Stuffed Pork Tenderloin with Florentine Wild Rice.

Sliced the Pork Tenderloin into a sheet from a roll, and broiled it.

Stuffing- Red Onion, White Onion, Basil, Garlic, Salt and Pepper.

Rolled it back up in Tinfoil, and Continued the cooking process.

Sliced in Wheels for presentation.

Bombshell Burritos.

Filling-
Shredded Chicken, Red Onion, White Onion, Black Beans, Corn, Cilantro, Jalapeno Peppers, Habanero Chili, Red Peppers, Green Peppers, Lime Juice, Tomatoes, Chicken Broth, 1/3 of a Sam Adams 5 Noble Hops Beer.

Spices-
Chili Powder, Pepper, and Cumin.

Guacamole-
Avocado, Cilantro, Tomato, and Onion.

Garnish-
Mexican 4 Cheese.

These burritos are sure to blow you're friends pallet to pieces. No it wasn't that hot. The longer you cook all these ingredients the more of the heat is removed from the peppers. But It had a great kick.

Lean and Mean Protein Machine Salad.

This was my favorite salad of all time. I made this about a week ago, and let me tell you it was amazing.

Salad Contents: Romaine, Red Onion, Tomato, Black Olives, Boiled Eggs, Italian 4 Cheese, Avocado.

Dressing: Artichoke Oil with Chunks. Paired with an Italian Vinaigrette.

Protein: Slightly seared pork loin.

I really want to have this again.....I am thinking of things I could add.....not much. Frying the pork loin was an excellent idea instead of using bacon.

Citrus apple chicken on a bed of white rice.

This is what I made today for dinner. I could have cooked it down a little longer, but overall it came out great.

Marinade : Orange Juice and a little Worcestershire. Fresh squeezed Oranges, Lemons, and Limes. Zest of Lemon, Lime and Orange. Grated ginger, Chopped Garlic, and Diced Apples.

Protein : De-boned, De-skinned Chicken Thighs.

Carbohydrate: White Rice

Garnish: Fresh Orange Slices.

Seasonings: Salt and Pepper to taste.

Marinade sat for about 2 hours prior to cooking, Boiled Chicken to De-Bone and De-Skin. Boiled chicken in Marinade for 30 minutes. I honestly feel that after doing this you should cook down the marinade prior to putting the chicken in for 20 minutes. I think a nice high heat would give this more of a glaze texture. An excellent addition to this would be pineapple. I also added a little Agave Sweetener (a healthier honey) Most orange chickens call for a fry, but I was trying to take this in a healthier route.