Recipe of the Week – Pork Tenderloin with Stuffing

(From the Easy Recipes I Can Cook Collection at

Pork Tenderloin with Stuffing

Pork Tenderloin with Stuffing

We have a category on our website,, that encourages those of us who aren’t comfortable in the kitchen to try some great dishes that are quick and easy.  While our whole site is comprised of really good recipes that are fairly easy and will make anyone look like a great cook, sometimes some of us need a little nudge to get going.

As the weather cools this meal is a great way to serve your family a dinner that will warm their hearts and their bodies.  Pork tenderloins are a great buy and they have very little fat or waste; always moist and delicious.

Pork Tenderloins and Stuffing

Recipe Summary
Complexity: Easy
Serves: 8
Category: Easy Recipes I Can Cook
Meal: Early Harvest Supper (Celebration Meal Plans)
1 Tb butter, salted
1.33 cup apple cider
2 cup herb seasoned stuffing mix
1 large apples, peeled and quartered
0.5 cup onions, chopped
0.5 cup celery ribs
2 lb pork tenderloin
0.5 tsp salt, table
0.25 tsp pepper, fresh ground
4 slices bacon

Bring butter and 1/3-cup cider to boil over medium heat. Remove from heat and stir in stuffing mix. Add the chopped apples, minced onion, and minced celery; mix well and set aside. Rinse each tenderloin and pat dry with paper towels. Slice each tenderloin lengthwise to a depth that allows you to flatten it; sprinkle with salt and pepper. Flatten one tenderloin so that the cut side is up and cover with stuffing mixture; press the other tenderloin on top, cut side down to make a sandwich. Tie the pork tenderloins together with butcher’s twine, keeping the meat as flat as possible. Place in a shallow roasting pan, pour remaining cider on top. Arrange bacon slices evenly on meat. Bake at 350 degrees for 1 1/2 hours, basting occasionally with cider until meat is browned. Discard the bacon before serving.

Shown here with fingerling potatoes and green beans and corn bread; all recipes available at

October 20, 2014 at 7:44 am Leave a comment

Recipe of the Week – Knupp Inn Strata (Breakfast Casserole)

(From the  Breakfast Collection at

Knupp Inn Strata

Fall is upon us; the leaves are changing and soon families will be gathering for holiday visits.  One of the great pleasures of guest visits is sitting at breakfast, drinking strong coffee eating good food and catching up on family/friend’s lives.  Make ahead breakfasts help to ease us into this mode without all the hustle that goes into a full blown company dinner.

This recipe comes from friends in Virginia who always provide us with a great time and very good food.  Make it the night before, than heat in a 250 degree oven.  Pour the coffee, sit back and let the conversation begin.

Knupp Inn Strata (Breakfast Casserole)

Recipe Summary
Complexity: Easy
Serves: 8
Category: Breakfast
Meal: other (General)
1 lb mushrooms, sliced
4 oz butter, salted
12 oz bread, French
2 Tb mustard, dijon
9 large egg
3 cup milk, 2 %
10 oz cheese, brie
1 Tb tarragon, fresh
0.5 Tb salt, kosher
0.5 cup ham, deli sliced
0.25 tsp pepper, fresh cracked

Sauté mushrooms in butter until tender. Spread mushrooms
evenly in a lightly greased 3-quart baking dish. Trim crust off bread, spread
mustard on one side of each 1 inch thick slice. Cut into 1-inch cubes and
place on top of mushrooms. Whisk eggs together with milk, cheese
tarragon, ham, salt and pepper .in a bowl. Pour over bread; pressing
down. Cover and refrigerate for 2 hours. Bake uncovered in a
preheated 350 degrees oven for 40-50 minutes, until a knife inserted in the
middle comes out clean. Let rest for 10 minutes before serving.

More company ideas at

October 13, 2014 at 10:16 am Leave a comment

Recipe of the Week – Andrew’s Wholewheat Pumpkin Pie

From the Dessert Category at

Andrew's Wholewheat Pumpkin Pie

Andrew’s Wholewheat Pumpkin Pie

First let me say sorry for this post being a day late, our return trip from NJ was delayed.  As with all our quarterly visits to NJ this one was fun and filled with laughter, good conversations and great food.  Andrew volunteered to make the dessert for our “Steak Night” dinner.  His choice of a pumpkin pie matched the drop in temperature and the coloring of the leaves.  The wholewheat addition to the crust and a good amount of nutmeg made this pie both delicious and a nice change from the usual seasonal pumpkin pies.

