What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Quick Grilled Pork Tenderloin or Chicken Breast


If Pork is not your meat of choice please remember that this recipe can just as well be prepared with a butterflied chicken breast. Before marinading the chicken breast or pork tenderloin you want to Butterfly it (directions to follow). This method will shorten the cooking time. Put the butterflied breast or tenderloin between two sheets of plastic wrap and pound it out slightly. It will look like a London Broil. Then soak it in your favorite marinade.
To See Amazing Details: RIGHT CLICK ON THE PHOTO to zoom in a new window.

To Butterfly...
With your hand placed flat on top of the chicken or meat
cut into the meat at the thickest part. Continue cutting into the meat until you have it nearly cut in half. Do not cut all the way through. You want to keep the breast or meat attached on one side. Open the flap you created as if you were opening a book.

Ingredients...

  • Chicken Breast or Pork Tenderloin
  • 1/4 cup extra virgin olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar (Splenda Brown Sugar Blend)
  • Juice of 1/2 Lemon
  • 1 heaping teaspoon Thyme
  • 1 heaping teaspoon Oregano
  • 1 heaping teaspoon granulated Garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Cayenne pepper
  • handful of chopped fresh herbs on hand Parsley or Cilantro
Here's how you do it...
  1. Prepare your marinade... measure and mix all the ingredients other than the chicken breast or tenderloin.
  2. Place the butterflied chicken breast or tenderloin in the marinade.
  3. Allow to sit in the marinade for at least 30 min or several hours.
  4. Heat your grill to medium.
  5. If using pork, grill on each side approximately 6 minutes until the internal temperature reaches 160F. If using chicken, be sure the juices run clear.
  6. Slice and Serve!

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