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Grilled Pork Medallions with Pineapple Salsa

Pineapples were on sale at my local grocery store recently.  The sweet aroma of the ripe pineapple inspired me to find a way to use it for our dinner. Since the temperature that day was flirting with 90 degrees F, I decided the only way to cook dinner was outside on the grill.  This delicious pineapple salsa was a refreshing addition to medallions of pork tenderloin, tenderized by a lime marinade and grilled on skewers. Pineapple Salsa and Grilled Pork Medallions Pork Lime Marinade Ingredients Grilled Pork Medallions with Pineapple Salsa Printer Friendly Recipe 1 pork tenderloin, sliced into medallions zest of 1 lime 2 limes, juiced 1 tablespoon of honey 3 green onions, chopped 1 jalapeno, seeded and chopped 2 cloves garlic, chopped 1/2 teaspoon kosher salt 1/2 cup olive oil The Pineapple Salsa Pineapple Salsa Ingredients 1/2 fresh pineapple, cored and chopped 1/2 red onion, chopped 1/2 English cucumber, chopped 1/2 red pepper, chopped 1 jalapen

Quick and Easy Fudge Sauce

Truth be told, ice cream doesn't make its way into my house all that much these days.  Why, you ask?   Well, friends, when ice cream is in my freezer it has a nasty way of calling to me...letting me know it is in there...waiting... Oh, yes, I do love ice cream.  Occasionally, I'll break down and buy some ice cream.  I did just that a week, or so, ago and it sat for a day or two in the freezer, just waiting for a crack in my resolute armor.  The crack surfaced one hot evening.  Did I mention it was chocolate peanut butter ice cream?  Who can resist that, I ask you? "Hubby, would you like a dish of ice cream?"  "We have ice cream?" "Would you like hot fudge sauce?" "We have hot fudge sauce?" We didn't have any hot fudge sauce, but I had the ingredients to make some.  It is so quick and easy to make a delicious fudge sauce, there really is no reason to buy the jarred kind. Quick and Easy Fudge Sauce 1 cup chocolate chips

Chicken Marsala Ravioli with Artichoke Hearts

Whenever Hubby and I dine in an Italian restaurant with Chicken Marsala on the menu it is a safe bet that he will choose the Chicken Marsala for his dinner.  That's why, when I heard that one of Buitoni's new pastas being introduced in the the Northeast was Chicken Marsala Ravioli, I knew he would love it. Chicken Marsala Ravioli with Artichoke Hearts I decided to make a traditional Marsala sauce for the Buitoni Chicken Marsala raviolis, but kicked up the color and flavor of the dish with the addition of prosciutto, red pepper and artichoke hearts.  Buitoni provided coupons that allowed me to try the pasta for free, but as always, the recipe and my opinion about the pasta are all mine. Chicken Marsala Ravioli with Artichoke Hearts Serves 4 The Chicken Marsala Ravioli and Artichoke Hearts Ingredients 2 packages Buitoni Chicken Marsala Ravioli 2 tablespoons unsalted butter 8 ounces button mushrooms, sliced 2 ounces prosciutto, cut into ribbons 1 can artichoke he

Roasted Butternut Squash Agnolotti in Pistachio Cream Sauce

This week I am posting a couple of recipes highlighting fresh packaged pastas from Buitoni .  The fine folks at Buitoni recently contacted me to let me know they were launching two new pastas in New England and to ask me if I would be interested in showcasing them in Just One Donna recipes.  I jumped at the opportunity, mainly because it would be an opportunity to demonstrate how quality prepackaged foods can help all of us to prepare knock your socks off dishes for our families and friends. Roasted Butternut Squash Agnolotti in a Pistachio Cream Sauce This post is sponsored by Buitoni.  I was given coupons with which I was able to purchase the Buitoni Roasted Butternut Squash Agnolotti pasta used in today's recipe for free from my local grocery store.  As a thank you, Buitoni also sent me a cutting board, an apron and a kitchen towel.  The recipe is mine, as is my opinion about the pasta. Butternut squash soup is a favorite of mine.  I make it all the time during the

Cool Off with Iced Mint Green Tea

When the temperature in southern New England hits the 90s you'll hear a lot of complaining.  The heat becomes the main topic of conversation throughout the town and finding ways to cool down becomes a focus.  One way to keep cool is with cold drinks and iced teas are a particular favorite. My Spearmint Plant I'm a fan of green tea.  I like it hot most of the year, but in the heat of summer iced green tea is a refreshing cool drink alternative.  I grow a spearmint plant on my deck each summer, mainly because it is an essential component of two favorite summer drinks, mojitos and iced tea.         Iced Mint Green Tea Makes 8 cups 2 quarts of cool water 10 green tea bags, your favorite 8 large spearmint leaves sweetener, optional Directions Pour 8 cups of cool water into a 3 quart saucepan.  Add 10 tea bags.  You are going to want your tea to be a bit stronger than if you were drinking it hot because it will be diluted by the ice.  Add 8 large fresh spearmint leav

Grilled Shrimp and Feta Bowtie Pasta

I was in no mood to cook this week as the temperature hit 90 degrees two days in a row.  What jumped to mind was a favorite Barefoot Contessa recipe, one that I have previously reserved for special occasions.  I was first introduced to Ina Garten's Roasted Shrimp and Orzo recipe in 2000 when I hosted a catered holiday party for work associates.  Our caterer suggested this lovely shrimp dish for the menu because it is served either cold or at room temperature.  It was a big hit at the party and as a result I searched and searched for the recipe. At last, the recipe was mine when I found it in Barefoot Contessa at Home , my favorite of the Barefoot Contessa recipe books.  I keep the page for this recipe marked with a Post-It note, so I can get right to it.  The Barefoot Contessa at Home Every time I make this recipe, I make it a little differently though.  I encourage you to do the same.  The first time you make the recipe it is a good idea to follow the original exactly and fr

Books or Digital?

My town has been blessed to have a lovely library.  The doors to our local library opened on August 15, 1894, with five thousand volumes.  Today's library building is double the size of the original, housing one hundred seventy thousand items including books, magazines, CDs and videos. My Local Library I've spent a lot of time in this library and others over the years.  As a child, I was a voracious reader, what you would call a bookworm.  Reading was my favorite past time and I was easily lost in the world between of the covers of my books. One of My OLD Early Teen Books In college, I adored the library.  I loved the quiet corners where I could escape the craziness of campus days and nights.  The library was where I studied and learned.  I loved sitting in the stacks for hours at a time conducting research for term papers.  I was in awe of the knowledge contained within the four walls of the library building. As I think back over the past ten to twenty years I do