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Perfect Pork Tenderloin in 5 Easy Steps

September 13, 2012 · by · 1 Comment
Citrus Rubbed Pork Tenderloin from ItsYummi

On a typical day of food blogging, a mouthwatering recipe of mine would be intertwined with witty words, silly stories, or fun food facts.  However, today is NOT a typical day.  The thing is, last night's dinner was so flippin' delicious that I'm craving a pork roast sandwich for breakfast, and I don't have a lot of time because dirty laundry and dust bunnies are sitting on my desk begging for my attention.  I kid you not... they really are!   How one dirty sock mysteriously appeared on my desk has yet been determined.  It may have been Mr. Wonderful's way of hinting that he's down to his last pair... or it could be the doing of CoJack the wonder cat.  In either case, I need to relay this yummilicious recipe to you in the most effective and least time consuming manner so that I can run to the kitchen and feed my face before I start on the icky housework.

BEHOLD... the PERFECT pork tenderloin... in 5 easy steps!

 

STEP ONE:

Purchase a 1-2 pound, quality grade pork tenderloin and a jar of Feiny's Citrus BBQ Rub

 

STEP TWO:

Remove any silver skin from the tenderloin and generously apply 1/4 cup of the rub to all sides of the pork.  Wrap tightly in plastic wrap and allow it to marinate for at least 2 hours. (I let it sit in the fridge overnight and then pulled it out 30 minutes before I was ready to cook it so it would have time to come back to room temperature)

 

 

STEP THREE:

Preheat your oven to 375.  Heat a couple of tablespoons of your favorite oil (I used the Pompeian OlivExtra Mediterranean Blend that I got FREE as part of my Smiley360 mission) over medium heat in a large ovenproof pan and sear the pork on all sides.  Add some sliced onion and lemon, deglaze the pan with 1/2 cup of white wine and roast in the oven until the internal temperature of the pork reaches 147 degrees (about 20 minutes).  FOOD FACT: The brown bits in the bottom of a saute pan are known as "fond".  I'm SO fond of fond!  It's where all of the truly yummilicious flavors of a dish come from.

 

 

STEP FOUR:

While you're waiting for the roast to cook, make your favorite side dish(es).  To highlight the great citrus flavors in my roast, I chose to make pineapple mango quinoa.  It was as simple as preparing the quinoa according to package directions, allowing frozen chunks of mango and pineapple to thaw, then tossing them with the finished quinoa along with 2 teaspoons of low-sodium soy sauce.  I had a couple of slices of pineapple left over, so I opened the oven and tossed them into the pan.  Incidentally, eating caramelized pineapple is like making sweet love with your tongue.  It's beautiful and wonderful and once it starts, you never want to stop.

 

 

Is it getting warm in here?  I'm sorry...sometimes my passion for food gets the better of me.  OK, let's move on to STEP FIVE...

 

Let  your tenderloin rest for 10 to 20 minutes before slicing.  This is a very important and often overlooked step.  If you remove that perfectly cooked tenderloin from the oven and immediately slice it up in your frenzy to feed it to your beautiful face, not ONLY will you end up with scorching second degree burns on the roof of your mouth (OUCH!), you will also lose all of the lovely juiciness.  Those juices will ooze all over your cutting board, drip down onto your freshly mopped floor and cause all sorts of mayhem and frustration.  You could slip and break a bone.  Worse yet, if you're a pet owner, you can be assured that you will have dogs and/or cats at your feet quicker than Lindsey Lohan on a bottle of booze.  So please heed my warning.  Let your roast rest.  Use the time to set the table, help your favorite mini-me finish up their homework, or catch up on a few minutes of The Voice while you receive eye rolls from the other side of the room.  What?  It's a good show!  Go on and eat your dinner...

