Stuffed Pork Tenderloin w/Blue Cheese Sauce

This is a little time consuming but so worth it- very yummy!!

Thanks to whoever shared in the comments it was from Victoria Magazine years ago. I inherited a worn out photo copy barely readable from someone, some where down the line :)

Supplies:

1-2 pounds pork tenderloin (usually in 2 pieces) marinaded in Mimi's marinade

Apricot-Pecan Stuffing

2 Tbsp vegetable oil

3/4 cup finely chopped shiitake mushrooms (2 ounces)

1/3 cup toasted, chopped pecans

1 slice whole wheat bread crumbled into soft crumbs (1/2 cup)

8 dried apricot halves, finely chopped (1/4 cup)

1/4 cup crumbled blue cheese (1 ounce)

1 Tbsp finely minced fresh sage or 1 tsp dried sage

1/4 tsp cayenne pepper

Blue-Cheese Cream Sauce

1/2 cup vermouth or dry white wine

1 cup heavy cream

1 cup (4 ounces) crumbled blue cheese

Marinade pork for 12-24 hours

cut 2 inches from smallest end of each tenderloin to be used in stuffing below

to make stuffing:

1. finely chop reserved 2 inches of pork and saute in oil over med-high heat until light brown

2. add mushrooms and saute 2 minutes, remove from heat and cool

3. In medium bowl combine pecans, crumbs, apricots, 1/4 cup blue cheese, sage and cayenne pepper. Mix well. Stir in pork mixture with juices. Mix until well moistened.

To assemble:

1. Line 13x9 inch baking dish with foil. Oil the foil and preheat oven to 400 degrees F.

2. Using the long handle of a wooden spoon, push a hole lengthwise through the center of each tenderloin from tip to end. Stuff each tenderloin with half the stuffing, pushing stuffing into meat cavity with same spoon handle. Work from both ends of meat toward center. Arrange tenderloins in baking pan.

4. Roast at 400 for 30-40 minutes until thermometer inserted into center registers 160-165 degrees F. Remove from oven, tent with foil and let stand 5 minutes.

to make Blue-Cheese Cream Sauce

1. While meat is roasting, in medium saucepan, reduce vermouth to 1/4 cup. Stir in cream. Boil gently until reduced to 2/3 cup, whisking often. (watch carefully, cream will boil high in pan). Remove from heat.

2. Place pan in skillet of hot water over med-low heat. Whisk in 1 cup blue cheese until smooth. Keep warm in water bath, whisking occasionally.

to serve:

1. cut roast into thick slices. Serve with cheese sauce.

Margarita Pizza

This week our Psalms Bible study made this delicious meal together.

Brought to you by Gabrielle.

Margarita Pizza

Ingredients:

1-2 pizza crusts (we like Publix pizza dough)

1 jar pizza sauce

16 oz mozzarella cheese

4 cloves minced garlic

10 basil leaves

itlaian seasoning

2 big tomatoes

Parmesan cheese

red pepper

1. roll out the dough

2. top with sauce, seasoning and garlic

3. slice tomatoes super thin and place 1 tomato on top of sauce

4. shred cheese and top pizza with cheese

5. place whole basil leaves on top of cheese

6. top with remaining sliced tomato

7. bake according to dough directions

8. cut and enjoy

We ate ours this week with a nice salad with a fresh cucumber from my garden :)

Fancy Mac-n-Cheese

This weeks meal brought to you by Elizabeth.

You'll never go back to plain 'ol mac-n-cheese.

Fancy Mac-n-Cheese

ingredients:

2 boxes of bow-tie pasta

6-8 slices of bacon

2 cups heavy cream

2 cups Gouda cheese, grated

1 large onion

salt and pepper

parsley

butter

chicken- 3 boneless, skinless breasts (optional)

1. Braise chicken breasts and slice into think strips

2. cook pasta according to package

3. fry bacon on stove top, remove bacon and set aside

4. dice up onion and saute in bacon grease, we prefer the onion a little crisp- while cooking onions chop bacon into bite size pieces

5. in a large stock pot combine onions and bacon

6. stir in cream over med-heat until bubbling begins

7. slowly add grated cheese, stir until smooth

8. add cooked chicken and pasta, mix until sauce coats everything

9. serve and enjoy :)

We made this the 3rd week of our Psalms Bible study along with this dessert.

To see week 2 recipe go here. (link up soon)

To see week 1 recipe go here.

