Cajun Shrimp Stew

Here is an easy shrimp dish with a New Orleans slant.  We have been traveling so much this holiday season that I have found easy meals, while we are home, the only option.  We got back to Florida yesterday and are heading to Charleston for New Years with our friends tomorrow. 

Enjoy the New Year's celebrations and I will see you back here in 2012.  My blog's 4th anniversary is approaching and I will be having a giveaway and hopefully a new look. 



CAJUN SHRIMP STEW (Gourmet Magazine)

2 tablespoons vegetale oil
1/4 cup all-purpose flour
1 medium onion, chopped
1 small celery rib, finely chopped
1/2 cup finely chopped geen bell pepper
1 cup bottled clam juice (8 fl oz)
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon cayenne
1 1/4 lb peeled and deveined large shrimp
1/3 cup thinly sliced scallion greens

Accompaniment: White Rice

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes.

Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes.  Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes.  Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 mintues.  Stir in scallion greens and salt to taste.

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Merry Christmas

From our family to yours.  Our Christmas card was designed by Kristen's stationery company, The Green Kangaroo.  Photographs by Azul Photography.  See you after the holidays.  Hopefully I will have a new blog design to share with you.

Margarita-Braised Chicken Thighs

This is going to be just a quick post.  We are with our family in North Carolina getting ready for Christmas.  We took Rachel to a huge Mall today.  Santa was there, but she chose not to sit on his lap or talk to him.  She said he already knew what she wanted . . . . I love the mind of a five year old.

This chicken is easy and delicious.  It was one of the quick meals I prepared before we left Florida.  The tropical fruit, lime juice, tequilla and orange juice give it a festive air.  Enjoy the holidays.

MARGARITA-BRAISED CHICKEN THIGHS

1/2 cup flour
1 tablespoon paprika
2 teaspoon garlic powder
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1 tablespoon olive oil
Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
1/2 cup dried tropical fruit
1/2 cup orange juice
1/4 cup tequila
1 lime, thinly sliced

Preheat oven to 400 degrees F.

Combine first 3 ingredients in a small baking dish.  Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken to pan; cook 4 minutes on each side or until lightly browned.  Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray.  Add onion to pan; cook 3 minutes.  Add garlic,and saute 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at HIGH 2 minutes.  Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute.  Pour onion mixture over chicken; top with lime slices.  Bake at 400 degrees F. for 20 minutes or until chicken is done.

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Cardamom Pork Roast with Apples and Figs

The holidays are upon us whether we are ready or not.  This is the first year in a long time that I have remained calm and accepting of all of the myriad tasks left to do.  We will be traveling back to North Carolina to spend Christmas with our family and enjoy the joy of Christmas through children's eyes.  We have not put up a tree.  Only wreaths adorn our front door.  I have not made cookies and most of my shopping has been done online.  I am taking the Peace and Joy of the season to heart.

But you can't expect me to totally ignore the wonderful food possibilities for a Christmas meal.  Dried fruits, whether used in fruitcakes or figgy pudding,  are a part of the season.  Pair them with a beautiful pork roast and you have the star of the show for your holiday table.

This simple pork roast is so festive and delicious that I plan to make it every year.  There are a few ingredients that you may not have on hand, but they are worth purchasing.  Cardamom is not a spice that was in my spice cabinet.  When I saw the price of it, I almost turned away, but being the curious cook that I am, I went ahead and bought it.  Cardamom is an Indian spice with a strong flavor.  Very little is needed to impart it's distinct spicy notes.  It is used in many Indian desserts and is an important ingredient in the Finnish sweet bread, Pulla.  I have seen recipes for cardamom sugar cookies online and think I will make them, just because I can.  Pear nectar is another important ingredient in this recipe.  Because the pork and dried apples and figs are seasoned with spices like cinnamon and cardamom,  a fruity liquid makes perfect sense.  Add port and cream to the finishing sauce and you have a dish that just screams CELEBRATION.

Give this a try.  I will be back next week from North Carolina with more holiday cheer. 

CARDAMOM PORK ROAST WITH APPLES AND FIGS (Cooking Light)

Roast:
3 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground fennel
1 (3-pound) pork loin, trimmed
Cooking spray
2 cups dried figs, halved lengthwise
2 cups dried apples
1/4 cup minced crystallized ginger
3/4 cup pear nectar
1 (14 ounce) can low sodium chicken broth

Sauce:
1/2 cup pear nectar
1/2 cup port
2 tablespoons currant jelly
1/4 cup heavy cream

Preheat oven to 400 degrees F.

To prepare roast, combine first 9 ingredients in a small bowl.  Rub mixture over surface of roast; place in a shallow roasting pan coated with cooking spray.

