Monday, January 25, 2010

Pork Tenderloin

1/4 c. soy sauce
1 TB. brown sugar
1 TB. water and oil
Real garlic and ginger (I use dry ginger)
Pork Tenderloin

-Put ingredients into a bag (or large glass container/Pyrex). You may need to add a bit more brown sugar and water to taste.
-Add Tenderloin.
-Marinate for 1 1/2 hours.
-Bake at 350* for 30 minutes per pound. (I find that I need to cook it longer, but be careful so that it doesn't dry out.)

Wet Burritos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp pepper
1 (4.5 oz) can diced green chili peppers
1 (16oz) can refried beans
1 (15oz) can chili w/out beans
1 (10.75oz) can condensed tomato soup*
1 (10oz) can enchilada sauce
6 or more flour tortillas, warmed
2 c. shredded lettuce
1 c. chopped tomatoes
2 c. shredded Mexican blend cheese
1/2 c. chopped green onions


-Brown ground beef in a skillet. Add onion and cook until it is translucent. Drain grease and season with garlic, cumin, s & p. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
-In a saucepan, combine the chili, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat, but keep warm.
-Place a warmed tortilla on a plate. Put cheese on bottom, then meat mixture in the center. Top with lettuce and tomato. Spoon sauce over the top and sprinkle with more cheese and green onions.
-Put sour cream and salsa on top.

**I liked these...sort of. I didn't have the chili to add to the sauce. It probably would've made it better. if you DON'T have the chili, do NOT try just the tomato soup and enchilada sauce!! Just warm up the enchilada sauce and put on top.
*Also, there wasn't much flavor to the meat mixture. May need to add more flavor while cooking the meat.

Mexican Bean and Rice Salad

Disclaimer: I really, REALLY love the taste of cumin, lime juice, etc. If you don't..you may not like this.
I had some leftover brown rice from the Asian BBQ Chix and didn't want Fried Rice...this was pretty good. I wouldn't recommend serving this with the Wet Burrito. The flavors didn't blend well enough for us.


1 C cooked brown rice
1 (15 oz) can of kidney beans, rinsed and drained
1 (15oz) can of black beans, rinsed and drained
1 (15.25 oz) can whole kernal corn, drained
1/2 small onion, diced (I used dried onions)
1/2 green bell pepper, diced (omitted this b/c I didn't have one)
1 jalapeno pepper, seeded and diced (omitted this too, but used tabasco sauce**)
1/2 lime, zested and juiced (used lime juice from a bottle)
2 TB. chopped cilantro leaves (used dried and used much less)
1/2 tsp. minced garlic
3/4 tsp. ground cumin
salt to taste

-Add all ingredients in a bowl. Toss to mix well. Sprinkle with salt to taste.
-Put in fridge for an hour to blend, toss well and then serve.

*I added a bit more lime and pepper.
**Adding Tabasco changes the flavor a bit.

Asian BBQ Chicken

1/4 cup packed brown sugar
1/4 cup soy sauce
1 TB. fresh lime juice (i used bottled lime juice)
1/2 tsp. crushed red pepper
1/4 tsp curry powder
3 garlic cloves, minced

8 (6oz) chicken thighs, skinned **
Cooking spray


-Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in fridge for 4 hours or overnight.
-Get the grill started
-Remove chicken from bag, KEEP the marinade. Place the marinade in a small saucepan. Bring to a boil; cook 1 minute.
-Use cooking spray to coat the grill. Cook chicken for 20 minutes or until done. (The tenderloins we MUCH quicker!)
Option 1:
-Turn and baste the chicken frequently with the cooked marinade.
Option 2:
-We served this with rice and put the reserved marinade over it.

If you choose to do BOTH option 1 and 2, make sure that you don't use sauce that has touched raw chicken.


**I used chicken breast tenderloins and they cooked faster and were really good!

Cranberry Salsa Dip