Burgundy Pork Tenderloin
2 pounds pork tenderloin ½ onion thinly sliced
½ tsp salt 1 stalk celery chopped
½ tsp ground black pepper 2 cups red wine (I used Merlot)
½ tsp garlic powder 1 packet dry brown gravy mix
1. Preheat oven to 350 degrees
2. Place pork in a 9x13 inch baking dish and sprinkle with salt, pepper, and garlic powder. Top with onion and celery and pour wine over all.
3. Bake in the preheated oven for 45 minutes or until meat thermometer inserted into thickest part of tenderloin reaches 160 degrees.
4. Transfer meat to a serving platter, reserving juices in dish. Pour gravy mix and juices into a bowl and pop into microwave for about 5 minutes until starting to thicken. Slice meat and cover with gravy. This makes 4 servings.
Goulash
2lb lean ground beef
1 medium onion chopped
1 medium zucchini coarsely chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic salt
2 tsp garlic powder
1 Tbsp onion powder
1 Tbsp basil
1 Tbsp oregano
1 Tbsp chili powder
3 small cans tomato sauce
1 14oz can stewed tomatoes
1 1/2 cup water
1 1/2 cup elbow macaroni
1 small can mushroom stems and pieces
1 14oz can whole kernel corn
Brown hamburger and drain. You can either add the onion as the hamburger is browning, or add after the hamburger is cooked depending on how you like your onions cooked. Add zucchini chunks, all seasonings, tomato sauce, stewed tomatoes and water (I usually use the water to rinse out the remainder of the tomato sauce out of the cans). I usually break up the stewed tomatoes, but you can leave them whole or use diced instead. Mix well and simmer for 15 to 20 minutes, long enough to let the seasonings blend. I usually put my seasonings in to taste, so if you need to add more all you can do is make it taste better. After the mixture has simmered, add the noodles. Stir frequently after adding noodles and cook until noodles are tender. Serve warm. Serves 8
Feta Topped Chicken
4 boneless skinless chicken breasts
2 Tbsp balsamic vinegar
1 tsp Italian seasoning
¼ tsp ground black pepper
1 large Roma cut into 8 slices
¼ c crumbled feta cheese
1. Set oven control to broil. Brush both sides of chicken breasts with balsamic vinegar. Sprinkle both sides of chicken with Italian seasoning and black pepper. Rub seasonings into chicken and place on broiler pan on rack.
2. Broil with tops 4 inches from heat about 10 to 25 minutes turning once, until center of chicken is no longer pink when thickest part is cut. Top with 2 slices of tomato and sprinkle on some crumbled feta cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Makes 4 servings.
Chicken Breasts with Plum Sauce
6 boneless skinless chicken breast halves
3 Tbsp Olive oil – divided use
2 Tbsp fresh lemon juice
1 clove garlic, minced
1 tsp soy sauce
½ tsp dried basil
½ tsp dried oregano
½ tsp dried rosemary, crumbled
¼ tsp salt
¼ tsp pepper
1 Tbsp butter
Plum Sauce (recipe follows)
1. In a large shallow dish, place chicken.
2. In a small bowl, mix together 2Tbsp olive oil, lemon juice, garlic, soy sauce, basil, oregano, rosemary, salt, and pepper. Pour over chicken and marinate in refrigerator about 30 minutes, turning chicken occasionally.
3. In a large frying pan, place remaining 1 Tbsp olive oil and butter over medium heat.
4. Remove chicken from marinade, add to pan and sauté, turning once, about 20 minutes or until browned on both sides and juices run clear.
5. Arrange chicken on warm serving platter and spoon plum sauce around edges. I actually cut mine into bite size pieces and then put some of the plum sauce on top.
Makes 4 servings
Plum Sauce
10 medium purple plums, coarsely chopped 1 Tbsp water mixed with 1 Tbsp sugar
2 Tbsp butter ½ c finely chopped onion
¼ c packed brown sugar 1/8 c ketchup
1/8 c salsa 2 tsp chili powder (or to taste)
2 Tbsp soy sauce 1 tsp ground ginger
2 tsp lemon juice ½ c chopped walnuts (optional)
Simmer over low heat about 10 to 15 minutes until a gravy like consistency stirring frequently.
Poached Peaches with Cream Cheese Filling
4 cups water
1 cup sugar
1 1/2 tsp vanilla extract
¼ tsp ground cinnamon
2 medium peaches
3 oz reduced fat cream cheese
2 Tbsp confectioners’ sugar
2 Tbsp miniature semisweet chocolate chips
1 Tbsp orange juice (no pulp)
Additional ground cinnamon for garnish
1. In a large sauce pan, combine the water, sugar, vanilla, and cinnamon; add peaches. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until peaches are tender. Remove peaches with a slotted spoon and cool to room temperature. Discard cooking liquid. Halve, pit, and peel peaches; refrigerate until chilled.
2. In a small bowl, beat the cream cheese, confectioners’ sugar, chocolate chips, and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon.
