Pork tenderloin with my seasonings

A very enjoyable meal .  Pork tenderloins are a convenient meal for us.  They come in various sizes and I can always find one to suit our needs and a recipe that I can easily make to my meal collections.

I didn't have time time to decide what to make for dinner this evening(busy day but lazy day) but had taken from the freezer the night before a small pork tenderloin.  It was about a pound.

 In a large zip lock bag I Seasoned a pork tenderloin not by measure just with a guess lol salt, pepper, chili powder, cumin, and added sliced red onion and some extra virgin olive oil.  Enough of olive oil to make all seasonings stick to the tenderloin.  Got it!  Don't be afraid to be generous for yummy flavor.

I Added some par cooked small potatoes and a few cleaned carrots.  Note: par cooking is a great way to jump start a meal.  Especially raw vegetables.  It cuts on time and I know pork tenderloins cook rather quickly.  I baked it  uncovered 400° .   I’m figuring about 45 minutes. Do not overbake.

Since I don’t have any fruit handy I’ll be serving this with some diced canned peaches. #iliketobakeandcookblog

Turkey breast

Hi

This year was a very quiet dinner for two for Thanksgiving dinner.

3# boneless Butterball turkey breast.

Season with salt pepper and rubbed vegetable oil on it.

 Baked appropriately 1.5 hours uncovered 325° for 1.5 hours.

Note:  I used a meat tester and it tested at poultry.  During the baking time I rubbed about 2 tablespoon butter close to the end of baking time.

Remove turkey let rest 5 minutes before slicing.

Drained fat from drippings and added some chicken broth.  Whisked with sifted flour while cold and thickened over medium heat until thickened to my desired consistency.

Check gravy for seasonings. It may need a little salt.

We both enjoyed this meal.

Mashed potatoes, corn and whole cranberries as sides.

From my kitchen to yours,

Ham and Scalloped Potatoes:

Delicious recipe!!!

Casserole for leftover ham.

Enjoy!

I love potatoes!  I guess it is pretty obvious because a lot of my meals include them and ham, well, it is on my I love to eat list!!!

  My hubby isn't fond of ham so it is seldom on our table but with the holidays approaching my thoughts go to scalloped potatoes and ham.  I do buy a ham and bake it so I'll have something around to pick on.  So making a casserole is something extra you can do with some of your ham.  I know ham, potatoes, carrots and cabbage were a meal Mom would put together with leftover ham but it isn't fattening enough for me(just kidding) so this casserole is one of my favorites...

Today I wanted to share my recipe with you for now or later use.  Happy Cooking from my kitchen to yours!

6 cups potatoes thinly sliced
1 small onion grated or 1/2 tsp. onion powder
1/4 to 1/3 cup flour
1+ tsp. salt
2 cups Whole milk( do not use anything but regular whole milk)
1/2 cup or more diced ham
1 tablespoon butter

Wash and slice potatoes drain and pat dry.  In a large bowl place potatoes,  grated onion, salt and flour.  Toss..

In a large greased casserole dish or pan layer potato mix, add some ham and repeat layers until all potatoes/ham are used finishing with potatoes on top.  Dot with butter, sprinkle with flour..Slowly pour milk over potatoes, making sure not to have milk too close to top of pan. (allow for boiling and overflow space (allow 1 or 2 in. from top of pan).  Cover and bake 30 minutes at 350 degrees.


Take cover off and bake additional 30  to 40 minutes or until potatoes are tender and top is golden in color

*Note:  If you want to eliminate ham and just make scalloped potatoes, eliminate ham and  add some cheese to top if desired...Sharp American or Cheddar.  You choose it!


11/18/11

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One pan stuffed pepper casserole

• Hi. The below recipe is as is in all recipes.  I adjusted recipe and ingredients to my liking.  They were almost spot on.
  
  
  ***Note: I par cooked my rice before adding it to sauce mixture.
  
  
  ****Also make note I substituted crushed tomatoes for what was called for and used green peppers as it was all I had available.
  
  
  
  
  
  
  
  
  
  
  
  This was definitely delicious.  A little thinner than if I had cooked the rice in the sauce.  I personally prefer  a casserole looser than too thick. This is Very similar to stuffed pepper soup. 
• If I had cooked the rice in the sauce as the recipe called for it would have been more casserole like.
• Enjoy!
  
  
  
  
  

  
  

  1 tablespoon olive oil

• 1 pound ground beef

• 1 onion, diced

• 2 tablespoons unsalted butter

  
  

  • 3 cloves garlic, minced

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1 pinch cayenne

  • 2 green bell peppers, seeded, cut into 1-inch pieces

  • 1 red bell peppers, seeded, cut into 1-inch pieces

  • 1 orange bell pepper, seeded, cut into 1-inch pieces

  • 1 cup raw basmati or other long grain white rice

  • 2 teaspoons Worcestershire sauce

     2 cups tomato sauce or puree

  • Note: I used crushed tomatoes 

  • 1 1/2 cups beef broth 

  • 6 ounces Cheddar cheese, shredded, divided( I used a cheese blend and it was milder than a cheddar.  Delish!

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

Preheat the oven to 375 degrees .  I baked mine at 350° since my rice was par cooked.

1. Place an ovenproof pan over high heat, add olive oil, then the beef, and a big pinch of salt, and cook for about 1 minute, breaking the meat into smaller pieces. Add onions, and continue cooking, crumbling the meat, until it starts to brown and onions turn translucent. about 5 minutes. Brown the meat deeply for the best flavor.

2. Reduce heat to medium-high, or to medium if the pan seems very hot, and add butter and garlic. Cook, stirring, until butter melts, about 1 minute. Add black pepper, paprika, garlic powder, and cayenne. Cook and stir for about 1 minute. Add bell peppers, and cook and stir until just heated through, 2 to 3 minutes.

3. Add rice and stir until it is coated with the fats from the pan, about 1 minute. Add remaining salt, Worcestershire sauce, tomato sauce, and beef broth, and raise the heat to high. Stir together and wait for the mixture to simmer. Turn off heat, and sprinkle with some of the cheese, saving about 1/2 cup for the top. Use a spoon to poke and stir the cheese in evenly. Cover the pan tightly.

   
   

   Note; Cooking time for me was 30 minutes covered.  Allow to set and add about 1/4 cup mixed cheese blend!

4. Bake in the preheated oven for 45 minutes. Remove from the oven, uncover, and check rice for tenderness in a few spots. If rice is not tender, cover and continue to bake. Once rice is tender, remove the casserole, uncover, sprinkle over the rest of the cheese, and turn on the oven’s broiler. 

   
   

   Adapted my recipe to All recipes. 

My little update Spring 2026

Feeling SPRING’