Citrus Pork Stir Fry

It's happening.

In the past week I have:

- Honked at "irresponsible kids" skateboarding in the middle of the road
- Pulled silver hairs from my head
- Slathered my face in expensive moisturizer before bed
- Thought to myself that my new comforter was the best Christmas gift I've gotten in a while
- Realized that Josh Duhamel looks even better with salt & pepper hair
- Admitted {out loud} that my favorite radio station is Legends 100.3 {think Frank Sinatra, Ella Fitzgerald, Tony Bennet... etc.}
- Fallen asleep before 9:30pm

I also saw a photo of myself from just 5 years ago and thought, "Gah, I look so... rested."

I'm a mom. In my mid-thirties. And there are times I see young girls and think that their shorts are inappropriately short.

::: Buries head in laundry pile composed entirely of yoga pants :::  

Getting to this part of life has made me realize the importance of quick dinners. Mostly because by the time my husband gets home, I cook, we eat, clean up and go through the playtime-bath time-bedtime routine for our kiddo, we have about 45 seconds left before both of us "shut down" for the night. {Meaning, we pass out on the couch while attempting to watch something.} I'm all for anything that will shorten the evening "to do's" and lengthen our downtime together.

Whether or not you're facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

I never used to know what to do with thin-cut boneless pork chops because they're so easy to overcook if you're pan searing or baking them, but I love how they work with this stir fry. They're the perfect thickness for cutting into thin strips like you'd get in a takeout meal. If you're not into pork, you can sub it out for chicken or even portobello mushrooms for a veggie version. You can also use any vegetables you have on hand to toss into this dish: peppers, zucchini, snow peas, you name it!

I used orange juice and zest here, but I've also made it with lime juice and it turned out just as good {though a little more on the tart side}.

The citrusy sauce brings it all together for a fast, filling meal that will leave you with plenty of time for doing whatever it is you'd rather be doing after dinner... or let's face it, for getting some extra shut eye.

Maybe that'll get back that "rested" look I haven't seen in a while.

Citrus Pork Stir Fry
Adapted from Martha Stewart 

1 pound thin-cut boneless pork chops, sliced into strips
1 small onion, sliced
2 cups broccoli florets
1 cup carrots, sliced into strips {I used halved baby carrots}
4 scallions, chopped {plus extra for garnish}

For sauce:
1/4 cup low sodium soy sauce or tamari
1/4 cup fresh orange juice
1 teaspoon orange zest
2 teaspoons sriracha
1 garlic clove, grated or minced
1 tablespoon honey
1 tablespoon rice vinegar {or white balsamic}
1 tablespoon cornstarch

1. Heat about a tablespoon of oil in a wok or a large pan over high heat. Add pork to hot oil and cook until lightly browned {it doesn't have to be all the way cooked through at this point}. Remove pork from pan with a slotted spoon and place on a plate. Set aside.

2. Add onion, broccoli and scallions to the hot oil and cook until the vegetables are beginning to become tender.*

3. Meanwhile, in a small bowl, combine all sauce ingredients. Whisk until smooth, making sure you don't have any lumps of cornstarch.

4. Add pork {and juices that have accumulated on the plate} back into the pan with the vegetables. Pour in sauce and toss together to coat. Cook until the sauce thickens a bit, about 1 to 2 minutes. Cover the pan and turn the heat down to low to allow the pork to cook through, about 3-5 more minutes.

Before serving, add the remaining scallions for a fresh crunch.

Serve hot with a side of rice or quinoa.

*If the pan is too dry or beginning to burn, add about 1/4 cup water to the pan and scrape up the brown bits.

Spiced Cider Braised Pork Tenderloin | Sponsored Post: Fiji Water - Perfection Takes Time

Think of some of your favorite dishes to eat and make around the holidays. The ones that warm your soul and bring feelings of nostalgia welling up from deep inside. You know the ones I'm talking about.

Grandma's homemade pies. Mom's slow-cooked roast. Your family's famous Sunday "gravy". 

