Pork Tenderlion with Cabbage and Apple Slaw

3 Tb olive oil
2 1 1/4 lb tenderloin
Kosher salt and black pepper
2 Tb rice vinegar
1 Tb honey
1 small Napa cabbage about 1 lb.
quartered cored and thinly sliced
1 crisp red apple Gala or Fuji
cut into thin wedges
1/4 cup fresh cilantro


Heat oven to 400*
Heat oil in ovenproof skillet over medium-high heat.
Season the pork with 1/2 tsp salt and 1/2 tsp pepper and cook, turning occasionally, until browned, 6-8 minutes.

Transfer the skillet to oven and roast until the pork is cooked through, 12-14
minutes. Let rest at least 5 minutes before slicing.

Meanwhile, in a large bowl, combine the vinegar, honey, the remaining 2 Tb of oil, and 1/4 tsp each salt and pepper.
Add the cabbage and apples and toss. Let sit for at least 5 minutes, toss occasionally. Fold in cilantro and serve with the pork.

Blackened Salmon with Broccoli Rabe and Raisins

4-6oz pcs skinless salmon fillet
2 Tb Cajun seasoning or blackened spice mix
1 bunch broccoli rabe (1 lb)
1 Tb olive oil
2 shallots, sliced
Kosher salt
1/4 golden raisins
1 lemon, cut into wedges


Heat Large skillet over medium heat.
Coat both sides of salmon with seasoning, cook until opaque throughout and blackened. 3-4 minutes per side.

In another skillet, bring the broccoli rabe and /2 cup water to a simmer.
Cook tossing occasionally until tender, 3-4 minutes. Drain and transfer to a plate.

Wipe clean the second skillet and heat oil over medium heat. Add shallots and 1/4 tsp salt and cook til softened, about 3 minutes.
Mix in the raisins and the broccoli rabe.
Serve with the salmon with lemon.

Can't find skinless salmon? Skin-on salmon, coat the skinless side with seasoning, but cook both sides.

Daddy's Chocolate Cake

3/4 cup butter
1 2/3 cup sugar
3 eggs
1 tsp pure vanilla extract
2 cups flour
2/3 cup cocoa
1/4 tsp baking soda
4 tsp baking powder
1 salt
1-1/3 cup water

Combine first 4 ingredients and beat for 3 minutes
Mix flour cocoa soda baking powder and salt, sift together.
Add flour mixture and creamed mixture alternating with water, ending with flour mixture.

dust baking pan with cocoa. Bake for 30-35 minutes in 350* oven til pic comes out dry.

Cool then frost.

Pomegranate Almond Toffee

1 cup chopped almonds
3/4 cup chopped dried pomegranate
1 cup butter
1 1/2 cup dark brown sugar
1 cup of dark chocolate chips (more if you are using mini chips)

Line a 13x9x2 inch pan with foil and butter the foil then sprinkle both almond then dried pomegranates evenly.
Set aside. In large dutch oven butter sides of pot then melt butter and sugar together over medium heat til sugar dissolves, about 4 minutes.
If using a candy thermometer, stir frequently til reading is at 270 degrees.
No thermometer, mixture should boil till rolling! This is called "soft crack" stage. This has soft frothy bubbles. About 15 minutes.

Quickly pour mixture over fruit and nuts. Spread evenly. Let stand 2 minutes till surface is
firm. Sprinkle chocolate chips over top hot toffee. Let stand til softened. Spread chocolate over candy. Chill till firm, lift candy out of pan. Break into pieces and chill again in air tight container.

Makes 2 lbs of candy

Pumpkin Ice Cream

1 cup milk
1/2 cup heavy cream
1/2 caramel milk (below)
6 large egg yolks
1/4 cup brown sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons fresh squeezed lemon juice
1/2 cup cooked pumpkin puree'

* 14 oz can condensed milk
6 tall sticks of cinnamon
In a double boiler slowly heat the milk and cinnamon sticks for about 1 hour til milk is thickened and color is amber.
Set aside till later. There might be caramel bits, this is yummy in the ice cream.

Combine the first three ingredients in sauce pan and heat slowly til the caramel cream is blended into the milk mixture.
While this is heating up, whisk sugar and eggs about 4 minutes.

Once milk and caramel cream is blended, add milk to egg mixture a small amount at a time.
Blend well, continue till all is mixed together.
Add the vanilla, fresh lemon and pumpkin puree'. mix and set in and ice bath for till mixture cools.
Add to ice cream maker and follow manufacturer's instructions for churning.
Serve with extra caramel sauce.

Simple Scones

Yummy and easy!
servings: 8
preheat oven to 400


2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons frozen butter
1/2 cup dried fruit ( your choice)
1/2 cup sour cream
1 large egg


Place racks in lower to middle of oven.
Mix first 6 ingredients together, then add butter and cut in with a fork till coarse crumbs.
In small bowl mix eggs and sour cream.
Add to flour mix until dough clumps form. Use hands, dough might be sticky in some places,
but as you press it will come together.
Place on a lightly floured surface and pat into a 7-8 inch circle or 2 smaller 4-5 in circles about 3/4 inch thick.
Sprinkle with remaining teaspoon of sugar.
Use sharp knife to cut into 8 triangles place on cookie sheet lined with parchment paper, aboutr an inch apart.
Bake until golded brown, about 15-17 minutes
Cool 5 minutes and serve warm or at room temperature.

* Orange cranberry - add 1 teaspoon of fine zest of orange and cranberries for the raisins.
* Lemon blueberry - add 1 teaspoon of fine lemon zest and dried blueberries for raisins.
* Cherry almond - add 1/2 tsp almond extract to sour cream mixture and dried cherries for raisins. I like a bit of almonds crushed in this one too!

Blackened Fish Tacos

Seasoned Tilapia is served atop a bed of crispy slaw and wrapped in tortillas for a light family supper.

Ingredients

Slaw
1/4 cup Sliced green onions with tops
1 tbs Frsh lime juice
1 tbs Vegetable oil
1 Garlic clove, pressed
1 tsp Sugar
1/2 tsp Cajun or blackened fish seasoning
( or try this Cajun mix)
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon red pepper flakes (optional)

2 cups red and green cabbage thinly sliced

Fish
1 pound Tilapia fish filets
1 tbs Cajun or blackened fish seasoning
1 Avocado, seeded and sliced
8 (6 inch) flour tortillas, warmed
3 Radishes
Additional snipped fresh cilantro

1) For slaw, combine green onions, lime juice, oil, garlic, sugar and Cajun seasoning; whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve.

2) Heat skillet over medium heat 5 minutes. Moisten fish filets with water and sprinkle with Cajun seasoning. Lightly spray pan with vegetable oil. Place filets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat. Flake fish into bite size pieces.

3) Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut one avocado half into slices. Warm tortillas in microwave. Top tortillas evenly with slaw mixture and fish. Grate radishes evenly over fish. Top with avocado slices and sprinkle with cilantro if desired.