Rosemary Garlic Mustard Pork Tenderloin

I buy pork tenderloin frequently because sometimes the sales are such a good deal!   But pork can be tricky and dry out so fast.

Here is a new flavor combo I tried a few days ago.  It worked nicely.

Rosemary Garlic Mustard Pork Tenderloin

1 pork tenderloin

2 T. or so olive oil

5 cloves garlic, minced

2 or 3 T. stone ground mustard

2 or 3 T. chopped fresh rosemary

1/2 t. salt

a few turns of freshly ground pepper

Mix the olive oil, garlic, mustard, rosemary, salt, and pepper.

Rub the mixture all over the tenderloin.

I like to bake my tenderloin on an oiled wire rack in a baking pan.

Bake at 400 degrees for about 25-30 minutes until internal temp is about 155 degrees.

Rest a bit  before slicing.

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t = teaspoon

T = tablespoon

Celery Orange Feta Salad

We're headed to friends for dinner last minute and I whipped this up spur of the moment with things I had on hand.  It's light and refreshing!

You be the judge -- Chose your amounts based on your personal preference.  

Celery Orange Feta Salad

Greens of your choice, spinach, arugula, romaine all work

3-4 stalks sliced celery

2-3 segmented oranges

thinly sliced red onions

crumbled feta

a bit of fresh chopped mint (optional.  I had some to use up)

Sliced almonds (I left these off the salad and served on the side because of an allergy friend)

Dressing

even parts olive oil, freshly squeezed lemon juice and honey

a bit of dijon mustard

salt/pepper

Buffalo Chicken Jalapeno Pasta

Yes, you guessed it folks!  I'm still using up that bottle of buffalo sauce and fresh jalapenos from my sister's plants, but I'm not sad about it.    This is comfort food.

BIG bonus points for this being a one pot pasta meal--no precooking of the pasta required.  I 💓 when that happens.

Buffalo Chicken Jalapeno Pasta

1 lb. shredded cooked chicken

3-4 jalapenos, depending on size.  seeds and ribs removed to your liking

1/3 c. diced onions

1 T. oil

8 oz. penne pasta or similar

1 15 oz. can diced tomatoes, undrained

1 1/2 c. chicken broth

4 oz. cream cheese

1/4 c. buffalo sauce

1/2 c. shredded mild cheese, like Monterey jack, colby-jack

2 T. butter

In a braiser or large saute pan with a lid, Saute the jalapenos and onions in the oil until softened.

Add the tomatoes with the liquid, broth, and pasta.  Cover and bring to a strong simmer.  Remove the lid, stir, replace the lid, and turn heat down to medium-low.  Let cook for 10-12 minutes until the pasta is tender and  most of the liquid is absorbed.

Stir in the cream cheese, butter, and hot sauce until the cream cheese is melted.  Then, stir in the cheese.

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c = cup

T = tablespoon

oz = ounce

lb = pound

Buffalo Chicken Jalapeno Poppers

My sister grows some awesome jalapenos each year and I snagged some really gigantic ones to stuff.  I also wanted to use some more of the bottle of buffalo sauce we picked up on a recent vacation.   These are a nice variation to the sausage version of stuffed peppers.  I doubled this recipe because, like I said, the peppers were HUGE.  We had them as a meal.

Buffalo Chicken Jalapeno Poppers

10 jalapenos (this is if they are just the normal size you normally get at the store), cut in half lenghwise with seed and most of the ribs removed

4 oz. cream cheese, softened

3 green onions, chopped, green parts only

2 oz. shredded sharp cheddar

4 oz. shredded chicken

1/4 c. buffalo sauce (or other hot sauce)

some panko crumbs to sprinkle on top, optional

Combine the cream cheese, cheddar and green onions in a bowl.  Add the chicken and the buffalo sauce.

Fill each pepper half with a spoonful of the mix and place on a baking sheet with lined with parchment paper sprayed with some oil.

Sprinkle some panko on top of each.

Spray the peppers with a bit more oil.

Bake at 350 for about 25-30 minutes.

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oz = ounce

c = cup