Archive for February, 2009

Apricot-Glazed Pork Tenderloin (Quick Fix Meals)

Posted on February 17, 2009. Filed under: Asian, Pork, Quick & Easy |

1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds


Ground black pepper

2 teaspoons sesame oil

1 1/4 cups apricot preserves

1/4 cup tamari sauce

1 tablespoon chopped pickled ginger

Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.


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Herb Rice

Posted on February 9, 2009. Filed under: Moms Menu, Side Dish |

Recipe from Rose Inn in Ithaca, New York. A previously private home on 20 acres that was purchased in 1983 and restored into Rose Inn

1 cup uncooked converted rice

1/4 cup chopped onion

1 cup fresh button mushrooms

1/2 stick butter

2 tbsp chopped fresh basil and oregano

2 tsp beef flavor instant bouillon

1/4 tsp salt

2 cups water

Heat oven to 350 degrees. Place rice in a 1 1/2 quart casserole. Add onion, mushrooms, butter, herbs, bouillon, salt and water and mix well. Bake at 350 degrees for 45 minutes or till all liquid has been absorbed and top is brown. Stir before serving. Makes 6 servings.

IDEA:  use chicken bouillon instead of beef and pair this with roast chicken.

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Refried Beans

Posted on February 3, 2009. Filed under: Hispanic |

Soak 2 lbs Pinto beans overnight OR bring to boiling, simmer 2 minutes, remove from heat, let stand covered for 1 hour. Bring to beans to boil.


2 onions, quartered

2 cloves garlic Bacon chunks (I use about 2/3 lb bacon)

1/8 cup salt

Cook until soft (3-5 hours). Scoop beans plus fluid into hot frypan, fry and mash until they have the consistency you like. I leave quite a few unmashed beans because I think it looks better. This makes a lot of refried beans which I then divided into small freezer containers and freeze. They freeze really well. It’s nice having an instant side dish or ingredient for burritos on hand.

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Salsa Chicken

Posted on February 3, 2009. Filed under: Chicken |

Salsa Chicken – very easy! Recipe was found on McCormick’s website (though I use whatever taco seasoning I have on hand).


1 package taco seasoning (or 1/4 cup if you buy in bulk)

1 pound boneless skinless chicken breasts cubed (I’ve found that we actually prefer chicken thighs for this dish – meat stays more moist and is cheaper)

2 tablespoons oil

1 can (14 1/2 ounces) diced tomatoes

1/3 cup Apricot or Peach preserves Directions:

Put taco seasoning on a plate or into plastic bag. Add chicken and toss to coat. In large skillet, heat oil over medium heat. Add chicken and saute 5-7 minutes or until done. Stir in tomatoes and preserves. Cover and simmer 10 minutes. I serve it over rice. The recipe also suggests serving it with black beans. The recipe states “makes 4 servings” but I’ve stretched it with an extra can of tomatoes and maybe a little more chicken then the recipe calls for.

Source:  Mrs Marcos

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


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