I love pork tenderloin! It is so lean and tender and high in protein. I came up with this recipe when I was cleaning out my refrigerator and had these ingredients, and it worked really well!  The peppery arugula with the sweet balsamic glaze really adds to the dish. You can find the tiny sweet and tangy peppers on amazon. I use them in salads and they go really well with this dish. The link is below!

Stuffed Pork Tenderloin

• 1 pork tenderloin, butterflied
• 1/2 cup pesto sauce
• 1 ball fresh mozzarella
• 1 cup chopped sundried tomatoes
• 2 onions
• 2 cloves garlic
• 2 tbs. olive oil
• 1 tbs. butter
• 1/4 cup white wine
• 1 package baby arugula
• 1/2 jar Delallo Sweet and Tangy Peppers
• salt and pepper to taste
• balsamic glaze

Preheat your oven to 375 degrees. In a oven proof pan, saute your sliced onions over medium low heat in 1tbs. olive oil and the butter until caramelized. Add your minced garlic and stir until garlic is fragrant. While the onions are caramelizing,  spread your pesto onto one side of your butterflied pork. Top with slices of fresh mozzarella onto the same side, and top with sundried tomatoes. Close the tenderloin and secure the open end with toothpicks to hold it together. Remove the onion mixture from the pan. Add the remaining tablespoon of olive oil and sear the pork on both sides.  Deglaze the pan with the white wine and cook for about 1 minute. Add the onion mixture back to the pan around the pork and put into the oven for about 35 minutes. Remove from the oven and let sit for about 10 minutes. On a large serving plate, add the arugula. Slice the pork and place the slices over the arugula. Add your onions and juices all over the pork and arugula. Top with some tiny peppers and drizzle with balsamic glaze.

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Carne Asada

 This was my first time making this recipe, and it won't be my last! The marinade was fresh and easy and the steak tasted amazing! I served it with black beans, Spanish rice and some sliced avocado, sweet onion and jalapeno. Eat it on it's own or warm up some corn and flour tortillas and wrap it up. Don't forget to top with your favorite hot sauce, mine is Tapatio linked below.

Carne Asada

• 2.5-3 lbs. skirt steak

Marinade Ingredients:

• 1 orange juiced
• 2 limes juiced
• 2 lemon juiced
• 6 cloves garlic minced
• 3 tbs. olive oil
• 1 pk. sazon seasoning
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 can Modelo or Corona beer
• 1 sliced onion
• 3 tbs. chopped cilantro

Mix all the marinade ingredients in a large bowl. Add the steak and massage thoroughly. Marinate for at least 4 hours or overnight. Remove the steak from the marinade and grill along with the onions over medium high heat about 3-4 minutes each side for medium. Remove from the grill and let sit 10 minutes. It is important to cut the meat against the grain to keep it tender. Slice thin and serve with the onions.

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Italian Romano Beans With Tomatoes

 I like green beans, but I love Romano beans! They are out for a short time in the summer and I always buy an abundance. I found them at Wilson Farms in Lexington, but I am sure they are readily available this time of year. They are also called Italian flat beans and you can cook them two ways. First you can boil or steam them in some salt water till they are tender. While they are cooking, saute garlic in some butter and olive oil. When the beans are done, add them to the garlic and serve with freshly grated pecorino romano cheese. The second way is my favorite!  I make a quick tomato sauce with canned cherry tomatoes, onions, garlic and basil. I get my tomatoes on amazon because I love this brand and they are hard to find in the store, the link is below the photo. I use these for a marinara sauce as well with pasta, they are so sweet! When the beans are cooked, I add them to the sauce and garnish with fresh  basil and romano cheese. They are absolutely delicious and so easy!

• 2 lb. romano beans washed. Snip ends an cut in 1/2
• 1 can cherry tomatoes
• 1 tbs. olive oil
• 3 cloves garlic softened in oil and mashed
• 1 tsp salt
• 1 tsp crushed red pepper
• romano cheese

Clean your beans and add to cold salted water. Boil until tender, about 8-10 minutes. While the beans are cooking, saute garlic in olive oil. When it is soft, mash with a fork. Add crushed pepper to the garlic and oil and add tomatoes. Cook for about 5-10 minutes on low.  Add 1 tsp. chopped basil. Drain beans and add to sauce. Serve from the pan garnished with more fresh basil and grated pecorino romano cheese.

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Avocado Tuna Salad

 I have been trying to pack more protein into my day, and I found the perfect lunch! It is delicious and easy and just takes a few ingredients. This lunch has 53 grams of protein! One of the secrets is the Quest Tortilla Chips. They have 19 grams of protein and 140 calories in a bag. I eat them almost everyday. I also love the Arnolds Keto thins. I am not a keto fan, but these thins have 12 grams of protein and only 100 calories. The whole lunch is 383 calories and fills you up! I also top my tuna with Furikake Japanese seasoning. It has bits of crunch and seaweed an adds a great flavor. The link is below as well.  I have linked the chips below. I order them from Amazon, they are cheaper and you can buy them in bulk. If you are a chip person, they are life changing!

