Baked Pork Tenderloin

I just can't take pork pictures.

I know what you are thinking.

I just can't take food pictures at all.

And that is true.

But I really can't take pork pictures.

They just don't do the food justice.

So go to the original recipe site and ooh and ahh over their pictures.

Though my pictures didn't turn out quite right, I will say that this was delicious.

My kids LOVED it. 

And they aren't typically big pork eaters.

Even I horded the ONE small leftover piece for my lunch a couple days later, threatening anybody who suggested eating it.

And though it takes a little bit to cook (around 45 minutes), it was easy to assemble.  And worth every bite.

Ingredients:
1 package pork tenderloins (around 2 to 2 1/2 pounds).  I buy the Farmland which has two tenderloins together.

4 garlic cloves quartered/slivered/sliced

1/4 cup soy sauce

2 Tbsp whole grain mustard (I used a spicy brown mustard because that is what I had...)

4 Tbsp honey (I HIGHLY recommend raw honey; I could eat it by the bowl full)

2 Tbsp fresh orange juice (with food sensitivities, we avoid orange so I used lemon juice)

1 Tbsp fresh rosemary or Herbs de Provence (I used rosemary)

3 Tbsp olive oil

freshly ground black pepper to taste

Directions:
Pre-heat oven to 350 degrees.

Rinse and pat dry the pork tenderloins and place in a 9 x 13 baking dish.

Use a paring knife to poke holes all over the pork.  Place the garlic slivers inside the holes.  I know, it looks funny but YUM, tastes really good.

Mix together the remaining ingredients for the marinade (add the olive oil last, whisking together). Pour over the top of the tenderloins.

Bake uncovered for 45 minutes.  Baste halfway through the baking process with the sauce.  I think I forgot that part.  Oops. :)

Let it rest about 10 minutes before cutting and serving.

Then enjoy.

The sauce/marinade is delicious.

We ate it with black eye peas, baked potato halves, and parkerhouse rolls.

Happy cooking!

Reba

Deep Dish Pizza

As you may or may not know, I LOVE Chicago pizza.  LOVE it.  Like we have it shipped to us on occasion. We made a special stop there on our way to Niagara to eat some.

So once in a while I will see a recipe for deep dish pizza on Pinterest.

And I usually pin them then put them to the side.

Mainly because I know that I am not going to make anything that tastes like Chicago pizza does.

At least I haven't.

Until tonight.

I decided to give this recipe a try.

I actually tripled the recipe and made three "pies".

And the verdict is...

Yum.

Okay, it isn't Chicago pizza.

It can't be.

I don't live in Chicago.

But it is a really good deep dish pizza.

I wanted to eat the whole thing.

The only warning I have with it (other than it is a LOT of calories if you eat the whole thing) is that it is a bit time consuming due to the rising of the dough.  I did it on a Monday which was a bit of a challenge with school, homework, and kid activities.  Next time I will make this on a weekend...

Here is the recipe for the crust.

Ingredients:
1 1/2 cups plus 2 Tbsp all purpose flour
1/4 cup cornmeal
3/4 tsp salt
1 tsp sugar
1 1/8 tsp yeast (I use instant)
5 oz warm water (or 1/2 cup plus 2 Tbsp)
1 1/2 Tbsp unsalted butter melted
1 tsp olive oil
2 Tbsp  unsalted butter, softened

Directions:
 Mix the flour, cornmeal, salt, sugar, and yeast together.

Add in the water and melted butter.

Mix together for about five minutes.  (You can use a mixer like in the original recipe; I usually just do it by hand)

Roll dough into a ball.  Place in a bowl with a little olive oil, coating the ball with the oil.  Cover and let rise until almost doubled (45-60 minutes).

After the dough has doubled, roll out into an 8 x 6 rectangle.

Spread the softened butter over the top of the dough (leaving a border around the edges).

Start at the short edge and roll up into a cylinder.  Flatten the cylinder (into another rectangle).

Fold the rectangle like a business letter, folding into thirds.  Form into a ball, pinching the seams.  Place back into the oiled bowl and let it rise again (about the same amount of time, until doubled).

Lightly oil a 9 inch pie plate/pan with olive oil.

Take dough and roll out into a 13 inch circle.

Place in the pie plate, pressing down on the bottom and up the sides.

Add cheese (I used about 8 oz of shredded mozzarella), the toppings (we had a cheese, a pepperoni, and a salami/sausage version), then top with sauce.  Add a little shredded Parmesan to the top.

Bake at 425 for 20-30 minutes, until the crust is golden brown.

Let it sit about 10 minutes before cutting.

Enjoy!

Menus Galore

I am SOOO behind on my menus. How did that happen? 

Oh. 

End of summer, beginning of school. 

That explains a lot.

I don't know if anyone really cares if I post a menu.  Or even a recipe.