Many of these dishes have one thing in common: They take time to make. That's why they're so special! Because you don't have time to whip them up on a daily basis. They may only make an appearance once a year, and therefore, they earn a special place of honor when they do show up at the dinner table.

I know many of us have fallen into the "30 Minute Meals" mentality because, well... life. Most of us don't have the luxury of being able to start a slow-cooked dinner at 10 a.m., which is a shame because who doesn't love the thought of coming home to something that's been baking, roasting or simmering all day long?

Sure, shortcuts can still produce some pretty delicious meals, but the truth is simple: Perfection Takes Time.

The best things in life often do. 

Fiji Water knows all about how perfection is a process not to be rushed. Starting as rains falling over the Fijian rain forest, Fiji Water makes its way from the clouds down through layers of ancient volcanic rock. Along the way, it gathers minerals and electrolytes that give the water it's distinct, smooth taste. Finally, it gathers in a protected artesian aquifer where it sits until it is bottled at the source.

Now, doesn't that make Cider Braised Pork Tenderloin sound like a cinch? ;)

In honor of life's slow and wonderful processes, I came up with this seasonal recipe that takes a little time but is so worth the effort.

Pork tenderloin is seasoned, seared and braised, nestled among onions, apples and fragrant sage in this slow-cooked meal. It's both simple and succulent. Because the meat cooks for several hours, it becomes fork-tender and absorbs all the amazing flavors that surround it as it simmers away. 

Your house will smell like fall, and your taste buds will rejoice when they taste the product of patience -- pure perfection.

Get this and other "Perfection Takes Time" recipes on Fijiwater.com.

Disclosure: Compensation for this post was provided by Fiji Water via Honest Cooking. As always, the opinions here are all my own!

Willowbird Baking Challenge: Cuban Sandwich "Cinnamon" Rolls

I'm sure it's pretty easy to surmise from reading this blog that I'm in the kitchen a lot. I can't even imagine the actual amount of hours I've logged researching recipes, mixing up batters, baking up goodies, and taste testing. {And let's not even talk about the actual amount of calories consumed. Yikes!}

When you do something that often, it's nice to have a little push from an outside source to get creative and challenge yourself to a new technique.

Except, ironically, most of my close friends aren't remotely as into cooking and baking as I am. I'd even say some have a slight aversion to it! And while they are all super supportive of my passion {and always willing to taste test the latest invention out of my oven}, I don't expect them to be nearly as obsessed enthusiastic about kitchen related matters as I am.

For inspiration and motivation, I read other cooking blogs. And there are SO many good ones out there. What I've found in all my reading is that, much like in the "real" world of interpersonal relationships, certain blogs appeal to me more than others because of the writers behind them.

When I read a blog, I like to get a sense of the person who is sharing such carefully crafted information, pictures, and stories with me. Some blogs I find intriguing because their writers live such a different type of life than I do that it's sort of fun to peek into a different world {voyeuristic much??}. With others I feel instantly connected to the author because I think to myself, "I would totally do/say/cook/feel that way!" in reading their adventures. You know how sometimes you meet someone {or browse their Pinterest boards} and you just know that you could be besties? Yeah, that happens in the blog world, too.

So anyway, all this rambling is just setting you up to tell you how I came to make these:

Cuban Sandwich "Cinnamon" Rolls

What?

No, they're not as weird as they sound, I promise. And they don't even contain cinnamon, but I'm not sure what you call a cinnamon-bun-style savory roll-type-thing. {And aren't you glad I didn't decide to call them that instead?}

Julie from Willow Bird Baking, a blog that I stumbled upon a while back, challenged her readers to step outside the usual and innovate cinnamon rolls. {In case you are interested in seeing the video call-to-action, click here. She is just adorable.} Why? Well... why not?

If you take a look at her blog's tag line, it says right there across the top that part of the blog is about teaching "Kitchen Confidence". {Which I love and, am not going to lie, wish I came up with myself.}

So yeah, once I saw her challenge, I knew I had to take part in it. {Even though, seriously folks, I am up to my eyeballs in other things I should be doing right now. But whatever.}

After the initial thought of "Maple Bacon Rolls", which she totally mentions in her video, I came up with Cuban Sandwich Rolls... because, isn't that the next logical thought?

