Friday, February 27, 2009

Pork Tenderloin, Cous Cous, Roast Butternut Squash

Since the spring is right around the corner (YEAH!) I wanted to take advantage of the Butternut Squash before it goes out of season.

Pork Tenderloin 

Wegman's (my rocking awesome grocery store) has a pre-marinated lemon garlic pork tenderloin. That I grilled on the BBQ. Yes, I do grill year round. It takes about 4 minutes on each side. Let rest at least 10 minutes before cutting into it. This will allow the juices to redistribute. If you can not find a pre marinated tenderloin this is what I would do.

1/4 c Olive Oil
2 T Dijon Mustard
2 T Lemon Juice
3 cloves are crushed garlic

Mix all together. Rub on Pork and refrigerate for at least 2 hours. 

If you don't have a grill. Sear the pork real quick on the stove top then pop it in a 350 degree oven for about 15 to 20 minutes.

Tip: Pull the pork out of the fridge and set on the counter at least 15 minutes before you grill it or cook it in your oven.

Roasted Butternut Squash

I am lazy so I buy the squash already peeled and cut up. Sometimes I do have to cut the pieces a little smaller so they are mostly the same size.

In a bowl toss with 

olive oil 
1/2 t of All Spice 
1/4 t of Nutmeg 
Salt & Pepper to taste 

If the squash seems dry add more olive oil to make sure all is coated nicely. Spread flat on a cookie sheet and pop in a 350 degree oven for about 30 to 40 minutes. To know that it is done test it with a fork - if the fork goes in and out smoothly the squash is done.

Near East makes are Garlic & Pine Nut Cous Cous and it makes up in 5 minutes - just follow the directions on the box.


1 Lg yellow onion - chopped
4 cloves of Garlic - crushed
1 # 10 can of Tomato Sauce
2 - 28 oz cans of crushed tomatoes 
4 lbs of Ground Beef
Italian Herbs - to taste
1 Bay Leaf
Salt - to taste

Using a large stock pot saute onion for about 3 minutes, add garlic and saute another minute. Add Ground Beef, italian seasons and salt. Once ground beef is cooked drain off extra fluids. Return to pot add tomatoes & Sauce and bay leaf. You may want to add more italian season at this point. 

Yes, this does make a LOT of spaghetti sauce but it freeze really nicely and is perfect for those night you have no plan for dinner and need something quickly - just defrost and go.

Serve with Caesar Salad, french bread and we love green beans as well.

Sunday, February 22, 2009

Tortellini Soup

I got this recipe from my Visiting Teacher, Judy - it is a hand me down from her mother-in-law, Clara. I have to say that I'm not a huge fan of tomato based soups but this one was DELICIOUS!!! 

1/2 lb of Ground Turkey 
1/2 lb Italian Sausage Sliced
1/2 t basil
1  1/2 of a large can of Tomato soup
1 med sweet yellow onion, chopped
3 c of Chicken stock or water
1/2 t oregano
1 package of Cheese stuffed tortellini
1 bag of mixed frozen veggies (corn, carrots, lima bean mixtures works great)

Cook the turkey, sausage and onion until done - drain off grease. Put all ingredients into a large pot and heat to a boil. Reduce heat and simmer for 20 minutes. Serve with your favorite bread.

Broccoli Chicken Casserole

4 c Diced Cooked Chicken
1 t Butter, melted
1 package of frozen (cook as directed) or 2 large heads of fresh broccoli, chopped
2 cans of cream of chicken soup
1 c mayo
1 tsp lemon juice 
1 t curry powder 
Add Salt and Pepper to taste
Top with:
1/2-3/4 c bread crumbs, ground

If you use fresh broccoli, chop to bite size, and put in a pot of boiling water for 3 minutes. This will still give your broccoli a crunchy bite if the pieces are not too small.

In a 9 x 13 greased dish do a layer of Chicken, then a layer of broccoli. Mix the remaining ingredients and pour over the broccoli. Top with Bread Crumbs.

Bake 350 degrees for 30 minutes.

As a second option we served the left-overs over rice the next night to get a second meal and it was really great. 

Scotcharoo's - Yummy Goodness!

1 c Sugar
1 c Light Karo Syrup
 Bring to a boil

1 c Creamy Peanut Butter
5 c Rice Crispy Cereal

Chocolate Topping
6 oz of Semi-sweet Chocolate
6 oz of 60% chocolate (the dark chocolate)
6 oz of Milk Chocolate
10 oz of Butterscotch Chips

In a glass bowl mix all of the chocolate together. Put the bowl in the microwave and in 20 second sessions melt the chocolate. Stir after each 20 seconds and repeat until fully melted. This will take about 2 1/2 minutes of microwave time but is a great alternative to melting over a pot of boiling water. Be sure not to microwave longer then 20 seconds at a time or the chocolate will burn. 

After the first two ingredients come to a boil remove from heat and add the 2nd set of ingredients.

Pour mixture into a greased 9x13 pan

Then top with Chocolate - Does it get any better then that? Nope!!!

Chicken Cordon Blue - Crockpot Style

2 eggs beaten
1 1/2 c milk
2 T butter, melted
1/2 c Chopped Celery
1/4 c chopped Onion
10 slices of bread or cubed (I used stuffing bread crumbs and it worked great)
12 Thin sliced deli ham
2 c grated swiss cheese
2 1/2 c cooked cubed chicken
1 c cream of chicken soup (I used cream of celery cause I was out of the other)
1/2 c Milk

Cook Chicken in a 350 degree over for about 20 minutes. 

Combine eggs, 1st measurement of milk, butter, celery, onion and bread crumbs

In the crockpot - spray with Pam. Lay down a layer of the chicken, a layer of ham & a layer of cheese.

Combine the soup with the 2nd measurement of mild and pour over the mixture

Top with the bread crumb mixture.

Cook on low 4 to 5 hours.
In the crock pot 

7 Layer Salad

1 Med. Head of lettuce shredded
1/2 c green onions (chopped)
1 c. Shopped or thinly sliced celery
1 - 8 oz can of sliced water chestnuts
1 - 10 oz pkg of frozen peas
4 hard boiled eggs, sliced or chopped
1/2 to 3/4 lb cooked crumbled bacon
Diced fresh tomatoes

2 c mayonnasie
1/2 c grated parmesan cheese
2 tsp sugar
1 tsp seasoned salt (like Lawyers)
1/4 tsp garlic powder

Place lettuce in the bottom of a 9 x 13 pan and top with green onions, celery, water chestnuts, and peas (break up the peas to make a single layer). Spread mayo over the top of peas (make sure all veggies are covered up). Mix the cheese with sugar, salt, and garlic powder and then sprinkle over the mayo. Cover and chill overnight in the fridge for up to 24 hours. Before serving at the egg, bacon, and tomatoes.

Friday, February 20, 2009

BBQ Rub - Good for Salmon, Chicken & Pork

This recipe makes a large amount - what is not used stores very well in a well sealed plastic container in the pantry. Because it has brown sugar it will harden so just break it up with your fingers and proceed as normal.

1 1/4 cups white sugar
1 1/4 cups brown sugar
1/2 cup salt
1/4 cup freshly ground black pepper
1/3 cup paprika

In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

When using it on Salmon - spread an even amount over the salmon about 10 minutes before cooking. You can then grill the salmon or cook the salmon in the oven - 350 degrees for about 10 minutes depending on how well done you like your salmon and how large of a piece of salmon you are cooking.

For the Chicken and the Pork I would do an even coat of the rub and let it sit in the fridge for an hour or more before cooking as you normally would.

The original recipe came from my friend Hayley Hahn of Cedar City UT.