<![CDATA[Life is an Adventure... - Recipe Cards]]>Fri, 12 Feb 2016 07:31:31 -0800Weebly<![CDATA[Classic Pork Tenderloin]]>Wed, 27 Jun 2012 04:31:30 GMThttp://alisonrosek.weebly.com/recipe-cards/classic-pork-tenderloinFrom the kitchen of: Alison (me!)

Yields: 3-4 people

* Pork tenderloin
* 2 Tbsp olive oil
* 3-4 cloves of garlic
* 2 Tbsp chopped basil (if you don't have fresh, dried is fine)
* 1 tsp salt
* 1 tsp pepper



1. Start by making a rub out of the salt, pepper, basil, and garlic (I have a garlic press but you can also just chop it finely). 


2.  Add the olive oil and mix to make a paste.

3. Spread the paste onto your tenderloin and rub it into the meat.
4. Place on a baking sheet (with aluminum foil, if you'd like) and use a second sheet of aluminum foil to lightly cover (i.e. "tent") your tenderloin - this will help keep it moist.

5. Bake at 375 degrees F for roughly 30 minutes.  The cooking time may very, depending on the initial temperature and size of your tenderloin.  After 30 minutes, uncover and bake for another 15 minutes, give or take.  

I usually use a meat thermometer to verify that it's fully cooked before I take it out of the oven.  There are plenty of meat temperature charts (like this one) - I usually use 165 degrees F in the center of the thickest part of my tenderloin.

Once it's cooked, remove from the oven and recover with the aluminum foil - let it sit for 10 minutes or so before slicing!
Pair it with some of your favorite sides and you're good to go!
<![CDATA[Baked Sweet Potato Discs]]>Wed, 27 Jun 2012 04:09:04 GMThttp://alisonrosek.weebly.com/recipe-cards/baked-sweet-potato-discsFrom the kitchen of: Alison (me!)

Yields: depends on how many potatoes you use!

* Sweet potatoes (or yams)
* Olive Oil (enough to drizzle)
* Salt and pepper


1. I usually start by washing my potatoes (just to be safe) under cold water; then you can peel them.

2. Slice your potatoes into 3/4"-thick circular sections.  Try to keep them as uniform as possible so that they bake evenly.

3. Put your potato slices in a bowl and drizzle them with olive oil (you only need enough to very lightly coat all of the slices).

4. Sprinkle with salt and pepper to your liking and mix a little to distribute evenly (I usually find its easier to just use your hands for this part...)

5. Spread in a single layer on a baking sheet - you may want to lay down a sheet of aluminum foil to make clean up super easy.  You shouldn't need to spray the pan at all - the olive oil drizzle should be enough to keep everything from sticking.
6. Bake in the oven at 400 degrees F (you can lower it to 375 if you're trying to bake meat at the same time and don't want it to dry out as easily - you may just need to adjust your baking time).
Bake for 20 minutes and then use tongs or a spatula to flip them all and bake for 20 minutes on the other side.  They should begin to brown a little - it's them caramelizing a little.  Yum!

I can't lie, sweet potatoes are one of my favorite sides and this is one of my favorite ways to prepare them - I hope you enjoy!
<![CDATA[Coca-Cola Cake]]>Thu, 16 Feb 2012 04:05:51 GMThttp://alisonrosek.weebly.com/recipe-cards/coca-cola-cakeDefinitely a recipe worth keeping!
A few things worth noting for the future:

* I didn't have cocoa powder so for the cake batter I just used one square of bakers chocolate - you melt it anyway so it worked just fine!  For the frosting, I just chopped up some semi-sweet chocolate chips and added them instead of the pecans.

* "Frost immediately" might not exactly be recommended.  I was skeptical about putting a buttercream frosting on a pretty warm cake.  And I was totally right to be - a lot of it melted right off the edge.  I threw it in the fridge right away though so I was able to save most of it!
<![CDATA[Wild Mushroom Pasta]]>Thu, 09 Feb 2012 22:38:30 GMThttp://alisonrosek.weebly.com/recipe-cards/wild-mushroom-pastaFrom the kitchen of: Alison (me!)

Yields: 3-4 servings

* 1 lb pasta (I used Flour City Pasta's wild mushroom linguini)
* 2 cups mushrooms, chopped (any type you prefer)
* 2 Tbsp EVOO
* 3-4 cloves garlic, minced
* 1/2 cup white wine (semi-dry)
* salt and pepper to taste
* grated parmesan cheese (optional)


1. Begin boiling your pasta (follow the time provided).
2. Use a medium pan to saute the mushrooms and garlic in the olive oil.
3. Once the mushrooms have browned a little, add 1/2 cup of the pasta water (it will be slightly starchy and help make a nice, light juice) and the 1/2 cup of white wine.  Add a pinch of salt and pepper, based on your preference.  Simmer for 5-10 minutes.
4. Once cooked, strain the pasta and mix with mushroom mixture in a large bowl (or just ladle it over the pasta in individual dishes).
5. Top with a little grated cheese and enjoy!

