Pork Tenderloin with Seasoned Rub & Good-for-You Mashed Potatoes

This is a delicious, simple and healthy menu!

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PORK TENDERLOIN with SEASONED RUB

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3 lbs pork tenderloin

2tsp minced garlic

2Tbs. olive oil

Salt

2 tsp dried thyme

2 tsp ground coriander

2 tsp ground cumin

2 tsp dried oregano

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First I want to mention garlic. I love my garlic press! Minced garlic can be bought in a jar but I like mine fresh. I just buy the clump of garlic cloves and store them in a garlic container jar in a dry space in cupboard.

To use the garlic press is very easy.

Simply put the whole garlic clove in the press, peeling and all.......

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Then press until the garlic squeezes out through the holes. I then take a knife and scrape off the garlic into pan or bowl as needed.

As you see the garlic is pressed through and the peeling is left inside! It just smashes the garlic right out of the peeling! I then take the peeling out and clean the press.
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Start out with a good piece of pork tenderloin.
Preheat oven to 450*
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In a bowl mix all the dry ingredients such as the garlic powder, oregano, cumin, coriander, thyme and salt(as much as desired).

Stir mixture with fork until mixed well to form a seasoning.

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Next rub the seasoning mixture onto the pork sticking it to all sides.

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Heat the oil in skillet on medium heat, add the garlic and saute, for approx 1 minute.

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Place the pork into the skillet.

Cook for about 10 minutes as you turn searing each seasoned side.

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The seasoning will brown and be stuck to the pork

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Next place the pork in a roasting pan and put in the preheated oven.

Cook for 25 minutes uncovered.

Remove from oven and put lid on pan and allow to sit for few minutes as you prepare potatoes.

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GOOD-FOR-YOU MASHED POTATOES

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2 lbs baking potatoes, peeled & cubed (approx 4-5 potatoes)

1 1/2 lbs. cauliflower florets (approx 1 head of cauliflower)

1 leek, chopped ( white part only)

2 garlic cloves, peeled (not minced)

4 Tbs. butter

1/4 cup sour cream OR light garlic & herb spreadable cheese

1/2 cup milk

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This time I weighed the ingredients to be sure I had the correct amount.

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I have never used leeks before. Recipe called for the white part only so I cut off the green and then chopped up the white.

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In large sauce pot over high heat, bring potatoes, cauliflower, leeks, and garlic
cloves to a boil in enough salted water to cover ingredients.

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Reduce heat to medium-high and let simmer approx. 10 minutes until fork tender.

Drain water.

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Return to pan add butter and either the sour cream or cheese spread

( I used sour cream).

Using hand masher, mash potato mixture until smooth, adding milk as needed.

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These are soooo good!

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Take pork out of pan and slice.

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Serve with salad and you have a fantastic meal!

YUM!

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Wine & Tomato Braised Chicken

I wish you could smell this through the computer! WOW it smells so good!

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4 slices bacon

1 large onion, thinly sliced

4 cloves garlic, minced

1 tsp. dried thyme

1 tsp. fennel seeds

1 tsp. ground pepper

1 bay leaf

1 cup dry white wine

(or replace wine with 1 cup chicken broth mixed with 1 Tbs. lemon juice)

1 28- ounce can tomatoes, with juice, coarsely chopped

1 tsp salt

10 chicken thighs ( approx. 4 lbs) skinless & trimmed of fat.

1/4 cup finely chopped parsley

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First cook bacon in a large skillet until crisp. Transfer to paper towel to drain. Crumble when cool.

Drain off all but 2 Tbs. of bacon fat from pan. Add onion and cook over medium heat, stirring, until softened.

Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute.

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CAN YOU SMELL IT YET? !! :)

Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits.

Add tomatoes and their juice and salt; stir well.


Place chicken thighs in 4 quart slow cooker. Sprinkle the bacon over the chicken.
Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 6 hours on low.



Remove bay leaf. Sprinkle with the parsley.
Serve with a fresh salad & rice!
Yum!
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Black Beans

Black beans are suppose to be a healthy protein and fiber so I thought I'd give this a try!

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1 lb of dry black beans

1 small red onion

1-2 small carrots

1 jalapeno chile

OR

1 can of green chiles

2 bay leaves

1 Tbs ground cumin

1/4 lbs bacon

4 cups reduced-sodium chicken broth

1/2 tsp salt

1/2 tsp pepper

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FIRST, rinse the dry beans and put them in a large bowl or pan and soak them over night.

Next, chop up the bacon into small pieces.

Chop the onion

Chop the carrots

Put the bacon, onion, and carrot into a large pot and cook until bacon is crisp and onion is tender.

Next,

drain beans and add them to the pan of chopped onion, carrots and bacon.

Add the chiles. I used a small can.

Add bay leaves, cumin, chicken broth, salt and pepper.

Bring to a boil, reduce heat and simmer, covered for 1 hour.


Uncover and simmer until beans are very tender, about 15 - 20 minutes longer.
Then remove and discard the bay leaves and the jalapeno if used.

They were very tasty and went great with the fish taco recipe that I have on here!

New Recipe Traditions!

