Bacon-Brown Sugar Pork Tenderloin with Buttered Parsley Noodles

Here's another one where the aroma will knock their socks off when your peeps come home!!
(serves 4)

Pork Tenderloin:
1 pork tenderloin (about 1&1/2 lbs.)
3 T. brown sugar
2 t. kosher salt
1/2 t. smoked paprika
1/8*-1/4 t. cayenne pepper (optional*)
4-6 slices good quality bacon with no nitrates or 'trites*
Toothpicks
1 T. neutral high-heat oil
1/4 cup Major Grey's Chutney
2 T. whole grain or Dijon mustard

Buttered Parsley Noodles:
1 lb. egg noodles
4 T. butter, softened*
1* T. EVOO
2 T. chopped fresh flat leaf* parsley
Kosher salt and freshly ground pepper, to taste

To make the pork tenderloin: Preheat the oven to 350. Remove the silverskin (the slivery-white connective tissue running along the top) from the tenderloin with a sharp knife. Pat dry with paper towels and set aside. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork. Wrap tenderloin with the strips of bacon, securing along the sides with toothpicks. Heat the oil in a large cast iron skillet, or other oven-proof skillet, over med.-high heat until sizzling. Add the bacon-wrapped tenderloin and sear - do not disturb it while it's searing - until deep caramel brown, about 6-8 mins. Flip and continue searing until the other side is browned. Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook until a probe thermometer reads 140 (approx. 10-14 mins.) Remove from the oven and loosely tent with foil. Rest for 10-15 mins. to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove the toothpicks and slice into 1-4-/2" pieces for serving. Serve with any leftover chutney on the side.

To make the buttered parsley noodles: Boil the noodles in salted water til al dente, breaking in half, if desired, about 10 mins. Drain and place in a large bowl. Add butter, oil, and parsley. Toss well to coat. Season with S&P.

"I do believe we're all connected. I do believe in positive energy. I do believe in the power of prayer. I do believe in putting good out into the world. And, I do believe in taking care of each other."

Love,

MM

Blackberry Sage Cobbler!!

How 'bout this for an earthy autumnal offering?
(makes 8 servings)

Topping:
5 T. unsalted Kerrygold* butter
1/4 cup fresh sage leaves
3/4 cup all-purpose flour
1/4 cup sugar
3/4 t. baking powder
1/4 t. baking soda
1/4 t. sea* salt
2/3 cup buttermilk, room temp.
1 egg, lightly beaten

Filling:
8 cups fresh blackberries
3 T. all-purpose flour
1 cup sugar
1/3 cup water
3 T. chopped fresh sage
1 t. finely shredded lemon peel

Preheat oven to 350. Grease a 2 qt. round baking dish; set aside. For topping: in a skillet melt butter over med. heat. Add sage leaves; cook 4 mins. or until just starting to crisp and butter is browned. Transfer sage to paper towels. Set sage and butter aside to cool. In a bowl combine flour, the 1/4 cup sugar, baking powder, baking soda, and salt. In a 2 cup measuring cup combine buttermilk, cooled butter, and egg. Add to dry ingredients; stir until just combined. For filling: in a large heatproof bowl toss together blackberries and flour well. In a med. saucepan combine the 1 cup sugar, water, the chopped sage, and lemon peel over med. heat. Bring to boiling. Cook 1 min., stirring to dissolve sugar. Remove from heat. Immediately pour over berries; toss to coat. Transfer berry mixture to prepared dish. Pour batter over berry mixture. Bake 55 -60 mins. or until topping is golden and berry mixture is thick and bubbly. Let stand 30 mins. before serving. Top with reserved sage leaves (and vanilla bean ice cream*).

"Let your smile change the world, don't let the world change your smile."

Happy Monday, and Have FUN today!!

Love,

MM

Old Fashioned PB, Strawberry, and Banana Sammie

And oldie, but worth revisiting!!
(Makes 1 sandwich)

1&1/2 T. creamy* peanut butter
2 slices bread of choice*
1 small banana, sliced
1&1/2 T. all-fruit strawberry jam or spread

Spread peanut butter on 1 slice of bread. Arrange banana slices on top. Spread jam on other slice of bread; place on top. Cut in half diagonally. Smile!!

"Humility brings wisdom."

Have FUN today!!

