Are you looking for a delicious, easy to make recipe to impress your sweetheart on Valentines Day? Look no further. You found it!

I fell in love with this dish after tasting it at a local Italian restaurant in New York. I was later taught how to prepare it during a class at the Institute for Culinary Education in New York. I am always looking for recipes that are easy to make, big on flavor, and that don’t require too much time in the kitchen, and these Pork Medallions with Balsamic Honey Glaze fit the bill.

Whenever I have this dish for my friends and guests and explain how easy it is to prepare, they always ask for the recipe. Rather than keep sending it along, I thought it would be easier to just point them to the blog.

My friends always say that after a long day at work it can be really hard to find the motivation to cook. I say that rather than order takeout, try these Pork Medallions with Balsamic Honey Glaze recipe. It can be prepared and on the table in less than 20 minutes which is faster than most delivery services. No matter how tired I am I always try to make something homemade. I know what ingredients go into the dish and once I start to rely on take-out dinners it can be really hard to get back into the swing of cooking again.

You could serve these pork Medallions with Balsamic Honey Glaze with couscous, some steamed vegetables, or some roasted vegetables such as the carrots shown above. Just pop them in the oven while you are cooking your pork medallions and the next thing you know, dinner is served. Enjoy!

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Balsamic Rosemary Pork Tenderloin

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 1 pound pork tenderloin cut crosswise into 1/2-inch-thick slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh rosemary chopped
• 2 tablespoons vegetable oil
• 1/4 balsamic vinegar
• 3 tablespoons honey
• 1/2 cup low sodium chicken broth

Instructions

• Sprinkle the pork evenly with the salt, pepper, and rosemary.
• Heat oil in a large nonstick skillet and set over a medium-high fire. Add the pork and sear 2-3 minutes per side, or until done. Transfer the pork to a plate and cover loosely to keep warm.
• In a small bowl combine the vinegar, honey, and broth and stir with a whisk.
• Add the balsamic mixture to the pan, and bring to boil, scraping to loosen browned bits. Reduce heat, and simmer for 6 minutes or until reduced to 1/3 cup.
• Return pork to pan and cook until thoroughly heated, about one minute and turn once to coat.
• Serve with couscous and steamed broccoli or a salad. Can also be served with rice and vegetables.
• Bon Appetit!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you, Carla!

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My friend Laura Kennedy is a fantastic cook. I used to stop by her house on my way out to the Hamptons. It made a great pit stop after been on the road for two hours. One time I stopped by her house on my way back to the city. It was lunch time and I was starving. She asked if I was hungry, opened up her freezer and started to pull stuff out. Within minutes she served me this delicious Chili Con Carne. I couldn’t believe that something that just came out of the freezer tasted that good. Imagine how it tasted when was just made. I had to have the recipe. Laura graciously agreed to share her wonderful recipe and I have been making it ever since.

Like her, I always make enough Chili Con Carne so that there are some leftovers to freeze for those nights that I don’t feel like cooking, or just don’t have the time to do so.

Everyone loves this recipe, adults, children alike. I often serve this Chili Con Carne at Super Bowl parties and it is always a big hit.  Try this recipe at your Super Bowl party, or make it as a week night meal and don’t forget to freeze the leftovers for the next time guests drop in unexpectedly.

Enjoy!

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Chili Con Carne

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 -10 servings

Author My Global Cuisine

Ingredients

• 3-4 tablespoons vegetable oil
• 1 package 12 ounces 340g beef smoked (Kielbasa) sausage diced into quarter pieces
• 3 pounds ground beef
• 2 medium yellow onions chopped
• 3 cloves minced garlic
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon oregano
• 1 tablespoom raspberry jam or strawberry jam
• 1 28- ounce can 794g crushed tomatoes
• 1 28- ounce can 794g diced tomatoes drained
• 2 tablespoons tomato paste
• 2-3 cups beef broth
• 1 28- ounce can 794g red kidney beans, rinsed and drained
• 1 11- ounce can 312g sweet corn, rinsed and drained
• 1 large bay leaf or 2 small ones
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon thinly sliced scallion for garnish optional
• 1 tablespoon chopped cilantro for garnish optional

Instructions

• In a Dutch oven over medium heat, add one tablespoon of oil. Add sausage and saute until lightly browned, about 2 minutes. Drain on paper towel-lined plate and set aside. Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 6-8 minutes. Transfer to a paper-towel lined bowl using a slotted spoon. Discard the remaining liquid; wipe out the pan. Heat 2 tbsp of oil over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add garlic saute for 30 seconds. Add the beef back to pan and mix well with the onion and garlic. Add the chili powder and stir. Add the cumin, oregano and jam. Continue to stir. Add the sausage back to the pot and stir. Add the tomato sauces. Mix well then add one and a half cup beef broth. Stir well together and bring to a boil. You can start with one cup and a half first of the broth first, and add more as needed.
• Turn heat to low. Cover pot and cook over low heat for 30 minutes, stirring occasionally. After 30 minutes, uncover the pot and add beans, corn and another half cup of beef broth if the chili is too thick. Cook for another 30 minutes stirring occasionally.
• Taste the chili and add the salt and pepper. Ladle chili into bowls and garnish with cilantro and scallions if using it.
• Serve with grated cheese, sour cream, tabasco, guacamole and chips. Can also be served over rice or pasta. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you!

