Greek Turkey Burger with Cucumber, Dill & Red Onion Salad

Posted on June 22, 2012 by Terry

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  Nothing is more satisfying than a charbroiled burger during the summer months!  My husband and kids love a juicy burger, but I personally need to mix it up to make it a bit more healthy.  These turkey burgers are delicious and satisfying.  The feta cheese topping seems indulgent yet is full of good healthy fats that satisfy any appetite.  Feel free to skip the bun (pictured below) to ensure you avoid an insulin rush- I promise you will not miss the bread after one bite of  “my big fat (but good fat) Greek burger” :)

 

 

Greek Turkey Burger with Feta and Pepperoncini Cream Cheese Topping

Greek Turkey Burgers Ingredients

  • 2 lbs ground turkey
  • 1 egg
  • 1/2 panko bread crumbs
  • 1/2 finely diced red onion
  • 6oz feta cheese
  • 4 oz cream cheese
  • 1/4 plain Greek yogurt
  • 6-8 pepperoncinis
  • 1 chopped scallion
  • 1 lemon, zested
  • salt & pepper to taste

Directions

  1. In a food processor combine the feta cheese, cream cheese and yogurt until smooth.
  2. Add in peperoncinis, scallion, zest and salt & pepper.  Pulse until coarsely chopped.
  3. In a medium bowl combine the ground turkey, red onion, egg, bread crumbs, salt and pepper.  Let sit for a few minutes to ensure all ingredients are well combined.
  4. Form 6-8 patties and grill medium low for 6 minutes
  5. Flip burgers and place the cream cheese mixture on top of cooked side.  Let burgers cook and the cheese melt for another 4 minutes.
  6. Serve with cucumber salad, tomato slices and kalamata olives

Cucumber, Dill and Red Onion Salad

Cucumber, Dill and Red Onion Salad

Ingredients

  • 1 English cucumber (sliced very thin, use a mandoline)
  • 1 red onion, finely sliced
  • 3 T fresh dill
  • 3 T rice vinegar
  • 1/2 T sugar
  • 1/4 cup olive oil
  • sea salt & pepper to taste

Directions

  1. Slice cucumber and onion using a mandolin.
  2. Whisk sugar, vinegar and olive oil in a large mixing bowl.  Toss in the onion, cucumber and herbs, coating well.
  3. Refrigerate for 1/2 hour and enjoy alongside the Greek Turkey Burger!

Greek Turkey Burger and Cucumber, Dill and Red Onion Salad

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In the Kitchen with 11 Magnolia Lane: Sesame Grilled Pork Chops with Green Apple Slaw

Posted on May 16, 2012 by Terry
Click on the “In the Kitchen with 11 Magnolia Lane” Button to read about our new series

It has been four months since I have changed my eating habits (and began work on this meal plan series!) and I have noticed some serious changes.  The biggest change I’ve made in my diet is to give up bread, pasta, flour, crackers, pretzels and as much processed food as possible.   I still indulge here and there, but it usually leaves me feeling terrible.   That result really has helped me curb my cravings for sugar and processed foods.  Why eat something if the end result makes you feel terrible?  Now, don’t get me wrong– I still drink wine (and even the occasional cosmopolitan :)  ).   I will definitely enjoy  a homemade dessert once in a while without any hesitation.  I am just trying to ensure that I am aware of what I eat, when I eat it and why I am eating it (is it to benefit my health or did I have a bad day and feel I need chocolate?).

Among the physical changes I have experienced are weight loss and inches off my waist line.  That was never my personal goal but it sure is a nice bonus:). My goal was simply to feel  more energized.   I felt like I was walking around in a fog and I grew tired of that low energy feeling.  Managing the sugar (breads, pasta, rice…) has reduced my body from spiking insulin and therefore I am no longer crashing through out the day.  My energy is back which has allowed me to give more of time to my kids, my home, my nutrition, the gym and of course, this blog.

One of the best things I have learned from this journey is that no two bodies are alike so people really need individualized meal plans to feel great.  I am not advocating a low carbohydrate meal plan for everyone but this is how I cook and it works well for me and my family (and lots of my friends too).  The second thing I have learned is that you have to continually educate & advocate for yourself.  I just read an amazing article about eating high fat foods (good fats like avocado and nut oils) are essential to losing weight.  Isn’t that amazing.   You really should check out the article here as I found it fascinating.  We live in this low fat/chemical word and now science is proving that philosophy wrong.  You have to be your own advocate and I hope that some of the meals I provide inspire you to take action in your own the kitchen and your own personal health.

