KitchenOfKy

What a fantastic Saturday! A coffee, an ice walk (basically a hike on ice) with one of my besties - Stacy, some good eating in Canmore at  Mountain Mercato , great conversation, good music, tidying, a nap and FINALLY  supper! OK, Kyla - so what's with the title? Remember in my last post where I stayed up too late researching kitchen tools, yes.... I did it! I bought myself a food processor last night. I am proud that I exercised enough self control to leave it until today.  The creations today are inspired by one of the  blogs  I've been following lately. I enjoy her humor, and I enjoy her food. Yes, it is Paleo - I am not paleo but I do like to try things out once in a while! Today, or more specifically I prepped my slow cooker to adapt her  Crockpot Pork Green Chilie  recipe.  Mexican Pulled Pork , adapted from  this : 2 pound (approximately) pork roast 1 yellow onion, chopped 2 -3 garlic cloves 2-3 chipotle peppers in adobe sauce, chopp...

I love hosting dinners. Love it! So, after my week of cooking deprivation, I invited my BFF over for dinner! Here is the menu: Stuffed Pork Tenderloin 1 pork tenderloin, butterflied Sundried tomatoes 2 Artichoke hearts Fresh Spinach 1/3 of an onion  2 garlic cloves Nutmeg Lemon juice  Lemon zest Egg Butterfly your pork and set it aside. Dice the onion (I used yellow), chop the sundried tomatoes, artichoke hearts and press the garlic cloves into a heated frying pan. Make sure to use some oil so things don't stick! Saute everything until the onions are translucent. Add your lemon zest & lemon juice to taste as well as your nutmeg. Set it aside to cool. Once cooled, add the egg to act as a sort of glue. Spread the mixture onto your tenderloin. Close it up with butcher string & bake it at approximately 350 - 375 for about 30 minutes or until tender.  *My apologies for the lack of measurements, I just eyeballed it & tasted it to see how it was...