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.