Citrus Rubbed Pork Tenderloin
 
Created By:

Recipe Category: Main Dish
Cuisine: BBQ
Serves: 4-6
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This juicy boneless pork tenderloin is seasoned with a smoky citrus rub. It's a quick, easy, but elegant dinner any night of the week.
WHAT'S NEEDED
  • 1-2 pound center cut pork tenderloin
  • 1/4 cup Feiny's Citrus BBQ Rub (or more, if needed)
  • 2 Tablespoons oil (I used Pompeian OlivExtra Mediterranean Blend)
  • 1 cup white or yellow onion, thinly sliced
  • 1/2 cup dry white wine

HOW TO MAKE IT
  1. EARLY PREPARATION
  2. Remove any silver skin from the pork and generously apply the BBQ Citrus rub all over. Wrap pork tightly in plastic wrap and refrigerate for 2-12 hours. About 30 minutes before cooking, remove from refrigerator and allow pork to come to room temperature.
  3. TO COOK
  4. Heat oven to 375 degrees F.
  5. In a large oven proof saute pan over medium heat, add oil. Place the rubbed pork into the pan and brown it for 2 minutes per side. Add sliced onions and cook over medium heat for about 2 minutes. Deglaze the pan by adding the wine and stir gently with a wooden spoon or heat proof spatula to remove brown bits (fond) from the bottom of the pan.
  6. Place pan into the oven and cook uncovered for 20-25 minutes or until the internal temperature at the thickest portion of the pork reads 147 degrees on a meat thermometer.
  7. Remove the pan from the oven, place a sheet of aluminum foil lightly over the pork, and allow it to rest for at least 10 minutes. Slice against the grain and if desired, drizzle with the pan juices and caramelized onions.

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Filed Under: 5 ingredient dishes, pork, Side Dishes · Tagged: , , , , , ,

Cheesy Chicken Enchilada Casserole

July 22, 2012 · by · 10 Comments
Cheesy Chicken Enchiladas from ItsYummi.com

I need to rant a little bit.  Please stand by....

I've been having a rough time at the grocery store lately.  I've aptly named my problem GROCERY GOUGING.  Like many of my friends, I'm on a VERY tight grocery budget, but apparently that memo never reached the eyes of grocery store managers because the prices of the groceries we're consuming continues to skyrocket.  To make matters more disgusting, the prices are going up and the quality is rapidly declining.  I'm sure the extremely hot weather has something to do with the poor crops, but good gravy... just ONE time this summer, I would love to buy a tomato that isn't already fire engine red when I get it, or pick up a zucchini that actually resembles a zucchini and not a mushy pickling cucumber.  OK... rant over.  It's time to cook, and I'm in the mood for a little Mexican fare.  How about something cheesy and full of good-for-you chicken, black beans, some veggies, and a little zing-a-ling-a-ling for your taste buds?!  Behold my cheesy chicken enchilada casserole!

 

 

Don't you just love it?!  I sort of want to throw my face right into it.  It would be divine. Well, except for the 2nd degree burns on my face.  And the chile peppers ripping into my eyeballs.

 

The day I made this, it was like eleventy hundred degrees outside, but I didn't care.  I was craving the cheesy pollo, my friends.  Let me tell ya, when a melted cheese dish calls your name and you live in the DAIRYLAND state, you'd be wise to listen to that craving.  So I did.  There was just a teeny little problem.  I didn't have any chicken thawed out.  OH SNAP.  This is why I really need to start planning my meals out a couple of days in advance.  But I'm afraid to plan.  I LIKE being spontaneous!  Besides, what would happen if I pull a pound of ground beef out of the freezer to make burgers and then I'm not in the mood for anything but pancakes?  This does happen occasionally.  I can be SO high maintenance when it comes to food.  Besides, if I'm cooking, I might as well make something that I want to eat, right?  OK, that sounded a tad bit selfish.  But it's the TRUTH and they say that the truth will set you free!!  I wanna be free!  I also want my groceries to be free.  Oh geez... I digress.

