Tangy Pork Tenderloin
1-1.5 lb pork tenderloin
1/4 cup honey
2 Tbsp apple cider vinegar
1 Tbsp mustard
1/2 tsp paprika
Place tenderloin on a rack in a foil-lined pan. Mix together remaining ingredients and spoon about 1/3 of the mixture over the tenderloin. Bake in preheated 375^ oven for about 30 minutes, spooning more sauce over about every 10 minutes, until meat reaches 170^ on a meat thermometer.
This was tasty but John wasn't terribly impressed. He thought it was "tough"...it wasn't though...just not as tender as I usually cook pork! You'll defintely need the foil in the pan to help clean-up because this burns easily due to the honey. We had it with Cheesy Broccoli and Rice. Adapted from an e-meals suggestion.
Thursday, September 30, 2010
Sunday, September 12, 2010
Pork with Noodles
Pork with Noodles
1 1/2 lbs boneless pork sirloin, cut into cubes
3 tbsp olive oil
1 large onion, chopped
Garlic salt and pepper
1 tsp smoked paprika
1 tbsp paprika
1/2 cup white wine
Water
1 can cream of mushroom soup
1 cup sour cream
Hot, cooked egg noodles
Cook the pork cubes in olive oil with onions, garlic salt and pepper until well browned. Stir in the wine, both paprikas, and enough water to cover by about 1 inch. Bring to a boil, reduce heat and simmer, 1 1/2 to 2 hours or until the pork is very tender and the liquid is reduced by about half. Stir in the mushroom soup and additional water, if needed, to just reach the top of the pork and simmer another 1/2 hour. Stir in the sour cream just until well combined and heated through. Combine with the noodles and serve.
OK...no big whoop.
1 1/2 lbs boneless pork sirloin, cut into cubes
3 tbsp olive oil
1 large onion, chopped
Garlic salt and pepper
1 tsp smoked paprika
1 tbsp paprika
1/2 cup white wine
Water
1 can cream of mushroom soup
1 cup sour cream
Hot, cooked egg noodles
Cook the pork cubes in olive oil with onions, garlic salt and pepper until well browned. Stir in the wine, both paprikas, and enough water to cover by about 1 inch. Bring to a boil, reduce heat and simmer, 1 1/2 to 2 hours or until the pork is very tender and the liquid is reduced by about half. Stir in the mushroom soup and additional water, if needed, to just reach the top of the pork and simmer another 1/2 hour. Stir in the sour cream just until well combined and heated through. Combine with the noodles and serve.
OK...no big whoop.
Monday, September 6, 2010
Taco Turkey Wraps
Taco Turkey Wraps
1/2 cup sour cream
2 tbsp taco seasoning
1 ripe tomato, diced into 1/4 inch pieces
1 tbsp minced red onion
2 tsp lime juice
Salt & Pepper to taste
4 large Whole Wheat tortilla wraps
8 tbsp shredded Mexican blend cheese
1/2 lb thinly sliced deli turkey breast
Salsa, if desired
In a small bowl combine the sour cream and taco seasoning until well mixed. In another small bowl, combine the tomato, onion, lime juice and salt & pepper to taste.
Spread the sour cream mixture over the tortillas. Sprinkle with cheese. Top with turkey. Divide the tomato mixture in a line slightly off center of each tortilla. Fold in the sides about 1 inch then roll each tortilla up tightly. Serve with Salsa if desired.
Tasty! I'd add some shredded lettuce next time. Adapted from allrecipes.com
1/2 cup sour cream
2 tbsp taco seasoning
1 ripe tomato, diced into 1/4 inch pieces
1 tbsp minced red onion
2 tsp lime juice
Salt & Pepper to taste
4 large Whole Wheat tortilla wraps
8 tbsp shredded Mexican blend cheese
1/2 lb thinly sliced deli turkey breast
Salsa, if desired
In a small bowl combine the sour cream and taco seasoning until well mixed. In another small bowl, combine the tomato, onion, lime juice and salt & pepper to taste.
Spread the sour cream mixture over the tortillas. Sprinkle with cheese. Top with turkey. Divide the tomato mixture in a line slightly off center of each tortilla. Fold in the sides about 1 inch then roll each tortilla up tightly. Serve with Salsa if desired.
