Pork Tenderloin
4 lb pork tenderloin
4 tbsp McCormick Pork Seasoning
1 tsp dried basil
4 garlic cloves, crushed and minced
4 Tbsp olive oil
Rinse and pat dry pork tenderloin. Stir together the rest of the ingredients (except the olive oil). Drizzle olive oil over the tenderloin, and then rub the spice and garlic mixture into the meat, on all sides. Put on a shallow pan (I always line with foil and spray the foil with cooking spray.), and cook in a 475 degree oven for 30 min (uncovered). Turn oven down to 425 degrees, and cook for an additional hour. Take the tenderloin out of the oven, and let it rest for 20 minutes. Get ready to drool, because this makes the house smell FANTASTIC!
Great with fresh salad and applesauce!
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Potatoes - Loaded Smashed Potato Casserole
2-1/2 to 3 lbs potatoes (any kind you like; skins on or off)
2 egg whites
1/2 bell pepper
4 green onions
2 cloves garlic
1-1/2 c. sour cream
1-1/2 c. shredded cheddar
1/2 c. grated parmesan
1/2 c. butter
1/2 c. milk or cream
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 400 degrees. Boil potatoes until cooked through. While the potatoes are boiling, whip egg whites to soft peaks, dice bell pepper, and chop green onions and garlic. When potatoes are done, mash with butter and milk. Add green onions, bell pepper, garlic, salt, and pepper, and stir in sour cream. Fold in egg whites. Put half of potato mixture into a casserole dish, top with all of the cheddar cheese. Add the rest of the potato mixture, and top the entire casserole with the grated parmesan. Bake in the oven, uncovered, for about 35 min.
Light and fluffy and YUMMY! This casserole goes great with bar-b-que chicken and a salad.
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Potatoes - Pepin Potatoes
3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter (I use olive oil)
2 to 3 tablespoons freshly chopped parsley leaves
This is a Jacques Pepin recipe, and you will absolutely LOVE it!!
Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 20 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon (or the bottom of a glass), creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 3-5 minutes per side. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Serves 4
These are soooo good and creamy in texture! A definite favorite!
