Bacon-Wrapped Pork Tenderloin

This is one of my pictures posted on Facebook. I did collages or end result pictures instead of posting individual pictures. 

I will have a few of these, but for future cooking, I will photograph and list the individual steps.

I credit Kraft for this recipe.

This was another easy one, not too many ingredient and things I actually had on hand.

I followed this recipe with no changes, except to double glaze because I had 2 tenderloins, and I may have used one or two more pieces of bacon per tender. I tried to cover them completely. The amount would depend on the size of your tenderloins.

Ingredients

5-7 slices of Smoked Uncured Bacon

1 pork tenderloin (around 1lb.)

1/4 teaspoon of black pepper

1/4 cup of brown sugar

2 tablespoons of apple juice

1 teaspoon of Dijon Mustard

A dash of nutmeg

Directions

1. Preheat oven to 400F.
2. Line a pan with foil, spray lightly with cooking oil. (there are types of foil where cooking spray isn't needed.)
3. Lightly season the meat with salt(optional) and pepper. While most recipes are good, the meats sometimes lack..flavor, which a little salt and pepper can help.
4. Wrap the bacon around your tenderloins. I wrapped them to where the last end of the bacon was on the bottom of the tenders, against the pan.
5. Put in oven, uncovered, to bake around 20-25 minutes.
6. Mix and bring the rest of the ingredients to a boil in a sauce pan on the stove. Medium heat, #4-6 on my stove.
7. Halfway through the tenderloin cooking, baste the bacon wrapped meat with the glaze. Place in back in the oven for the second half of time, this time loosely covered with foil.

After a few minutes of letting it cool, it's ready to serve!

This is something I would serve again. 

Cream Cheese Pound Cake

Now this was a good one!

I credit Elizabeth's Edible Experience with this recipe.

I've made this more than once, all times successfully!

I made no changes to the recipe.

I will be posting it, but you can also visit her page by clicking above.

Ingredients

• 1 1/2 cups butter, softened at room temp
• 1 (8-ounce) package cream cheese, softened at room temp
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Directions

Beat butter and cream cheese at medium speed with an electric mixer until creamy. (do not over beat.)

Gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. 

Sift 3 cups of flour.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. 

Stir in vanilla.

Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Note: I know that's a long time for a cake to bake. One time, I went ahead and put it on 425 and made it in little over half the time. It's really up to you. I constantly checked it, just to make sure it was alright.

Another successful recipe!

Baked Chicken Fajitas

This is one of my pictures posted on Facebook. I did collages or end result pictures instead of posting individual pictures. 

I will have a few of these, but for future cooking, I will photograph and list the individual steps.

I credit Six Sisters' Stuff for the meal idea! (click name for original recipe)

MY Baked Chicken Fajitas Recipe:

(Serves 4-6)

Ingredients:
1 to 1.5lb pack of chicken tenders
1 (15 ounce) can of hunts diced tomatoes with onions and peppers
1 bag of frozen peppers and onions mix
2 Tablespoon vegetable oil
1 packet of fajita seasoning
1 teaspoon garlic salt
1/2 teaspoon pepper
12 flour tortillas

Directions:
Preheat the oven to 400 degrees. Line a 13×9 baking dish/pan with foil (really any size will due). Cut up the tenders into bite size pieces. In a medium sized bowl, mix EVERYTHING together (except the tortillas of course :)) Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.  Serve with warmed tortillas! (I microwaved each one for 10 seconds.)

Again, this is an easy one, the only real work is cutting up the chicken!

Philly Cheese Steak Egg Rolls

This is one of my pictures posted on Facebook. I did collages instead of posting individual pictures. 

I will have a few of these, but for future cooking, I will photograph and list the individual steps.

 This one was quick & easy. I made 12 egg rolls.

 I used Steak Ums philly steak, 10 of the slices for all 12 rolls. 

Cooked the steak with just a few drops of olive oil and w/e seasonings you like.

( I used garlic salt and pepper.)

 You can add cut up peppers & onions to the meat if you like.

 I used 12 slices of provolone cheese.

 The egg roll wraps have instructions on them how to roll it, pretty easy.

 Put the cheese first, close to the corner facing you, tablespoon of the meat on top.

 Take that same corner & start to roll it, tuck the corner under the meat.

 Bring the side corners in and keep rolling. 

But, the last corner after you roll it up, I dipped my finger in water and pressed it against that corner so it would stay on.

When placing in oil, put them in that outside corner down,

so when it starts to fry, it will stay in tact.

 I fried these, but you can bake them too.

 The less oil you use to cook the meat, the better.

 Drain what you can before you put it on the rolls.

 You don't want that extra oil in there if you choose to fry them.

Southern Skillet BBQ Pork

Southern Skillet BBQ Pork served with White Rice and Corn.

This was a last minute meal, a recipe I found on the package of pork. It comes from Easy Fresh Cooking. <--click for the original recipe.

    

1 package of bone in pork chops (this was from walmart, 6 in the pack)
1/2 cup of Italian Dressing
1/2 cup of BBQ Sauce
2 table spoons of Cajun Shake Seasoning
2 table spoons of cooking oil (optional)

I placed the Dressing, BBQ Sauce and Cajun Seasoning in a measuring cup, mixed it after the picture. (See it went a little over 1 cup. Oops!)

I poured my mixture over the pork chops. You can marinate these overnight, but because this was last minute, I opted for the 30 minutes.

I heated 2 table spoons of cooking oil in the skillet. Those chops were a little big, so I cooked in two batches. Before placing them in the skillet, I held them up and let the excess sauce fall back into the bowl. I then cooked them on medium to high heat, the # 8 on my stove. Because of the size and thickness of the chops, I cooked/browned them all on both sides, 5 to 7 mins EACH SIDE. Of course if you use thinner chops, less time.

Here, you can see that they are browned.

After both batches have been browned, I put them all back in the skillet and poured my left over sauce on top of them. I let them simmer on a low to medium heat, # 4 on my stove. Because of the size and thickness of these chops, I let them simmer for about 20 minutes, rearranging and turning them half way to insure they were cooked thoroughly. Of course with thinner chops, the times are shorter.

My End Result!

This was super easy and something I would serve again!

Thank you for viewing my first blog entry <3