 

ANYHOO, my point is....because I didn't have any chicken thawed out, I got resourceful and used canned white meat chicken.  It's normally a bit on the dry side, which is why it makes it an excellent ingredient for things like chicken salad with lots of mayo, or something saucy like these enchiladas.  The chicken soaks up all of the juices and flavors from the salsa and becomes quite yummilicious when it hits your taste buds.  Now it's time to give it a try for yourself.  If you don't mind, please come back after you've made a pan of this and let me know how wonderful it tastes.  If you want, you can even tell me you have crazy mad love for me.  I won't mind.  I love being helpful.

 

I hope you have an awesome week.  Don't forget to feed your stomach AND your spirit!

~ Becca

 

Cheesy Chicken Enchilada Casserole
 
Created By:

Recipe Category: Main Dish
Cuisine: Mexican
Serves: 6
Prep time:
Cook time:
Total time:
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This quick and easy chicken enchilada casserole can be assembled ahead of time and cooked when you're ready to eat. After cooking, it also freezes well.
WHAT'S NEEDED
  • 1 Tablespoon canola oil
  • 1/4 medium white or yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 pound boneless, skinless chicken breast meat, cooked and diced
  • 1 packet/envelope taco seasoning
  • 1/4 cup water
  • 1 cup cooked black beans
  • 1 cup frozen corn niblets
  • 1 small can chopped green chiles
  • 1 small jar corn & black bean salsa (I used Newman's Own)
  • 1 small can red enchilada sauce (I used Old El Paso)
  • 9 (7-inch) corn tortillas
  • 1 cup shredded Mexican blend cheese (I used Sargento Reduced Fat)
  • 1/8 cup chopped cilantro (optional), for garnish
  • sour cream (optional), for garnish

HOW TO MAKE IT
  1. Heat oven to 400 degrees F.
  2. Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally until translucent. Add garlic and continue cooking about 1 more minute, being careful not to burn the garlic.
  3. Add the cooked chicken, taco seasoning, and water to the pan and use a fork to shred the chicken.
  4. Add the chiles, black beans, corn, and salsa and stir to combine. Simmer on medium heat for 5 minutes, or until heated through. Turn to low and keep warm.
  5. Place 1/4 cup enchilada sauce into the bottom of a 9 x 13 inch casserole dish. Use a spatula to spread the sauce so that it covers the bottom of the dish.
  6. Place 3 tortillas on top of the sauce. Spread one half of the chicken mixture on top of the tortillas and top with 1/3 cup of the shredded cheese. Place 3 more tortillas on top of the cheese and then add another 1/4 cup of enchilada sauce, the other half of the chicken mixture, and another 1/3 cup of cheese. Top with 3 more tortillas, the remaining enchilada sauce, and the remaining cheese.
  7. Cover the casserole with aluminum foil and bake at 400 degrees for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and let the casserole rest for 5-7 minutes to help make it easier to cut and serve.
  8. Top with more salsa, sour cream, cilantro, or any of your other favorite taco toppings, if desired.

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I shared this recipe at the Spatulas On Parade "Swap N Share" party!

Spatulas On Parade
Filed Under: casseroles, Chicken, recipes · Tagged: , , , , ,

Frugal Feeding – Ham and Cheddar Waffles with Bacon

April 3, 2012 · by · Leave a Comment
Photo Credit: Bon Appetit

Happy Tuesday! I hope your week is off to a fantastic start! I'm so excited for Easter I can hardly contain myself. OK, let's be real. I'm just as excited for the yummilicious FOODS of Easter as I am for the day itself. I can already taste the roasted leg of lamb, the rosemary potatoes, the deviled eggs, hot cross buns...oh my. I have to stop. It's FAR to early in the week to be drooling over the foods of next Sunday! Let's just have some breakfast for dinner and call it a day, shall we?

Photo Credit: Bon Appetit

I LOVE breakfast for dinner, and I believe that a truly tasty breakfast should involve consuming as many pork products as possible, so these ham & cheddar waffles fit my bill quite well.  Especially when you serve them with a slice or two of bacon... which happens to be on sale this week at Copps, Pick 'N Save, and Rainbow Foods for $2.88 for a 16 oz. package.  SCORE!

