Category: MISC
CHICKEN QUESADILLAS
Place a Tortilla Shell on Microwave Safe Plate
Add~
Refried Beans
Cooked Chicken
Shredded Cheese
Place Another Tortilla Shell on Top
Cook on High for 40 Seconds
Cook on High for Another 30 Seconds or Until Cheese is Melted
Add~
Refried Beans
Cooked Chicken
Shredded Cheese
Place Another Tortilla Shell on Top
Cook on High for 40 Seconds
Cook on High for Another 30 Seconds or Until Cheese is Melted
Cut Into Slices With Knife or Pizza Cutter
Serve With Chips, Corn, Chilli and Your Favorite Toppings
Happy Eating…
Happy Eating…
SIGN ON ROAD SIDE POTTERY SALE
RED ROCKS IN THE VIRGIN RIVER BASIN
TROPICAL GLAZED PORK TENDERLOIN
MOTHER’S DAY IN STYLE
- Breakfast: Toasted French Toast that I stuffed with some of the pineapple cream cheese from the dessert.
- Morning Snack: Deviled Eggs
- Dinner (mid afternoon): TROPICAL GLAZED PORK TENDERLOIN with Cheesey AuGratin Potatoes (made today with Sargento Wisconsin Cheddar & Vermont Cheddar & Bacon shredded cheese), Carrots and Apricots (I had a couple extra spoonfuls of the glaze from the pork tenderloin and added those today and boy does that make a yummy variation) and Brioche Egg Bread
- Dessert: Chocolate Pineapple Cream Cheese Pastries
TROPICAL GLAZED PORK TENDERLOIN2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
- Preheat oven to 425 degrees.
- Whisk together brown sugar and pineapple juice.
- Blend in preserves.
- generously salt and pepper the pork loin.
- Spread a small layer of the glaze on the bottom of the roasting pan.
- Lay the pork loin on top and spread the remaining glaze on top and along the sides.
- Baste as necessary
- Bake 45-60 minutes or until meat thermometer reads 170 degrees.
