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Good Cookin Ezine, Aug. 2012 --A Little Gift For You
September 04, 2012

"Good Cookin" Ezine Is Here!

Funny Food Quote

"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." ~ Andy Rooney

Welcome back to our newsletter or if this is your first issue, welcome!

I hope you are enjoying the end of summer. Most kids are back in school now and the weather is cooling down in some areas. Where I'm at, it's still pretty hot.

The farmers' markets are still going strong so I encourage you to visit yours and pick up some fresh local produce. Corn in particular is so sweet right now.

If you need a recipe you might want to try my Mexican Grilled Corn With Chipotle Maple Orange Sauce. It's delicious and the orange sauce has a little zip to it.

A Little Gift
For You

I want to give you a little fruit and vegetable chart which will show you at a glance which veggies and fruits are in season. Just save it to your hard drive and print it out. It really comes in handy.

In This Issue

Funny Food Quotes

Tip Of The Month


Did You Know?

Tip Of The Month:

How To Make Cilantro Last Longer in the Refrigerator

Cut the ends off of the bunch of cilantro. Wash in the sink. Place in a salad spinner or lay on paper towels until the cilantro is completely dry.

Wrap the dry cilantro in paper towels and place in an air tight container or ziploc bag.

This should keep the cilantro fresh for 10 to 12 days. If any browning occurs, discard those pieces.

This Month's Recipes

Pork Tenderloin with Rosemary Garlic Rub

Butter and Green Sage Sauce

Rockin Robin's Salmon Delight Salad

Homemade Taco Seasoning

If you are in need of any food products, or cooking tools, I invite you to check out my online store where you can find some of the food and tools that I use and recommend in my recipes and videos. I even have a gluten free section for those special needs.

Pork Tenderloin With A
Rosemary Garlic Rub

Here's a recipe I make regularly. The key to making a perfectly juicy and tender pork tenderloin is using a meat thermometer. You absolutely do not want to overcook pork tenderloin and relying on a thermometer is the best way to go.


  • 2 one pound pork tenderloins
  • 3 to 4 garlic cloves, minced
  • 6 four inch sprigs of fresh rosemary
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • 2 or 3 mushrooms, rinsed and sliced
  • salt and pepper to taste

Directions: Preheat oven to 400 degrees F.

Use a roasting pan or 9 x 13 pyrex baking dish. Pour olive oil and wine in the dish/pan.

Chop up rosemary leaves until fine. Mix the minced garlic and minced rosemary and rub over tenderloins. Place the sliced mushrooms around the meat in the pan.

Add salt and pepper over all. Place a meat thermometer in one of the tenderloins (make sure it is suspended in the middle of the meat) or use a digital instant read thermometer.

I just bought and use this instant read digital thermometer and I love it.

Place the dish/pan in the oven and check the thermometer temperature after 25 minutes. Take the roast out of the oven when the temperature is 155 to 160 degrees F.

It will continue to cook as the roasts rests for 5 to 10 minutes. Slice the roast in 1/2 inch slices and pour the sauce over all. Serve over rice or potaotes.

Serves 7 to 8.

Butter and Green Sage Sauce

Perfect Over Raviolis

This is another recipe that I acquired from the cooking class that we attended in Florence Italy in June 2012. Please look at my back issue of the August Newsletter for more recipes from this class. You will find a bolognese recipe as well as Tiramisu. Both are excellent.

This is a very simple sauce with few ingredients that we served over raviolis in our cooking class. Man was this good.

  • 250 grams (1.2 cups) unsalted butter,
  • 6 leaves of fresh green sage
  • 6 Tbs. parmesan cheese
  • pepper

Place butter in a large sauce pan. Cut sage in slices and add it to the butter. Add a little freshly ground pepper.

Melt the butter and sage over medium heat. When butter is melted serve the sauce over Ravioli. Add more pepper and parmesan cheese over the top.

Simple but delicious!

King Salmon Salad

Salads are perfect this time of year and this salad is perfect for lunch or dinner. The best part is you don't have to heat up the kitchen by turning on the oven.

What I did was, I had cooked 1/2 lb of wild king salmon for dinner one evening and ate only half. I used the left over 1/4 lb of salmon for this salad the next day. My hubby doesn't like salmon so he missed out!

This is a very healthy meal that taste so good. Believe me it's not a boring, lettuce and tomato salad. If you go crazy like I do and throw in a bunch of different healthy ingredients, all the different flavors make it interesting and delicious.

I actually crave these salads and make them several times a week. Keep the dressing simple by using olive oil and any variety of vinegar and you have a healthy meal.

So here is what you need for this particular salad.

  • Romaine lettuce, washed and torn into pieces, however much you like
  • 1/4 to 1/3 lb. cooked wild king salmon, deboned and shredded
  • 1 or 2 green onion, minced
  • 2 shiitake mushrooms, minced, I minced them because I don't like their texture
  • 1 ear of corn
  • a portion of sliced cucumber, or as much as you like
  • 1 tomato, chopped
  • 1/4 to 1/3 avocado, cubed, I love avocado so I lean towards the larger amount.
  • 3. or 4 tsp. parmesan cheese, grated
  • 1 Tbs. olive oil, more or less depending on how big your salad is.
  • 1 Tbs. apple cider vinegar, you can use balsamic or red if you choose.

Directions: Shuck the corn on the cob removing all silk. Give it a good rinse and then roll it up in a piece of wax paper. Don't use plastic wrap. You don't want that plastic leaching into your food now do we?

The wax paper works great. Toss into the microwave and cook on high for 3 minutes. Un wrap and let it cool while you prepare this mouth watering salad.

Once the corn is cool enough to handle, take a large knife in one hand and the cob in another. Hold the cob so it is standing vertical on a cutting board. Cut down towards the cutting board slicing off the kernels.

Remember, always cut away from you!

Add them in the salad.

Toss all the ingredients in the bowl except the salmon, and the tomato and mix until dressing has coated everything.

Sprinkle the tomato and salmon on top. It looks so pretty with all the colors!

It's Delicious and Nutritious and It Make's You Ambitious!


Homemade Taco Seasoning

This is a new recipe on the website. You gotta check out my Homemade Taco Seasoning. No more buying those packs of taco seasoning. This is way better for many reasons. I even have a video on how to do it if you would rather see my smiling face. :)

And while you are there you can check out my other videos and subscribe to my channel.

Did You Know??

Okay, this is not related to cooking but I think it is so neat and potentially useful that I just have to tell you about it.

If I told you you could easily remove permanent marker from a dry erase board, would you believe me?

Well if you ever have occasion to need this information, say your little one wrote all over yours or your older child's dry erase board and you think you have to toss it out, think again.

Here is what you do. Take a dry erase marker and draw over the permanent marker so it is completely covered. Then wipe away as usual. It comes right off. No joke. I hope this comes in handy for you sometime.

If you enjoy our newsletter please pass it on to your friends and family, especially those who love to cook. They can get their own copy here sent directly to their in box.

Have you connected with me on Facebook yet? Stop by and say Hi! and click the "Like" button!

That's it for now. Have a great September!

Kind Regards,
Rockin Robin

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