In the world of cooking meat, the tenderloin is not only one of the most tender cuts, but also lean and healthy. The only problem with pork is that, since it’s so lean, it’s easy to over-cook (such a fine line between tasty, tender meat and shoe leather). For years I struggled using various ingredients and this technique and that. Finally, it came down to having a good marinade and a careful cooking technique. Marinade for grilled pork tenderloin The inspiration for this marinade starts at allrecipes.com, but I revised it many times to make it my own. You may

This is a recipe that a friend told me about, saying “you’ve gotta try Mississippi Chicken” – she was right! Its one of those oh-so-easy meals thanks to a trusty crockpot, a couple of seasoning packets (au jus and ranch dressing) and butter. The author at thecountrycook.net, uses boneless skinless chicken breasts. I also made them with boneless, skinless thighs and had great results so don’t get too hung up on specific cuts of meat. As long as it’s boneless and skinless, you will be fine. The recipe calls for peperoncini peppers, the whole kind, but the first time I

When you say “Jambalaya” most people will smile and say they love it. But a lot of people don’t make it. Why? Perhaps because it sounds exotic and the ingredients are sometimes hard to find. Andouille sausage, for instance. Not widely available. So, many years ago, I set out to make my own easy version of Jambalaya using readily-available ingredients. I call it: (What else?) “Simplified Jambalaya” just to keep the purists from reacting to non-traditional ingredients. LOL. Ingredients needed This Creole rice dish traditionally has 3 different meats: sausage, seafood, and chicken or pork. I use chicken, so we

I make this meal year-round, but it’s especially useful when you’ve got a bunch of leftover turkey. I adapted this recipe from Pepperidge Farm years ago. The original calls for cooking halved chicken breasts and then wrapping each in a piece of puff pastry. After making this many times, I found that I preferred using cooked shredded meat. Not only is it easier to assemble in the pastry, but it’s also much easier to eat. The fact that shredded meat can be plentiful after Thanksgiving or from any poultry meal makes it a huge bonus! No one’s going to call

Slow Cooker or Instant Pot Pepper Steak is a classic dish that warms you through and through on a chilly evening.  It is often described as “Chinese American” but it feels mostly American to me. I guess soy sauce as an ingredient qualifies it as a little Chinese? Either way, Pepper Steak is simple and satisfying.  I’ve made this many times in a slow cooker and recently adapted the recipe for Instant Pot use, for even faster and more convenient preparation. How to make Instant Pot Pepper Steak To start, cut the beef into strips. The recipe calls for sirloin,

It’s a classic Meatloaf is a classic meal that doesn’t seem to get a lot of attention these days. Did it go out of style? Not in my kitchen. I’m feeding carnivores and meatloaf delivers the goods. Meatloaf is easy to prep ahead In the old days, when I was feeding a family of four and working full-time, I would prepare the meatloaf mixture the evening before and stick it in the fridge. The next morning, I would place it in the oven and pre-set the timer to start cooking before I got home. That way, I could concentrate on

Meatballs are pretty easy to make – so quick! But, there’s a way to launch your meatball dinners into hyperdrive by freezing them. Yes, you can freeze them (gives you chills, amirite?). Now you know the secret to the poetically named: Freezer Meatballs recipe. And, here’s another plus: You can please everyone at the dinner table by making these morsels for carnivores and keep a portion of the sauce meatless for those who prefer it. How to prepare the meatballs The recipe is pretty straightforward with simple seasonings that complement a variety of sauces. The proportions are suitable for 1

Have you ever heard of a “Juicy Lucy”? No? In that case, I will consider this my public service message for the day. What’s a Juicy Lucy? A Juicy Lucy is a stuffed burger with cheese inside the patty instead of on top resulting in a melted core of cheese. Cool, hey? Two bars in Minneapolis claim to be the inventor of the burger, though other bars and restaurants have their own interpretations. One, “Matt’s Bar, where I had my first JL (and not my last) ” uses a different spelling: “Jucy Lucy.” Cooking the cheese in the burger gives

A solution for leftover brats Since Memorial Day is upon us, I thought I would post this recipe just in case you’re about to throw some sausages on the grill, and are worried about having leftovers. This brat stew is so yummy, you might want to cook up some extra on purpose! The recipe is meant for bratwurst or Polish sausage, but really almost any sausage will work. When I made this recently I used 4 bratwursts and 2 Italian sausages – naturally, because that’s what was in the fridge! This is a really old recipe I can’t give you