I have no idea what possessed me to think of such a thing {except for the fact that my family is Cuban, I live near Miami, and I love Cuban sandwiches, of course}, but I have to tell you that I am pretty sure you're going to love me for it. Or hate me. Because Julie's recipe for dough {which was a required element of the challenge} calls for shortening and we all know there is just no healthying that up.

Challenge yourselves, friends, and make these. Or if you're not into cooking, challenge yourself to do something new in whatever you consider your passion. Because growing and connecting is what it's all about.

And thank you, Julie, for fun and delicious challenge!

Cuban Sandwich "Cinnamon" Rolls
Inspired by Willow Bird Baking

For the Dough:

Click here for Julie's fabulous Cinnamon Roll Dough Base ... and try not to drool on yourself when you see the Coconut Almond version she made!

For the Filling:

2-3 tablespoons yellow mustard {nothing fancy, that's not how Cuban sandwiches roll}
About 1/3 cup dill pickles, roughly chopped
Approximately 12 slices of Swiss cheese
Approximately 1/4 pound deli sliced ham
Approximately 1/4 pound deli sliced pork
3 tablespoons butter, melted

Make the dough. {This recipe is an over-nighter so plan accordingly!}

*Note: I only used half of the dough this recipe makes. You can use the whole thing if you prefer, but you will need to double the amount of filling ingredients to ensure you have enough. If you'd like to save the other half of the dough, wrap it up in plastic wrap and freeze or use the other half to make another creative roll!}

Turn dough out onto a floured surface and roll out into a rectangle, about 1/8 inch thick.

Apply a thin layer of yellow mustard with an offset spatula leaving a 1/4 inch border all the way around so it doesn't squirt out the sides when you roll it up.

Sprinkle chopped pickles over the mustard. Lay slices of Swiss cheese side by side until the entire rectangle is covered. Repeat with ham and pork slices.

With the long side facing you, roll up the dough carefully, and place seam side down. With a very sharp knife, cut about 1 inch thick pieces. {I find the easiest way to do this is to cut the entire log in half. Then cut each half in half again, etc. until you have sliced it up into even slices.}

In the prepared baking dish, place the sliced rolls snugly next to one another. Cover with plastic wrap or a clean moistened dish towel, and let rise in a warm place for 1 to 1 1/2 hours or until they are just about doubled in size.

Bake for 18-20 minutes or until browned on the top. Remove from oven and brush with melted butter, then bake for another 2-3 minutes.

Serve while warm and melty.

Tailgate Thursday: Auburn Edition!

So... was your first gameday of the season everything you imagined it would be?!

Ours was! {Except for, you know, our team looking sloppy. Ugh.}

We are back to our Fall Saturday morning routine: Wake up. Watch ESPN GameDay {listen to see if you catch Lee Corso spewing expletives}. Try to be productive. Give up on productivity. Don our Orange & Blue. Head over to our game watching spot. Spend the next 4 hours shouting and cheering at the screen and completely undoing the week's good eating habits. Go to bed angry/elated depending on team's performance. Wake up tired. {Thank goodness for the 3 day weekend!}

Lather, rinse, repeat.

You can't mess with tradition. :)

And speaking of tradition, this week's featured team for Tailgate Thursday, the Auburn Tigers, is steeped in southern, football-watching tradition. Like last week's featured school, Auburn University is located in Alabama {don't worry, I'll eventually cross the state's borders!}, and as I mentioned before, these Southerners sure do know how to throw a party!

Auburn's team colors are orange and blue {well, navy if you want to get technical}, so I thought I'd have a little fun with the team colors and incorporate them into the tailgate menu! {I kinda have a thing for orange and blue... ;) }

 

1. 'Eye of the Tiger' Cocktail, 2. Blueberry-Glazed Crockpot Ribs, 3. Auburn Orange Blondies,
4. Navy Prepster Dress from Twelve Saturdays

Let's start with cocktails! The Eye of the Tiger Cocktail Carla mixed up is a sipper that packs a punch {um, hello, three different rums!}, but the tartness of the citrus juices rounds it out for a pleasant and refreshing beverage.

