Category Archives: Recipes

Quick & Juicy Pork Tenderloin

This recipe is in our dinner rotation here at Casa FSL.  It’s super simple, flavorful, and juicy.  Oh yeah, it’s lean too.  An easy win.

I make this in my covered stoneware baker which cuts the roasting time in half.  Really.  Invest in one (mine’s Pampered Chef, but I’m sure any one would be fine).  It works like a high speed crockpot.  Dump everything in, cover it, pop it in the oven, and pull it out in 30 minutes (when it should have taken an hour).

My sister-in-law gave me this recipe, she’s awesome.

Pre-heat the oven to 375 F

Plop the meat and cut potatoes into your baker

 

Mix up 1/3 c balsamic vinegar, 1/3 c olive oil, 1/3 c chicken stock & 1 t minced garlic.

Pour on top of the tenderloin and potatoes.

Sprinkle with rosemary, salt & pepper.

 

Cover & bake for about 30 minutes.

Let stand for 5 minutes.

Slice & serve.

 

Ingredients:

1 pork tenderloin

1 t minced garlic

1 t rosemary

1/3 c olive oil

1/3 c low sodium chicken stock

1/3 c balsamic vinegar

salt

pepper

a few red potatoes cut into uniform bite-sized pieces (I used 5 baby ones)

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Place the tenderloin in the baker and surround with cut up potatoes.

Mix the liquid ingredients and the garlic in a small bowl, then pour over meat & potatoes.

Sprinkle on the rosemary, salt & pepper.

Cover & bake until pork reaches 155 F in the center.  Let this stand for about 5 minutes. Pork is supposed to be 160 F, it should keep cooking in it’s juices while it stands it will reach 160 during this process.  If you overcook pork it’s like chewing on Manolos.  Not good.  If you want to be on the safe side, however, cook until meat registers at 160. The potatoes should be soft enough to stick a fork in easily.

 

 

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The Best Chipotle Chicken Recipe Ever!

Over here at Casa FSL, I’m a bit of a gambler. I play Dinner-Time-Russian-Roulette.  About every week or so, I create or road test a new recipe.  Some nights are good, some nights get the thumbs down, other nights meh.

Let me paint a little picture for you guys.  Once I tried to make “Honey Sauced Crock Pot Chicken”.  That ended in Mr.FSL taking a bite and saying “This steak is a little dusty.” Um, it started as chicken.  Dusty?! Yeeeeah. Some new dinner attempts just don’t work.

This one did more than work.  It’s seriously the best new recipe I’ve gotten my hands on in a long time.  It will be making an appearance in my dinner rotation for sure.  Plus it took like 30 minutes from start to finish.  Really. I got it from Cooking Light Magazine.

Pre-heat the oven to 350F.

Combine

1/4c minced onion

1/4c agave nectar

3 T low-sodium, fat-free chicken broth

1 minced chipotle pepper

1T adobo sauce from the chipotle can

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I didn’t have minced onion and couldn’t find minced chipotle in the store.  So I did what I always do.  I threw all of the above ingredients into my trusty Magic Bullet.

Poof!  Minced everything!  This is cutting edge cooking folks.

Heat an oven-proof skillet over medium-high heat. Add 2 teaspoons of olive oil.  Sprinkle 4 chicken breast halves with salt & pepper, then add the chicken to the pan.

Cook for about 3 minutes on each side or until browned.

Add onion mixture to pan; bring to a boil.

Bake for 8 minutes (or until chicken temp reaches 165F).  Flip once and baste.  Remove chicken from the pan.

Return pan to medium heat and  bring glaze to a boil.  Cook until thick and bubbly.   Stir in 1 tablespoon of fresh lime juice.

Pour over chicken.  I served mine with lime slices and blue corn chips.

1 Serving = 1 breast half (no chips). Calories per serving : 276.  Winner winner chicken dinner!

*Side Note*

I wrote this post twice.  It was much more entertaining the first time around.  Sorry 😦  .  I swear this recipe is AH-MAZING!  Give it a test drive on your stove & let me know how you liked it! And, wash it down with a Skinny Girl Margarita while you’re at it 😉 !

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Do you have a “dinner rotation” of tried & true recipes?  Or are you a kamikaze chef like moi?

