Wednesday, April 10, 2013

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

2-3 Lb pork tenderloin                              
        Spice Rub                            Glaze
1 Tbsp chili powder               1 1/4 cups apricot preserves  
1 Tbsp garlic powder             1/2 cup BBQ sauce                
1/2 tsp brown sugar               1 tsp grated fresh ginger
1 tsp salt                                1/2 tsp garlic powder
1/2 tsp black pepper              1/2 tsp hot sauce
                                              1 lime, juiced
                                              1 Tbsp cilantro chopped

Combine Spice rub ingredients together and blend well. Rinse and completely dry tenderloin. Rub spice mixture all over tenderloin. Cover and refrigerate tenderloin for 2-24 hours. (the longer it marinates the more flavor will incorporate into the meat). When ready to cook, preheat grill. Melt Apricot preserves in sauce pan on stove. Remove from heat and add remaining glaze ingredients. Set aside 1/2 the glaze mixture for basting the meat while it cooks, reserve the other 1/2 for serving when meat is done.  Grill meat for 15-20 minutes or until internal temperature of meat reaches 145 degrees.  with the last 5 minutes of cooking time. baste meat with glaze, cook 2 1/2 minutes, turn meat and glaze other side and cook an additional 2 1/2 minutes. When done, let meat rest 5-10 minutes before slicing, top with remaining reserved glaze.

Label: Defrost meat. Rinse and dry completely. Rub with spice mixture, cover and refridgerate for 2-24 hrs. (you can also place meat in large ziplock bag and dump spice mix in and shake, covering the meat completely. Close bag and place in fridge.) When ready to cook, heat grill to med-high heat and cook for 15-20 min or until internal temp reaches 145 degrees. while meat is cooking heat up glaze mixture. Set aside 1/2 of mixture for basting. With five minutes left in cooking time, baste the meat with reserved glaze mixture   cook 2 1/2 mins. Turn and baste other side ofmeat and cook another 2 1/2 minutes. Remove meat from grill and let rest for 5-10 minutes before slicing. Serve with remaining 1/2 of glaze mix.         4/11/13                                                                

Saturday, April 6, 2013

Mississippi Roast

3 lb Chuck Roast
3 Tbs Ranch Powder
3 Tbs Au Jus Mix (McCormick)
1 Stick of Butter
5 Pepperoncini Peppers

Label (12) Mississippi Roast:  Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water.  Cook on low for 7-8 hours.  4/11/13

Friday, April 5, 2013

White beans, spinach and tomatoes over linguine

2 tsp olive oil
1 Tbsp minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can white beans
1 package fresh spinach
6 cups cooked linguine
6 Tbsp mozzarella or Parmesan cheese

Saute garlic in olive oil. Add tomatoes and beans and bring to a boil. Cover with spinach and simmer for 10 minutes. Spoon mixtures over cooked linguine and top with grated cheese.

For labels:
Defrost and bring to a boil in a skillet pan. Add 1 package of fresh spinach and simmer for 10 minutes. Serve over linguine and top with grated cheese.

Wednesday, April 3, 2013

Italian Chicken Marinade


•1½ teaspoons garlic powder

•1 tablespoon onion powder

•2 tablespoons oregano, ground or leaves

•1 tablespoon dried parsley

•1 tablespoon granulated sugar

•2 tablespoons salt or substitute

•1 teaspoon black pepper

•1 teaspoon ground basil or leaves

•¼ teaspoon ground thyme or leaves

•½ teaspoon dried celery leaves or flakes


1.Mix all ingredients together and store in air-tight container.


1.Mix 2 tbs of this mix with ¼ cup vinegar, 2 tbs water, and ½ to ⅔ cup olive oil or canola oil.

2.Shake before using.

Label (24) Italian Chicken Marinade Thaw and let sit for 8 hours.  Grill until done.  04/11/13

Tuesday, April 2, 2013

Zupa Tuscana

Recipe already on blog.

I will bring mine already done and I will do my own labels.

Monday, April 1, 2013

Pesto Ranch Chicken

  • 8 boneless skinless chicken thighs
  • 6 ounce jar of pesto
  • 1 package Ranch Dressing Seasoning Mix
  • 1/2 cup chicken broth

  • Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
Label (24): Pour into crockpot and cook on high for 3-4 hours or on low for 6-8 hours.