Groups > The Culinary Group

This one is simple and has few ingredients. I occasionally vary it but this is my basis recipe.

Crusted Pork Tenderloin

Pork Tenderloin- any size

Horseradish mustard

Minced garlic- (the stuff in a jar works as well)

Plain or seasoned bread crumbs-( I use plain and add the herbs I want-Dried works best w/ the bread crumbs.

Salt and pepper to taste-( the mustard will provide the saltiness, so go easy or omit the salt)

( you'll want a good coating of the horseradish mustard and minced garlic, the size of your Pork Tenderloin will determine the amount)

Combine Horseradish mustard and minced garlic

(I've found coating in the pan you'll be cooking in to be less messy. Don't worry about coating the bottom of the meat )

Coat meat generously w/ horseradish mustard and garlic mixture.

Sprinkle, then pat on bread crumbs until no moisture is showing .

Cook as usual

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We buy a small, Australian rack of lamb in the fresh meat case at Costco. I rub a combination of spices on it and we grill it. (Two minutes per side to brown, then move to a cooler part of the grill and cook 10- 15 per side, then remove and let it sit under foil for 15 minutes. Don't overcook. Cook to 150 for medium.)

The last 3 minutes of cooking we'll brush on a cooked, homemade sauce of pineapple/apricot preserves, rum, and soy sauce,

Tender and yummy!

Here's a dish that is awesome now that we're getting into cooler days (at least those of us who live in Alberta!).

BAKED BEANS WITH GINGER

2 cups navy or pinto beans 1 cup maple syrup

2 medium onions, diced 2 – 3 T. ginger

1 ham hock or 8 oz. bacon 2 tsp. dry mustard

2 cloves garlic, minced salt & pepper

Soak beans overnight; combine in pot with onion, ham hock & garlic.

Stir honey, ginger, dry mustard & salt & pepper into 1 cup hot water: mix with beans.

Add water to cover & bake, covered @ 300 F till beans are tender, adding water if needed.

Remove ham hock, cut meat from bone & stir into baked beans.

Had all those ingredients in 2 neat even rows, but the dern computer didn't cooperate!

Chicken Salsa Verde Bake

2 tablespoons vegetable oil

2 1/2 lbs skinless, boneless chicken breasts

2 16 oz jars salsa verde

1 15 oz can kidney beans or black beans, rinsed and drained

1 onion, finely chopped

1 cup sour cream

3 cups crushed tortilla chips

1 8 oz. bag shredded Mexican-style cheese

Preheat oven to 375. In a large skillet, heat the oil over medium heat. Add chicken, cook through (approx 10-12 minutes on each side). Let cool, shred chicken into a large bowl. Stir in salsa, beans, onion and sour cream. Spray 9 x 13 baking dish with cooking spray, cover bottom of dish with 1 cup of tortilla chips, top with half of chicken mixture and half of cheese. Repeat the layers and cover with remaining 1 cup of tortilla chips. Bake until the cheese if bubbly, approx. 30 minutes.

*If you prefer no meat, substitute 3 cups of sauteed vegetables, such as bell peppers, black beans, zucchini, corn and mushrooms.

Here is the absolute best chocolate fudge , in the entire world.

This is the fudge that Oberveiss Ice Cream uses on their ice cream ( no we are not related to Oberveiss, other than I am carrying several pounds of their products on my hips...)

This recipe comes from Curtis Stone's Take Home Chef:

1) Pound a hershey's chocolate bar on counter until mum gets headache

2) Heat but don't boil heavy cream in a saucepan until it is too hot to touch with your finger. Note: Do not use your own finger.

3) Mix the chocolate into the cream.

4) Pour over ice cream.

5) Commence Ooooohhhhh and Aaaahhhhh

Note: Use half as much cream as chocolate.

If using 8-oz chocolate bar, use 4 oz of cream.

It doesn't get any easier than this!