BACON WRAPPED TENDERLOIN TIPS

These will make a HUGE hit at your next party!  They are the perfect guy food too making them perfect for backyard get togethers or tailgating parties!

BACON WRAPPED TENDERLOIN TIPS
1 pound beef Tenderloin Tips
Precooked Bacon
1/4 cup avocado oil
Thin slices of Gruyere cheese
1 teaspoon Zero to Hero Sweet BBQ rub
2 tablespoons balsamic vinegar glaze, reduced slightly
2 tablespoons minced chives

  • Preheat a cast iron skillet on high.
  • Blot dry the Tenderloin Tips.
  • Trim the pieces so they are about 1 1/2 inches long and 3/4 inches wide.
  • Season the meat with the BBQ rub.
  • Add the oil to the cast iron skillet and heat briefly.
  • Add the seasoned tips the skillet and cook for 1 minute while stirring JUST long enough the sear the sides but keep the center raw.
  • Quickly remove the meat from the skillet and cool in fridge.
  • Lay a piece of cheese on each beef tip.
  • Wrap seared tips with bacon and hold them together with a tooth pick.
  • Stand the wrapped tips up on a sheet pan so that the bacon is on its side leaving some space in between.
  • Cover pan with plastic film and refrigerate until ready to bake.
  • Preheat oven to 450°.
  • Bake 5-8 minutes or until cheese is melted.
  • Remove from oven and transfer to serving plate.
  • Drizzle with balsamic vinegar glaze and sprinkle with minced chives before serving.

PORK LOIN in HERBED WINE SAUCE

This sauce is GREAT on pork as well as chicken. In fact, it’s so flavorful that it’s GREAT on pasta as just a vegetarian dish.

PORK LOIN CHOPS in HERBED WINE SAUCE
4 boneless pork loin chops
FRESH ground sea salt and black pepper
1 tablespoon garlic oil (olive oil or avocado oil work great too)
1 + 1 tablespoon butter
1 shallot, sliced thin
3 cloves garlic, minced
1 small red mini pepper, diced
1 small yellow mini pepper, diced
1 tablespoon Garden Gourmet Italian Herbs
1/4 cup pink Moscato or white wine
2 tablespoons QUALITY honey
3/4 cup LITEHOUSE Spiced Fig vinaigrette **(SEE NOTE)

  • Pound pork loin chops to 1/2 inch or less.
  • Generously season chops with FRESH ground sea salt and black pepper.
  • Preheat oven to 350°.
  • Add 1 tablespoon of butter to cast iron pan.
  • Add cast iron pan to oven.
  • Melt 1 tablespoon butter and oil in another skillet over medium heat.
  • Add pork chops and sear 3 minutes on each side. After second side, add chops to pan in oven.
  • Add the shallots to the stove top pan, stirring a moment or two until translucent.
  • Add garlic, peppers and Italian herbs to pan, stirring to combine and cooking a couple minutes until peppers soften.
  • Add Moscato, sauteing until almost evaporated.
  • Add Spiced Fig vinaigrette and honey, sauteing 3-4 minutes until sauce is blended and thickens.
  • Remove pork loin chops from the oven and plate.
  • Serve over pork loin and pasta or mashed potatoes.

NOTE:  ANY flavor could be substituted here and work well.  It really is up to you and your flavor palette.  If I’m out of vinaigrette I have used plain chicken broth and it still tastes GREAT.

GOLDEN GATE BARS

These decadent bars are so scrumptious! With a wonderful buttery shortbread crust bottom and silky smooth ganache icing on top, the caramel and brownie sandwiched in between finish it off perfectly.

GOLDEN GATE BARS – makes 12 bars

SHORTBREAD
1/2 cup butter, softened
1 cup all-purpose flour
1/4 cup powdered sugar

  • Stir together butter, flour, and powdered sugar until well blended.
  • Press into prepared pan.
  • Bake crust 5 minutes.
  • Place unopened caramel pouch in cup of hot water for 5 minutes to soften caramel.
  • Gently spread entire contents of caramel pouch evenly over baked crust.

BROWNIES
1 package Ghirardelli Salted Caramel Brownie Mix
1/4 cup water
1/4 cup vegetable oil
1 egg

  • Preheat oven to 325°.
  • Lightly grease 9 x 9-inch baking pan.
  • Place water, oil and egg in medium bowl and whisk until blended well.
  • Add brownie mix and stir until well blended.
  • Spread batter evenly over caramel layer.
  • Bake 40 minutes.
  • Cool brownies completely before topping with ganache.

