Spicy Roasted Pork Tenderloin [RECIPE]

June 26, 2016 by 1 Comment

Spicy Roasted Pork Tenderloin

Turn our quick-and-delicious Spicy Roasted Pork Tenderloin into a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

The marriage of light brown sugar, allspice and spicy cayenne pepper turns a regular pork tenderloin into a mouthwatering treat for anyone who loves a little sweet heat. Serve with Heather’s Sunday Brunch Potato Salad for a yummy contrast to the spicy entree.  Read more of this post

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A Little Sugar Goes A Long Way

January 6, 2016 by Leave a comment

Heather and friend

Heather gets a little sugar from a friend. (Photo by Jathan Fink, Jadeworks Entertainment)

It seems we can’t go very long in America without having conversations about race and all the tension that inevitably comes along with it. Someone is constantly stirring up trouble. Yet the U.S. is frequently called a melting pot and has a history steeped in immigration, according to BBC News. So why can’t we see past our differences and simply get along? Read more of this post

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Simple Huevos Rancheros [RECIPE]

July 15, 2014 by Leave a comment

Huevos Rancheros

Jathan Fink/Jadeworks Entertainment

Do you want a hearty breakfast with plenty of flavor to keep you going until your next meal? Read more of this post

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Sweet Potato Spoon Bread

November 29, 2011 by 2 Comments

Sweet Potato Spoon Bread

The perfect blend of sweet and savory, our Sweet Potato Spoon Bread is a decadent side dish perfect for any gathering.

From the first time we tasted this decadent recipe, we knew we’d found a keeper. Delicious enough to be desert, this rich and creamy spoon bread is a sweet and savory blend of vegetables and spices. Sweet potatoes are baked until their natural flavors literally ooze through their skins, then they are combined with a medley of spices, pureed and baked into a rich custard. Whether served with roasted poultry or glazed pork, this is a luscious taste of home-baked goodness your family will ask for time and again.

PREP: 20 minutes
COOK: 100 minutes
TOTAL TIME: 2 hours

INGREDIENTS

  • 4 large sweet potatoes, about 4 pounds
  • 1/4 cup yellow cornmeal
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream

DIRECTIONS

  1. Heat oven to 400°F. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  2. Reduce heat to 350°F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

TIPS: When baking the potatoes, be sure to poke them all over with a fork so they don’t explode in the oven. Also, place a baking sheet beneath them to collect any juices that may drip down to ensure easy cleanup.

YIELDS: 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Banana Cake

August 18, 2011 by 7 Comments

Banana Cake

Naturally sweetened with ripened fruit and a touch of brown sugar, our Banana Cake is a Sunday brunch favorite.

We’re always looking for tasty treats to feed our friends when we entertain. This sweet treat is moist and naturally sweetened with ripe bananas and a bit of dark brown sugar. It is perfect to dish up at Sunday brunch with eggs and bacon or for dessert with a scoop of ice cream after your favorite Mexican dinner.

PREP: 20 minutes
COOK: 40 minutes

INGREDIENTS

FOR THE CAKE

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup sugar
  • ½ cup butter, melted (1 stick)
  • ½ cup buttermilk, divided
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ripe bananas, mashed (about 1 cup)

FOR THE TOPPING

  • ¼ cup all-purpose flour
  • ¼ cup dark brown sugar
  • ¼ cup butter (½ stick)

DIRECTIONS

  1. Preheat the oven to 300°F. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Blend in the melted butter, mixing together until moist. Add ¼ cup of the buttermilk and combine.
  2. In a separate bowl, combine the other ¼ cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
  3. To make the topping, squeeze the flour, brown sugar and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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