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I love salads. They are perfect when I’m in the mood for something a little lighter, or when I’m not in the mood to prepare an elaborate meal. I love the fact that you can just start adding ingredients and turn it into something unique. Add the right ingredients and you can transform your salad from a side dish into a complete meal.

The recipe for this Mixed Green Salad with Pear, Walnuts, and Feta came about in precisely this way. One night, I just didn’t feel like cooking so I started to rummage through the fridge to see if I could put together a healthy meal. I started taking everything out that looked interesting, and the next thing I knew, I was eating this beautiful salad.

After making the salad, it was just a matter of creating an accompanying salad dressing which also came together by mixing some ingredients in my pantry. The rest, as they say, is history.

I make this Mixed Green Salad with Pear, Walnuts, and Feta quite often. Sometimes I add grilled chicken or steak left over from the night before. It always delivers dinner in a flash.

If you are not a fan of feta cheese you could substitute with Blue or Gorgonzola cheese. If you don’t like pomegranate seeds or cannot find some at your local grocery store, you could substitute them with dried cranberries or raisins.

I hope this Mixed Green Salad with Pear, Walnuts, and Feta satisfies your palate and your hunger as much as it does mine. Enjoy!

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Pear Salad with Walnuts and Feta

Course Side Dish

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 -4 servings

Author My Global Cuisine

Ingredients

• Dressing:
• 1 tablespoon white balsamic vinegar
• 2 tablespoons fresh squeezed orange juice
• 1 tablespoon of honey
• 1 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Salad:
• 6 cups loosely packed mixed greens
• 2 pears washed, cored and sliced into eighths
• 1/2 cup candied walnuts halves
• 1/4 cup pomegranate seeds or dried cranberries
• 1/3 cup cubed feta cheese

Instructions

• SALAD DRESSING:
• In a small bowl, whisk together the balsamic vinegar, orange juice, honey, and sugar.
• While whisking, slowly add the olive oil until the dressing is emulsified.
• TO ASSEMBLE THE SALAD:
• Add the greens to a salad bowl and toss to coat with the dressing. Season lightly with salt and pepper.
• Divide the salad among 2 or 4 plates. Top with pear slices. Sprinkle with pomegranate seeds or dried cranberries and top with feta and walnut halves. Enjoy!

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I first started making Chicken Cutlets years ago when my daughter was still fairly young and in her chicken nuggets phase. I have to admit it, although I loved the convenience of just throwing some chicken nuggets in the toaster oven, I didn’t like how they tasted. Plus, I felt guilty feeding her stuff out of a box, so I decided it was time that I did something about it, after all, chicken cutlets are so easy to make.

Since I am Brazilian and that is not something I grew up eating, I had to figure out how to make them. After doing some research online I came across this recipe I found on food52, by Merrill Stubbs. She was trying to impress her fiancé who loved German food and wiener schnitzel was one of his favorite dishes. Well, I figured, if these Herbed Chicken Cutlets are good enough to please her fiancé, they will definitely be good enough for my picky daughter to eat. I had to give it a shot. Guess what, I made these Herbed Chicken Cutlets and they were an instant hit. My daughter not only loved them, but it became one of her favorite meals to have.

With time, I realized that the grown-ups loved this dish as well, perhaps because of the mixed herbs with parmesan cheese in it, or because they are so crunchy, delicious and you can have dinner on the table on a snap. Merrill Stubbs prefers panko to plain breadcrumbs on her chicken cutlets because of the extra crunch. I would have to agree with her on this one. That crunchy texture is SO GOOD!

When I make these Herbed Chicken Cutlets for my daughter and her friends, I serve them alongside some mashed potatoes and a green vegetable. Unfortunately for me, the green vegetable cannot compete with the Chicken Cutlets and mashed potatoes, so they always get pushed aside by the kids. Poor veggies. For myself, I just serve these Herbed Chicken Cutlets with some mixed greens and a glass of wine. Yum!