If you want your dish to be extra creative and fancy schmancy, make these adorable bacon cups and fill them with a tossed salad.  Total eye candy and tasty to boot.  DOUBLE SCORE!

DISCLAIMER: If you do make these, your total amount spent per serving will likely exceed $1.00, but not by much, so if they look good to you, GO FOR IT!  :)

Photo & Recipe Credit: NotMartha.org

My last post listed all of the ingredients you'll need for this dish, as well as links to printable coupons and grocery circular match-ups.  Click HERE to refer to it.

This dish fits into the "frugal feeding" category, because it can be prepared for $1.00 or less per serving.  Be sure to take advantage of the great sales and coupons out there this week so that you can stretch your dollar to the fullest!

Print
Ham and Cheddar Waffles with Bacon

Rating: 51

10 minutes

10 minutes

Total Time: 20 minutes

4 waffles (16 pieces)

Serving Size: 1 waffle

509 per waffle (4 pieces)

28 grams

Ham and Cheddar Waffles with Bacon

These waffles are loaded with ham and sharp cheddar cheese, making them great for any meal of the day! The best part is that they can be made for less than $1.00 per serving!

WHAT YOU\'LL NEED

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1.5 cups (12 oz.) milk, any variety
  • 1 large egg, lightly beaten
  • 4 Tablespoons unsalted butter, melted and cooled
  • 2-4 ounces thinly sliced and chopped ham
  • 1 cup (8 oz.) shredded cheddar cheese

HOW TO MAKE IT

Heat waffle iron, and heat oven to 200 degrees F.

Whisk flour, baking powder, sugar and salt into a large bowl.

Stir milk, egg, and butter into the flour mixture until just combined. Fold in the ham and cheese.

Mist the waffle iron with cooking spreay.

Pour about 3/4 cup of batter onto the iron, and use a silicone spatula to spread the batter out to the edges.

Cook until the waffle is golden, about 8 minutes. Keep warm on a plate in the oven while you make the rest of the waffles. Repeat with remaining batter, misting the iron with more spray as needed.

Notes

These waffles freeze well and can be reheated in the toaster for a quick and easy snack.

COST PER SERVING (include a slice of bacon on the side): $.98

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MORE COUPONS!

Grocery Coupon Network

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Garlic Shrimp with Linguine

January 27, 2012 · by · 6 Comments
GarlicShrimpLiguine

It's not often that we can afford to splurge on seafood for dinner, so when we do, I want the dish I make us to be as fresh and flavorful as possible.  This dish brings that desire to reality in a major way.

I absolutely adore garlic, and ever since Lia Marie's was generous enough to allow me to review their two garlic spreads, I've been in a garlicky heaven!  Garlic butter is a wonderful compliment to virtually every variety of seafood dish, and since I happened to have both varieties of Lia Marie's in the house, I decided to find a way to use them both.  After all, do I look like the kind of girl who would turn her nose up at destiny?  I think not!

Onward and upward, let's dig in this rich, creamy, dreamy dish!

Print
Garlic Shrimp with Linguine

Rating: 51

4 servings

Garlic Shrimp with Linguine

WHAT YOU\'LL NEED

  • 14 ounces uncooked linguine
  • 1 pound uncooked shrimp (20-24 count)
  • 1/2 cup of roasted red bell pepper, sliced into thin strips
  • 2 ounces minced garlic
  • 6 ounces Lia Marie's Original Garlic Butter spread
  • 1/4 cup white wine
  • 2 lemon wedges, juiced, plus 1 wedge, for garnish
  • 1-ounce freshly shredded Parmesan cheese
  • Pinch minced fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
    • For the Bread
  • 1/2 loaf of French or ciabatta bread
  • 2 ounces of Lia Marie's 4 Cheese Garlic Butter spread

HOW TO MAKE IT

Cook pasta in boiling water until al dente.

