Author: sarafillmer

Island Pork Tenderloin

On By sarafillmerIn Entree, Gluten-Free

The thing I loved most about this recipe was it only took about an hour, so you don’t have to prep it in the morning before leaving for work.  A lot of times with pork tenderloins they need to be cooked low and slow, but this recipe is just as flavorful, with a lot less time. Recipe and picture courtesy of littlebcooks.blogspot.com.

  • 2 lb. pork tenderloin
  • 2 tablespoons olive oil
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon

For Glaze:

  • 3/4 dark (or light ) brown sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet. Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140* degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.

*Despite the USDA saying 140 degrees is the proper temp, it left the roast a little too pink for my tastes.  Next time I will get it to 150 at least.

Bacon Wrapped Chicken Bites

On By sarafillmerIn Appetizer, Gluten-Free

I first made this recipe for the Super Bowl and it was a huge hit.  It is great for a crowd and will please even the pickiest of eaters.

  • 1 1/4 lb chicken breast, cubed
  • 1 1/2 lb of thin sliced bacon
  • 2/3 cup dark brown sugar
  • 2 tablespoon chili powder
  • 1/2 teaspoon cumin

Preheat oven to 350.  In a large mixing bowl, combine the dark brown sugar, chili powder and cumin. Mix well.  Clean and trim about 1 1/4 pounds of boneless, skinless chicken breast and cut into 1 inch cubes.  Cut the bacon into thirds, roll around the chicken cubes and secure with a toothpick.  If making ahead, put in the fridge until you are ready to bake. Prep a jelly roll pan with aluminum and rack, then spray with PAM.  Roll the pieces in the brown sugar mixture, making sure to pack some in the ends.  Place on the rack.  Bake for about 35 mins, or until golden brown and the bacon is crispy.  You can then put them in a heavy dish and cover with foil, or keep them in a crockpot until ready to serve.

Iced Oatmeal Cookies

On By sarafillmerIn Cookies, Dessert

These cookies are, in a word, amazing.  They are 10 times better than their grocery store counterparts because they are chewy, not crunchy.  You should really go make them right now; then give them all away because you will eat them all if left in your vicinity. Recipe and photo courtesy of motherthyme.com

Cookie:

  • 2 cups oatmeal
  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 cup butter
  • 1 cup brown sugar; packed
  • 1/2 cup sugar
  • 2 eggs
  • vanilla

Icing:

  • 2 cups confectioners sugar
  • 3 tablespoons milk

Preheat the oven to 350 degrees.  Spray or line your baking sheets and set aside.  Placed rolled oats in a food processor and pulse for about 10 seconds until coarse.  Mix oats with the rest of the dry ingredients.  Using an electric mixer cream together the butter and sugars.  Add eggs one at a time, then the vanilla extract.  Gradually add in flour mixture until combined.  Roll dough into 2 tablespoon size balls and place on a baking sheet about 2 inches apart.  Bake for 10-12 minutes until the bottoms begin to brown.  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

After the cookies are completely cool, mix together your glaze ingredients and proceed to dip the tops of the cookies into the icing.  Let the glaze dry then store in an airtight container.

Extra Soft Peanut Butter Cookies

On By sarafillmerIn Cookies, Dessert

I really like this peanut butter cookie recipe.  It stays really soft, and the addition of peanut butter chips just pushes it over the edge. Recipe and photo courtesy of cookiesandcups.com

  • 1/2 cup butter, room temp
  • 1/2 cup crunchy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 1 cup peanut butter chips

Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper or a silicone mat and set aside. Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Turn the mixer onto medium speed and mix for 1 minute, or until smooth and combined. Add both sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth. Add in the cornstarch, baking soda, baking powder and salt and mix for an additional few seconds until combined. Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly. Using a medium cookie scoop (2 tablespoons) scoop the dough onto the prepared baking sheet, placing the scoops 2 inches apart. Garnish with extra peanut butter chips, if desired. Bake the cookies for 9-10 minutes until they are golden at the edges. Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer them to a wire rack to cool completely.

Beef and Bean Crispitos

On By sarafillmerIn 30 minute meal, Entree

My oldest son came home from school one day asking me to find a crispito recipe like the one he loves at school.  This is what I came up with.  It’s not exactly like what he has at school, but we love them just the same, and they have the added benefit of being a 30 minute meal. Photo and recipe inspiration courtesy of letsdishrecipes.com.

  • 1 can refried beans
  • 1 lb ground beef
  • 1/3 cup water
  • 3 Tbs taco seasoning
  • shredded cheese
  • 8″ flour tortillas
  • vegetable oil for frying
  • salsa or sour cream for dipping

Brown your ground beef, then add 1/3 cup of water and the taco seasoning, (you can substitute a packet of taco seasoning for the homemade stuff if that’s what you have).  While the beef is browning, heat up the refried beans in a microwave safe bowl til hot, and shred your cheddar cheese.  When all the components are ready, heat up a thin layer of oil over medium-low to medium heat.  Spread a line of refried beans in the center of the tortilla, then ground beef, then cheese.  Roll them tightly, leaving the ends open.  Fry in batches, seam side down first for 30-60 seconds or until golden brown.  Serve with salsa or sour cream.