I decided that I will try a new dessert recipe each holiday instead of the same old recipes that I've made every year.

This was my first new one!

BLACK FOREST BROWNIE PECAN PIE

1 cup Karo corn syrup. Dark or Light

1/2 cup sugar

1/8 tsp salt

4 oz semi-sweet baking chocolate pieces

3 Tbs. butter

4 eggs, slightly beaten

1 tsp. vanilla extract

1 cup coarsely chopped pecans

1 large graham cracker pie crust

1 can cherry pie filling

whipped cream

Combine the corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.

Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet for stability. Pour mixture into crust.

Bake in preheated 350* oven for about 45 minutes until center of pie is puffed; cool at least 1 hour.

Top each slice with cherry pie filling and whipped cream when serving.

Everyone loved it and my grandson requested that I make it again for Christmas!

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This was the second recipe of my new tradition!

LAYERED PUMPKIN CHEESECAKE DESSERT

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1 tsp ground cinnamon

cream cheese filling:

12 oz cream cheese, softened

1 cup sugar

3 eggs

pumpkin filling:

1 can (15oz) solid pack pumpkin

3 eggs, separated

1/2 cup milk

1/2 cup sugar & 1/4 cup sugar

2 tsp ground cinnamon

1/2 tsp salt

1 envelope unflavored gelatin

1/4 cup cold water

topping:

whipped cream

In large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into ungreased 13x9 baking dish. In large bowl, beat the cream cheese until smooth. Beat in the sugar and eggs until fluffy. Pour over the crust. Bake at 350* for 15-20 minutes or until set. Cool on wire rack.

While bottom later is cooling use large saucepan to combine pumpkin, egg yolks, 1/2 cup sugar, milk cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened enough to coat the back of a metal spoon. Remove from heat.

In small saucepan, sprinkle gelatin over cold water; Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

In large saucepan, combine egg whites and remaining 1/4 cup sugar. Use mixer & beat on low speed for 1 minute. Continue beating over low heat for approx 12 minutes.

Remove from heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

Just before serving top with whipped cream.

This was a surprising replacement for the usual pumpkin pie!

It was a little more tricky to make with all the steps in the recipe but everyone loved it!

Just try it

I had no recipe today but had these ingredients so put them together and into the oven and there ya go!

Peeled potatoes

Peeled sweet potatoes

Peeled parsnips

Peeled carrots

Cut all into pieces about one inch in size

Slice one whole onion

Toss potatoes, parsnips & carrots in olive oil. Then spread then in baking dish.

Sprinkle with desired seasoning.

Sprinkle grated Parmesan over the top.

Spread sliced onion over the top.

Put into oven at 425*

Bake for about 20 minutes or until tender.

Eat :)

I cooked chicken tenders in skillet with olive oil and seasoning.

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Added some mixed salad to the plate.

Yummy Fish or Shrimp Tacos!

My daughter found this recipe on a different blog or website. I can't remember where exactly. So I can't take any credit for it but it is really easy to make and taste very yummy!

There are three "recipes" here. Don't let that scare you and think it's hard because it only takes a few minutes to make each one and it all goes together .

YOGURT-DILL DRESSING

1/2 cup lain yogurt

1/2 cup mayonnaise

1 tsp. dried dill weed

2 cloves minced garlic

1/4 tsp cayenne pepper

1/4 cup lemon juice

1/2 tsp cumin

Combine all ingredients. Chill until ready to serve.

SPICY SEAFOOD RUB

1 Tbs paprika

1 tsp sesame seed

1/2 tsp ground ginger

1/2 tsp pepper

1/2 tsp dill weed

1/4 tsp cayenne

1/2 tsp salt

Combine all ingredients in small bowl.

(I wanted less spicy so I did not use the cayenne)

2-6 fish steaks such as cod, shark, Maui, or tilapia.

and/or

1 lb. shrimp peeled and rinsed.

Place shrimp or fish in shallow container. Brush with olive oil. Sprinkle with the spicy seafood rub.

Let sit and marinate while you prepare the rest of ingredients.

Shred lettuce or cabbage (or combine both)

Dice tomatoes

Chopped onions

Diced avocados

Lime wedges to squeeze over tacos when filled.

Corn tortillas cooked as desired which could be just heated up or cooked hot oil.

After preparing all the ingredients then grill the shrimp / fish either over the BBQ , broiler or in a grilling pan on stove until done and flaky.

Flake the fish apart into small pieces.

After the fish is ready fill taco shells as desired with all the ingredients. Add the yogurt-dill dressing as desired.

Serve with tortilla chips and re-fried beans!

Crock Pot Stew

2 lbs of stewing beef cut into same size pieces

2 stalks celery, chopped

4 carrots peeled and chopped

1 small can tomato paste

2-3 baking potatoes, peeled and cubed

1 box of broth

1 packet of onion soup mix

dash of garlic salt

unsalted mixed seasoning

Put beef cubes, onion soup mix, garlic salt, and seasoning into crock pot.

Put tomato paste in and mix until all of beef cubes are coated evenly.

Toss celery, carrots and potatoes on top of beef.

Pour entire box of broth over everything.

Cook on low for 6-8 hours.