Red Pepper Sauce

Roasted red peppers..... mmmm. So yeah make a pasta sauce out of them and you have heaven in your mouth. Adapted from Ree Drummond aka The Pioneer Woman

Ingredients 
3 whole Red Bell Peppers 
2Tbsp Pine Nuts 
2Tbsp Olive Oil 
1/2 whole Medium Onion, Finely Diced 
2 cloves Garlic, Minced 
1/2c Heavy Cream 
Flat Leaf Parsley, Finely Minced 
Fresh Parmesan, Shaved Or Grated 
1 package Pasta: Orecchiette, or Penne

Method
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Lightly toast pine nuts in a skillet. Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of garlic salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and shaved Parmesan.

Sushi Bowl

Sushi can be hard, So I created a great way for moms to make the dish without the roll. Its really easy and super fun. We call it cartoon Sushi!

Ingredients
Cooked sushi rice
Matchstick carrots
Matchstick cucumbers
Avocado sliced
(Optional) Cooked Crab Meat
Pickled Ginger
Wasabi
Soy Sauce

Method

 Use rice and press in bowl leaving a space in the middle for your veggies

 Add one at a time Cucumber...Avocado...

 Carrot...

 Optional Crab...

Add some pickled ginger and wasabi and you have Easy Sushi for dinner!

Pretzles

I made these because I wanted a stellar after school snack, That they were! I made a nacho cheese and they were just what we needed. I found this recipe from Alton Brown. Good stuff!

 Ingredients
1 1/2c warm (110 to 115 degrees F) water
1tbsp sugar
2tsp kosher salt
1 package active dry yeast
4 1/2c all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10cwater
2/3c baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Method
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450°. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Filipino Chicken Adobo

So I hate to say I don't like types of food but really I have tried a lot of Filipino food and I really don't like it, I mean who puts beans and corn in their slushy drinks(HALO-HALO)? And Spam, no thanks! but really I'm not slamming it really I'm not, its just not what I'm after. There is one special dish aside from the delicious Lumpia that I will praise and that is Chicken Adobo. The recipe is amazing with under 10 simple ingredients its done and good.

Ingredients 
1  whole chicken in pieces

1c soy sauce 
1/2c white or rice vinegar 
1tbsp. chopped garlic 
2 bay leaves 
1/2tsp. pepper 
1c water 
1 1/2c coconut milk

Cooked white rice

Method
Combine the soy sauce, vinegar, garlic, bay leaves, pepper, water, and half the coconut milk in a covered skillet or saucepan large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken, reduce the heat to medium-low and cook, covered, turning a few times, until the chicken is almost done, about 20 minutes.

Heat the oven to 450°. You can also cook this on a grill or under a broiler as well. Remove the chicken pieces from the liquid, dry them gently with paper towels and place in a dish. Don’t discard the sauce. Roast the chicken until brown and crisp and hot, about 15 minutes While the chicken is cooking, add the rest of the coconut milk to the sauce in the pan and boil over high heat until sauce is thick and reduced to about 1 cup. Discard the bay leaves and keep warm until chicken is ready. Serve with rice and top with  sauce.

Pancakes

 I really have a love for pancakes and quite honestly I will eat them anywhere anyhow. So the only thing I can say about this recipe is its from scratch and its super duper exceptional! I really like simplicity in the morning, as I am not a morning individual. So I created this wonderful pancake mix. A mix will make 6 batches of pancakes.

Ingredients for 1 batch
1c Flour
2tbsp sugar
2tsp baking powder
1/2tsp salt
1c milk
2tbsp melted butter
1 egg
1tbsp vegetable oil

Method
Mix dry ingredients. Add the egg, milk butter and oil and mix until well combined. On a hot oiled skillet, or griddle  pour desired size pancakes and cook until the bubbles formed all pop. Flip the pancakes and cook until golden on both sides.

For 6 batch mix
6c flour
3/4c sugar
1/4  c baking powder
3tsp salt

Keep dry mix labeled in a container or zip lock bag.
When you measure mix measure out 1c dry mix, and add 1c milk, 2tbsp melted butter 1 egg 1tsp veg oil for 1 batch.

Enchilada Sauce

Enchilada's mmmmmm. So I always get them, for the last 20 years since tho moment I first tried them, in some restaurant in eastern Colorado sometime when I was young. As I started cooking I dabbled in making my own enchilada sauce and damn its good! So good that I have become disenchanted with enchiladas elsewhere. So here is what I recommend. Make like triple the recipe and freeze the rest so you have it on hand! Brilliant like opening up a can. its so worth it to make extra so easy yummy meals are within a 10 min reach.

