INDONESIAN PORK TENDERLOIN ala TAMY

This is one of those recipes I found somewhere and set aside, but kept peeking back at it now and then.  I finally ran out of reasons not to try it and am kicking myself for not trying it sooner. The changes I made for an even better flavor in our opinion.

Indonesian Pork Roast Final

INDONESIAN PORK ROAST ala TAMY
2 pound pork tenderloin
4 tablespoons low sodium soy sauce
4 tablespoons reduced-fat JIF creamy peanut butter
2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
PAM
1/2 cup mango chutney apricot pineapple jam
6-8 slices bacon**

  • Preheat oven to 375 degrees.
  • Combine soy sauce, peanut butter, red pepper flakes and garlic, mixing well.
  • Using a heavy duty cookie sheet or roasting pan line it with heavy duty foil.
  • Spray with pure. Arrange bacon slices.
  • Spread 1/4 of mixture over bacon slices.
  • Top with tenderloin.
  • Spread remaining sauce on top and sides.
  • Wrap bacon slices up and over securing with toothpicks.
  • Roast, uncovered for 45 minutes.
  • Brush evenly with jam and bake for an additional 15 minutes.
  • Turn off oven and let rest 10 minutes.
  • Slice and serve.

**I bought my tenderloin at costco and instead of being a whole tenderloin it was 2 halves. So I used bacon slices to wrap it as a whole and that addition made a fantastic difference.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
Weekend Cooking Creations is hosted by Jennifer.

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BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK
1 new york strip steak per person
1 LARGE Vidalia onion
garlic salt
white pepper
sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA
1-2 Yukon potatoes per person
Parmesan cheese
garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
Weekend Cooking Creations is hosted by Jennifer.

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COUNTRY BISTRO

Country BistroCOUNTRY BISTRO
1 bag baby carrots
1 box sliced mushrooms
14.5 ounce can Hunt’s petite diced tomatoes
1 pound pork loin or 4 boneless pork chops
1 tablespoon herbs de provence
1 can cream of potato soup
1 tablespoon Classico sun dried tomato pesto
3 tablespoons dry sherry (I used Amontillado)

  • Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
  • Season pork with salt and pepper.
  • Place on top of vegetables.
  • In a small bowl combine, soup, pesto and sherry, blending well.
  • Pour over pork.
  • Cover and cook on low 4-6 hours.
  • Remove pork and shred with 2 forks.
  • Return pork to vegetable mixture and mix well.
  • Serve over mashed potatoes or noodles.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

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Rocky Road meets the Black Forest Brownies


Save Room for Dessert and What Did you Bake Today are hosted over at ThE KraZy KitcHen. Stop by and join in. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam . Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.


ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

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BLT Pasta Salad

BLT PASTA SALAD
2 cups prepared and chilled pasta (shell macaroni or bowtie looks best)
3/4 pound bacon, cooked crisp and crumbled (save out a bit for garnish)
1/2 cup diced red onion
2 medium firm tomatoes, chopped
1 1/2 – 2 cups iceberg lettuce, chopped**
1/3 cup grated cheddar cheese
1/2 cup mayonnaise*
1 cup bleu cheese dressing*

  • Whisk the mayonnaise and bleu cheese together.
  • Pour over the prepared ingredients.
  • Toss all together in a large bowl.
  • Garnish top with bacon.
  • Chill for several hours prior to serving.

*If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.

**If you plan to have leftovers, toss with lettuce just prior to serving each time.



Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.

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French Onion & Tomato Soup with Baked Cheesy Croutons

This soup turned out sooooooooooooooooo good and tasted great even in the summer. I can’t wait to have it on a cold winter’s eve.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby. The button will take you to Andrea’s site, but TATT is being hosted by Cole for a while.

FRENCH ONION & TOMATO SOUP
4 tablespoons salted butter
3 medium Vidalia onions, thinly sliced
3 medium hot house tomatoes
1 tablespoon flour
1 teaspoon minced garlic, jar
6 cups chicken broth
1 tablespoon Better than Beef Bouillon
1 tablespoon kitchen bouquet
1 teaspoon sea salt
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon Worcestershire pepper
1/2 teaspoon onion powder
4 thin slices french or sourdough bread, toasted
4 slices Gruyere cheese*

  • Melt butter in bottom of stock pot.
  • Separate onions into rings and add to butter. Cook until tender and golden.
  • Add flour and blend well with butter mixture and onions.
  • Add broth, beef bouillon, kitchen bouquet, paprika, onion powder, celery salt, sea salt and pepper and stir well.
  • Simmer 15-20 minutes.
  • Toast bread and then butter it.
  • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  • Place 1 slice of toast over top of soup.
  • Lay 1 slice of cheese on top of toast.
  • Bake at 400 degrees for 7 minutes or until cheese is melted.

Another great option is to use these cheesy baked croutons to top the soup. Both ways are super yummy!

BAKED CHEESY CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

Preheat oven to 350 degrees. Place bread slices on oven rack and bake until dry and golden. Melt butter in flat bowl. Combine cheeses in flat bowl. Dip first in butter and the cheese mixture. Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. Float croutons on top of soup bowls just before serving.

Yields: 6 BOWLS
Time to make: 1½ hr

*you’d think living close to Wisconsin, the cheese state, I could get all sorts of flavors of cheese, but alas I still can’t find gruyere and have been substituting provolone.
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Tropic Thunder Bars & Chocolate Oatmeal Bars

I didn’t have much going on Tuesdays so I thought I’d join some new memes. These two look really good with fun participants and great recipes.
Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Tuesdays at the Table is hosted by Andrea over at My Chihauhau Bites

TROPIC THUNDER BARS
1 1/4 cups flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup packed light brown sugar
3/4 cup butter, melted
1 1/4 cup oatmeal
1/2 cup apricot pineapple jam
1/4 cup flaked coconut
1/4 cup walnuts, minced

  • Preheat oven to 350 degrees.
  • Sift together the flour, salt and baking powder.
  • Add the brown sugar and oatmeal and mix well.
  • Fold in the butter until well blended.
  • Spread dough evenly into a well greased 9×9 baking pan.
  • Stir together the jam, coconut and walnuts.
  • Spread on top of the batter.
  • Bake 20 minutes.

CHOCOLATE OATMEAL BARS
1 cup + 2 tablespoons butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 egg yolks, beaten
1 cup flour, sifted
1 cup oatmeal (not instant)
1/4 cup walnuts, minced
6 ounces Hershey’s Milk chocolate bar

  • Preheat oven to 350 degrees.
  • Cream 1 cup softened butter, vanilla and sugars together until well blended.
  • Add egg yolks and beat well.
  • Add flour and oatmeal alternately and mix until well blended.
  • Spread batter into a well greased 13×9 pan for 20 minutes.
  • Cool.
  • Melt the Hershey bar chocolate and 2 tablespoons butter together.
  • Spread over the bar layer.
  • Sprinkle with the walnuts immediately.
  • Cut into squares.

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