GANACHE
3/4 cup heavy cream
3/4 cup Ghirardelli Semi-Sweet Chocolate Chips
sea salt, optional

  • In microwave-safe bowl, microwave cream on high power just until boiling.
  • Add chocolate and stir until chips are completely melted.
  • Pour warm ganache over cooled brownies and let set before cutting.
  • Garnish with a sprinkle of sea salt, if desired.

CARROTS & APPLES

CARROTS & APPLES
2 pounds carrots, baby or 2 large carrots cut into 1 inch pieces
6 granny smith apples, peeled, cored and sliced
1/4 cup QUALITY honey
1 tablespoon Whiskey
1 tablespoon molasses
2 tablespoons butter, cut into chunks
FRESH ground sea salt and black pepper, to taste
Sprinkle of paprika

  • Spray crock pot insert with non-stick cooking spray.
  • Layer carrots on bottom of crock pot.
  • Add apple slices over carrots.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Whisk together the honey, whiskey and molasses.
  • Drizzle honey mixture over top.
  • Randomly place butter chunks.
  • Cover and cook on low 3-3 1/2 hours or until carrots are fork tender.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 2 of 2020

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy Homemaker Monday

GOOD MORNING friends.  It’s the first FULL week of the new year!  I can’t believe the holidays are over and we’re starting a brand new year.  Pour yourself a cup of coffee and join me in getting this week underway.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING I know we generally put up the week here, but I’m putting up 2 because it’s kind of a deja vu forecast to last year just prior to #Snowmageddon2019 and our horrific power outage with the snow starting to creep in.

ON THE BREAKFAST PLATE Hot water and sliced apple

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… This is the week of the deep clean after de-constructing Christmas decorations.  They are so beautiful while up, but seem to make such a mess when you put them away!
  • YARD… nothing – it’s supposed to rain EVERY day this week!
  • APPOINTMENTS & TO DO… MRI later today to determine the extent of the Meniscus tear and tendon damage to evaluate the next step in fixing my knee.  Looking for paperwork to answer VA denial – AGAIN!  Pedicure, errands…
  • BLOG… a few recipe updates, a few trip updates from 2019…
  • CRAFTS/PROJECTS… nothing this week, but hoping to begin the mixed media project and/or alcohol ink project next week.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Winter shows are just starting back up, but I’m trying to finish up Hallmark Christmas movies; Christmas in Rome, Christmas in Montana, Our Christmas Love Song, Winter in Vail, Love on the Slopes, One Winter Proposal…  We’ve also been watching Svengoolie old black and white SYFY movies for a few laughs.

I’M READING Fatal Accusation by Marie Force #15 in her Fatal Series

FAVORITE PHOTO FROM THE CAMERA We took a little road trip to see a few covered bridges we hadn’t seen before.  This is the #Office covered bridge near Oakridge. They had it nicely decorated for Christmas.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
QUICHE LORRAINE
EGGS IN HASH BROWN NESTS with COUNTRY HAM
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
SOUP & SANDWICHES
C.O.R.N.
SALAD & FRUIT
PASTRAMI SANDWICHES
APPETIZER PLATES for the RACE
DINNER
CHICKEN POSITANO & SALAD
S.O.S.
WILTED GREENS & DARK BREAD
C.O.R.N.
SNAPPER WRAPPER CASSEROLE & SALAD with RED WINE VINAIGRETTE
HONEY BUTTER GARLIC PORK LOIN & SALAD
C.O.R.N.
DESSERT
RUM RAISIN NOODLE BAKE
SNICKER DOODLES

SUCCESSFUL LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CARROTS & APPLES
  • GOLDEN GATE BARS
  • BACON WRAPPED TENDERLOIN TIPS
  • RED VELVET ALMOND CAKE
  • HONEY BUFFALO CHICKEN WINGS

CREAMY GARLIC BACON PARMESAN BRUSSELS SPROUTS or CARROTS

Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favorite way to eat Brussels Sprouts! Pan fried PLUS bacon and baked in a cheesy creamy garlic sauce topped with bubbling mozzarella and Parmesan cheese is a sure fire winner! This recipe is guaranteed to convert ANY sprouts hating fan!  BUT, and this is a GREAT but, this recipe is even better with carrots!