Ingredients
3 tablespoons oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1tsp  chipotle seasoning
1 teaspoon ground cumin
1/2 teaspoon salt

Method

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder, and chipotle and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve on your favorite enchiladas.

Tomato Bisque

 For years I have watched people eat tomato soup from a can. It sickened me. They open this familiar red can and pour milk on it. Not my idea of a good meal. I would guess its the easy that they seek, this instant comfort food, tomato soup and grilled cheese. From a can not. I remember when Safeway came out with the Safeway Select Tomato Bisque. It is wonderful. But it is made with chicken stock, so as a vegetarian I had to find this bliss 100% vegetarian. So I made my own. It was better then the store. It is pretty simple and a instant gratification of comfort.

Ingredients
2tbsp butter
2 stalks of celery
2 carrots
1onion
1 clove of garlic
2c cherry or grape tomatoes
olive oil
32oz vegetable or chicken stock 
2 sprigs fresh basil leaves
1 tsp fresh thyme
1 bay leaf
1c cream
Garlic Salt & P

Method
In a medium saute pan saute your celery, carrots, garlic, and onion with the butter until softened and a little browned. 

 In the meantime roast your tomatoes with olive oil in a 350°oven for 15-20 min until well  cooked add the tomatoes and olive oil to the sauteed veggies.

Let the veggies simmer with the tomatoes and then add your spices, bay leaf and  vegetable stock. Cook to simmer. If you like a little bite add a tsp of cayenne pepper flakes, to make it a little spicy.

 

Remove the bay leaf, then use an electric blender or hand held to puree your soup to a smooth blend.

 Add cream and check spices to your taste. Serve with grilled cheese sandwiches, or grilled cheese croutons!

Apple Pie

My Gma B made the best pies! EVER! I think it was the pie crust but now that I remember all the ones were good even the ones with cookie crusts. So I never liked apple pie. but I made her show me what she did because for some reason I loved that her apple filling melted in my mouth.  So It is written Grandma Bostron's Apple Pie

Ingredients
Pie Crust

5 Apples peeled cored and sliced
8c water
2tbsp brown sugar
1/3c sugar
1tsp cinnamon

Pie filling
Blanched Apples
1/2tsp cinnamon
5tbsp brown sugar
1/4c butter
1/3c sugar

Method
Prepare the pie crust first. 

Wash, Peel core and slice apples.

 Then cook apples in sugars and cinnamon until they just start to boil

Mix the apples and sugars and cinnamon in a bowl and  put into pie crust.

 Then cut butter into cubes and top the pie. Cover with other crust pinch edges together and cut vent in to p of pie to let out steam, sprinkle raw sugar on top and bake at 350 for about 45 minutes until nicely golden.

And make sure you eat it with Vanilla ice cream or whipped cream!

Chicken and Dumplings

So the feeling of warm and fuzzy happens when you eat this, It is truly a favorite in our home. Of course thats what happens with good ole southern cookin!
 It is gobbled down leaving no left overs... I promise if you make this you will love it FOREVER

Ingredients  
1 large fryer chicken (4-5 lbs.), neck and gizzards removed  
1 large onion, peeled and cut in half  
3 carrots, cut into large pieces  
3 stalks of celery, cut into large pieces  
Kosher salt, to taste  
Pepper, to taste

Dumplings  
3 cups cake flour  
3/4 tsp. baking soda  
3/4 tsp. salt  
4 1/2 tbsp. shortening
1 cup milk

Method
Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water simmers. Cook chicken for 1 hour or until cooked through. About 30 minutes after you start cooking the chicken you can start making the dumplings or you can wait until the chicken is fully cooked.

Once chicken is done, remove from the broth and let cool. Remove chicken from the bone it should be falling off pretty easily.  Shred into medium-sized pieces, discarding bones and skin.

Pour the chicken broth through a fine mesh sieve lined with cheese cloth discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in for another recipe. It’s great to have homemade broth on hand!
Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
Add milk 1/4 cup at a time, you may not need a full cup and stir until a ball of dough just begins to form, being careful not to over-mix.

Roll out the dough onto floured surface that you don’t mind cutting on. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, about 30 minutes.

 

In a large pot or dutch oven over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 6-7 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Season generously with salt and pepper.

Hungarian Paprikash

°

Paprika is my new favorite spice, but smoked paprika really its the cats meow of the spice world. So I am so into Hungarian food I made a real paprikash and it was simply delicious. Make sure when you cook the chicken you use a whole chicken cut up bones and all. It really makes the chicken moist. 

