Italian Pork Tenderloin

Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 4

"Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable."

INGREDIENTS:

2 tablespoons olive oil 1/4 cup chopped prosciutto 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 2 tablespoons chopped oil-packed sun -dried tomatoes 1/4 cup chopped onion

1 1/2 pounds pork tenderloin, cut into 1/2 inch strips 1/2 cup chicken broth 1/2 cup heavy cream 1/4 teaspoon salt 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2.	Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Lemon Pesto

¼ c whole almonds, pine nuts, or walnuts

2 large cloves of garlic

3 c. loosely packed fresh basil leaves

½ c olive oil

¾ c fresh grated parmesan cheese

3 tbl lemon juice

In a food processor, process nuts till finely chopped.  Add garlic just till blended.  Add basil leaves.  With machine running slowly, gradually add oil in a thin stream, processing till the mixture is combined and slightly chunky.  Add parmesan cheese and lemon juice.  Process until combined.  Makes 1 cup.  (I triple the recipe in my food processor.

Italian Pot Roast

For a tiny roast:  Salt & pepper all sides. Brown roast on all sides then add 3 cloves of mashed garlic to pan & cook until fragrant. I added 1-10 oz. can tomato sauce & added maybe 1Tbs. Italian seasoning.  I cut up 3 fresh tomatoes to add to casserole dish with lid.  Add 1 diced onion & 1 cup water.  Cook  at 225 for 3 hours.  I didn't do it for the roast I served you but I love adding a couple of chopped zucchini for the final half hour of cooking. Add salt & pepper to taste & shred meat.  Serve with the vegetables as a sauce.

Enjoy!

from Susan Westover

Panzanella

INGREDIENTS

·         4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

·         6 tablespoons extra-virgin olive oil, more to taste

·         ¾ teaspoon kosher sea salt, more to taste

·         2 pounds very ripe tomatoes, preferably a mix of varieties and colors

·         6 ounces fresh mozzarella, torn or cut into bite-size pieces

·         ½ cup thinly sliced red onion, about half a small onion

·         2 garlic cloves, grated to a paste

·         2 tablespoons red wine vinegar, more to taste

·         1 tablespoon chopped fresh oregano or thyme (or a combination)

·          Large pinch red pepper flakes(optional)

·         ½ teaspoon Dijon mustard

·          Black pepper, to taste

·         ½ cup thinly sliced Persian or Kirbycucumber, about 1 small cucumber

·         ½ cup torn basil leaves

·         ¼ cup flat-leaf parsley leaves, roughly chopped

·         1 tablespoon capers, drained

PREPARATION

1.      Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

2.      Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.

3.      In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

4.      Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving

FOCCIA

• 2 ¾  cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1 dash ground black pepper
• 1 tablespoon vegetable oil
• 1 cup warm water (105-115 degrees)
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese(grated)

• 1 ½ cups mozzarella cheese(shredded)

DIRECTIONS

1.      Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).

2.      In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.

3.      Add the yeast mix and vegetable oil to the dry ingredients and combine.

4.      When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.

5.      Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.

6.      Cover with damp cloth and let rise in warm place 25 minutes.

7.      Preheat oven to 425 degrees.

8.      Punch dough down, place on greased baking sheet.

9.      Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).

10.  Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.

11.  Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.

12.  Bake for 13-15 minutes until golden brown.

FUDGE SAUCE

Ingredients

·         6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)

·         ¼ cup sugar

·         2 tablespoons butter

·         1 teaspoon vanilla bean paste or vanilla extract

·         a pinch of sea salt

·         ½ cup half & half, a bit more to thin, if needed

Instructions

1.      Place all ingredients except half and half into a blender container.

2.      Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.

3.      Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.

4.      Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.

5.      Makes approximately 1 cup of chocolate sauce

Notes

*Half and half can also be heated on the stove top over medium heat until vigorously boiling. Stir frequently.

Avocado Corn Salsa

Ingredients

1.       1 1/2 cups corn *you can use 1 can drained corn, frozen corn, or fresh corn on the cob, steamed and cooled.

2.       3/4-1 cup sliced green onions (1 small bunch)

3.       1 small can (4.25 oz) chopped black olives

4.       1/3 cup olive oil

5.       1/4 cup fresh lemon juice

6.       3 tablespoons apple cider vinegar

7.       2 teaspoons pressed garlic

8.      1 teaspoon oregano

9.       1/2 teaspoon kosher salt

10.   1/2 teaspoon black pepper

11.    optional: pinch of crushed red chili pepper

12.    4 medium avocados, diced

Instructions

1.       Combine corn, green onions and olives in a medium sized mixing bowl and set aside. In small container whisk together olive oil, lemon juice, apple cider vinegar, garlic, oregano, salt and pepper. Pour over corn mixture and stir to combine. Add avocados and toss gently until combined. Serve immediately or cover and chill in the fridge. Use tortilla chips for dipping.

