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Simply Good Food

wikiEATia - Simply Good Food

The Big Green Egg

My husband and I both like to grill. We’ve had a JennAir gas grill and a Weber charcoal grill for years but recently we decided to purchase the Big Green Egg.
The first thing we grilled was steak and it really was one of the best steaks that we’ve ever done.  There is a learning curve with the grill but the effort is well worth it.  We are particularly looking forward to using it in the winter at our vacation home in Big Sky, MT.  Because the grill is ceramic, it holds the heat even in freezing temperatures.

Greek Favorites

My husband and I were fortunate to be able to visit our daughter and her family when they lived in Crete. One of the highlights of our travels has always been enjoying the local cuisine and we found the Greek food was fabulous! One of the reasons that it is so good, of course, is the quality of the ingredients. Fruits and vegetables are locally raised on small farms. The pork, lamb, and chicken are free range animals frequently pastured in the olive groves to keep the grass and weeds down.

Farmers Market Crete 300x168 Greek Favorites

The Greeks love babies!

Farmers Market Crete 2 300x168 Greek Favorites

Buying cheese at the Farmers’ Market

Farmers Market 3 168x300 Greek Favorites

I like to try to reproduce some of the foods that I’ve enjoyed while traveling. Last night I made horiatiki (the Greek village salad), chicken souvlaki, and tzatziki. The meal was completed with pita bread warmed in the oven. The bread wasn’t home made but maybe next time we enjoy Greek food I’ll attempt to make the bread, too.

Horiatiki                            Chicken Souvlaki                                  Tzatziki

Pork Tenderloin with Smoky Paprika Rub

Pork Tenderloin with Smoky Paprika Rub
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This is an easy one skillet dinner with a perfectly seasoned pork tenderloin.
Ingredients
  • 1 (1-pound) pork tenderloin
  • 1-2 tablespoons smoky paprika rub
  • 2 large or 4 small red potatoes, peeled and diced to ¾ inch
  • 1 onion, rough chopped
  • 1 tablespoon olive oil

Instructions
  1. Pat tenderloin dry with paper towels.
  2. Rub both sides of tenderloin with generous amount of smoky paprika rub.
  3. Heat 1 tablespoon olive oil in non-stick skillet over medium high heat.
  4. Quickly brown tenderloin on both sides (3-4 minutes per side).
  5. Turn heat down to lowest setting and add onion and diced potatoes.
  6. Cook for 30-40minutes until potatoes are cooked through and crusty and pork tenderloin is cooked to 145° internal temperature.

imggrocerylist Pork Tenderloin with Smoky Paprika Rub

Fresh Salmon

My husband, Paul, and I have just returned from a trip where we joined old college friends to visit Seattle, Mt. Rainier and Victoria, B.C.  Some members of the group took three days to journey deeper into Vancouver where they fished for salmon and halibut while other friends enjoyed Victoria.  While the fishing was not as good as expected,  Victoria was delightful.  The salmon used in Cedar Planked Salmon was fresh and delicious!

The Magic Bullet

Last weekend we were pleased to have old friends visit.  Judy and Ab have recently moved to another city and we miss them.  Typical of Judy, she has met lots of new people, including one who introduced her to smoothies and the Magic Bullet.  I love gadgets but had never heard about this one, then suddenly I’m seeing recipes everywhere for smoothies.  Here’s one that I found in the latest issue on Cooking Light.  Called the Green Machine, it’s made with spinach, greek yogurt, and honeydew melon.  YUM!!

Lemonade on the front porch

My husband and two fly fishing friends met at our home this evening to try out their bamboo rods.  The heat has been stifling for the past few days and I knew they would need a drink so I prepared lemonade from scratch.  Usually we invite friends to have a glass of wine or a beer on the front porch but when the heat index is over 100°,  it’s too hot for alcohol so a refreshing glass of lemonade is just the thing!