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Herbed Chicken Cutlets

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 4

Author My Global Cuisine

Ingredients

• 1 cup Japanese style panko breadcrumbs
• 1 Tbsp chopped assorted herbs parsley, thyme, rosemary
• 1/3 cup grated parmesan cheese
• Salt and pepper
• 2 eggs
• 1/2 cup flour
• 3 Tbsp vegetable oil
• 1 Tbsp butter
• 3 boneless skinless chicken breasts pounded to about 1/4 inch thick

Instructions

• In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan, and salt and pepper to taste.
• In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork.
• In a third bowl, stir together the flour and a large pinch each of salt and pepper.
• Line a baking sheet with a double layer of paper towels.
• Heat the oil in a large, heavy skillet over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with other chicken breast.
• When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned.
• Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so.
• Serve immediately, ideally with mashed potatoes and something green.

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With the autumn leaves falling, thoughts in the United States turn to the holiday season and to baked goodies such as Pumpkin Bread which has become a staple at many Thanksgiving feasts. I love pumpkin anything, and I suspect I am not the only one. For years items such as pumpkin spice lattes, pumpkin cheesecakes, pumpkin butter, pumpkin dipping oils,  and even pumpkin s’mores have been showing up at my local markets.

Driving by my local farm, I am always excited when I get the first glimpse of fresh pumpkins ripening on the vines. The excitement only grows when the pumpkins make their way from the fields to the stands. After a stop at the farm to pick up a fresh pumpkin, next stop is home to bake some fresh Pumpkin Bread. For me, this is very much a seasonal dish, but it is special nonetheless. Every year it seems, I tweak the recipe just a bit to see if I can make it better. At this point I have done it enough that it is always good, but making it just a little different each time, gives me hope of one-day creating the ultimate Pumpkin Bread killer recipe. For now, this recipe is my very best, and I think you will agree it’s better than most out there.

During the season, fresh pumpkin is available at most supermarkets and farm stands. Once the weather gets colder, and pumpkin season comes to an end, your only option might be canned pumpkin. As more organic and freshly processed options are now available, don’t be afraid to use try these products as they can produce equally delicious results.

For those of you who like to bake, and would like to make something special for Thanksgiving dinner, Pumpkin Bread is a great choice. It is easy to make, and can be prepared in advance. It can be also be gently warmed before serving. I love to eat mine while it’s still warm after baking with pumpkin butter or cream cheese. Sometimes I also add raspberry jam to it. In my opinion, no Thanksgiving dinner is complete without this delicious treat accompanying  your meal.

My best to you and your families for a warm and comforting Happy Thanksgiving!

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Pumpkin Bread

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 3 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Servings 1 loaf

Author My Global Cuisine

Ingredients

• 2 eggs
• 1 cup canned or fresh pumpkin
• 1/2 cup vegetable or corn oil
• 1/2 cup whole milk yogurt
• 1 Tsp vanila extract
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 Tsp baking soda
• 1/2 Tsp salt
• 1 Tsp ground cinnamon
• 1/2 Tsp ground ginger
• 1/4 Tsp ground nutmeg

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8.5" by 4.5" loaf pan.
• In a large bowl, whisk together the eggs and the pumpkin puree. Whisk in oil, yogurt, and the vanilla extract until smooth.
• In another bowl combine the dry ingredients, flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the pumpkin mixture and combine them together.
• Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
• Remove from oven and cool in the baking pan for about 20 minutes.
• Remove from pan and cool another 10 minutes.
• Enjoy!

Your comments mean a lot to me. If you like what you see, please leave a comment below. Thank you!

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As the holiday season approaches, I am sure you have just one question on your mind. What to serve with all those amazing entrees. For every entree you create you will need a nice dish to serve alongside, and these Roasted Asparagus and Mixed Mushrooms are the perfect choice. They are healthy and light, and taste delicious. The flavor of the vegetables is enhanced by the high heat of the oven which caramelizes the natural sugars in the vegetables creating a taste that is impossible to match when steaming or boiling. It’s my go-to side dish during Thanksgiving and Christmas. I have served this dish many times to my family and friends, and they all love it!

If you are looking for something to go along with your holiday turkey or ham, try serving these Roasted Asparagus and Mixed Mushrooms alongside my Tuscan Herbed Potatoes. Have the guests bring dessert, or make a French Yogurt Cake with Marmalade and you can be virtually done before the first guest walks through the door.  You can find the other recipes mentioned on my blog in the side dish and desert sections .

These Roasted Asparagus and Mixed Mushrooms can also be served alongside beef or pork tenderloin, turkey, or lamb making this dish the ‘swiss-army knife’ of side dishes.

Enjoy!