Stuffed French Bread

On By sarafillmerIn 30 minute meal, Entree

I’ve been very into 30 minute meals lately because as my kids have gotten older things have gotten more hectic. This meal was easy and filling and delicious I knew I had to add it to my rotation.  I left out the celery and only half a can of soup. Recipe and photo courtesy of http://life-in-the-lofthouse.com.

  • 1 loaf french bread
  • 1 lb. lean ground beef
  • 2 tablespoons finely chopped onion
  • 1/2 cup chopped celery (optional)
  • 1 teaspoon minced garlic
  • 1 can cream of mushroom soup
  • 2 tablespoons milk
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 tablespoon chopped parsley (optional)

Preheat oven to 350.  Slice the french bread in half, lengthwise, so you have two equal pieces.  Scoop out the bread in the center of each piece.  Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet.  Set aside.  Brown the ground beef and onion in a large skillet, over medium-high heat.  Drain any grease.  Add the celery and garlic to skillet.  Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce.  Season with salt and pepper.  Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine.  Pour mixture into the center of one half of the french bread.  Spread out evenly.  Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10-15 minutes, or until cheese is melted.  Remove from oven and let stand 5 minutes before slicing and serving.

 

 

Korean Beef

On By sarafillmerIn 30 minute meal, Entree, Gluten-Free

This recipe is another 15 minute meal that is so easy, and so delicious.  My older boy asked for seconds so I knew it was a winner.  Recipe and photo courtesy of sixsistersstuff.com.

  • 1 lb lean ground beef
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/2-1 teaspoon crushed red peppers
  • salt
  • pepper
  • rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with chopped green onions if desired.

Chocolate Cupcakes with Fudge Frosting

On By sarafillmerIn Dessert

I believe this is the first cupcake recipe I’ve posted on the site, so it must be a good one.  For some reason my cupcakes looked almost black using the dark cocoa, so don’t worry if your’s look like that too.  Another big key to baking up a proper cupcake is to add in about 1/4 cup extra flour if you’re baking at elevation.  This will keep them from sinking in the middle. Also I halved the recipe because it makes quite a bit. Recipe and photo courtesy of cookiesandcups.com.

Chocolate Cupcakes:

  • 1½ cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
  • 3 cups flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract

Fudge Frosting:

  • 1 cup butter, room temperature
  • 2/3 cup boiling water
  • 1 cup Hershey’s Special Dark cocoa powder, sifted
  • 8 cups powdered sugar
  • 1 teaspoon vanilla

Preheat the oven to 350.  Line the muffin pan with cupcake liners.  In your stand mixer sift flour, cocoa powder, baking soda and baking powder together.  Add in the sugar and sale.  With your mixer on low add eggs, one at a time, then the vanilla, water, oil and buttermilk.  Mix on medium speed for 2 minutes until combined.  Fill liners 2/3 full and bake for 20 minutes, or until set.  Remove from pan immediately and cool on a wire rack.

For the frosting, combine all ingredients in a mixer and mix on slow for 30 seconds.  Increase speed to medium and beat for 1 minute, until smooth. Let the frosting cool for 15-20 minutes before frosting your cupcakes.

*Can also be made in 2 round 9″ pans, or 3 8″ pans.

Open-Faced Hamburgers

On By sarafillmerIn Entree

All my husband could say while eating these was “Wow”.  They easily qualify as a 15-minute meal and are perfect for week-days or entertaining. I am including rough ingredient amounts but it is easily adaptable to make more or less.

  • 1 lb. lean ground beef (85% or higher)
  • 6 slider rolls
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • black pepper to taste
  • butter
  • cheese slices

Begin by shaping the ground beef into 12 patties that will fit a slider roll.  Lay all the buns on a lined baking sheet so that you have what will be 12 open faced burgers. Place the burger patties on the bun halves, making an “X” in the patties.  Drizzle the Worcestershire on each patty, then sprinkle with the other seasonings.  Lastly, cut a thin slice of butter to place on each burger.  Broil* for 10 minutes for medium rare, then place a slice of cheese on each burger and broil for 2 more minutes.  Serve immediately.

*I moved the rack to the second spot from the top so it wouldn’t be right up by the broiler

Down-Home Cornbread

On By sarafillmerIn Side Item

This recipe comes from a cookbook my mother-in-law gave me that is filled with recipes that are kid-friendly.  I love this cornbread, and has a different flavor than the other recipe on my site.  It goes great with my Texas Chili recipe.

  • 3/4 cup cornmeal
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tablespoons milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup warm water
  • 4 tablespoon butter, melted

Preheat the oven to 400 degrees.  Spray an 8″ square pan with cooking spray.  In a large bowl, combine the cornmeal, flour, sugar, milk, baking powder, and salt. In another bowl, beat the egg.  Add the water and melted butter to the egg, and mix well.  Combine the two mixtures and blend together.  Pour the cornbread batter into the prepared baking pan. Bake 20-25 minutes, or until golden brown.