Next blog
I love to cook and have wanted a place to store the recipes. Every time I make something at home that comes out great I will post it on this blog. I will also place a picture of how it turned out. Over time I will build up quite an online library to share. Please to post or email new ideas and feedback. Thanks for visiting and come back soon.
North Carolina
United States
My Photo

Saturday, December 03, 2005

Rosemary Apricot Pork Tenderloin

Pork TenderloinHere is a delicious pork tenderloin recipe I made the other night when Dana and Piero came over for dinner. Actually the tenderloins where buy one get one free so I had this twice that week.

3 tbsp olive oil
2 tbsp crushed garlic
2 tbsp fresh rosemary (finely chopped)
1/4 cup dried apricots (chopped)
1/8 cup dried cranberries (chopped)

2 lb unseasoned pork tenderloin

1/4 cup port wine
1/2 cup chicken broth
2 teaspoons cornstarch

Heat the oven to 250. Mix the first five ingredients. Cut a lengthwise pocket in the tenderloin. Brush the pocket with olive oil, salt and pepper. Stuff the pork with the mixture.

On a baking sheet roast for about and hour till the internal temperature reaches 130 degrees. Increase the oven to 400. Set aside the drippings from the loin and roast until it starts to brown and temperature is 155 - 160. Let cool.

Meanwhile in a sauce pan medium-high heat stir port, broth and drippings, bring to a simmer. Add cornstarch and 2 tbsp of water. Whisk until gravy starts to thicken.

Cut loin in to piece and serve with gravy.

*Side note I did make several dishes for Thanksgiving, but I did not have the time to take the pictures or note all the recipes.

Roasted Vegetable Couscous

Roasted Vegetable CouscousvegetarianThis is a tasty and healthy recipe that is pretty easy to make.

1/2 cup red wine vinegar
Juice of 2 small lemons
1/3 cup olive oil
1/4 cup fresh torn basil
1/2 tsp dried oregano
salt and pepper to taste

1 large eggplant (cubed)
1 bell pepper (seeded and coarsely chopped)
1 onion (chopped)
1 package mushrooms (cut in half)

1 cup cooked whole wheat couscous
2 tomatoes (diced)
1 cucumber (peeled and diced)

1/2 cup grated feta cheese

Heat the oven to 500. Whisk the first six ingredients in a small mixing bowl. In a baking dish add the next four ingredients. Pour 2/3 of the sauce over the vegetables in the baking dish. Mix well and cook for 35 minutes.

In a larger mixing bowl mix couscous, tomatoes, cucumbers and the rest of the sauce. Once vegetables are finished roasting add them to the couscous.

Serve topped with feta.

Sunday, November 13, 2005

Potato Jalapeno Soup

Potato Soupvegetarian2 jalapeno peppers (cut in half and seeded)
1 bell pepper (cut in half and seeded)
1 yellow onion (chopped)
olive oil
2 tsp cumin
1 tsp coriander
1 tsp salt
1 large potato (peeled and diced)
3 cups water
1/2 cup cream cheese
1 lemmon juciced
2 tbsp fresh cilantro (chopped)

Place pepper on a baking sheet and broil for 10 minutes on the top shelf of the onion. Once pepper have cooled, scrape away the burnt portions and dice.

In a soup pot heat the oil and add the onions. Cook the onions for 10 minutes till translucent. Add the peppers and spices suate for a couple more minutes. Add water and potaoes and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from heat and a stir in cream cheese, lemmon juice and cilantro. Stir until cheese is fully melted and evenlly mixed.

Saturday, November 12, 2005


Yogurt Sauce
Dear Milky Way Diner,
I am looking for a good recipe for the Tzatziki cucumber sauce that is commonly used in Greek pitas and gyros.


Here is my recipe. Adding fresh mint, dill and lemon juice are good variations.

1 cup plain yogurt
1 small cucumber (peeled, seeded and diced)
1/2 tsbp crushed garlic
1/2 tbsp olive oil
1 tsp white wine vinegar
1 tsp stored bought greek spice
salt and pepper to taste

Blend all ingredients and refrigerate for 4 hours before using.

Friday, November 11, 2005

Butternut Squash Stew

Squash StewvegetarianHere is another fall squash recipe. This one with a texmex flair.

olive oil
1 large yellow onion
1 tbsp crushed garlic
3 cups water
1 butternut squash (peel and cut into 1/2 inch cubes)
1 jalapeno pepper (seeded and diced)
1/2 tsp cinnamon
2 tsp cumin
2 large tomatoes (chopped)
1 large green bell pepper (chopped)
1 10 oz package frozen corn
sour cream
1 block jalapeno Monterey jack cheese (cut into cubes)
1 cup brown rice (cook as directed)

In a soup pot heat oil, onions and garlic over medium heat. Cook for about 10 minutes, until onions are translucent. Add water, squash, jalapeno and spices. Heat to a simmer for another 10 minutes. Add tomatoes and bell pepper and cook for 10 more minutes. Add corn and return to a simmer.