And the Blueberry-Glazed Ribs? I've had a hard time keeping myself from sharing the recipe early since I tested it out a few weeks ago. The husband and I LOVED them.

I'm not much of a meat eater, but between the fact that they cook themselves in the crockpot while you get your gameday preparations underway, their fall-off-the-bone tenderness, and the amazingly sweet and tangy blueberry sauce... I guarantee they will quickly become a tailgate must! {I'd make a double batch, in fact!}

Chewy and decadent Auburn Orange Blondies are the perfect dessert to share with friends {especially because they're so rich you'll want to make sure you can still fit into the Navy Prepster Dress from Twelve Saturdays!} The only thing sweeter? Victory!

Any Auburn girls out there have tailgate favorites you can't live without? I'd love to hear about them!

Can't wait to bring you more tailgate goodies next week. Hope these give you some ideas for this weekend's football feasting! :)

'Eye of the Tiger' Cocktail
created by Carla from Haute Cocktail

1 oz. Rum
1 oz. Coconut Rum
1 oz. Lemon Juice
1 oz. Sugar Syrup*
1 oz. Orange Juice
1/2 oz. Dark Rum

Shake all ingredients in a shaker (except dark rum) and strain into a highball glass with ice.
Add dark rum on top and garnish with an orange slice, if desired. Serve with straws.

*You can make sugar syrup by combining 1/2 cup water with 1/2 cup sugar in a small saucepan, and bringing to a simmer over medium high heat until the sugar is completely dissolved. Boil for about 1 minute, then remove from heat and cool. Store in an air tight container and use to sweeten cocktails, iced tea, sorbets, etc.

Blueberry-Glazed Crockpot Ribs
adapted from Food & Wine, cooking method from My Life as a Mrs.

3 pounds baby back pork ribs
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground sage
1 teaspoon dried thyme
1 teaspoon salt

4 tablespoons butter
1 medium onion, minced
2 large garlic cloves, grated
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/2 cup red wine vinegar
2 cups blueberry syrup {I halved this recipe & still had plenty left over}
1 teaspoon hot sauce

Combine spices in a zip-top bag or small cup and toss together to mix well. Sprinkle spice mix onto ribs and rub, coating well. Place in a crockpot set to low for 4-5 hours, depending on weight and thickness of ribs, until fully cooked through and tender.

Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onion, stirring occasionally until translucent and softened. Stir in garlic and cook for about 1 minute, then add 1/2 teaspoon ground sage and 1/2 teaspoon dried thyme. Cook for about a minute more.

Add red wine vinegar and bring to boil. Stir in blueberry syrup and hot sauce, and return to a simmer. Cook for 10-12 minutes until thickened and reduced by about half. Remove from heat.

Pour half of sauce into a small bowl for dipping, and set aside remainder for brushing onto ribs.

Set oven to broil {500 degrees}. When ribs are cooked, remove from slow cooker carefully {they will be fall-apart tender!}, and place on a sheet pan lined with foil. Brush each side of ribs liberally with sauce.

Broil on each side for 3-4 minutes until sauce is slightly browned and caramelized. {Careful not to burn, it can happen fast!}

{Alternatively, I'm sure you could throw the ribs on the grill over indirect heat to finish them off.}

Serve with extra dipping sauce.

Auburn Orange Blondies
adapted from Food Network

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 sticks of unsalted butter, softened
4 eggs
1 teaspoon pure orange extract
1 teaspoon fresh orange zest

Preheat oven to 350 degrees. Spray a 13x9x2 inch baking pan with non-stick cooking spray. Set aside.

In a medium bowl, combine all dry ingredients.

Meanwhile, in the bowl of a stand mixer {or with a hand mixer}, beat butter, eggs, orange extract and zest until smooth. Add dry ingredients a bit at a time until well mixed and fully incorporated. 