Here is another yummy recipe option to add to your own personal recipe book and here is the spring shopping week 2.

Sesame Grilled Pork Chops and Green Apple Slaw

 

Sesame Grilled Pork Chops with Green Apple Slaw

 


INGREDIENTS:

  • 4-6 pork chops (boneless or bone-in)
  • 1 bottle of your favorite sesame marinade
  • 1 cup mayo
  • 1/4 cup white vinegar
  • 1/3 cup sugar
  • 1 medium green cabbage, shredded
  • 1 medium sweet onion
  • 1 carrot
  • 2 tart green apples
  • Salt & pepper to taste

DIRECTIONS:

  1. Marinade pork chops 30 minutes prior to cooking.
  2. Grill pork chops for approx. 5-6 minutes the first side and 3-4 minutes on the opposite side.  Let stand 5 minutes after you remove them from the grill.
  3. For the slaw, shred the cabbage, onion and carrot into large bowl.   Thinly slice the apple, match-stick style.
  4. Combine the mayo. sugar, vinegar, salt and pepper in a mason jar and shake well until combined.
  5. Pour over the slaw and let sit for a few hours to ensure the flavors come together.
  6. Enjoy!

Enjoy!!

 

Thanks for stopping by~

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In the Kitchen with 11 Magnolia Lane, Tomato Basil Bisque Soup & Avocado Chef’s Salad

Posted on May 2, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

  So…. how are you all liking the Spring Menu so far?

I have really been enjoying the meals on the new spring menu and all the  staples the spring harvest offers.  I continue to be amazed by the power of real food and how much I enjoy cooking it.

Here is a recipe from my Spring Menu that you are sure to love.  The salad is light & healthy and the soup is creamy & comforting.  The perfect combo for those chilly spring showers.

Avacado Chef's Salad with Ranch Dressing

 

Avocado Chef’s Salad

Ingredients

  • 1 large bunch Arugula
  • 1 large bag of pre-washed spinach
  • 1 ripe avocado, sliced
  • 2 Roma tomato, sliced
  • 1 English cucumber, sliced matchstick style
  • 1 yellow pepper, diced
  • 1/4 lb deli ham, diced
  • 1/2  sweet onion, sliced thin

Directions

  1. Wash all veggies, spinach and arugula
  2. Toss the spinach and arugula to combine leaves. Place in a large serving bowl.
  3. Place tomatoes in each corner
  4. Place cucumber in opposite corners
  5. Sprinkle the peppers and onions over the top of the salad
  6. Neatly lay the avocado slices in the center of the salad and sprinkle with the diced ham
  7. Serve with your favorite ranch dressing (this is mine if I don’t have time to make it from scratch).

 

Tomato Basil Bisque

Tomato Basil Bisque

Ingredients:

  • 5 Ripe Roma tomatoes, halved
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 tablespoon chopped garlic
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup heavy cream (omit and double broth if you are Paleo)
  • One 12 ounce can of diced tomatoes
  • 1 cup tomato juice (I used Mrs. T’s bold and spicy bloody mary mix)
  • 1 1/2 teaspoons of sugar
  • 1 bay leaf
  • Fresh Basil, chopped
  • 1/2 teaspoon Italian seasoning
  • Red chili flakes
  • Salt and pepper to taste
  • Parmesan Cheese, grated for garnish (optional)

Directions

  1. Preheat grill and brush grate with a bit of canola oil
  2. Brush tomato halves with olive oil.  Grill them until nicely charred and soft on both sides, 2-3 minutes.
  3. In a deep saucepan, heat 2 tablespoons of oil over medium heat.  Cook onion until soft, approximately 3-4 minutes.  Add in garlic and cook for another 3-4 minutes.
  4. Add tomato paste, stir well and cook for 2-3 minutes.  Mix in broth, and scrape off all the goodies stuck to the bottom of the pan.  Bring the liquid to a low boil.
  5.  Add in the grilled tomatoes, canned tomatoes and tomato juice and bring it up to a simmer.  Add sugar, bay leaf, Italian seasoning, chili flakes (optional) and salt & pepper.  Simmer for 20-25 minutes until soup is combined and flavorful.
  6. Remove from heat and remove bay leaf.
  7. With an immersion blender (a regular blender or food processor will also work), puree soup until smooth.
  8. Return soup to the pot and medium.  Mix in cream, bring soup to a simmer and cook for another 5-10 minutes.  You want the soup to be a beautiful shade of deep orange.
  9. Remove from heat, garnish with basil and Parmesan cheese.
  10. Enjoy
{While you are here, don’t forget to enter our giveaway for a Printable Party Package by leaving a comment on this post HERE–giveaway ends 5/3!}

