Wednesday, September 16, 2015

Creamy Bow Tie Pasta

Creamy Bow Tie Pasta
2 Servings

1 cup uncooked bow tie pasta
1 ½ tsp butter
2 ¼ tsp olive oil
1 ½ tsp all-purpose flour
½ tsp minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 tbsp milk
2 tbsp chicken broth
1 tbsp water
2 tbsp shredded Parmesan cheese
1 tbsp sour cream

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic, and seasonings until blended. Gradually add the milk, broth, and water. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Remove from the heat; stir in the cheese and sour cream. Drain pasta; toss with sauce.

Thursday, September 10, 2015

Asian Glazed Melt in your Mouth Pork Tenderloin

Asian-Glazed Melt-in-Your-Mouth Pork Tenderloin
Ready In: 2 Hours 34 Minutes
Servings: 4

1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice

1.            To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
2.            For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
3.            Prepare an outdoor grill for high heat.

4.            Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

Slow Cooker BBQ Beef Sandwiches

Slow Cooker BBQ Beef Sandwiches

  • 4 pounds beef round steak
  • 1 cup chopped onions
  • 1 12-ounce can beer
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/3 cup cider vinegar
  • 1 6-ounce can tomato paste
  • 1 tablespoon chili powder
  • 20 sandwich or hamburger buns


Trim excess fat from round steak and cut into chunks. Place in a preheated slow cooker on high. Reduce heat to low and stir to brown meat. Add remaining ingredients (except the buns) and cook, covered for 8 to 10 hours.

Then remove meat from slow cooker and shred. Replace meat and stir so that the meat is well coated in sauce. Serve on buns. Makes about 20 sandwiches.

Wednesday, September 2, 2015

Creamed Chicken and Biscuits

Creamed Chicken and Biscuits
Makes 6 Servings

½ large onion
1 ½ tsp butter
4 cups chopped cooked chicken
1 (10 ¾ ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed

1.       Preheat oven to 350F. Grease the bottom and sides of an 11 x 7 inch baking dish.
2.       Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.
3.       Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish Bake for 15 minutes. Remove from oven.
4.       Sprinkle baked layer with ¾ cup of cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5.       Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.