Recipe : Crazy Glazy Roast Pork Tenderloin

Sometimes, the Hungry Girl makes some stuff that even Jeff will eat without a lip-curl.  Even though he doesn't like fruit on meat, he liked this one.  

For one 1 lb. raw pork tenderloin, you will need:

Marinade ingredients:

2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger

Glaze ingredients:

1/4 cup jellied cranberry sauce*
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar

In a resealable bag, mix together marinade ingredients.  Add pork and remove as much air as possible before sealing bag.  Gently knead marinade into meat through the bag.  Refrigerate one hour**.

Preheat oven to 425 degrees.  

In a medium microwave safe bowl, combine glaze ingredients.  Whisk well and set aside.  

Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.

Place skillet in the oven and bake for 10 minutes.

Spoon 1/3rd of the glaze (about 1/4 cup) over the meat. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes***.

Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.

Slice pork and serve with remaining glaze, about 2 tbsp. per serving. YUM!

MAKES 4 SERVINGS

Notes:
*I used whole berry cranberry sauce.
**I got a 2 lb pork loin and cut it in 1/2.  I made 2 batches of marinade.  I followed the first step and then frozen one of the halves.  
***It took the full 10 minutes of cooking time for me.

Recipe : Buffalo Chicken Dip

Loosely based on this recipe.

In a microwave safe bowl, add the following:

2 - 8 oz blocks of cream cheese, softened and cut into 1" blocks

1 c Frank's Red Hot Sauce

1 c blue cheese salad dressing (I use Marzetti's)

1 c crumbled blue cheese

2 chicken breasts, cooked and shredded*

Heat 1 minute at a time until all ingredients are melted and easily stirred together.

Pour into a medium crockpot and keep on warm.  Serve on sliced baguettes.

Notes:

*I cut corners and use a rotissiere chicken. 

**You can also put all of the ingredients into a medium crockpot, then heat on HIGH for one hour.  Ingredients should then all be ready to combine.  Lower to WARM to serve.

***This recipe will fit into a Little Dipper sized crockpot.

YUM!

Recipe : Toffee Cookies

My Grandma Kriebs' recipe.  Don't make it if you've got little willpower.

You will need:

Saltines or graham crackers
2 sticks of butter
1 c brown sugar
1 bag of chocolate chips

Preheat oven to 350 degrees.

Line the bottom of a greased jelly roll pan with saltines/graham crackers*.

Melt butter and stir in brown sugar.  Cook until mixture starts to foam.

Pour evenly over the crackers.  Spread if necessary.

Bake for 8 minutes for a chewy toffee or 10 minutes for a crispier toffee.

Remove from oven and spread chocolate chips over the top.  Return to oven for 2 minutes.  Remove from oven and spread hot chips.  

Cool completely then cut/break into chunks**.

Notes:

*I've always used saltines, because I like the extra saltiness.
**I keep cooled toffee in the refrigerator.
***I made chocolate mint toffee this Christmas - it was a hit!

Recipe : Cabernet-Braised Beef Short Ribs

I've made this dish a few times now, and each time I am reminded just how good it is!

I've similar recipes out there, but this one is so good, I don't have a reason to try a new one.  It looks like slaved away over a hot stove...(shhh, our secret - you won't!)

For 2 (large) - 4 (small) servings, you will need:

Olive oil
2 lbs beef short ribs
1 1/2 c beef broth
1 c cabernet 
2 tbsp tomato paste
1 1/2 c celery, chopped
6 garlic cloves, sliced*
1 sprigs of rosemary
2 sprigs of thyme
1 medium onion, quartered
salt and pepper

Preheat oven to 300 degrees.

Heat some olive oil in a large Dutch oven (I use a 5 qt for a doubled recipe).

Sprinkle ribs with salt and pepper on all sides.  Then brown in the Dutch oven on all sides.  You may need to add more oil as you work through browning all of the ribs.  Remove ribs from Dutch oven. 

Add beef broth and stir to scrape up any drippings on the bottom of the pan.  Add tomato paste and wine and stir to combine.  Add remaining ingredients (through onion) to pan, then add ribs**.  

Cover and bake for 3 1/2 hours, checking every hour****.  

Remove ribs, then remove bones.  Remove any visible connective tissue.   Remove rosemary and thyme stems.

Cut up meat into smaller pieces, if you want.

Serve over mashed potatoes or cooked egg noodles***.

