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Food, general thoughts, food…


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Italian Pork Tenderloin

The last of the pork tenderloin has been used. It was delicious and I don’t regret buying 7 trays of it and freezing them one bit, even though I had never cooked pork tenderloin previously. Sometimes you just have to take an opportunity when it presents itself and trust that you will make something good out of it.

This was the last of it and I wanted to make it count. This was a super tasty meal that I will make again should the opportunity present itself in the form of more tenderloin on sale. I might even try it substituting chicken, it should still hold up well.

Italian Pork Tenderloin
4 servings

2 tablespoons olive oil
1/4 cup chopped bacon
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup chopped onion
750g pork tenderloin, cut into strips
1/2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Heat the oil in a skillet over medium-high heat.
Saute the bacon, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender.
Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
Stir the broth and heavy cream into the skillet, and season with salt and pepper.
Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until sauce is thickened.

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Creamy Lemon Chicken Pasta

Scrolling through my recipe file, looking for something tasty for dinner, I can upon this dish. As soon as I saw it, I knew it was ‘the one’ I had to try this recipe, the sooner the better. It did not let me down.

I could eat this every day and not get sick of it. It was light and tasty and the sauce clung to the noodles making every bite a delicious creamy lemon flavoured taste of heaven. Maybe I was just hungry but this dish ticked all of my boxes, simple, tasty, easy and quick to make. I could have eaten a truck load of it (I restrained myself to one bowl, but it took real effort)

Creamy Lemon Chicken Pasta
Serves: 2

280 mL double cream
3 chicken breasts, diced (I used thighs, of course)
Pasta shapes
Rind of 1 lemon, finely grated
juice of 1 lemon
Grated cheese
2 cloves garlic, sliced thinly
Olive oil

Heat up a small amount of the oil in the frying pan.
Add chicken and garlic to pan and fry until cooked.
Cook pasta as per packet instructions.
Once chicken has cooked, pour in the cream and add grated cheese.
Add the lemon juice and rind into the chicken mixture.
If the mixture needs thickening, add a small amount of cornflour and stir. (I didn’t do this, it was thick enough)
Drain pasta once cooked and mix through chicken.


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Crock Pot Cheese Pie

I wondered at the name ‘cheese pie’ until I had made this recipe. This is clearly a macaroni cheese recipe, where the pie comes in I didn’t know. As it turns out this is a firm recipe that could very easily be sliced and served as opposed to spooned out, hence the ‘pie’ I guess.

As I was out of paprika I substituted some Mexican chilli powder which I found added some welcome spice to an otherwise fairly bland dish. Luckily the kids are happy with spicy and all love macaroni cheese anyway so this was a hit.

It is a quick recipe for the slow cooker, only 4 hours, and I think it would be an easy way to prepare a side dish while you spent more quality time on the star of the show.

 

Crock Pot Cheese Pie

225g macaroni, cooked and drained
1 can evaporated milk
1 1/2 cup milk
2 eggs
1/2 cup melted butter (I used a bit less)
2 cup sharp cheese
1 cup mild cheese

Grease crock pot with 2 tablespoons oil. Add all ingredients and mix.
Cut thin slices of cheese and put on top. Sprinkle with paprika if desired.
(I sprinkled with Mexican Chilli Powder, it was a nice addition of spice)
Cook 3-4 hours on low.


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Creamy Chicken Pasta

This was a wonderful simple dish. Creamy and wholesome it didn’t have an overwhelming bite of flavour, rather a subtle, delicate flavour that you just can’t get enough of.
The addition of mushrooms would take it to another whole level, there is always next time!

Creamy Chicken Pasta

Serves: 4

500 g chicken breast, diced
250 g penne rigate pasta
30 g butter
1 teaspoons crushed garlic
¼ cup Parmesan cheese
1 tablespoon cornflour, mixed with enough milk to make a thick paste
300 mL cream
Seasoned pepper
Chives, chopped
Parsley

Boil pasta in lots of salted water, until just tender.
While pasta is cooking, melt butter in large saucepan and add garlic and chives.
Add chicken and stir to combine. Put lid on pan for 4 minutes.
Remove lid and stir chicken until just cooked.
Add cream and combined cornflour/milk mix.
Stir continuously until sauce thickens. If too thick add a little milk.
Add Parmesan cheese and seasoned pepper, stir.
When cooked, stir in parsley.
Drain pasta, add to chicken mix and stir until evenly coated, serve.


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Simple Fare

This is Bacon & White Wine Sauce over spiral pasta. Maybe not my most inspired recipe (and it looks REALLY yellow in the photo) but it tasted like pasta with pizza, so the kids thought it was a winner. Also it took me mere minutes to whip up, once the pasta was cooked it was ready.

Served with lots of black pepper (and tomato sauce in the husbands case) it was a meal I’d make again if I was in a hurry.

Bacon & White Wine Sauce

1 Tbls butter or oil
125g bacon, finely chopped
1/2 cup dry white wine
2 Tbls tomato paste
pepper
1/3 cup cream
1 egg, beaten

Heat butter or oil. Fry the bacon until crisp.
Add wine, tomato paste and pepper.
Simmer gently for 5 mins, stirring occasionally.
Pour tomato mixture over cooked pasta.
Mix cream and egg together and pour over pasta.
Mix and reheat very gently.


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Fasta Pasta

It was Friday and the kids would be with us so the natural answer is pasta bake.

Picking up the kids requires lots of driving and usually the answer to the dinner question is fast food! Trying to be a bit more budget conscious and with a natural aversion to all things touched by random teenagers, I settled on pasta bake. Both the kids like it and it is an easy meal I know they will eat.

I thought I’d try a new recipe, you know rather than the ‘dump a bit of this and a bit of that in with mince and macaroni’, which is my usual style of pasta bake.

Anyway this ended up being pretty tasty. The green onions came through strongly, a lot stronger than I thought they would. The kids didn’t seem that thrilled with it to be honest but husband and I loved it and there is a good chance they were just sulking because it wasn’t fast food. I’ll make it again, I imagine it would freeze well but there wasn’t enough left to bother this time around.

Sour Cream Beef Noodle  Bake

Serves: 6 (or 2 hungry adults and 2 miserable kids with a bit left over)

250g wide egg noodles (or whatever noodles you have, does it really matter?)
450g lean beef mince
1 tablespoon butter (I used olive oil)
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic salt
1 cup tomato sauce (not the ketchup kind, the pasta sauce kind)
1 cup cottage cheese, creamed
1 cup sour cream
1 cup chopped spring onions
1 cup grated sharp Cheddar cheese

Cook noodles in boiling salted water. Rinse in cold water and drain.
Preheat oven to 180C .
Brown meat in butter; add salt, pepper, garlic salt and tomato
sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream,
onions, meat sauce and noodles. Place in a casserole dish and
sprinkle with cheddar cheese.
Bake, uncovered, for 20 to 25 minutes.