 

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In the Kitchen: Spring Menu Reveal

Posted on April 17, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

My Spring Menu has “hatched” and I am so excited to share this healthy but satisfying menu that truly captures the essence of spring (at least I think so!).  This menu offers a ton of fresh veggies, light and fluffy fritattas, and energy-packed protein shakes that will get you through a busy morning.  Click here for to download our tasty spring monthly calendar as well as the spring shopping week 1

Spring Menu Reveal

Here are just a few of my favorites from the Spring Menu so far:

1. Fish Cakes with Remoulade Sauce

2. Red Bliss Potato Salad with Mojito Braised Pork

3. Soy Marinaded Skirt Steak with Asparagus and Sugar Snap Pea Stir Fry

4. Romaine and Carrot Slaw

Our “In the Kitchen Series” is designed to make your life easier, providing a healthy, easy to follow meal plan and shopping list. No more drive-throughs, frozen nuggets or unhealthy boxed macaroni and cheese!

I personally feel that spring is a time to refresh, renew and rejoice.  It is the perfect time to focus on your health and possibly a good time to begin spring cleaning–not your closets, I am talking about your diet and your body.

So many of us rely on carbohydrates, caffeine and sugar to make it through the day.  We poison our bodies with excess and wonder why we feel so tired.  Trust me, I know how hard it is to change bad eating habits.  I have been there and done that!  In fact, I have been there and done that so many times that I constantly need to remind and challenge myself to stay on a healthy life track.  There are so many ways to spring cleanse but I wanted to share a story recently shared with us from our good friend and guest blogger Kara Pfau, we thought it was an important message and we asked her if she would share it here too.

Kara is an expert when it comes to good healthy eating habits and she, like most of us, was sick of living in the fog of unhealthy eating and caffeine dependence.  She was searching for clarity, energy and of course wanted to feel and look great.  Here is what Kara has to share about cleansing our bodies:

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Kara…Why do we need to detox and cleanse our bodies?

It’s simple, we are a product of our environment and we are exposed to toxins in the air we breathe, the foods we eat and the products we use on our skin. You are a subtotal of those toxins and these toxins stay in our tissues and fat for long periods of time.  Unfortunately, these toxins we let into our bodies really don’t want to leave.  In fact, they love to live in our tissue and fat cells.  When this happens, it causes inflammation which can lead to more serious health problems such as heart disease, diabetes and cancer.

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Here is the good news, we can do something about this! By simply detoxing our systems daily you can reclaim your health.  First, I suggest you avoid hurtful toxins, take supplements that support your liver/ kidneys and of course, exercise!!

Last year I decided to do this 30 day challenge and it has changed my life. I did note that my intense cravings for sugar, carbohydrates, coffee and wine were a result of an imbalance of blood sugar in my body as well as an indication of a sensitivity to several of these allergenic foods. As a result of this program I began working out 4-5 times a week, picked up a new sport of tennis, lost my strong sugar cravings, had a much clearer mind ridding that foggy state I had been in from the overload of sugar and toxins, and had an enormous amount of energy to get through all the events of the day with 2 small children.

The program I followed was Arbonne’s 30 Days to Fit which is an overall body cleanse that encompasses eating whole fresh foods, eliminating allergenic foods, balancing your blood sugar, increasing nutrient intake, and supporting the body’s 4 elimination pathways (the liver, kidneys, intestines and your largest detoxifying organ, your skin).

Arbonne 30 Day Fit Program

Your liver regenerates every 45 days, your brain regenerates every 60 days, your bones regenerate every 90 days, and your skin every 30 days.

Balancing your blood sugar is crucial to your health and balancing your PH is essential as diseases grow in acidic environment. Every food is either alkaline forming or acidic forming and next post I will go into which foods to eliminate, how they impact your blood sugar and ph imbalance and how these foods might be causing you to hold on to pounds you wouldn’t mind parting with!

The 30 days of detoxing and cleansing helped me accomplish all 5 things above. The program includes eliminating inflammatory type foods an help your body automatically release toxins. Weight loss is a by-product of this cleanse. 80% of your immune system is in your gut as well as 80% of your serotonin so the main goal of this cleanse is to help you feel as good as you can, reclaim your teenage like energy, and have clarity and release those toxins that may have been building in your system for quite some time!