Place figs, apples, and crystallized ginger around roast.  Pour 3/4 cup nectar and broth over fruit.  Bake at 400 degrees F. for 1 hour and 10 minutes or until meat thermometer registers 160 degrees F., stirring fruit frequently.  Remove from oven; place roast on a carving board, and place fruit in a bowl using a slotted spoon.

To prepare sauce, pour any pan juices into a sauce pan.  Add 1/2 cup pear nectar, port, and jelly; bring to a boil.  Cook 4 minutes or until thick enough to lightly coat back of a spoon.  Stir in heavy cream; simmer 2 minutes or until sauce has thickened, stirring occasionally.

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Albondigas Soup

I have been on a quest for new soup ideas this Fall and Winter.  I did a Spanish Cocido here and a Tortilla Soup here.  Now I have tried an Albondigas soup.  It is a Mexican meatball soup.  Albondigas means meatballs in Spanish.  The meatballs can be made from  ground beef alone, a combination of ground beef and chorizo sausage, or in this case, ground beef and ground pork.   They have cooked rice and bread in them to stretch the portions.  According to some sources fresh mint is a necessary flavor in the soup.  The broth is made from chicken stock flavored with vegetables such as carrots, onions, zucchini and tomatoes.  It is a very satisfying combination.

Speaking of vegetables,  I am so happy to be in Florida right now.  I went to the Flagler Beach Farmers' Market last Friday.  Here are some of the images.

Colorful Peppers.

Local Farmers.

Red Bell Peppers priced at 2 for $1.00.  I spent $10.00 total and came home with 2 peppers, 5 ears of corn, 1 head of lettuce, 1 pound of green beans, an acorn squash, 3 tomatoes, 2 zucchinis, 5 limes and 2 lemons. 

You can add any vegetables that you have to this soup, but in this case, I followed the recipe from My Recipes for Grandma Salazar's Albondigas Soup.  My fennel breadsticks went very well with it.


ALBONDIGAS SOUP

1 cup boiling water
1/2 cup short-grain rice
Cooking spray
2 cups chopped onion, divided
1 1/4 cup white bread crumbed
1/2 cup minced fresh cilantro, divided
1 1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/4 tespoon salt
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites (or 1 whole egg)
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (or canned tomatoes, chopped)
4 cups low-sodium chicken broth  ( I used more )
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pour water over rice, and let stand 20 minutes.  Drain.

Heat a nonstick skillet over medium heat.  Coat pan with cooking spray.  Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.

Place bread in a food processor; pulse until couarse crumbs form.  Measure out 1 1/4 cups.  Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, oregano, and next 5 ingredients, stirring well.  Shape mixture into 29 (1 inch) meatballs.  Chill 20 minutes.

Heat a Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add 10 meatballs, and cook 6 minutes, browning on all sides.  Remove meatballs from pan; drain well on paper towels.  Wipe drippings from pan with a paper towel.  Repeat procedure with cooking spray and remaining meatballs.  Return pan to heat.  Coat with cooking spray.  Add 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender.  Stir in tomato and broth, bring mixture to a boil.  Add meatballs and mint to pan.  Reduce heat, and simmer 35 minutes.  Add zucchini, 1/2 teaspoon salt, and pepper to pan.  Cook 10 minutes.  Garnish with cilantro.


Printable recipe

Fennel Breadsticks

I have gotten out of the habit of baking bread.  I'm not sure why.  It has always been such a satisfying experience.  It could be because we have stopped eating bread at meals and seldom reach for the bread basket in restaurants.  But every once in a while, when soup is on the menu for dinner, there is nothing better than good bread to dip in the broth and savor along with the contents of the bowl.  The key words here are "good  bread". 

I ran across this recipe in a  Cooking Light Cookbook the other day and loved the idea of twisted breadsticks.  The yeast dough was enhanced with cornmeal and  was easy to handle.  After the first rise the dough is divided into 24 pieces and rolled into ropes.

The ropes are twisted together in twos forming 12 breadsticks.  These are left to rise for a half an hour and then the breadsticks are brushed with egg and sprinkled with fennel and coarse salt and baked.

One for the cook!

I loved this recipe and plan on making the breadsticks again during the holidays.  The fennel and salt enhanced the flavor so much and would make them a great accompaniment to many Italian dishes.  As a matter of fact they will go well with our traditional New Years Day dinner with friends.  I will have to take the recipe with me to our rental house in Charleston.  The same four couples always get together at New Years.  I hosted it one year and wrote about it here.  I think everyone will enjoy these.  I hope you will too.

