Marinated Pork Tenderlion

Ingredients:

1 Pork Tenderloin trimmed

1/4 Cup Olive Oil

1/4 Cup White Wine Vinegar

3 TBLS Water

1/4 Cup Sweet Onion diced

3 Cloves Garlic chopped

1 TBLS Oregano dried

1/2 TBLS Basil dried

1/4 TSP Salt

1/2 TSP Ground Pepper

Be sure to trim the silver skin off of the pork tenderloin.  Mix all ingredients in a ziplock bag and refrigerate up to 24 hours. I will do 3 = 4 of these and toss them in the freezer to pull out when needed.

Heat a grill or smoker until desired temperature.  I prefer a nice hot flame to sear the outside. The cooking time will vary due to size and desired cooking temp.  You can cook pork tenderloin @ Medium rare - medium without issues.  With this flavor I prefer a more done piece of meat.

Once cooked to desired temp remove from heat and let rest @ 5 minutes on a cutting board.

Cut from one end holding the knife at a 45 degree angle.  I use an electric knife but you can you what you prefer.  We severed ours with roasted potatoes and Zucchini Tots. Check out the link, we love these things!

Shrimp Primavera over Spaghetti Squash

Ingredients:

Serves 2

1/2 LB Shrimp peeled and devained

1/4 Red Onion diced

2 Cloves Garlic diced

1 Large Tomato cubed

12 Asparagus Spears cut into thirds

1 Cup Broccoli Florets

1/4 Cup White Wine

1 Lemon halved

1/4 Cup Parsley chopped

1 TBLS EV Olive Oil

1 Medium Spaghetti Squash

First you want to half the spaghetti squash and remove the seeds and pulp. Then steam the squash for about 8 - 10 minutes depending on size.  Try not to over cook.  You want the squash to keep its noodle like consistency for this dish. 

Take the asparagus and broccoli and steam for about 2 minutes.

While the squash is steaming heat a saute pan over medium high heat and add oil once hot.  Add the onions and saute about 3-4 minutes then add the garlic.  Once the garlic gets fragrant, about 2 minutes, add the shrimp. When the shrimp starts turning pink add the drained broccoli,asparagus, and tomatoes. Cook about 2 minutes and add the white wine.  Let the wine reduce about half and squeeze 1/2 the lemon in and toss with parsley, salt and pepper (I use crushed red pepper).

Plate the spaghetti squash by removing from the husk with a fork.  Start at the top and pull down "shredding" the squash.  Top with about have the shrimp and veggie mixture. Add some parmesan cheese and extra lemon if desired.

Pimento Cheese Stuffed Chicken

Ingredients: 

4 Chicken Breast Cutlets (pound if needed)

3 oz Smoke Gouda grated

4 Tbls Pimentos

1 Tsp Garlic Power

1 Tsp Onion Powder

1/2 Tsp Mrs Dash Table Blend

Paprika

Olive Oil Spray

Pre-heat oven to 375. Mix the Cheese and next 5 ingredients (optional ingredient is black olives).  Lay out a chicken breast and place 1/4 of mixture on each breast and roll up and place in an oven safe container. Spray with Oil and sprinkle with Paprika.

Bake for @ 15 - 18 minutes depending on size.

I served these with some Blackened Shrimp, Peas and Broccoli.  The shrimp were dusted with Bob's Cajun Spice Mix and cooked in a cast iron pan for about 2 minutes on each side in canola spray. The field peas are boiled in water with 1 packet of Herb Ox Chicken Bouillon, 1 tbls Olive Oil, pinch of Garlic powder and dried minced Onion.  The broccoli was steamed in vegetable broth and Table Blend.