If you’ve never had a turkey tenderloin and are wondering what it is, it’s simply the boneless and skinless part of the turkey breast. Butterball sells them at our Ingles store and I absolutely love them! They’re juicy, tender and cook up quickly.
I came across a recipe for a rub to put on turkey breast that makes it so delicious. It’s a super simple recipe to throw together. If you can grill these, it will be even better, but you can also put it into the oven to roast. Here’s the easy recipe…
Spice-Rubbed Grilled Turkey Tenderloins
2 tablespoons light brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1/4 to 1/2 tsp. ground red pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
1 1/2 pounds turkey tenderloin
2 tablespoons olive oil
1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 6 ingredients. Brush turkey tenderloin with olive oil, and rub with brown sugar mixture.
2. Grill turkey, covered with grill lid, over 350° to 400° (medium-high) heat 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Let stand 10 minutes before serving.
You could probably use that rub on chicken or pork! It’s a little sweet, a little spicy. Mmmm. It’s just good! I hope you’ll try it!
I absolutely love roasted chicken and this one is my family’s go-to recipe. I’ve been making it for years. However, I recently stumbled across a recipe that used two main things – chicken and cabbage, which I had and needed to use, so I put it on my menu. I’m not particularly fond of cabbage, but the way this is cooked completely transforms the cabbage!
I have been on a mission ~ I’m trying to cook through my own recipe files on my blog. Someone told me recently that I have more recipes than anyone they’ve ever seen! It’s true, but it’s because I love making new dishes! I love experimenting! I also have a willing husband who will try whatever I fix! That makes it even more fun! But because I have do have so many recipes, I don’t re-make many of them. So, I am doing just that. It’s been a delicious venture!
Today’s recipe of Pork Tenderloin with Herb Glaze was made at our house ten years ago! I couldn’t wait to try it again. I recently purchased a pork tenderloin on sale at the grocery store and I cut the large piece of meat into halves, making enough for several meals for us or providing for company.
We are meat eaters at my house. We love it all! However, I recently needed a recipe for a vegetarian family, so I went to Pinterest and landed on a recipe by Ina Garten (where you can never go wrong!) I changed it a little bit to make it just what I thought my vegetarian friends would enjoy.
Whenever I make a meal for others, I try to fix the same thing for our supper. Even loving meat as we do, we really enjoyed this Vegetable Pot Pie!
For the crust, I followed the recipe exactly and it was perfect! It was flaky and so good! It is made in the food processor and that makes it a cinch to bring together! For our pies, I made individual servings. I made my friends’ in an oblong dish.
Here’s the easy recipe:
Vegetable Pot Pie
6 tablespoons unsalted butter
2 cups Frozen pearl onions
1/2 cup all-purpose flour
2 1/2 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups peeled, 3/4-inch-diced butternut squash – (I really loved the addition of the butternut squash in this! Did you know you can cut it up and freeze it to use later? I was glad I already had it prepped! )
1 1/2 cups frozen small whole onions (1/2 pound)
1 Cup frozen Peas – You can vary what your family likes! The peas and corn were some of my additions to the original recipe
1 Cup frozen Corn
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the squash in boiling salted water for 10 minutes. Lift out with a sieve. Add the mixed vegetables, onions, and parsley to the sauce and mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
I might not be a lover of a vegetarian lifestyle, but I’m definitely a fan of this Vegetable Pot Pie! Are you a carnivorous? Even if you are, you need to try this great recipe!
Today’s recipe isn’t true pumpkin, but did you know that al the squashes are in the pumpkin family? I have google to back me up on that! The blessing of this recipe is that you can have your favorite “pasta” without all the carbs, and believe me, you won’t miss them. I’ve tried other substitutes like riced cauliflower and am not really a fan. However, I have really gotten into using squash in place of pasta. Remember my lasagna?