Pour batter into greased pan and spread evenly. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.

Cool completely. Frost with Orange-Cream Cheese Frosting when cool. Cut and serve.

{Keep refrigerated once frosted.}

Orange-Cream Cheese Frosting

2 tablespoons unsalted butter, softened
1 package cream cheese {I used 1/3 less fat}
1 1/2 teaspoons fresh orange zest
2 1/2 cups confectioners' sugar
2 tablespoons orange juice

In the bowl of a stand mixer, combine butter, cream cheese, and orange zest and beat until smooth. Reduce mixer speed and add confectioners' sugar, one cup at a time, mixing until fully incorporated and smooth. Add orange juice, one tablespoon at a time, until desired consistency is reached.

*I had frosting left over. Use to frost cookies, cupcakes, fill whoopie pies... the possibilities are endless! :)

Pleasantries, Pork, & Penny Saving

How was your weekend? {Yes, I realize it's already Tuesday. Running a day late here!} Ours was great. We were actually in town all weekend long for the first time in heaven knows how long, so naturally, we did what any young, exciting couple would do: Nothing. :P

Ok, not nothing, nothing. We did do some stuff. Like make homemade French bread pizzas, drink wine, and watch free movies On Demand. We checked out a local craft show, stocked up on home essentials {read: about a zillion rolls of toilet paper} at Costco, and watched a LOT of football. Well, one of us did, anyway. And I attended my dear friend's second baby shower on Saturday. If you are under the age of about 28 or so, that may seem like a snooze of a weekend to you... but to us... it was just what the doctor ordered. {I know, I know. But trust me, you'll understand one day.}

Last week was an interesting one for me. The universe decided to throw me a few curveballs and I am just doing my best to adjust to the changes {which, if you know me at all, you know is not always super easy for a control freak  person like myself.} Regardless, I'm rolling with the punches and heeding my little sister's advice: "Keep calm and stuff your face with pumpkin bread." {A recipe I shall share with you soon!} Is it any wonder that we're related? ;)

Meanwhile, the hubs and I are attempting a money-saving month, doing what we can to save our pennies. What does that mean? Well... No dining out {Which isn't too difficult since we usually only go out to eat once a week anyway}. No drinks and outings with friends. And no unnecessary spending {like visits to the frozen yogurt shop up the road that we are obsessed with}. That leaves us with resourceful meals at home and finding ways to entertain ourselves as inexpensively as possible. {Hence all the football watching.}

When we threw our Oktoberfest party a few weeks ago, we bought 2 large packages of pork tenderloin from Costco, half of which was prepared and inhaled promptly the day of the party. The other half was put away to use for a mid-week dinner. While I thought I'd try something new with the remainder, I ended up using the exact same recipe that I used for the party at the husband's request because he enjoyed it so much. This Mustard Marinated Pork Tenderloin received rave reviews at the party, too {and I never got to try it}, so I figured there was no harm in making it again.



If you're looking for an easy, mid-week meal with tons of flavor that you can pair with a variety of sides, this recipe is for you. Whisk the marinade together, throw in the tenderloin, refrigerate overnight & forget it until you're ready to cook. The result?

A scrumptious dinner & a happy husband! {And wife.}

Give it a try!

Mustard Marinated Pork Tenderloin
From About.com

• 1-1/2 pound pork tenderloin
• 1/4 cup olive oil
• 1/4 cup Dijon mustard
• 1 tablespoon grainy mustard
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dried oregano leaves

Trim the pork tenderloin if necessary. In shallow bowl, combine olive oil, mustard, grainy mustard, lemon juice, garlic, salt, pepper, and oregano and mix well. Add tenderloin and turn to coat.

Cover and marinated in refrigerator at least 8 hours.

 

When ready to cook, preheat oven to 375 degrees F. Place meat in a roasting pan; discard remaining marinade. Roast meat for 30-40 minutes or until a meat thermometer registers 155 degrees F.

Cover and let stand 10 minutes before slicing to serve.