I invite you to take the plunge and challenge yourself to a 30-day spring cleanse!

In wellness and good health,

Kara

(If you want more information on how to begin a 30 day detox, you can email Kara directly at karapfau@yahoo.com)

Thanks so much for your insight Kara, we are so excited to have you on board as our health guru:).  I tried to keep all this useful information in mind while creating the spring menu.  My goal is to keep me, my family, and our readers healthy and well-balanced so we too can enjoy the “feel-good” life Kara describes above.  I will continue to featured recipes from the Spring Menu over the next couple of months so please stay tuned (either via Linky Tools, Facebook or email subscription) as you don’t want to miss a thing.

Thanks for stopping by and enjoy!

 

 

 

 

 

 

 

**The information contained in this website is for general information purposes only.  While we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind. Any reliance you place on such information is therefore strictly at your own risk.  Please always consult your doctor/dietitian prior to making any health related changes**

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Ginger Soy Marinated Skirt Steak with Sugar Snap Peas and Asaparagus Stir Fry

Posted on April 9, 2012 by Terry

Soy Marinated Skirt Steak with Sugar Snap Peas and Asparagus Stir Fry

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For the Marinade:

Ingredients

  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced green onion
  • Handful of coarsely chopped cilantro
  • 1 teaspoon ground ginger
  • 1/2 teaspoon of black pepper
  • 1 (1.5- 2 lb) beef skirt or flank steak

A simple soy marinade makes this skirt steak extra tasty

Grilling Instructions:

I marinated the skirt steak overnight and the flavor was wonderful.  If you didn’t plan ahead or you just don’t have that kind of time, I would let it soak for at least 3 hours prior to grilling.

Directions:

  1. Preheat your grill to medium low.
  2. Cook steak for approx. 6-8 minutes per side.
  3. Remove steak from grill and let it sit under a tent of foil for at least 5 minutes.

Grill approx. 6 minutes until steak is nicely browned

 

Slice against the grain of the meat

 

Sugar Snap Peas and Asparagus Stir Fry adapted from Everyday Food

This very quick and easy stir fry is an excellent side dish for the Ginger Soy Skirt Steak.

Ingredients:

  • 8 ounces sugar snap peas
  • 1 bunch asparagus, cut into 2 inch pieces
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water
  • 2 tablespoons of soy sauce
  • 2 tablespoons rice wine vinegar

Directions:

  1. Combine snap peas, asparagus, red pepper flakes, garlic and water in a skillet.  Cook, tossing until veggies are crisp-tender (Approx. 3-5 minutes)
  2. Add soy and vinegar, toss, and cook a few additional minutes until well combined.
  3. Serve with skirt steak and enjoy!!!

Enjoy!

 

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My new favorite Salad…..

Posted on March 12, 2012 by Terry

I am so excited to share that the Spring Month of Meals Calendar is almost complete and everything looks so yummy.  I have to admit that I have been doing lots of taste testing over the past month to ensure the menu is healthy, nutritious and of course tasty.  It is full of spring fare so get ready to hit your local farmers markets and take advantage of what this delightful season has to offer.

I stumbled upon this amazing salad while taste testing my way through a recent Martha Stewart magazine.  It has become my go to meal this past week, I just cannot get enough of it.  I don’t think it will make the spring menu cut so enjoy it while you can as an alternative under the winter menu :) - Yummm!!

Roasted Green Beans, Sweet Potato and Walnut Salad

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Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 medium red onion, quartered
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 package Ready to Eat green beans (I like the microwavable bags of green beans- they are so easy)
  • 1/3 cup walnuts
  • 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
  • One bottle of Marzetti “Simply Dressed” Ranch Salad Dressing

Directions

  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
  2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
  3. Toss with a couple spoonfuls of Ranch Dressing and enjoy!

Adapted from Martha Stewart Red-Leaf Salad with Roasted Sweet Potatoes Here is another recipe that pairs wonderfully with this salad.  I hope you enjoy this as much as I do.

 

 

 

 

Roasted Lemon Chicken

 

 

 

 

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Roasted Lemon Chicken

We recently had a terrific sale on chicken leg quarters at our local super marker so I decided to stocked up.  Of course, the dilemma is how to cook them as I personally prefer chicken breast to dark meat.  I know that there are many health benefits to adding dark meat to your diet.  Legs and thighs have a tad bit more fat than breast meat but it is minimal and shouldn’t deter you from eating it.  The benefits of dark meat over white is that it is richer in zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, iron.  It is also cheaper so if you are on a budget or cannot pass up a sale (like me:), this is the perfect recipe for you.

