Pork Medallions (super easy dish)

done

It’s a balmy night here with the humidity waiting on the rain.  I had a pork tenderloin out and decided to make pork medallions (which is a fancy term for the tenderloin sliced into 1 inch thick slabs).

Such an easy dish to make and very impressive for serving friends.  I don’t use a recipe but will tell you how I make them and you can follow along without worry of making sure it’s perfectly measured!!

tenderloin season sauce medallionschives

Season the tenderloin with about a tablespoon of sesame oil (or olive oil/garlic oil etc), salt, pepper, and garlic powder.

Pork Tenderloin (about 2 lbs)

Chives (grow your own indoors or out they are super easy to grow!!)

Butter, garlic powder, beef bouillon cubes, salt/pepper, sesame oil or other oil, parsley flakes (optional)

Cut into medallions (about 1 to 1 1/2 inches thick) and let sit for about 20 minutes

In saucepan measure 1 3/4 cups water with 2 beef bouillon cubes and boil to dissolve the cubes

Add 1 tablespoon butter and let it melt stirring frequently

Add 1 tablespoon cornstarch into 3 Tablespoons of water and stir to dissolve

Add cornstarch mixture to hot simmering broth slowly stirring the whole time

Add 2 Tablespoons chives and parsley and stir to thicken.  Set aside on low

Grill Medallions until no longer pink inside (about 5 minutes each side on medium heat)

Cook rice

Serve Medallions over rice with the sauce and extra chives on top.

We had ours with out homemade freezer applesauce (I will post recipe for that when I make more to replace our stock).  Applesauce should never be purchased it’s so easy and so much better making it yourself!!

applesauce cookies

For dessert I threw together these chocolate chip macaroon cookies before the kids got off the bus.  These are super easy (4 INGREDIENTS) and the recipe is here: coconut chocolate chip macaroon cookies

 

Navy Bean Soup

Image

We had scalloped potatoes and ham the other night so I had the ham bone left over after taking some meat off for the casserole. It’s very cold here today so I threw together this soup and let it simmer while we did barn chores and came into a nice hot lunch.

Image

Image

Image

Image

1 package navy beans (rinse well but do not soak)

some baby carrots or regular carrots diced

small onion diced

kale leaved chopped fine (your preference how much)

ham bone or cubed ham steak (this is totally optional as you don’t need the meat)

chicken bouillon cubes (I use 4 as mine are 1 cube per 2 cups of water)

8 cups of water

1/4 tsp. garlic powder

salt / pepper to taste

Toss all into a pot and simmer for an hour (or until beans are tender)

Perfect for our chilly afternoon, sneaking in some greens with the kale and served with warm bisquick biscuits!!

 

 

Rainbow Chicken Stir Fry

Image

This is as easy as it gets and so colorful it’s almost art served on a bed of rice.  This is a basic recipe and you can add anything you like such as cashews, water chestnuts, bamboo shoots, peanuts, flax seeds, mushrooms etc.

4 thin sliced chicken breasts cut into strips or cubes

one orange, green, and red pepper cut in strips

one small onion cut in thin strips

1 garlic clove minced small

1 cup of snowpeas

Approx. 4 Tablespoons Sesame Oil

1/8 teaspoon ground ginger

2 Tablespoons cornstarch

1 1/2 cups chicken broth

1 Tablespoon brown sugar

soy sauce to taste

Scallions to top

Brown Rice (I made enough for 4 servings)

Cooking:

Brown the chicken in 2 Tablespoons sesame oil until cooked through.  Set aside

Brown/soften the peppers, onions, snowpeas in remaining sesame oil (drizzle in more as needed)

Add all ingredients and cook until sauce thickens a little.

Serve over cooked rice and top with scallions.

Quick, Easy and Delicious!!

 

Chunky Potato Soup

What to do with all of that leftover ham after Easter??  Or maybe looking for a quick soup to fill you up with a piece of bread?  Well this soup will not disappoint. 

Image

This was “souper” easy to make and the kids ate 2 bowls each.  I made this from leftover ham I had frozen from Christmas.  A slice of fresh bread and this was a great quick and easy meal!!  As always you do not have to follow my recipe religiously except for the flour and milk!!

Image Image

Image

Chunky Potato Soup

  • 4 medium red potatoes (I did not have red so used regular russet potatoes and they were small so I used 5)
  • 2 c water
  • 1 small onion
  • 3 TBS butter
  • 3 TBS all-purpose flour
  • Crushed red pepper flakes (I am ashamed to say I am out of these so made it without)
  • Ground black pepper
  • 3 c milk
  • 1/2 tsp sugar
  • 1 c shredded cheddar cheese
  • 1 c cubed cooked ham
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender
Drain, reserving liquid. Set aside potatoes.

Measure 1 c cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste (I put a good 2 grinds of pepper in)  Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 c cooking liquid, milk, and sugar to onion mixture stirring after each addition

Add cheese and ham again stirring well

Simmer over low heat 30 minutes, stirring frequently.

Serve with warmed bread!! YUMMM

Let me know if you try it and if you found it as great as we did!!