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Two food posts in a row. Egads! I promise, I have another quilt post coming up. I finished a quilt top today, so its just the rest (and the most tedious) to finish.

You know those days when you are tired and don’t want to cook. Sound familiar? Even as a stay-at-home mom, I have a lot of those days. And with a meat and potatoes type husband, this meal is a sure and easy pleaser.

Balsamic Roast Pork Tenderloin

ImageAt my store, these comes prepackaged in a bag. Simply remove the tenderloin from the bag. Cut some garlic slivers and using a knife, insert them throughout the tenderloin. You can see one in the photo and these are the most delicious morsels. Yum. Marinate the tenderloin for as short as 30 minutes and as long as overnight in a mix of balsamic vinegar (probably 1/3 to 1/2 a cup), Sriracha (1-2 tbsp), a dash of worcheshire (1 tbsp), and a generous shaking (like 1/4 cup) of Montreal Steak Seasoning.

Heat oven to 500. When hot, cook your tenderloin in an oven safe dish for 22 minutes. 

While your pork is cooking, why not whip up a blue cheese sauce to serve with it. Your husband or your taste buds or whomever you are cooking for will appreciate it.

In a pan (I use a small fry pan, seriously), melt 1/3 stick butter. When it is melted, crumble blue cheese into the butter (maybe 2-3 tbsp, depending on your preferences), add a dash of garlic salt and a splash of worcheshire. Crack some fresh black pepper into it and smoosh with a fork to combine. 

When your pork is done, let it sit for a couple of minutes covered in tin foil. Slice it about 1/2 an inch to 1 inch thick and serve your pork medallions (see, fancy word for slices!) with a drizzle of blue cheese sauce.

Seriously yummy and perfect for a Fall dinner.

 

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Yesterday, the kids and I went on a bike riding play date at a local school and we packed a picnic lunch. Turkey and mermaids (mayonnaise) for Lulu, PB&J for Darsie, and PB for Berty (eaten before we had even left the house and a handful of crust handed to me).

We have a fridge full of tomatoes at the moment, most from a garden in Oregon but a couple of handfuls from our own garden, and I love a good BLT. But we’re out of the L(ettuce). So, instead, I piled two pieces of Texas toast that I toasted with butter in a pan on the stove high with mayonnaise, thick-sliced tomatoes, pepper bacon, brown turkey breast, and cheddar cheese.

I made one for dinner, too. It was that good. Especially when paired with hawaiian bbq chips and a big platter of fresh bell peppers and cucumbers with a ranch dip. Heaven.

I know the photo is horrid, but the sandwich is delicious. Try it.

Yesterday, the kids and I went on a bike riding play date at a local school and we packed a picnic lunch. Turkey and mermaids (mayonnaise) for Lulu, PB&J for Darsie, and PB for Berty (eaten before we had even left the house and a handful of crust handed to me).

We have a fridge full of tomatoes at the moment, most from a garden in Oregon but a couple of handfuls from our own garden, and I love a good BLT. But we’re out of the L(ettuce). So, instead, I piled two pieces of Texas toast that I toasted with butter in a pan on the stove high with mayonnaise, thick-sliced tomatoes, pepper bacon, brown turkey breast, and cheddar cheese.

I made one for dinner, too. It was that good. Especially when paired with hawaiian bbq chips and a big platter of fresh bell peppers and cucumbers with a ranch dip. Heaven.

I know the photo is horrid, but the sandwich is delicious. Try it.

In fact, I’m thinking about having another for a late breakfast. Good thing both the texas toast and the bacon are almost gone.

You know those nights when the family needs food but the motivation to cook is at an all time low? Yeah, we had one of those nights recently. I looked high and low in our fridge and remembered we had leftover pot roast (I basically follow The Pioneer Woman’s roast beef recipe with modifications) and its juices (au jus if you are fancy). We always have cheese and butter. And we almost always have a loaf of crusty bread.

And it dawned on me. French Dip Sliders. 

I popped the leftover meat and juice into a pan on the stove with no extra seasonings. And while that was heating, I made garlic bread with the bread and topped it with cheddar cheese under the broiler. Once the bread was done, I topped half of the bread pieces with the meat and then added a top. Served with a green salad and mini bowls of meat juice, it was AWESOME, although not pretty.

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Blasts from the Past

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