Pork Medallions with Mustard Cream Sauce

I have had my eye on this recipe since my latest Paula (Jan./Feb.) came in the mail.  I finally had the opportunity to make it last night for dinner.  DELICIOUS!!  I know you are never supposed to make changes to a recipe until after you try it the original way the first time, but I am notorious for not having a specific ingredient.  So here is the version I made.

1 pork tenderloin, trimmed and cut into 1-inch thick slices
salt
pepper
1/2 stick butter, divided into (2) 2 Tbsp. pieces
1 small onion, thinly sliced
1/2 c. white wine
1-1/2 c. heavy cream
1 Tbsp. coarse grained mustard

Sprinkle salt and pepper to taste on both sides of the tenderloin.  In a large skillet, melt 2 Tbsp. butter.  Add pork and cook on both sides.  Remove from skillet and keep warm.

Melt remaining 2 Tbsp. butter in skillet and add onion, stirring constantly, for 2 minutes.  Slowly add wine, and cook, stirring to loosen brown bits from the bottom, until the wine is reduced by half.  Add cream, and simmer for 4-5 minutes or until sauce is thickened.  Stir in mustard.  Serve immediately over pork medallions.

**Don't make this sauce ahead of time and plan to reheat to serve.  It separates.

Fancy Salad

I really have no clue what to call this exactly, but if I am having a "fancy" salad with my meal this is the one I prefer.  I've never been a HUGE fan of the spinach salad with mandarin oranges, but I will still eat it.  This one I love.

Fancy Salad

1 bag Spring mix salad
craisins
walnuts
crumbled feta cheese
bottle of Wishbone Salad Spritzers Balsamic Breeze

Can either serve in a large bowl sprinkled with craisins, walnuts and cheese allowing guests to spray as much salad dressing as they like or serve already on individual salad plates with about 10 spritzes of dressing.

Chicken, Green Bean and Rice Casserole

Mom always made this for us when we were growing up.  I can still remember it now.  In fact, I was so excited when someone from church made this casserole for us after The Bun was born.  It brought back such good memories of home for this overwhelmed Mama.  I always despised the water chestnuts in it while I was growing up, but found myself enjoying the crunch when we had it last year.  The difference was having whole chestnuts growing up and having them chopped later.  I was having some company over after church one Sunday and this is what I served.  Along with the Pecan Pie and Fancy Salad.  I'm going to give the whole recipe, but of course, omit things you don't prefer.

Chicken, Green Bean and Rice Casserole

3 c. cooked and diced chicken
1 onion, diced and sauteed
2 (14.5 oz.) cans French green beans, drained
1 can cream of celery soup
1 c. mayo
1 (6 oz.) box long grain and wild rice, cooked according to package directions
1 c. grated cheddar cheese
1 (8 oz.) can water chestnuts, drained and chopped (optional)
1 (4 oz.) can pimentos, drained (optional)
1 can french fried onion rings (optional)

Preheat oven to 300 degrees.  Mix all ingredients except onion rings together and pour into 3 quart casserole.  Bake for 25 minutes.  Add onion rings on top and continue baking until browned.

Pecan Pie

from Karo.com

Mom never made pecan pies when we were growing up because she just always assumed there was a lot to them.  Then she read the back of the Karo Syrup label and realized that pecan pies were a piece of "cake" to make.  This is the only pecan pie recipe I use.

Pecan Pie

Candy Dipped Grapes

HAPPY NEW YEAR!!

We stayed home and had a steak dinner and a side dish using our new Perini Ranch Steakhouse cookbook we received for Christmas.  We didn't celebrate with champagne, but we did have grapes.  And let me tell you, the picture doesn't do these justice.  They are so good...and SO ADDICTIVE!!  (And super simple!)  I think they would be a great addition to any tea I am hosting in the future.

Candy Dipped Grapes

white almond bark

grapes, washed and dried of any remaining water

No way for exact measurements since it depends on how many grapes you have.  Melt almond bark according to package directions.  Dip grapes into almond bark to coat and place on wax paper to cool.  Once almond bark is set, store in refrigerator and serve cold.

Pork Chops and Cabbage

The Bun is currently having a meltdown of all meltdowns.  He has decided just in the last three nights that he doesn't want to eat "real" food anymore for supper.  Pushes his spoon away and spits out whatever we give him.  I even try to trick him and mix pieces of whole food with his baby food, but tonight he says he can't be fooled.   So, I have walked away leaving him to melt for a little while.  I wanted to write down this recipe before I forgot.  The Dish Washer and I had this several nights ago and we both thought it was really good.  I got the idea from a recipe I saw online, but that "recipe" didn't give any measurements.  And a few of the ingredients it called for, I didn't have.  So I made do with what I had and added a few things I thought would be a good addition.  No picture, because I think cabbage is the worst thing to take a picture of.

Pork Chops and Cabbage

pork chops
salt and pepper
olive oil
cabbage, chopped
1/2 c. white wine
1/4 c. red wine vinegar
1 tsp. ground mustard

Season chops with salt and pepper.  In a large skillet, brown pork chops in a little olive oil on both sides.  Remove from skillet.  In same pan, add cabbage and stir to coat in remaining olive oil.  Season with salt and pepper and add ground mustard.  Stir for a few minutes.  Add white wine and vinegar.  Cook down for another few minutes.  Return chops to pan.  Cover and simmer until chops are done.

And the latest issue of Paula's magazine has something similar that uses sausage.  I'll have to try that and get back to you...

--

That's enough melting for tonight...let me go rescue him. 

French Silk Chocolate Pie

Two weeks ago I had a tonsillectomy, so food and I have not been friends.  In fact, I was hardly able to enjoy Thanksgiving.  Blessing or curse?  Not sure!  I made this pie for our Thanksgiving lunch because I thought it would be easy on my throat...and it sure was good.  This is my mother in law's recipe and I never even attempted to make it because I thought it must be too complicated.  It was a piece of cake (or pie) and I even made my own whipped cream to go on top.

***This does contain raw egg, so be warned pregnant ladies!!  (And other people who wish to not eat raw egg.)***

French Silk Chocolate Pie

1/2 c. butter, room temperature
3/4 c. sugar
5 Tbsp. cocoa, plus 1 Tbsp. butter, room temperature
1 tsp. vanilla
2 eggs
1 graham cracker crust

In bowl, cream butter, gradually add sugar, creaming until light.  Blend in cocoa, 1 tbsp. butter and vanilla.  Add 1 egg at a time, beating 3 minutes after each egg on medium speed.  (I used speed 6 on my kitchen aid mixer).  Pour into graham cracker crust and chill overnight.  Top with whipped cream when ready to serve.