PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE ~ BLOG 366.215

SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE

PORK

1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed

  • Preheat oven to 300°.
  • Line baking sheet with heavy duty foil.
  • Pat pork tenderloin dry.
  • Season well with FRESH ground salt and pepper.
  • Mix honey and garlic together.
  • Rub pork all over with the minced garlic and honey mixture.
  • Heat oil in a large skillet.
  • Brown tenderloin on all sides. DO NOT WASH SKILLET!
  • Dot foil with butter and add roast to the center.
  • Fold foil up and around the roast, crimping the edges.
  • Bake 25-30 minutes.
  • Remove from oven and let stand 10 minutes.
  • Transfer to platter, keeping warm and reserving drippings for the sauce.

SAUCE

1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small

  • Using the same skillet add the shallots, cooking 1-2 minutes.
  • Add wine to deglaze the pan.
  • Add BBQ sauce and cream.
  • Whisk together the WONDRA and chicken broth until smooth.
  • Add to skillet, whisking constantly.
  • Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
  • Fold in spinach leaves and sun-dried tomatoes, heating through.

CRANBERRY BBQ CHICKEN WINGS ~ BLOG 366.214

CRANBERRY BBQ CHICKEN WINGS

DIP
1 LARGE lemon
1/2 cup sour cream
1/3 cup mayonnaise
2 green onions, chopped
2 tablespoons chopped FRESH parsley

  • Stir together the sour cream and mayonnaise until smooth.
  • Whisk in lemon juice until smooth.
  • Fold in green onions and parsley.
  • Cover and chill until needed.

WINGS
1 can cranberry sauce (whole berry)
1 package Lipton onion soup mix
1 cup Catalina dressing
2 tablespoons QUALITY honey
3 pounds chicken wings (tips removed)

  • Stir together the cranberry sauce, soup mix and Catalina dressing in a LARGE bowl.
  • Reserve 1/2 cup of marinade.
  • Add wings to large bowl, tossing to coat wings well in marinade.
  • Cover or transfer to a large ziploc bag.
  • Chill for at least 2 hours!

 

  • Heat oven to 425°.
  • Line baking sheet with foil and spray with non-stick baking spray.
  • Spread wings in a single layer on baking sheet.
  • Bake 30-35 minutes until cooked through and juices run clear brushing with reserved marinade during the final 5-10 minutes of baking time.
  • Transfer to platter and serve with dip.

CHRISTMOSAS for CHRISTMAS IN JULY ~ BLOG 366.212

I made up this recipe last Christmas when a friend was visiting for dinner, but never got around to posting it so Christmas in July seemed like the best time. I made them “pitcher” style, but you could make them by the glass if you prefer.

CHRISTMOSAS
2 Granny Smith apples, chopped small
1 cup cranberries
1 cup halved green grapes
1 cup pomegranate seeds
1 cup sparkling grape juice
3 cups champagne or Proseco
Sanding sugar, for rims

  • Wash fruit and toss pieces in a bowl, cover and chill several hours before making drinks.
  • Add chilled fruit to pitcher.
  • Top with sparkling grape juice and champagne, stir and serve in sanding sugar rimmed glasses.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 31 of 2024 ~ BLOG 366.211

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

We were supposed to go to a going away party on Saturday, but skipped it because it was moved to a smaller venue and with me still having stitched incisions (stitches come out on August 7th) and a recent COVID outbreak in our area I just thought it would be a prudent move.

Hubby did take me out to lunch though at a favorite haunt where I tried a new menu item. I LOVED half of it (the salad), but have ruled out the other half (the burger) from ever ordering it again 😂 There was a several hour power outage at home while we gone when a turkey vulture somehow blew a transformer and put 3,500 people out of service. 

Yesterday we did go visit a few friends for a bit, but other than those 2 outings, it’s been super boring being at home, but unable to do much.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Today is going to be beautiful (81°) and then we jump back up toward triple digits (mid-high 90’s) and higher humidity for the next 9 days! At least the nights are getting down in temperature (high 50’s) making the days more tolerable. Glad I’m spending so much time indoors. The smoke has been pretty bad from a fire or two in the area.