Tasty! I'd add some shredded lettuce next time. Adapted from allrecipes.com
Potato Salad
My Potato Salad
3 cups potatoes, cut into 1" chunks
1 tbsp dehydrated minced onion
2 tbsp chicken bouillon granules
Water
2 hard boiled eggs, chopped fine
Salt & Pepper to taste
1/8 tsp celery seed
1/4 tsp paprika
1 tbsp Ranch Dressing mix
2 tbsp minced sweet salad peppers
1/3 cup sweet salad cubes
2 tbsp yellow mustard
1/4 cup sour cream
1/2 cup mayonnaise
1 tbsp bacon bits
1/4 cup shredded sharp cheddar
Place the potatoes, minced onion, and chicken bouillon in a saucepan and add enough water to cover. Bring to a boil over high heat and cook until potatoes are tender (about 15 minutes). Drain and cool.
Combine cooled potatoes with remaining ingredients until well mixed. cover and chill at least 2 hours before serving.
My favorite potato salad!
3 cups potatoes, cut into 1" chunks
1 tbsp dehydrated minced onion
2 tbsp chicken bouillon granules
Water
2 hard boiled eggs, chopped fine
Salt & Pepper to taste
1/8 tsp celery seed
1/4 tsp paprika
1 tbsp Ranch Dressing mix
2 tbsp minced sweet salad peppers
1/3 cup sweet salad cubes
2 tbsp yellow mustard
1/4 cup sour cream
1/2 cup mayonnaise
1 tbsp bacon bits
1/4 cup shredded sharp cheddar
Place the potatoes, minced onion, and chicken bouillon in a saucepan and add enough water to cover. Bring to a boil over high heat and cook until potatoes are tender (about 15 minutes). Drain and cool.
Combine cooled potatoes with remaining ingredients until well mixed. cover and chill at least 2 hours before serving.
My favorite potato salad!
Sunday, September 5, 2010
Lemon Horseradish New Potatoes
Lemon Horseradish New Potatoes
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, unpeeled
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
Cover and bake in preheated oven for 1 hour, or until potatoes are tender.
From allrecipes.com This was good. I liked the flavor and they went really well with the fish. Next time, though, I'll cook these without covering the pan because I think a little crunch would make these taste even better.
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, unpeeled
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
Cover and bake in preheated oven for 1 hour, or until potatoes are tender.
From allrecipes.com This was good. I liked the flavor and they went really well with the fish. Next time, though, I'll cook these without covering the pan because I think a little crunch would make these taste even better.
Hidden Valley Broiled Fish
Hidden Valley Broiled Fish
1 packet (1-oz) Hidden Valley Original Ranch Salad Dressing mix
1/3 cup lemon juice
3 tbsp olive oil
1/3 cup white wine
2 lbs mild white fish fillets (I used Pacific Cod)
In a small dish, combine the dressing mix with the lemon juice, oil and wine and whisk until smooth. Place the fish in a large plastic zip-loc bag and pour the dressing mix over it. Seal and chill in the refrigerator for 1 hour.
Preheat the broiler. Cook the fish for 5 minutes on each side or until it flakes easily with the side of a fork. Serve immediately.
I don't like fish...but this was good. I ate one whole piece! I would make this again and I will definitely use this type fish again because it was so mild tasting and didn't smell horribly fishy. John was very happy with it cause he LOVES fish and he said this was excellent! Recipe from HiddenValley.com
1 packet (1-oz) Hidden Valley Original Ranch Salad Dressing mix
1/3 cup lemon juice
3 tbsp olive oil
1/3 cup white wine
2 lbs mild white fish fillets (I used Pacific Cod)
In a small dish, combine the dressing mix with the lemon juice, oil and wine and whisk until smooth. Place the fish in a large plastic zip-loc bag and pour the dressing mix over it. Seal and chill in the refrigerator for 1 hour.
Preheat the broiler. Cook the fish for 5 minutes on each side or until it flakes easily with the side of a fork. Serve immediately.
I don't like fish...but this was good. I ate one whole piece! I would make this again and I will definitely use this type fish again because it was so mild tasting and didn't smell horribly fishy. John was very happy with it cause he LOVES fish and he said this was excellent! Recipe from HiddenValley.com
Saturday, September 4, 2010
Broccoli with Lemon Almond Butter
Broccoli with Lemon Almond Butter
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup toasted sliced almonds
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Adapted from allrecipes.com Classic and delicious!
