Roasted Pork Tenderloin w/ Apple & Cranberry Chutney November 20, 2008

Wish I could take credit for this one, but I got it off of a package of Knorr French Onion recipe mix…also can be used with boneless pork chops.

~Becki D.

INGREDIENTS:

3-5 med. apples, cored & cut into small chunks

1/2 C dried cranberries

1/4 C coarsely chopped walnuts

2 pork tenderloins (approx. 2 lbs)

1 pkg.  Knorr French Onion recipe mix

1 C apple juice or cider

1/4 C firmly packed brown sugar

1/3 C water

1 Tbsp. olive oil

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

DIRECTIONS:

1.  Preheat oven to 450

2.  Combine apples, cranberries & walnuts in a medium roasting pan

3.  Season pork with salt and pepper & place on top of apple mixture

4.  Combine remaining ingredients in a separate bowl & pour over pork

5.  Roast 30 min. or until pork is cooked to desired doneness

Attention Melissa October 8, 2008

We need a few of your recipes:  meatballs, dijon chicken, and your fabulous white chicken chili.  

And, everyone else, please don’t forget to SUBSCRIBE by clicking on the link to the right.  Once you subscribe, you’ll be notified by email anytime someone posts a wonderful new recipe.

rock on Rocky McDonald September 13, 2008

gingery cilantro dip August 29, 2008

In a blender, puree 2 small bunches of cilantro (thick stems discarded), 1/2 peeled and sliced ginger, 1/2 cup canol oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 teaspoons sesame oil.  Serve with cooked shrimp.

warm feta spread August 29, 2008

Heat 1/4 cup olive oil in a skillet over medium heat.  Add 1 diced red bell pepper and 2 sliced garlic cloves.  Cook until soft, 2 to 3 minutes.  Break 1 pound feta into a serving bowl.  TOp with the warm pepper mixture.  Serve with sliced cucumber and pita chips.

yogurt, dill, and walnut dip August 29, 2008

I snagged a Real Simple magazine from the doctor’s office because I saw some interesting recipes.  I’m going to jot them down here so I don’t lose them or forget about them!

 

In a medium bowl, combine 2 cups Greek yogurt, 1 clove garlic (chopped), 1/4 c chopped walnuts, 1/4 cup chopped dill, and 1/2 teaspoon kosher salt.  Top with additional chopped dill and walnuts.  Serve with carrots, cherry tomatoes, and blanched green beans.

Grilled Slow Cooker Ribs August 16, 2008

Alright ladies, we just made these last night & they turned out amazing, first time I ever made ribs!  I actually got the recipe from a D & W flyer, go figure!!

 

4lbs. pork baby back ribs

1/4 C brown sugar, packed

1/2 tsp. pepper

3 tbsp. liquid smoke

2 cloves garlic, minced

1 tsp. salt

1 med. onion sliced

3/4 C cola beverage

Your favorite BBQ Sauce

 

Preheat slow cooker, coat with cooking spray.  Mix brown sugar, pepper, liquid smoke, garlic & salt; rub mixture into ribs.  Cut ribs into 4-inch pieces (I actually had the butcher do this when I bought them!!).  Layer ribs and onion in slow cooker; pour cola over all – (I also made extra of the brown sugar mixture & just dumped this in with the cola for extra flavoring).

Cover and cook 7-8 hours on Low in the slow cooker.  Remove ribs & discard liquid.  Preheat grill.  Brush ribs with BBQ Sauce & grill for about 10-15 minutes (5-7 min. on each side).

 

Good Luck!!

~Becki Dykstra

chicken and sausage skewers with garlic cumin aioli dip August 14, 2008

This is so easy and tasty for appetizers or a main course:

Ingredients:  4 boneless skinless chicken breasts, 1 package of smoked sausage, 1/2 cup mayo (can use light), 2 tsp minced garlic, 2 tablespoons cumin, 1 teaspoon dry mustard, skewers, 1 cup italian dressing

Marinate chicken in italian dressing at least 30min.   For the aioli, mix mayo, garlic, cumin and dried mustard and refridgerate at least 2 hours.  Cut chicken and sausage into chuncks or pieces to alternate on the skewers.  Grill when ready.  Dip meat into aeoli when eating.  Aeoli can be to taste, so you may want to add/decrease amounts of ingredients.  You can’t mess it up!  Enjoy! 

Jen Dykstra

Pear & Gorgonzola Bread August 11, 2008

1 pkg. Pillsbury Crescent Flakey Dough Sheet

1-2 Pears Sliced Thin

1 container Gorgonzola Cheese (or sub. Blue Cheese)

Red Onion Slices (Thin)

 

Once again ladies, I’m not really sure on the measurements.  Most of it is to taste. 

 

Spray cookie sheet with Pam spray before rolling out the flakey dough sheet, brush Olive Oil over top of dough (I have also brushed egg whites over top of the olive oil to keep the edges from burning too quickly).  Put sliced pears & red onions on the dough.  Sprinkle Gorgonzola (or Blue Cheese) over top.  Bake at 375 for about 15-20 min.  Just watch the sides of the dough to make sure they are not too brown, you want the middle done!!  Cut up with a pizza cutter & serve in pieces.

~Becki Dykstra

Best Fettucine EVER! July 31, 2008

Here is my fav recipe for chicken fettuccine alfredo (with or without the broccoli!)  I stole it and tweaked it by adding broccoli and chicken.  It is originally from the cookbook, Cooking Light: Annual Recipes 2008.

Ingredients:

• 1 tablespoon butter
• 2 minced garlic cloves
• 1 tablespoon all purpose flour
• 1 1/2 cups low fat millk
• 1 1/4 cups (5 oz.) grated fresh Parmigiano cheese (I just shake/measure it out of the Kraft container)
• 2 tablespoons less fat cream cheese
• 1/2 tsp. salt
• 4 cups cooked fettucine (8 oz. uncooked pasta)
• 2 tsp. chopped fresh flat-leaf parsley
• Cracked black pepper
• as much broccoli and grilled chicken as you like (my own addition)

Melt butter in a medium saucepan over medium heat.  Add garlic; cook 1 minute, stirring frequently.  Stiir in flour.  Gradually add milk, stirring with a whisk.  Cook 6 minutes or until mixture thickens, stirring constantly.  Add 1 cup Parm., cream cheese, and salt, stirring with a whisk u ntil cheeses melt.  Toss sauce with pasta.  Sprinkle with 1/4 c. Parm. and parsley.  Garnish with black pepper if  desired.

**FYI:  Regarding the broccoli–I steam it in my Pampered Chef microwave steamer and throw it in the bowl with the pasta.  I also use pre-grilled chicken, or if someone is with me, have that person grill fresh chicken, then chop it up and throw it in the bowl with everything as well.  It is the best!

~Becky Schipper