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.

weekendkitchencreations

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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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Homemaker Monday, Making a Happy Home Monday & Tempt My Tummy Tuesday ~ Tropical Blueberry Coffee Cake & Chocolate Caramel Toffee Nut Fudge

I like to have this coffee cake around at this time of year for when people drop in unexpectedly. It’s wonderful with coffee.

Homemaker Mondays is hosted by Jen at 11th Heaven’s Homemaking Haven Making a Happy Home Monday is hosted by LL at As for me and my house… and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace
TROPICAL BLUEBERRY COFFEE CAKE
1 large can crushed pineapple
2-3 cups blueberries*
1 small very ripe banana
1 white or yellow cake mix
3/4 cup walnuts, chopped
1 cup coconut
3/4 cup butter, melted

  • Preheat oven to 350 degrees.
  • Spray a 9×13 baking dish with PURE.
  • Pour entire contents of pineapple can along the bottom.
  • Sprinkle the blueberries over top of pineapple.
  • In a mini food processor whip banana until liquidity.
  • Pour over top of blueberries.
  • Sprinkle dry cake mix evenly over the fruit.
  • Evenly sprinkle the nuts and coconut over the cake mix.
  • Pour the butter last over top, trying to get a thin even layer everywhere.
  • Bake 45 minutes to an hour or coconut turns crisp and golden.

*If using frozen berries, defrost them first.

CHOCOLATE CARAMEL TOFFEE NUT FUDGE

1 cup + 1 cup milk chocolate chips
1/4 cup + 1/4 cup butterscotch chips
1/4 cup + 1/4 cup + 1/4 cup JIF creamy peanut butter
1/4 cup butter, softened
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1 teaspoon PURE vanilla extract
1/2 cup walnuts, chopped
1/2 cup Heath Bar toffee bits
14 ounces caramels
1/4 cup heavy whipping cream

  • Spray a 9×13 baking dish with PURE.
  • For the first layer combine 1 cup chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter in a heavy saucepan*. Melt and blend together until smooth, stirring constantly to prevent burning. Pour into bottom of baking dish and chill until set.
  • For the second layer melt the butter in a heavy saucepan*. Whisk in the sugar and evaporated milk while bringing to a boil. Stir constantly for 5 minutes and then remove from heat and immediately stir in marshmallow cream, 1/4 cup peanut butter and the vanilla. Add the walnuts and toffee. Spread over the bottom layer and return to the refrigerator to set.
  • In a heavy saucepan* melt the caramels and heavy cream together and stir until smooth. Spread over the peanut layer and return to the refrigerator to set.
  • In a heavy saucepan* combine the remaining chocolate chips, butterscotch chips and peanut butter over a low heat until melted and smooth. Pour over the other layers and return to the refrigerator for at least an hour.
  • Cut into squares.
  • Keep refrigerated.

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Tempt My Tummy Tuesday ~ Macho Chicken Rojo


Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace

MACHO CHICKEN ROJO
4 skinless, boneless breasts, browned and shredded
2 cups red enchilada sauce
juice of 1 lime,
1 small can green chiles
1 large bunch green onions, sliced
1 can rotel tomatoes
2 teaspoons minced garlic, jar
1 cup long grain rice
1 cup cheese

  • Mix all together
  • Bake 1 hour at 360 degrees

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tempt My Tummy Tuesday ~ Chicken Bruschetta Skipper Style


Hosted by Lisa at Blessed with Grace.
CHICKEN BRUSCHETTA SKIPPER STYLE
2 large boneless & skinless chicken breasts, cut into bite sized pieces
3+3 tablespoons butter
1 cup milk
1 tablespoon minced garlic, jar
8 oz. jar marinated artichoke hearts
2 tablespoons Classico tomato pesto
1 small onion, diced
4 tablespoons flour
8-16 ounces cooked pasta
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese

  • Pre-heat oven to 350 degrees.
  • Cook pasta, drain and set aside.
  • Melt first 3 tablespoons butter in large skillet.
  • Saute’ chicken pieces a few minutes and then add onion and garlic. Saute’ until cooked through.
  • In a small food processor chop artichoke hearts until smooth and creamy.
  • Drain chicken and onion mixture.
  • In the same skillet, melt the additional 3 tablespoons of butter. Whisk in the flour until golden. Add milk and whisk until smooth.
  • Add the artichoke hearts and pesto and blend until smooth.
  • In a large mixing bowl toss the pasta, chicken mixture and sauce mixture with the Parmesan cheese and mix well.
  • Pour into a greased 9×9 casserole.
  • Top with mozzarella cheese.
  • Bake 30-45 minutes until crispy.

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!
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Tempt My Tummy Tuesday is hip bumping Favorite Ingredient Friday this week ~ Baked Custards ~ Baked Pineapple Custard


Tempt My Tummy Tuesday is hosted by Lisa at Blessed with Grace
Favorite Ingredient Friday, Holiday Cooking Blogger Style is hosted by Overwhelmed with Joy

BAKED PINEAPPLE CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite.
This recipe is really good warm, but also just as good cold.
It also works as a wonderful custard to fill cakes too.

2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 cup sugar
mini marshmallows

Preheat oven to 350°.

Place pineapple in the bottom of a greased 13 x 9 pan.

In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.

Cook until thick.

Pour over the pineapple and bake 20 minutes.

Top with marshmallows and return to oven until golden.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tempt My Tummy Tuesday ~ Fresh Guacamole


Hosted by Lisa at Blessed with Grace.

I’ve been on a real Mexican Food kick lately (probably only because I can’t get any decent Mexican Food here) so have been developing many recipes for making it fresh at home.

FRESH GUACAMOLE

  • 3 large avocados
  • 1 bunch green onions, chopped fine
  • 1 red chile pepper or 1/4 teaspoon red pepper flakes
  • 1 tablespoon minced garlic, jar
  • Juice of 1 lime
  • 1 small tomato, chopped fine seeds and all
  • 1/4 cup sour cream
  • salt and pepper

Cut avocados in half. Remove seed. Scoop out avocado from the peel. Using a fork, mash the avocado. Add the chopped onion, garlic, lime, salt, pepper, red pepper flakes and mash some more. Chili peppers vary individually in their hotness. Add your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Add the tomatoes. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

My other recent Mexican recipes of late are:

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. I’m also going to start a new one this week, Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tempt My Tummy Tuesday ~ Roast Chicken with Lemon Herb Sauce


Hosted by Lisa at Blessed with Grace.

This is my first week participating in Tempt My Tummy Tuesday, but I see many more to come. This week’s recipe is for Roast Chicken with a Lemon Herb sauce the easy way, on the stove top. That way all the tantalizing smells will bring your family to the table on time.

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
salt & pepper

SAUCE
1 teaspoon olive oil
1 green onion, chopped fine
Juice from 1 lemon
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon flour
1 tablespoon butter

  • Rinse chicken and pat dry. Salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
  • DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
  • Whisk together the hot water, bouillon, thyme and basil.
  • Turn chicken and add 3/4 cup of chicken stock.
  • Reduce heat and simmer on low 15 minutes.
  • Transfer chicken to a plate and pour stock into a measuring cup.
  • Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
  • Transfer to an ovenproof plate, cover with foil and keep warm.
  • Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
  • Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
  • Add green onions and saute’ a minute or so.
  • Add flour and mix well.
  • Increase heat and add broth and bring to a simmer.
  • Simmer until reduced to about 1/2 cup.
  • Stir in any juices that have drained from the chicken. Simmer a few more minutes.
  • Remove from heat and whisk in lemon juice, thyme and basil.
  • Pour sauce over chicken and serve immediately. I like to serve it with rice.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

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