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup toasted sliced almonds
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Adapted from allrecipes.com Classic and delicious!
Cheddar Mashed Potatoes
Cheddar Mashed Potatoes
4 medium potatoes, peeled and cubed
1/4 cup sour cream
2 tbsp butter or margarine, softened
Salt and Pepper to taste
1/2 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
1 teaspoon minced chives
Place potatoes in a saucepan and cover with water, add salt to taste; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt, if needed, and pepper; beat until smooth and fluffy.
Transfer to a buttered 1 quart baking dish. Sprinkle with cheese, bacon and chives. Bake, uncovered, at 375 degrees F for 10 minutes or until heated through and cheese is melted.
From allrecipes.com Yum! I love these!
4 medium potatoes, peeled and cubed
1/4 cup sour cream
2 tbsp butter or margarine, softened
Salt and Pepper to taste
1/2 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
1 teaspoon minced chives
Place potatoes in a saucepan and cover with water, add salt to taste; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt, if needed, and pepper; beat until smooth and fluffy.
Transfer to a buttered 1 quart baking dish. Sprinkle with cheese, bacon and chives. Bake, uncovered, at 375 degrees F for 10 minutes or until heated through and cheese is melted.
From allrecipes.com Yum! I love these!
Smoky BBQ Meatloaf
Smoky BBQ Meatloaf
1 1/2 lbs ground chuck
1/4 cup mayonnaise
3 tbsp dehydrated minced onion
1/2 cup barbecue sauce
3/4 cup crushed Ritz crackers
1 cup crushed potato chips
3/4 tsp liquid smoke flavoring
Garlic salt and Pepper to taste
1 pinch cayenne pepper
3 slices bacon
Preheat the oven to 375^F.
In a large bowl, combine all ingredients except the bacon and mix well. Spray a 9x13" pay lightly with Pam. Shape the meat into a loaf and place in the pan. Cover the top with bacon strips. Cover the pan loosely with foil and bake for 1 1/2 hours or until done.
Adapted from allrecipe's "Guy Approved Meatloaf". Very tasty meatloaf!!
1 1/2 lbs ground chuck
1/4 cup mayonnaise
3 tbsp dehydrated minced onion
1/2 cup barbecue sauce
3/4 cup crushed Ritz crackers
1 cup crushed potato chips
3/4 tsp liquid smoke flavoring
Garlic salt and Pepper to taste
1 pinch cayenne pepper
3 slices bacon
Preheat the oven to 375^F.
In a large bowl, combine all ingredients except the bacon and mix well. Spray a 9x13" pay lightly with Pam. Shape the meat into a loaf and place in the pan. Cover the top with bacon strips. Cover the pan loosely with foil and bake for 1 1/2 hours or until done.
Adapted from allrecipe's "Guy Approved Meatloaf". Very tasty meatloaf!!
Friday, September 3, 2010
Hawaiian Pork Chops
Hawaiian Pork Chops
4 pork chops
2 tbsp olive oil
Garlic salt and pepper to taste
1 onion, sliced into rings
3 tbsp yellow mustard
1 tbsp honey
1 small can crushed pineapple
3 tbsp brown sugar
Season the chops with garlic salt & pepper and brown in oil on both sides. Place the onion rings in a 9x13 pan and lay the pork chops on top of them. Combine the mustard and honey and brush over each chop. Divide the pineapple over each chop and sprinkle with brown sugar. Place in a 375^ oven and bake about 45 minutes or until tender.
Not bad...John liked them better than I did. Served with Baked Sweet Potatoes and Cole Slaw.
4 pork chops
2 tbsp olive oil
Garlic salt and pepper to taste
1 onion, sliced into rings
3 tbsp yellow mustard
1 tbsp honey
1 small can crushed pineapple
3 tbsp brown sugar
Season the chops with garlic salt & pepper and brown in oil on both sides. Place the onion rings in a 9x13 pan and lay the pork chops on top of them. Combine the mustard and honey and brush over each chop. Divide the pineapple over each chop and sprinkle with brown sugar. Place in a 375^ oven and bake about 45 minutes or until tender.
Not bad...John liked them better than I did. Served with Baked Sweet Potatoes and Cole Slaw.
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