In a saute pan over medium heat, add the garlic butter, wine, and the crushed garlic.

When the butter starts to bubble, add the shrimp and toss until they're coated. Cover the pan and allow the shrimp to steam for approximately 4-5 minutes, until the shrimp are no longer translucent and become pink.

Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the shrimp mixture.

Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge and toasted garlic bread.

For the garlic bread

While the shrimp are cooking, slice the bread and spread one side of each slice with the 4-Cheese Garlic spread. Place onto a sheet pan under a broiler for 2-3 minutes, until golden brown.

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Oh, lest I forget... there's a fabulous coupon good for $1.00 off over at the Lia Marie's Facebook page.

If your store doubles coupons, you can save even more money, so be sure to head over and print one out.  I've got a link on the sidebar over to your right, too.

Let me just say that if you live outside of Wisconsin, Missouri, or Texas, you're not going to be able to find this awesome product....yet.  New stores in new territories are in the works, though!  In the meantime, you can use regular butter with some crushed garlic or garlic powder added to it as a substitute for the Lia Marie's.

I'd love to know what you think of this recipe and/or Lia Marie's (if you've ever tried it). To entice you to leave me  a comment letting me know, I'm going to give away a FREE container of it to one of you.  All that's required to enter is for you to leave a comment on this post with your thoughts.  For 2 extra entries, you can "Like" Lia Marie's Facebook  pageand for a 3rd bonus entry, you can like my Facebook page.  A 4th bonus entry can be had by Tweeting about this giveaway!  Just use the Rafflecopter form below to enter, and I'll draw a winner on Saturday night.  GOOD LUCK!

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Filed Under: coupons, Deals, giveaway, recipes, seafood · Tagged: , , , , , , ,

Creamy Garlic Gnocchi with Roasted Peppers and Peas

January 19, 2012 · by · 6 Comments
ParmesanGarlicGnocchi

Last year, I came across a great article listing some health benefits of garlic.  I've always enjoyed adding garlic to dishes, but after learning about the uber healthiness of it, I started adding it to nearly every savory dish I made.

That's why I was super excited when the Lia Marie company approached me about reviewing their new garlic spreads.  Another reason to use garlic?!  Don't mind if I do!  Besides, I'd seen the tubs of garlicky goodness sitting alongside the butter and tub margarine at my local grocery store and I'd been itching to give it a try.  If you haven't seen it in your store yet, you can use their handy product locator to find a store in your area that carries it.

After going here and learning a bit more about the product and what ingredients are used to make it, I felt good about purchasing a tub of each variety.  I had a feeling that I'd love the original garlic spread, but the cheese freak in me was most excited about trying the 5-cheese garlic spread.  So into my basket went one of each...

 

I imagined all of the endless possibilities for using the spreads in place of butter and garlic in dishes that I enjoy like garlic chicken, shrimp scampi, and roasted garlic mashed potatoes, and I immediately drooled all over myself.  I may have drooled onto the cart a little too.  Thank goodness for wet wipes.

After I got home from the store and unloaded my groceries, kismet happened.  Then I had an epiphany.  I like using fancy words every once in a while.  Don't judge.

Kismet:  My Life As a Mrs. had just posted an amazing, easy recipe for Gnocchi in Parmesan Garlic Sauce

Ephiphany: Substitute Lia Marie's for the garlic in her recipe, and add some roasted red peppers and peas for color and a taste enhancement and you'll have a dish that may send you into orgasmic fits of happiness.

Then I heard angels singing.... or maybe it was just my next door neighbor blasting Adele on her iPod.  Didn't matter...I considered it fate, put on my apron, and started prepping dinner.

I had purchased some ready to bake bread sticks, which I sliced horizontally and slathered with the Lia Marie's Original Garlic Spread.  I placed them onto a cookie sheet and off to the side until I was ready to bake them up.

