This Beef Tenderloin recipe is amazing. You can easily adjust the basting ingredients based on your taste and diet restrictions but any way you go, it's delicious and oh so easy. And don't forget the key to making any meat great is to let it rest after cooking and before slicing. It really makes all the difference in world, in the world of meat anyway.
The Sweetheart Salad was devoured by my family. I'm not a fan of cherries so next time I'm making it with strawberry pie filling. It would work just as well.
Roasted Asparagus and Mushrooms - what can I say. This is a staple at our house and pretty much the easiest and most delicious side dish you can do. Love this recipe.
Man, I thought I would just do a couple recipes but I can't stop. I've got to include a slow cooker recipe because my slow cooker is probably my favorite kitchen appliance. Well, it and my Kitchen Aid stand mixer. I just couldn't function in the kitchen without them. Anyway, I'll just have to say, with no pride I promise, that the slow cooker recipes this week were great. If you're interested in the recipes, you can go on the store website, www.jandjfoods.com and look them up. Here was the line-up: Tex-Mex Sloppy Joes (de-lish); Parmesan Honey Pork Roast (have mercy); Chicken Parmesan (another staple at our house); Triple Berry Cobbler (love a dessert in the slow cooker) and a new one that my family loved - Creamy Mushroom Chicken.
Hope you enjoy!
1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter
Garlic Pepper, to taste
Granulated garlic, to taste
Directions:
- Preheat oven to 350 degrees.
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Ingredients:
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 15 ¼ - ounce crushed pineapple, drained
1 21-ounce cherry pie filling
1 cup chopped pecans
1 8-ounce whipped topping, thawed
Directions:
1. Beat cream cheese until smooth, add powdered sugar.
2. Fold in pineapple, cherry pie filling, pecans and whipped topping.
3. Chill and serve.
Roasted Asparagus and Mushrooms
Ingredients:
1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 teaspoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
Directions:
1. Preheat oven to 400 degrees. Lightly spray a cookie sheet with vegetable cooking spray.
2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with salt and pepper; toss well.
3. Lay the asparagus and mushrooms out on the prepared pan in an even layer.
4. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Creamy Mushroom Chicken
Ingredients:
¼ cup butter
1 .7-ounce package Italian dry salad dressing mix
1 can condensed mushroom soup
½ cup chicken broth
1 8-ounce cream cheese (can use reduced fat/calorie)
2 8-ounce package fresh mushrooms, quartered
4 skinless, boneless chicken breast halves
Hot cooked rice or angel hair pasta
Directions:
1. Melt butter in a saucepan and add Italian dressing packet. Stir in soup, broth and cream cheese until it combines and cream cheese melts.
2. Spray slow cooker with cooking spray or use a liner. Place mushrooms in the bottom of the slow cooker.
3. Place chicken on top of mushrooms and pour sauce on top of the chicken.
4. Cook on low for 5 hours.
5. Serve hot with rice or pasta.
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