A trip to San Antonio, Traveling Tuesday (but it was really Thursday)...and A BIRTHDAY!!

Matt and I got back a week ago (today) from San Antonio. We spent two weeks there seeing family and friends and really just enjoying ourselves. We had so much fun doing different stuff and I think it was made even better having Nicholas with us since he's at an age where everything is exciting to him. He got to go swimming and he played in the sprinklers. We took him to a bounce house place which was amazing! He got to play in a sand box and see animated ice age animals at the Witte Museum. We also took him with us on a ghost tour of Victoria's Black Swan Inn; he was more interested in the two baby goats that were in the yard though. Overall, it was fun for us to see him so enamored by everything. Matt and I also got to go to a movie (Jurassic World) with my mom and aunt! We (Matt and I) hadn't been to a movie since early December 2013 right before Nicholas was born, so it was pretty awesome to be able to go and enjoy ourselves. We even paid a visit to our old apartment complex to see if anything had changed. We saw the same group of ducks, which was awesome. We even saw a mommy duck with three babies. The babies swam over to us (probably because they thought we had food), but their mother was not excited about them being so close to us. They swam back fairly quickly to her, which was probably smart because I'm sure they would have gotten a whoopin' from mommy for disobeying her! :) It was a great trip, but in the end I was sad knowing that we wouldn't be there again until Christmas.

We leave this weekend actually to begin our next journey which includes a seven day drive from Colorado Springs to Anchorage, Alaska. It's going to be pretty intense, but I also think it's going to be fun seeing parts of the US that I've never seen and also seeing Canada! I am nervous about having two cats, a dog, and a one and a half year old in a car for that long...with numerous hotel stops...but I think we will be okay. Ha! I plan on taking pictures along the way and I'll definitely post them once we are semi settled up in Alaska. We have a house already and will be living on post. I'm excited to be on post again. Where we live right now, it takes Matt about 40 minutes to get to Fort Carson. We are both looking forward to not putting so many miles on our cars and I'm looking forward to Matt being able to sleep in a bit before having to get up to go to PT/work or even possibly being able to come home for lunch! :) I've already looked into a gym, however I'm sad that they do not have Les Mills programs up there, well except for Body Pump at one of the gyms I looked into, but the times were really weird (I prefer to get my work outs done in the morning) and they didn't have childcare available--which is what I was looking for. So the one I found has the childcare and has a class called "Power Pump" which sounds a lot like Body Pump *wink wink*. I would work out on post at the gym there, but I really prefer to have childcare at the facility as it's easier and faster for dropping off Nicholas and picking him up. We will see!! :) In any case, I'm having a hard time thinking about leaving VillaSport. I've loved being a member there and I've loved being able to take Nicholas somewhere that he enjoys being. Perhaps we will be stationed here again one day--you never know! :)

This week is a little odd as we are being packed out (as I type actually) and I'm going to try my hardest to make a "Traveling Tuesday" dish, since we are staying at a Homewood Suites and they have everything there to make you feel at home! :) If it doesn't happen though, I apologize!!! For my  "Traveling Tuesday" dish from last week, I asked Matt on the looooong drive back from San Antonio to pick a letter. He picked "K" initially, but I couldn't find anything that was simple. So I decided to do the 'ol "close my eyes and point" trick and came up with North Africa! The recipe I'm going to be sharing is called Spicy North African Tenderloin and boy was it tasty! While it may not be a definite authentic African dish, it has all the taste of the Middle East/North Africa and it's super simple to make. In fact, Matt said it tasted very similar to dishes he had in Kuwait!!

SPICY NORTH AFRICAN PORK TENDERLOIN
Serves 4

Ingredients:

1/4 cup bottled roasted red bell pepper

3 tablespoons olive oil, divided 

3 tablespoons lemon juice, divided

1 tablespoon sambal oelek (ground fresh chile paste)

3/4 teaspoon kosher salt, divided

1 1/2 teaspoons ground cumin, divided

1/4 teaspoon ground coriander

2 garlic cloves

1 cup plain 2% reduced-fat Greek yogurt 

1/4 cup chopped fresh mint

1 (1-pound) pork tenderloin, trimmed 

Preheat your oven to 425 degrees! 

The first thing I did (after preheating of course) was mix together the ingredients needed for the sauce/marinade--which are: the bottled roasted red bell pepper, olive oil (two tablespoons), lemon juice (two tablespoons), sambal oelek, salt (1/4 teaspoon), cumin (1/2 teaspoon), ground coriander, and garlic. All of this needs to go into a food processor which makes things super easy! 












Then you just pour the mixture into a bowl! Which I was using my AWESOME (!!!!!) new glass mixing bowls. My mom and aunt bought me them because my other mixing bowls were plastic and well loved...and I needed new ones! :) I love them!! 














