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Wednesday, January 21, 2015

Smithfield Pork Tenderloin



I'm not usually one for precooked or pre-marinated but hubby brought home this Rosemary & Olive Oil Pork Tenderloin by Smithfield. The whole meal was super simple to prepare and done in less than 30 minutes.
The pork tenderloin are available in the following flavors
Garlic & Herb
Golden Rotisserie
Mesquite
Peppercorn Garlic
Portobello Mushroom
Rosemary & Olive Oil
Teriyaki

I baked the Rosemary & Olive Oil
I added a drizzle of French's Worcestershire sauce and a sprinkle of Spice Islands Garlic Powder.  
I heated some evoo then seared the tenderloin on all sides.
I placed the tenderloin in a Pyrex casserole dish then topped with some fresh sprigs of thyme.
I baked it uncovered for 22 minutes at 425°F.
I allowed the tenderloin to rest for 10-12 minutes before slicing. It was very moist, tender *&* flavorful.

I also roasted some broccoli and carrots. 
I added...
evoo
Grated parmesan cheese
Garlic powder
Sea salt
Freshly cracked black pepper
into a gallon zip loc bag.
I added the broccoli, tossed to coat all. Then placed the broccoli into one side of a divided pyrex dish. I repeated the process with the carrots.
I baked them uncovered at 425° F until fork tender but still had bite. About 20-22 minutes.

I sent a plate home with my foodie brother, but I forgot to send dessert. 
I sent him the following text.
His reply was priceless ­čśâ 

Friday, January 16, 2015

Pumpkin Mac and Cheese

Original recipe from BHG

Ingredients

Sunday, January 4, 2015

Sweet on Italian...



Sausage Frittata
Ingredients:
2 tablespoons butter
2 tablespoon olive oil
1/4 onion, chopped (approx. 2 tbs)
1 large garlic clove, minced
1/4 green bell pepper, chopped (approx. 2 tbs)
2 handfuls of baby spinach
1/4-1/2 cup baby portabella mushrooms
1/8 cup hunts petite diced tomatoes
2 sweet Italian sausage links, casings removed
1/2 teaspoon Sweet Basil
1 tablespoon minced Parsley
2 sprigs of fresh Thyme
1/8 cup freshly grated Parmesan cheese
6 large eggs
1/2 cup heavy cream
1/8 teaspoon freshly ground black pepper
3-4 slices provolone cheese

Preheat oven to 350 degrees.


Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a skillet.
Add the green pepper, spinach, mushrooms, garlic and onion.

Cook until the vegetables are tender, add the diced tomatoes. continue to cook for 1 to 1 1/2 minutes.


Remove from pan and place into a bowl, toss in the parmesan cheese, and set aside.
 
Combine the eggs, cream, basil, parsley, thyme and pepper, then add the egg mixture to the vegetable mixture.
 
Add the crumbled sausage to the hot skillet, cook until brown, then drain. Add the cooked sausage to the vegetable and egg mixture.
Melt the remaining 1 tablespoon of butter and 1 tablespoon of oil in the skillet.
Pour in the egg mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook 2 – 3 minutes until the bottom is brown and set. It will be cooked about half way at this point.

Slide the frittata from the pan onto a large plate, then invert into a well oiled glass pie plate. Bake until completely set, about 25 to 30 minutes.

Remove from oven turn oven up to Broil.
 
Top with provolone cheese and place the frittata under a preheated broiler until the top is golden brown. Leave the oven door open so you can keep a close eye on it.


Sprinkle with freshly chopped parsley.

Allow to slightly cool before slicing.

 
Pictured below is a Ham and Cheddar version

 
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and even any alterations you may have made to one of my recipe posts.
 
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You're Welcome Anytime!
Aim ♥ 
Have The Best Day Ever