Notes:

*I used jarred chopped garlic.
**I double the recipe to feed 6 people, so I stand the ribs on end to get them all to fit.
***I think that it's best over mashed potatoes!!
****Keep the bottle of wine and any extra broth handy in case your liquid cooks down too far.

Recipe : Autumn Risotto with Turkey and Cranberries

I had this so, so good dish at a Pampered Chef team meeting a few months ago to preview the new PC Fall/Winter products.  It was so good that I made it a priority to sell enough PC at my 2nd Annual Tickled Pink Party to be able to buy the Deep Covered Baker as a hostess special!!  This recipe can be found in the Fall/Winter 2011 Season's Best recipe book.

You will need:

1 c sweetened dried cranberries

2 c hot water

1 medim onion, chopped

1 c uncooked Arborio rice

1 tbsp olive oil

2 3/4 c chicken stock

3/4 c dry white wine, such as Chardonnay

1/2 tsp salt

1/2 tsp black pepper

1/2 c blanched slivered almonds

2 stalks celery, sliced

2 oz cream cheese, cut into 1/2" cubes

2 c cooked turkey breast

1/4 c parsley, finely chopped

Combine cranberries and hot water: set aside.

Combine onion, rice and oil in baker.  Microwave, uncovered, on HIGH for 2-4 minutes or until onion is translucent.  Add stock, wine, salt and pepper.  Microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.*

In a saute pan, toast almonds over medium heat for 5-7 minutes or until golden brown.  Stir frequently to avoid burning.

Drain cranberries.

Remove baker from microwave.  Add turkey and celery; stir to combine.  Microwave, covered, on HIGH for 3-5 minutes or until rice is tender and risotto appears creamy.

Remove baker from microwave.  Add cream cheese and almonds; stir until cream cheese is fully incorporated.  Fold in cranberries.  Garnish with parsley, if desired.

Notes:

Arborio rice is an Italian short grain rice that can be found in the rice or pasta section of most grocery stores.

You can use leftover cooked chicken breast too.

*I had to cook at this step for nearly 20 minutes for the liquid to be absorbed and my risotto did not have a creamy consistency.

Recipe : Fiorella's Jack Stack's Cheesy Potato Bake

Not sure why this recipe was listed on this site, but I am glad it was!  Kansas City is a bit too far away for us to just pop down for some Jack Stack but I've got the recipe for these awesome potatoes to tide me over :)

You will need:

2 1/2 c heavy cream
1 c aged cheddar cheese sauce
1 c grated parmesan cheese
1/2 grated cheddar cheese
1/2 c grated Monterey jack cheese
2 tbsp minced garlic
2 tsp onion powder
1/2 tsp garlic salt
2 tsp black pepper
2 tsp kosher salt
2 1/2 lbs red potatoes, sliced thin

Preheat the oven to 375 degrees.

In a large bowl, combine all ingredients except potatoes and mix well.  Add potatoes and combine until all slices are coated. 

(I didn't follow my own directions for mixing in this photo - bad idea.  The cheeses and cream are much harder to combine evenly with the potatoes in the bowl.)

Pour into 9x13" pan and cover tightly with foil.  Bake for one hour.  Uncover and bake for 20-30 minutes more, until golden.

Notes:  I baked the potatoes in individual dishes instead of in a pan.  You can cut the cooking time to 45 minutes covered,, 20 minutes uncovered if you bake them this way.

You can find aged cheddar cheese sauce in the Mexican/Hispanic aisle of your grocery store.  It is becoming easier to find, but I still buy make sure to buy an extra, just in case!  Don't mistakenly pick up aged cheddar with jalapenos though...unless you want a whole new spin on this dish!

Recipe : Potatoes That Taste Better Than the Chicken!

This recipe is adapted from Martha's recipe.

You will need:
1 - 2 to 3 1/2 lb whole chicken
2 lb Yukon Gold potatoes
6 tbsp butter
6 tbsp olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, pulled apart
salt and pepper

Kitchen twine (I used Food Loops)

Preheat oven to 450 degrees.

Butter a roasting pan with 3 tbsp butter then 3 tbsp olive oil.  I love, Love, LOVE my bright red Martha Stewart Dutch oven!

Clean and peel 2 lbs. Yukon Gold potatoes, and cut into 1" pieces.  Place into the bottom of the pan.

Remove giblet packet from chicken (if included) and rinse inside and outside of chicken.  Pat dry.  Salt and pepper inside of cavity.  Place garlic, rosemary and thyme inside cavity and truss. 