Monday 🌞 81/56
Tuesday 🌞 86/58
Wednesday 🌞 95/63
Thursday 🌞 98/62
Friday 🌞 94/61
Saturday & Sunday 🌞 94/60

ON MY MIND

Can you believe August begins this week? It literally feels like this year is flying by!

I’m dealing with a level of inactivity I haven’t had to deal with in several years and it’s driving me stir crazy! I have only been out of commission for less than a week, but during that time the things that have happened at the Eagles has confirmed my decision to back off and find other avenues of volunteering. The first thing that happened was that out of desperation they actually contacted me 2 days after surgery to ask me to work the kitchen as a “short order cook” Saturday night even knowing I’m out of commission until the end of August! Not sure what they thought no lifting or bending means.

The stitches come out on August 7th and I will be readily working my way into a new daily routines sans Eagle’s duties though! See THOUGHT FOR THE DAY above!!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Hubby has been really good about staying up on the laundry and getting me everything I need as well as doing enough to keep me from feeling like I need to do cleaning things.
  • GROCERIES & ERRANDS Hubby is going to take me grocery shopping this morning and to COSTCO. I’m going to start doing the cooking again this evening so need a few things. I did enjoy hubby’s scrambled eggs, pizza and Kraft mac and cheese with hot dogs, but am looking forward to getting back to some scratch cooking.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Probably not much this week, but I am still sorting through and organizing some papers and files.
  • RECIPE RESEARCH & MENU PLANNING Have been limiting my screen time as it is so hard on my eyes, but have found that has helped me have more time with paper books and recipes so have the August menu researched and planned.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • Being down this week has given me A LOT of time to catch up on movies and shows. We FINALLY saw The BEEKEEPER with Jason Statham which was quite violent, but I loved the basic story plot. We also saw a couple of cute Disney movies and are halfway through the 3rd season of SWEET TOOTH. We also watched GHOSTBUSTERS-FROZEN EMPIRE and I found an interesting British show called BONEKICKERS about archaeologists who explore and test our knowledge of history with their discoveries. I’m almost done with the OLD MACGYVER series. I also found a new cooking show that begins August 9th about BLUE RIBBON BAKING that I’m looking forward to.
  • CABLE I’m also caught up on the FOOD TRUCK RACE and the BBQ BRAWL as well as MARY MAKES IT EASY.

READING TIME

I just finished Fannie Flagg’s I STILL DREAM ABOUT YOU and began Heather Webber’s A CERTAIN KIND OF STARLIGHT. She’s one of my favorite authors. I did start listening to Philippa Nefri Clark’s THE COTTAGE AT WHISPER LAKE the first few days after surgery, but it keeps putting me to sleep when I close my eyes, so that’s not working.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

I get to start cooking again today and resuming MOST normal activity so I wanted a fun menu. The first 3 recipes of the week are adapted from Mary Berg and have become favorites. The BBQ Chicken Legs are made with my ALOHA BBQ sauce, the DIANA Burgers are based on the cheeseburgers my friend makes us at her Bar & Grill and the Spicy Chicken Skewers are also adapted from the internet for summer recipes.
7/29 MONDAY
7/30 TUESDAY
7/31 WEDNESDAY
8/1 THURSDAY
8/2 FRIDAY
8/3 SATURDAY
8/4 SUNDAY
DINNER
 STUFFED BANANA PEPPERS and SALAD
 BRAISED LEMON CHICKEN THIGHS with ONIONS and POTATOES, CARROTS & LEEKS
 CHICKEN and SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE
 BBQ CHICKEN LEGS and MACARONI SALAD
 CORN/YOYO clean out refrigerator night or you’re on your own
DIANA BURGERS and MASHED POTATO SALAD
 SPICY CHICKEN SKEWERS and CUCUMBER SALAD
DESSERT
 
 
COCONUT CRANBERRY MACAROONS
 

FAVORITE PHOTOS FROM THE CAMERA

I didn’t get out to take many pictures this past week, but did get out into the backyard yesterday and am amazed at how well my tomatoes, cucumbers and butternut squash are doing. I’ll be making some tomato sauce today for my dinner of stuffed banana peppers.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

APPLE PIE PORK CHOPS ~ BLOG 366.208

APPLE PIE PORK CHOPS Yield 4-6 servings
4-6 1 inch THICK boneless pork chops
FRESH ground sea salt and black pepper
6 ounce package Stove Top Stuffing mix, prepared per package
21 ounce can Comstock apple pie filling
1-2 ounces avocado oil

  • Preheat oven to 350°.
  • In a large skillet heat oil over medium-high heat until shimmering.
  • Season pork chops all over and add to oil, browning 3-4 minutes per side.
  • Lightly grease 9×13 baking dish.
  • Spread pie filling evenly over the bottom of the baking dish.
  • Layer pork chops over the pie filling.
  • Layer the stuffing mix over the pork chops.
  • Cover and bake for 35 minutes.
  • Uncover and bake 10 minutes longer.