Avocado Tuna Salad

• 1 can drained tuna (I use white chunk)
• 1/2 avocado mashed
• 1 tbs. fat free greek yogurt
• 2 tbs. chopped celery or onion or both
• 2 tbs chopped dill pickles
• pepper
• a few shakes of tapatio hot sauce if you like it spicy

Drain and rinse tuna to get rid of some of the salt. Add the rest of the ingredients in a bowl and mix. Toast your Bread, add the tuna and lettuce and tomato if you like. Enjoy with your chips!

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https://amzn.to/47bTVrf

Shrimp and Scallop Ceviche

 I am finally home for the month of August!  July was a whirlwind between Atlantic City for USTD and our cruise, I wasn't home much at all. I am happy to be home and be able to enjoy my backyard and cook! One of my favorite things to make during the summer is ceviche. It is great for warm weather, easy and delicious. I serve it with either tostada shells or tortilla chips. You can change up the fish to your liking. I have made it with haddock, shrimp, scallops and striped bass. Make sure that you get fresh fish as you will be cooking it in the lime juice. If you are a little worried about not cooking the fish on the stove, you can blanch it in boiling water for a minute, but I prefer to let the acid in the lime cook it. If you like it spicy, add Tapatio hot sauce. It is the best!  Enjoy!

Shrimp and Scallop Ceviche

• 1.5 lb. shrimp and scallops or any combination
• 2 baby cucumbers chopped
• 1 red onion chopped
• 1 jalapeno seeded and chopped
• 1 avocado
• 1/2 cup cilantro
• 2 tbs. olive oil
• 2 cloves garlic
• 2 cups fresh lime juice divided
• 1/2 cup clamato (optional)
• salt and pepper to taste

• chop the shrimp and scallops into bite-sized pieces
• add to a bowl and cover with 1.5 cups lime juice. place in the refrigerator or 1.5 hours.
• in a separate bowl, add chopped onion and cucumber.
• in a food processor, combine jalapeno, cilantro, olive oil, garlic cloves, salt and pepper. Blend till well combined.
• Add the seafood to the chopped vegetables.
• pour the sauce onto your seafood and vegetables and mix well. Add your chopped avocado.
• season with salt and pepper, and add your clamato if you are using it.
• Mix well and add additional cilantro to garnish. Serve immediately with 
• Serve immediately with tortilla chips or tostada shells and tapatio hot sauce!

Happy Mother's Day to my beautiful Momma! Love you❤️

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Kofte Kebab with Rice Pilaf

I was lucky enough to grow up in, and continue to live in a little town that is a very diverse community.  Growing up, the town was split into two sections...the East End and the West End.  The west end consisted mostly of Italian and Irish immigrant families, while the East End was mostly Armenian and Greek families.  Growing up with the influence of the Armenian and Greek culture allowed me to have access to wonderful ingredients and recipes from the neighborhood as well as friends and family who shared their cultural background with me.

One of my favorite Armenian dishes to make is kofte kebab and rice pilaf.  The kebab are made from either ground beef, ground lamb, or a combination of both ( I prefer the combination).  Paired with traditional pilaf, this is a go to meal in my house.  One of the tricks with pilaf is to use a paper towel or dish towel covering the pan while cooking.  The towel absorbs most of the liquid and makes for a really fluffy rice!  I like to mix Greek yogurt, dried mint, minced garlic and olive oil as a condiment for the kebab.  I hope you enjoy the recipe as much as my family does!

Kofte Kebab

3/4 lb lean ground beef (85/15 or leaner)

3/4 lb ground lamb  (*see note below)

2 crushed garlic cloves

2 tbs. chopped parsley

2 tbs. tomato paste

1/2 onion, grated

1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. salt

1/4 tsp pepper

mix all ingredients together and form into football shape kebabs, about 3x2 inches.  Heat grill.  Place Kebabs on grill and grill for about 4-5 minutes on each side.  Remove and serve with rice pilaf.

Armenian Pilaf

1 1/2 cups basmati rice - whatever the ratio is for water to rice, replace the water with the same amount of chicken brother

1/4 cup angel hair pasta broken into pieces

2 tbs. olive oil

2 tbs. butter

1/4 onion finely diced

1 bay leaf

salt and pepper to taste

Add butter and olive oil to a saucepan and heat to medium heat.  When heated, add onion and saute until translucent.  Add the pasta and saute until it turns slightly golden brown. Add rice and stir to coat with the butter and oil. Turn heat down to low and add chicken broth, bay leaf, salt and pepper. Give rice a stir.  Bring to a simmer.  Cover the pan with either 2 layers of paper towel, or a dish cloth and then cover.  Simmer on low for about 15-20 minutes.  Check to see if water is absorbed.  Turn heat off, and leave pan on burner for about 5-10 minutes.  Fluff with a fork and serve.  Garnish with fresh parsley if desired and serve with the Kebab and a lemon wedge  I also serve it with grilled onions and plum tomatoes, yogurt and warm pita bread

*You can use beef only or lamb only.  Adjust the amount to 1 1/2 lbs.