Ingredients

  • 3-4lbs of Chicken leg quarters
  • 2 tbsp. of butter
  • 1/4 cup fresh lemon juice
  • 2 tbsp EVOO
  • 2 lemons, sliced
  • 2 tbsp. fresh minced chives and mint
  • 1 tbsp. minced garlic
  • 1/2 tsp. salt and pepper

Direction

  1. Preheat oven to 450 degrees
  2. Heat a large skillet and melt butter.  Place chicken skin side down and brown 3-5 minutes
  3. Transfer chicken (skin side up) to roasting pan and place sliced lemons on top each piece.
  4. Place roasting into pan oven and bake for approx. 45 minutes.
  5. While the chicken is baking, add the lemon juice, evoo, mint, chives, salt and pepper to skillet.  Mix well and serve with chicken and additional lemons.

Feel free to combine the two recipes for a wonderfully balanced meal.

Roasted Lemon Chicken and Green Bean Salad

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In the Kitchen with 11 Magnolia Lane; Winter Meal Planning Calendar and Shopping Lists for Weeks 3 & 4

Posted on February 29, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

I know you have all been anxiously awaiting the second half of the Winter Monthly Calendar Weeks 3 & 4 as well as the shopping lists for Week 3 and Week 4.

Thank you for your patience and I hope your taste buds are ready for some yummy and healthy winter comfort foods.

I will be posting the recipe with printables this week and next.  Please remember that you can click on the above button to catch up with this tasty and healthy meal planning series.  I also wanted to share that the attached winter monthly calendar lists the entire month of meals so make sure to scroll down past weeks 1 & 2 to view weeks 3 & 4.

Chicken Stock for the Soul:

CLICK HERE: Nourishing Days Chicken Stock

I mentioned on my last post that I was going to share how to make your own chicken stock but I cannot take credit for this recipe. Shannon over at Nourishingdays.com was my inspiration for this post as she taught me how wonderful and easy making your own stock can be.

Making your own chicken stock is an unbelievable experience and it is so easy to do!  I just began making my own stock a couple months ago and kick myself for not doing this earlier.  I personally felt I had to be an older and wiser woman in the kitchen to truly understand the art of stock making, something only my mother or grandmother could understand how to do.  But, no– you do not have to be older, wiser or even a good cook to be able to make your own stock!  It is seriously simple and everyone and anyone should be doing it for the health benefits alone.

Here are just a few reasons to make your own stock:

1) Your house will smell like Thanksgiving dinner. The aroma is wonderful, nostalgic and makes you feel warm and cozy inside.  It just delights your senses and makes working at home a joyful experience.

2) You are recycling all the bits and pieces of chicken and vegetables that you may normally throw away which saves you money and offers many health benefits.  Those bits and pieces of chicken bone, cartilage, and veggies offer a bounty of nutritious minerals that our body’s can easily absorb.  It is full of calcium and aids in digestion.  Lastly, what is more nurturing than a bowl of hot homemade chicken soup when you are sick?

3.  It is too EASY not to make your own stock and it truly makes all your recipes taste better.  Move over store bought stock filled with MSG, you are no longer welcome in my recipes!

Thanks again for stopping by and cheers!! I will be back with more recipes for the monthly menu, so stop in again soon.

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In the Kitchen with 11 Magnolia Lane, Week #2

Posted on February 16, 2012 by Terry

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

Welcome to week #2 of In the Kitchen at 11 Magnolia Lane. I know that in real time we are more than two weeks into the series, but cyber time seems to move at a different pace. We have so many interests here at 11 Magnolia Lane: home make-overs, DIY projects, fashion, photography, women’s health and, of course, cooking – my personal favorite. We feel that each post deserves its far share of time in the spotlight which is why the meal plans may seem to be taking a while to post but I promise that by the end of this series, you will have a complete set of seasonal menus, over 100 printable recipes and take-along shopping lists to get you through the entire YEAR of meal planning!! Please stick with me as I navigate through this new process and I promise you will not be disappointed:)

I need to kick off this post with some updates:

  1. I have made a few adjustments to the Winter Monthly Calendar, Week 2.  I am cooking and prepping a week ahead of you all to ensure that I have all the correct information and the meals come out as expected.  I hit a speed bump last week and felt the menu needed to be tweaked.  You can re-print the calendar above as well as the Revised Shopping List, Week #2.
  2. Week #3 and Week #4 are going to be released very soon. Please stay tuned as I hope to post the complete winter calendar by late next week.
  3. Lastly, I am very excited to announce that Kara Pfau, dear friend to 11 Magnolia Lane, is going to share her wisdom about women’s health, vitamins/supplements,  and together we are going to challenge each of you to take part in a “Spring Cleanse”. We are so excited to have Kara as a guest writer and I know you are going to find her health and fitness advice both inspirational and informative.

