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Recipes
Mini Pork Tenderloin Club
By Reen
Preheat oven to 425 degrees F
- 2 tablespoons smoked paprika
- 1 tablespoon lemon pepper
- 1 tablespoon kosher salt
- 1 pork tenderloin, trimmed
- 2 tablespoons grapeseed oil
- Aioli, recipe follows
- 12 mini dinner rolls
- 9 slices bacon, cooked crisp
- Bibb lettuce
- Spicy pickles
Fluffy Carrot Dip
By Reen
Yummy Veggie dip
- 2-16 oz pkg Carrots, roughly chopped
- 1/4 c plus 2 Tb olive oil
- 1/4 c red wine vinegar
- 3 garlic cloves, minced
- 1 1/4 tsp chili paste
- 1 1/2 tsp ground ginger
- celery sticks, pita wedges or any other "dipping" food
Pork Tenderloin with Cucumber-Mango Salad
By Reen
1. Preheat oven to 425 degrees F
- 2 Tbsp. packed brown sugar
- 2 tsp. five spice powder
- 1-1/2 lb. pork tenderloin
- 4 green onions
- 1 mango, peeled, seeded, and chopped
- 1 small English cucumber, sliced and/or chopped
- 1 jalapeño pepper, seeded and sliced (optional)
Chai Banana Bread
By Reen
May 2012 Cooking Light
- 1 1/2 cups mashed ripe banana (about 3)
- 1/3 cup plain fat-free yogurt
- 5 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 10 ounce all-purpose flour (2 1/4 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 1/4 teaspoons vanilla extract, divided
- Cooking spray
- 1/3 cup powdered sugar
- 1 1/2 teaspoons 1% low-fat milk
Aioli
By Reen
In a small bowl, whisk all the ingredients together
- 1/4 cup mayonnaise
- 1/4 cup whole-grain mustard
- 1/2 lemon, juiced
- 1 tablespoon freshly chopped rosemary leaves
- 1 tablespoon minced garlic
- Pinch salt
- Pinch coarse ground black pepper
Gruyere Tarts
By Reen
Preheat oven to 325 degrees F
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 3 tablespoons freshly chopped chives
- Dash sherry vinegar
- 3 eggs
- 1 1/2 cups cream
- 24 mini prebaked tart shells
- 1/2 cup Gruyere, finely grated
Killen's Creamed Corn
By Reen
Courtsey of Ronnie Killen, Killen's Steakhouse
- 8 ears of corn
- 1 c. cream
- 1 1/2 c. milk
- 1 stick unsalted butter
- 1/4 c. sugar
- 1/8 tsp white powder
- 1/8 tsp cayenne
- Parmigiano-Reggiano cheese, grated
Barbecue Pulled Chicken Sliders
By Reen
Cooking Light March 2011
- 1/2 cup no-salt-added ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
- 8 bread-and-butter pickle chips
Tzatziki Chicken Salad
By Reen
serving size: about 2/3 cup salad and 1/2 cup chips) Calories: 230 Fat: 7
- 2/3 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh dill
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cucumber, seeded and shredded $
- 1 garlic clove, minced
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 3 ounces multigrain pita chips
Shrimp Florentine Pasta-Cooking Light
By Reen
June 2012 Cooking Light
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) package fresh baby spinach