Next thing I did was salt and pepper the pork tenderloin, added olive oil to a pan, and got it browning! Meanwhile, I mixed together in a small bowl the yogurt, mint, one tablespoon of lemon juice, and the cumin (one teaspoon). Then I put it in the fridge to keep it cold.














After the pork was done browning, I put it into the bowl that had the red bell pepper mixture and coated it. Then it went back into the pan and into the oven for about 15-20 minutes or so...at least until the thermometer reached 145 degrees. I did use some of the red bell pepper mixture for brushing halfway through, just so it was coated well throughout the cooking process--but remember to throw away the rest and don't use it unless it's getting cooked because raw pork touched it...ew.














I let the pork sit for a few minutes and then sliced it up for us. I served the pork with the yogurt sauce, cous cous, and salad. I really enjoyed the pork by itself, but honestly wasn't too excited about the yogurt sauce. Only because I'm not a big cumin person. I felt like I could have served it with some reserved (non-porky...this is a technical term) marinade and it would have been great. I also feel that you could leave out the sambal oelek if you aren't into hot food. I don't think it would change the flavor too much. I will definitely make this again and at 283 calories per serving (which includes three pork slices and a tablespoon of yogurt sauce), I think it's a great recipe for company or just everyday! 

Here's the link: Spicy North African Pork Tenderloin



Lastly here on the blog, we are celebrating a very special birthday! Matthew is 39 today! Unfortunately, at the moment, we are celebrating by having our house packed out, but later, for dinner, we are going to his favorite place to eat, Texas Roadhouse. I think he's pretty excited! :) It's a little crazy around here, but we are trying to make the best of it for him. Here's a picture of the birthday boy!! Looks a lot like Nicholas to me!!! Which is very cool to see. :) 

Anyway, HAPPY BIRTHDAY MATT!!! We love you very much and hope that you have a great day!!!

Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa ....and a YuMmY dip!

When I first looked at a map to start Traveling Tuesdays again, I closed my eyes and ended up putting my finger on India (did y'all know that the process was so involved in choosing a country??). I did make the recipe that I chose for India, but I'm saving it because I'd like to modify it and try it again before posting about it. To be honest, it was a disappointment because I marinated the chicken overnight and once grilled, it ended up tasting just like plain grilled chicken and not Tandoori Chicken. So I have vowed to make it again! Soon :) 

I've made this particular recipe (below) before, but I never actually wrote a post about it. It's a Spanish-y (not a word...I know) dish; so not necessarily authentic authentic, but it has wonderful flavors and I just love making it, so I had to share! 

ADOBO-MARINATED PORK TENDERLOIN WITH GRILLED-PINEAPPLE SALSA

Serves 8

Ingredients:

1 cup fresh lime juice (about 8 limes)

2 teaspoons black pepper

2 teaspoons dried oregano

2 teaspoons ground cumin

1 1/2 teaspoons salt

6 garlic cloves, crushed

2 pounds pork tenderloin 

1 1/2 teaspoons olive oil 

Cooking spray 

1/4 cup coarsely chopped fresh cilantro

2 tablespoons finely chopped green onions

GRILLED-PINEAPPLE SALSA

Ingredients:

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)

1 red bell pepper 

1 yellow bell pepper 

Cooking spray 

1/2 cup finely chopped red onion

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1 tablespoon brown sugar

1 1/2 teaspoons minced crystallized ginger

2 jalapeño peppers, seeded and minced

1 drained canned chipotle chile in adobo sauce, minced

*Note: Since it's just Matt and I (and Nicholas doesn't eat a whole tenderloin ...yet...ha!), I picked up a tenderloin that was about one and a half pounds. I also used bottled lime juice because I had it on hand and we are playing the "let's try to slowly get rid of things so we aren't throwing massive amounts of food away when we move" game. :) I also used jarred garlic. My auntie bought some for her famous Greek Chicken while she and my mom were visiting for my graduation and it's easy and quick to use! For the salsa, I actually used canned pineapple slices (I would have done fresh--and I recommend doing fresh, but I was in a hurry). I again used the bottled lime juice and lastly, I used just plain fresh ginger. I bought crystallized ginger back in Leavenworth I believe, and it haunted me for a while. :) Plus, I couldn't find it in the store! But mainly the memory of the crystallized ginger haunt was enough to steer me away from it...for a while at least!

 The first thing I did, was mix the first six ingredients together (lime juice, black pepper, oregano, cumin, salt, and garlic). I mixed it all in a Ziplock bag. I then put the pork tenderloin into the bag and schmooshed (technical term) all the ingredients around to coat the pork. Then I popped it into the refrigerator for a few hours/most of the day. The recipe says one hour, but I wanted it marinating for a longer amount of time. Every once in a while I would schmoosh it around, then place it back in the frig. :) 

Next I started the salsa by grilling the pineapple slices and my bell pepper (both red and yellow). I would have done this out on the grill, instead of inside on my grill pan, but it was raining at the time...and I love y'all, but I really didn't want to stand outside grilling. Once you are done grilling the pineapple and bell pepper, all that's left to do is chop up all the ingredients, mix it together, cover the bowl, and place it in the refrigerator.