Crock Pot Meatloaf

Ingredients:
1/2 cup whole milk
2 slices of bread
1 1/2 pounds ground beef
2 eggs (farm fresh from a friend are best!)
1 small onion peeled
1-1/2 teas salt
1/2 teas pepper
1 teas dry mustard
12 oz whole tomatoes

Instructions:
Place milk and bread in large mixing bowl, let stand until bread has absorbed all the milk.
With 2 forks break the bread into crumbs.
Beat the ground beef into the crumbs until well mixed.
Make a hollow in the center of the meat and break the eggs into it.
Beat the eggs a little, then grate the onion into the egg.
Add salt, pepper and mustard.
Beat the eggs into the beef.
Shape into a round cake and place in the slow cooker.
Drain tomatoes and place them on the meat.
Cover and cook on low for 5 to 7 hours.
Before serving, uncover the pot turn the heat to high and bubble away some of the sauce.
It should be thick, not thin.

Let me know if you make it and how it turns out!!

Pecan or Almond Coated Chicken

from the kitchen of my Pastor's wife Karen.
Very yummy, we all enjoyed it!!

1 c. pecans or almonds (I used pecans)
2 slices whole wheat or other healthy grain bread
1/2 cup Parmesan cheese
1 tsp. garlic salt
4-6 boneless, skinless chicken breast cutlets, washed and patted dry
2 eggs beaten
1-2 Tablespoons extra virgin olive oil

In food processor or small chopper combine pecans/almonds, bread, Parmesan cheese and garlic salt. Mix until it is a fine mixture, the finer the better. Pour onto plate.

Dip chicken in egg and then roll in nut/bread mixture.

Preheat oven to 350 degrees.
Heat a skillet over med-high heat before adding olive oil, once skillet is hot add olive oil and let it get hot. (if this is not done the chicken coating will stick to pan)

Carefully place coated chicken into hot oil and brown on both sides, turning gently so breading does not come off. Place browned chicken on a cookie sheet lined with foil.

Bake 12-15 minutes or until chicken is fully cooked, depending on thickness of cutlets.

Serve as an entree or slice and serve on spinach for a salad.
This is a really yummy meal and the leftovers are good even cold!

Chicken Cacciatore

about 30 minutes prep and cook time.

1 package frozen fat-free breaded chicken breast patties, partially thawed
1 medium green bell pepper
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, chopped (about 3/4 cup)
8 ounces uncooked linguine, or thin spaghetti
2 cans (14 1/2 ounces each) Italian-style diced tomatoes, undrained
1 garlic clove, pressed
Parmesan cheese

1. to partially thaw chicken patties follow package microwave heating instructions except microwave on high for 1 minute. Cut patties into 3/4 inch strips

2. chop onion, mushrooms and bell pepper

3. cook linguine, keep warm

4. in a medium skillet over med-high heat lightly spray with olive oil and add chicken patty strips; cook 5 minutes, turning frequently

5. add tomatoes, bell pepper, mushrooms, onion, garlic. Bring to a boil; cover. Reduce heat simmer 8-10 minutes or until veggies are tender.

6. Serve over hot linguine and sprinkle with Parm cheese.

Yummy.

Spicy Beef Stir-Fry

1/4 cup light soy sauce
1 Tablespoon cornstarch
2 Tablespoons vegetable oil, divided
1 boneless beef tip sirloin steak (1 1/4 pounds), trimmed
3 cups broccoli flowerets
1 medium onion
1 med red bell pepper
2 garlic cloves, pressed
1 teaspoon peeled fresh ginger root, finely chopped (I use a dash or three of ginger when i don't have root)
1 teaspoon red pepper flakes
1 cup beef broth


Cooking instructions:
Whisk together soy sauce, cornstarch, 1 tablespoon oil.


Cut steak into 1/4 inch strips. Add to beef to soy sauce, cover and let sit 15 minutes.


Cut broccoli into flowerets and onion into thin wedges, bell pepper into strips set vegetables aside. Press garlic and chop ginger root.


Heat oil in skillet over med-high heat and cook half of the beef, 1 garlic clove and half of the ginger and red pepper flakes.

Stir-fry 1-2 minutes until outside of beef is no longer pink (do not overcook)

Remove from skillet and keep warm.


Cook the remaining beef the same way. Remove from skillet and combine with other beef, keep warm.


Heat 1 teaspoon oil in skillet and cook veggies 3-4 minutes or until they are crisp-tender. Return beef to stir-fry, add broth and bring to a boil. Boil 1 min, stirring gently, until sauce is thickened.

Parmesan Baked Fish

A recipe from my friend Sharon.

