Pork Cordon Bleu

This is a crowd pleaser McKay has fondly nicknamed "Pork Cordon Bleu"

Below the recipe You'll find a video showing how to butterfly a tenderloin and photo instructions on how to create this dish. It's quite easy, but I find it's a bit easier if you've seen the process.

Ingredients:

1 -1 1/2 lb pork tenderloin

4-5 pieces sliced deli ham 

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp sage

1 tsp rosemary

1 tsp thyme

2 cloves garlic crushed

Olive oil

Directions: first, butterfly the tenderloin. See video below. Once you've made the cuts you can use your fingers to flatten the meat. You want it in one thin sheet. If you cut a whole in the meat, no worries, you will line it with ham so you'll be just fine.

Once you've butterflied your meat, layer with pieces of ham and place parmesan cheese down the center.

 Roll everything up tightly and tie in three places with baking twine (I use floss). Combine salt, pepper, sage, thyme, rosemary and garlic in a small bowl and mix. Using a small amount of olive oil rub the herb mix all over the loin. Heat a saute pan, add a small amount of olive oil and brown all sides of tenderloin. Then place in a 425 degree oven until the meat is 145 degrees. DO NOT overcook, it will dry out your meat. Let rest in foil for 10 minutes prior to cutting, this keeps the juices in.

Fruit syrup

(fruit syrup with fresh berries on top)

I don't mind eating my pancakes, waffles and french toast with fresh fruit. No butter, sugar or any other additives needed. I know many do not share my sentiments. So recently, I've been making an easy, delicious and healthy fruit syrup. Please keep in mind this recipe is not an exact science, I honestly never measure, so it's more of a gestimation.

1-2 cups of fresh or frozen fruit (blueberries work best, but blackberries and raspberries are also great).
1/2 cup water
1-3 tsp cornstarch
2 tsp lemon juice
sugar as needed

Directions: Mix water and cornstarch and place in a small sauce pan. Add lemon juice and fruit. Cook on low until sauce thickens and blueberries begin to pop. Stir occasionally. You may need to add more water. I always taste the syrup before adding sugar. If you have sweet fruit you won't need sugar.

Crockpot beef stroganoff

This is a very easy recipe and honestly the best beef stroganoff I've sampled.

1-1.5 lb beef stew meat
1 small onion, chopped
1 container mushrooms, sliced
2 cans golden mushroom soup (NOT cream of mushroom)
1/2 packet Lipton onion soup mix
1/2 cup water
1/2 cup red wine
1 cup sour cream (I use low fat)
Salt & pepper to taste

1 pkg egg noodles

Directions: brown stew meat. This step is not essential, but you will get better flavor if its browned. Add all ingredients except mushrooms and sour cream to the crock pot. Cook for 4 hours on high or 6 hours on low, stir ocassionally. 1 hour prior to serving add mushrooms and sour cream.
Boil egg noodles to al dente. Serve stroganoff on top of egg noodles.

Chicken bowtie pasta

*recipe courtesy of studio 5

• 10oz. Bowtie pasta, boiled until tender
• 3 large chicken breasts, boiled till cooked, cut into bite size pieces.
• 2 cans mandarin oranges, drained
• 1 cups water chestnuts, drained
• 1/4 cup parsley, finely chopped
• 1/2 bunch green onions, chopped
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• ½ cup honey roasted peanuts
• 5-10oz. spinach (add spinach before serving)
• Dressing
• 1/2cup oil
• 1/4 tsp salt
• 4 tablespoons sugar
• 1/3 cup white wine vinegar
• 1/2 cup teriyaki sauce
• 1/2 teaspoon pepper

Method:

Whisk all dressing ingredients together, set aside. Combine all ingredients except spinach. Add half the dressing, store the rest in the refrigerator. Place overnight in refrigerator in zip-lock bag. Just before serving add spinach and remaining dressing. 

*serves 12-15

Spicy Honey Chicken

Another recipe from Our Best Bites that I liked.  Here is the original.

My version with modifications below:

Spicy Honey Chicken

Ingredients:

4 chicken breasts

 2 t canola oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Combine spices and oil in a large ziplock bag. Deposit chicken breasts and toss to coat.  Let sit for 10 min to allow flavors time to blend.  Grill chicken is cooked and juices run clear.  (I utilized my George Foreman.  Bless that man.)

  

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Chicken Bacon Alfredo

(picture from Ourbestbites.com)

This is from Our Best Bites.  Original recipe here.  This pasta reminded me of Firehouse's Chicken Cordon Bleu Pasta.  It's pretty heavy, even though the Alfredo is called "guiltless".  Regardless, it's delicious.  Rachel loved it.

Guiltless Alfredo Sauce

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter (I probably only used a t.)
3 garlic cloves (Honestly, this is overpowering, and this is coming from a garlic lover.  I would cut this to 2 cloves)
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  (I used my food processor) In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Pasta Dish

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

(I cooked the chicken in olive oil and a bit of garlic in my frying pan.  Too cold outside to grill)

6 oz. (1/2 package) cooked bacon, chopped

(If you haven't discovered Hormel picnic bacon from Sam's Club, you must)

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

I omitted this.  Green onions are just nasty.  

1/2 c. shredded mozzarella cheese

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish . Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.