Pork Tenderloin en Croute

This is an elegant, but easy dinner.
I got this recipe from my daughter Kim.
It's been a family favorite for years.
One tenderloin makes a special romantic
dinner for two.  Make two tenderloins
to serve six for entertaining.
It makes an elegant presentation.

Just two ingredients.

 Puff pastry sheets a
peppercorn seasoned pork tenderloin.

 One tenderloin per package already
 perfectly seasoned.

 Place on foil-lined baking sheet.
Roast for 22 minutes @350.

 Thaw the pastry sheets and roll out slightly.

Lay the pre-roasted tenderloin on 

the pastry sheet and fold over. 

 Pinch the ends to seal.

 Remove the foil from the baking pan
and spray with cooking spray.

 Place tenderloins seam side down
about three inches apart so they will
 brown evenly and have room to puff.

 Brush with egg wash.

 Bake another 30 minutes @ 350,
until the pastry isgolden brown.

 Let rest for 10 minutes.
Slice diagonally about 1" thick. 

 It will be nice and juicy.

Menu suggestions: rice pilaf, broccoli, glazed carrots.

Pork Tenderloin en Croute

1 package Pepperidge Farm puff pastry
(2 in a package)

2 peppercorn flavored pork tenderloins

egg wash (1 egg + 1 t water beaten with a fork)

Thaw the pastry for about 2 hours until
 soft enough to roll out slightly.

Place the tenderloin on a foil-lined baking sheet.

Roast @ 350 for 22 minutes

Remove the roast and discard the foil.
Spray the sheet with cooking spray.

Place a tenderloin on each pastry sheet and wrap.
 Pinch the ends closed. Place seam side down on
the sprayed pan. Brush the top with the egg wash.

Return to the oven and continue to roast for
another 30 minutes. Remove and let rest for
 10 minutes before slicing. Slice on the
diagonal into 1" thick slices.
2 tenderloins serves six

Enjoy!

Links: Between Naps On The Porch,
facebook

Baked Apple Pancake

This is a lot like our favorite strawberry pancake. The batter is the same. The addition of the sliced apples, cinnamon and brown sugar make it a favorite for a fall or winter breakfast. It will make your kitchen smell wonderful in the morning.

 It will puff-up slightly.

 You can use a glass or pottery pie dish or a cast iron skillet.

 Melt the margarine in a pie dish in a 425 oven.

 Gather your ingredients: batter, cinnamon and brown sugar mixture, and sliced apples sprinkled with a little lemon juice and tossed in a bowl.

 Add the apples to the bubbly hot melted margarine/butter. Sprinkle half the brown sugar/cinnamon mixture on top of the apples. Return to the oven for 5 minutes.

 Then pour the batter over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top.

 Return to the oven and bake for 18-20 minutes until puffed and golden.

 Sprinkle with a little extra lemon juice and cinnamon sugar.

 The aroma of a baked hot cinnamon apple pancake and coffee brewing will lure you, or anyone out of a bed on a cold morning. 

You could also serve these with warm maple syrup,
though we prefer just a spritz of lemon juice and
a sprinkle of extra cinnamon sugar. 

Cut into wedges to serve.
You can double the recipe and use a 9X13 pan
and bake for 30 minutes..


Baked Apple Pancake
 1 large apple, peeled and sliced
1 t lemon juice
2 T butter
2 T brown sugar
1/2 t cinnamon

Batter
2 eggs
1/2 C flour
1/2 C milk
1/4 t vanilla
pinch salt

Toss the apple slices with lemon juice in a bowl,
 set aside while you make the batter.
Put the 2 T butter into the pie dish and put
into the oven and preheat to 425. For the
batter, whisk the eggs, then add the flour
and milk. Whisk until smooth. Whisk in
vanilla, set aside. Combine the brown sugar
and cinnamon. When the butter in the dish
 is bubbly hot, remove from the oven and add
the apples. Sprinkle half the brown
sugar/cinnamon mixture over the apples and
 return the dish to the oven for 5 minutes.
Remove the dish from the oven and pour the
batter evenly over the apples. Sprinkle the
 remaining brown sugar/cinnamon mixture
on top. Return the pan to the oven and bake
another 20-25 minutes until slightly puffed
 and golden brown. Put your plates in the oven
the last minute or two to heat.
Sprinkle with a little additional lemon juice
and cinnamon sugar. Cut into wedges and serve
right away on heated plates.
Pass additional cinnamon sugar.