Here are few tasty recipes for week two:

Photo Source

Italian Pot Roast Printable Recipe

Turkey Meatballs

Parmesan & Turkey Meatball Printable Recipe

Photo Source

Shrimp Skewers Printable Recipe

Still to come this week… make your own crock-pot chicken stock and nourish your soul with homemade chicken soup!  Thanks for stopping by and enjoy!

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Tilapia with Sherried Green Beans, Mushrooms and Tomatoes

Posted on February 7, 2012 by Terry

Tilapia with Green Beans, Mushrooms and Tomato

Tilapia with Sherried Grean Beans, Mushrooms and Tomatoes

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Ingredients

  • 4 Tilapia filets
  • 1 1/4 pounds green beans, trimmed and cut in half
  • Coarse salt and pepper
  • 1/4 teaspoon of garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoon butter
  • 1 onion, finely chopped
  • 1/2 container of mushrooms sliced
  • 10-12 grape tomatoes sliced in half
  • 1/2 cup dry sherry
  • 1/4 cup heavy cream or half and half

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.
  2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with salt, pepper and garlic powder.
  3. Bake for 10-15 minutes until you see the edges of the fish begin to slightly brown and crisp.
  4. Bring a pot of water to a boil and simmer green beans in salted water for 5 minutes.  Drain green beans.
  5. Heat a non-stick skillet to moderate heat.
  6. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper.  Add tomatoes and saute 3 to 5 minutes, add beans back to the pan heat through.
  7. Heat green beans through and add sherry then add the cream. Cook for 2-4 minutes. Transfer green beans, mushrooms and tomato cream to a serving plate.
  8. Remove tilapia from oven and place over top the green bean cream sauce.
New to our blog or to this series, Click on the button below to check out our Month of Meals and Shopping Lists.

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

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Spice Rubbed Pork Tenderloin with Roasted Squash

Posted on February 6, 2012 by Terry

Spice Rubbed Grilled Tenderloin

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I hope you all have found some spare time to print off the February Menu Calendar as well as the shopping list week 1 .  If not, no worries!  Just click on the “In the Kitchen with 11 Magnolia Lane” button below to read the introductory post in this series and get up to speed.

CLICK HERE for our new series: "In the Kitchen with 11 Magnolia Lane"

This is one of my favorite meals because I love to grill.  It is a fast way to create a tasty meal with very easy clean up.   My husband recently bought a combo charcoal & gas grill.  I have to admit, we use the charcoal more often than the gas because it adds so much flavor.  Don’t worry, if you do not have a grill because you can also bake your pork loin in the oven alongside the tasty squash.

Spiced Grilled Pork Tenderloin

(Click here for spice grilled pork tenderloin printable recipe)

Spices make all the difference in this meal

Ingredients

  • 1 (4 pound) boneless pork top loin roast (single loin)
  • 1 teaspoon olive oil
  • 2 teaspoons granulated sugar
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion salt
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Directions

  1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover.
  2. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce.

Low on time, just cook on direct heat until internal temps reach 160, approx. 20-25 minutes No grill, no worries.  Just bake pork loin in oven at 400 degrees until internal temps reach 160, approx. 25-30 minutes In my opinion, the perfect compliment to something spicy is something sweet so that is why I selected roasted squash to accompany this dish.  Most varieties of squash is very low in carbohydrates and very high in vitamins.  The butternut and acorn squash are more similar to a sweet potato when it comes to carbs so I usually eat these two sparingly.  Since the pork is a very lean meat and because of all the spices in the rub,  I choose to indulge with a butternut squash for this particular meal.  I hope you enjoy each and every bite as much as I do!

Roasted Butternut Squash

Ingredients for Squash

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/3 cup grated Parmesan cheese

Directions

  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.  Sprinkle with Parmesan cheese and serve.

Thanks for stopping by and cheers!

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