Chocolate Fudge Sour Cream Bundt Cake

Yield: Serves 8-12 depending on the size of pieces cut

Using bittersweet chocolate in the glaze is delicious (obvs) but may not be sweet enough for some people's taste so add sugar to taste, if needed (I like it dark and rich without the sugar but that's a personal preference). Using semisweet chocolate will make it sweeter, too.

Ingredients

For the cake:

• 1 cup (2 sticks, 8 ounces) butter
• 1/3 cup (1.25 ounces) natural, unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup water
• 1 3/4 cup (8.75 ounces) all-purpose flour
• 1 1/2 cups (11.5 ounces) granulated sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs (3.5 ounces)
• 3/4 cup (6 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 to 2 cups (6 to 12 ounces) semisweet or bittersweet chocolate chips

For the Glaze:

• 1 cup (6 ounces) semisweet or bittersweet chocolate chips
• 2/3 cup heavy cream
• 1/4 teaspoon vanilla

Directions

1.        Preheat the 350 degrees F. Spray pan with BakeKleen

2.        In a medium saucepan, combine the butter, cocoa powder, salt and water. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature (just slightly warm is ok, too, but let it cool more if it's overly warm or hot).

3.        In a large bowl, whisk together the flour, sugar and baking soda. Pour in the chocolate mixture and stir to combine.

4.        Add the eggs and whisk to combine. Stir in the sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.

5.        Spread the batter evenly in the prepared pan and bake for 40-45 minutes until the top lightly springs back and the cake is baked through.

6.        Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.

7.        For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer (either in the microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools; if you want a thin drizzle, pour it over the cake while the glaze is still warm but if you want a thicker frosting, let it cool slightly.

8.        Once the cake is cooled, place it on a serving plate or cake stand and pour the glaze over the cake letting it drip down the sides.

Chocolate Zucchini Bundt Cake

Ingredients

·         3 cups all purpose flour

·         3/4 cup cocoa powder

·         3/4 teaspoons table salt

·         2 teaspoons baking soda

·         3/4 cup canola oil

·         1 1/2 cups sugar

·         6 tablespoons brown sugar

·         4 eggs

·         2 teaspoons vanilla

·         3/4 cup sour cream

·         4 cups shredded zucchini

·         1 cup mini chocolate chips

·         Glaze

·         3 tablespoons water

·         1 1/2 tablespoons coconut oil or butter

·         1 1/2 tablespoons corn syrup

·         1 1/2 cups powdered sugar

·         3 tablespoons cocoa powder

Instructions

Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda

In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.

Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.

Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.

Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.

To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Drizzle over cake.

Notes

·         This cake actually tastes best when it is all the way cool. And I think it's even better the next day! Just keep it well covered to store overnight.

Lemon Sugar Cookies

Yields 24

Light, delicate, crispy on the outside and chewy on the inside, with a hint of lemon, these super-easy lemon sugar cookies don't require any chilling, rolling, or cutting!

Cook Time

12 min

Ingredients

1.       2 1/4 cups (11 1/4 ounces) all-purpose flour, lightly spooned into measuring cups and leveled with a knife

2.       1 teaspoon baking powder

3.       1/2 teaspoon baking soda

4.       1/2 teaspoon table salt

5.       1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling

6.       2 ounces full-fat cream cheese

7.       6 tablespoons butter, melted and still warm

8.      1/3 cup vegetable oil

9.       1 large egg

10.   Zest of 1 small lemon

11.    1 tablespoon whole milk

12.    1 tablespoon freshly squeezed lemon juice

Instructions

1.       Preheat oven to 350 degrees F. Line 2 baking sheets with parchment sheets and set aside.

2.       In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3.       Place the 1 1/3 cups sugar and cream cheese in a large mixing bowl. Using a metal whisk, stir until combined. Pour the melted butter over the mixture, then add the vegetable oil, egg, lemon zest, milk, and lemon juice. Whisk until combined. Stir in the flour mixture with a silicone spatula until the dough is cohesive and smooth (it will be very moist.)

4.       Using a standard cookie scoop (which is 1 1/2 tablespoons), generously scoop the dough (you want about 2 tablespoons of dough per cookie) and roll into the reserved sugar. Evenly space 12 cookie balls on the sheet and repeat with the other baking sheet. If desired, sprinkle cookies with remaining sugar. Bake for 6 minutes. Rotate the pan and bake for another 5-6 minutes or until set around the edges. Repeat with the second pan. Allow the cookies to cool for about 5 minutes on the pan and then transfer to a cooling rack.