Donkey Kong Power Cookies

When I was in elementary and middle school, Nintendo, Super Nintendo, and Game Cube were the cool hi-tech video games in our house.  My little sister and I would play Donkey Kong until our eyes were swirling.  No lie, at one point we actually were hallucinating that we were hearing the Banana Fairy!  Don’t judge.  Sick. I know. Mishy, you know what I’m talking about, girl!! (sigh) The good old days.

click image for source

Well, our mom raised us a chocoholics.  It’s genetic.  Brownie or chocolate chip cookie crumbs were probably packed under our fingernails and chocolate smeared on our cheeks as we magically imagined ourselves as super-strong gorillas.   Every now and then a banana would find its way into our coco-laden kitchen, one of us would grab it, hold it in the air like it was a light saber and say “Ooooooh! Banana!”.

What?!

I never said we were normal.

I’ve been feeling pretty nostalgic lately, so I whipped up a healthy nod to our Donkey Kong Country days  last night.

These cookies are perfect as a grab & go snack, breakfast, or as dessert. They are loaded with protein and taste awesome. The only added sugar comes from the chocolate chips (which is a trivial amount, and can be omitted if you like…but why would anyone want to omit chocolate?! To each his own, I’m not hating 😉  ).

Pre-heat the oven to 350.

Mix together the dry ingredients first in a large bowl.

* 1 1/2 cups old fashioned oats  (you may need more if you need to make the dough thicker)

* 3 scoops of  protein powder (I used BSN’s cinnamon roll but any flavor will do)

* scant 1/2 t baking soda

* a dash of cinnamon

Next, add in your wet ingredients.

* 1/3 c skim milk

* 2 egg whites

* 1/4 c canola oil

* 1 t vanilla extract

In a smaller bowl, mash 2 very ripe bananas.  These guys almost got tossed by Mr. FSL because they were “gross”.  I thought they were just perfect 😀  So did my furry friend who was eyeballing them for a week now.

OOOOH! BANANA! (I couldn't resist)

Mash them up and leave them pretty lumpy.  The banana lumps will keep these muffins really moist and chewy.

Fold in the mashed bananas.

Measure out 1/4 cup mini sized semi-sweet chocolate chips.

Fold in the chocolate chips.

I felt like I needed a doughier consistency so I added a little more oats.

Once you’ve reached your dough consistency, coat a baking sheet with non-stick spray.

Taste the dough because it’s awesome.  (disclaimer: you shouldn’t eat raw eggs, but I did and I lived to tell about it 😉 )

I used a medium sized cookie scoop and lined them up like little soldiers on the tray.  They don’t really spread much, so they can be pretty close together.

Bake until the edges are golden brown. Mine took about 9 minutes, but keep checking on these guys.

Let them cool.  (Check out my new Valentine’s Day dishes I scored for 50 cents each!!)

Store in an airtight container.  This recipe makes about 2 dozen cookies.

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What food brings back childhood memories for you?  Were you into video games as a kid?  Which ones?  Did you have any hallucinations of banana fairy twinkly sounds?

Mint Chocolate Dipped Oreos: A Photo Recipe :)


Place oreos on waxed paper. Have this ready…

Let them harden. Pop in the freezer to make this happen faster!

 

Easy Caprese Bites

Tomato, fresh basil, and fresh mozzarella is one of my favorite flavor combinations.  It tastes light and fresh.  This appetizer was one of the first to go at our party last week.  The best party appetizers you can eat with your fingers (plus, that means no forks to wash…1 less thing to clean right?!).

These couldn’t be easier, and look gorgeous just sitting there on a plate. The Christmas colors just happened to be a bonus.

You’ll need:

fresh mozzarella cheese in tiny balls or cut up into bite size pieces

grape tomatoes

fresh basil

toothpicks

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Wrap a basil leaf around a tomato and mozzarella ball. Hold together with a toothpick.

It’s complicated.

These would be fantastic drizzled with a bit of balsamic vinegar and extra-virgin olive oil!

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What is your easiest party appetizer?  Share your recipe in the comment section!

Skinny Pizza Dip

Who doesn’t like pizza?  Really though.  I’ve never met a person that doesn’t like pizza. If you don’t, I don’t think we can be friends anymore.

Mr. FSL despises anything that is classified as a “dip”.  He thinks all dip is gross.  Especially if there’s any sour cream or cream cheese involved.  He actually makes this odd mock barf noise when those particular ingredients are mentioned out loud.  Not kidding.

I made three different hot dips in my new triple crockpot buffet thing-a-ma-bobber.  I made low fat  turkey taco dip (recipe here) and a full fat bacon and cheese dip (I’ll post that next week 😉 ).  I didn’t tell him what was in the pizza dip and he took it upon himself to test it.  He said verbatim “Woah! You need to make this again!  It’s awesome”.

