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So I’ll start by saying, my hubby had a fit when I told him I was roasting part of our pork tenderloin. He tends to believe that roasting kills the flavor. However, when he bit into the first bite, his mind was forever changed! This may be the best tasting Pork Tenderloin I’ve ever had, and I’m psyched that it was my own cooking! haha. Hope you’ll try it out! I promise it is worth the time, effort and cost!
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- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp sugar
- 1/8 tsp ground red pepper
- 1 lb pork tenderloin, trimmed
- 2 slices of bacon
- 1 pound quartered potatoes
- 6 green onions cut into 2 inch pieces
- 4 tbsp minced garlic
- 1 tsp parsley
- Pre-heat oven to 375 degrees
- Combine salt, pepper, paprika, sugar and red pepper. Mix and rub onto the tenderloin.
- Heat a large cast iron skillet over medium-high heat. Add bacon to pan; cook until crisp then remove pan and crumble.
- Add potatoes and onions to drippings in pan, cook until lightly browned, ONLY TURN ONCE! Remove potato mixture.
- Add pork tenderloin, cook 3 minutes then add potato mixture to pan with the pork. Sprinkle garlic over mixture and bake at 375 for 12 minutes or until a thermometer reaches 135 (it will cook the rest of the way to 145 when you remove it from the oven).
- Cut across the grain (that means the same direction as the lines in the meat) into half inch slices. Sprinkle bacon and parsley over potato mixture and serve with pork.
Do you have a favorite way to cook Pork Tenderloin?
Originally posted 2016-10-24 12:29:12.
One of my awesome readers mentioned they’d like to see more recipes that weren’t chicken, so I thought I’d share this one! With Autumn quickly upon us, this recipe is just perfect for those cool evenings and the flavor is fabulous! I found that Poblanos were far too delicate for me to make stuffed peppers with them, but this turned out amazingly well!
Printable on the bottom of this post.
- 5 Poblano Peppers
- 2 c Chopped Onions
- 2 Tbsp Minced Garlic
- 1 lb ground turkey
- 1 c cooked brown rice
- 1 c corn
- 1 can tomatoes
- 1 Tbsp cumin
- 1/4 c Lime juice
- cheese, if desired
- Line cookie sheet with foil. Broil peppers for 6 minutes, turn over and broil 6 more minutes.
- Sauté onion with garlic, set aside.
- Cook ground turkey, drain.
- In a food processor or blender, combine ½ of onion mixture, tomatoes, cumin and lime juice. Blend until smooth.
- In a large bowl, mix 1 ½ c rice, ½ onions, gr beef, corn and part of the tomato mixture. Mix in some cheese if desired.
- Spray baking dish with non-stick spray, slice and seed peppers then spread them across the bottom of the pan.
- Spread meat mixture across peppers, top with tomato mixture.
- Bake at 400 degrees for 20 minutes.
*if you’d like to add cheese on top, add it about 4 minutes before the peppers are done.
Printable Recipe Card: inside-out-stuffed-poblanos
Originally posted 2016-09-12 11:12:53.
My husband heard this song about tuna melt sandwiches and is so amused by it he used it as a ringtone for a while. Neither of us had ever had tuna melt sandwiches so I decided to try it. I wanted to post the song so you could be amused by it too but unfortunately we were concerned about copyright laws. So all I can say is that it was in an episode of Mystery Science Theater 3000. If you’ve ever watched it, you know it’s crazy and funny. I definitely recommend watching if you ever feel silly, you can find it on youtube.
Anyway, because of that crazy song I decided to try out this recipe I found in the Healthy & Homemade 2nd edition cookbook published by Iowa State University. An added bonus is that it’s seriously low calories, around 340. Plus, if you are like me getting the fish in my diet is difficult, so having a recipe that I’ve found that I love is definitely going to help me have fish a little more often! So for real, if you even remotely like tuna you should try this out!
2 cans tuna, in water but drained (you can use oil, just know it ups the calories)
1 bunch green onions or 1/3 c chopped yellow onion
3 tbsp light mayo
1/8 tsp black pepper
1/8 tsp garlic powder
4 slices whole wheat bread
4 tomato slices
4 slices American cheese
- Pre-heat oven to 350 degrees
- In medium bowl, combine tuna, mayo, onion, pepper, and garlic powder. Mix well.
