Roasted Root Vegetable Stuffed Tenderloin

Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 14 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you at childhood. As I grow older, I see and hear my Dad living on through me.

It seems, we never fully appreciate our parents until they are gone. I’m told, ‘its a kid thing’, which doesn’t really seem to make it any better. I think my Dad would have enjoyed this meal I’m preparing today. It has an earthiness about it.

 Root Vegetables, the unsung heroes of winter, sometimes have a reputation for being boring but they are anything but that. The perfect combination of hearty, satisfying and comforting, when roasted, the flavors become more complex.

Stuffing for some of us is the main event. I love to stuff anything –meat, vegetables, desserts, breads etc., etc. My goal is to push the boundaries on what filling consists of, so it changes it enough to be unique, but still reminds you of the original.

This roasted root vegetable stuffing is everything you love about stuffing with the added bonus of sweet roasted vegetables. The cracked mustard sauce drizzled over the stuffed pork tenderloin brings it all together.

Print Recipe
Roasted Root Vegetable Stuffed Tenderloin
Instructions
Stuffed Tenderloin
  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil. In a bowl combine onion, potato & carrots with 1 Tbsp olive oil, 1/4 tsp salt & a dash of pepper. Toss to coat well & place on baking pan. Roast for about 35 minutes or until tender & golden. Remove from oven; set aside.
  2. In a medium bowl, beat eggs. Stir in the parsley, onion powder, garlic powder & 1/4 tsp pepper. Add bread crumbs, Romano cheese & chicken broth. Gently stir in roasted vegetables.
  3. To butterfly pork tenderloin, trim any fat & the 'silverskin' from meat. Using a sharp knife, make a lengthwise cut down the center of the pork roast, cutting almost to, but not through, the other side of the meat. Spread the tenderloin flat between 2 sheets of plastic wrap. Pound meat lightly with the flat side of meat mallet to make a rectangle. Remove plastic wrap.
  4. Spoon the stuffing over the tenderloin to within 1-inch of the sides. Roll up in a spiral, beginning with the short side. If necessary, tie meat with string ; place seam side down on a rack in a shallow roasting pan. Brush with 2 Tbsp olive oil or melted butter.
  5. Adjust oven heat to 375 F. Roast, uncovered for 45 minutes or until meat thermometer registers 160 F. Prepare Cracked Mustard Sauce; slice tenderloin & spoon sauce over meat. Serve.
Cracked Mustard Sauce
  1. In a small saucepan, cook garlic in butter until tender, but not brown. Stir in flour, mustard & dried thyme. Season with salt & pepper; add vegetable broth & light cream. Cook & stir until thickened & bubbly. Cook & stir for 1 minute more.

Cauliflower Crust Pizza with Ground Beef & Olives

Ricing vegetables has been around for as long as I remember. Maybe not to the degree that is happening today. I recall a utensil my mother had that resembled a large garlic press. It was called a potato ricer and to my knowledge was only used for potatoes to change the texture.

As time has passed, this idea has evolved into so much more. Cauliflower ‘rice’ came on the scene as a popular grain-free alternative to rice. As with many food trends, the ‘riced’ craze has continued using other veggies like sweet potatoes, broccoli, carrots, onions and peas.

The grocery stores have jumped on the bandwagon with fresh and frozen products and in a variety of plain and flavored versions.

Making your own riced vegetables is even easier than in days gone by. Just trim, chop and pulse your veggies in a food processor. Cook with a quick steam or saute and flavor with some fresh herbs and spices. Of course, you can always change it up with other chopped veggies, nuts or a sprinkle of cheese.

Riced cauliflower can be used on its own, fried, in baked casseroles or as I’m using it today, in a pizza crust. A different texture than traditional pizza crust but loaded with flavor. Its sort of firm, chewy and soft all at the same time. I wasn’t sure how well we would like this pizza but it tasted just great with the addition of some homemade bread sticks.

Print Recipe
Cauliflower Crust Pizza with Ground Beef & Olives
Instructions
Cauliflower Crust
  1. Preheat oven to 375 F. Line a 14-inch pizza with parchment paper. Process cauliflower. In a bowl, combine all crust ingredients. Pat mixture onto pizza pan & press to form pizza crust. Bake 15-20 minutes; remove from oven.
Pizza Toppings
  1. In a skillet, crumble fry beef & mushrooms with spices until cooked. Drain & cool slightly. Carefully 'spread' cauliflower crust with tomato sauce. Top with mozzarella cheese, meat mixture, red peppers & sliced olives. Sprinkle with grated parmigano-reggiano & bake an additional 7-10 minutes, until cheese melted. Remove from oven & allow to cool for a few minutes before serving.

Taco Salad in Edible Tortilla Bowls

Summer time is salad time! Taco Salad  is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.

This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together.           Tex-Mex combines elements of Anglo, Spanish and Mexican.

The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.

Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.

The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.

 

Print Recipe
Taco Salad
Taco Salad doesn't have to be 'old school' and boring --- customizing it to your personal tastes makes a huge difference.
Instructions
Tortilla Bowls
  1. Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.
Beef Taco Meat
  1. In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.
Chicken Taco Meat
  1. Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.
Salad Dressing
  1. In a small bowl, whisk dressing ingredients.
  2. To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.
Recipe Notes
  • Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
  • If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
  • Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.