Paprika Pork Tenderloin with Roasted Potatoes and Dill Cream

Ingredients:
 1 pound small red potatoes haved or quartered if large.
 3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons Paprika
 1 teaspoon onion powder
3/4 teaspoon black pepper, divided
1 pound pork tenderloin, trimmed
3/4 cup sour cream
3 tablespoons fresh dill sprigs,  chopped, plus more for serving

 Preheat oven to 425°. Toss potatoes with 2 tablespoons oil and 1 teaspoon Salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
 Combine paprika, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper; season pork with spice mixture.
 Heat remaining 1 tablespoon oil in a large oven proof skillet over medium high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until thermometer inserted into thickest portion  of pork registers 145°, 12 to 15 minutes. Let it rest for five minutes before slicing.
 Stir together sour cream, dill, and remaining 1/4 teaspoon salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.

Creamy White Turkey Chili

This is a recipe I've had for a few years now. I got it from a former roommate, Kris. Its so yummy and I give her total credit for this delicious Turkey Chili.

Ingredients
1 lb Ground Turkey
1 medium Onion
1 1/2 tsp Garlic Powder
3 cans Great Northern Beans - drained, rinsed
1 1/2 cups Chicken Broth
8 oz Green Chilies
1 tsp. Salt
1 Tbl Ground Cumin
1/2 tsp Pepper
1 cup Sour Cream
1 pint Heavy Whipping Cream
1 Block Cream Cheese
2 Cups Jack Cheese

Directions
Brown turkey, onion and garlic powder. Add cream cheese and heat until melted.
Transfer to crock pot. Add remaining ingredients.
Heat on high 3- 3 1/2 hours, Low 7 hrs.

Serve with crackers or fresh French Bread.

Tater Tot Casserole

2/3 bag of Tots
1 can Cream of Mushroom Soup
1 can of Evaporated Milk
1 lb ground hamburger
1 whole chopped Yellow Onion
4 Tbl chopped Green Onion
Grated Cheese- to taste
Dash of Cayenne Pepper
1 can of corn- or equivalent in frozen corn

Brown ground beef with the yellow onion. Drain. Mix soup and milk with green onion. Place 1 layer of tots on bottom of 9x13 casserole dish. Pour corn over tots evenly. Pour 1/2 of soup mix over tots & corn. Layer grated cheese and the ground beef & onions. Pour remaining soup and cheese over the top. Sprinkle lightly with cayenne pepper.

Bake 350 degrees for 35-45 minutes.

Chicken Pillows

• 3 oz. Cream Cheese, softened
• 3 Tbl Butter (2 Tbl for mixture, 1 Tbl for top)
• 2 C. Chicken, cubed and cooked
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• 2 Tbl Milk
• 1 Tbl Chopped Green Onion
• 1/2 of small can of Diced Green Chilies
• 1 small can of Sliced Mushrooms, drained
• 3/4 C. seasoned Bread Crumbs
• 8 oz can of Crescent rolls
• 1 can of Cream of Chicken soup

Blend Cream Cheese, and 2 Tbl of melted butter until smooth. Add next 6 ingredients and mix well. Separate crescent rolls. Divide meat mixture into roll, and then bring the tail of the roll up to cover the mixture. Brush with melted butter and roll in bread crumbs. Cook on ungreased baking sheet, 350 degrees for 20-25 minutes, or until golden brown.

Serve with mashed potatoes or rice. Use remaining mixture, and can of Cream of Chicken, mix together, heat and serve as a gravy for the mashed potatoes or rice.

Marinated Baked Pork Chops

I really love these Pork Chops. Ben liked that they were a little sweet without being to overly saucy. I doubled the recipe for the sauce, as I wanted to serve with potatoes as the gravy.

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).
   
   
   
   

Ham & Cheese Crescent Rolls

Ham & Cheese Crescent Rolls

Source:  cooking4carnivores



Jason and I love these!  They're just so dang good.  And easy peesy, too!

Roll out some crescent rolls.  Keep two triangles together to make it a rectangle.  Sprinkle on some mozzarella cheese and lay out some sliced ham.

Roll them up and bake for 10 minutes at 375 degrees.

Enjoy!

Crock Pot -- Pot Roast

(this third picture doesn't do justice to how good this pot roast tasted)

Ingredients:

2 1/2 pound boneless chuck roast, cut into 2-inch cubes
1/2 c, plus 1/4 c. flour
1/4 c butter
1 medium onion, sliced
1 tsp salt
1/8 tsp pepper
1 clove garlic
1 pkg onion soup mix
3 cups water

Directions:

1. cut the chuck roast into cubes- I used my electric knife
2. coat beef cubes with 1/2 cup flour- I put the flour into a plastic bag- added the meat, shook it up to coat it
3. melt the butter in a fry pan on the stove then brown each side of each cube of meat (braise)
4. drain off excess fat
5. put the meat into the crock pot
6. add the onions and spices and onions soup mix
7. pour the water in
8. turn the crock pot on to high
9. cover and cook about 5 hours

To make gravy: dissolve remaining 1/4 c flour in a small amount of water ( use a bottle with a lid and put the flour and water in it, put on the lid and shake well)
Stir into the meat mixture, cook on high for an additional 30 minutes.