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Pork Tenderloin with Pan Sauce

Pork Tenderloin with Pan Sauce
This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking

Chicken and Pork Katleti We just got back from a visit to Cali where my husbands Mama showed me how to make the BEST kotlety!! If you have a meat grinder, it’s best to grind your own pork and chicken. I ate at least 7 of these right away, then snuck about 5 more. Ingredients for Katleti:1 lb ground pork 1 lb ground chicken 1 egg 1 Tbsp mayo 1 medium onion, grated or super-finely diced 1/2 tsp salt 1/4 tsp pepper 1 Tbsp water, optional – if your meat mix feels too dry 1/2 cup Italian breadcrumbs for meat mix 1 1/2 cups Italian breadcrumbs to coat meatballs How to Make Russian Katlety:1. 2. 3. 4. Prep time: Cook time: Total time: Author: Natasha of Skill Level: Easy Cost To Make: $8-$10 Serving: 10 Ingredients 1 lb ground pork 1 lb ground chicken 1 egg 1 Tbsp mayo 1 medium onion, grated or super-finely diced ½ tsp salt ¼ tsp pepper 1 Tbsp water (if your meat mix feels too dry) ½ cup Italian breadcrumbs for meat mix 1½ cups Italian breadcrumbs to coat meatballs Instructions

Comfort Food – Hawaiian BBQ ChickenHarpers Happenings : Harpers Happenings Posted on | October 12, 2011 | 25 Comments i actually feel silly posting such an easy recipe. but, i didn’t know about it until i found it on Pinterest and the ease and yumminess needs to be shared. this crock-pot dish is going to be my go-to dinner for those days i don’t feel like doing much of anything in the kitchen. because this recipe? doesn’t take much of anything. shop: >> chicken breasts (i used an entire family sized package) >> bottle of BBQ sauce. >> can of pineapple chunks. >> minute rice no seriously, this is all you need. read slowly since it’s super, super involved. you’ll probably want to take the laptop into the kitchen at this point so you have the instructions at your fingertips. place chicken breasts, bottle of sauce, and can of drained pineapple into the crock-pot. cook on low for 4-6 hours. at 5 hours, i shredded the chicken and let it all marinate a bit longer whilst i cooked the minute rice. which again, was really time consuming. easy? tomorrow? Comments

Cheesy Garlic Chicken Recipe TOTAL TIME: Prep: 0 min. Cook: 40 min. MAKES: 4 servings 4 boneless, skinless chicken breasts 4 cloves of garlic minced 4 Tablespoons brown sugar 3 teaspoons olive oil 1 teaspoon salt 4 ounces shredded part skim mozzarella cheese 1.Preheat oven to 375 degrees 2.Spray a 13 x 9 x 2 casserole dish to lightly grease (Pam Olive Oil Spray) 3.Sauté garlic in olive oil until tender and fragrant 4.Remove from heat and stir in brown sugar and salt 5.Place chicken breasts in baking dish and cover with about ¾ of the garlic/oil/sugar mixture 6.Bake for 30 minutes 7.Sprinkle cheese over chicken and top with remaining garlic/oil/sugar mixture 8.Bake for an additional 10 minutes until cheese is fully melted Yield: serves 4 Notes: Notes: Nutrition: This makes 4 servings of around •328 calories •32 grams of protein each. Reviews for Cheesy Garlic Chicken

Peanut Butter Sheet Cake...and how peanut butter can help you get pregnant My older sister Susan and her husband had a tough time getting pregnant. That’s saying it mildly. They did in vitro fertilization five times! In the early stages of her pregnancy the doctors told her that in order to increase her chances of the embryo implanting successfully she needed to consume a lot of calories. She did exactly that. Oh how I was secretly jealous of her free hall pass to eat anything and everything. This recipe comes from Nina Jones, a reader of this blog, who said after reading my blog she immediately thought of this recipe to send me. These are definitely for peanut butter lovers or those trying to conceive (ha-ha). Peanut Butter Sheet Cake…and how peanut butter can help you get pregnant Ingredients Cake: 1/4 cup creamy peanut butter 1 cup water 1/2 cup butter 1 cup sugar 1 cup brown sugar 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla Frosting: Instructions Preheat oven to 375 degrees. Notes

