Swiss and broccoli stuffed Pork Tenderloin

***Note:  I have found Aldis pork tenderloin to be a good choice.  Always tender and pork tenderloin is lean and easy to bake.

I also use their different cheese.  I used their Swiss cheese in this recipe as well.

Here's another meal I made with ingredients I had in my refrigerator, freezer and pantry.

We get tired of the same menu for our dinner so I have to come to the realization that there are days I must create a menu/meal.  It is just a way of life.

I get tired of pasta even though I make a variety of recipes to make my hubby and family happy but need some meals that interest me.  I love pork tenderloin so having one available (I bought a 2 in 1 package) just made me think of what way I could prepare one of them differently.  I came up with the below recipe.

Personally I try to create other interesting meals for me regularly.

  I get bored very easily and I love to eat so it comes to days like today when I had a nice pork tenderloin, frozen broccoli and swiss cheese.  It all came together to make a very delicious evening meal.  We enjoyed it and I had two nice size sweet potatoes so I microwaved them and scooped out the inside adding some butter and hand mashed them.  Yummy!

12/10/19

1 lb.  Pork filet butterflied.  Swiss cheese, seasoned broccoli,  (salt, pepper, garlic powder).

Brushed with olive oil.  Tied and Baked in sprayed baking dish at 375 degrees approximately 30 to 40 minutes.  Light pink to no pink center.  Tender and amazing.

Hand Mashed sweet potatoes with butter as our side.

Fill center of filet with cheese first then seasoned chopped broccoli

Three

Four

Five

Two

Cooked to perfection

One

Enjoy!

Turkey zucchini healthy (meatballs)

Lol I can't call turkey or chicken balls meatballs because they are poultry not meat so this is a little awkward!!  Such a dilemma . Haha

Playing with food today so this was a way to get some veggies in hubby and I.  They are wonderful and you can hardly tell there is zucchini in them so you can fool the kiddo's while getting them some healthy food.  Enjoy!

1 lb. ground turkey

1 tsp. salt

1/2 tsp. pepper

1 cup seasoned breadcrumbs 

1 cup Pecorino Romano grated cheese

1 egg slightly beaten

1 tsp. dried parsley

1 cup shredded zucchini patted dry

Chicken broth

8/8/15

Mix first 7 ingredients by hand. Add zucchini and a little chicken broth. Mix together until all ingredients are incorporated.  Roll into 1/2 inch size balls or larger.

Bake in 400 degree oven until slightly browned .  You can eat them as is or add to your favorite Marinara sauce!  Yummy!!

Sour cream Apple pie DELIGHT

Hi everyone!

My mom made wonderful meals and desserts.  Some of them take me back in time when I knew but never truly appreciated what she put on our table.

As I got older that is when I truly realized and appreciated her great meals and I was so very lucky to be at her side when she baked.

This is her recipe from the 80ties.

She always made it in a cookie sheet with a cinnamon sugar crumble on top.

Today I’m adjusting her recipe to use my deep pie dish.

Here goes:

1- package refrigerated pie crust(Allow to come to room temperature)( it will roll easier when softened)

3lb. Bag Gala apples peeled, cored and sliced (Gala apples stay in perfect pieces when cooked)

Note: if you are looking for a softer Apple pie you may want to use Macintosh apples.

3/4 cup sugar 

1/2 cup sour cream

1 egg beaten

***Preheat oven to 425 degrees

In a large bowl place sliced apples and sugar.  Mix apples with sugar.  In a small bowl whisk egg with sour cream. Add sour cream egg mixture to apples making sure to coat all apples with mixture.

Roll out one pie crust to fit a deep pie dish. Pinch and fork edges so crust won’t slip into pie while baking.

Gently place apple mixture in crust.

Place in preheated oven for 15 minutes at 425 degrees.

Remove from oven and top with pie crust slices.

Using a pastry brush gently spread topping mixture.

After spreading topping on pastry slices Turn oven down to 350 degrees, place pie back in oven and bake an additional   30 to 40 minutes or until lightly browned.

Note  **cover edges with foil or as I have using a crust cover as not to brown edges too much.

Remove from oven and allow to cool for 20 to 30 minutes.

Slice and serve.

This is Delicious!  Making Mom Proud!

Enjoy!

From my kitchen to yours,

Topping

2  T Butter melted

3 T Brown sugar

1T flour

Mix together to make a paste. Spread gently over pie strips.

 

Crockpot Chicken in butter and garlic sauce

It's a rainy, cool fall day here in Pennsylvania and I have been slacking on my cooking.  I cook everyday but have been cooking our favorites so today I decided to try an easy new chicken meal.  Can’t beat the convenience of crockpot cooking!

I love crockpot cooking because it's just for people like me who sometimes need a break from cooking but do love to eat.

Here goes:

2 large boneless skinless chicken breasts

3 large carrots cut in large slices

1 bag Yukon Gold potatoes cut in half

1-14.5 oz can chicken broth

1 stick salted butter(I used 4 tablespoons)and it was just fine

3 Tablespoons minced garlic

1 tsp. salt

pinch pepper

1 tsp. dried thyme

1 tsp. dried parsley

Place chicken in bottom of large crockpot

Microwave butter, garlic , salt, pepper, thyme and parsley for 25 seconds and stir.  

Pour 1/2 of mixture over chicken.

Add carrots and potatoes.  Pour remainder of butter mixture over veggies.

Add 1/2 cup of chicken broth

Cover and cook on high for 3 to 4 hours or low for 6 hours. 

Moist and flavorful!!

Baked Potato Casserole! **Bonus Some Family Photos!

melted.

I cherish the memories of days gone by and time spent with loved ones.  

I am started to update a lot of my previous posts.  The recipes are the same but since I have so many cherished recipes I felt it was time to go over them and share them again with those who have possibly just started to follow my blog.

Old recipes to some are new to others.  Please enjoy the recipe and some great memories from 7 years ago.  M.j. 

Today we celebrated our 46th wedding anniversary with our children and grandchildren at our home for an easy family  dinner.. I made our family favorite dish Porketta and I also decided to try a new recipe for a side and I was super pleased at the results!  Baked Potato Casserole!!  It was posted on Facebook a few days or so ago and I thought today was a good day to try it since we were having an easy, very relaxing, anniversary dinner with the children and grandchildren.  

Super delicious and special were peanut butter and chocolate fudge and marbled brownies were our dessert along with fresh fruit salad.  It was a great day! A lot of laughs and funny jokes from the grandchildren as well as good conversation.  A plus were looking through old photos.  That is bound to get a chuckle or two or three or four!  
Here is the recipe along with some photos of the beautiful day spent with family.

July 22, 1967

June 2004

June 25, 2013

Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)

1 cup 2% milk

½ cup light sour cream

1 teaspoon salt

½ teaspoon ground black pepper

2 cups shredded cheddar cheese (divided)

6 slices bacon (cooked until crispy and crumbled)

sliced green onions
Eliminate bacon if you want a meatless dish.

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

Family Favorite....Porketta

7/21/13

11/15/14