I will share anyway. :)

Here are the menus for July/August:

Week of July 7

Sunday: Korean Beef, basmati rice

Monday:  Chicken Spaghetti

Tuesday: Potato Casserole, Bacon, Toast

Wednesday:  OYO

Thursday:   Ham and Cheese Sandwiches, chips

Friday:  Pizza Rolls

Saturday:  Pork Chops/Potatoes

Week of July 14

Sunday: Taco Pasta Bake

Monday:  Waffles, Bacon

Tuesday:  Shrimp and Chicken Pad Thai, skillet rolls

Wednesday: pizza/out

Thursday:   Fried Chicken, shoestring fries, buttermilk biscuits (canned)

Friday:  OYO (On your own)

Saturday:  grill/cook out (with friends)

Breakfast:  Cinnamon Sugar coffeecake muffins

Week of July 21

Sunday: grill/cook out (with friends...yes, again)

Monday:  Swai/angel hair pasta, "beer" bread (I used Sprite instead :)

Tuesday:  OYO (baseball game)

Wednesday:  Chicken Chimichangas, chips

Thursday:  Popcorn/Shakes

Friday:  Sausage/potatoes, cheese bread

Saturday: Homemade pizza

Breakfast:  healthy peanut butter/oatmeal chunk bars, donuts

Week of July 28

Sunday:  Grilled Steaks, baked potatoes, parker houserolls

Monday: OYO

Tuesday:  Chicken/dumplins

Wednesday:  Spaghetti Bread

Thursday:  Pancakes/bacon

Friday:  Roast Beef, Mashed Potatoes

Saturday: Teriyaki Chicken, Rice

Breakfast:  Cinnamon bread, peanut butter/chocolate chipmuffins

Week of August 4

Sunday: Taco Pasta Bake

Monday: Mellow Mushroom pizza

Tuesday:  OYO

Wednesday: Chicken bacon andrice

Thursday: Pork chops, potatoes

Friday:  Spaghetti

Saturday: Shrimp Boil Kabobs

Breakfast: Banana nut bread, pancake squares

Week of August 11

Sunday: Taco Pie

Monday: Breakfast burritos

Tuesday:  Hawaiian chicken, rice,

Wednesday: Pork Chops/potatoes

Thursday:  OYO

Friday:  Out for pizza

Saturday: Hamburgers, fries

Breakfast: Oatmeal/chocolate chip squares,

Week of August 18

Sunday: Stuffed chicken shells, green beans

Monday: Swai, angel hair pasta, carrots/Ranch, rolls

Tuesday: Pancakes, bacon

Wednesday: OYO

Thursday:  White sauce chicken enchiladas

Friday:  Shakes/Popcorn

Saturday: Marinated steak bites, Ranch potatoes, garlic bread toast, black eye peas

Breakfast: peanut butter chip muffins

Week of August 25

Sunday: Shrimp/Chicken Fried rice

Monday: Ham and cheese eggcups, toast, fruit

Tuesday: Hot Dog Dinner (from school)

Wednesday: OYO

Thursday:  Tacos, salsa, refried beans

Friday: Pizza (out)

Saturday: OYO

Breakfast: Oatmeal bars, banana nut bread

Chocolate Chess Pie

Last night we had company over.  I wanted to have some sort of dessert but couldn't decide what to have.  I checked out this recipe from my Pinterest Sweet Treat board and decided to give it a try since it was simple and I had all ingredients on hand.

I know, it is always a risk trying a new recipe with company coming over. BUT I figured with chocolate, how could I go wrong?

And the answer is...? You can't.  Not with this.  It is easy and delicious. Almost sinful.

Ingredients:
Crust-
1 sleeve graham crackers crushed (the original recipe used chocolate graham crackers but one of my kiddos can't do that so I used regular)
1 stick butter.  Yes, a whole stick.
1 Tbsp sugar

Filling-
1 stick butter (yes, another stick)
1 oz unsweetened chocolate (or 3 Tbsp cocoa powder...I used the unsweetened chocolate square)
1 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp kosher salt

Directions:
Pre-heat the oven to 350. 

Melt the butter. I just stuck it in the microwave.  Mix with the sugar and graham cracker crumbs until well combined.  Press into a 9 inch pie pan (I did spray mine first), forming the bottom/sides of the pie.

Bake for 8 minutes.

Let it cool for a bit then chill for an hour or more.

When ready, preheat the oven to 325.  Meanwhile, melt the butter and chocolate over low heat in a sauce pan on the stove.  Stir.  Remove from heat and add sugar, again stirring until well-combined.  Next add the eggs, vanilla, and salt.  Again stir.

Pour into the now chilled pie crust.

Bake for 40-50 minutes depending on how gooey you want it.

Let it cool for 20-30 minutes before serving.

You can serve it warm or at room temperature with whipped cream or ice cream.  However, I have to say that I have found that I like it best chilled from the fridge. Oh, yum.

Sinful.  Absolutely sinful.

And rich.

Oh, yum.

Enjoy!

Reba

Chicken Enchiladas in White Sauce

My family loves Bubble Up Enchiladas. And I love easy chicken enchiladas. 

However, about a year ago, we realized that one of our kiddos has some food sensitivities.  And unfortunately, one of those sensitivities includes tomatoes.  He/she can handle them in small doses but we really just steer clear for the most part. I have even learned how to make an "untomato" spaghetti/pizza sauce using pomegranate juice and carrots.