I’ve eaten pizza dips before.  They are dangerously addicting.  I’m always the girl at the party with sauce around her lips when this stuff is around. Embarrassing.

I got my saucy little paws on the recipe so I can hoover it down without an audience to gross out make it for parties.  I doctored it up to make it lighter so I can eat twice as much.  I switched out the full fat version for low fat.  I don’t choose the non-fat version when it comes to dairy because it tastes weird to me and it tends to have a watery consistency.  Ew.

Here’s how I made it…

2 packages of low fat cream cheese (if you’re like my husband, insert weird belchy noise here)

2 teaspoons of Italian seasoning

2 cups

2 cups shredded part-skim mozzarella

1 cup grated Parmesan cheese

1 (16oz) jar of pizza sauce

1/2 cup diced green bell pepper, olives, onion, olives, (whatever “topping” you like on your pizza)

1 Baguette sliced for dipping

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In a bowl, combine the cream cheese and the Italian seasoning.

Spread in the bottom of the crockpot.

Next, sprinkle 1/2 of the shredded mozzarella and 1/2 of the grated cheese over the cream cheese mixture.

Pour the jar of pizza sauce on top.

Sprinkle the remaining cheeses and any “toppings” on top.

Put the crockpot on high for about an hour, then switch to low heat for 3 hours to serve.

I’m a bad blogger.  I forgot to snap a finished photo.  You’re just going to have to take my fatkid word on this one.  It was demolished in like an hour flat.  All of it.  My husband said it tasted like a cross between bagel bites and pizza rolls.  I though it tasted more like Elio’s Pizza.  Either way, it is something you need to make.

Now.

Go ahead.

I’ll wait 😀

What’s your fave party dip?

Red Velvet Pudding Shots

I swear I’m not a lush.

Once I find something that is a hit at every party, I try every variation I can think of.  Here’s the latest incarnation of the pudding shot.

Red Velvet.

I was getting ready for our annual Ugly Christmas Sweater Party.  Pudding shots were a must.  I had pistachio and I had cookies & cream already mixed and poured.  Ready to roll.  I wanted something festive and all I had was vanilla pudding.  I grabbed this lovely bottle instead of the usual whipped cream vodka.

1 1/4 cups of Devil’s Food Cake flavored vodka

3/4 cup of whole milk

a packet of instant vanilla pudding mix

a lot of red food coloring

a tub of cool whip

Mix it all up!

Pour into squeezable shot cups.

Top with whipped cream & garnish!

Poof! Holiday cheer in a cup!

3 Ingredient Nutella Cookies

If this is not your first time on this blog, I’m guessing that you already know about my Nutella obsession. If it is your first time here, you now know one of my weaknesses.

Even if you are not a Nutella fan, you will probably like these cookies. The hazelnut flavor is not very prominent. Think of it as a cross between a fudge brownie and a good old fashioned chocolate cookie.

I found the recipe ( wait for it ) on Pinterest. Shocking, I know.

Hold on to your seats…

1 cup of Nutella

1 cup of all purpose flour

1 egg

That’s it.

Mix until uniform consistency. I used my hands because it was a pretty thick dough.

I suppose you could spoon these puppies right onto a baking sheet and call it a day. It was almost too easy. I felt guilty. I am weird.

I covered the chocolatey lump of dough with waxed paper and used a rolling pin to make it about 1/2 inch thick. Maybe a hair thinner.

I have been itching to use my new cookie cutters, so I picked one out and cut cut cut.

I sprayed the baking sheet with nonstick spray and laid the cookies out.

Bake them for six minutes on 350. They barely spread out at all, so I put them pretty close together.

I sprinkled a little powdered sugar on top for an extra dose of happiness.

There ya have it. The easiest cookie from scratch recipe I know. Enjoy!!

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What’s the easiest cookie recipe you have up your sleeve? Share it here!!

Funfetti Cake Batter Truffles

I’m definitely ending up on somebody’s naughty list for posting this recipe.

Not everyone is freaky like me.  I eat cake batter.  There.  I said it.

I eat cake batter and I love it!

I’m not saying it’s a good idea for everyone to eat cake batter.

But if you’re into it, you will gobble these up!

They’re really sweet.  Not normally my thing.  But, these are addicting.

I found the recipe here, and slightly tweaked it of course.  I usually won’t post my variation if I don’t particularly care for it, but my friends ate these and went bananas for them.  I’ll post the recipe both ways.

