Garlic Pork Tenderloin

Once again, I went grocery shopping for lots of meat to stock up my freezer and found this recipe on Pinterest. Anyone who knows me knows I love garlic so of course this recipe stood out. My original plan was to make it and then freeze the leftovers but this dish was so good that I ended up eating it over the next several days-I actually just finished the last of it for breakfast this morning! Next time, I'll make both tenderloins-I only made one this time-and I'll have enough to freeze the leftovers. I'd also add more garlic because the garlic is really good when eaten with the pork. And the sauce makes plenty to drizzle. I used rosemary and yum!

Garlic Pork Tenderloin:

1 pkg pork tenderloin (2 tenderloins total, about 2-2.5 lb)
4 garlic cloves, quartered/sliced/slivered
1/4 c soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp finely chopped fresh rosemary or Herbs de Provence
Pepper, to taste
3 tbsp olive oil

Preheat oven to 350. Take tenderloins out of package. Rinse and pat dry. Spray a 13x9-inch baking dish with cooking spray and place tenderloins inside. Using a paring knife, poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.

In a bowl, whisk together all the marinade ingredients, except for the olive oil. Then slowly drizzle in the oil while whisking. Pour the marinade over the tenderloins.

Bake, uncovered, for 45 minutes, basting once halfway through cooking. Once removed from the oven, let pork rest on a cutting board for 10 minutes before slicing. Don't forget to pour the sauce over it. Enjoy!




Garlic inserted in the pork...






Sauce whisked...






Sauce poured over and ready to be baked...






Fresh from the oven...






Enjoy!...

Caramel Apple Nachos

My friend invited me to a Super Bowl party and I couldn't decide what I wanted to make. I kept going back and forth with different things and then I saw this recipe on Pinterest and knew I wanted to make it. I'm doing a weight loss challenge at the moment so I figured this was somewhat healthy with the apples. This is another recipe where you can add pretty much whatever you want. I didn't use all the apples it called for so I'll probably make this again soon. It was really good and had just the right amount of sweetness. I didn't follow the directions online at all so I'll just tell you what I did. As it was, I made 2 batches and took one home for myself after the party. Yum!

Caramel Apple Nachos (Pinterest):

3-4 Gala apples
3-4 Granny Smith apples
1/2 pkg Kraft Caramels (unwrapped) or Ice Cream Caramel Topping-this is what I used
1 tbsp water, if using the Kraft Caramels
White chocolate candy coating
Mini chocolate chips
Heath toffee bits

Wash the apples and then slice. Layer the green and red slices in a dish, alternating if you wish. Drizzle with the caramel topping. Melt the white chocolate according to pkg directions. It says to pipe out of a plastic bag but I just took a spoonful and kinda splattered it all over. Sprinkle with toffee bits and chocolate chips. It's best to keep the leftovers in the fridge. Enjoy!




Enjoy!...

Barefoot Contessa's Panko Crusted Salmon

I saw this recipe on one of Barefoot Contessa's shows and it sounded so good! And it definitely was! So so so good! The panko added a crunch to the salmon and tasted so good! I'll definitely make this recipe again! The recipe is for 4 servings but I only made one serving, so I estimated how much to use.

Barefoot Contessa's Panko Crusted Salmon (4 servings) (Food Network):

2/3 c panko
2 tbsp minced fresh parsley
1 tsp grated lemon zest
Salt and pepper
2 tbsp EVOO
4 skin-on salmon fillets
2 tbsp Dijon
2 tbsp veggie oil
Lemon wedges, for serving

Preheat oven to 425. In small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp salt and 1/2 tsp pepper. Drizzle with olive oil and stir until the crumbles are evenly coated. Set aside.

Place salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the veggie oil over med-high skin oven-proof skillet. When oil is very hot, add the salmon fillets, skin side down, and sear 3-4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with foil and allow to rest 5-10 minutes. Serve the salmon hot or at room temp with lemon wedges.




Panko mixed together...






Mustard with salt and pepper sprinkled on...






Panko topped onto the salmon...






Fresh from the oven...






Served with Roasted Asparagus with Garlic & Parmesan...Enjoy!...

Roasted Asparagus with Garlic & Parmesan

I bought a couple pounds of asparagus so I looked around on Pinterest to find some different ways to cook it and I came across this recipe...garlic and cheese? Okay! And of course I added double the amount of garlic and yum! I also sprinkled some of my aged balsamic vinegar from Italy on it after they were done baking. So good!

