Pork Tenderloin Medallions and Balsamic Reduction

I made this recipe yesterday for dinner and we loved it. It was easy. The hardest part was waiting for the reduction to reduce.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced shallots- I just used regular yellow onion.
• 1 garlic clove, minced
• 1 cup balsamic vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon chopped fresh rosemary- I used dried.
• 1 teaspoon Dijon mustard
• Cooking spray
• 1 (1-pound) pork tenderloin, cut into 12 slices- I made this with chicken too and it was just as good.
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

• 1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
• 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Brie en Croute

I made this at Christmas at Debra's house if you were there. I know Janelle loves it
1/2 of 17.3 puff pastry sheets
1 egg
1/4 cup Chopped pecans
1/4 cup honey
1 Tbsp. water
1/2 tsp. chopped fresh rosemary leaves
1/3 cup dried cherries softened (put in 1/2 cup hot water for 1 min. drain and pat dry.)
1 13.2 oz brie cheese round
Thaw pastry sheet about 40 min. Heat oven to 400 degrees Beat egg and water in small bowl. Unfold pastry on lightly floured surface. Roll sheet into 14" square. Stir cherries, pecans, honey and rosemary in bowl. Spread cherry mixture onto center of square. Top with cheese. Brush edges of pastry with egg mixture. Fold 2 opposite sides over cheese. Trim remaining 2 sides to 2inches from edge of cheese. Fold sides over cheese and seal. Place seam side down onto baking sheet. Decorate top with pastry scrapes. Brush with Egg mixture.
Bake 20-25 min. until golden brown. Let stand for 45 min.

Honey Lime Chicken Enchiladas

This is another staple recipe I always have on hand. We crave it weekly and have made it for many of dinner parties.

5 tbsp of lime juice

6 tbsp honey

1 tbsp of chili powder

1/2 tsp of garlic powder

1 lb of cooked chicken

1-2 can of green enchiladas sauce

8-10 medium size flour tortillas

16 oz bag of shredded colby jack cheese- You can use any bag of cheese. I sometimes buy the mexican bag

Directions.

1. Boil the chicken until cooked. Let it cool until you can touch it and shred it.

2. Add lime juice, honey and pepper into ziplock bag.

3. Add chicken to bag and marinate over night. **I make it in the morning and let it marinate all day**

4. Add 1/2 C green enchiladas sauce to bottom of 9x13 pan until the pan is covered with sauce.

5. Fill tortillas with chicken mixture, cheese and whatever else you like in your enchiladas. I sometimes add corn and beans. Roll up and place in pan.

6. Pour remaining sauce on top of enchiladas and sprinkle with remaining cheese.

7. Bake at 350 for 25-30 mins until brown and crisp on top.

**This recipe is EASY and no wrong way to make your enchiladas. You can add a lot of sauce or as little as you like. I like the tortillas to be covered in the sauce. If not the tortillas can be burnt and hard. Also you can add as much cheese as you want.**

Greek Panzanella

This is seriously our favorite dinner. I make it weekly. I got it from Barefoot Contessa, How Easy Is That.

Ingredients

• Good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• I pint of cherry or grape tomatoes
• 1/2 red onion, sliced in half rounds
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup of calamata olives, pitted- I don't add these.
• 
  

For the vinaigrette:

2 cloves garlic, minced

• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. **I cook the bread until almost burnt. This makes for not soggy croutons**

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.