- Place bread on baking sheet.
- Spoon about 1/4 of the tuna mixture on each slice of bread, spreading nearly to the edges. Add a tomato slice.
- Bake 5 minutes.
- Add a cheese slice on top of each and return to oven another 5 minutes or until cheese is melted.
Hope you love it as much as we did! It’s definitely going in our normal menu selection!
What are your thoughts? Did you make any fabulous changes to it?
Originally posted 2016-07-05 08:00:24.
- 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
- 1-2 tbsp olive oil
- 2 tbsp minced garlic
- 1/4 tsp ginger
- 1/4 c apple juice
- 1/3 c brown sugar
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1/2 c water
- 1/3 c soy sauce
- 1-3 bell peppers, various colors, cut into small chunks
- 1 yellow onion, cut into small chunks
- Saute chicken until lightly browned. Set Aside.
- Saute veggies, add garlic when it’s almost done.
- Combine ginger, juice, brown sugar, vinegar, water and soy sauce. Mix to dissolve brown sugar.
- Add chicken to veggies and pour in liquid mixture. Bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes.
- Serve over rice.
I’d love to hear your thoughts and/or modifications!
Please leave them below.
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Originally posted 2016-04-04 00:01:13.
I cannot express enough how delicious this recipe is. So much so that we are practically fighting over the leftovers. I really think it’s perfect for game day or any day really. We had chips with it, but I think it would be well accompanied with fried mushrooms, green bean or any other typical ‘pub’ side. We had chips with it, but next time I make it we’ll be having it with fried goodness. It’s worth the calories. Besides, the sandwich itself isn’t that heavy with them. Well, whether it is or isn’t that’s what I’m telling myself.
- 1 cup beef broth
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- olive oil
- 2 lbs boneless chuck roast
- 1 c water
- 1 tsp kosher salt
- 2 tbsp minced garlic
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bel pepper, sliced
- 1 orange bell pepper, sliced
- 1 tsp white wine vinegar
- Onion Poppy Ciabbota Rolls
- Combine first 6 ingredients in a medium bowl, stir.
- Heat a large dutch oven over med-high heat. Add a tbsp of oil and coat pan. Add beef to pan, brown on all sides.
- Add stock mixture, 1 cup water and 1/2 tsp salt to pan. Bring to a boil. Reduce heat to med-low; cover and simmer 90 minutes. Turn beef, cover and simmer 90 minutes or until beef is very tender. (Mine took about an hour) Remove from heat and keep warm.
- Heat a large skillet over med-high heat. Add 1 tbsp oil and saute peppers. Once they are almost done, add garlic and saute 1 minute. Add 1/2 tsp salt and vinegar. Stir.
- Slice beef against the grain. Put back into dutch oven in the juices.
- Pour some of the juice over bread, the add meat and top with veggies. Enjoy!
I’d love to hear your thoughts and any modifications you make or perfect sides!
Originally posted 2016-03-14 05:41:10.
While I have no idea where I got this recipe, they are definitely super yummy, quick and even easy to make. The leftovers would be great on a salad too! You can definitely use any type of tortilla shells, I think the sun-dried tomatoes would be great with it as well. I hope you enjoy. I never know what to serve with them, so I’d love to hear what you had with yours!
For the Sauce:
- 1/2 c mayo
- 1 tbsp honey
- 1/8 cayenne pepper
Mix ingredients in a small container and refrigerate while you cook the chicken.
For the Wrap
- 1 1/2 lbs boneless, skinless chicken
- 1/2 c salsa
- 2 tbsp olive oil
- Spinach Tortillas
- Cut chicken breasts into thin strips.
- Heat pan (I used my wok) over med-high heat. When the skillet is hot, add oil.
- Cook chicken through.
- Turn flame down to medium, add salsa and stir. Cook the salsa down so that it will cook the flavor into the chicken.
- Make wrap with a good amount of spinach and chicken. Enjoy.
I’d love to hear any tips, thoughts or anything that went perfect with it!
Originally posted 2016-03-07 05:19:22.
I can’t honestly say where I found this recipe, but I wanted to share it with you. Whether you are gluten free (the Fusilli can be found GF), vegan, or just have the occasional meatless meal, this is pretty good. We don’t typically do any of those, so as we ate my husband said he needed a steak to go with it, which is funny because he doesn’t typically like steak. So, it’s a great meatless meal or would go fabulous alongside a well cooked steak. Hope you like it.
