Cheesesteak eggrolls with Sriracha ketchup recipe

Just warning you all...be prepared for a series of posts coming up involving lots of cheese, bread and "super bowl friendly" food!  SheKnows is gearing up for the big game (among other things) and that means those who post for them...are developing recipes and ideas to get the party started right...like with these guys, Cheesesteak eggrolls with Sriracha ketchup.

Inspired by an Irish Pub close by that has a version of these on their menu, I used choice rib eye meat and chopped it up after cooking. If you can find real steak sandwich meat ~ perhaps even better! 

As mentioned in the attached post...it's important you use plenty of American cheese in this recipe, otherwise it tends to get lost - so cheese it up and get cooking!  The sriracha ketchup is a pleasant surprise! :)   Besides vegetarians...who wouldn't love these?!

Cheers! Carolyn

Pork Tenderloin Sandwiches with Red Cabbage Coleslaw and Sriracha

If you have a BJ's Wholesale Club near you...run out and buy their bag of small crusty rolls from their Artisan Bread Collection (preservative and cholesterol free) and make these sandwiches today! (I do not get paid to promote BJ's, but I am a long time member of the store and these rolls are a staple in our home! They freeze well and when heated in the oven, turn into the perfect crusty roll for dinner rolls, garlic bread or sandwiches!) 

If you do not live near a BJ's, simply make sure you pick-up some delicious rolls, crusty on the outside and soft and chewy in the center!  I like to warm the rolls first too...just to give them that extra bite...plus who doesn't love the smell of bread warming in the oven! 

Like I mention in my attached post on SheKnows...these Pork tenderloin sandwiches with red cabbage coleslaw and Sriracha (click on the link for the recipe) are addicting!

Serve them warm, room temperature or cool and be sure to make a lot! They will fly off the tray at your next tailgate or game day party! I promise if you like all the ingredients in this sandwich  - you will love these! Enjoy!

Cheers! Carolyn xo

Mushroom Bruschetta on Cheese Toasts

I posted a mushroom bruschetta a while back. This one is similar...but even easier!  It's a good one to have on hand as it can be eaten at room temperature....is affordable and delicious! I made this recently for this post and ended up using the leftover mushroom bruschetta in a cheese and mushroom quiche ~ equally good!

That's if you like mushrooms. I know there are people out there who can't stand their taste or texture.  Like cilantro, mushrooms can be polarizing...divide a room...start rumbles. 

Now I'm picturing a mushroom rumble and it's not pretty...I hope I never get into a mushroom rumble...and that's all I have to say about that.

Here's the link to my recipe on SheKnows: Mushroom Bruschetta on Cheese Toasts

Cheers, Carolyn :)

Spice-rubbed Pork Tenderloin wrapped in Bacon

So, you'll notice the bacon doesn't "totally," "technically," "100%" adhere to the pork...but does it really matter? 

Not in this case!  It does so just enough (cook it bacon seam side down as noted in the recipe)...plus...the combination of the sweet and savory spices on the pork tenderloin and the smokey, (slightly) salty bacon...make for a match made in heaven! 

Hot mashed potatoes, simple french string beans and warm apple sauce would make perfect, "homey" sides...but you decide!!!  Anything goes ~

If there are leftovers (and there won't be) use them in a sandwich the next day! This is surprisingly quick AND one the whole family will love! Enjoy!

Click below for the recipe:

Spice-rubbed pork tenderloin wrapped in bacon

P.S.  It's nice to be back :) xo, Care

Carrot Ginger Soup with Hot Chili Cilantro Oil

It's been 211 days since I last posted on, Care's Kitchen.  Life's been busy.

First off, I hope those of you reading are well!  It's nice to be back!  Over the past few months we've celebrated holidays, birthdays, graduations, new schools and new jobs!  Like so many families, we've had our hardships too...medical scares and loved ones passing.  There was a super storm that wreaked havoc on our state and an unspeakable national tragedy in Newtown, CT.  (My heart...and I'm sure you agree...will never stop breaking over this.)

So here we are...now what?  In 2013 I want to do better. I want to be a better mom, a better friend, a better sister, daughter, wife and neighbor.  What's it all for, if not for those around us we love. I want to remind myself to be thankful for every day and to (at times) stop and take in the little things that make an otherwise ordinary day ....special.

On a very positive note, I'm excited to let you know I was contacted by the editors at the website, SheKnows to be a contributor to their Food and Recipes section.  It's been a wonderful opportunity for me to make some extra money doing what I love to do ~ cook and photograph food!

Thanks to those of you who have stuck with me during my months off. From here on forward, I will post when I can and link to my posts on SheKnows.  Let's start with this Carrot Ginger Soup with Hot Chili Cilantro Oil.  I've made it four times over the past month ~ it never disappoints!

Here's to great things ...and great food in 2013!  Thank you all!

Cheers xo, 
Carolyn