Chipotle Crusted Pork Tenderloin

Chipotle Crusted Pork Tenderloin ~ Hot and spicy, this pork tenderloin will impress all of your heat loving fans ~ The Way to His Heart

I put my husband in charge of dinner the other night. I’ve had a lot going on with end of year school happenings, recipe development, running for school board, and life in general. Add the fact that we’ve all hit a blockade with what we want to eat with dinner and the usual antics at the dinner table. I didn’t want to be responsible for dinner. Didn’t matter if it was a hit or a miss, I wasn’t willing to be responsible. That’s right, I was letting him be the fall guy if the kids hated it. Moohaha.

As usual, he waited until the last minute and Googled something. Found what he wanted and headed to the store to pick up some meat. He came back and prepared this wonderful tenderloin. Hot and spicy, this pork tenderloin will impress all of your heat loving fans. Cut the crust off and you’ll have a juicy piece of meat that has enough flavor without burning your mouth off! This is key for weaklings like myself and especially the children. I was actually able to enjoy some of the chipotle crust goodness since he was wise and made some of my perfect mashed potatoes with it. Need that starch to help a burning mouth out! Without the crust the kids were totally able to enjoy the meat without even a hint of complaint of heat or good ‘ole “I don’t like this. It’s horrible.”

So, moral of the story is I had dinner panned and made for me. Hubby rocked out a great recipe that I immediate wanted to share with you since I know many of you will be grilling this weekend and of course, Murphy’s Law would have it that the kids ate it. Well, one kid ate it and enjoyed it and the other had no intentions of eating anything anyways. I think I won no matter how you see it!

Chipotle Crusted Pork Tenderloin ~ Hot and spicy, this pork tenderloin will impress all of your heat loving fans ~ The Way to His Heart

 

Chipotle Crusted Pork Tenderloin

Ingredients

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 Tbsp chipotle pepper powder
  • 1 1/2 tsp salt
  • 4 Tbsp light brown sugar
  • 3-4 lb pork tenderloin

Pre-heat grill on medium-high heat, approximately 350 F.

In a large resealable bag, place all of the ingredients up to brown sugar and combine. Place pork in bag and shake and rub the spices onto the pork until evenly coated. Refrigerate for 10 to 15 minutes.

Wrap pork in aluminum foil. Cook on grill for about 20 to 25 minutes, turning every 5 minutes, until meat has reached a temperature of 160F. Allow meat to rest 5 to 10 minutes before slicing.

Source: AllRecipes

 

Thyme & Garlic Roast Chicken

Thyme & Garlic Roast Chicken ~ The Way to His Heart

When I first started cooking my favorite fresh herb was basil. Besides all of those hearty Italian dishes I made for my husband I also loved it fresh. I added it to my sandwiches and of course anything with tomatoes and mozzarella! Basil was my step up from my parsley days. Although, I have garner a new appreciation for parsley. Alas, this post is about thyme. Thyme has become my new favorite herb. I use it often in my cooking, loving that earthy, woody flavor it has to it. I know many people will groan, but when I’m out of oregano I’ll even use thyme in it’s place. They are from the same family after all!

What I really love about thyme is that it is so easy to use up. During the winter months when I need fresh herbs and I don’t have any frozen I head to the store. I buy some and then realize I only needed a little bit for one particular recipe and the rest gets thrown away. Now, I know I should menu plan but that doesn’t always happen. Yes, I can toss most herbs in my salads and I do that, but that doesn’t always work either. I’m not a fan of rosemary or dill in my salads. But thyme, oh I can toss thyme into anything.

One of my favorite ways to use up thyme is this Thyme & Garlic Roast Chicken. I’ve been making this for a while now and thought I’d finally share. This is basically a compound butter that you rub under the skin of chicken. While I show it here as chicken breasts, similarly you can use it for a whole roaster or chicken thighs. The choice is yours. What’s great about it is it takes a couple of minutes to prepare but will yield wonderful flavor that will have everyone thinking you actually remembered to marinade the chicken that morning! Don’t just leave lovely herb butter compounds for the holidays. This is so easy to do and a great way to tweak that chicken rut that we all fall into!