Ingredients
1 (3 1/2 to 4 lb.) whole chicken, cut in pieces 
1 1/4tsp. kosher salt 
1/2tsp. pepper 
1tbsp. olive oil 
1 medium yellow onion, thinly sliced into rings 
1 red bell pepper, thinly sliced 
1c low-sodium chicken broth 
2 (14.5 oz.) cans diced tomatoes, undrained* 
1 tbsp. paprika SMOKED

Method
Heat oven to 400°. Season chicken with 3/4 tsp. of the salt and black pepper. Heat oil in a dutch oven or large pan over medium-high heat. Working in batches, add the chicken, skin-side down. Cook without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer chicken to a plate. Spoon off and discard all but 1 tbsp. of the fat from the pan. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to simmer.  Return the chicken to pot if using dutch oven. If you don’t have a dutch oven pour the onion-tomato mixture into a dish and place chicken on top. Place in oven. Bake until the chicken is cooked through, about 30 minutes. Serve on top of rice or egg noodles.

Puttenesca

So I watched this movie "A Series of Unfortunate events" the children cooked a pasta called Puttenesca, It looked great so I did some looking around and came up with my own put together pasta.  I omitted anchovies because well because. The dish turned out great and pretty simple.

Ingredients
8 ounces Spaghetti 
2Tbsp Olive Oil 
1/2  Red Onion, Sliced 
1-1/2c Grape Tomatoes, Halved 
3/4c  White Wine 
2 cloves Garlic 
1/2c Assorted Pitted Olives 
Red  Pepper
Flat leaf Parsley
1/2c chicken stock
1tbsp tomato paste
dash of sugar
2 stems of whole basil leaves 
Parmesan Cheese

Method
Cook pasta until al dente.
Mash garlic,  and olives using a mortar or chop them finely together. Set aside.
.Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and red pepper and cook for a couple of minutes. Pour in broth tomato paste sugar and wine  and cook for another two minutes, then pour in garlic/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add Garlic salt and pepper to taste.
Drain pasta and add to the skillet. Add  shaved Parmesan and toss to coat pasta in the sauce.

Tear basil leaves and parsley and sprinkle over the top. Serve right out of the skillet

Salisbury Steak

  





I think the men and the boys said this was the best thing I ever made, oh or they could eat this every night, oh for today anyway until next time. But really this was AMAZING!!! Seriously though melt in your mouth delicious. Make it its easy too.


Ingredients  

Patties 
1-1/2 pound Lean Ground Beef 
1/2c Seasoned Breadcrumbs 
2tsp Dry Mustard
1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
4 dashes Worcestershire Sauce
1Tbsp Ketchup
A dash or so of Liquid smoke
Garlic salt & P

Gravy
1 whole Onion, Halved And Thinly Sliced
2c Beef Broth
4 dashes Worcestershire
1Tbsp Ketchup
1tbsp liquid smoke
1tsp Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Garlic Salt & P to taste
1Tbsp Olive Oil
1Tbsp Butter

Method

Combine all the ingredients for the patties and knead until all combined. Form into 4 large or  6 small oval patties. Fork them for grill marks.
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, liquid smoke and ketchup. Stir and cook to reduce.
Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it.
Add  garlic salt and pepper to taste and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
DELISH!

Lettuce Wraps

Lettuce wraps are a great meal for warm nights. They are quite refreshing to eat. Lettuce wraps are low in fat especially since they are made of ground turkey.

Ingredients
1 lb ground turkey
2tsp vegetable oil
1c white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
1.  6-ounce can water chestnuts, chopped
1/4c soy sauce
1tbsp brown sugar
1tbsp rice wine vinegar

Drizzling Sauce:
3tbsp soy sauce
2tbsp rice wine vinegar
1tbsp honey
1tbsp Dijon mustard or spicy mustard
1tbsp Sriracha sauce
1/2tsp sesame oil


Dressings
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

Method

For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Tamale Corn Cakes

I must admit, this is a copycat recipe. Its on the menu at the Cheesecake factory. Its my favorite. Its really easy to make if you prepare the sauces in advanced. I make them the day before and let the salsas marinate. This recipe is so great. Try it and you will have explosions in your mouth!
Ingredients

Salsa Verde
2 tomatillos, chopped (remove papery skin)
1 4 oz can mild green chilies
1 green onion
2tbsp fresh cilantro
1 1/4tsp granulated sugar
1/4tsp ground cumin
1/2tsp salt
pinch ground black pepper
Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover and chill.

Southwestern Sauce
1/2c mayonnaise
1tsp white vinegar
1tsp water
 3/4tsp granulated sugar
1/2tsp chili powder
1/4tsp paprika
pinch cayenne pepper
pinch onion powder
dash salt
dash garlic powder
Prepare southwestern sauce by combining all ingredients  in a small bowl. Cover and chill.