So if you are looking for a great dessert and not afraid to rush the season a bit, Andrew’s Wholewheat Pumpkin Pie may be just the right choice for your next dinner.

Andrew’s Wholewheat Pumpkin Pie

Recipe Summary
Complexity: Easy
Serves: 8
Category: Dessert
Meal: N/A
1 cup flour, whole wheat
1.5 cup flour, all-purpose
1.25 tsp salt, kosher
0.25 cup shortening, vegetable
3 Tb butter, unsalted
1 large egg, yolks
0.33 cup water
0.33 cup sugar, powdered
2 cups pumpkin, canned
1 14 oz. can milk, condensed
2 large egg
0.5 tsp ginger, ground
0.5 tsp nutmeg, ground
1 tsp cinnamon. ground
1 dash salt, kosher

For the crust: Combine wholewheat flour, flour, sugar in the bowl of a food processor, add shortening (very cold) and butter (also very cold) and process until small kernels. Beat the egg yolk in ice water and add and pour into the bowl and process until it forms a ball. Wrap in plastic wrap and place in the fridge for 1/2 hour.

For the filling: Mix the pumpkin, condensed milk, eggs, and spices. Preheat the oven to 425 degrees. Role out dough in a 9 inch pie plate, fill with the pumpkin mixture. Reduce heat to 350, place pie in center of the oven and bake for 1 hour, until firm and beginning to brown. Remove from oven and allow to cool before serving.

Looking for more autumnal desserts and ideas; try us at


October 7, 2014 at 12:23 pm Leave a comment

Recipe of the Week – 3-Dip Chicken

(From the  Chicken Entrée Collection at

3 -Dip Chicken

3 -Dip Chicken

If you are looking for one recipe that adapts to many meals plans, this is the one.  This takes just a little longer to make than throwing the chicken breasts in a pan and into the oven but is well worth the added effort.  Once you try the chicken you will find yourself making more than you need for one meal and freezing the rest for future quick meals.

This basic recipe turns into a fast Chicken Marsala, Chicken Piccata, Chicken Parm or just wonderful chicken sandwiches.  Make this for your families and they will completely forget they ever liked McNuggets.

3 – Dip Chicken

Recipe Summary
Complexity: Easy
Serves: 6
Category: Chicken Entrée
Meal: other (General)
2 lb chicken breasts, boneless, skinless
0.5 cup rice flour
2 large egg, lightly beaten
2 Tb water
2 cups Panko breadcrumbs
4 pinch salt and pepper to taste
0.5 cups olive oil, divided

Slice the chicken breasts diagonally in 1 inch pieces. Place in a large plastic bag and pound with a mallet or frying pan until ½ inch thickness. Sprinkle with salt and pepper and dip in rice flour to coat, also sprinkled with salt and pepper. Make an egg wash with eggs and water and salt and pepper and dip the chicken to cover. Mix salt and pepper with the panko breadcrumbs, dip the chicken in the panko and shake off any excess. Heat a couple Tb of olive oil in the in a sauté pan, cook the chicken until browned on each side; remove to warmed plate. Add more olive oil to the pan as needed.

Shown here as Chicken Marsala.

These and more quick and delicious chicken recipes at

September 29, 2014 at 8:13 am Leave a comment

Recipe of the Week – Stuffed Mushroom Caps

(From the Appetizer Collection at

Stuffed Mushrooms

Stuffed Mushroom Caps

It may have been a senior moment, or maybe I have been at this too long; with over 1,100 recipes and meal plans on our site, and 500 posts on this blog. We were invited to a party in the neighborhood and our contribution to the meal was appetizers.  Leaning on an old standard, I decided to make stuffed mushroom caps, and some stuffed with crab, along with baked brie with raspberry preserves.  Anyway, I usually check my subscription, meal planning site to be sure I have an updated photo of whatever I am making.  What a surprise,  not only didn’t I have a photo but I didn’t have the recipe listed. So I now have added the missing recipes ( adding the crab stuffed mushrooms as well) and all is right with the world; or at least the mushroom cap world.

