Turkey Tenderloin

turkey

I am loving the turkey tenderloins in the grocery store.  It makes a nice change from chicken, they are really moist and tender, and they taste fantastic.   I steamed up a head of fresh broccoli and made a low fat cheese sauce using chicken stock and low fat laughing cow cheese.  Of course the hubby needs his carbs so I made him a batch of white rice.  I added a salad to our dinner and we dug in!

salad

While sitting outside on the deck eating, we had a two unexpected visitors….

deer

They were quite curious and didn’t seem to be bothered that we were hanging out on the deck.  I have been seeing more deer this year than in past years which is both good and bad.  I am so afraid they are going to decimate my garden, but it is nice to see them enjoying the bounty spring provides.  Hopefully they leave my garden alone and don’t run out in front of my car. I would much rather see them enjoying themselves in my backyard!

Sourdough Biscuits

I love using my sour dough starter for bread, pancakes, pizza dough…you name it!  This is the first time I have used it to make biscuits and let me tell you what….I enjoyed them just as much as the buttermilk ones I make.  They were delicious.  The best news, you use unfeed starter for these babies, so you can make them anytime, you don’t have to feed the starter, then wait eight hours for it to reach it’s optimal state of readiness.

It was a simple recipe, the starter, flour, some salt, a little water…easy peasy.  You are supposed to cut them out with a biscuit cutter, but I just rolled the dough out into a circle and cut them into wedges.

biscuit

I served them warm from the oven, slathered with salted butter and home made strawberry jam…YUM!

Pork Tenderloin

We absolutely love pork in our house, which I think for the amount of times I post about it, you should all be well aware of by now!

The stores in our area offer a variety of pre marinated pork tenderloins. I love being able to grab something already seasoned and tossing it on the grill when I am short on time.   Don’t get me wrong, cooking is one of my favorite things to do, I love trying new recipes, and the prep involved with making a dinner from scratch totally relaxes me, but sometimes a girl needs a little help from the store to get dinner on the table at a reasonable hour.

pork tenderloin

The weather in our area is really starting to heat up so I wanted to have a dinner that could be cooked entirely outside.  Thank goodness for those bags of little red, white, and blue potatoes in the store.  I scrub them really well, toss them with some oil, salt and pepper and cook them on the grill in an aluminum pan.  We grilled the pork and some asparagus and I whipped up a batch of coleslaw to round out our meal.  This is the way summer meals should be, easy, quick, and cooked outside so the kitchen stays nice and cool!

Jammin’ in June

Holy heck this month is flying by, why I thought things would slow down in June is beyond me……

I was seriously afraid that I wasn’t going to get any strawberry jam done this year, thankfully, I had one day that I could devote to jam making!

6.15.16 023

I bought one flat of berries and made a total of four batches, two of strawberry and two strawberry lemon.   I had hopes of making more, but I am just not sure I will have the time before the season ends.  Hopefully I can start another batch of Bachelor’s Jam,  but it will depend on if I can get back to the farm stand before they run outta berries.  Wish me luck!

Pork and Broccoli

pork pots broc

I LOVE that we have been able to eat dinner outside almost every night for the past few weeks.  Have I mentioned how much I LOVE this time of year?!  I used the grill to make our entire dinner tonight.  Pork tenderloin, marinated in BBQ sauce, tri color potatoes cooked in a disposable tin, and broccoli cooked in a pan on the side burner.    Clean up was a snap, all we had to wash were the plates and the saucepan we used to steam the broccoli.

I coated the potatoes in olive oil, salt and pepper before putting them in the pan and on the grill.   Once they were almost completely done, I tossed in a nice knob of butter and three minced garlic cloves.   I let that cook for about a minute, to give the garlic a chance to mellow out, and dinner was served.

I will admit, I did have one potato.  Goodness knows I love my starches and potatoes are just so hard for me to resist.  I was proud of myself, one measly, little potato….sigh….it was delicious.  I mean, really, potatoes that are cooked then tossed in butter and garlic…YUM!

Crustless Quiche

I am not a huge fan of pie crust so instead, I made a crustless quiche.  I started by browning up three slices, diced,  of thick cut, pepper crusted bacon.  Once the fat was rendered and the pieces were nice and crisp, I drained them on a paper towel.  Using the bacon fat in the pan, I sauteed an 8 oz container of baby portobello mushrooms, then added one small onion, diced.  Once the onions and mushrooms were cooked, I removed them from the pan, added a bit more oil, and sauteed up some fresh spinach.

I layered the meat and veggies in the pan, topped it with a little bit of shredded cheese and poured in eight eggs that I had whisked with a little heavy cream and seasoned with salt and pepper.

It took about 35 minutes to cook at 350 degrees.   I had a slice for breakfast, the rest I took with me to work each day, along with a tossed green salad, for a quick, inexpensive, and healthy lunch option.  While I am not a big fan of eggs first thing in the morning, I love eating quiche for lunch alongside a green salad that is tossed in a vinegary dressing.

Pork Chops and Pierogi

I love having homemade pierogi in the freezer. One, they are just awesome, I mean really, cheesy mashed potatoes wrapped in pasta…..seriously….food fit for a god, and two, it makes week night dinner planning go so smoothly when you have a well stocked pantry, fridge, and freezer.

chops and pierogi

It was a simple matter of making a batch of coleslaw and frying up the pierogi while the hubby grilled the meat.  Goodness knows I make coleslaw often enough that I don’t need to bother with a recipe, I can pretty much make it in my sleep at this point!   I seasoned the chops with garlic, salt, and pepper and we used up the rest of the BBQ sauce from when I made the sloppy joe’s earlier in the week.

I have been limiting my carbs lately, but honestly, I can’t turn down pierogi, especially home made ones, so yes, I indulged and was VERY happy about it!