Juicy pork tenderloin drizzled with a sweet and savory sauce
was delectable for dinner last night.
Pork is way up there on my list of favorites and it doesn’t
get much easier than this tenderloin with its few basic ingredients ~ a little
honey, Dijon mustard, Worcestershire sauce, and tarragon.It’s quick and easy to throw together for
This recipe is a keeper and it will have a repeat
performance here ~ cooked on the grill, whenever it warms up!
1 pork tenderloin (about 1 pound)
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
4 tablespoon honey
½ teaspoon dried tarragon
1 teaspoon seasoned pepper
Heat oven to 375 degrees.
Line a baking pan with foil, place meat in pan.
In a small bowl, mix remaining ingredients, brush over pork.
Bake 25-30 minutes, basting with sauce every 10 minutes.
Cook until pork has slight blush of pink in center and meat
thermometer registers 160 degrees.
Scampi is the Italian word for “prawn.” It’s also the name for an Italian-American
dish called Shrimp Scampi, referring to shrimp that has been cooked in garlic
butter or oil, plus a splash of wine.
It’s topped over pasta, which soaks up the delicious sauce.
This is a lighter version that is every bit as good,
substituting chicken stock and lemon juice for wine, and cutting out the butter
and back on the oil.
If you keep a bag of shrimp in the freezer, and broccoli as
well, like I do; then, you have the ingredients on-hand for a quick dish for
dinner to go along with a green salad and hot garlic bread!
Shrimp and Broccoli
Ingredients: 8 ounces thin spaghetti
12 ounces broccoli florets Cooking spray 1 pound medium shrimp, peeled and deveined 1 tablespoon olive oil 12 cloves garlic, minced 1 cup unsalted chicken stock 1 tablespoon water 1 tablespoon cornstarch ¼ cup finely chopped parsley 2 tablespoons lemon juice ½ teaspoon salt ½ teaspoon pepper ¼ cup grated Parmesan cheese
Cook pasta according to package directions, omitting salt. Add broccoli in the last 2 minutes of cooking; drain well. Heat large skillet over high heat and coat pan with cooking
spray. Add shrimp, cook 2 minutes on each side; remove from pan. Heat butter and oil in pan over medium-low heat. Add garlic, sauté 1 minute. Add stock, bring to a boil, scraping pan to loosen browned
bits. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture, cook 1 minute. Stir in shrimp, pasta mixture, parsley, juice, salt and
pepper. Cook 1 minute, tossing to coat. Sprinkle with Parmesan. Serves 4
a cauliflower-mushroom combo that will perk up dinner for you!
This is a Chicago
Tribune recipe that I have slightly adapted.The original calls for 6 tablespoons of
butter, plus more for coating the baking dish.I substituted 2% milk for half-and-half, sharp yellow cheddar for white
cheddar cheese, and added cracked pepper to the dish.
Ready to bake
It’s an impressive, tasty side that’s good enough for
company.I could easily make a meal of
it ~ that’s how good it is!
1 large head cauliflower, broken into florets
1 pound sliced baby portobello mushrooms
¾ cup water
4 tablespoons butter, divided
4 shallots, finely chopped
5 tablespoons flour
½ teaspoon salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1¼ cups 2% milk
¾ cup shredded sharp cheddar cheese
¼ cup panko bread crumbs
Non-stick cooking spray
Preheat oven to 350 degrees.
Place 1-inch water and cauliflower florets in a 6-quart
stockpot and bring to a boil.
Cook, covered, 7 to 10 minutes, or until tender; drain.
In a large saucepan, combine mushrooms and water; bring to a
Reduce heat, simmer, covered, 10 minutes.
Drain mushrooms, reserving 1/3 cup cooking liquid.
In same saucepan, heat 2 tablespoons butter over medium heat
Add shallots and mushrooms, cook and stir until shallots are
tender and lightly browned.
Stir in flour, salt, pepper and paprika until blended.
Gradually, stir in milk and the reserved mushroom liquid.
Bring to a boil, stirring constantly; cook and stir 2-4
minutes until thickened.
Place cauliflower in an 11” x 7” baking dish that has been
coated with cooking spray.
Cover with mushroom sauce.
Sprinkle with cheese, then bread crumbs.
Dot with remaining 2 tablespoons butter.
Bake, uncovered, 35-40 minutes or until bubbly and golden
It will be 35 years this August that I’ve lived in the Midwest,
but my heart is also in the South, where I grew up.
And that’s where Southern
Living enters the picture.I read
about a 1981 cookbook, Southern Living Cookbook
for Twohere (unfortunately I
can’t find the exact post on Nellie’s blog), and knew it meant a visit to
Amazon was in order ~ as this cookbook addict hasn’t meant a cookbook, particularly from Southern Living, that she didn’t like.
I write all over my cookbooks, do you?
It’s a great cookbook with many more recipes I’ll be
trying.And, incidentally, after all
these years, I still have a subscription to Southern
As to the recipe, this is one of the most tender,
delicious chicken dishes I have ever made, with Bill concurring!The winning combination of chicken, broccoli,
mushrooms, and cheese turns this casserole into a mouthwatering dish.I slightly adapted the recipe by adding
mushrooms and less butter.
Headed to the oven
It’s a good filling meal for this time of year, that’s
simple and only needs a green salad to round out the dinner.Here’s hoping you like it also, should you
2 chicken breasts
1 tablespoon butter, melted
1 (8-ounce) can sliced mushrooms, drained
1 (10-ounce) package frozen broccoli florets
1 can cream of mushroom soup
½ cup milk
½ cup (2-ounces) shredded Cheddar Cheese
½ teaspoon coarse-ground pepper
1/3 cup breadcrumbs
Preheat oven to 375 degrees.
Place chicken in a 2-quart baking dish, and drizzle with
Spread mushrooms over top.
Bake for 40 minutes.
Cook broccoli according to package directions, al dente;