Asparagus with Garlic & Parmesan (4 servings) (Pinterest)

1 lb asparagus
4 cloves garlic, chopped (I used 8 cloves I think??)
2 tbsp olive oil
Salt and pepper
1/2 c grated Parmesan cheese, or to taste

Preheat oven to 400. Break off or cut off the woody ends of the asparagus spears. In large bowl, add the olive oil, garlic, salt, pepper and asparagus. Toss to coat. Spread asparagus spears on a large baking sheet and sprinkle with the Parmesan cheese. Bake 15-20 minutes or until the spears begin to brown, turning once.




Ready to be cooked...






Enjoy!...

Rosemary Herbed Pork Chops with Shallot Wine Sauce

I found this recipe on Pinterest a while ago when I bought my pork chops. I decided to finally make it last week. I added some zucchini to my dish because I have an over-abundance of it. The recipe didn't say how long to cook the sauce, so I winged it. All in all it tasted pretty good, although I think I over-cooked my pork chops. One weird thing, the recipe says to use whole-unpeeled pearl onions, which didn't sound appetizing to me so I used half a bag of frozen pearl onions and they tasted just fine. The recipe also said to use "Kick N Chicken" seasoning. I just used Montreal Chicken seasoning.

Rosemary Herbed Pork Chops with Shallow Wine Sauce (4 servings)

4 tender thick cut pork chops
2 tbsp olive oil
1 1/2 tbsp rosemary
Montreal chicken seasoning
1 c or half a bag of frozen pearl onions
1 c white wine, divided
1/2 c water
Salt and pepper to taste
1 tbsp butter

Preheat oven to 375. Rub your pork chops with oil on both sides. Season pork chops with rosemary and chicken seasoning. Heat up an ovenproof skillet to med-high and sear pork chops for 1-2 minutes on both sides.

Place your pork chops in an ovenproof pan, add 1/2 c wine and pearl onions. Bake your pork chops uncovered for about 25-30 minutes or until meat temp reads 145.

Remove your pork chops from the pan and rest covered for 5 minutes. (Do not wash the pan that you cooked your pork chops in.) Place the pan or skillet on stove and heat to med. Add wine to deglaze the pan. At this point, I also added all the pearl onions and zucchini, mainly because the zucchini wasn't done cooking yet. Allow the wine sauce to reduce to about 1/2, about 20-30 minutes. Season with salt and pepper. Turn off the burner and add a tbsp of butter to finish the shallow wine sauce.

Serve pork chops with a drizzle of shallow wine sauce on top. Enjoy!




Ready to be roasted...






Sauce...






Enjoy!...

Roasted Cauliflower with Blue Cheese Vinaigrette

I found this recipe on Pinterest and since I love blue cheese, I thought I'd try it...this was one of the best things I've ever eaten!!!! The cauliflower had a lot of flavor from being roasted with just the oil and salt and the blue cheese vinaigrette topped everything off. I made another batch of vinaigrette just to finish off the second half. I will definitely make this recipe again and often!

Roasted Cauliflower with Blue Cheese Vinaigrette (4 servings) (Eating Well):

1 large head cauliflower, leaves trimmed
2 tsp plus 1 tbsp EVOO, divided
1/8 tsp plus 1/4 tsp salt, divided
2 tbsp crumbled blue cheese
1 tbsp white wine vinegar
1 tbsp water
1 tbsp minced scallion greens
1/4 tsp pepper

Position rack in lower third of oven; preheat to 450. Coat a large rimmed baking sheet with cooking spray (I used foil). Cut cauliflower into quarters. Remove any extra woody core from the eds, but keep the quarters intact. Brush with 2 tsp oil and sprinkle with 1/8 tsp salt. Place cut-side down on the prepared baking sheet.

Roast cauliflower for 15 minutes. Turn so the opposite cut sides are down. Continue roasting until tender, 15-20 minutes more. Meanwhile, combine the remaining 1 tbsp oil, the remaining 1/4 tsp salt, blue cheese, vinegar, water, scallion greens and pepper in small bowl. Serve the roasted cauliflower drizzled with the vinaigrette.




Ready to be roasted...






Roasted Cauliflower....






Blue Cheese Vinaigrette...






Enjoy!...