Love to Cook

Thursday, November 17, 2011

Herb Crusted Pork Tenderloin (Paula Deen)

This is a family favorite!

Picture of Herb Crusted Pork Tenderloin Recipe

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Baked Dijon Salmon (All Recipes)

Made this last week and it was very good! Jer requested that we have it again this week. :)

Ingredients

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

11/14/11 - 11/23/11 Menu Plan

Breakfast:

Chocolate Chip Muffins

Bagels

Cereal

Waffles

Lunch:

PB and J

Mac and Cheese

Nuggets

Tuna Sandwiches

leftovers

Dinner:

11/14 - Mom's Meatloaf, rice/broccoli

11/15 - Tomato Soup http://lovetocookagain.blogspot.com/2011/09/tomato-basil-soup-everyday-occasions.html/Mozzarella and Pesto Panini's http://lovetocookagain.blogspot.com/2011/08/tomato-mozzarella-pesto-paninis.html

11/16 - Hudson's Tilapia http://lovetocookagain.blogspot.com/2011/03/hudsons-baked-tilapia.html/rice/cauliflower

11/17 - Spaghetti/bread/salad

11/18 - Ranchiladashttp://lovetocookagain.blogspot.com/2011/03/creamy-chicken-ranchiladas-aimees.html/mexican rice/refried beans

11/19 - Steakums/fruit/veg

11/20 - Stoffers :)/Pizza

11/21 - Paula Deen's Porkloin/rolls/peas

11/22 - Dijon Salmon http://lovetocookagain.blogspot.com/2011/11/baked-dijon-salmon-all-recipes.html/rolls/rice/veg

11/23 - leftovers

11/24 - THANKSGIVING!!!!!

Thursday, November 10, 2011

Campbell's® Easy Chicken and Cheese Enchiladas

Easy and one of my family's favorite meals.

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Directions

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Mexican Chicken (Paula Deen)

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Tuesday, November 8, 2011

Toffee-Pumpkin Cheesecake (Our Best Bites)

http://www.ourbestbites.com/2011/11/layered-pumpkin-pie-toffee-cheesecake/

Ingredients:

2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
1/2 cup (1 stick) butter
2 8-oz packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
5 eggs, at room temperature
1 bag toffee bits
1 15-oz can pumpkin (or use homemade, it’s 1 3/4 cup)
3/4 cup whipping cream
2/3 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie seasoning
1/8 teaspoons salt
Cool Whip or sweetened whipped cream for topping

Instructions:

Heat oven to 300 degrees. Spray a 9 or 10″ springform pan with cooking spray. In a small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.

In large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. Clean out your bowl (or by all means grab another one.)

Mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, pumpkin pie seasoning, salt and remaining 3 eggs just until blended. Slowly and carefully spoon over cheesecake layer.

Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.