Archive for October 13th, 2011

Even though Fall is upon us here in #yyc, it is still warm enough to use the BBQ. Here we get an average of 4 months cold winter and we Canadians love to BBQ so our family tends to BBQ all winter long (or as much as we can).  With this being a kid’s activity night for us…this dish is quick and easy to get on the table so we can get out the door. You do not need salt in this recipe as the soy sauce will be salty enough. Serves 4-6

Adapted from ATCO Blue Flame

Coriander Pork Tenderloin

3 cloves garlic, minced
2 tsp. coriander
1-2 tsp. pepper
1 tbsp. packed brown sugar
1/4 cup soy sauce
2 pork tenderloins

Combine all ingredients (except pork) in a ziplock bag. Remove a couple tbsp of the marinade and set aside for basting later. Prick the pork a couple of times allowing the marinade to penetrate the pork. Place in bag and squishy it to get marinade working on the pork. Seal and let stand approx. 30 minutes.  If we have time we let it marinate most of the day.

When your BBQ is ready remove pork from marinade and pat dry. Grill pork over low heat on gas BBQ for approx. 30 minutes turning a couple of times during cooking. Baste with reserved marinade. If using a thermometer the internal temp should read 170F when done.

When your pork tenderloin is done place on a plate/platter/cutting board, cover with foil and let rest for at least 10 minutes. Slice and serve with roasted or smashed potatoes, pasta or rice pilaf and a steamed veggie.  YUM!

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I admittedly have tried my hand at making pie crusts while in my 20’s…I’m er 30 now ;)…..and I had no luck. I was single back then…now I’m married and a Baker. Seems I should perhaps try my luck at pie crusts again! This recipe was submitted by Nicole and it has a twist – 7up! I have never heard of a pie crust recipe with 7up in it and I am very intrigued. I will be trying this recipe out in the near future and look forward to pie crust success! It seems so simple and we like simple. Thank you Nicole!

Submitted by Nicole

Basic Pie Dough Recipe
5 1/2 cups flour
1 tsp salt
1 lb Tenderflake lard
1 can cold 7-up (not diet)

Here we go….
Mix flour and salt, cut in lard, stir in 7-up, divide into 5 equal portions. Wrap each of the 5 portions in plastic wrap and chill 30 minutes. Then roll out into 5 pie crusts. At this point follow the instructions of the pie you are making (ie: prebake or not). Have fun!

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