NOTE: Changing the fruit flavor can give you a new and more complex flavor profile. I really like these with cherry, apricot, peach or pineapple also.

CAJUN CABBAGE ~ BLOG 366.207

Spicy and cheesy as well as hearty. Also a perfect dish for a cold winter’s eve, church socials, potlucks or even summer suppers. The cabbage stays somewhat crisp and makes this almost like a warm salad.

CAJUN CABBAGE

1 pound QUALITY ground beef
1 tablespoon avocado oil
1 medium red pepper, chopped
1 medium Vidalia onion, chopped
3 cloves garlic, FINELY minced
1 can ORIGINAL Rotel tomatoes
8 ounces tomato sauce
1/2 cup long grain rice (uncooked)
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
1/4 +/- cayenne pepper
1 tablespoon FRANK’s original hot sauce
1 small head cabbage, chopped
1 – 1 1/2 cups shredded Colby cheese

  • Preheat oven to 350°.
  • Heat skillet over medium high heat.
  • Add ground beef and season to taste with FRESH ground sea salt and black pepper.
  • Drain beef well.
  • Add oil to skillet.
  • When oil is heated add onion and pepper, sautéing until onion is translucent.
  • Add garlic, sautéing a minute more.
  • Add tomatoes, tomato sauce, hot sauce, basil, oregano, cayenne and rice, stirring to combine.
  • Spread into an ungreased baking dish.
  • Toss cabbage pieces and cheese together.
  • Top with chopped cabbage and cheese.
  • Cover and bake 1 hour + or until rice is tender.

PAN FRIED ARTICHOKE CAKES & SUN-DRIED TOMATO DIPPING SAUCE ~ BLOG 366.205

I adapted this recipe for Pan Fried Artichoke Cakes from Buffalo Wyoming’s Piezano menu. They are composed of a colorful mixture of marinated artichoke hearts, caramelized red onions, fire roasted bell peppers, scallions, panko, Parmesan, and seasonings that are then pan sautéed until golden brown and sun-dried tomato lemon aioli sauce making them as colorful as they are tasty!

DIPPING SAUCE
1/2 cup Duke’s mayonnaise
1 medium clove garlic, FINELY minced
1 tablespoon FRESH lemon juice
1/2 teaspoon FINELY grated lemon zest
2 tablespoons FINELY diced sun dried tomatoes
FRESH ground sea salt and black pepper

  • Mix the all the sauce ingredients together in a small bowl, add salt and pepper to taste.
  • Cover and refrigerate until ready to use.

ARTICHOKE CAKES yields 10 cakes
2 15-ounce jars of marinated artichoke hearts, drained, rinsed, and FINELY chopped
1 1/2 cups panko breadcrumbs
FIRE ROASTED red bell pepper, FINELY diced
1 rib of celery, FINELY chopped
1/4 cup FINELY diced red onion
2 green onions, sliced thin
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
FRESH ground sea salt and black pepper
1/4 teaspoon teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 LARGE eggs, lightly beaten

  • Combine all the ingredients in a large mixing bowl, mixing thoroughly.

1/2 cup all-purpose flour
1 tablespoon avocado oil


  • Place the flour in a large shallow dish.
  • 
Divide the artichoke mixture into 4 equal size balls.
  • Squeeze the balls to release any excess moisture.
  • Form the balls into patties about 2 1/2 inches in diameter.
  • Lightly dredge in the flour.
  • Place the patties on a plate, cover and freeze for 1/2 hour to help them stay together and to allow the flavors to meld. 

  • Heat the oil in a large skillet over medium-high heat until shimmering.
  • 
Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side. 

  • Serve the cakes with the dipping sauce.