Juicy pork tenderloin drizzled with a sweet and savory sauce
was delectable for dinner last night.
Pork is way up there on my list of favorites and it doesn’t
get much easier than this tenderloin with its few basic ingredients ~ a little
honey, Dijon mustard, Worcestershire sauce, and tarragon. It’s quick and easy to throw together for
This recipe is a keeper and it will have a repeat
performance here ~ cooked on the grill, whenever it warms up!
Line a baking pan with foil, place meat in pan. In a small bowl, mix remaining ingredients, brush over pork. Bake 25-30 minutes, basting with sauce every 10 minutes. Cook until pork has slight blush of pink in center and meat
thermometer registers 160 degrees. Let stand 5 minutes. Cut diagonally into slices.
Scampi is the Italian word for “prawn.” It’s also the name for an Italian-American
dish called Shrimp Scampi, referring to shrimp that has been cooked in garlic
butter or oil, plus a splash of wine.
It’s topped over pasta, which soaks up the delicious sauce.
This is a lighter version that is every bit as good,
substituting chicken stock and lemon juice for wine, and cutting out the butter
and back on the oil.
If you keep a bag of shrimp in the freezer, and broccoli as
well, like I do; then, you have the ingredients on-hand for a quick dish for
dinner to go along with a green salad and hot garlic bread!
Shrimp and Broccoli
Ingredients: 8 ounces thin spaghetti
12 ounces broccoli florets Cooking spray 1 pound medium shrimp, peeled and deveined 1 tablespoon olive oil 12 cloves garlic, minced 1 cup unsalted chicken stock 1 tablespoon water 1 tablespoon cornstarch ¼ cup finely chopped parsley 2 tablespoons lemon juice ½ teaspoon salt ½ teaspoon pepper ¼ cup grated Parmesan cheese
Cook pasta according to package directions, omitting salt. Add broccoli in the last 2 minutes of cooking; drain well. Heat large skillet over high heat and coat pan with cooking
spray. Add shrimp, cook 2 minutes on each side; remove from pan. Heat butter and oil in pan over medium-low heat. Add garlic, sauté 1 minute. Add stock, bring to a boil, scraping pan to loosen browned
bits. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into stock mixture, cook 1 minute. Stir in shrimp, pasta mixture, parsley, juice, salt and
pepper. Cook 1 minute, tossing to coat. Sprinkle with Parmesan. Serves 4
No grilling in the rain here ~ oven-fried catfish is the way
to go ~ it saves calories, plus there’s no need for a deep fryer, which leaves
you with a messy kitchen.
Cornmeal is the secret to a crisp baked coating for this
It’s a moist baked catfish with great seasonings: celery seed, paprika, thyme and garlic and
Crispy crust on the outside and tender catfish on the
inside, this catfish is guaranteed to give you a scrumptious meal!
½ cup yellow cornmeal 1 teaspoon paprika 1 teaspoon dried thyme ½ teaspoon salt ½ teaspoon seasoned pepper ½ teaspoon celery seed 1 teaspoon onion powder 1 teaspoon garlic powder 4 catfish fillets Cooking spray
Preheat oven to 400 degrees.
Coat a large nonstick baking sheet with cooking spray.
On a plate, combine cornmeal, paprika, thyme, salt, pepper,
celery seeds, onion powder, and garlic powder. Dredge fish in cornmeal mixture, covering both sides. Place on baking sheet. Lightly spray each fillet with cooking spray. Bake until cooked through, about 15-20 minutes, depending
upon thickness of fish. Serve with tartar sauce and/or lemon slices.