So I was so tired of doing bbq Pork loins and I wanted a marinade that would really add flavor. Well I finally found it and I swear by this marinade. My pork loins come out so juicy and tender and packed with flavor. This wonderful marinade is not a creation of mine though I so wish I could take the credit for it truly I do. Its McCormick Grill Mates Garlic, Herb & Wine Marinade found in your seasoning Isle with the gravy mixes and such.. Oh My my McCormick has some wonderful marinades that make pork so tender and juicy.
Ok so this is how I cook my pork tenderloin.
Ingredients:
1 pkt McCormick Garlic, Herb & Wine marinade seasoning
1/4 Cup oil
1/4 cup water
1 tbs balsamic Vinegar
and 2 pork tenderloins
1 lrg zip lock bag
aluminum foil lined baking dish
Pre heat your oven to 350 or 375 doesn't matter. While your oven is pre heating mix your marinade together according to the package. I use the ingredients listed above but that is just me. Next you want to cut slits into your tenderloins all over not deep just like little slices so that the flavor can get soaked in. place your tenderloins into zip lock baggy pour marinade over top close zip lock bag and shake to coat meat. place in the fridge for 15 min or until your oven is heated. Once 15 min ( or longer doesn't matter ) has passed take your tenderloins out of the fridge and place in your foil lined baking dish and pour remaining marinade over pork tenderloins. Next place baking dish in center of your oven and bake for about 30 to 40 min or until cooked threw. To check slice middle if meat is white and not bloody then pork is done.
Tuesday, December 15, 2009
Cow patties ( no bake peanut butter cocoa cookies )
Ok so this is one of my favorite sweets! I adore and can not get enough of these little devils. And let me tell you they are just too easy to make.. Which makes them so dangerous! Hints why there are only 7 pictured lol I couldnt stop eatting them :).
Ingredients:
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1cup peanut butter
1 tbs vanilla
3 cups oatmeal or quick cooking oats
wax paper
In a sauce pan bring to a boil sugar cocoa butter and milk. let boil 1 min then add peanut butter and vanilla and quick cooking oats. On a sheet of wax paper drop mixture by the tablespoonful. Refrigerate until cooled and hardened.
Home made Chicken N Dumplins
Who doesnt love a good hot bowl of chicken and dumplings? I know that I for one can not resist it. I came up with this simple way of making chicken and dumplings by using some of my Gmas tricks just making it faster..
Ingredients
one large box container of chicken stock
1/4 tsp onion powder
a dash of parsley flakes
3 cups of water
1 tbs or one cube of chicken flav bouillon
black pepper
3 boneless skinless chicken breast thawed and cut into slices
(or you can just use chicken tenders)
salt to taste as stock tends to have sodium in it
Dumplings:
2 1/2 cups Bisquick
2/3 cup milk
Just follow the directions on the side of the box for making dumplings.
Directions:
Bring first six ingredients to a boil in a large pot over med high heat. once stock mixture is at a rapid boil drop in your chicken breast and boil when done chicken will be solid white and float. Dip out your Chicken pieces and shread or cube depending on how you like it if you want it chunky then cube it. Once you have shreeded up all the chicken dump it back into the stock mixture and bring mixture back to a boil. In the mean time mix up your dumplings by using 2 1/2 cups bisquick and 2/3 cup of milk.(theres directions on the side of the bisquick box) Be shore to combine dumpling mixture well. Once you have done this you can drop your dumplings into your stock mixture using a Table spoon. Be shore to place the dumplings in hot spots ( the boiling parts of the water) allow to cook for 15 min or untill dumplings are done all the way threw. Then serve.
A tip from my kitchen to yours:
If you have left overs and u have dumplings left as well. Be shore and dip those out befor you save the chicken mixture. If you leave the dumplings in the soup. Well lets just say they will disolve and its not that great.
Ingredients
one large box container of chicken stock
1/4 tsp onion powder
a dash of parsley flakes
3 cups of water
1 tbs or one cube of chicken flav bouillon
black pepper
3 boneless skinless chicken breast thawed and cut into slices
(or you can just use chicken tenders)
salt to taste as stock tends to have sodium in it
Dumplings:
2 1/2 cups Bisquick
2/3 cup milk
Just follow the directions on the side of the box for making dumplings.
Directions:
Bring first six ingredients to a boil in a large pot over med high heat. once stock mixture is at a rapid boil drop in your chicken breast and boil when done chicken will be solid white and float. Dip out your Chicken pieces and shread or cube depending on how you like it if you want it chunky then cube it. Once you have shreeded up all the chicken dump it back into the stock mixture and bring mixture back to a boil. In the mean time mix up your dumplings by using 2 1/2 cups bisquick and 2/3 cup of milk.(theres directions on the side of the bisquick box) Be shore to combine dumpling mixture well. Once you have done this you can drop your dumplings into your stock mixture using a Table spoon. Be shore to place the dumplings in hot spots ( the boiling parts of the water) allow to cook for 15 min or untill dumplings are done all the way threw. Then serve.
A tip from my kitchen to yours:
If you have left overs and u have dumplings left as well. Be shore and dip those out befor you save the chicken mixture. If you leave the dumplings in the soup. Well lets just say they will disolve and its not that great.
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