Thyme & Garlic Roast Chicken ~ The Way to His Heart

Similarly you can use this on a whole roast chicken

Thyme & Garlic Roast Chicken

Ingredients

  • 4 split chicken breasts, skin on
  • 4 Tbsp unsalted butter, softened
  • 1 clove garlic, minced
  • 4 stalks fresh thyme, rough chopped
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Pre-heat oven to 350 F.

Place chicken in a cast iron skillet or roasting pan.

In a small bowl, mix remaining ingredients until combined. Rub thyme butter mixture under the skin of each chicken breast. If the skin doesn’t cover the entire breast than rub the butter mixture over the meat of the chicken.

Bake for about 40 minutes or until chicken has reached 165F.

The Way to His Heart

Fruit Compound Butter ~ Easy and beautiful, this fruit compound buter always looks lovely on the table ~ The Way to His Heart

Mother’s Day is right around the corner and I know most everyone is thinking about breakfasts and brunches and always envisioning something nice. The problem is then most of us start to realize that we may not have time for everything or maybe we realize that it’s the thought that counts and not to go overboard. Mom’s want easy too because we don’t want to have to deal with everyone else stressed out too. Simple and easy can be lovely.

Fruit Compound Butter ~ Easy and beautiful, this fruit compound buter always looks lovely on the table ~ The Way to His Heart

So, what I have here is an easy way to serve your butter and jam that looks beautiful and seems a little bit fancier. It is Mother’s Day after all. You’ll get presentation points and taste points. Yes, you can absolutely serve your butter and jams separately, but why not do something different? There are some fruit butters that require simmering, like apple butter, but I love this easy and fresh approach.

Fruit Compound Butter ~ Easy and beautiful, this fruit compound buter always looks lovely on the table ~ The Way to His Heart

 

Fruit Compound Butter

  • 4 Tbsp unsalted butter, softened
  • 2 heaping Tbsp favorite jam, I used our Rhubarb Strawberry & Blueberry Honey Jams
  • pinch of salt if desired (I don’t usually do this unless the jam needs some help in the flavor department)

Stir butter and jam together until combined. Refrigerate for a couple of hours.

*You can serve the butters in big dollop serving as pictured or you can wrapped it tightly into a log with plastic wrap and then slice into thin rounds as well.

The Way to His Heart

Scallion Couscous

Scallion Couscous ~ The Way to His Heart

Do you ever find yourself in a side dish rut? I feel like we’ve hit a wall with side dishes lately because we’ve hit a new stage with my “picky eaters.” I was in my pantry the other day and I saw a small container of couscous that needed to be used up and I realized it had been ages since I’ve made some. The kids aren’t crazy about it, but they enjoy the novelty of the “tiny balls” rather than rice. I remember making this side dish ages ago, before the kids were born, and thought I’d make it again and see if it stood the test of time.

The lime juice really adds a nice, subtle flavor which is helpful when feeding it to kids. Plain couscous is boring, spiced couscous is too boring. What they do love is my cilantro rice, so I thought I’d give this a try. While the kids ate it, I could tell this shouldn’t go on the twice weekly rotation, but it branched us out a bit and that’s all I need to get out of this rut!

This really pairs nice with lamb or kabobs. I really like the pairing of green onion and lime juice and I think any herb marinated meat would complement this as well. Grilled season is upon us now!

 

Scallion Couscous ~ The Way to His Heart

 

Scallion Couscous

Ingredients

  • 1 cup couscous
  • 3/4 cup boiling water
  • 2 scallions, cut into matchsticks
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lime juice
  • Coarse salt and ground pepper

Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.

Source: Everyday Food, June 2009