4 (4 oz) fish fillets (cod, salmon or orange roughy are good)
1/3 c. mayonnaise
2 Tablespoons grated parmesan cheese
2 Tablespoons snipped fresh chives or sliced green onions
1/2 teaspoon white wine Worcestershire sauce

-Rinse fish and pat dry with paper towels, place in a 10x6 baking dish coated with non-stick cooking spray. Set aside.
-In a small bowl combine mayonnaise, parmesan cheese, chives or green onions and Worcestershire sauce.
-Spread mixture over fish fillets.
-Bake uncovered at 450 degrees for 12-15minutes or until fish flakes easily with fork.
Serves 4.

I served with some garlic noodles and broccoli. Very yummy.
I used salmon- on sale- and mixed one part white wine and 1 part regular Worcestershire sauce to substitute for the white wine Worcestershire sauce.
I can't wait to eat this again.

Very tasty a hit with 3 of the 4 of us!

Grilled Maple-Glazed Salmon

Upon arriving at the Columbus River, Lewis and Clark relished the abundant salmon after years of venison, bear, and other game. In some places at certain seasons the salmon were reputed to be running so densely they could be walked upon, or so it has been reported.

1/4 cup maple syrup, use the real deal and I like to buy Maple grove Farms from Vermont, USA
2 Tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons melted butter
1 (2-pound) salmon fillet, skinned and small bones removed (or a salmon steak)
Salt and freshly ground black pepper to taste

In a bowl, whisk together the maple syrup, Dijon mustard, brown sugar and melted butter. Season salmon fillet with salt and pepper.

*Prepare hot charcoal fire. Spread half of the maple syrup mixture on top of the salmon and let stand at room temp for 30 minutes. Transfer the salmon to the grill and cook until fish just flakes. Brush salon with the remaining maple syrup glaze during cooking.

*I have cooked this on the grill using a piece of tin foil to contain the juices, and half also cooked in the oven at 350. Either way i cook it until the salmon flakes.

Yummy and a great breakfast, reheated!!
One of my favorites!

Taco Pie

from my friend Susan

2- (14oz) boxes Kraft Deluxe Mac-n-Cheese Dinner
2lbs ground beef (or turkey to make it healthier)
2 pkgs. taco seasoning mix
1 1/2 c. water
1 1/2 c (12oz) sour cream
3 c. (12oz) shredded cheddar cheese, divided (could use any cheese so try your fav)
2 c. salsa- I used a pineapple flavor, yummy!

Prepare mac-n-cheese.
In large skillet brown hamburg; drain off grease.
Add taco seasoning and water; simmer 5 min.
Stir sour cream into prepared mac-n-cheese.
Spoon half of mac-n-cheese into bottom of a 13x9 baking dish.
Top with all of meat mixture.
Layer with 2 c. cheese.
Cover and bake 400 degrees.
*Remove from oven and top with salsa and remaining cheese. Bake, uncovered 5 min or until cheese is melted. Serves 8. Recipe is easily cut in half.

* I did not do this step because not everyone likes salsa around here we topped it individually- yummy

I made this last night for Steve and I, the boys, and 2 girls; yes I said girls-long story.

Sweet and Sour meatballs

The easiest and very delicious party food that I serve for dinner, because well isn't dinner a party!!

Meatballs
I either buy pre-made frozen meatballs or make my own:
Here's my recipe:
1 pound hamburg
1 egg
bread crumbs (1/4 cup- not sure I eye it)
milk (a splash, again I eye it)
1/2 onion chopped

mix the above and form into balls, cook meatballs on stovetop or broil

Sweet and Sour Sauce:
yummy and oh so easy:
mix together
1- 12 oz jar of chili sauce
1- 10 oz jar of grape jelly
double it for more sauce

add meatballs and let them all cook for an hour or more
yummy!

I serve over rice and with fresh veggies, usually broccoli, my kids favorite!

Swiss Cheese Chicken

I have always gotten positive feedback from this recipe.
I got it from my mom before I was married and we have loved it ever since.

So for my friend Michael in Detroit, holla 4 De-troit!, here it is:



Swiss Cheese Chicken

4 boneless-skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1/4 cup white wine or grape juice
1 cup Stove Top stuffing
2 Tbsp melted butter


Preheat oven 350 degrees.
Place chicken breasts in 13x9 pan
Lay cheese on top of chicken
mix cream of chicken and wine, pour over chicken
sprinkle stuffing over the top
sprinkle with melted butter
bake 350, 30-40 minutes or when chicken is done

Serve with more stuffing and carrots!

Pork Chops & Potatoes In Creamy Gravy

from my friend Lisa's blog.

