The other day, I was reconciling my banking and realized that I dine out far too often, so I am now on a mission to cook quick tasty meals.  Here’s what my family ate for dinner last night.

California Peaches

Hot off the grill

Simply rub a pork tenderloin with salt, pepper, garlic powder and olive oil and grill.  Remember the pork will continue to cook after it is off the grill and you can always finish it off in the oven if you want it more well done – so do not over cook.  I cooked my loin for about 12 minutes on each side over a medium heat.

Rub jalapenos with olive oil and grill until soft and remove from the grill.  Peel the now ballooned skin, scrape out the seeds and dice. (I recommend wearing gloves)

Wash fresh slightly firm peaches, slice and wrap the sliced grilled pork, peaches,  jalapenos, fresh mint and cilantro in a warm tortilla.

The sweet and savory combination with the fresh raw peaches is a true summer treat.

Don’t forget to pick your citrus off the trees – they are delicious!

Don’t have a citrus tree? Plant your own! Here’s how.

Simple and a great way to enjoy slighly over ripened melon.

If you didn’t know, I am a foodie!  The Next Iron Chef competition is currently running on the Food Network.  I love this show, seeing what top chefs create under pressure.  One of the recent episodes was titled resourcefulness.  Chef Marco Canora won this battle with line caught fish prepared two ways.  Although my recipe is a simple recipe and not Iron Chef worthy, it is resourceful.  Often I purchase too much fruit and do not cut it until it is too late.  Here is what to do with an over-ripe cantaloupe.

Cantaloupe Granita

Cut cantaloupe or any other melon into large chunks. Add to a blender, blend and adjust flavor with a swig of simple syrup and fresh squeezed lemon juice.

Freeze  and then blend again until it is smooth.  For an adult version, add your favorite vodka.  My favorite with cantaloupe is locally made, Hangar One Fraser Raspberry Vodka.