Tomato Salsa
1 medium tomato
1tbsp minced Spanish onion
1tbsp fresh cilantro, minced
1/4tsp lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper
Prepare tomato salsa by combining all ingredients in a small bowl. Cover and chill.

Corn Cakes
1 1/2 cups frozen sweet corn
1/2c (1 stick) butter, softened
3tbsp granulated sugar
pinch salt
1/2c corn masa (corn flour)
2tbsp all-purpose flour

Garnish
1/4 cup sour cream
1/2 avocado, chopped
2tbsp fresh cilantro, coarsely chopped

Method
Preheat oven to 400°.

Prepare the tamale cakes by chopping 1c of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands.
Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a warm plate or platter You'll need to use enough salsa verde to coat the entire plate. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake.
Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado.
Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Surfin Rum Cupcakes

If you love rum you will love these cupcakes. I used my grandmas rum cake recipe. I wasn't sure if I could make cupcakes from it but it worked great. I wouldn't use muffin papers, just spray the pan and it should come out great. The butter cream is light and fluffy which compliments the powerful cake.

Ingredients 
1c chopped pecans
1 box yellow cake mix
1 pkg vanilla instant pudding pie filling
4 eggs
1/2c cold water
1/2c oil
1/2c 80proof Meyers Dark Rum 



Glaze
1/4lb butter
1/4c water
1c sugar
1/2c rum

Rum Butter Cream
1 1/2c butter
1tbsp vanilla
2tbsp rum
2c powdered sugar

Method
Grease and flour, (or use baking  spray with flour) muffin pan. Sprinkle nuts over bottoms. Mix all the rest of the ingredients. Pour on top of the nuts. Bake at 325° for 1 hour. 
Glaze
Melt butter in pan add sugar and water boil for 5 min stirring constantly. Remove from heat mix in rum. While the cakes are warm brush and spoon glaze evenly on tops until all is used. Use a knife to get the cupcakes out of the pan. .Let them cool completely before frosting. 
To make frosting
Cream butter and sugar, add vanilla and rum beat until creamy. Pipe onto cakes.

Pineapple Cupcakes

I made these cupcakes for my brother in laws surprise 30th. He loves pineapple and it was a Luau themed party so I made these wonderful cupcakes. The decorations are dried fresh pineapple slices. the cupcakes were beautiful and delicious. they are very light and moist. If you live fresh tropical tastes try these for a nice summer treat!

Ingredients
4 slices of pineapple in natural juice
3/4c butter
3/4c fine sugar
2 large eggs
1 1/4c self rising flour
2tbsp pineapple juice

Frosting
1 1/2c butter
12oz cream cheese
2c powdered sugar
Zest of 1 lime
Juice of 1 lime
zest of 1 lemon
Juice of 1/2 lemon

Garnish
Thinly slices fresh Pineapple baked for 30 min on each side in 225 oven. Then put in a muffin tin to form flower and bake for another 30 min or so until completely dried. Do not put on cupcakes until ready to serve.

Method
Preheat oven to 350. Line 24 cupcake cases in muffin pan. Finely chop pineapple slices. Cream butter and sugar in a bow land beat until light and fluffy. Gradually beat in the eggs. Add the flour and add pineapple and juice. Spoon the batter into the lined pan. Bake for 20 min or until risen and golden brown. transfer to a wire rack to cool.

To make the frosting beat together the butter and cream cheese until smooth. Add the zests and gradually beat in the sugar Add the lime and lemon juice until well combined. Do not over mix. Wait until the cupcakes have thoroughly cooled and then pipe on the frosting. Top with tropical pineapple flowers.

Chicken Cordon Bleu

 What a nice change from the same old chicken dishes. Chicken cordon bleu is a nice and easy dish. If you get a nice Swiss cheese and deli ham the dish will be even better. Serve it with a nice scalloped potato. Dinner plates will be clean!

Ingredients
4 boneless skinless  chicken breasts
Garlic Salt & P
8 thin slices deli ham
16 thin slices Gruyere or Swiss Cheese
2 teaspoons fresh thyme leaves
1/4c flour
1/4c cornstarch
1c panko bread crumbs
1tsp olive oil
2 eggs
2tsp water

Method

Preheat oven to 350°. Lay the chicken between 2 pieces of plastic wrap. Use the flat side of a meat mallet, or a rolling pin to gently pound the chicken to about a 1/4-inch thickness. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the panko, flour and cornstarch with thyme, garlic salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Herb Roasted Pork Tenderloin

Wow, what a wonderful meal this was. I love it. This was the first time I used Herbs de Provence, I think I am a huge fan, I paired it with a nice fig jam. Try making a gravy with the juices and serve it with a mashed potato, Simply elegant. 