Using Tina's recipe as inspiration, here's what I put together for dinner:

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Creamy Garlic Gnocchi with Roasted Peppers and Peas

Rating: 51

5 minutes

15 minutes

4 servings

Creamy Garlic Gnocchi with Roasted Peppers and Peas

This creamy garlic gnocchi makes a great meal on the nights when you have little time to prepare dinner. Serve it up with a salad and some garlic bread sticks made with Lia Marie's original Garlic Spread and you'll have a fresh meal that the whole family will love!

WHAT YOU\'LL NEED

  • 1 pound gnocchi
  • 4 tablespoons (2 oz.) Lia Marie's Four Cheese Garlic Spread
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, roasted and diced small
  • 1/2 cup frozen peas
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup gnocchi cooking liquid
  • 1/4 cup (2 oz.) heavy cream or half & half (OPTIONAL)
  • freshly cracked black pepper
  • salt

HOW TO MAKE IT

Cook gnocchi according to the package instructions (I like to salt the water until it tastes "like the sea"). Be sure to reserve 1/4 cup of the cooking liquid.when you're draining the gnocchi.

In a saucepan, melt the garlic spread over medium-high heat. Once the pan is hot, add the red bell pepper, peas, and minced garlic. Saute for 1 minute, stirring constantly so that the garlic doesn't burn..

Add the cooked and drained gnocchi, top with the Parmesan and cooking liquid. Stir until nice and creamy. Reduce heat to a low simmer and allow the liquid to reduce (about 3-4 minutes). Season with salt and pepper to taste. and garnish with additional grated Parmesan, if desired.

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I love this product so much, you'll definitely see more posts using the Lia Marie's products in the future. In the mean time, I'd love to offer one of you a coupon good for a FREE Lia Marie's product to try for yourself. To enter, just enter using the Rafflecopter form below.
If you can't wait to see if you've won, head on over to the Lia Marie's Facebook Page and print out a $1 off coupon.

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Sunday Supper – Herb Roasted Chicken and Potatoes

December 11, 2011 · by · Leave a Comment
Herbed Chicken

Roasting a chicken is a healthy, economical, and tasteful way to put a main dish on the table. If you can, splurge on a free-range or locally raised bird. The improved taste is amazing!

Print
Herb Roasted Chicken and Potatoes

Rating: 51

15 minutes

1 hour, 30 minutes

4-6 servings

WHAT YOU\'LL NEED

  • 3 russet potatoes, cut into chunks or 1/4" slices
  • 2 tablespoons olive oil
  • 1/4 cup chopped parsley
  • 3 sprigs fresh rosemary
  • 1 roasting chicken (4-6 pounds)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 lemon

HOW TO MAKE IT

Heat the oven to 375 degrees and put an oven rack onto the middle rack of the oven.

Toss the potatoes with olive oil and parsley. Place into the bottom ofa roasting pan large enough to hold the chicken.

Place the chicken on top of the potatoes. Rub the chicken with olive oil and squeeze the juice of the lemon over the chicken. Place the lemon and rosemary sprigs inside the cavity of the bird. Sprinkle the chicken with kosher salt and a few grindings of pepper.

Roast the chicken until golden brown and cooked to an internal temperature of 163 F, about 1 1/2 hours. The leg bones will wiggle easily in their sockets and the juices should run clear, not pink.

Let the chicken rest on a platter for about 20 minutes before carving it. Keep the potatoes warm in the turned off oven while the chicken in resting.

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Don't forget to check out this week's coupons to help you save money on your groceries!

Filed Under: 5 ingredient dishes, Chicken, recipes · Tagged: , , , , ,

Money Saving Meal w Coupons 11/4 – 11/10

December 7, 2011 · by · 1 Comment
RockyRoadCupcakes

The best deals for the week of 12/4 – 12/10 are found at PIGGLY WIGGLY.

Grab your coupons and get ready to make a fabulous meal with very little money!