Love,

MM

MM's Hickory Smoked Tuna Salad Lettuce Wraps

I made these for my dinner last night at Church before Choir rehearsal, and they were DELISH!!
(serves 1 - made three small wraps)

1 single serve package Starkist Tuna Creations - Hickory Smoked
1 heaping T. mayo.
3 preserved lemon slices
6 slivers of pickled red onion
3 small butter lettuce leaves

Mix tuna and mayo. together in a small bowl. Lay a third of it down the center of each lettuce leaf. Top with a preserved lemon slice cut in half, and 2 slivers of pickled red onion. Fold edges of lettuce together, and enjoy!!

"Spiritual growth occurs when faith is cultivated."

To those precious souls who perished 14 years ago today - you are not forgotten.

Love,

MM

Mini Cheddar Popovers

Here's the quote about this from Veggie Times: "Popovers are the American version of British Yorkshire puddings. Melted cheddar and a hint of spice makes these old-fashioned treats irresistible, hot or cold." Sounds good to me so I wanted to share it with you!!
(makes 24)

Cooking spray
3 large eggs, at room temp.
1&3/4 cups 2%* milk, warmed until lukewarm
1&3/4 cups all-purpose flour
1/2 t. sea* salt
1/4 t. freshly ground pepper
1/8*-1/4 t. cayenne pepper (optional*)
2/3 cup grated extra-sharp cheddar cheese
1/4 cup finely chopped fresh chives
Paprika or smoked paprika for dusting (optional)

Set oven rack in bottom third of oven, and preheat oven to 500 (or as high as yours goes*). Coat 24 cup mini muffin pan well with cooking spray. Whisk eggs in med. bowl 1 min. with hand whisk, or until light yellow and frothy. Whisk in milk until combined. Stir in flour, S&P, and cayenne pepper, then stir in cheese and chives. Spoon batter into prepared muffin cups, filling almost to rim. Place on the bottom rack in oven, reduce oven heat to 450, and bake 15 mins. Reduce oven heat once more to 350, and bake 5 -10 mins. more, or until popovers are deep golden brown. Immediately unmold popovers to prevent sticking. Dust with paprika, if using. Serve hot or at room temp.

"It is up to us to give ourselves recognition. If we wait for it to come from others, we feel resentful when it doesn't." ~ Spencer Tracy

Have FUN today!!!!

Love,

MM

Baked Coconut Shrimp with Apricot/Dijon Dipping Sauce

Simple, Tasty, and NOT fried!!
(serves 4)

3 T. cornstarch
1/2 t. kosher* salt
1&1/2 cups sweetened flaked coconut
1&1/2 cups panko plain bread crumbs
3 large egg whites
1&1/2 lbs. extra jumbo or colossal tail-on raw shrimp, peeled, deveined and patted dry
3/4-1 cup apricot preserves
1-1&1/2 t. Dijon mustard
A pinch of red pepper flakes (optional)
Wooden skewers

Preheat oven to 400. Line a baking sheet with parchment. Place cornstarch and salt in a large ziplock bag. Place coconut and panko in a second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy. Place shrimp into ziplog bag with cornstarch mixture and shake until shrimp are coated evenly. Dip the shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with the coconut mixture. Shake until shrimp are coated. Place them in a single layer on prepared baking sheet and bake, turning once, until shrimp are cooked through, 15-20 mins. Mix apricot preserves and mustard together in a small saucepan, adding pepper flakes, if using. Heat to warm. Impale the shrimp on skewers, serve with sauce, and have a bowl handy for the tails.

Today, remember that your actions speak much louder than your words, and have FUN!!!!!

Love,

MM

Easy BBQ Chicken Enchiladas

They'll thank you profusely when your peeps sink their choppers into this toothsome dish!!
(serves 6)

Cooking spray
1 can (15 oz.) no-salt added tomato sauce
1 cup bbq sauce (I like Stubbs*)
1 T. chili powder
3 cups shredded rotisserie* chicken (breasts and thigh mixture*)
1 can no salt added pinto beans, drained and rinsed
1&1/2 Mexican style finely shredded four cheese, divided
2 green onions, sliced
12 corn tortillas (6")
1 cup shredded iceberg* lettuce
1 tomato, chopped
Sour cream*
Sliced black olives*
Cubed avocado*

Heat oven to 350. Mix tomato sauce, bbq sauce, and chili powder in a med. bowl until blended. Reserve 1/2 cup. Add chicken, bean, 1 cup cheese and onions to remaining sauce; mix lightly. Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in a 13x9" baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese. Bake 15-20 mins. or until heated through. Top with remaining ingredients.

"I need everyone to see Christ in me."

Have FUN today!!!!

Love,

MM