Found in: American Heart Association One-Dish Meals
6 WW points
Serves 4 (1 pork chop & 1 1/4 cups veggie mixture)

4 lean pork chops with bone in (about 5 oz. each)
Paprika to taste
Pepper to taste
Veggie oil spray
2 cups fat-free, low sodium chicken broth
1 lb. red potatoes cut into wedges
2 medium onions, thinly sliced
2 medium carrots, thinly sliced
1/4 tsp. dried tarragon, crumbled
1/2 cup fat-free evaporated milk
2 tbsp. all-purpose flour
3/4 tsp. salt
4 oz jar sliced pimientos

Sprinkle one side of the pork chops with paprika and pepper.

Heat a large skillet over high heat. Remove the skillet from the heat and lightly spray with vegetable oil spray. Cook the pork chops with the seasoned side down for 1 minute. Remove from the skillet.

In the same skillet, stir together the broth, potatoes, onions, carrots, and tarragon. Bring to boil. Cook 12 minutes then add the pork chops for 12 or so until pork is done.

Using a large slotted spoon, transfer the veggies to a serving platter with a rim or to a large shallow bowl. Top with the pork. Cover with aluminium foil to keep warm. Set aside.

Increase the heat to high. Bring the broth to a boil. Boil for 2 minutes, or until reduced to 1 cup.

Reduce the heat to medium. Whisk in the evaporated milk and flour until well blended. Stir in the salt. (You can scrape the skillet with a flat spatula...you know to get the yumminess on the bottom) Cook for 2 minutes.

Stir in the pimientos (You could totally leave this out if you were not a pimiento fan)! Pour over the vegetables on the serving platter and voila! Sounds like comfort food to me!!

Pulled Pork or Beef

So our new favorite meal has been pulled pork or pulled beef sandwiches!

You'll need:
large roast: pork or beef
Publix brand honey BBQ sauce
hamburg rolls

Crock-pot roast for ever and a day, I've done anywhere from 1 day to 2.5!
Just add some water to keep the meat covered. If you use a beef roast add a beef bouon cube for more flavor!

Remove meat and place in a large dutch oven on the stove top
shred meat using 2 forks
add BBQ sauce and stir to cover meat while heating over low-med heat!
Serve on buns!
Corn bread, baked beans, garlic bread can single-handedly round the meal off nicely!!
Oh an eat sometign green with it- broccoli w/cheese wins over here!

Cheesy Chicken Enchiladas

This recipe came in from my friend Kelly.
I have made my changes in red

3 Large Boneless Skinless Chicken Breasts
1 Can of Campbell's Condensed cheese soup
1 can Enchilada sauce
1-2 cups of cheese
Sour Cream
1 tomato
1 package of 10 soft tacos
1 package of taco seasoning ( I buy the big one at Sams as we use alot of it throughout a year, and for $4-5, you get your moneys worth!!)

I Crockpot the chicken breast on low heat all day while I am at work. Come home shred it, put it in a pan, use a package of taco seasoning and a cup of water and let it simmer while I get the enchilada sauce ready. Once it cooks through, about 15 minutes, add the can of cheese soup along with 1/2 cup of water. Cook on medium heat for about 15 minutes.
Dip the tacos in enchilada sauce, I did not understand what this meant so I waited and skipped this step, put a couple spoonfuls of the chicken mixture and roll it like an enchilada. I use a 10x13 and can make 10 nicely. Once done, pour enchilada sauce evenly over rolled stuffed tacos then spread the cheese over it and bake 15 minutes at 350 to heat through and melt the cheese.
Serve with Mexican rice or beans and add the tomatoes and sour cream as garnishments

Success with family! Thanks Kelly!

Beef Stew

There is nothing better than the smell of beef stew on a chilly October day, or the way the smell greets you as you walk in the door, starving after church on Sunday.

I'm not sure if you can relate to the smell so I thought I'd share the recipe that warms my senses and is one of Justin's favorite meals.

BEEF STEW

1.5# Stew beef

1 Onion

1/2 c ketchup

1/4 c vinegar

2 TBSP sugar

carrots

potatoes

3 Tbsp Cornstarch

In large pan or Dutch oven brown stew beef and onions; sprinkle with salt and pepper. Add ketchup, vinegar and sugar. Wait a few minutes and fill 1/2 with water. Simmer 4 hours.

Cut raw carrots and potatoes into 1 inch pieces

1.5 hour before done, add carrots (raw) or .5 hour before done if canned.

.5 hour before done add potatoes

Fill large coffee mug 3/4 full with cold water and add cornstarch, stir until dissolved.

Slowly add to boiling stew- stirring.

Top with Bisquick Dumplings

Grab a bowl, a big spoon and a friend.

Enjoy!