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Roasted Asparagus and Mixed Mushrooms

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Author My Global Cuisine

Ingredients

• 2 pounds fresh asparagus trimmed
• 1 pound mixed fresh mushrooms such as button, shiitake and/or crimini, and oyster cut in half
• 3 large cloves fresh garlic sliced thinly
• 1/2 Tsp salt
• 1/2 Tsp black pepper
• 1 Tbsp butter melted
• 1 Tbsp extra virgen olive oil
• 1 Tbsp finely chopped fresh parsley - optional

Instructions

• Heat oven to 425 degrees F. Arrange asparagus and mushrooms on aluminum foil-lined 15X10X1-inch baking pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter with olive oil over vegetables.
• Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned.
• Remove from oven.
• Transfer the vegetables to a serving dish and sprinkle the parsley on top, if using it.
• Serve immediately.
• Enjoy!
• Recipe adapted from Land O Lakes Recipe Collection

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Mixed Green Salads are served in the US as a side dish, appetizer or main course. With everyone watching their waistlines these days, mixed green salads are often offered as a substitution for a starchy side. In Brasil, where I come from, they serve this salad along side your entree, but instead of offering you a dressing, the provide olive oil and vinegar and leave you are in charge of dressing your salad. There are many restaurants in the United States serving ONLY salad with a choice toppings. The choices are virtually unlimited and these establishments are typically packed with patrons.

For this recipe I chose to a variety of greens and arugula with boston lettuce, cucumbers, dried cranberries and grilled goat cheese as a protein. You could also add instead crumbled blue cheese, caramelized walnuts or pistachios. You could serve this delicious Mixed Green Salad on its own or as a meal on itself. If you make it a meal, you may wish to add grilled chicken, beef or shrimp. This salad is also great to serve at dinner parties, barbecues or other gatherings.

Now, lets talk about the salad dressing. What takes a Mixed Green Salad from good to great is the dressing. I would recommend you use a high quality extra virgin olive oil and a good balsamic vinegar. Compromising on the quality of these ingredients will definitely affect the flavor of your dressing. As you will see I also add a clove of garlic to help infuse the oil with flavor.

I hope you enjoy making this Mixed Green Salad for your family and friends. Bon Appetite!

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Mixed Green Salad

Course Salad

Cuisine Nouveau American

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 6 to 8 servings

Author My Global Cuisine

Ingredients

• Mixed salad greens to serve 6 to 8 people
• 1 head of boston lettuce broken into pieces
• 3 small persian cucumbers peeled in stripes and sliced
• 1/3 cup dried cranberries
• Optional: Goat cheese
• For the salad dressing:
• 1/2 cup good quality extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 2 TSP of good quality mustard
• 1 TSP of sugar
• 1/2 TSP of salt
• 1 large garlic clove cut in half
• Freshly ground black pepper to taste

Instructions

• In a small glass container, whisk together the balsamic vinegar with the mustard, the sugar, the salt and the garlic clove.
• Add the extra virgin olive oil and whisk until the olive oil is emulsified into the dressing.
• Mix the salad greens and toppings. Dress lightly being sure to discard the garlic cloves from the mixture. Add the dressing slowly. It is better to add more if needed than to leave your salad swimming in dressing. You should add just enough dress to moisten the salad. Taste your salad. Add more dressing if necessary. You may also offer your guests fresh ground pepper.
• Serve on individual plates topped with broiled goat cheese. Before broiling your cheese. Freeze it for one hour and then cut into 1.5 inch slices. Broil until the top becomes golden brown. Watch carefully to ensure your goat cheese does not burn.

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I first tried this banana bread at a school meeting. My daughter had just started first grade, and one of the class parents decided to organize a get together. I absolutely loved it, and from that point I was on a mission to make the best one possible to serve to my family.

The parent who brought the banana bread over to the coffee meeting kindly agreed to share her recipe with me, and ever since then I have been making this wonderful banana bread. It’s really easy to prepare and it only requires a feel ingredients, most of them already staples in your food pantry.

My children love banana bread. They can’t get enough of it. It’s usually gone within two days in my household. It’s also a great desert to bring over to a family gathering, coffee hour at the church, or any other social event. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase). I hope you enjoy making this banana bread as much as I do. It’s a keeper that will always be a part of my recipe book.

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Banana Bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 3 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 1 loaf

Author My Global Cuisine

Ingredients

• 3 overripe bananas peeled
• 2 eggs
• 1/2 cup vegetable or canola oil
• 1/2 cup whole milk yogurt
• 1 TSP of vanilla extract
• 1 3/4 cups all-purpose flour or for a *gluten-free* bread 1 3/4 cups rice flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 Tsp of baking soda
• 1/2 Tsp of cinammon
• 1 pinch of salt

Instructions

• - Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 4x8-inch loaf pan.
• - In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
• - Stir in the eggs and mix. Stir in the oil, the yogurt, and the vanilla extract and mix.
• - In another bowl add all the dry ingredients and stir them together.
• - Mix the dry and the wet ingredients together.
• - Pour batter into the prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
• - Remove from the oven and cool in the baking pan for 10 minutes.
• - Remove from pan and cool another 10 minutes.
• - This banana bread keeps well at the kitchen counter for up to two days, or longer refrigerated.
• - Enjoy!

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