TWISTED FENNEL AND COARSE SALT BREADSTICKS

1 tablespoon sugar
1 package dry yeast
1 cup plus 2 tablespoons warm fat-free milk (100 to 110 degrees F)
3 tablespoons olive oil
2 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
Cooking spray
1 tablespoon water
1 egg white, lightly beaten
1 tablespoon fennel seeds
1 teaspoon kosher salt

Dissolve sugar and yeast in warm milk in a bowl, let stand 5 minutes.  Stir in olive oil.

Lightly spoon flour into dry measuring cups, level with a knife.  Combine 2 1/2 cups flour, cornmeal, and 3/4 teaspoon salt in a large bowl.  Add yeast mixture; stir until a soft dough forms.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 10 minutes), add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.  Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size.  (Gently press two fingers into dough.  If indentation remains, dough has risen enough.)

Line 2 baking sheets with parchment paper.  Punch dough down, turn out onto a lightly floured surface.  Divide dough into 24 equal portions.  Working with 1 portion at a time (cover remaining portions to prevent drying), shape each portion into a 9-inch rope.  Twist two ropes together; pinch ends to seal.  Place on prepared baking sheets.  Repeat with remaining dough.  Cover dough, and let rise 30 minutes or until doubled in size.

Preheat oven to 425 degrees F.

Combine water and egg white in a small bowl.  Combine fennel seeds and kosher salt in another bowl.  Brush breadsticks with egg white mixture, and sprinkle evenly with fennel seed mixture.  Bake at 425 degrees F. for 15 minutes or until puffed and lightly golden.  WATCH CAREFULLY.  MINE WERE DONE IN 10 MINUTES.  Cool on a wire rack before serving.  Yield: 12 servings.

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Onion and Bacon Tart

This is a recipe that has been in my folder for a long time.  Unfortunately I did not write down the source.  I have found that it is a great recipe for a simple supper after Christmas shopping or on an appetizer table for the holidays.  You can make your own pizza crust or if you need one quickly, you can buy one of the crusts in a tube.

I love the sauteed onions and bacon on it.  Instead of a tomato sauce and cheeses it has a custard made from sour cream and an egg.  It is subtly seasoned with nutmeg and caraway seeds.  Perfect for this time of year.

ONION AND BACON TART

8 slices Bacon, Chopped
5 cups onions, sliced
1 large egg
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1 13.8 ounce tube refrig. pizza dough or your own home made pizza dough
1/4 teaspoon caraway seeds

Preheat oven to 375 degrees. F.  Saute bacon in heavy large skillet over medium-high heat until crisp.  Remove to paper towels to drain.  Remove all but 1 tablespoon bacon drippings from skillet.  Add onions and saute over medium heat until onions are very tender, about 20 minutes.  Cool.

Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend.  Stir in cooled onion mixture and most of bacon.

Roll pizza dough out on lightly floured surface to 13 x 10 inch rectangle or into a circle to fit pizza pan.  Transfer dough to baking sheet.  Spread onion mixture over dough, leaving 1/2 inch plain border around edges.  Add remaining bacon and sprinkle with carasay seeds.

Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.


There is still time to vote in the eRecipeCards contest.  I am currently in 3rd place and I could really use your vote.  Just go over to the website and register.  Then go to the home page and follow the links to the O Olive Oil Contest.  Thanks everybody.


Printable Recipe

O OLIVE OIL and eRecipeCards Have Joined Forces For a Contest

The theme of this post is "Pairings".  A company with a unique product and a food website with lots of followers have paired together to showcase a product that is also a pairing of another kind.  I am a blue ribbon blogger at a website called eRecipeCards.   eRecipeCards is the brainchild website of a fellow blogger.  Dave has created a food community in cyberspace.  It is a place to share; a place to post favorite recipes, and a place to discover favorite recipes like we do among our own circle of friends and family. Recently, eRecipeCards has paired with a company called O Olive Oil to sponsor a contest utilizing their flavorful oils and vinegars.  I am one of eight bloggers chosen to submit recipes to the contest.  But before the recipe post, a little background on the company is called for. 


We can all relate to the first time we tasted an extraordinary food pairing; balsamic vinegar with goat cheese and walnuts, chicken in riesling with fresh tarragon, pork with prunes and Armagnac.  There are some pairings that just work and make us say "Oh yes!"  Flavor combinations like these, that play off of each other while still showcasing each component, are to be savored and repeated.




image curtesy of italynet.it

 While living in Italy, Greg and Marta Hinson spent some time in Abruzzese.  While there in the bucolic countryside, they came across an olive mill where native olives and lemons were being pressed together to produce a citrus flavored olive oil beyond compare.  It was a revelation I am sure.