Click here for great coupon savings

 

RECIPES ARE SHOWN BELOW

 

MAIN DISH: Mediterranean Pork Chops

Photo Credit: MyRecipes.com

 SALES & COUPONS TO USE

Assorted PORK CHOPS = $1.99 per pound

The recipe could also be made with boneless chicken breast = $1.29 per pound (previously frozen)

 

Red Gold DICED TOMATOES = $.29 each WYB 2 (with in-store coupon and separate $5.00 purchase)

use this manufacturer's coupon for $1/3 Red Gold tomato products and your tomatoes will be FREE!

 

Print
Mediterranean Pork Chops

Rating: 41

10 minutes

45 minutes

Total Time: 55 minutes

4-6 servings

Serving Size: 1 pork chop

WHAT YOU\'LL NEED

  • 4 to 6 pork chops
  • 2 tablespoons chopped onions
  • 1 green bell pepper, sliced into rings
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

HOW TO MAKE IT

Brown pork chops in hot oil; drain off excess fat.

Add onion, green pepper, and tomatoes. Season with salt and pepper. Cover and cook over low heat until chops are tender and have reached an internal temperature of at least 150 F, about 30-40 minutes.

Remove chops and arrange on a warm platter with hot cooked rice or pilaf in the center, if desired.

Notes

If substituting boneless, skinless chicken breast, internal temperature must reach 165 for proper & safe cooking.

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SIDE DISH: Spanish Rice

Knorr Fiesta Sides Spanish Rice             $10/10 =    $1.00 each

 

DESSERT: Rocky Road Cupcakes

SALES & COUPONS TO USE

5 lb. bag Pillsbury FLOUR = $1.69 (limit 2)      FREE with 4,200 Pig Points

4 lb. bag Food Club granulated white SUGAR = $1.99 (limit 1)

1 lb. Land-O-Lakes BUTTER = $2.99 (limit 3)

Land O'Lakes Butter Packages $0.50/2 Exp. 12/31/11 SS 10/23/11

PRICE AFTER SALE & COUPON = $2.49 ea (WYB 2)

1 dozen Food Club large EGGS = $.99 (limit 2)     FREE with 2,100 Pig Points

2 lb. bag Food Club brown or POWDERED SUGAR = $1.29 each

10 - 10.5 oz. bag Food Club regular or MINIATURE MARSHMALLOWS = $.79 each

11 - 12 oz. bag Food Club BAKING CHOCOLATE CHIPS = $1.49 each

1 lb box Food Club BAKING SODA = $.49 each

If you don't have the time (or desire!) to bake cupcakes and frosting from scratch, take advantage of the great sale on Pillsbury cake mix and frosting this week!

PILLSBURY CAKE MIX $.89 each          FREE with 21,000 Pig Points

PILLSBURY FROSTING = $1.59 each

Pillsbury Frosting or Brownie Mix $1/2 Exp: 1/31/12 RP 11/06/11

For access to more great coupons, click here or select your coupon below:


 

Print
Rocky Road Cupcakes

Rating: 51

20 cupcakes

Serving Size: 1 cupcake

Rocky Road Cupcakes

These moist, decadent cupcakes topped with a classic, easy-to-make chocolate buttercream frosting are sure to please!

WHAT YOU\'LL NEED

    FOR THE CUPCAKES
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 cup hot water
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon coarse (Kosher) salt
  • 1/2 cup unsalted butter -- 2 sticks; 8 oz.
  • 1 1/2 cups granulated white sugar
  • 2 large, whole eggs -- room temperature
  • 1 large, whole egg yolk -- room temperature
  • 1 3/4 teaspoons vanilla extract
  • 2/3 cup sour cream -- room temperature
    • FOR CHOCOLATE BUTTERCREAM
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
    • FOR THE TOPPING / DECORATION
  • 60 mini marshmallows
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup roasted peanuts

HOW TO MAKE IT

FOR THE CUPCAKES

Heat the oven to 350 F. Line muffin pan with 20 paper liners.