Mini Chicken Kiev Bites | The Road to Loving My Thermo Mixer We love Chicken Kievs here. These Mini Chicken Kiev Bites are a twist on these. These are a delicious bite size chicken kiev perfect for parties or events when finger food in on the menu. I cook these Mini Chicken Kiev Bites in the Airfryer and they are so moist inside but delicious and crunchy on the outside. Dont have a tmx? Similar recipes you may like: Love this recipe? Mini Chicken Kiev Bites Yields 16 120g unsalted butter, cubed 2 garlic cloves, peeled 8 sprigs of parsley Salt to taste 3 slices day old bread, I like to use Turkish bread for a really nice crunch Salt and pepper, to taste 1/2 tsp dried garlic powder, optional 600g chicken breast of thigh, roughly chopped Salt and pepper, a pinch of each Add garlic and parsley to bowl. No need to clean the bowl from the butter. No need to clean bowl after crumbs. By The road to loving my Thermo Mixer The Road to Loving My Thermo Mixer

Easy Pulled Pork Recipe The lazy days of summer are almost here and as the temperature climbs, my willingness to slave in a hot kitchen diminishes. This easy 3-Ingredient Pulled Pork can be thrown together in a slow cooker without much effort and without heating up your house. Spend the day at the pool and come back to delicious, fall apart in your mouth pork. Get your notepad ready for the ingredient list. Now you could use a pork shoulder or butt here but I prefer the healthier and leaner pork tenderloin because it makes shredding so much easier because there’s no need to meticulously separate the meat from the fat. The root beer acts as a tenderizer and after soaking in it all day, the pork practically melts in your mouth. Serve warm on top of hamburger buns with some corn on the cob and a salad. Looking More Pork Recipes? Try these delish pork dishes, too! Christy joined the Tablespoon team to share her recipes and inspire family food fun.

"Kartofelnye Zrazy" - Potato Cutlets Stuffed with Mushrooms Zrazy is a dish of Lithuanian, Belarusian, Polish and Ukrainian cuisines. Word “zrazy” is of polish origin, it means “slices”, “cut pieces” of something. Despite its Polish name, for the first time the dish is mentioned in the Lithuanian historical records of 14th century. Initially, zrazy were meat chops stuffed with eggs and vegetables. Later on, name zrazy started being used for potato cakes stuffed with mushrooms, meat, vegetables. I hope you enjoy my step-by-step recipe photos. For more Russian recipes, visit Russian Cuisine page. Makes: 10 cutlets, but I still have mushroom stuffing left (I used it for a salad later) Ingredients: 6 large potatoes, peeled and cut into 2-inch pieceskosher salt, to taste (for water)1 egg1 Tbsp. all-purpose flourfreshly ground pepper (optional for potatoes)16 oz. mushrooms, chopped1 large onion, diced 2 Tbsp. grape seed oil (or olive oil)1 tsp dried parsleysalt and freshly ground pepper4-5 Tbsp. corn mealsour cream to servefresh chive to serve

Cheesy Chicken Tater Tot Casserole {Slow Cooker} Before we get started, let me explain that I'm using the term "slow cooker" but many folks refer to them as "Crock Pots". Crock Pot is a brand name of a line of slow cookers. So sometimes you'll see me call it a Crock Pot and other times I'll call it a slow cooker. It all means the same thing. During the warm summer months, I get a lot of reader-requests for slow cooker meals.And because I love y'all so much, I do my best to oblige. When the sun is a-blazin' during summer, lots of cooks are looking for ways to conserve energy and not heat up the house. Now, onto the recipe. Ingredients: 1 (32 oz.) bag frozen tater tots1 (3 oz.)bag bacon pieces1 pound boneless, skinless chicken breasts, diced2 cups shredded cheddar cheese3/4 cup milksalt & pepper, to taste I'm using bacon pieces here, but feel free to use the bacon you enjoy. Sometimes if I fry bacon, I'll make a double batch and use leftovers for this or sandwiches. Microwave bacon works just fine too. Directions: Add diced chicken on top.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN I cooked Alice Springs Chicken for dinner tonight and my family LOVED it!!!! You will love it too, if you like Outback Steakhouse's Alice Springs Chicken.Recipe: 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness Lowry's Seasoning Salt 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese First, Sprinkle and rub the chicken breasts with seasoning salt. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.