HONEY MUSTARD TENDERLOIN
½ of a 16-ounce package peeled baby carrots
12 tiny new potatoes, halved
1/3 cup honey mustard
2 tbsp. olive oil or cooking oil
½ tsp. garlic pepper
¼ tsp. seasoned salt
1 (12- to 16-ounce) pork tenderloin
Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.
In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.
Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings
Minted Split And Fresh Pea Soup – 20g Carbs, 8g Fiber
3/4 cup split peas, dried
3 cup water
1 10 oz pkg peas, frozen, thawed
3 Tbsp mint, fresh, chopped
1/2 tsp salt or to taste
1/8 tsp pepper or to taste
Place split peas and water in a saucepan over med. heat.
Simmer until tender, about 30 min. Add peas and continue
simmering until they are cooked, 6 – 7 min. Cool slightly.
Place peas, water, salt, and pepper in a food processor.
Process until smooth. Serve hot or chill and serve.
115 Calories, 0.5g Fat, 20g Carbs, 97mg Sodium, 8g Fiber
Carnival of the Recipes
is up at New Hampshire State of Mind
Carnival of the Recipes #125
CARNIVAL OF THE RECIPES, NEW HAMPSHIRE Edition!!
Next week, our host will be Diabetic Recipes
so be sure to get your recipe submissions to
email@example.com by 12 p.m CST Saturday.
… two submissions from blogs named World Famous Recipes. One recipe from a dot com and the other from a dot org. Both would be fabulous endings to world class dishes. World Famous Recipes posts a number of sinful delights, including the Fried Apples, which certainly has caught my eye.
Turkey Stuffed Peppers
2 each large red peppers, large green peppers
1 tbsp. olive oil
1 large onion, chopped
1 clove garlic, minced
1 tbsp. fresh thyme or 3/4 tsp. dried
1 tbsp. fresh sage or 3/4 tsp. dried
1 lb. ground turkey
1/4 cup fresh parsley, chopped
1/2 cup dry bread crumbs
1 cup barbecue sauce
Halve peppers lengthwise; remove seeds and blanch in boiling
water for 5 minutes. Drain. Heat oil and saute onion and garlic for
5 minutes over low heat. Stir in seasonings. Cook for 30 seconds.
Combine all in a bowl. Arrange peppers and stuff with seasoned
turkey. Spoon barbecue sauce over peppers and bake, uncovered, for 30
minutes at 350º F. preheated.
Makes 4 servings.
WINE AND HONEY-GLAZED BRUSSELS SPROUTS
Makes 8 servings
2 pounds Brussels sprouts
½ cup dry red wine
3 tablespoons honey
1 ½ tablespoons natural soy sauce
2 tablespoons margarine
½ cup water
1 ½ teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about
1/4 inch deep.
In a small bowl, combine the wine, honey, and soy sauce and stir together.
Over moderate heat, melt the margarine in a 3-quart saucepan. Add the wine
and honey mixture, the water, and the Brussels sprouts. Stir together, then
cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
Uncover and cook,stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water. Stir into the saucepan
quickly, then cook for another 5 minutes. Remove from heat and transfer to a
covered casserole dish to serve.
Chicken Breast Recipes – Bourbon Street Chicken
4 chicken breasts
1 tsp. ground ginger
1/4 C. soy sauce
2 tablespoons dried minced onion
1/2 C. packed brown sugar
1/4 C. bourbon (to taste)
1/2 tsp. garlic powder
Preheat oven to 375 degrees F
Place chicken breasts in a 9×13″ baking dish
Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder and pour over chicken
Cover dish and place in refrigerator overnight
In a covered dish, bake in preheated oven, basting frequently, for 1 hour or until chicken is well browned and juices run clear. Also good on the grill!
Note: If you double the recipe, make sure that the chicken is still in a single layer. Serving 5
GARDEN SALAD WITH CREAMY DRESSING
1 lb. fresh garden lettuce (or in any season but summer, Romaine lettuce)
1 carrot, peeled and sliced
1 tomato, diced
1 avocado, diced
2 scallions, minced
1/2 c. walnut pieces
Croutons to top
1 c. sour cream
1 1/2 c. olive oil
1 tbsp. brown mustard
1 egg yolk
1 tsp. dried dill
2-3 cloves crushed garlic (more if you’re home alone, less if you have a date)
To prepare dressing, mix ingredients and blend until smooth. Refrigerate for
at least 1 hour. Mix salad ingredients together and serve with literally ANY