CREAMY GARLIC PARMESAN BRUSSELS SPROUTS
10 ounces bacon, diced
2 tablespoons butter
2 pounds Brussels sprouts, washed, trimmed bottom and cut sprouts in half
FRESH ground salt and pepper, to taste
5 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 teaspoons cornstarch mixed with
1 tablespoon water cornstarch slurry
1/3 cup fresh grated mozzarella
1/4 cup fresh shredded or grated Parmesan cheese

  • Preheat oven to 375°.
  • Fry the bacon in a large oven-safe skillet over medium heat until crispy.
  • Use a slotted spoon to transfer bacon to a paper towel lined plate to soak up some of the oil. Set aside.
  • Drain most of the bacon fat from the pan, leaving about 2 tablespoons for added flavor.
  • In the same pan, melt the butter.
  • Add the Brussels sprouts and season with salt and pepper.
  • Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes.
  • The edges should start crisping and slightly charring.
  • Add in the garlic and stir it through the sprouts for a minute, until fragrant.
  • Pour in the cream, reduce heat down to low and allow them to come to a SLOW simmer until tender, another 3-4 minutes.
  • If the sauce is too thin, whisk together the cornstarch and water and add to sauce stirring it through until combined.
  • Add the bacon in and mix well to blend all of the flavors together.
  • Top the sprouts with the mozzarella and Parmesan cheeses.
  • Bake until cheese is bubbly and Brussels sprouts are done to your liking, about 15 minutes. If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
  • Season to taste before serving.

HOLIDAY SCALLOPED POTATOES

I make this recipe in these cute little cast iron saute pans for the PERFECT individual servings. This recipe is one that you can easily make in advance (for the most part) and then finish up right before you eat! 😀 Or it can be made in a large casserole for a group.

HOLIDAY SCALLOPED POTATOES
2 tablespoons unsalted butter
1 large shallot, sliced thin
3 cloves garlic, minced
3 sprigs thyme, leaves removed and chopped
3 LARGE russet potatoes
2 1/2 cups heavy cream
1 cup WHOLE milk
FRESH ground sea salt and black pepper
1 1/4 cup shredded cheese (combination of Gruyere and Cheddar)
Bacon crumbles, for garnish, optional

  • Preheat oven to 350°.
  • Lightly grease 9 inch baking dish or the ramekins.
  • Peel potatoes. Halve and slice in 1/8 inch pieces.
  • In a large saute pan or dutch oven, melt butter over medium heat.
  • Add shallots, cooking 4-5 minutes until softened and beginning to brown.
  • Add garlic, cooking 30 seconds until fragrant.
  • Whisk in heavy cream, milk, thyme, FRESH ground sea salt and pepper.
  • Fold in potatoes, reduce heat and simmer 15 minutes until potatoes are JUST fork tender.
  • Adjust seasonings.
  • Transfer half the potato mixture to prepared baking dish or individual ramekins.
  • Sprinkle half the cheese over the top.
  • Add remaining potato mixture.
  • Top with remaining cheese.
  • Bake 20 minutes until bubbling around the edges and top is golden. Let cool 5 minutes before serving.
  • Top with bacon crumbles. (optional)

NOTE:  IF MAKING IN ADVANCE cover with saran without baking and refrigerate until ready to bake.  Remove from refrigerator 20 minutes before you want to bake it.  Uncover and bake. 😀  The time it sat waiting only enhances the flavors and makes the potatoes even creamier!

TOMATO BARLEY SAUSAGE SOUP

TOMATO BARLEY SAUSAGE SOUP
1 tablespoon avocado oil
1 pound sweet Italian sausage (no casings), chopped small
1 small onion, chopped
2 stalks celery, chopped small
2 large carrots, chopped small
4 cloves garlic, minced
2-14.5 ounce cans petite diced tomatoes with herbs
4 cups chicken broth
FRESH ground sea salt and black pepper
1 cup uncooked pearl barley (NOT quick barley)
+/- 1-2 cups water (depending on desired soup thickness)
sour cream, garnish
chopped green onions, garnish

CROCK POT

  • Heat avocado oil in large skillet over medium heat.
  • Brown sausage and onion and drain off fat.
  • Spray crock pot insert with non-stick spray.
  • Add sausage, onions, celery, carrots, garlic, tomatoes and chicken broth to slow cooker.
  • Season with FRESH ground sea salt and black pepper.
  • Add as much water as you’d like to reach your desired consistency.
  • Cover and cook on low 7 hours until barley and vegetables are tender.
  • Ladle into bowls and garnish.

STOVE TOP

  • Heat avocado oil in large skillet over medium heat.
  • Add carrots and cook 2 minutes.
  • Brown sausage, onion, celery and garlic, cooking until sausage is browned.
  • Drain off grease.
  • In dutch oven whisk together tomatoes, chicken broth, water and barley.
  • Add sausage mixture and stir to blend.
  • Season to taste.
  • Simmer 1 hour.
  • Top with fresh tomatoes, sour cream and cheese.

