Meals for Dec 3-9

  1. Crock pot pork tenderloin…see below from Dinner a Love Story
  2. Barley Risotto with sausage
  3. Broccoli Cheese Soup
  4. Tangerine Chicken with Baked zucchini fries
  5. Creamy Chicken and Cornbread Casserole

Here’s the Crock pot pork tenderloin recipe from Dinner a Love Story:

This morning, my cow0rker, who lives and dies by her Slow Cooker during the week, did this: She took one frozen pork tenderloin, an ummeasured bag of lentils (about a cup and a half as she sees it), 1 onion (chopped), 2 cloves garlic (whole, smashed), about 4 sprigs of thyme, 5-10 peppercorns, 1/2 cube of beef bouillon, 2 strips of bacon into her slow cooker. She added water about halfway up the pork and set on the 10-hour setting

Sweet potato biscuit ham and cheese sandwiches

Sweet potato biscuit ham and cheese sandwichBella eats had these delicious sweet potato biscuits, and one of the photos featured some ham and cheese, which made me think that that would be a yummy dinner. The biscuits were fairly easy to make and were delicious…though having a stick of butter in them may have helped with that! I am sure you could cut the butter in half and still have a darned good biscuit. The ham and cheese sandwich idea was also a good idea, especially with everything warm and the cheese melting…

Zucchini and Ricotta Galette

This recipe from Smitten Kitchen was really good. Even though I cut the butter in the dough recipe by half (the full 1/2 cup seemed a bit too decadent), with the sour cream it turned out wonderfully. I also skipped freezing the flour and it was probably only in the fridge for 30 minutes. The only problem with the recipe is that our family of 4 finished it all off with no leftovers for lunch–make 2 next time!

Rustic Oatmeal Cornbread

We were running low on flour this morning, so I was looking for a cornmeal recipe that didn’t use much wheat flour. I stumbled across this at southern.food.com, and thought it looked like a good start. Here’s our breakfast version with some blueberries for good measure:

 

Rustic Oatmeal Blueberry Cornbread (adapted from Susie D @ southern.food.com)

  • 1 cup cornmeal
  • 1/2 cup old-fashioned oatmeal
  • 1/2 cup flour
  • 1 Tbs Baking powder
  • 1/4 – 1/2 cup sugar
  • 2 eggs, beaten
  • 1/4 cup melted butter, plus about 2 Tbs for pan
  • 1/2 cup cream
  • 1/2-3/4 cup milk
  • 2 cups blueberries

Preheat oven to 450˚.

Mix dry ingredients together. Put about 2 Tbs of butter in a cast iron skillet and put in the heated oven to get the pan nice and hot. Add the melted butter, eggs, cream, 1/2 cup milk and blueberries to the dry ingredients and mix. The batter should be wet enough to pour, if it seems too dry, add some more milk. Take the pan out of the oven, tilt to spread the melter butter around, and pour in the batter.

Cook 15-20 minutes until golden brown and cooked through. Slice and enjoy!