Enjoy!

Links: My Romantic Home, BNOTP, TTT,
Sweet As Sugar Cookies, This Week's Cravings

Chicken Tetrazzini

If you have 2 cups of leftover roast chicken or turkey, you're in luck.

Creamy pasta and chicken casserole.

 Gather the ingredients

Melt the butter until foamy in a large skillet.

Add the flour.

 Stir with a whisk to blend.

 Add the salt and pepper. Cook until the mixture is smooth and bubbly.

 Whisk in the broth.

 Stirring until smooth,

 and thickened.

 Stir in the cream. Heat to boiling, stirring constantly for 1 minute.

 I add a pinch of nutmeg.

 Stir in the sherry.

 Add the mushrooms and chicken. I have also used
fresh mushrooms, about 8oz, sliced and sauteed
in butter with minced garlic, salt & pepper.

 Stir in the cooked spaghetti.

 Combine well.

 Pour into a 2qt casserole. Sprinkle top with Parmesan cheese.

 Bake for 30 minutes at 350.

 Until top is golden.

Menu

Tetrazzini, Spinach Salad, Glazed Carrots or Peas, Crescent rolls

  Enjoy!

Chicken Tetrazzini

 1/4 C butter (1/2 stick)

1/4 C flour

1/2 t salt

1/4 t pepper

pinch nutmeg

1 C chicken broth ( can use a bullion cube and water)

1 C heavy cream

1/4 C sherry

2 C cubed cooked cooked chicken or turkey 

4-oz jar sliced mushrooms, drained

8-oz spaghetti, cooked and drained

1/2 C Parmesan cheese, grated

Start cooking the spaghetti.
Heat the butter in a large pan until hot and foamy.
Add the flour. Cook until the mixture is smooth and bubbly.
 Add the salt and pepper. Stir in the  broth.
 Heat to boiling, stirring constantly until thickened.
Stir in the cream and whisk until blended and
thickened for 1 minute. Stir in the sherry.
Add the chicken and mushrooms.
Add the spaghetti and stir until well combined.

Pour into a 2-qt casserole.
Top with the grated cheese.
 ()Can make ahead to this point.
Bake for 30 minutes at 350.

Enjoy!

Links: Facebook, Cuisine Kathleen, Seven-Thirty-Three, Tasty Tuesday

Snowballs

I make these cookies every year for Christmas.

It's a shortbread-like cookie.

 You'll need 1 C pecans...

 chopped by hand or in a small chopper.

 10-15 quick pulses will give you a fine chop.

 Very few ingredients. No eggs, so it's a good
cookie for children with egg allergies.

 A stiff dough.

 Roll into bite-sized balls...not too big.

 After baking and a little cooling,
they get a roll in powdered sugar.

 You should probably have two right away
 with your coffee break to make sure they're OK.

But don't eat too many! oops!

Pretty snowballs.

SNOWBALLS

1 stick butter

1/4 C powdered sugar

1t vanilla

1 C flour

1 C finely chopped pecans

more powdered sugar for rolling

Have the butter at room temperature.
Cream it with the powdered sugar using a
mixer. Mix in the vanilla. Beat until fluffy.

Mix in the flour, then the pecans until well
 blended. (You can chill the dough at this point)

Roll dough, a teaspoon at a time into bite-sized,
about 1" balls between the palms of your hand. 

Place on ungreased cookie sheet. Bake at
325 for 20 minutes, or until very lightly brown.

Cool on cookie sheet for 5 minutes then remove. 

Roll in powdered sugar while still a bit warm.
 Make a generous white coating. Cool completely.
Store between wax paper layers
 in an air-tight container.

Makes about 2-3 dozen snowballs.
Enjoy!

Links: Between Naps On The Porch, 
Coastal Charm,
Red Couch Recipes, 
Southern In My Heart,
Gourmet Meals for Less

Christmas Cookie Recipe Exchange
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