Kosher Salt 1/4 cup olive oil 1 tsp black pepper 2 tbsp minced fresh parsley 1 tsp minced fresh thyme
2 cloves minced garlic
Instructions
Preheat oven to 225 degrees F
Preheat cast iron skillet on the stove Add 2 Tbsp oil
Sear the tenderloin on all sides until well browned. About 2 minutes per 4 sides. Then rub the tenderloin all over with the paste made of oil, parsley, thyme, & garlic. Place meat in the oven until the internal temperature reaches 125 - 130 degrees. Remove from oven and allow to rest for about 15 minutes.
Careful monitoring of your internal temperature is key.
Pineapple Cake 1 yellow Cake Mix 1 small box vanilla pudding mix (regular or instant) 4 eggs 1/3 Cup Oil 20 oz. Can Crushed Pineapple, divided (Do not drain.)
Glaze 1/4 cup butter 3/4 cup crushed pineapple 2 cups powdered sugar
Preheat oven to 350 degrees. Grease and flour bundt pan or angel food cake pan. Set aside 3/4 cup of pineapple for glaze. In a large mixing bowl combine cake mix, pudding mix, eggs, oil, and remailing pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Allow to rest about 10 minutes before flipping onto cake plate.
For Glaze In a small saucepan, melt butter, add the 3/4 cup crushed pineapple and powder sugar. Stir until sugar is dissolved. Spoon glaze over cooled cake.
If glaze is too thin, you can poke small holes in the cake to absorb the glaze.
1 drained canned chipotle chile in adobo sauce, minced
Preparation
Preheat grill.
Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; then dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.
Tender, juicy chicken is topped with Ranch dressing, buttery crackers, and savory Parmesan cheese. This is a baked chicken dish your entire family will be begging for!
A subtle Ranch flavor takes a backseat, letting the Parmesan be the star.
In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
This is one of my favorite appetizers to serve my guests.
Ingredients
½ baguette, cut into ¼-inch slices (you should have about 25 slices)
4 tablespoons extra virgin olive oil, divided
5 cloves garlic, divided
2 8-ounce pieces beef tenderloin
Salt
Fresh ground pepper
1/3 cup pesto of your choice
For the Whipped Goat Cheese:
4 ounces cream cheese, softened
4 ounces goat cheese, softened
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
Pinch of salt
Instructions
Start
with the crostini. Arrange the baguette slices on a large baking sheet.
Lightly brush both sides of the bread with olive oil (you’ll need about
2 tablespoons of oil for this) and sprinkle with a little salt. Place
bread under the broiler for 1-2 minutes on each side until lightly
brown.
Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper.
Heat
2 tablespoons olive oil in a large skillet or saucepan over medium-high
heat. When hot, add the steaks and cook for about 4 minutes on each
side for medium-rare. When you turn the steaks (after the first 4
minutes), smash 4 garlic cloves in their skins and add them to the
skillet. Periodically use a spoon to baste the steaks with the
oil/juices in the pan. Remove the steaks to a cutting board and let rest
for 10 minutes before thinly slicing them against the grain.
While
the steaks are resting, make the whipped goat cheese. Place all the
ingredients in a bowl and beat with a hand mixer until fluffy and
smooth.
Assemble
the crostini! Spread each toasted baguette slice with whipped goat
cheese. Top with a slice of steak and a small dollop of pesto. Serve
immediately.
Preparing your Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto:
Start with the crostini. Arrange the baguette slices on a
large baking sheet. Lightly brush both sides of the bread with olive oil
(you’ll need about 2 tablespoons of oil for this) and sprinkle with a
little salt.
Place bread under the broiler for 1-2 minutes on each side until
lightly brown. Please pay attention while you do this, peeps, it is
scarily easy to burn crostini.
Heat 2 tablespoons olive oil in a large skillet or saucepan over
medium-high heat. When hot, add the steaks and cook for about 4 minutes
on each side for medium-rare. When you turn the steaks (after the first 4
minutes), smash 4 garlic cloves in their skins and add them to the
skillet. Periodically use a spoon to baste the steaks with the
oil/juices in the pan.
Remove the steaks to a cutting board and let rest for 10 minutes before
thinly slicing them against the grain. (Please don’t skip the resting
step!!! You need to let all the beef’s glorious juices redistribute.)
While the steaks are resting, get going on the whipped goat cheese. Place
all the ingredients in a bowl and beat with a hand mixer until fluffy
and smooth.
To assemble your crostini: Spread each toasted baguette slice with
whipped goat cheese. Top with a slice of steak and a small dollop of
pesto.
My guests are going to enjoy this appetizer.
This recipe was revised just a bit from this website.
Cream the brown sugar and butter together. Then blend in the flour until crumbly. Separate 1 cup for topping. Place the rest in a 8x8 inch ungreased baking pan and press down to make crust. Bake at 350 degrees for about 10 minutes. Remove from oven to cool.
Ingredients for filling:
2 - 8 ounce bars of cream cheese, softened
1/2 cup granulated sugar
2 eggs
4 tablespoons milk
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla
In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, milk, lemon juice and vanilla and beat well. Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the reserved flour mixture (topping), over the cream cheese filling. Bake at 350 degress for about 25 minutes. Cool and refrigerate. Cut into bars and enjoy!
The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.
Makes 6 servings
You Will Need
2 pork tenderloins (about 1 1/2-pounds each)
1 tablespoon vegetable oil
1 tablespoon butter
2 medium onions, sliced
3 bell peppers, sliced
1 tablespoon minced garlic cloves (3 cloves)
1 tablespoon whole ground mustard or Dijon mustard
1 tablespoon chopped fresh thyme leaves
Salt and fresh ground pepper
Directions
Prepare Pork
Heat oven to 425 degrees F.
Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
Prepare Peppers and Onions
Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.
To FinishUse a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).
Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.
To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.
Adam and Joanne's Tips
You need a large oven-safe skillet for this recipe. If you do not have one, you can brown the pork and partially cook the onions and peppers on the stove. Then, transfer the peppers and onions to a baking dish and place the pork on top.
Substitute the fresh thyme with 1 teaspoon of dried thyme.
Pork tenderloin doneness: We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat.
There really are no easier recipes than "Dump" Cakes.
Ingredients
1 can (21 ounces) apple pie filling
1 can (8 ounces) unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened blueberries, OR Fresh blueberries.
1/2 cup sugar
1 package white cake mix (regular size)
2/3 cup butter, melted
1 cup chopped walnuts
1/2 cup sliced almonds
Directions
Preheat oven to 350°. Mix pie filling and pineapple in a greased 13x9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).
Bake until golden brown and bubbly, 45-55 minutes. Serve warm.
Test Kitchen tips
Try serving this dessert in a dish with half-and-half, heavy cream or ice cream.
Toast the nuts separately before adding to the dish for extra crunch and flavor.
