Jan’s Rubbed Pork Tenderloin



  • 2 lbs baby carrots, peeled
  • 2 T water
  • 1 T olive oil
  • 1 T butter, diced
  • 2 garlic cloves, sliced
  • 1 small jalapeno, seeded and chopped (optional)
  • 1 t honey
  • 1/2 t ancho Chile powder
  • 2 t ground cumin
  • 1/4 t kosher salt


  • 2 tenderloins
  • 1 t Ancho Chile powder
  • 2 t ground cumin
  • 2 t oregano
  • 1 t paprika
  • 1 t kosher salt
  • 1 T olive oil

Preheat to 400.

Mix water through salt for carrots. Toss carrots. Cover with foil. Roast for 30 min.

Mix Chile powder through salt. Rub on tenderloin. Heat oil in skillet over medium high heat. Brown tenderloin in each side about 5 min.

Remove foil. Add pork to pan. Roast for about 18 min until 145. Stir carrots as needed.

Let sit for 10 min.

Salmon with Avocado Salsa



  • 1 Tbsp. olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 4 salmon fillets

Avocado Salsa:

  • 2 avocados
  • 1/4 red onion
  • 1 lime, juiced
  • 1 Tbsp. olive oil
  • 1 1/2 tsp salt


1. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.

2. Grill the salmon on high heat for two minutes each side.

3. In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.

4. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!

Spring Vegetable Pasta


  • 3-5 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2 inch thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
  • 1 pund asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on the bias into 1/2 inch thick pieces
  • 2 cups frozen baby peas, thawed
  • 4 medium garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons fresh mint leaves, minced
  • 2 tablespoons fresh chives, minced
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound campanelle pasta
  • 1 cup dry white wine
  • 1 ounce grated parmesan cheese (about 1/2 cup) plus extra for serving


Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan.  Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes.  While broth simmers, combine mint, chives and lemon zest in small bowl, set aside.

Strain broth through fine mesh strainer into 8 cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups).  Discard solids and return broth to saucepan.  Cover and keep warm over low heat.

Heat 2 tablespoons oil in dutch oven over medium heat until shimmering.  Add sliced leeks and pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes.  Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes.  Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds.  Add remaining cup peas and continue to cook 1 minute.  Transfer vegetables to plate and set aside.  Wipe out pot.

Heat remaining 4 tablespoons olive oil in now empty dutch oven over medium heat until shimmering.  Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes.  Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 

When wine is fully absorbed, add hot broth.  Increase heat to medium-high and bring to boil.  Cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, 8 to 10 minutes. 

Remove pot from heat, stir in lemon juice, parmesal, half of herb mixture, and vegetables.  Season with salt and pepper to taste.  Serve immediately, passing parmesan and remaining herb mixture separately to top.

Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika


  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plan yogurt or Greek yogurt
  • 4 chicken breast halves with bones
  • 1 15-ounce can garbanzo beans, drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided


Preheat oven to 450. 

Mix first 5 ingredients in medium bowl.  Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.  Place chicken on large rimmed baking sheet.  Rub 2 tablespoons spiced oil mixture over chicken.  Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat.  Pour bean mixutre around chicken.  Sprinkle everything generously with salt and pepper. 

Roast until chicken is cooked through, about 20 minutes.  Sprinkle with 1/2 cup cilantro.  Transfer chicken to plates.  Spoon bean mixture over.  Serve with yogurt sauce.

Herbed Potato Salad


  • 3  pounds  Yukon gold potatoes
  • 1  cup  dry white wine
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  extravirgin olive oil
  • 1  tablespoon  whole-grain Dijon mustard
  • 3/4  teaspoon  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1/2  cup  thinly sliced chives
  • 2  tablespoons  chopped fresh parsley
  • 1  teaspoon  chopped fresh tarragon


Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Mom’s Tri Tip Marinade


  • 2 pounds tri tip steak
  • 3/4 cup shiraz
  • 2/3 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons worchestershire sauce
  • 2 teaspoons dijon


Combine ingredients and refrigerate for 1-8 hours.  BBQ until done.  Slice and serve.

Serve with Herbed Potato Salad.

Dark Chocolate Mousse


  • 8 ounces Ghiradelli 60% cocoa bittersweet chocolate, chopped fine
  • 2 tablespoons Hersheys cocoa powder
  • 1 teaspoon instant espresso powder
  • 5 tablespoons water
  • 1 tablespoon brandy
  • 2 large eggs, separated
  • 1 tablespoon sugar
  • 1/8 teaspoon table salt
  • 1 cup plus 2 tablespoons heavy cream, chilled


Combine chocolate, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan with 1 inch of barely simmering water, stirring frequently until smooth.  Remove from heat.

Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in a medium bowl until mixture lightens in color and thickens slightly, about 30 seconds.  Pour melted chocolate into egg mixture and whisk until combined.  Let cool until just warmer than room temperature, 3 to 5 minutes. 

Using electric mixer and clean bowl, whip egg whites at medium-low speed until frothy, 1 to 2 minutes.  Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and whip until soft peaks form when whisk is lifted, 1 to 2 minutes.  Whisk last few strokes by hand, making sure to scrape any unwhipped whites from bottom of bowl. 

Using whisk, sir about 1/4 of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until just a few white streaks remain. 

Using electric mixer, whip heavy cream at medium speed until it begins to thicken, about 30 seconds.  Increase speed to high and whisk until soft peaks form when beaters are lifted, about 15 seconds more.  Using a rubber spatula, fold whipped cream into mousse until no white streaks remain. 

Spoon mousse into 6-8 dessert bowls.  Cover with plastic wrap and refrigerate up to 4 days.  To serve, allow mousse to soften to room temperature for 10 minutes before serving.  Serve with whipped cream, chocolate shavings (shave a bar of chocolate with a carrot peeler) and raspberries.

Berry Topped Lemon Tarts



  • 2 cups flour
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup cold butter


  • 3 cups fresh fruit (recipe calls for cranberries, blueberries or raspberries could also be good)
  • 1 1/4 cups sugar
  • 1/4 cup water


  • 5 eggs
  • 1 1/2 cups sugar
  • 3/4 cups lemon juice
  • 1/3 cup butter, softened
  • 4 teaspoons grated lemon peel


  • 1 medium lemon, cut into 1/4 inch slices
  • 1/2 cup sugar
  • 1/4 cup water


Makes 8.

Preheat oven to 350°.

Crust: In a bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.  Stir until dough forms a ball.  Divide into eight portions; press each onto the bottoms and up the sides of eight 4-in tart pans.  Cover and refrigerate for 20 minutes.  Bake at 350° for 20-25 minutes or until golden brown.  Cool on wire racks.

Topping: In a large saucepan, combine the berries, sugar and water.  Cover over medium heat until berries have popped, about 20 minutes.  Transfer berry topping to another bowl; refrigerate until serving.

Filling: Meanwhile, in a small sauce pan, whisk eggs.  Stir in the sugar, lemon juice, butter and lemon peel.  Cook and stir over medium heat for 20-25 minutes or until filling is thickened and reaches 160.  Transfer to a small bowl; cover and refrigerate for 1 hour.  Spoon filling into tart shells.  Chill, uncovered until set.

Garnish: In a small saucepan, bring lemon slices, sugar and water to a boil.  Reduce heat; simmer, uncovered for 20-25 minutes or until lemon is tender.  Cut slices in half; chill.

Just before serving, spoon berry topping over tarts.  Garnish with lemon slices.

Filet Mignon With Cabernet Sauce


  • 4 4-ounce filet mignon steaks
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 cup shallots, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons soy sauce
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 2 teaspoons butter


Coat a large nonstick pan with olive oil and heat over medium high heat. Sprinkle both sides of the steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired doness (we cooked them for ~7 minutes a side). Remove from pan.

Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining salt, pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Drizzle over steaks.

Serve with Roasted New Potatoes and Sauteed Rosemary Mushooms.

Cooking Light Magazine

Roxanne’s Roast Chicken


  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1.5 teaspoons mustard seeds
  • 1.5 teaspoons dried rosemary
  • 1.5 teaspoons fresh ground pepper
  • 1/2 small white onion, diced
  • 1 4-lb roasting chicken
  • 12 large pitted green olives


Mix the vinegar, soy sauce, mustard, mustard seeds, rosemary, pepper and onions together in a bowl large enough to hold the chicken.  Set aside.

Remove the package from the cavity of the chicken; reserve for another use or discard.  Rinse the chicken inside and out and dry thoroughly.  Roll the chicken around in the marinade, making sure plenty flows into the cavity.  Cover and marinate 8 hours to overnight in the fridge. 

Prior to cooking, bring chicken to room temperature.  Preheat oven to 375.

Remove the chicken from the marinade, allowing any marinade that sticks to the chicken to remain.  Save the remaining marinade in a bowl.  Put the olives in the cavity of the chicken.  Set the chicken, breast side down on a roasting rack (non-stick or sprayed with PAM) in a roasting pan.   Add 1/2 inch water to the roasting pan.  Roast for 50 minutes.  Flip the chicken to breast side up (careful of the olives), pour the remaining marinade over the bird, and roast for 40 minutes longer, or until the chicken reaches 170.  Tent with foil if the skin gets too brown. 

Remove from oven and let the chicken rest for 10 minutes before carving. 

Serve with Parsley Red Potatoes, Roasted Red Potatoes or Golden Mashed Potatoes with Leeks and Sour Cream.