Ingredients
2 whole Pork Tenderloins
Salt & P, to taste
8tbsp Herbs De Provence
1 sprig of fresh rosemary.
1c fig preserves
1c Water
1tbsp Vinegar

Method
Preheat oven to 425°. Season pork tenderloins liberally with salt and pepper, rosemary then with Herbs de Provence, pressing to get the herbs to adhere to the pork.
Place the pork  in a large skillet or french oven and roast in the oven for 12 to 15 minutes (or until no longer pink). Remove from the oven and let it rest for 10 minutes.
While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.
Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Serve with mashed potatoes.

Jolly Green Pasta

This pasta is a new variation on my green pasta recipe. It is a very good way to sneak veggies on your kids. Mine ate at least 3 servings of this. It was delish.

Ingredients
1c c fresh or frozen chopped spinach
1c kale
1/2 c fresh basil
3tblsp fresh Parmesan Cheese
1/4c olive oil
Hand full of Pine Nuts
2cloves garlic
Salt to taste
1 pkg bow tie pasta

Method
In a food processor Blend together all ingredients except pasta. Add enough oil to make a good pesto consistency. Cook pasta. While pasta cooks, in a saute pan heat about 2tbsp of olive oil, add pesto mixture and heat, add garlic salt to taste. Toss with pasta and add a generous amount of Fresh Parmesan cheese.

Berry Cobbler

When I moved to Seattle I discovered the most wonderful berry in the world. The Blackberry.. So sweet and a little tart, plump and juicy. I pick berries, come August every year. I have even been called a berry picker from the side of the road. The berries grow like weeds in Washington. I pick so many blackberries that I make a pie and freeze the rest for the year so I have them on hand. I love cobbler and blackberry cobbler is just divine. The last time I made it I added blueberries and it was better then I ever had...

Ingredients
4c Fruit
1c Sugar
3tbsp Flour

Crumble topping
1/2c butter softened to room temp
2tbsp butter
1c flour
1/4 c sugar
1c oatmeal
1c brown sugar

Method
Combine berries sugar and flour by thoroughly tossing together, place in a 9x13" pryex pan. Mix together crumble ingredients. Top the berry mixture evenly with the topping. Bake at 350° for 30-40 minutes until fruit is bubbly. Please serve warm with vanilla ice cream.

Curried Lentils

I love sunset magazine! Every time I have tried a recipe in their magazine I have absolutely loved it. Especially the Indian spice inspired ones. This dish is very simple and a fast dish to make. It will be gobbled down so you may not have leftovers to look forward too. Try it you wont be disappointed!

Ingredients

3tbsp olive oil, divided 

1/2tsp curry powder

1/2tsp ground cumin

1 medium onion, chopped 

4 garlic cloves, minced

1 large carrot, shredded 

1c frozen peas

2c cooked lentils

1/2tsp kosher salt

8oz paneer or extra-firm tofu, cut into cubes

Method
Heat 1 tbsp. oil in a large frying pan over medium-high heat. Add spices and toast until fragrant, about 1 minute. Add onion and garlic and cook until beginning to soften, about 2 minutes. Add carrot, peas, lentils, salt, and remaining 2 tbsp. oil, stirring to combine. Stir in paneer and cook 2 minutes.

*Find paneer--a fresh cheese that's pressed until firm--at well-stocked grocery stores or Indian markets or costco

Pasta with creamy Califlower sauce

So I was looking for recipes to get rid of the left over ham from Easter. I found this recipe in the Martha Stewart Mag. I changed the recipe to fit my family.  I normally do not like cauliflower but since its a creamy sauce I couldn't even tell. It turned out amazing!

Ingredients
2tbsp extra-virgin olive oil
1 head cauliflower, cored and chopped
6  garlic cloves chopped
1/2 diced onion
Garlic salt & P
4tbsp all-purpose flour
3chalf and half
1c water
1/4tsp ground nutmeg (I did just under that, between 1/8-1/4)
2c  Pecorino cheese or fresh Parmesan grated 
1/2 pound bow tie Pasta
1c sliced smoked ham, chopped
5c broccoli, trimmed and cut into florets
Mozzarella and Provolone cheese to top

Method
Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well. Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400° Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish, and bake until bubbling in center, about 30 minutes. Sprinkle with remaining cheeses,  warm until melted on top, 1-2 minutes.  Serve immediately.