- 2 whole garlic ears
- Drizzle of olive oil
- 2 pork tenderloins
- 8 oz. cream cheese (at room temperature)
- 1 bunch, fresh chives, finely chopped
- 8-12 slices bacon
- Slice the top off of each ear of garlic.
- Drizzle with olive oil.
- Place in foil tent and bake at 350 for 1 hour.
- While garlic is roasting, remove excess fat from pork tenderloins.
- Butterfly the tenderloins by cutting lengthwise down the middle
- being careful not to cut all the way through.
- Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
- When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
- Divide cream cheese in half and spread over the tenderloins.
- Spread chives over the cream cheese.
- Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
- Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
- Remove from heat and let rest for 10 minutes.
- 1 lb jalapeño peppers
- 1 lb white onions
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1/4 cup lime juice
- 2 cups water
- 2 Tablespoons salt
- 3 cloves garlic, smashed
- 2 Tablespoons whole peppercorns
- 2-3 bay leaves
- 2 Tablespoons sugar
- I sterilized my jars and lids. I used a large stock pot and filled it with water. I boiled the jars while I prepared the peppers and onions. I let the jars cool in the water while I prepared the pickling liquid.
- Remove the tops of the peppers and slice into rings. If you remove the seeds, the final product will be milder.
- Slice the onioin.
- In a 2 quart saucepan, add vinegars, lime juice, water, salt, garlic, bay leaves, peppercorns and sugar.
- Place over medium heat and bring to a boil
- Reduce heat to keep at a simmer.
- Layer the peppers and onions in your jars.
- Fill the jars with brine, leaving a bit of head room.
- Tap the jars on the counter to get out any air bubbles.
- Close the jars and refrigerate. You could properly can at this step for a shelf stable product or just leave in the refrigerator.
Source: An amalgamation of various recipes around the web
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice.
- 2 salmon fillets
- 2 tablespoons butter, melted
- 1/2 tablespoon lime juice
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried minced parsley or 1/2 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- Tear a large square of heavy-duty aluminum foil and place the salmon in the center.
- Combine the remaining ingredients in a small bowl.
- Brush the fish liberally with this mixture.
- Bring up two sides of the foil until they meet in the middle. Fold over the top 1″ of the foil, then keep folding over until the foil is flush against the top of the fish. Roll one open end over the same way.
- Pour the remaining butter in the other open end, then roll over to seal. Poke 2-3 holes in the top of the foil with the tip of a knife or a skewer.
- Place the packet on a cookie sheet.
- Bake in an oven set to 350 for about 30 minutes.
- 1 large bunch of kale
- 2 tablespoons extra-virgin olive oil
- fine grain sea salt
- 5 cloves of garlic, crushed and chopped
- 1/4 cup Parmesan cheese (opt)
- crushed red pepper flakes
- De-stem each leaf of/kale. Tear or cut the big leaves into bite-sized pieces. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
- In a large skillet heat the olive oil.
- Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.
- Stir continuously until their color gets bright green, and they just barely start to collapse 2-4 minutes.
- Thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic.
- Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes.
- Taste, add a bit of salt if needed, and serve immediately.
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
- 1 tsp dry mustard
- 1 T fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 T olive oil
- 1 pound rotini or other short cut pasta
- 2 T butter
- 2 T flour
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/4 cup dry white wine
- 1 T Dijon mustard
- 8 oz sharp white cheddar cheese, grated
- 2 cups milk
- 1 T thyme
- 1 T oregano
- Crushed red pepper flakes to taste
- Parmesan cheese to taste
- Heat olive oil in a large skillet over medium heat.
- Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
- When pan is hot, add chicken and brown about 3 minutes per side until cooked through.
- Remove to a plate and cover with foil.
- Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add flour and whisk to combine.
- Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
- Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken.
- Add cheese and stir to melt.
- Add chicken and pasta and toss to incorporate sauce.
- Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
- 1 clove garlic
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 cup honey
- 1/4 teaspoon ground ginger
- 1 pinch ground black pepper
- 6 pork chops
- Place pork chops into a large resealable bag.
- In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops.
- Seal, and marinate in refrigerator at least 4 hours.
- Preheat oven to 350 degrees.
- Transfer the pork chops and marinade to a baking dish.
- Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.