First I wanted to give you an update on the Colorado Wildfires Bake Sale. We raised $2,130!!! Holy cow, guys that is awesome!! Thank you so much for all your facebook posts, blog posts, tweets, bids, everything! I had set a goal for myself of $2000, but I thought that was pretty unattainable. You guys proved me wrong, I can’t thank you enough! I did draw for prizes yesterday and the winners were:
Jenni F – Keurig Brewer and Supplies from Green Mountain Coffee
Madeleine O – Year of Cheeses and Butters from Kerrygold
Beth T – Le Creuset French Roaster
Now, onto the pork!
I am obsessed with limes this year. Not sure what it is, but I am constantly marinating chicken or pork with lime juice, or squeezing it over grilled meat. I have taken to buying the big bag of limes at the store, instead of just 1 or 2. I even made Swanky Caribbean Lemonade, which is made with mostly limes!
Back during the school year for our last cooking club, one person brought a pork tenderloin with chimichurri for the island themed day. It was grilled, and absolutely delicious. I decided to try it at home, with what I had on hand. I will admit, I was nervous my husband wouldn’t go for this. He isn’t a big fan of cilantro, so I wasn’t sure how the chimichurri would go over. But he loved it. I didn’t tell him what it was, just told him it went with the meat. He put some on, and kept going back for more. After dinner he said, I don’t know what that is, but it is good! I served this with Curried Potatoes with Chickpeas.
I marinated the pork in a combination of lime juice, garlic, cilantro, and olive oil. You could easily just use some of the chimichurri for the marinade instead. If you don’t have a grill you could cook the pork under the broiler. You will still get a good sear on the pork that way. The chimichurri would also be good on grilled chicken, or steak. If you have leftovers you could mix it with some greek yogurt and have a great dip!
Over the weekend we had some great friends throw us a going away party. It was so much fun to get to hang out with everyone before we move. I had to convince them to let me help with the food. It is after all, kind of what I do! In the end I was “allowed” to bring a salad and/or an appetizer. Well, if you know me, you know I can’t just stop at one! Stay tuned next week for the Appetizer, it was a good one!
Earlier in the week I had seen a Cilantro Lime Vinaigrette on Pinterest. I pinned it immediately, because that is a flavor combination that I love. This was the perfect excuse to try this dressing. I was so excited that it was just as good as I hoped it would be. Unfortunately, I didn’t get a picture of the actual salad I made. It was lettuce topped with Corn, Tomatoes, Avocado, and Crispy Tortilla Strips. This dressing was perfect for it. I was asked for the recipe from a couple people, which is how I know if it really was a success.
The recipe makes a lot of dressing. I used some of the leftover dressing as a marinade for turkey cutlets the next night, which was also delicious! I am going to have to make some more of this soon! Enjoy!
Cilantro Lime Vinaigrette
¼ cup lime juice
¼ cup white wine vinegar
5 cloves garlic
1/2 tsp. Kosher
2 tsp sugar
1 c. canola oil
1/2 cup cilantro, chopped
In a blender or food processor, combine lime juice, vinegar, garlic, salt, and sugar. Blend until well combined. With the food processor running, add in a slow stream of oil. Pulse in the cilantro. You want the cilantro to be well blended, but still be able to see plenty of flecks. Store in the fridge. Shake or stir well before serving.
I think that all food bloggers, if not anyone who cooks has their “stack” of recipes they want to try. It just grows and grows, you can never get through them all. This recipe was in that stack. I printed it almost 2 years ago. It has been on the menu more than once, but then we got busy or just felt like something different, so it never got made. Finally I put my foot down. We were having it no matter what. Really wish I wouldn’t have waited so long – it was great! It will get made again for sure! It came together really fast, and was super easy! It may look like a long list of ingredients, but it really is quick and easy!
Spicy Asian Noodles with Chicken
Adapted from Cooking Light
1 Tbl Sesame Oil
1 Tbls fresh ginger, grated
2 garlic cloves, grated
2 boneless skinless chicken breasts, cooked and chopped (you could use rotisserie chicken)
1/2 cup green onions, chopped
1/4 cup cilantro, chopped
3 Tbls low- sodium soy sauce
2 Tbls rice vinegar
2 Tbls hoisin sauce
2 tsp sambal oelek (chili paste)
1 (6.75 ounce) package thin rice sticks
Chopped peanuts for garnish
Heat 2 tsp oil in a small skillet, over med-high heat. Saute the ginger and garlic for about 45 seconds. Stirring constantly. Place in a large bowl. Stir in the remaining 1 tsp oil, chicken and the rest of the ingredients (expect the noodles).
Cook noodles according to the package directions. Drain and rinse. Cut into smaller pieces. Add the noodles to the chicken mixture. Toss well to coat. Serve with a few peanuts sprinkled on top.