Honey Mustard Barbecue Pork Tenderloin

A simple recipe that can be prepared fast.

Prep: 15 minutes

Makes: 6 servings (4 oz. each)

Ingredients:

2    12-oz. pork tenderloin, trimmed
8    oz. jar honey mustard (Sweet Baby Ray)
1    cup barbecue sauce (Sweet Baby Ray)
2    tsp. garlic-herb seasoning blend

Directions:
Coat a large skillet with nonstick cooking spray or 1 Tbsp. vegetable oil; heat over medium-high heat. Add tenderloins' one at a time; cook until browned on all sides. Drain any fat. Place tenderloins in a3 1/2 to 4-qt. slow cooker. For sauce, combine ingredients; pour over meat. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Transfer meat to a platter. Strain sauce; skim off fat. Slice meat; drizzle with some sauce. Pass remaining sauce.

Serving Suggestions: Joan served the pork with broccoli and sweet potatoes plus grape tomatoes with olives and cucumbers.

Sausage & Chicken Cassoulet

Sausage & Chicken Cassoulet
This traditional French casserole is full of wonderful flavors.
Serve it with a hearty bread or rolls.

Ingredients:
1 lb. hot Italian pork sausage
1 c. carrots, peeled and thinly sliced
1 onion, diced
2 t. garlic, minced
1 T. tomato paste
1 bay leaf
1 t. fresh thyme leaves
1 t. chopped fresh rosemary
salt and pepper to taste
2 c. cooked chicken, diced
2 15-oz. cans Great Northern beans, drained
Garnishes: fresh thyme and chopped fresh rosemary

Directions:
Brown sausage in an oven-safe Dutch oven; drain.
Add carrots, onion and garlic.
Sauté for 3 minutes; drain.
Add broth, tomato paste, bay leaf, thyme, rosemary, salt and pepper; bring to a boil.
Remove pan from heat; stir in chicken and beans.
Bake, covered, at 350 degrees for 45 minutes or until bubbly.
Discard bay leaf before serving.
Garnish with fresh herbs, if desired.

Yield: 4 to 6 servings.

Hint: Joan served this dish with a fresh garden salad and with Ciabatta rolls.

Wild Rice

Maple-icious Pecan Pie Trifle

This show-stopping dessert requires absolutely no special skills.

Ingredients:
1 (9-inch) store-bought pecan pie, thaw if frozen
1 (8-ounce) container whipped topping
2 tablespons maple syrup
2 tablespoons mini chocolate chips

Directions:
1. Cut the pie into 1-inch piece.
2. In a medium bowl, combine whipped topping and maple syrup; set aside.
3. Place 1/3 of the pie pieces into a medium serving bowl. Spoon half the whipped cream topping mixture over the pie pieces, then sprinkle with 1 tablespoon chocolate chips. Repeat with another layer of pie pieces and whipped topping mixture, then finish with a layer of pie pieces and the remaining 1 tablespoon chocolate  chips.
4. Serve immediately or refrigerate until ready to serve. Store leftovers in refrigerator.

Serves 10

Kitchen Tip: If you want to substitute the whipped popping with homemade whipped cream, make sure you add the maple syrup after it is whipped well. Otherwise, the cream might not whip to the desired stiffness. As for the pie, it can be a frozen one or one you get in the bakery section.

Doug's Meal On A Bun

Since Heather and Elizabeth were visiting and the Fellows' Camerons and Bradley were coming for dinner, Joan decided to serve one of Grampy's favorite C-Phil Haven dishes. All enjoyed this culinary trip down memory lane.

Ingredients:
2 lbs. ground chuck
2 lbs.  Italian sausage, bulk
1 cup onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 can (28oz.) tomatoes, crushed
1 can (8oz.) tomato sauce
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. dry mustard
1/4 tsp. thyme
1 tblsp. parsley
1 tblsp.Worcestershire sauce
Salt and pepper to taste
1 carrot chopped fine (optional)
 
Preparation:

1. In 5 qt. Dutch oven cook meats til brown. Stirring to break up.
2. Pour half of drippings off off.
3. Add all of remaining ingredients, mix well. Simmer covered over low heat 2 hours. Stirring often.

Turkey Fruit Salad

Having a left-over roasted chicken, Joan substituted chicken for turkey and made this tasty salad.  She served it on Romaine lettuce leaves with fresh tomatoes and boiled eggs on the side.

Ingredients:
1/2 c. mayonnaise
2 T. honey
1/8 t. ground giner
2 c. cooked turkey, diced
11-oz. can mandarine oranges, drained
8-1/4 pz. canpineapple chucnks, drained
1 c. apple, cored and chopped
1 c. seedless grapes
1/2 c. pecan halves, toasted

Preparation:
In a large bowl, combine mayonnaise, honey and ginger. Stir in remaining ingredients except pecans. Cover and refrigerate for one hour. Sprinkle with pecans  just before serving.


Make 8 servings.

Hint: This recipe will be a hit at any brunch.

South-of-the Border Chicken Dinner

South-of-the Border Chicken Dinner

You do not have to travel south of the border to enjoy Tex-Mex flavors.

Ingredients:
2 cups of instant rice
1 tablespoon vegetable oil
3 boneless, skinless chicken breasts, cut into 1.2 inch cubes
1 (1-ounce) package taco seasoning mix
1 (16-ounce) can black beans, rinsed and drained
1(4.5-ounce) can of diced tomatoes with chilies, undrained
2 cups of frozen corn, thawed
1/2 cup shredded Mexican cheese blend

Preparation:
Cook rice according to package.
Meanwhile, in  large skillet over medium-high heat, heat oil until hot but not smoking. Cook chicken 5 minutes, stirring occasionally. Stir in taco seasoning and cook 3 to 4 more minutes, or until no pink remains in chicken. Add black beans, tomatoes, and corn. Reduce heat to low and simmer 10 minutes or until everything is heated through.
Place chicken mixture over rice, sprinkle with cheese, and enjoy. 

Hint: Draining and rinsing canned beans helps to reduce the sodium about 40 percent.