Super easy, right??

I know it isn't exactly the most colorful dish but it's totally comfort food!  (Sprinkle a little fresh, chopped parsley if you're looking for a little pizzaz!)  :)
<![CDATA[Waffles, Basic]]>Fri, 30 Dec 2011 08:05:11 GMThttp://alisonrosek.weebly.com/recipe-cards/waffles-basic
This is a very basic waffle recipe that I found in the community recipes at MyRecipes.com.

From the Kitchen of: The Cuisinart Waffle Maker Manual

Yields: 5 servings

* 2 cups all-purpose flour
* 2 tablespoons granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 3/4 cups milk
* 6 tablespoons vegetable oil
* 2 eggs


1. Combine ingredients in large mixing bowl and blend until smooth.
2. Let batter sit for 5 minutes before using.

The "using" part is kind of waffle iron specific so just follow the instructions for your specific appliance!  (Usually this involves preheating, a little cooking spray on the iron before the first waffle, ladling batter to cover the bottom griddle plate, waiting for lights to turn from red-to-green or off-to-on, and possibly adjusting a darkness knob...  You'll figure it out!) 
<![CDATA[Stuffing - Simple and Delicious]]>Fri, 09 Dec 2011 03:28:12 GMThttp://alisonrosek.weebly.com/recipe-cards/stuffing-simple-and-deliciousIt's so hard to come up with what the best Thanksgiving foods are - but it is also IMPOSSIBLE to forget the stuffing!

From the Kitchen of: Jeanne (aka Mom!)
Yields: 12-15 servings

* 2 bags of bread cubes
* 2 sticks of butter
* 2 medium yellow onions
* 2 cups sliced mushrooms
* 2 cups chopped celery
* 3 cups of turkey or chicken stock
* salt, pepper, any herbs you'd like to season with...

1. Saute the onion, mushrooms, and celery in the butter in a (very) large pan.
2. Add the bread cubes and start to mix everything together.
3. Start adding the turkey/chicken stock (about a cup at a time) and continue to stir well.  (Add any additional seasonings as well)
4. Remove from the stove and add your stuffing mixture to a casserole pan.
5. Cover in foil, and bake in the oven at 400°F for approximately 30 minutes.  You can bake it for an additional 10 minutes without the foil to brown the top a little...  :)  (And if it seems too dry, feel free to add a little more stock to it.) Picture

Some tricks of the trade...
* You may want to saute the onions in one stick of butter (initially) depending on the size of your pan, and then add the second stick of butter and the other veggies once the onions start to turn a little clear.  This helps your onions cook a little more without over-doing your mushrooms and celery.

* I used one bag of plain bread cubes and one bag of herb-seasoned bread cubes - a little something-something without being overwhelming... :)

* If you're looking to start off all plain-jane like, get 2 bags of unseasoned bread cubes and then I would recommend adding a little salt (only a little!), ground pepper, parsley, and maybe some rosemary and thyme.

<![CDATA[Cranberry Love]]>Fri, 09 Dec 2011 01:40:05 GMThttp://alisonrosek.weebly.com/recipe-cards/cranberry-loveThe Italian side of my family has a tendency to make anything from scratch as they possibly can, especially when it comes to the all-important holidays.  When it comes to Thanksgiving (or any other time you need a turkey),  "cranberry sauce" just doesn't do it justice... Ergo?  "Cranberry Love"  :)

From the Kitchen of:  Jeanne (aka Mom)
Yields: Approximately 3 cups

* 2 (12 oz) bags of fresh cranberries
* 2 cups of granulated sugar
* 2 cups of apple cider

1. Gently bring the ingredients to a boil in a sauce pan over medium heat.
2. Reduce heat (if necessary) and continue to boil until most of the cranberries have burst/popped.
3. Remove from heat.
4. (optional) Use an immersion blender to slightly blend the whole cranberries to make your sauce a little smoother.  (You can definitely leave them whole, if that's your preference!)
5. Pour into a dish and chill in the refrigerator.

Some tricks of the trade...
* Be SUPER careful when using the immersion blender with the hot sauce - if you even slightly lift the blade out of the mixture, you end up spraying hot, red sauce EVERYWHERE... (been there... done that... more than once...)  Resist the urge to rush and just blend slowly and in bursts...

* You may want to make this the day before so that it has plenty of time to chill (otherwise it just turns out a little more saucy) :)

* If you put saran wrap over the dish in the fridge, you can avoid having a weird film form on top of your cranberry.

* Turkey left overs?  DEFINITELY make sandwiches and use Cranberry Love instead of mayo!