan and Alana like by Rick Bayless. It was tasty but, I didn't use fresh lime juice so, it was pretty potent. We took the night off from cooking and went with a pizza from Little Caesars.

Last night I was looking at Pioneer Woman's website and began drooling when I saw her recipe for Pasta with Tomato Cream sauce. Nick and I went out to the store and purchased the items we didn't already have stocked in the kitchen. HyVee let me down, they didn't have fresh basil, crazy. I tweaked the recipe a little bit by adding crushed red pepper flakes to add a little heat and, threw in some protein with some chicken. I think we can throw this recipe in the win category.

Fresh grated Parmesan cheese, please. 

Florida Food- Vacation Cooking/Eating Adventures part 3- the FINALE

Friday, New Year's Eve in Miami. We had yet to see any water (besides lakes and rivers...) and I cannot go to Miami and not see the ocean! Nick's dad, Alba, and Karina recommended a restaurant on la Calla Ocho (8th street) called Versailles. Another thing that I cannot go without in Miami is Vaca Frita. It is quite possibly my favorite Cuban dish(alongside all of my other favorite Cuban dishes...). Nick's favorite is the Palomilla steak which, is what he ordered.

Blurry Palomilla steak, Moros y Cristianos (black beans and rice), and sweet plantains

My idea of heaven on a plate. Vaca frita, Moros y Cristianos, and sweet plantains.

After lunch we drove out to South Beach and then by Dexter's apartment. I am a big time Dexter fan and was hoping to see more landmarks from the show but, it turns out that it is filmed in LA now, lame.

Hello, Dexter Morgan

For our final meal in Miami and for 2010, Nick's dad made beef brisket, fingerling potatoes, and rice. Karina prepared dessert by using a recipe for Apple Fritters from Pioneer Woman's website(Karina and Marisa have now officially made me obsessed with Pioneer Woman's blog and recipes!). The meal was the perfect finish to 2010.

Last meal of 2010!

Apple Fritters- another new addiction

After dinner we headed out to celebrate New Years Eve with more of Nick's family. We watched as Frances and Peter's kids, Luke and Maeve, shot off fireworks and fountains. At the stroke of midnight we ate 12 grapes. This was a tradition I had never heard of but was happy to take part in.

Saturday morning we left Miami on our return to Columbia. Nick's dad made some cafe con leche for us before we hit the road. After a stop in Kissimmee to see Marisa, Tyler and mom N for lunch we were officially homeward bound.

I have more pictures of food but, they are on Nick's phone so, maybe this isn't the finale of Florida food!

While Nick was sleeping I drove through Atlanta before stopping for a road trip dinner at Krystal. It is close to White Castle but, it is missing the steamed onions and horseradish mustard.

Krystal, it works when there is no White Castle for miles...

Florida Food- Vacation Cooking/Eating Adventures part 2

Part 2 of our Florida food adventure starts with the drive to Miami from Kissimmee.

Wednesday, Nick and I left just before lunch so we could stop on our way. For some reason there are commercials for Popeye's in Columbia even though the closest one is 77 miles away. I spotted a Popeye's on our way in from the turnpike so, I had decided we would need to stop for lunch on our way to Miami. I gorged myself on chicken strips dipped in ranch (spiked with Louisiana hot sauce), Cajun fries and a biscuit....

Love that chicken from Popeye's!

Great, now I am hungry...

Karina, Nick's younger sister, called to make sure we save room for dinner. Soon after we arrived it was time to sit down for dinner. Everything from the conversation to the meal itself is a memorable experience when I sit down for a meal in Miami. The dinner on Wednesday was black beans, rice, Cuban bread, tostones, homemade garlic onion olive oil dressing/sauce, yucca, and Cuban pork. Nick's uncle Alexie owned a restaurant in Miami and, he provided the pork for our meal. Nick's dad made dessert from scratch, peach cobbler with homemade Grand Marnier whipped cream.

For years I did not like pork. Maybe it was a weird phobia that carried over from my youth but, I only recently have seen the err of my ways. From time to time pork still does weird me out. If I hadn't found my way back to eating pork, Alexie's dish would have set me straight. The pork was juicy, tender, and well seasoned. I wish that I could have gone to the restaurant before he decided to sell it because I am sure it was outstanding.  