Image curtesy of Aaron's farm.com

The Hinsons returned to California with the citrusy olive oil foremost in their memory of Abruzzese.  It was definitely an experience to be repeated and the Hinsons began the company called O OLIVE OIL.  Northern California is replete with Mission olive groves and citrus orchards.  Today, O OLIVE OIL gathers California Mission olives and citrus from small organic farms and presses them together in a state of the art olive press.  Each batch is timed to the season of ripeness.  December is press time. Whole lemons, oranges, grapefruits and limes are crushed in the press with the olives.  The result is that extraordinary pairing that knocks your socks off; a pure mellow olive oil with the tart freshness of citrus.

Not to rest on their laurels, in 1997 O OLIVE OIL added a line of vinegars to their offerings.  Relying on wines from the Napa Valley, they barrel-age the wines in a time-honored tradition.  A natural vinegar culture is added to the wines in the wooden barrels and left to develop slowly -  no rush, no artificial infusions.  It can take up to four years for the vinegar to be ready.  The resulting vinegar is full-bodied and lusciously sweet.

O OLIVE OIL sent each of us the olive oil and vinegar of our choice to use in developing our recipes.  I chose the Blood Orange Olive Oil and the Porto Vinegar. Before beginning work on a recipe, a taste test was in order. 

Upon tasting the Blood Orange Olive oil, I immediately understood the symbiosis between citrus and olives.  The oil has a rich orange color and is syrupy and mellow.  The tang of the blood oranges with hints of raspberry balanced the richness of the oil and I would have been happy dipping my bread in it all evening.  Even my husband, whose taste buds have gone to sleep because of a terrible head cold, said "I can actually taste the oranges!"

The Porto Vinegar, made from Napa Carbernet grapes, is dark in color which immediately put me in mind of a balsamic vinegar.  I expected that sweet rich taste that is characteristic of a good balsamic, which was there, but there was a difference.  In a side by side test of Porto Vinegar and a balsamic vinegar from Modena, Porto vinegar had a brighter taste.  There was a musky taste to the Modena vinegar that was too cloying.  The Porto vinegar had a sweet and tangy punch with just a hint of smokiness,  I look forward to using it in many of my recipes.

I know I'm waxing poetic about O OLIVE OIL, but it's because I'm a huge fan of their products.   In a world where most of our food is mass produced, a company run by foodies who care about the integrity of their ingredients will always get my vote.  But producing quality food is not inexpensive.  I have said it before on my blog,  I would much rather pay more for an organic free-range chicken than buy a  mass-produced bird for 59 cents a pound.  If you agree with me and appreciate companies who are trying to produce healthy options,click this like button for O OLIVE OIL.



Likes on Facebook mean a lot to companies and get them strong recognition in the food industry.    In addition, O OLIVE OIL is offering a 20% discount on all of their products through December.  Free Shipping is available on orders over $60.00 (after discount).  Just use the special code established just for us when you check out. The code is e-recipecards.  Go to their website for a list of all of their oils and vinegars.  But if you do nothing else, at least like them.  They deserve it.

A special thanks to eRecipeCards for sponsoring this contest.  The Web Maestro of the site understands what it is to be a blogger.  Have you ever been rejected by FoodGawker?  I have ....on many occasions.  But I have never been rejected by eRecipeCards.  Dave's website is inclusive and encouraging to both new bloggers and veterans alike.  He wants nothing more than success for all bloggers.  What a great site with thousands of recipes for all of us to enjoy.

After much thought and many ideas, I have come up with a recipe that I feel showcases the uniqueness of the O OLIVE OIL Blood Orange Oil and the Porto Vinegar.  I hope you agree.

  

Pork Tenderloin with Blood Orange Sauce and Sweet Potato Salsa

Entering a recipe contest is so exciting.  eRecipeCards has challenged eight of us to come up with a winning recipe using products from O OLIVE OIL.  I received my box of Blood Orange Olive Oil and O Porto Vinegar a few weeks ago.  I have seasoned cornish hens with the oil and vinegar, I have added them to green beans wrapped in bacon, and dressed salad greens with them.  This combo of olive oil and vinegar could be the secret ingredient that makes so many of your recipes outstanding.  Many restaurants are now using O's olive oils and vinegars as finishing touches to their dishes. There are so many possibilities for their use, and I am thrilled to be a part of this contest.  The hardest part has been settling on a recipe to share for the contest.