Serve over rice. Top with a dollop of sour cream, cheese and salt and pepper.

Sunday, November 06, 2005

Butternut Squash Wontons

Squash Won TonvegetarianHere is a cool recipe to use so fresh butternut squash.

1 large butternut squash halved and seeded
olive oil
1 tbsp butter
1 yellow onion chopped
1 1/2 tsp fresh sage (chopped)
1 tbsp garlic
4 oz goat cheese
1 package wonton wrappers

Brush squash with olive oil. Bake for 30 minutes at 425 degrees. Once cool scoop our the meat and set aside.

In a skillet melt butter. Add onion, sage and garlic. Saute for 5 - 10 minutes. In a mixing bowl blend onions, squash and cheese.

Start some water boiling and heat the oven to 200. Get out a cookie sheet.

One by one place wet a wonton wrapper. Place 1/2 a tbsp of filling in the middle the wrapper and fold (make sure you press the edges tight). When you have eight or ten place them in the boiling water. Cook for 6 minutes, scoop out and place on cookie sheet. Place cookie sheet in the oven. Repeat till done.

Heat remaining stuffing with some water to make a sauce to place over the finished wontons.

Saturday, October 29, 2005

Stuffed Acorn Squash

Squash StuffingvegetarianHere is a flavorful fall recipe. This can be served as a lunch time main dish as shown here. You can also scope out the squash meat and mix to serve as a diner side dish.

1 Pan cornbread cut into cubes
Olive oil
2 large acorn squash halved and seeded.
1 large onion (chopped)
2 tablespoons fresh sage
1 clove garlic (chopped)
1 cup vegetable broth
1/2 cup dried apricots (chopped)
1/2 cup pecans (chopped)
1/4 cup flat leaf parsley (chopped)

Toast corn bread for 10 minutes at 400 and set aside. Brush Squash with olive oil. Place in baking pan filled water. Bake for 20 minutes at 350 degrees.

In a saucepan heat 2 tbsps of olive oil and add onions, sage and garlic. Saute for 20 minutes. Add broth, nuts and apricots and bring to a boil. Reduce heat and cook for another 10 minutes. Remove from heat and mixing the cornbread and parsley.

Stuff the squash (place and excess stuffing in baking ramikins) and bake for another hour at 350.

Salmon in Balsamic Sauce

SalmonHere is a simple salmon recipe.

4 salmon steak
2 tsp oil (if sauted or seared)

Grill, saute (as I did here) or sear to your liking.

For Sauce:
1/4 cup balsamic vinegar
1/4 cup water
2 tbsp fresh lemon juice
1 tbsp brown sugar
1 clove crushed garlic

In a small sauce pan add all sauce ingredients. Heat to a boil. Reduce heat and simmer for 2 minutes.

Placed salmon on plates and cover with vinegar sauce.

Monday, October 24, 2005

3 Squash Soup

3 Squash SoupvegetarianFall is here and the store is stocked will all kinds of squash. Here is a simple soup that highlight some early fall flavors.

2 tbsp butter
1 tbsp olive oil
2 yellow onions (chopped)
1 small pie pumpkin (cut in half and seeded)
1 butternut squash (cut in half and seeded)
1 acorn squash (cut in half and seeded)
3 cups chicken broth
2 tsp kosher salt
1 tsp fresh ground pepper
1 cup 1/2 and 1/2 or heavy cream

Heat oven to 350. Place squash on cookie sheet and drizzle with olive oil. Cook for one hour. After they cool. Scoop out the meat of the squash and place in a soup pan along with broth, cream, salt and pepper. Cook over medium heat.

Saute onions in butter for 5 minutes and add to the soup. Lower heat to medium-low and cook for another 20 minutes.


Roasted Radish and Goat Cheese Pie

Savory Roast Radish PievegetarianI am so sorry I have been so slack at posting. Got busy. I probably made this a month ago. Luckily I wrote down what went into the pie so I could re-create this recipe.

This came out so good. The roasted radishes add a unique zing to this savory cheese pie.

1 bunch red radishes
1 tbsp olive oil
1 puff pastry
1 tbsp butter
1 medium onion
2 tbsp dry wine
3 large eggs
3/4 cup heavy cream
4 oz fresh goat cheese
1 cup chopped walnuts
1/4 cup fresh flat parsley

Clean radishes and drizzle with olive oil. Bake for about an hour at 350 degrees. Let beats cool and than dice.

Roll puff pastry into a pie crust and line a buttered pie pan.

Heat butter in a frying pan saute onion about five minutes. Add wine and radishes. Cook for another minute than add to the puff pastry.

Mix eggs, cream and pour over the radish and onions. Crumble goat cheese over the cream and bake for 20 minutes. Add walnuts and cook for another 15 - 20 minutes.

Top with parsley. Let cook at least 5 minutes before serving.