Rub entire chicken with 3 tbsp butter then 3 tbsp olive oil.  Season outside of bird with salt and pepper.  Put chicken on one side and roast for 20 minutes.  

Turn over onto the other side and roast for 20 minutes more.  Turn over with breast side up, add 1/4 c water and roast 20-30 minutes more, until a meat thermometer registers 165 degrees.

Let rest 10 minutes before carving.

Notes :  I completely forgot to get fresh rosemary and thyme at the store, so I used 2 tbsp rosemary leaves and 1 tsp ground thyme. 

The potatoes really ARE better than the chicken - little nuggets of crispy, crunchy gold.  YUM!

Recipe : Little King Salad

I got this recipe by way of a girl I met while working at HomePlace.  She told me not to share it.  I told her that I couldn't promise that :)  Besides, statute of limitations is over....that's been 14 years!!

Little King is a sub shop that got its start in Omaha.  Mom and I love the #2 (ham, hard salami and cheese) and used to have it lots of Saturdays while Dad was at work.  This salad tastes just like a Little King sandwich in a bowl!!  YUM!

In a Mason jar or carafe, mix together:

1/2 c vegetable oil
3/4 c white vinegar
1/8 tsp ground black pepper
1 tsp dried oregano
1 tsp salt
1/2 tsp garlic salt

In a large bowl, mix together:

3 lb iceberg lettuce (I use the large the iceberg lettuce with carrot and cabbage shreds)
1 tomato, chopped into 1/2" pieces
1 red onion, chopped
1 pkg each (6 oz per package) deli turkey and ham, cut into 1" pieces
1 package pepperoni, chopped
6 oz shredded parmesan cheese

Cut one bag of hoagie rolls (I use Rotella's) into 1" cubes. 

When ready to serve, add roll cubes to lettuce.  Pour dressing over the top and toss to combine.  Serve immediately.

Notes:
1. I cut the red onion into large 1" pieces so that Jeff and I can pick them out.  I've tried making the salad without the onions, but it just doesn't taste the same.
2.  If I am taking this salad to a party, I don't put the dressing on - I let each person put on his/her own dressing so that the salad doesn't get gloppy.
3.  I use Turkey pepperoni  minis so that I don't have to cut as much :).
4.  You can double the meat.

Recipe : Pan Handy Cake

I made this recipe in a Girl Scout cooking evening many, many, many moons ago.  I ran across the recipe a few weeks ago and decided to make it again to see if it was as good as I remember!

In a mixing bowl, measure:

1 1/2 c flour
1 c sugar
1 tsp baking soda
3 tbsp cocoa
1/2 tsp salt

I used a whisk to combine and distribute the dry ingredients.

Then add:

6 tbsp vegetable oil

1 tbsp vanilla

1 tbsp white vinegar

1 c cold water

Mix together.

Pour into an ungreased 9x9" pan.

Bake for 30 minutes at 350 degrees.

We didn't put a frosting/glaze on our cakes in Girl Scouts, so I didn't put either on this one!

I used Pampered Chef's Easy Read Mini Measuring Cup to measure my liquids - love it!!  Jeff even uses it to measure out wing sauce when he takes his lunch to work! 

Recipe : Shrimpin' Dippin' Broth

Jeff and I LOVE going to Bubba Gump Shrimp Co. whenever we travel.   One of the things we used to order all the time is Shrimpin' Dippin' Broth.  We love it but I knew that this had to be super simple to make at home and way cheaper.  I did some internet searches and found this recipe.  It's actually better than BG!!

In a small sauce pan, combine :

1 bottle clam juice (this is the hardest part of the recipe, finding clam juice! Use what you can find - 10 oz or 12 oz..  It could hiding in either the juice aisle or the canned fish aisle)
1/2 tbsp butter
1 tsp Worchestershire sauce
1/2 tsp pepper
1/2 tsp Cajun seasoning
1 ts minced garlic
1 chicken bouillon cube

Bring to a boil then reduce to low, stirring occasionally, while you go through the next steps.

In a saute pan, melt together:

2 tbsp butter
1/2 tbsp Worchestershire sauce
1 tsp black pepper
1 tsp Cajun seasoning
1/2 tbsp minced garlic

Once the mixture is melted and combined, add 1 lb raw shrimp.  If you use peeled and deveined shrimp, more sauce will stick to the shrimp.  But you can use EZ peel shrimp and peel the shells off before you eat.