This salsa is super colorful and easy!!

The end product!

When we were ready to eat, I had Matt light the grill (he's a great cooking assistant!). It wasn't raining anymore thank goodness! I made sure it was on medium to high and put the pork on the grill. It was grilled until the internal temperature reached 145 degrees. The recipe suggested 160; however, there are new cooking guidelines for pork, in case you didn't know! :) I know, I was a little iffy about this as well, but 145 degrees is perfect. Trust me!

Once the pork was done, I let it rest for about 10 minutes or so. I cut it into medallions and made it purdy with a sprinkle of cilantro and green onions! :)

Matt was impressed with the presentation :)

The end product was delicious! I served it with cous-cous and (all together now) a salad! :) Y'all know me too well.









I love this marinade because you can really taste the lime and garlic in the pork. The pork itself is not spicy at all--only the salsa (hello chipotle chiles and jalapenos!). In fact, Nicholas ate the pork. He has a very fancy palette already. So, if you wanted to make a non-spicy salsa, I would maybe suggest leaving out the chipotle chiles (even though it wouldn't technically be "adobo" anymore). I would also make sure to seed and remove all ribs from the jalapenos OR leave them out all together. I think the pineapple and other ingredients could shine on their own just fine!

Ready for the calorie count?? 194 per serving! And that's for 3 oz pork and 1/3 cup of salsa! Oh, and guess what??? Matt and I LOVE using the salsa for just a chips and salsa snack as well. I make extra salsa for this reason! :) Just a suggestion!!!

The dip I am showing you next has received rave reviews every time I make it. It's delicious and yes, it takes a little bit of time with the onions (you'll see)...but it's so incredibly worth it and honestly really fast--once you cook the onions!! Ha! ....plus it has bacon. So...yea, it's awesome.

CARAMELIZED ONIONS, GRUYERE, AND BACON SPREAD (OR DIP)
Serves 8
(I'm assuming this is if you are solely eating the dip with friends...[or by yourself...no judgment here]...which I have no doubt would be a great choice because it's that yummy!)

Ingredients:

Cooking spray 

3 1/2 cups chopped onion 

2 ounces Gruyère cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup canola mayonnaise 

1/3 cup fat-free sour cream 

1/4 teaspoon salt

1/4 teaspoon black pepper

3 bacon slices, cooked and crumbled 

*Note: I used green onions instead of chives. I also used Swiss cheese since Gruyere was $8 at the store I was at. And it was a less amount of cheese than the Swiss. C'mon people. I also may or may not have used more than 3 slices of bacon. I won't tell if you don't....Oh....and I also used pre-cooked bacon because it's faster. All you have to do is heat it up!

First, I shredded the cheese. Easy enough....good start, yes?? Make sure to reserve a little on the side for the top of your spread/dip. The picture is not the reserved cheese by the way haha! Or is it???? No ...it's really not. But again...no judgment if you choose this path.

Next, I chopped up about 4 cups of onion. I know the recipe says 3 1/2, but I had this little sliver of onion left and didn't really feel like storing it...so I cut it up!

Coat a pan with cooking spray, heat it to medium-high, and add your onion. Here's where patience is important. Saute your onions for about 5 minutes, then reduce the heat to low and cook them for about 20 minutes or until a golden brown. Stir occasionally!

Next, cook (or heat up) the bacon and chop up your green onions (or chives). Then in a bowl, mix together the majority of the cheese, green onions (or chives), mayo, sour cream, salt, pepper, and bacon. Now, I will say I have made this about three times. I used regular mayo for the first two and decided to follow the recipe for this third time and use the canola mayo. For some reason, it didn't seem to be as firm as the other two times. I suppose it's a preference, but I liked the consistency of the regular mayo. Anyway!!!


Once the onions are cooked (look how pretty they are!), allow them to cool for a bit and then add them into the bowl with all the other ingredients.

Mix it all together and then pour it into a baking dish (I used a small Pyrex). Top with your reserved cheese. I also added some more green onion (and a few pieces of bacon) on top for color and to show what else was in it.

When you are ready to eat, bake it at 425 degrees for about 20-25 minutes allowing for it to get nice and bubbly.





I served it with Triscuits. It's 101 calories per serving, which in my opinion is great for such a cheesy dish ....with bacon. :) And may be slightly higher with the extra bacon...but c'mon...bacon. Like I said, I've gotten rave reviews and it's usually one of my go-to dishes for an appetizer. 

Well that's that for these two dishes. I put the links below for your viewing pleasure! :)

Please Enjoy!!!

Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

Grilled-Pineapple Salsa

Caramelized Onion, Gruyere, and Bacon Spread 

 

After almost *TWO* years of not blogging....I'M BACK! :)

Oh goodness....where to begin honestly. 

I suppose an apology is in order. 

I'm sorry that I basically gave up on my blog (for two years)...I'm groveling at  your feet in fact...

BUT it was for good reason--I SWEAR! :)

My last post was our announcement that we were having a baby boy. 

Well since then...SURPRISE(!!!!) we had the baby boy--and his name is Nicholas :) He was born on December 28, 2013 at 2:21pm after 27 hours of labor (thank you very much). He's currently about to be 17 months and is a very sweet, very active (ugh), very intelligent little boy with a larger-than-life personality. He's a wonderful mix between Matthew and I. 

I think we did pretty awesome--not trying to brag or anything. Or maybe I am...

He was fascinated by the camera...maybe because I always have my phone for pictures

The reasoning behind my blog abandonment was due in part to that little boy being born and not having time to really post anything...let alone cook...or take a shower for that matter. The main reasoning, however, was because I was in Graduate School and when you are already having to write papers and read hundreds millions of books...well, there isn't much time for doing a blog. That first semester was brutal! I was reading 4 books a week and writing 2 papers a week (combined page range was about 8 to 10 pages per week....). It was crazy! Then there was the following semesters where we had to write an original research paper...times 3! Yes, 3....which ranged from 25 to 35 pages each (my first paper though was 45....oops)...

Needless to say, my fingers are spent :) and so is my mind...for now. It was all worth it though because on May 15, 2015 I walked that stage and officially became 

Jennifer Lawrence Broderick, M.A.

*cue trumpets and confetti blasting through the air*

It was an accomplishment that I thought would never happen, yet it happened too fast. Two years of constant stress, countless hours of reading and researching and editing and writing and writing and writing (....did I say writing??). Not to mention taking care of Nicholas and trying to write in between his naps and trying to give him 110% of my attention, yet feeling as though I was neglecting him because I had to read for class. And let's not forget being active in the spouse's club on post (I was 1st Vice President and then Secretary...I successful ran a Holiday Bazaar too!), being active within Matt's Brigade and then Battalion...too many hours driving back and forth from Fort Carson...there was a deployment, many hours out in the field, a training trip to Germany (all of this was Matt by the way...ha!)--and all the while I was still reading...and writing...and taking care of Nicholas. Not to pat myself on the back, but how the heck did I come out alive on the other end with all of that going on??? I feel that my degree was well earned and I was very proud to don the cap and gown and hood and walk the stage with family looking on: my mom, aunt, Matthew, and of course the little boy who was with me from day one...my Nicholas. I doubt very seriously he will remember the time his mommy was in Graduate School or being at her graduation--but I think when I tell him everything I did during those two years so that I could better myself and better his life through obtaining a higher degree, I think he will be very proud of me as well. 

Now that everything has died down and I find myself idle, I decided that I would jump back onto the blog and start right where I left off! I'm going back to my "Traveling Tuesdays" and sharing recipes from around the world...and I'll of course be blogging about life in general in the Broderick household! 

One of the bigger things that's going on is that we are moving! Yep...our time in Colorado Springs is up after almost 3 years of loving, learning, and exploring the city and surrounding areas. I must say, I'm digging my heels in. I don't want to leave. I love adventure...I love traveling...but I really don't want to leave. Too many things have happened here. There are too many amazing memories, too many amazing people, and too many amazing places. Alas, we must though and it'll be okay amazing...I know it will. But I still don't want to do it.

This summer should be a whirlwind and I think it's going to be fantastic. I am actually getting to focus on myself now that school is done and I get to take Nicholas swimming or to the park! Whenever I want! We are going home to visit family and friends soon as well. I always love going home; sometimes it feels like I never left! When we get back, we will have a few weeks before the packers come...and then the movers...and then we will be gone. In those few weeks, we are planning on spending time with friends and checking things off our "To-do before leaving Colorado" list. 

It's quite a list!! 

1. Do the incline (together) 

2. Hike up Pike's Peak 

3. Do the Cog Railway one last time

4. #2 and 3 will only happen if it stops snowing up there!!! 

5. Visit Cripple Creek one last time

6. Maybe visit Estes Park one last time

7. Play pool at Phantom Canyon 

8. Probably go to my favorite winery together one last time (D'Vine Wine!)

9. Drive up Pike's Peak

10. Rock Ledge Ranch Historical Site

11. The Mays Natural History Museum 

12. Attend The Renaissance Festival one last time

I hope you enjoy my posts from now on and I'm glad to be back to share all the happenings in my world and all the yummy recipes we're trying and hopefully loving! Ha!

Welcome back and enjoy!!!!