Grilled Pork Tenderloin

Recipe from Paula Deen

Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate (I have NO idea what this is and I have never been able to find any - so I just skip it)
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing


Combine marinade ingredients in measuring cup and stir to combine.
Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Preheat an outdoor grill or preheat oven to 350 degrees F.
Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

Chicken Enchilada Ring

Chicken Enchilada Ring
I have no idea where this recipe came from...sorry if it's yours and I did not give credit to you! Send me the info and I will gladly attach your name!



Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

A fun painting craft

Start with a wooden letter. I made two for me and one for my niece. My sister is making a custom headboard for her and adding wooden "M"s for her..so I painted her one using her favorite Georgia Bulldog Colors! Go DAWGS!!



Paint both sides of the letter, let dry completely. I use a water base paint, easy clean up and quick dry.


After deciding what type of pattern I wanted to do I started with a white outline. I love the giraffe pattern so thats what I decided to paint. I alternated between the black and the red inside the pattern spots.


This picture shows the M before the paint is finished drying. Touch up when it's dry to ensure a cleaner look. When it's completely dry I spray a gloss on one side, let dry then flip and spray the other side. The picture of the L & M shows a glossed and finished product! After you spray the gloss and it's dry, you can write on it with a sharpe marker!!! The M was going to be added to a project so I sent it like that but mine were going to be hung on the wall for a decoration, so I added ribbon to the back with a hot glue gun! Simple!

Bacon wrapped Green Beans

1 pound fresh green beans
1 package of bacon
1 cup of butter
1/2 cup brown sugar
1 tablespoon garlic salt


Cut ends off the green beans. For best results try to make them all about the same size. Blanch beans.
Cool in a bowl of cold water.


Cut bacon in half.

Take 3-4 beans and wrap with bacon.


Place in baking dish. Continue until all are wrapped.


Heat butter, garlic salt and brown sugar in microwave until butter is melted. Mix well. Pour 1/2 mixture over the beans. Be sure to cover all the beans. *Be sure that when you are putting mixture on the beans you stir to the bottom and get the brown sugar on them too..it goes to the bottom of the bowl*

Bake uncovered for 45 min @ 350 degrees. *half way through baking pour the rest of butter mixture over beans.

Cool for a few minutes before serving.

Old Southern Butter Cookies

Original recipe found here

Old Southern Butter Cookie
2 c flour
3/4 c sugar
1/2 tsp baking powder
1 tsp salt
3/4 cup softened butter
2 tbsp (heaping) fresh chocolate mint, chiffonaded and minced
1 large egg
1/2 tsp vanilla
*Important Note: it will take quite a bit of mint, perhaps more than one cup of fresh mint leaves, to produce 2 very large tablespoons of finely chiffonaded (cut into very fine strips) and mince (chop strips into tiny specks) mint.
Preheat oven to 375 degrees. Sift together flour, baking powder, and salt. Set aside. In another bowl combine butter with sugar, and mix until smooth. Add egg and mix well. Add vanilla and mint to mixture. Add sifted flour mixture to butter mixture. Roll dough into a log approximately two inches in diameter and chill for several hours before slicing into 1/4 inch slices. Bake for 12 minutes.

Chicken Chile Relleno Enchiladas

This wonderful dish was made by a sweet lady named Angie. Thank you a million for allowing me to use your dish AND pictures!!
Original recipe here



Ingredients

6 pepper Anaheim Chile
7 oz Boneless Skinless Chicken Breast
1 Chicken Flavor Cubes
1 tbsp Butter
1/2 cup Yellow Onion
1 Jalapeno Pepper
2 Serrano Pepper
1 tsp Ground Coriander Seed
1 tbsp Ground Cumin
1/4 cup Half-n-half
4 oz White American Block Cheese
6 tbsp Sour Cream
1/2 cup Salsa Verde
1/2 tsp Sea Salt
2 oz Colby Monterrey Jack Cheese



Directions
If chicken breast is raw, boil in water with chicken bullion cub. If you have precooked chicken just chop it up.

Roast chiles in the oven at 500° until charred. remove from oven and place in paper bag to steam. Remove skins. Slit chiles and remove seeds and veins. (You can use Pobalano peppers, but all they had at the grocery this time was Anaheims.)


Dice onion, jalapeno and serrano peppers. Sautee in butter in large skillet until tender. Add diced chicken breast and 1/2 the sea salt and heat through. Remove mixture from skillet and put in large bowl.



Shred american cheese and melt with half and half in skillet, add tomatillo sauce, remove from heat, add sour cream, cumin, coriander, and remaining sea salt to sauce. Stir about half of sauce into chicken and chile mixture, and set aside (keep 1/2 sauce for later).

Stuff peppers with chicken filling.


Place in baking dish, pour remaining sauce over the stuffed chiles. Cover with colby jack cheese and bake for 20 minutes @ 375.

Peanut Butter Cream Pie

Ingredients
FOR CRUST
25 Peanut butter cream sandwich cookies
4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:
1 cup Creamy Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1 1/4 cup Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed
Hot fudge ice cream topping
mini chocolate chips

Crust:
Crush the cookies until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan





Filling:
Beat the peanut butter with the cream cheese until smooth.


Add powdered sugar and beat until smooth.


Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.



Pour filling into crust,


evening out the top with a knife or spatula.

Heat hot fudge topping for 40 seconds in microwave *or until warm, not hot*


use a spoon or a knife to drizzle on top of pie. Add a handful of mini chocolate chips. Chill for at least an hour before serving.