Slow Cooker Honey Pork Tenderloin

Slow Cooker Honey Pork Tenderloin


1 lb pork tenderloin
¼ cup honey
2 cups vegetable broth
3 garlic cloves, sliced
2 Tbsp soy sauce
Rosemary
Oregano

Heat vegetable broth on stove top in small sauce pan and mix in honey stirring constantly. Wisk together and remove from heat. Place pork at the bottom of the slow cooker and pour honey broth mixture on top of the meat. Top meat with soy sauce and season with garlic, rosemary and oregano. Cook on Low heat for 7-8 hours. Remove tenderloin and let sit 5-10 minutes. Top with broth from slow cooker before serving.

Dill Pickle Dip

Dill Pickle Dip

My mom's new favorite dip.

My mom’s new favorite dip.

1 ½ cup dill pickles, chopped
8 oz whipped cream cheese
¼ cup finely chopped onion or garlic
2-4 Tbsp pickle juice
1 tsp dill weed
Pepper

Chop pickles in food processor. Mix all ingredients together using less pickle juice for a thicker dip and more juice for a thinner consistency. Chill for an hour before serving with pretzels. Fresh carrots and celery can also be served.

Chicken Picatta

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For Chris’s 28th birthday a few years ago I bought us a wine tour of Paso Robles, CA. The central coast is truly a beautiful place and just over the mountain ranges is one of the most up and coming wine regions in the country. Being so close to the ocean, with the marine layer rolling in overnight the vines are able to stay green and bright.

While we were on our trip I found an olive farm that made olive oil. I had always wanted to go olive oil tasting so I figured why not. Definitely not what I was expecting. Straight shots of oil isn’t my idea of deliciousness, but it was really cool and pretty amazing to go up to the top of the farm, overlook all of the olive trees & walk step by step through the process.

Now Chris is very particular where we get our olive oil from since he is not an “expert” on how it is made. Me, I just truly appreciate a good tasting olive oil. I’ve always made chicken picatta but after we bought lemon olive oil from Kiler Ridge I began frying my chicken cutlets in it & it was a whole new ball game.

The chicken taste more fresh, the lemon flavor is dispersed throughout the entire cutlet rather than just on the crust. If you can’t find lemon olive oil, regular olive oil will do but I definitely suggest going on a small man hunt for a nice little bottle. Enjoy!

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3 chicken breasts (sliced in half) 1 cup flour
1 cup milk
1 ½ cups Panko bread crumbs 1 tsp pepper
1 ½ tsp dried oregano
1 ½ tsp Italian seasonings
½ cup Kiler Ridge Lemon Olive Oil, have extra if needed 3 tsp capers
2 lemons, juiced 1 ¼ cup chicken stock
3 tbsp fresh parsley, roughly chopped

1. Mix Panko crumbs, pepper, oregano and Italian seasonings in a shallow bowl and set aside. Pour flour into another shallow bowl and milk into a third bowl. Create an assembly line of flour, milk, Panko mixture close by the frying pan.
2. Slice each chicken breast in half and place on a cutting board with parchment paper on top and bottom of breast. Using a meat tenderizer, or a rolling pin works also, pound the chicken until they are even across the entire breast. Doing two that are around the same thickness at the same time usually works best so they can cook together in the frying pan.
3. When chicken are prepared dip the chicken throughout the entire assembly line on both sides. Start by coating the breast in flour, drenching it in the milk and coating it with the Panko mixture.
4. Heat pan on medium low with a thin coat of olive oil and place into pan. Allow to cook without moving until you can see chicken cooking ¾ of the way to the top of the chicken, about 5-8 minutes, depending on thickness of chicken breast. Flip chicken and cook another 3-5 minutes.
*** Sometimes I cover pan if the oil is spraying too much. If chicken is cooked covered it cooks faster.
5. Remove chicken from pan and place on a plate lined with paper towels to remove excess grease. Add olive oil as needed until all chicken is cooked.
6. After all chicken is cooked pour in chicken stock, and lemon juice, add salt and pepper to taste, parsley and capers.
7. Allow to simmer for about 5 minutes on low heat and serve over pasta drizzling sauce over chicken and pasta.

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Underwood Pumpkin Dip

A delicious fall dip great with apples, pretzels, or pita chips taken from the blog on Moorpark, Calif.’s Underwood Family Farm’s Web site. A lot of steps but totally worth the wait if you’re patient. I even ate left over 4 days after it was made and tasted like it was a fresh batch. Thanks Underwood Farm! Mouth-watering!
Underwood Pumpkin Dip

2 cups of pie pumpkin insides
8 oz cream cheese
1-2 cups of confectioners’ sugar (based on how sweet you’d want it)
2 tsp vanilla
1 tsp pumpkin pie spice

Cut pumpkin in half and discard the stem. Scoop out seeds and guts and roast pumpkin at 350⁰ for 50-60 minutes. While oven is on let cream cheese it to bring to room temperature. When done, pumpkin should be tender to touch. Let it sit and when it is cool enough to touch scoop out pumpkin and measure out 2 cups. Combine cream cheese and sugar in blender or food processer, once mixed together add in pumpkin, vanilla and spice slowly. Continue to mix until smooth. Refrigerate two hours prior to serving.

Spaghetti Squash Mac and Cheese

I was recently looking at some old photos of myself and I realized, I need to jump off the pity party bus and run alongside it in order to lose some weight. I am starting by saying goodbye to any and all fast food and soda. I didn’t realize how much soda I drank. I figured I don’t buy it when I go grocery shopping so that means I don’t drink a lot. Well my friends, when you are purchasing a $1 large coke from Mickey D’s four to five times a week, that’s a lot of soda!! Kind of gross now that I just wrote that down. Anyway, I digress. Besides no fast food and soda I am also trying to cut back on my carb intake. Now I am Italian so I can’t cut it out all together (I’d be one sad Italian) but I can always cut back. Below is a Spaghetti Squash Mac and Cheese recipe I found, and of course changed. I actually tried to follow this recipe, but then when I took a bite of it, I decided it needed a few extra things added in.

1 large spaghetti squash
Pam cooking spray
1 bag frozen broccoli
1 Tbsp butter
1 Tbsp flour
1 cup milk
1 hand full of cheddar cheese
1 hand full of mozzarella cheese
¼ cup parmesan cheese
Salt and pepper
Red pepper flakes
Garlic, minced

1. Preheat the oven to 400⁰ and wash the outside of the squash thoroughly.
2. Cut the squash in half, long ways, and spray both sides with Pam. Let cook in oven for 50 minutes. Squash should be tender to the touch of a fork when done.
3. Once squash is out of the oven microwave frozen broccoli for 4-5 minutes, until steamed.
4. While squash is cooling and broccoli is cooking, melt butter in skillet and whisk in flour. Once flour thickens add in shredded cheeses and milk while continuously whisking.
5. Lower heat and quickly scoop insides out of squash and place into bowl.
6. Add in cooked broccoli and top with cheese sauce. Add salt, pepper, red pepper and garlic.

**I added a lot more salt than I normally would for any other meal. I also added Tastefully Simple’s Garlic Garlic but garlic powder or minced garlic would work fine.