If you have been following my blog you know that I love seasonal ingredients.  The sweet potatoes in the market right now are near perfection.  Oranges and sweet potatoes go well together.  But I was looking for a dish with a little spice.  The Porto Vinegar has a slightly smoky taste which marries well with spices like cumin and chili powder.  So I roasted cubed sweet potatoes tossed with blood orange oil, porto vinegar, and the spices.  I made a salsa with the roasted potatoes by adding tomatoes, orange segments, jalapenos, scallions, and cilantro.  A vinaigrette of orange juice combined with the orange oil and vinegar was the finsihing touch.

One of my favorite meats is pork tenderloin.  It is mild in taste and marries well with other flavors.  It is a perfect complement to the sweet potatoes and the oil and vinegar.  A simple spice rub was added to the tenderloins and they were browned and roasted in the oven for a short time.  I made an orange sauce to drizzle over the finished dish.  Served with the sweet potato salsa it is an awesome combination with a little kick.  What could be prettier or more colorful going into the holiday season?

PORK TENDERLOINS WITH BLOOD ORANGE SAUCE

2 12 ounce pork tenderlions, trimmed of white membranes and fat
1 tablespoon olive oil
1/2 cup white wine

Spice Rub:
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Sauce:
1 cup of freshly squeezed blood orange juice or orange juice
2 tablespoons O OLIVE OIL Blood Orange Olive Oil
1 tablespoon  O OLIVE OIL Porto Vinegar
2 tablespoons honey
1 teaspoon reserved spice rub
1/4 teaspoon Kosher salt
1 tablespoon cornstarch
1 tablespoon water

Mix spice rub ingredients together.  Rub all but 1 teaspoon of the spices on the trimmed pork tenderloins.  Place the tenderloins in a glass dish that will hold them.  Cover and marinate in the refrigerator for at least two hours.

Preheat oven to 350 degrees F.  Remove tenderloins from the refrigerator.  Heat 1 tablespoon of oil in an iron skillet or large frying pan.  Add the tenderloins and brown on all sides.  Pour wine into skillet and cook briefly.  Cover pan and place in oven and roast pork for 20 to 30 minutes.

In the meantime, heat the orange juice, Blood Orange Oilve Oil and Porto Vinegar together in a small saucepan.  Add the honey and the 1 teaspoon of reserved spice rub and cook over low heat until everything is combined.  Salt if needed.

Combine the cornstarch and water to create a slurry.  Add it to the orange sauce and cook stirring constantly until the sauce thinckens slightly and becomes glossy.  Reserve.

Remove tenderloins from oven and place on a cutting board.  Let rest covered for 10 minutes.  Slice and serve with sauce and salsa.



SWEET POTATO SALSA

4 medium sweet potatoes, peeled and cubed
4 tablespoons O OLIVE OIL Blood Orange Oil, divided
1  tablespoons extra virgin olive oil
1 1/2 tablespoons O OLIVE OIL Porto Vinegar, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Salt and Pepper to taste
1 to 2 jalapeno peppers, seeds and membranes removed and chopped fine
1 red bell pepper, chopped
14 grape tomatoes, halved
3 scallions, chopped
1 orange, sectioned
Zest of 1 orange
1 orange, juiced (about 1/3 cup)
Chopped cilantro for garnish

Preheat oven to 375 degrees F.  Place cubed sweet potatoes on a rimmed baking sheet.  Drizzle with 3 tablespoons of Blood Orange oil and 1 tablespoons of extra virgin olive oil.  Drizzle with 1 tablespoons of Porto Vinegar.  Toss together to coat well.  Sprinkle with spices and salt and pepper and toss again.  Roast in oven for 30 to 45 minutes, tossing occasionally until sweet potatoes are tender and beginning to brown.  Remove to a large bowl.

Add all of the chopped fruit and vegetables and the orange zest and stir to combine.

Mix the orange juice with the remaining 1 tablespoon of Blood Orange Oil and the remaining 1/2 tablespoon of Porto Vinegar.  Pour over the salsa.  Sprinkle with cilantro and additional salt and pepper if needed.  Stir to combine.  Serve warm or at room temperature.

Now it is your turn to vote.  Do you think I have a winning recipe?  I hope so.  I know I will have stiff competition.  These ladies are the best.  I would appreciate your support.  Just go to the eRecipeCards home page and follow the links to the search recipes page. Enter OOLIVEOIL in the search box.  This will take you to the list of competitors.  Add my pork tenderloin recipe to your recipe box.   Also add my taste testing recipe.  You do need to be a registered member of eRecipeCards.   If you are not a registered member, it is easy to join and there are no requirements other than filling out the registration form.  eRecipeCards is a great resource.   Dave has provided bloggers and non bloggers alike with a site where good food and terrific recipes abound.

Printable Recipe Sweet Potato Salsa

Printable Recipe Pork Tenderloin with Blood Orange Sauce