Cherie's Pork Tenderloin Marinade

We do pork tenderloins all the time—they don’t take long at all on the grill or in the oven—internal temp about 155—then let it rest.  If we do in the oven, I sear it on top of the oven, on all sides, and then put it in the oven, for about 20 mins & check the temp.  It’s ok for it to be pink in the middle.

Jane: 

We do pork tenderloins all the time—they don’t take long at all on the grill or in the oven—internal temp about 155—then let it rest.  If we do in the oven, I sear it on top of the oven, on all sides, and then put it in the oven, for about 20 mins & check the temp.  It’s ok for it to be pink in the middle.

Cherie:

Yes.  I do the oven at 500 for 10 min to sear.  Little pink is good

Cauliflower Bacon Gratin

From Lemonade Makin Mama:

"I like an easy recipe and this doesn't get any easier in my opinion because you basically mix it in the pan with the exception of one small  bowl to mix the cream and cheese in. I always double the recipe so I am giving you the doubled version which serves twelve because don't even make this if you aren't going to double it. It will disappear far to quickly otherwise!  And it's low carb if you're into that sort of thing."

Cauliflower Bacon Gratin
3 bags frozen cauliflower florets
2 cups heavy cream
2 cups grated parmesan cheese
salt and pepper to taste
1/4 cup real bacon pieces
1 cup crunchy topping (we use crushed pork rinds to keep it low carb) (you can also use breadcrumbs or crushed crackers)
2 tbsp. butter, cut into small pieces

Butter a 9x13 baking dish and preheat oven to 400.
Add the cauliflower to the dish.
In a small bowl mix the cream, salt and pepper and parmesan.  Pour over the top of cauliflower and lightly toss to coat.
Sprinkle with bacon pieces and crushed pork rinds (or other crunchy topping) and dot with butter pieces.  Cover with foil, and bake 30 min, the remove foil and bake an additional 10-15 min.  Serve immediately. 

Stuffed Mushroom from Lemonade Making Mama

All it is... (are you ready?) mushrooms cleaned and stems gently pulled out... then simply spread or pipe room-temperature, Herbed Boursin cheese into the mushroom cavity. (I get mine at Costco but most grocery stores carry it.)  Place mushrooms into baking dish and bake at 350, for 15-20 minutes until cheese is browning and mushrooms are tender.  Time varies depending on size of mushrooms.  Serve warm.  They go fast as well. Simple.

Ground Turkey Sweet Potato Stuffed Peppers

From Primavera Kitchen's blog. Easy and quick.  Low carb, Great with bumper crop of peppers from the garden. Could probably use zucchini instead.

These ground turkey sweet potato stuffed peppers are filled with favours and a delicious homemade tomato sauce. Perfect recipe for you busy dinnertime.

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 cup (480g) ground turkey
• 2 cloves garlic, minced
• ½ cup (78g) onions, diced
• 1 2/3 cup (219g) sweet potato, diced
• ½ cup homemade tomato sauce
• Crushed red pepper to taste (optional)
• Salt and pepper
• 2 big bell peppers cut in half
• Feta cheese (don’t add cheese if you want to make this recipe paleo-friendly) and fresh parsley, chopped

Directions:

Preheat oven to 350F.
In a skillet, heat olive oil over medium high heat.
Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or until the meat is not pink any more. Make sure to break apart the meat with a wood spoon as it cooks.
Add onions and cook until onions are gold brown.
Add the sweet potato, cover the skillet and cook until they are tender. It is about 8mins. Don’t forget to stir occasionally. Add tomato sauce, ground chili pepper, salt and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
Arrange the peppers in a greasy baking dish. The cavity side is facing up.
Fill each bell pepper halve with the ground turkey-sweet potato mix.
Bake uncovered for about 30 minutes, or until the peppers are cooked and soft.
Remove from the oven and garnish with feta and parsley.

NUTRITION INFORMATION

Yield: 4, Serving Size: 1/4

• Amount Per Serving:
 
• Calories: 324
 
• Total Fat: 13.9g
 
• Saturated Fat: 4.4g
 
• Cholesterol: 88mg
 
• Sodium: 529mg
• Carbohydrates: 25.6g
 
• Fiber: 4.4g
 
• Sugar: 10.7g
 
• Protein: 26.3g

Irish Soda Bread

from Jill Norton...the best I've ever had.

Preheat oven to 350 degrees. Grease 9” cake pan.

3 1/4 c flour

¼ c sugar

1 tsp baking soda

1 tsp baking powder

¾ tsp salt

1 stick butter (freeze and grate)

½ - ¾ cup raisins

2 Tbsp caraway seeds

1 ⅓ cups buttermilk
(1 cup of milk +  a tablespoon or two of lemon juice OR vinegar. let sit 5 minutes. Since recipe calls for 1 1/3 cups i add a heaping T of lemon juice.)

Whisk together dry ingredients; cut in butter (use a box grater on frozen butter)  Stir in raisins and seeds.  Add buttermilk, mix to moisten and shape into ball.  Knead 10 times.

Roll ball in raw sugar and place in greased 9” cake pan. Cut a 1/2 “ cross on top and bake for 1 hour.