In a 2-cup glass measuring cup, whisk together the cocoa powder and hot

water until smooth, then set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a medium saucepan over medium heat, combine the butter and sugar, stirring occasionally until the butter is melted and the mixture is combined. Remove from the heat and transfer to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until the mixture is cool, about 4-5 minutes.

Add eggs and egg yolk, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Mix in vanilla extract and cocoa mixture until incorporated. With the mixer on low speed, add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Fill the cupcake papers three-quarters full. Bake for 18-20 minutes, rotating the pans after 10 minutes. Cupcakes are done when a toothpick comes out clean. Allow the cupcakes to cool for 5-10 minutes before transferring to a wire rack to cool completely.

FOR THE BUTTERCREAM:

Cream the butter for a few minutes on medium speed in a mixer with the paddle attachment on.

Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl.

Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) and mix until the sugar and cocoa are absorbed by the butter.

Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more powdered sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

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Cheesy Chicken Bacon Bundles

September 7, 2011 · by · Leave a Comment
5-ingredient fix

This is one of the simplest 5-ingredient dinners I've made to date. It may be small in ingredients, but it's big in flavor!

5-ingredient fix

Print
Cheesy Chicken Bacon Bundles

Rating: 51

10 minutes

35 minutes

Total Time: 45 minutes

4 servings

This 5-ingredient chicken dinner may be small on ingredients, but it's large on flavor!

WHAT YOU\'LL NEED

  • 4 boneless skinless chicken breasts
  • 8 slices bacon
  • 8 oz. of Philly cream cheese
  • ½ cup frozen spinach (thawed, drained, squeezed of liquid)
  • tsp. of lemon zest
  • 1 tsp. of lemon juice
  • 2 tsp. of black pepper

HOW TO MAKE IT

Heat oven to 375 F.

Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a mallet, pound the chicken breasts flat.

In a medium sized mixing bowl, use a hand mixer or wooden spoon to combine cream cheese, spinach, lemon zest, lemon juice, and black pepper. Lay some of the mixture into the center of each piece of chicken.

Roll up each piece and wrap two pieces of bacon around each one, inserting 2 toothpicks into each one to hold the bundle together.

Bake in a baking dish that’s been sprayed with non-stick spray at 375 F for 35 minutes or until the internal temperature of the chicken reaches 163 F.

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Christmas Eve Dinner Delights

December 24, 2009 · by · 1 Comment

I've been busy cooking my heart out in the kitchen all afternoon. Dinner is just a couple of hours away, and my apartment is filled with wonderful smells!

I made a batch of dinner rolls earlier, which decided they did NOT want to rise properly. Fortunately, my live-in taste tester extraordinaire says they still taste delightful!

I also made a batch of asparagus potato chowder.

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The recipe called for this to be served cold, but it tastes DELIGHTFUL warm, so that's how I'll be serving it. The link to the recipe is here

We'll also be enjoying a mixed green salad with a cranberry-orange viniagrette dressing that I'll be making shortly.

Our main course will be a beef eye of round roast. The fact that I got the roast on sale for $1.89 a pound makes this meal even tastier! The cut of meat comes from the back portion of the animal, making it a bit tricky to cook without getting tough. The key is to keep as much moisture in it as possible. So, I dry rubbed it with a blend of sea salt, garlic powder, and black pepper. That's it...nothing more will be needed to make it INCREDIBLY moist and delicious. It's ALL in the cooking method:

Directions
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Mine won't be out of the oven for another hour, but HOPEFULLY, this is what it will look like:

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Our dessert will be simple and sweet. A steaming hot cup of coffee and some of the Christmas cookies that I made last weekend.

Regardless of what your Christmas holiday plans are, my prayer for you and your loved ones is that it will be a day of peace, love, and promise of hope for a wonderful new year! A BLESSED HOLIDAY TO YOU ALL! Love, BECCA

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