Pork Tenderloin with Roasted Apples and Onions

Ok, so, my family LOVED the pork, and were not so hot on the roasted apples. I thought they were very delicious, and good for a change. Give it a try if you like!

Pork Tenderloin with Roasted Apples and Onions

Buttermilk Mashed Potatoes

Goodness again from Martha Stewart Everyday food! Yum.

Buttermilk Mashed Potatoes

Mom's Stuffed Peppers

6 green bell pepper
1 lb ground beef
1 1/2 c cooked rice
1 can tomato sauce
1 T worchestershire
1/4 t gralic powder
1/4 t onion powder
s&p to taste
1 t italian seasoning

wash and cut tops off bell pepper and remove seeds and ribs
cook ground beef
cook rice
combine tomato sauce, worchestershire, garlic and onion powder, s&p, and italian seasoning. Save 1/2 of mixture to spoon over top. Mix remaining tomato mixture in with meat and rice, combine.
Spoon rice and meat mixture into peppers until each is heaping full. Place peppers in a 9x13 baking dish. Spoon remaining sauce over top. Sprinkle with parmesan cheese.
Cover pan with foil.
Bake at 350 for 1 hour

Vegetarian Mexican-Style Lasagna

Mexican-Style Lasagna
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes



1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)



Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.


Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber

Yogurt-Basil Chicken Kabobs

This is a Martha Stewart Recipe that is one of my favorite summer specialties.

Ingredients
Makes about 20
1 cup plain yogurt
1 cup packed fresh basil leaves, chopped
1/4 cup chopped red onion
1/2 teaspoon curry powder
Salt and freshly ground pepper
2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
1 pint (12 ounces) large cherry tomatoes
1 tablespoon olive oil
Directions
Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.
Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes.
Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet.
Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.

Home Made Oreos

2 boxes Devils Food Cake Mix
1 c butter
4 eggs

Mix above ingredients together and blend well, scoop small balls onto ungreased cookie sheet.
Bake at 350 for 9 minutes

Frosting:
8 oz cream cheese
1/2 cube butter
1 lb powdered sugar
2 t vanilla

Mix together and put between two cookies.

Rolled Flank Steak

After making it I think I would double the marinade recipe to give the meat a bit more flavor. I will just give you the original recipe and you can decide what you would like.


Flank steak

1 T. olive oil
1 T. Balsamic vinegar
2 cloves of garlic minced
1/2 c. shredded mozzarella
1/3 cup green onions
1/4 cup roasted red peppers, drained and cut into thin strips
coarse salt and ground pepper



Preheat oven to 450 degrees with rack in the center. In a large
shallow bowl whisk together oil, vinegar, and garlic. Add steak; turn to coat. Marinate for 20 minutes. Spread cheese, onions, peppers onsteak. Season with salt and pepper. Roll up tightly; tie with kitchen twine and season again with salt and pepper. Place, seam side down on a rimmed baking sheet; roast until juices run clear, 35 to 40 minutes for med-rare. Let rest for 10 minutes; remove twine and slice.