Alexie's Pork and yucca, my mouth is watering just thinking about it.

First Miami dinner of the trip!

Thursday, we went to the Dolphin mall for some shopping. I bought some work clothes and, miracle of miracles I bought a pair of jeans! Nick and I were starting to get hungry when we spotted a churrascaria. Churrascaria's tend to be a really large meal so we called Nick's dad to see what the plans were for dinner, Alba's(Nick's dad's wife) Chicken and Rice. We decided on sandwiches from the food court. I never expect much from a sandwich but, Apropo's Itallian sub was great. It had prosciutto, salami, pepperoni, provolone, greens, pesto, mayo, olive oil, tomatoes, onion, salt, and pepper on a fresh bun toasted. Yum!

Best mall food, ever!

 I am glad we saved room for dinner. Alba's Chicken and Rice is legendary(I almost typed it as Barney Stinson would have). There are no additional words I need to use to describe the meal. I was halfway through my second serving when I realized I had not taken a picture!

Legendary! With a tostone.

Florida Food- Vacation Cooking/Eating Adventures part 1

Alright, so while on vacation I took a break from my blog but, this time I plan to actually write about the trip. Prepare yourself, this one is long....

Nick and I left after work on Thursday, December 23rd for Kissimmee, Florida to visit his sister Marisa, brother-in-law David, 3 year old cutest nephew ever Tyler, and mom. Driving overnight I packed some essential snack items for the road; Cheez-Its, beef jerky, Ruffles Sour cream and Cheddar chips, and plenty of caffeinated beverages (coca-cola and red bull(for me)). I started out the first leg of the trip behind the wheel. Listening to the Blues beat the Red Wings made the driving go by much faster :)

I didn't wind up taking photos of food until Tuesday (I am pretty forgetful when confronted with a plate of delicious food). Our first night in Florida(Friday) we had some take out from KFC, not too exciting but, it really hit the spot and, we love their biscuits.

 Marisa, Nick and mom N(Nick's mom, I call her mom too so, I'll always just throw an N for Nick after mom so you know who I am talking about and, a W after when I am referring to my mom) worked together to make a feast for Christmas. There was a ham, mashed potatoes, green bean casserole, mushroom and rice casserole, Asian Salad, and macaroni & cheese.  I have no photos of this meal so, just trust me when I say it was great because, I ate leftovers for several lunches.

For dinner on Sunday we went to Mimi's Cafe because Tyler wanted some "chocolate bread" (this is what he calls the date bread that they serve). We started out with an appetizer of fried pickle slices which, were fantastic. Everyone's food looked great with the exception of the steak I ordered. I had to send it back twice(overcooked the first time then, it was raw the second)! Again, I did not take pics...

Monday night Marisa recommended we grab some takeout from Rice and Beans Cocina Latina. All of us ordered the Bistec Encebollado(Onion Steak) that came with rice, beans, and sweet plantains. I was very happy with the food and, basically inhaled it so, you will need to go to their website to see a photo! 

Tuesday, Marisa, mom N, and I had lunch at Tijuana Flats. This was my first experience and was expecting something similar to Chipotle(since it is a chain). For me, Chipotle is too much food for lunch which, leads me to over eat. Tijuana Flats has more size options, the food was fresh, and super tasty!

Tuesday continued, Nick decided to prepare dinner for everyone. The appetizer was tostones which, happen to be one of my favorite things. He made his version of Cuban Piccadillo(Cuban beef hash) by adding some Sriracha and other ingredients(because I am not a fan of the raisins he omits them). On the side he had rice topped with black beans and Cuban bread. I provided the dessert a chocolate ganache cake made by the Publix bakery. Nick makes this meal at least once a month (sans Cuban bread and the dessert), it's crave-worthy.

Cuban bread is a wonderful thing. Why don't bakeries up here in MO make it???

Plantains before being sliced and fried up!

Sliced plantains ready to be peeled, fried, mushed, bathed in salt water, and then fried again.

The kitchen situation. Top Left is the picadillo, top right is black beans, bottom left is the oil for tostones, and bottom left is the rice.

Tostones and mojo, a perfect match!

Delicious meal prepared by Nick!