I don’t know if this is because this week was preceding Spring Break, but it has been a week from….so much to do and so little time. But at the Wagner’s house, the tradition remains: no eating out which meant no matter how tired, or busy I was I cooked. Oh, but I am not complaining as it is a way for me to also chill out and catch up with the news, and the children . On the menu, yesterday we had pork tenderloin chili in kabobs and scalloped potatoes…. yum….

The recipe of the pork tenderloin, was adaptated from a recipe from Tosca’s eating clean diet. You can also substitute the pork with fish or chicken. The recipe of the Gratin Dauphinois is mine, or my mom’s:-)

Ingredients:

2 small pork tenderloins or 1lb of chicken breast, 1 red bell pepper cut in 1 inch square, 2 Tsb of olive oil, 1 1/2 of balsamic vinegar, juice of a fresh lime, 1 tsp of chili powder, 1/2 tsp of paprika, 1 large onion chopped in large quarter ( for the kebobs), 2 garlic cloves, pressed, 1/4 tsp of cayenne pepper, sea salt, 8 big russet potatoes, 1 cup of heavy cream or milk, 1/2 onions sliced, nutmeg, 3 cups of grated swiss cheese or emmenthal, pepper.

For the kebobs: in a large bowl, whisk together the olive oil, vinegar and lime juice, chili powder, cayenne pepper, paprikka, salt, pressed garlic. Then cut the meat in 1 inch squares, and place everything ( meat and seasoning in a plastic bag to coat the meat).

In the meantime, slice your potatoes very thinly and spread them in a shallow pan until you reach the middle of the pan, spread the sliced onion, sprinkle salt, pepper and nutmeg and spread the grated cheese ( about 2 cups). Cover the cheese with more sliced potatoes and repeat the process until you reach the top where you will spread more cheese. Pour the cream over the potatoes ( it should come to about 3/4 of your pan). Place in over at 375 for 45 minutes to one hour. I like my potatoes to be really soft and the onion to become golden and sometimes it may take a whole hour to get it depending on the type of oven you are working with. Once the potatoes are about ready, turn your grill to medium high, thread the onion pieces, the bell pepper and the meat onto the skewers. Grill the skewers for 8 to 12 minutes and you are ready to eat:-)

Of course, if you want to watch your diet, you may not want to have scalloped potatoes…………..Tosca would not recommend my side-dish, a bit rich. Oh well…….we only live once….