Here’s her recipe:

  • 1 can of sweetened condensed milk
  • 3 tablespoon butter
  • ¾ cup cake mix, dry
  • 2/3 cups chocolate, melted (for dipping)

Instructions:

1. Place sweetened condensed milk and butter in a pan over low heat. Heat mixture for about 10-15 minutes, making sure to stir constantly. Continue to heat until mixture can hold a line when a spoon or spatula is drawn through the mixture. Remove from heat and add dry cake mix and stir to combine. Set mixture aside for 5-10 minutes before rolling.

2. Lightly butter hands and roll mixture in 3/4 inch balls. Chill for 20 minutes and dip in chocolate. Then set dipped bombes aside for chocolate to set. *Optional: Dip in chocolate glaze. Recipe follows.

Chocolate Glaze
• 2/3 cups dark chocolate
• 1 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 3-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until a dipping consistency is reached. Set aside and let mixture cool to warm.

My version is the same, except I attempted a white chocolate glaze.  I don’t even like white chocolate, but the idea of vanilla frosting with the cake batter center sounded enticing.  In the end, I would have just stuck with the chocolate.  I made her glaze recipe and substituted the dark chocolate with white chocolate.  Enough blabbering, here we go…

 

Pour an entire can of sweetened condensed milk into a pan.

Next, add in 3 tablespoons of butter.  These are super healthy 😉 .

Constantly stir over low heat for 10 to 15 minutes.  At first the consistency will thin out, so you want to keep stirring until it gets thick again. When it does, remove from heat.  Add in your dry boxed cake mix.  I used a butter yellow cake mix.

Stir it in until well mixed.

I added in sprinkles at this point for fun purposes.

Mix just until they are evenly distributed.  They might melt into a muddy color if you stir them up too much.

Let this mixture firm up a bit as it cools for about 15 minutes.

Roll them into bite sized balls and eat 5 or 6 to test them. Next, place on a baking sheet covered with waxed paper, then pop them into the fridge for about 20 minutes.

This is where we make the glaze.  If you’re looking for easy, melt some chocolate melts in the flavor you like, coat them and let them cool.  If you want them less sweet, follow the original directions at the top, if you like white chocolate and really sweet stuff, follow me.

Use white chocolate melts or white chocolate chips.  Or do what I did.

Add the cream and your chocolate to your double boiler (or your ghetto rig: a glass bowl on a pan of simmering water) for a few minutes.

Add your water until desired consistency is reached. I tried to make mine thin.

I glazed each truffle and topped with more sprinkles, then put them back into the fridge to harden.

This is what they looked like when they made it to the work so I can eat 8 of them in private share them with my coworkers.

Are you a cookie dough, brownie batter, and cake batter eater?  Does the idea gross you out?  What are your fave truffles?

Abs Diet Chilli

Winter is here.  I’m loving the idea of coming home from work and eating a nice hearty bowl of chilli.  Nothing warms the body like chilli.

I know there are tons of great chilli recipes out there, but this one is FSL kitchen approved for a few reasons.

1) It tastes good.  Okay, it tastes fantastic!

2) It’s filling.  Like, really really filling.

3) It’s super healthy for you!

4) It’s easy.

I got it from here:

I know what you’re thinking.

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ABS DIET?!

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Chilli usually = bloat for most people and they wish they had this instead:

*sigh* I can explain why I own that.  My grandfather knows that I appreciate crude humor.  He took it a step too far by ordering this and giving it to me as an early Christmas gift.  Did you think my craziness came out of nowhere?!  Nah.  It’s clearly hereditary.  I digress….

Here’s the recipe followed my mess step-by-step, highly professional, iPhone pics 😉 .

I omitted the flax because I didn’t have it. I used 1.3 pounds of ground turkey  because that’s how much was in that package and I refuse to waste it.

Boil water for your fancy boil-in-a-bag rice.  Cook the rice while you make the chilli.  It should be done at the same time.

Here goes.

I browned the turkey in a large skillet.  I used the “Mix & Chop” from The Pampered Chef.  It’s an awesome gadget for exactly this task.  Perfect for taco night too.

Drain.

Add in your Mexican tomatoes!  Ole!

Black beans rinsed and drained.  I never rinsed them until I got this other gadget from Pampered Chef.  It allows you to rinse and drain beans, chick peas, whatev.

Nifty.

Dump in the corn, chilli mix, & water.  Stir it up like Bob Marley.

Add in any extra spices you might want to jazz it up (cumin, chilli powder, garlic, etc…).

Cook for about 10 minutes over low heat.

Pull out your rice bags 🙂

Serve the chilli over the rice.

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Do you use cookbooks?  Follow the recipe to a tee?  Do you free-style like me?  Tell me all about it…