Cook for 1 1/2 minutes then flip shrimp. 

Cook 1 minute more then pour broth over the top, cooking until the shrimps are done (pink).  Remove and pour into 2 bowls.

Serve with garlic bread or over rice. 

10/26/2013 Update :

I started making this recipe this way and it's easier.  I also think the shrimp picks up more flavor!

You will need :

1 bottle clam juice (this is the hardest part of the recipe, finding clam juice! Use what you can find - 10 oz or 12 oz..  It could hiding in either the juice aisle or the canned fish aisle)
2 1/2 - 3 tbsp butter
1 1/2 tsp Worchestershire sauce
2 tsp black pepper
1 1/2 tsp Cajun seasoning
1 1/2 tsp minced garlic
1 chicken bouillon cube
1 1/2 lb raw shrimp

Combine all ingredients except for shrimp and clam juice in a large saute pan.  Stir until combine.  Add shrimp and cook through, turning once.  Remove shrimp to two bowls.  Add clam juice to saute pan and heat through.  Pour over shrimp and serve.  

Recipe : Aunt Betsy's Zucchini (or Banana) Bread

I didn't make zucchini bread this time - I had an overripe banana that needed a new purpose.  But this is a good base for either summer's zucchini bumper crop or bananas past their prime :)



In a mixing bowl, combine:

2 c sugar
1 c oil (I use canola)
3 eggs
2 c finely chopped or shredded zucchini or 2 ripe bananas
3 tsp cinnamon
3 tsp vanilla

Add to this mixture:

2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 c nuts or raisins (optional)

Pour into 2 loaf pans and bake at 350 degrees for 70 minutes or until a toothpick inserted comes out clean.

Note - I was lazy this time and poured into one 7x10" pan. 

Updated : I have tried this with whole wheat flour and it comes it just as tasty!  Also, to "clean" this up a bit, try using coconut oil instead of vegetable oil.

Recipe : Jack Stack's Baked Beans

Saturday was my niece and nephew's co-graduation party - she from high school, he from college.  My sister made a special request that I make these awesome beans!

Adapted from a Recipezaar.com post.

One recipe will feed 12-15 people for dinner, 15-20 if you are having a potluck type event.

To fill a 5 qt crockpot (with room to stir) combine in the crockpot:

1 - industrial size (7 lb, 2 oz) can Pork and Beans
1 lb bacon, cooked and chopped into small pieces
1/2 lb smoked brisket (I get mine at Whole Foods)
1/2 lb pulled pork (I get mine at Whole Foods)
3/4 c brown sugar
1/4 c sorghum (in the maple syrup aisle)
1 tbsp minced dried onion
1 tbsp chili powder
1 tbsp prepared yellow mustard
1 tsp liquid smoke

Stir all ingredients together and cook for 6 - 8 hours, stirring occasionally.  Remove lid and cook for 1 1/2 hours more. 

**You will need 4 batches to fill an 18 qt electric roaster.  Cook at 200 degrees overnight.  In the morning,, turn the heat up to 350 degrees and cook until thickened.  Keep at 200 degrees for serving.

Recipe : Angel Chicken

Tonight we had Angel Chicken - YUM!

This recipe is adapted from a Midwest Living recipe:

2 boneless, skinless chicken breasts, cut into 1" pieces.
2 tsp dried onion flakes
1-2 tbsp vegetable or olive oil
8 oz mushrooms, sliced (button, baby bella)
1/4 c butter
.7 oz packet dry Italian dressing mix
10.75 oz can Campbell's golden mushroom soup
1/2 c white wine (chardonnay, pinot grigio - don't use sweet whites like riesling)
4 oz cream cheese, cut into small pieces
Angel hair or rice, prepared according to directions (optional)

In a medium saute pan, heat oil.  Add onion flakes and toss to coat.   Add chicken and cook until all sides are browned.

Add mushrooms and cook for 2 - 3 minutes. 

In a glass dish, melt the butter.  Add the dressing mix and stir until combined.  Add to the saute pan and stir until combined.  Add soup and cream cheese.  Stir occasionally until thoroughly combined. 

Simmer until ready to serve.

Serve over hot angel hair or rice (we like it over angel hair). 

Enjoy!!

VARIATION:

Can use chives and onion cream cheese for added flavor.

CROCKPOT DIRECTIONS:

Leave chicken breasts whole.  Combine all ingredients and cook on  LOW for 4 - 5 hours.