What's cookin'? - A Tropical(?) Meal!

Our dinner last night had a Mexican/ Caribbean/ tropical feel to it. Why not? The sun was shining and I wished that I was on a tropical island in the Caribbean! But really, I had the recipe for the meat and since I always try to serve things that go well together, the side dish and dessert complimented my main course.

I had a pork roast in the freezer. My favorite way to cook a pork roast is to bake it in the oven with cloves of garlic hidden in multiple slits that I make in the meat. Then, I lay two slices of bacon on top and slow roast it. The bacon provides a juiciness and slight flavor. 

The picture below shows this. The last time I made it I cooked it in my crockpot. I balled up aluminum foil so it was raised up and didn't lay in all the drippings (I didn't have a small rack).

But recently I wanted something different so of course, where did I look? Pinterest!

On my board "What's for Dinner" I had pinned a Chipotle-Honey-Lime Pork Tenderloin. 

Pork marinated in the tangy juice and zest of lime, the sweetness of honey, and the spice of a chipotle pepper in adobo sauce. Doesn't that just sound like summer? I'm there!

 It called for the tenderloin to be grilled. I had a pork roast. I knew that it was too thick of a cut to be grilled. So, I improvised...

Here is the link to the original recipe:

http://tideandthyme.com/chipotle-honey-lime-pork-tenderloin/

I followed the recipe exactly with one substitution - I used agave syrup instead of honey. It's a recent sweetener switch for us!

I marinated it as directed, and as I said before, I knew it was too big for grilling so I seared it on both sides in a pan, then transferred it to the oven. I basted it occasionally with the leftover marinade. All in all, it took about 1 1/2 hours in a 425° oven.

All four of us loved it! We had leftovers and I had already planned ahead to make traditional Cuban sandwiches for tonight's dinner. I'll let you know how those turn out!

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For a side dish I served this Black Bean and Corn Pasta Salad:

This salad is definitely going to be a hit at summer cookouts, especially when we do anything with a Mexican flair! It's such a nice change from the traditional pasta salad that I usually make.

Or, I could see adding grilled chicken to it for a main dish salad!

For this salad you mix together and then chill:

• cooked and drained tri-color rotini

• 2 cans black beans, drained and rinsed

• 1 small bag frozen corn, thawed

• 1 can Rotel

• 4 green onions, sliced

• 1/2c white onion, chopped

• 1/2c red pepper, chopped

• 3T fresh cilantro, chopped

• 8oz. bottle Zesty Italian dressing

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And for dessert?

I got creative.

We had leftover rice from Chinese takeout over the weekend. I cooked it on the stovetop over low heat in one can of coconut milk for about 20 minutes, so that it got soft and fluffy.

I cubed some fresh mangoes and threw them on the rice. A sprinkle of flaked coconut, and it was ready to go!

Mmmm.... All that's missing is my fruity drink!

What's cookin'? - Italian dessert!

My friend Kelly commented that this was one of her favorite things I've made for her, So I thought I was about time I honored her request!

An easy dessert that pairs well with your Italian food is ricotta ice cream with honey and almonds.

It is such a simple dessert yet it is really impressively delicious.

Make sure you use a good quality ice cream so that you get the optimum flavor and creaminess of this dessert.

 3/4 c Sliced almonds

1/2 gallon Vanilla ice cream

1 1/2 c ricotta cheese

1/2 c Honey

* Toast almonds:  You can do them in the oven 350°, 5-10 minutes OR toast in a small frying pan over low heat until golden brown - five minutes, stirring frequently. Let cool completely.

* Put a large metal bowl in the freezer.

* The ice cream stand at room temp until it begins to soften.

*  Purée ricotta  and honey in a food processor until smooth.

* Remove the chilled bowl from the freezer and transfer the ice cream to it. Stir until smooth.

* Add ricotta mixture to ice cream and stir.

* Transfer ice cream mixture to a shallow pan (stainless steel is recommended) and return it to the freezer, covered, about one hour - until it's firm and you can scoop it.

* Top with the toasted almonds.