GRANNY’S CHICKEN

This is a classic, old fashioned chicken recipe full of flavor and comfort vegetables and makes for a one pan dish.

GRANNY’S CHICKEN serves 4
2 tablespoons avocado oil
2 pounds boneless, skinless chicken thighs
FRESH ground sea salt and black pepper
1 shallot, diced
2-3 cloves garlic, minced
14 ounce can small navy beans (or black beans), drained WELL
2 large russet potatoes, peeled and chopped into bite sized pieces
2 cans ROTEL original tomatoes with chiles
2 tablespoons tomato paste
1 tablespoon FRESH thyme, minced
1/4 teaspoon red pepper flakes
grated cheese, for garnish
minced green onions, for garnish

  • In a large saute pan, heat oil over medium heat.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes on each side.
  • Add onions and garlic, stirring and cooking 2-3 minutes until softened.
  • Add tomato paste, thyme, red pepper flakes, beans, potatoes and tomatoes, stirring to mix well.
  • Bring to a quick boil and reduce to a simmer for 20 minutes or so until potatoes are fork tender and chicken is cooked through.

HAPPY NEW YEAR

Oh my, can you believe it’s the first day of 2020?  HAPPY NEW YEAR TO YOU!  I cannot believe how fast time goes, not just this past year, but this past decade! We are 20% done with a century that seemed unimaginable when I was a girl! My plan is to go simpler in ALL things. I started awhile back and have even donated MANY Christmas decorations and such already. I LOVE streamlining my life.

This was a tough year, but not as tough as many have been.  And I’m so blessed to still be here and more so to actually realize that.  Many say it was a bad year and I agree there were MANY ups and downs, but you know what?  That’s life!  It’s NEVER ALWAYS up or always down and our ability to ride this roller coaster we call life with a smile on our face is what makes it worth living – knowing there is ALWAYS good to come our way.

In 2020 my wish is to accomplish my list of goals, which is NOT a resolutions list, but a realistic list of things that have needed done in my life to uncomplicate it and make it more enjoyable.  Many of the things on that list just happen to mean doing things simpler than I’ve done them before 😀  My wish is that others realize that simple IS BETTER also.  Our world has become so unnecessarily complicated!  It’s time we uncomplicate it and get back to the JOY of living it!

Every year I plan on getting more organized than the last.  😀 That said, I’m actually a fairly well organized person, a list maker and love things clean, but sometimes I do give in to the clutter when I’m not feeling great.  The one thing I do religiously though is meal plan. 

To start the year off right I sat down and made my January meal plan and even part of February.  I organized it right down to the cookbooks I’m referencing during the month for new experimental recipes and even color coded them for ease of use.  Thursdays are traditionally my C.O.R.N. (clean out refrigerator nights) because it’s also trash night, so the timing is perfect!  If I happen to miss a meal I will simply add it to an upcoming month in an attempt to clean out all my recipe scraps and notes.  My ultimate goal in 2020, at least for meal planning, is to have a WORKING menu planner full of notes that make an easy reference for future meals.

TROPICAL SLOW COOKER CHICKEN

This recipe is perfect for your busy holidays. You literally dump the ingredients in and magically have a dinner 5 hours later. The tropical flavor is perfect over rice, just add a salad.

TROPICAL SLOW COOKER CHICKEN
2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
1/2 cup packed brown sugar
1/2 cup Bragg’s Liquid Aminos
3/4 cup apricot pineapple jam OR orange marmalade
Juice from 2 limes
3 cloves garlic, minced
FRESH ground Sea Salt and Black Pepper
20 ounce can crushed pineapple, DRAINED & RESERVED
15 ounce can Mandarin oranges, DRAINED & RESERVED
Prepared white rice

  • Coat 6 quart slow cooker insert with non-stick cooking spray.
  • Add chicken breasts to insert.
  • In a medium bowl whisk together the cornstarch, brown sugar, liquid aminos, jam, lime juice, garlic, salt and pepper. Pour over chicken.
  • Add pineapple and Mandarin oranges to top of chicken.
  • Cover and cook 4-5 hours on low, stirring occasionally to coat chicken and blend flavors.
  • Remove chicken and shred with 2 forks.
  • Add chicken back into sauce.
  • Serve over rice with FRESH orange slices.

NOTES:

  • Also works well over mashed potatoes.
  • Use the reserved juices for a cocktail 😀