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Homemade Strawberry Milk

Homemade Strawberry Milk

by Pam on June 9, 2013

I saw a recipe for strawberry milk on We are Not Martha[1] and decided to make it for my kids’ after school snack. It was simple to prepare made the most delicious strawberry milk. My kids absolutely loved it and asked me to make it again very soon. I love that this milk put a huge smile on my kids’ faces and that it was made with real fruit.

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat  to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



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Homemade Strawberry Milk




Prep Time: 5 min.

Cook Time: 10-12 min.

Total Time: 15-17 min.



Ingredients:

2 cups of fresh strawberries, hulled & sliced
1/2 cup of sugar, to taste (my strawberries were extremely sweet so I only used 1/4 cup)
1/2 cup water
1 tsp freshly squeezed lemon juice
1/2 tsp vanilla
4 cups of milk

Directions:

Place the sliced strawberries, sugar, water, lemon juice, and vanilla in a small saucepan over medium high heat and bring to a boil. Lower heat to medium low and let simmer, stirring often, until mixture thickens into a syrup, about 10 minutes.

Strain liquid into a bowl, pressing with the back of a wooden spoon to extract as much juice as possible. Discard solids (or feed them to your kids… my daughter gobbled them up). Place the strawberry syrup into the refrigerator to chill. Once the syrup is cold, pour about 2-3 tablespoons of the strawberry syrup into a glass of milk. Stir and taste, add more syrup if needed. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by We are Not Martha

References

  1. ^ We are Not Martha (www.wearenotmartha.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

by Pam on December 10, 2013

I had a pork tenderloin in the refrigerator to use up so I went in search of ingredients that I could stuff it with. I found some fresh spinach, roasted bell peppers, a few mushrooms, fresh basil, and some Parmesan cheese. I sliced the pork tenderloin nearly in half then pounded it thin. I seasoned the meat then layered on the ingredients before rolling it up and searing it in a hot pan. I baked it in the oven and it turned out beautifully! The pork was really tender and the stuffing added so much flavor to the meat. My kids ate all of their portions so I take that as a good sign. My husband and I both thought it was delicious. I served this stuffed tenderloin with some green beans and the Creamy Garlic and Parmesan Mashed Potatoes[1] for a delicious meal.

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions[2]). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of  plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork.

Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.



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Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 30-40 min.



Ingredients:

1 pork tenderloin, silver skin removed
Sea salt and freshly cracked pepper, to taste
1 cup of baby spinach leaves, chopped
4-5 button mushrooms, chopped
2 tbsp roasted bell pepper, chopped
3-4 fresh basil leaves, chopped
2 tbsp panko crumbs
1 tbsp Parmesan cheese, finely grated
1 small clove garlic, minced
1 tbsp olive oil

Directions:

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork. Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Creamy Garlic and Parmesan Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ click here for instructions (www.learninghowtocook.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar

Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar

by Pam on December 5, 2013

I wanted something light and simple for lunch today so I decided to make a veggie mini frittata. I grabbed some eggs, asparagus, spinach, and extra sharp cheddar from the refrigerator and found some grape tomatoes on the counter. This frittata was light, fluffy, and so delicious. Mini frittatas are one of my favorite meals because they are simple, healthy, and a terrific way to use up extra ingredients you have on hand.

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined. Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.



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Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar




Yield: 1

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 30-35 min.



Ingredients:

2 eggs
2 tsp milk
Sea salt and freshly cracked pepper, to taste
2 asparagus spears, wooden ends removed, and cut into small pieces
3-4 grape tomatoes, sliced
1 tbsp fresh spinach, chopped
1 small slice of extra sharp cheddar, diced

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined. Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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