Pork Tenderloin with Fresh Cherry and Chile Salsa

Ingredients

• 1 cup coarsely chopped fresh cilantro
• 1/2 cup minced shallots
• 6 tablespoons fresh lime juice
• 1/4 cup vegetable oil
• 2 small pork tenderloins, aiming for about 2 pounds
• 1/2 pound fresh cherries, stemmed, pitted, halved
• 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Procedures

1. 1
   Prepare a grill to medium-high heat. Combine half of the cilantro and shallots, 4 tablespoons of the lime juice, and the vegetable oil in a resealable plastic bag with the pork. Marinate at room temperature for 15 minutes, turning occasionally.
2. 2
   In the meantime, in a medium bowl combine remaining cilantro, shallots, and lime juice with the remaining ingredients. Season to taste with salt and pepper and allow to sit while pork marinates to develop the flavors.
3. 3
   Remove pork from marinade, season well with salt and pepper, and grill, turning often, until the outside has developed a nice crust an interior is 145 degrees (or to desired doneness). Let rest 10 minutes, slice, and serve with salsa.

4. Blake Royer

   
   
   DINNER TONIGHT AND SAUSAGE CITY COLUMNIST

Grilled Chicken with Board Dressing

INGREDIENTS

• 1 dried guajillo or New Mexico chile or 1/2 teaspoon crushed red pepper flakes
• 3/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh oregano
• 1 teaspoon finely grated lime zest
• 1/4 cup olive oil plus more for grill
• Kosher salt, freshly ground pepper
• 1 4-pound chicken, halved, backbone removed
• Lime wedges (for serving)

NUTRITIONAL INFORMATION

4 servings, 1 serving contains: Calories (kcal) 450 Fat (g) 18 Saturated Fat (g) 3 Cholesterol (mg) 170 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 68 Sodium (mg) 310

PREPARATION

View Step-by-Step Directions

• If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
• Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10–15 minutes per side (move chicken to cooler part of grill if it's cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
• Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
• DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

KEYWORDS

Chicken Recipes, Chile Recipes, Cilantro Recipes, Dinner, Dinner Party Food, Grilling Food, Herb Primer Recipes, Hot Pepper Recipes,Lime Recipes, Oregano Recipes

RECIPE BY Alison Roman
PHOTOGRAPH BY Danny Kim

Peanut Butter Chocolate Banana Shakeology

Shakeology - the HEALTHIEST protein/meal replacement/shake I have EVER, EVER come across.  You want serious, dense, amazing nutrition?  Want to lose weight?  Want thicker hair?  Better digestion?  Stronger nails?  More energy?  This stuff is no joke with more than THIRTY, yes 30+ superfoods.
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Peanut Butter Chocolate Banana Shakeology
I could come up with a fancy name for this one but since almost everyone I know loves that combination....why bother?!?

1 scoop Chocolate Shakeology
1/4 Banana
1T Peanut Butter
12 oz plain Almond Milk or water
5-6 ice cubes

Blend the first 4 ingredients and until smooth.  Add ice cubes.

ENJOY!

Mango Rice Salad with Grilled Shrimp

Ingredients

• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp) $
• 2 cups water
• 2/3 cup light coconut milk
• 1 1/4 cups uncooked long-grain rice $
• 3/4 cup shredded carrot 
• 2 cups diced peeled mango (about 2 mangoes)
• 1 1/2 cups diced red bell pepper
• 1/2 cup sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• Cooking spray
• Cilantro sprigs (optional)

1. Preparation
2. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
3. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
4. Prepare grill or grill pan to medium-high heat.
5. Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

Cynthia Nicholson, Cooking Light
JUNE 2005

Spinach Strawberry Salad

Ingredients

1/4 red onion, thinly sliced

• 2 (6-oz.) bags baby spinach
• 1 (16-oz.) container strawberries, quartered
• 1 (4-oz.) package crumbled blue cheese
• 1/2 cup sliced toasted almonds
• Bottled red wine vinaigrette
• Salt and freshly ground pepper to taste

Preparation

1. 1. Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Note:

For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

Bridget Drennen, Atlanta, Georgia, Southern Living
APRIL 2006

Cabbage with Mango Slaw Vinaigrette

Ingredients

• 1/2 cup chopped mango
• 1 tablespoon canola oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 5 cups thinly sliced green cabbage
• 1/2 cup diced mango
• 1/4 cup thinly sliced green onions
• 3 tablespoons chopped toasted cashews

1. Preparation
2. 1. Combine chopped mango, canola oil, lime juice, and salt in a mini food processor; process until smooth. Place cabbage, diced mango, and green onions in a large bowl, tossing to combine. Drizzle cabbage mixture with pureed mango mixture; toss to coat. Sprinkle with cashews.

Carolyn Tesini, Cooking Light 
JANUARY 2014

Healthy Habits Challenge!

You and all your friends are invited to a FREE Healthy Habits 7-Day Challenge starting Monday, August 11, 2014! The object of this healthy challenge is to implement healthy habits, get in a little exercise and have fun doing it! Anyone and everyone is invited. We'll meet in a private group here on Facebook. The challenge will be filled with supportive people who want to be healthy, vibrant people.

The foundation of my nutrition coaching program is to work with people one-on-one to develop healthy habits that will last a lifetime. My belief is that, for some people, it can be very overwhelming to try to fix everything at once. For those folks, I highly recommend working with me one-on-one. However, for some people it can be good to take a bit more of a running start. For those people I have developed this Healthy Habits 7-Day Challenge. But, anyone is welcome - those who like to start at a crawl or those who like to hit the ground running (or anyone in between). If you're considering nutrition coaching this FREE challenge will give you an overview of my program.

Each day I will introduce the Healthy Habit of the Day that you'll be working on. Also, we will have an exercise challenge (it won't be too hard, I promise!). And there will be encouraging words throughout the day. I’ll be there to support you all the way – as will your fellow challengers!
Click the link below to join the group!
https://www.facebook.com/groups/aug2014healthyhabits/

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