The other day I was cruising on Facebook and happened upon a recipe for chicken enchiladas in a white sauce. The recipe wasn't quite what I wanted (or had on hand) but it inspired me to do a little Googling to find others.

And finally I found one that worked for us.

So last night I made them.

And today they are gone.

They were a hit.

Actually, probably more than the easy chicken enchiladas I usually make...

I had one leftover enchilada for lunch today. I was actually counting down until lunch to eat it. And then I was sad when it was gone.

Ingredients:
10 tortillas (I used flour)
4 cups cooked, shredded chicken (I browned my chicken tenderloins in a skillet with just a little oil)
2 cups shredded cheese (I used a Mexican blend; Monterrey Jack would be good too)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz can green chilies (my food sensitive kiddo doesn't eat chilies, so I just added a little cumin instead)

Directions:
Pre-heat oven to 350.

Grease a 9 x 13 inch pan.

I did not do this but I would start the sauce NOW.  It takes a little time to thicken.  You can thicken the sauce as you assemble the enchiladas.

Melt the butter in a small saucepan.  Add the flour.  Stir.  Cook for 1 minute.  Add the chicken broth.  Whisk until smooth.  Cook over medium heat until thick and bubbly.  Once it is thick and bubbly, remove from heat and whisk in the sour cream.

As the sauce thickens (before adding the sour cream), assemble the enchiladas.  Mix together the shredded chicken and half of the shredded cheese.  Put a couple spoonfuls in the middle of each tortilla and roll up.  Place in the baking dish.  (Mine were in there pretty tight)

Pour the sauce over the top and then add the remaining shredded cheese.

Bake for about 20 minutes.  Place under broiler for just a few minutes to brown the cheese a bit.

Enjoy!

We at ours with chips (and I added guacamole for me :).

Good stuff.

Reba

Pancake Squares

So sorry I have been MIA. I started back to school this week.  Life has been a bit hectic.

Anyway, I try to make a breakfast of some sort about two times a week just to break up the cereal/granola bar/oatmeal routine.  I had pinned this recipe once upon a time on Pinterest and decided to give it a try last weekend. 

What is it?

Basically, pancakes in a casserole dish form.

I love pancakes and make them fairly often (usually homemade).  But usually when I make them, it is for dinner.  Mainly because who has time to make them for breakfast? I don't have a lot of time in the mornings to stand in front of the griddle, flipping pancakes. 

If my kids get pancakes for breakfast, it is only because we had some extras and we froze them.

Until now.

Now that I know about this, we will have them more often.

No, they don't look like pancakes. They aren't circles.

But they taste pretty close. AND they are quick and easy.

Perfect for mornings!

Ingredients:
3/4 cup milk

2 Tbsp melted butter, slightly cooled

1 large egg

1 Tbsp sugar (granulated)

1 cup flour

2 tsp baking powder

1/4 tsp salt

Directions:
Pre-heat oven to 350.

Slightly grease or spray an 8 x 8 baking dish.

In a mixing bowl, pour the milk, butter, and egg.  Beat together.  Add the sugar.  Next, add in the flour, a little at a time.

Stir in the baking powder and salt.

Pour batter into the greased baking dish. Bake for about 25 minutes.

Enjoy!

I topped it with melted butter, and we used syrup if we chose to the top of it.

It was good stuff.  Easy and good.

Reba

Taco Pie

 

The other night, I needed a quick and easy recipe.  I was kind of craving Mexican food but didn't have the time or energy to make tacos or tostadas.  And though my kids LOVE Taco Pasta Bake, they had had it not that long ago.  Then I remembered a dish that we had when I was a child.  Taco Pie.  I rummaged through my family cookbook and found the recipe.  Easy.  Quick.  Perfect for us.

One little note:  This is very similar to Easy Cheesy Beefy Crescent Squares but with a Mexican twist.  One of the kids noticed that right away.

Ingredients:
1 lb ground beef, browned

1 packet taco seasoning prepared according to directions on package (I just use a homemade version and 1/4 cup of water)

8 oz sour cream

1-2 cups cheddar cheese (I actually used a Mexican blend)

1 cup crushed corn chips

1 tube crescent rolls

Directions:
Preheat oven to 375.

Roll the crescent rolls out (and up the sides of) into a pie dish.  (I sprayed cooking spray so it wouldn't stick)  Honestly, next time, I think I will roll this out into a bigger dish like a 11x7.  My crescent rolls puffed up a LOT, leaving little room for the meat. The crescent rolls wouldn't necessarily go up the sides of the dish like it does the pie dish but that is okay with me...

Bake at 375 for about 15 minutes.

Meanwhile, add the taco seasoning/water to the ground beef.  Simmer for a few minutes.  Remove from heat and add in the sour cream.

Once the "pie crust" is baked, layer with 1/2 of the crushed chips, 1/2 of the cheese, the ground beef mixture, the remaining chips, and the remaining cheese on top. 

Bake for another 10-15 minutes.

Enjoy.

Like I said, very simple, very quick.

I think we had 1/2 of a serving left at the end of dinner; I ate it the next day for lunch. :)

Reba