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Cast Iron Pork Tenderloin with Potatoes & Brussel Sprouts 

2/19/2015

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I seriously cannot wait for spring. The colors, the warmth & everything that winter is lacking right now. This cast iron, one pan recipe is easy & provides you with those vibrant colors missing at this time of the year. Sink your teeth into tender pork & savory vegetables while impressing yourself with how beautifully it looks & smells coming our of your oven. Share this deliciously juicy tenderloin with those who need a bit of love this time of year & perhaps a bit of the sun's vitamin E.   
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What you need: 
1lb pork tenderloin 
about 2 cups of sliced tri color potatoes (I like the tri colors ones best because they add beautiful color, but you can use your favorite too) 
about 1.5 cups of brussel sprouts cut into fourths
rosemary 
around 2  tablespoons garlic powder 
salt & pepper 
olive oil  


What to do: 
Preheat oven 400F. 

Rub tenderloin with about 1 tablespoon of olive oil. Season with about 2 tablespoons of salt & 1 tablespoon of pepper & 1 tablespoon garlic powder, make sure you get all sides.  

Place sprigs of rosemary on top of & below tenderloin. Tie sprigs of rosemary on roast with kitchen twine about an inch & a half apart to hold in flavor. Place seasoned roast in cast iron skillet. 

In a bowl, mix sliced potatoes & brussel sprouts with 2 table spoons of olive oil , about 3/4 tablespoon of garlic powder, salt & pepper & rosemary. Make sure vegetables are coated. Place them around the tenderloin. 

Roast in the oven for about 30 minutes or until the internal temperature is about 150F.

Enjoy with JC Cellars "The Imposter" red wine. Fantastic deep red wine with berries & smokey oak flavor. 

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Remember when cleaning your cast iron skillet DO NOT use soap or allow to soak in water. For more detailed instructions on cleaning click here. 
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Shrimp & Sausage Gumbo 

2/17/2015

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Fat Tuesday & every Tuesday in this freezing winter deserves a good, hot flavorful gumbo. Big shout out to my little brother John Henry who works at the Lost Cajun in Colorado. The man is a genius in the kitchen & offered me some great tips while I made my first gumbo. You might get a little scared thinking to yourself "Hell no, gumbo is super hard to make", you are wrong it is an absolute breeze. It makes your house smell truly delightful & like you know what you are doing if people get a whiff. Bring on that New Orleans flavor & listen to a little Iko Iko by the Dixie Cups to get you going. 
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What you need: 
1/2 lb uncooked shrimp, peeled & deveined
1 lb sausage (Italian is good, if you like it hot hot hot use chorizo or a hot sausage)
1 medium yellow onion chopped 
3/4 cup chopped celery 
1 bell pepper 
1/2 cup of parsley 
splash of Worcestershire
flour 
butter 
2 cloves of chopped garlic
5 cups of chicken stock 

What to do: 
Put slow cooker on high & add 3 cups of stock. In a large pan, on medium heat,  heat 2 tablespoons of butter & add onion. Stir to coat onion with butter. While onion cooks, cut pepper into small bite size pieces, chop celery & garlic. Add to pan & coat with butter.  

Add 2 cups of stock & bring to a simmer. Add chopped parsley. 

In a separate pan, cook pieces of sausage.  While sausage cooks, transfer vegetables & stock over to slow cooker (add to your 3 cups of stock already heating up). 

Once cooked on the outside (for about 4 or 5 minutes) , add sausage to slow cooker. 

*TIP don't cook the sausage all the way through because it will continue to cook in the slow cooker & add flavor to your gumbo. (Tip- Curtesy of my little Bro, JH) 

While pan is still hot with sausage drippings, add 1 tablespoon of butter. Melt the butter then whisk in three tablespoons of flour. Whisk into a thick roux, then add to slow cooker & stir. 

Rinse & peel shrimp & add to gumbo they will cook in the broth.

Add 1/2 teaspoon of smoked paprika & stir. Cook on high for 1.5 hours, salt & pepper to taste & serve over rice. 


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Salmon Quesadilla with Avocado & Goat Cheese

2/11/2015

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Looking for a quick healthy meal to get through the week? My salmon quesadilla is the winner. Super easy & full of that bright flavor you've been missing all winter long. Get those taste buds prepped for spring with zesty lime & avocado, rich goat cheese will keep you coming back for that next bite.  Try a sauvignon blanc or unoaked chardonnay to complete the meal. I paired this meal with organic Bonterra sauv blanc. Not too expensive & full of bright, crisp flavor. Enjoy. 
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what you need: (makes 2 quesadillas) 
1/2 lb salmon 
avocado 
goat cheese ( I used herbed goat cheese)
1/2 clove garlic 
lime
1 tablespoon olive oil 
1/2 teaspoon onion powder 
salt & pepper
2 whole wheat tortillas


what to do:
Preheat oven to 400F. Coat salmon in olive oil, squeeze on a bit of lime, then salt & pepper. Cook for 15-20 minutes. 

In a bowl, smash avocado & mix in chopped garlic, a squeeze of lime & onion powder. Salt & pepper to taste. 

On the tortilla spread goat cheese on one side, place pieces of salmon & top with avocado spread. Fold empty side over. Place in oven for about 5 minutes to heat up tortilla & then enjoy!


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    A working girl in love with good food, drink & good conversation. 

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