Balsamic Garlic Crusted Grilled Pork Tenderloin

This is awesome - you should definitely try it if you like meat :)

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Got the recipe from pinterest and its from here: http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies
Recipe adapted from Nestle’s Very Best Baking
Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter


Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.


Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.


Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

These are SO good, just made them a few nights ago. They are good warm and even better cooled!

Got this recipe from this fun blog: http://homeawaitsus.blogspot.com
She is also the one who I learned about Pinterest from!

Cheesy artichoke dip

So...we've been a little slow in sharing our recipes as of recent. My excuse is that in the first couple months of pregnancy, the mere thought of food can send me into a downward spiral of morning (who am I kidding--all day) sickness. So I've just opted to avoid it all together--except crackers, chocolate milk, and strawberries of course... But I'm hopefully (if I were superstitious I'd be knocking on wood right now) on the tail end of that portion of these 9 months--so Ken, here's a quick, easy and delicious recipe for an appetizer! I hope you enjoy it (and if you're at all balking at the idea of artichokes, which I know lots of people do, just try it. I'm sure it will make a believer out of you...). Oh, and sorry I don't have a photo for you.

8 oz. block of cream cheese

1 cup mayo

1 cup freshly grate parmesan cheese

1 can artichoke hearts

Cream mayo and cream cheese together. Chop artichoke hearts and add along with parmesan cheese. Mix together and spread in small/shallow oven safe dish (or 9x13 if you double it). Sprinkle a little extra parmesan on top. Bake at 350 for about 20 minutes or until heated through. Serve with chips or crackers.

Help!

I need an appetizer dish to bring somewhere....any good ideas?

Chorizo-Tortilla Tortillas

Chorizo-Tortilla Tortillas (Spanish tortillas are known as frittatas here)

I am a big fan of egg dishes and I love chorizo, so this was something I had been meaning to try. It is a Rachel Ray recipe and both Erik and I loved it. I actually think it would be awesome for a brunch because you can serve up pretty slices like a quiche.

2 T EVOO

1/3 lb ground chorizo

4 plum tomatoes, seeded and chopped

1 med onion, chopped

4 garlic cloves, chopped

1 red bell pepper, seeded and chopped

1 red chili pepper (I used 1 jalapeño because that is all I had and it was great)

salt and pepper

I handful of cilantro

4 handfuls of unsalted or lightly salted tortilla chips, lightly crushed

12 large eggs, beaten (I used 8 because that is all I had and that worked well too)

1 1/2 c shredded mexican or chedder cheese

Hot sauce (Franks is great)

Preheat oven to 425

Heat EVOO in skillet over med-high heat

Add chorizo and brown (3 min)

Add tomatoes, peppers, onion, garlic, and s&p; cook for five min

Scatter in cilantro and chips

Add eggs and stir to combine: let the eggs settle, and then cook until set at edges

Transfer to oven and bake for 15-18 min. Top with cheese and melt under broiler.

Enjoy

Party Potatoes

If you have been to my house much, you've probably had these. They are fantastic and a favorite of many. My mom made a bunch for us when she was here, so I thought I should share the recipe. very easy and verrryyy good :)
Party Potatoes

Prepare 12 servings of instant mashed potatoes according to directions
Add to mixture:
1 8 oz package of cream cheese (softened at room temperature)
1 C (or 8 oz) sour cream
1 1/2 tsp onion salt (which I can never find, so I do half garlic salt and half onion powder) if you find it somewhere tell me!

Blend until well mixed. Put into a greased large casserole dish. Top with small chunks of margarine and sprinkle with paprika. Refrigerate if not baking right away.
Bake at 350 degrees for 1 hour or until hot and bubbly. (can be less time if it's not coming out of the refrig.)

Sweet & Sour Meatball Sliders

I made this recipe from my trusty Family Circle magazine last night.  It was SO good.  Josh gave it a 9 out of 10, and I definitely agree with the rating.  (Josh told me that we should include a husband rating system on this blog so that all of our readers' husbands will know that the recipes aren't "dainty little women" food.)  It was VERY filling, we only ate about half of it and couldn't eat anymore. 



Sorry that my pictures are never very appetizing.  I don't usually finish dinner until it's after dark and our kitchen has some nasty fluorescent lighting. 



Ingredients:

1/2    green bell pepper, cored and finely chopped

1  tablespoon  onion flakes

1  can (15 ounces)  tomato sauce

3/4  teaspoon  garlic salt

1/4  teaspoon  black pepper

2  pounds  ground pork

2    large eggs

1/2  cup  corn flake crumbs

1  tablespoon  olive oil

1    medium onion, sliced

1/4  cup  sugar

1/4  cup  cider vinegar

1  package  soft dinner rolls (12 per package)

Directions:
1. Coat a small nonstick skillet with nonstick cooking spray. Heat over medium heat.
2. Add green pepper to skillet; cook 4 minutes. Stir in onion flakes, 3 tablespoons of the tomato sauce, 1/2 teaspoon of the garlic salt and the pepper. Remove from heat. 
3. Place pork in a large bowl.  Stir in eggs, corn flake crumbs and green pepper mixture until evenly blended.  Shape into 12 meatballs, a generous 1/3 cup for each. 
4. Heat oil in a large, lidded nonstick skillet over medium heat. Add onion; cook 7 minutes, stirring. Add remaining tomato sauce, remaining 1/4 teaspoon garlic salt, the sugar and vinegar. Add meatballs to skillet and cover. Reduce heat to medium-low and simmer 17 to 20 minutes or until cooked through, turning halfway.  ( I actually cooked them about 15 minutes on each side.  They weren't done after 10 on each side, and undercooked pork really freaks me out.)
5. Spoon 1 meatball and some onion sauce onto a roll. Repeat with all meatballs, most of the sauce and the rolls.