This week is completely inspired by Martha Stewart. Here's what we are having:
Monday:
Buttermilk Baked Chicken with Spinach Salad
Tuesday:
Pulled-Pork Sandwiches
Wednesday:
Bean and Pasta Soup
Thursday:
Light Chicken Parmesan
Friday:
Chicken Stir-Fry Wraps
Saturday:
Lighter Chicken and Biscuits
Sunday:
Beef Stroganoff
We are also going to try:
Lighter Macaroni and Cheese
and
Light Cherry Cheesecake
I can't wait for this week!
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Sunday, October 26, 2008
Friday, September 05, 2008
Burgundy Pork Tenderloin
Really yummy! And so easy!
* 2 pounds pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1/2 onion, thinly sliced
* 1 stalk celery, chopped
* 2 cups red wine
* 1 (.75 ounce) packet dry brown gravy mix
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
* 2 pounds pork tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 1/2 onion, thinly sliced
* 1 stalk celery, chopped
* 2 cups red wine
* 1 (.75 ounce) packet dry brown gravy mix
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Tuesday, August 09, 2005
Key West Ribs - Slow Cooker Style
So I decided to try this new recipe in the slow cooker. Since I work a split shift it's hard for me to get home at 7pm and do anything let alone make dinner. Enter the slow cooker. I swear besides the griddle it is the best invention ever.. even better than the printing press... well perhaps not that great, but still.. very great.
So as of this moment it's still simmering in its' yumminess and we haven't tried it. We'll be eating it in about 40 minutes. Of course I'll give the official taste testers opinion when we have eaten it.
So, the recipe:
Pork ribs ( I used boneless) about 1.86 lbs
1/2c bbq sauce (I used Stubbs)
1/2c orange juice
2 T Lime Juice
1/4 c chopped onion
Put the ribs in the crock pot. Mix the last 4 ingredients together and pour over ribs. Cover and cook on low for 7 to 9 hours.
I'm serving with a side salad and pineapple chunks.
So as of this moment it's still simmering in its' yumminess and we haven't tried it. We'll be eating it in about 40 minutes. Of course I'll give the official taste testers opinion when we have eaten it.
So, the recipe:
Pork ribs ( I used boneless) about 1.86 lbs
1/2c bbq sauce (I used Stubbs)
1/2c orange juice
2 T Lime Juice
1/4 c chopped onion
Put the ribs in the crock pot. Mix the last 4 ingredients together and pour over ribs. Cover and cook on low for 7 to 9 hours.
I'm serving with a side salad and pineapple chunks.
Friday, August 05, 2005
August 5
So, Rich and I have been married for one year already! How crazy. Time has simply flown by. Since we're both off work on Friday's, I decided to make a big anniversary meal for us. Kroger was having a great sale on Mussels! (yum) So for a starter we had steamed mussels in a white wine sauce and a salad with garden fresh veggies. For the main course we had stuffed porkchops, Emeril style, stuffed with apples and walnuts, rice, and baked butternut squash (from Mom's garden). After an un-Godly filling meal, we had a dessert of sorbet.
After a meal like that what is more appropriate than to kick some ass playing Warcraft 3?! Since the apartment is now a wireless "domain", we were able to play against each other. And I totally sacked his community! Go elves! We'll have to have a rematch soon.
Recipes from this meal follow:
Apple Walnut Stuffed Pork Chops with St. Andre Cheese
*the recipe calls for St. Andre Cheese, but I didn't have any so I omitted it. Still turned out great!*
Since the recipe is copywritten, if you want it go to:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26458,00.html
~Butternut Squash~
My own recipe:
Butternut Squash
Butter (I like to use Fleishmann's Olive Oil Butter)
Nutmeg
Oven: 400 degrees
Cut squash in half lengthwise. Dab squash with butter. Put on baking sheet cut side down. Bake for 40-50 minutes. Ready with fork is inserted easily. Remove from oven. Dab with butter (lightly) sprinkle lightly with nutmeg. Serve (don't eat the "skin")
After a meal like that what is more appropriate than to kick some ass playing Warcraft 3?! Since the apartment is now a wireless "domain", we were able to play against each other. And I totally sacked his community! Go elves! We'll have to have a rematch soon.
Recipes from this meal follow:
Apple Walnut Stuffed Pork Chops with St. Andre Cheese
*the recipe calls for St. Andre Cheese, but I didn't have any so I omitted it. Still turned out great!*
Since the recipe is copywritten, if you want it go to:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26458,00.html
~Butternut Squash~
My own recipe:
Butternut Squash
Butter (I like to use Fleishmann's Olive Oil Butter)
Nutmeg
Oven: 400 degrees
Cut squash in half lengthwise. Dab squash with butter. Put on baking sheet cut side down. Bake for 40-50 minutes. Ready with fork is inserted easily. Remove from oven. Dab with butter (lightly) sprinkle lightly with nutmeg. Serve (don't eat the "skin")
Subscribe to:
Posts (Atom)