baked pork tenderloin

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 baked pork tenderloin
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat your oven to 400F and move the rack to the middle position.
  2. Prep the tenderloins by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Pat the tenderloins dry with paper towel.
  3. Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Coat the tenderloins all over with the spice rub.
  4. Add the pork tenderloins to a 9×13 (or similar size) baking dish and place the butter pats on top.
  5. Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
  6. Pour the pan juices over the pork (they're also great over a side dish like mashed potatoes) and sprinkle with chopped parley if desired.
Recipe Notes

Serves 6-8 depending on portion size. Halve all ingredients if you want to make one (one pound) pork tenderloin.
This recipe is NOT for pork loin, which is a different, tougher cut of meat and will need to be cooked for longer.
Pork that’s 145F in the thickest part is safe to eat. Farming practices have changed over the years, and it’s no longer recommended to overcook pork. This recipe, by the time it’s finished resting, yields pork that is slightly more cooked than the 145F but may still have some pink in the middle (this is totally safe!). Use an instant read meat thermometer so you never over or undercook meat again.
This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.

English Muffins

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 English Muffins
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes.
  2. Add in melted butter/oil, flour, and salt and mix with a wooden spoon or rubber spatula. Once combined, drop dough onto floured surface and knead for 5 minutes, adding just as much flour as needed to make the dough stop sticking to the countertop.
  3. Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel.
  4. Once dough is doubled, knead a few times on a floured surface and then divide into 8 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop.
  5. Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with towel and let rise 20 minutes.
  6. Heat a large frying pan or skillet and grease with cooking spray. Cooking the muffins in batches, cover, or not (I didn’t cover them), and fry on low heat on first side for 9 minutes, until the muffins are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted

chicken and wild rice soup instant pot

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 chicken and wild rice soup instant pot
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Select Sauté and add butter to the pressure cooking pot. When the butter is melted, add the onion, carrot, and celery, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
  2. Add chicken broth, chicken, wild rice, salt, pepper, red pepper flakes, and parsley to the pressure cooking pot.
  3. Lock lid in place, select High Pressure and 5 minutes cook time and Start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.
  4. When the valve drops, carefully remove the lid.
  5. In a small bowl, dissolve the cornstarch in water. Select Sauté (adjusted to low if your brand has that capability), and add the cornstarch mixture to the cooking pot, stirring constantly.
  6. Add cubed cream cheese, and stir until cheese is melted. Add milk and half and half and heat through, but do not bring to a boil. Season with additional salt and pepper to taste.
  7. Serve with crusty bread, and garnish with fresh parsley if you like.

Chicken Corn Chowder

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 Chicken Corn Chowder
Super easy to make. I sub canned corn, canned cream corn, and canned chicken.
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Instructions
  1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Recipe Notes

https://www.myrecipes.com/recipe/quick-chicken-corn-chowder