- 1 pkg Fusilli pasta
- olive oil
- 2 c butternut squash, chopped same size
- salt & pepper to taste
- 1/2 c onions, chopped
- 2 cloves garlic, minced
- 1 c mushrooms, chopped
- 1 pkg cherub tomatoes, halved
- Green Onions, chopped for garnish
- Preheat oven to 350.
- Toss squash in bowl with 2 tbsp oil and a dash of salt and pepper.
- In roasting pan, spread squash in a single layer and roast for 12 minutes. Remove from oven, stir, roast another 12 minutes.
- Fill large pot with salted water and bring to boil over high heat. When the water begins to boil, add fusilli and cook to package directions.
- Heat a large skillet, add oil when the pan is hot. Over medium heat, saute onions. Add mushrooms and tomatoes, saute a little longer.
- Add fusilli and squash, stir well for one minute.
- If desired, garnish with green onions.
If you have any modifications that work out, we’d love to hear them!
Originally posted 2016-02-15 06:15:15.
I recently reviewed an amazing book, Summer Under My Quilt. This recipe was provided by the debut author, Crystal Sellars. Being a fellow Oklahoman, I can tell you the book very much depicts the part of the state the author and I grew up in. I hope you’ll check the my review and book out, then enjoy this recipe as you read! Without further introduction, here is the author’s recipe. Enjoy!
Growing up in Stilwell Oklahoma I was raised on Indian Tacos.
Since I’m sure not many have tried this yummy dinner, it seemed the perfect thing to make for you all.
Brown hamburger meat. (Amount depends on your family size) add onions to taste. Then add in a packet of taco seasoning.
Next you will need to make your fry bread. I do this the cheat way. I use can biscuits or crescent rolls.
Add a little oil to the pan and your dough. Flatten and fry till cooked thoroughly.
In the mean time chop your veggies:
Shredded cheese, sour cream, salsa, avocados.
Heat a can of re-fried beans.
Once your finished pile beans, meat and vegetables all on top of your fry bread and enjoy!
Originally posted 2016-02-10 06:04:29.
It’s been so cold this winter that I’m trying out new soups left and right. I’m also working on stepping out of my comfort zone. That hasn’t always been my strong suit. So, as one of my new trial recipe I tried this out. My husband thinks it will be even better if it was made in a dutch oven. Modification instructions are below the crockpot recipe. Hope you like it.
- 1 1/2- 2 lbs beef stew meat, cut into 1″ cubes
- 1/8 cup of flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tbs minced garlic
- 1 bay leaf
- 1 tsp paprika
- 8 oz shiitake mushrooms, sliced
- 2 med carrots, sliced
- 2 med potatoes, diced
- 1 sm white onion, chopped
- 1 stalk celery, sliced
- Put beef in crockpot. Mix together flour, salt and pepper. Pour over meat, stir to coat each piece of meat with flours mixture. Add remaining ingredients and stir to mix well.
- Cover & cook on high for 4 hours or until done. Stir stew before serving.
Dutch Oven Modification: Heat dutch oven over med-high heat. Mix flour and seasoning (all but bay leaf) and toss the beef in it. Coat pan with 1-2 tbsp olive oil. Brown beef in oil. Add all ingredients, stir and cook until done.
**If you have any thoughts or modifications, I’d love to hear them! Please share.
Originally posted 2016-01-29 06:30:39.
By now, everyone knows that fish should be a healthy addition to our diets but it doesn’t seem like there are very many great recipes. The flavor
2 Tbsp butter
1 clove garlic, crushed
1/4 c onion, chopped
1 Tbsp lemon juice
2 tsp. parsley flakes
1/2 tsp salt
1/4 tsp tarragon
1/8 tsp thyme
1 lb fish fillets
1/4 c. bread crumbs
- Melt butter. Add garlic and onion until tender.
- Add lemon juice and spices.
- Lightly butter the bottom of a baking dish then arrange fish in baking dish.
- Pour bread crumbs over the fish then pour butter mixture on top.
- Bake at 350 until fish flakes easily with a fork. (mine took about 10 minutes)
Originally posted 2015-10-19 06:26:22.