Happy Monday! I trust you had a wonderful weekend. Mine was a blessing! Details later. Let’s move on to food, shall we?
I am always reminding myself and others that Sunday dinner at home is possible and it doesn’t have to be stressful! I made a Sunday dinner where the meat – a Pork Tenderloin was cooked completely before I left for church. Then all I had to do was warm it up when we got home. Talk about easy!
I also finally found a freezer biscuit that can be made ahead of time and frozen, then popped into the oven in a frozen state. How great that is for a Sunday dinner!
To make the Hot Crash Potatoes really easy for Sunday, I boiled them before church and set them in a bowl, then finished them off while the biscuits were in the oven. Another really easy step for Sunday dinner!
Lime Marinated Pork Tenderloin
Lime Marinated Pork Tenderloin
1/3 Cup lime juice
3 garlic, minced
1/2 cup chicken broth
1 tsp cumin
1 Pork Tenderloin
Mix ingredients in a ziplock bag. Add a tenderloin. Seal and refrigerate overnight. Roast in oven until meat is cooked through (takes less than 45 minutes).
I make up a gravy with the marinade, adding a little cornstarch and cooking over low heat until thickened.
|Found the recipe for the biscuits Here.
Flaky Frozen Biscuits
2 cups all purpose flour
4 tsp, baking powder
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup vegetable shortening
2 tbl. sugar
2/3 cup milk
1 egg (beaten)
1 Mix together flour, baking powder, cream of tartar, sugar, & salt.
2 Cut in shortening.
3 Beat milk & egg together & add to mixture.
4 Knead for a short time, just until dough form a good ball. Probably about 8 or 9 times. Not much!
5 Roll out dough and cut biscuits.
6 Freeze on a cookie sheet then remove and store in a
freezer bag. Keep frozen until needed.
7 DO NOT THAW BEFORE BAKING.
8 Remove required number of biscuits from freezer & bake in oven at 425° for about 20 minutes or until done.
Now for dessert! If you’ve never had Bananas Foster over cream, let me explain. It’s a wonderful caramel sauce with nuts and bananas swimming in it, then spooned over ice cream. It’s typically set ablaze with rum and a torch. We don’t drink. I don’t keep rum for cooking, sooooo, I just used some flavoring. =) It was divine! This is a super fast dessert to make. Again, perfect for Sunday!
Bananas Foster – Without the rum. =)
1 stick Butter (salted)
1 cup Packed Dark Brown Sugar
1/2 cup (to 3/4 Cup) Heavy Cream
1 tsp Rum flavoring
2 whole Bananas, Sliced Diagonally Into Thick Slices
1/2 cup Chopped Walnuts Or Pecans
Dash Of Cinnamon
*Be careful with the open flame*
In a heavy skillet, melt butter over medium-high heat. Add brown sugar and stir together. Add cream and continue cooking, then stir in bananas and chopped walnuts. Mixture should be bubbly. (The steps so far should take less than 2 minutes; this is quick!)
Remove from heat and stir in cinnamon.
Serve sauce immediately over vanilla ice cream or French toast. (Sauce does keep in the fridge, though. Delicious!)
Another Sunday meal accomplished! Love it! What did you fix in your kitchen this weekend? I’d love to hear!
With love from my country kitchen,