These are a crowd favorite and always seem to disappear as soon as they hit the table.

Stuffed Mushroom Caps

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
8 oz mushrooms, baby portabella
4 oz olive oil, divided
1 medium shallot, minced
1 cloves garlic, minced
2 Tb sausage. sweet pork
1 Tb cheese,Swiss or Gruyere
1 pinch salt and pepper to taste
1 Tb cheese, Romano, grated

Remove stems from mushrooms and reserve, wipe caps with a damp cloth to clean. Brush with oil. Chop stems, garlic, shallots and sausage, heat remaining oil in a sauté pan, add to the pan. Add salt and pepper to taste. Fill the mixture in the mushroom caps, sprinkle with Romano and place on a baking sheet, bake at 350 degrees for 10 -14 minutes until mushrooms are tender.

Try all three stuffed mushroom caps ( crab, sausage and blue cheese ) at

September 22, 2014 at 9:32 am Leave a comment

Recipe of the Week – Stone Fruit Tart

From the Dessert Category at

Stone Fruit Tart

Stone Fruit Tart

Walking through the market the other day I say an array of stone fruit, peaches, nectarines and plums.  Not knowing when the season will end for fruit grown in our southeast; I decided to make a tart for our pizza party on Saturday night. Thinking a little out of the box I decided to make a cornmeal based tart shell, for added flavor and crunch.

Not too sweet but not too tart, this was the ideal finish to a fun evening of good food and good conversation.  Make one before the fruit disappears from your local market.

Stone Fruit Tart

Recipe Summary
Complexity: Easy
Serves: 8
Category: Dessert
Meal: other (General)
1 cup flour, all-purpose
0.5 cup cornmeal, course ground
0.25 tsp salt, kosher
10 Tb butter, unsalted
2 recipe sugar, granulated
-2 Tb water
2 medium peaches, peeled, pitted, sliced
2 medium nectarines, pitted, sliced
2 medium plums, pitted, sliced
2 whole butter, unsalted
6 Tb sugar, brown
1 tsp cinnamon. ground
0.25 tsp nutmeg, ground
2 Tb cornstarch
1 Tb oil, vegetable
1 Tb sugar, finishing

Combine the first 5 ingredients in the bowl of a food processor, pulse until a ball forms. You may have to add up to 2 Tb of water and pulse to combine. Allow dough to rest in the fridge for 15 minutes while you prepare the fruit. Roll the dough out to fill a 10 inch tart pan. Poke the dough with a fork and place in the freezer for 15 minutes.

Place peaches in boiling water for 1 minutes; then plunge into ice water to aid in peeling them. Cut peaches, nectarines and plums into slices. Add butter to a saute pan, add peaches, nectarines and plums to pan, add cinnamon and nutmeg. Saute for 5 minutes to reduce juice. Mix bourbon and cornstarch together; add to pan. Allow the juice to thicken and remove from heat.

Paint the bottom of the unbaked tart shell with the oil to seal. Spoon cooled fruit into the tart, sprinkle with finishing sugar and bake in preheated 350 degree oven for 30 – 40 minutes until crust is light brown. Allow to cool before serving.

For more fruit based desserts, check out

September 15, 2014 at 10:41 am Leave a comment

Recipe of the Week – Cranberry-Pumpkin Bread

From the Breads Category at

Cranberry-Pumpkin Bread

Cranberry-Pumpkin Bread

I was thinking I might be rushing the season here but then I went to the markets this weekend and one had spiced pine cones for sale and the other had pumpkins on display.  Seems we can’t finish one season without jumping ahead to mid-next season.  Anyway it got me thinking about those fall weekends when a warm cup of coffee and a slice of sweet bread is the perfect way to begin your day.

This recipe is from my friend, Teresa, who early on was instrumental in getting, up and going.  So it is fitting to put one of her recipes up on our 500th post.

Cranberry-Pumpkin Bread

Recipe Summary
Complexity: Easy
Serves: 8
Category: Breads
Meal: Other (General)
1.5 cup flour, all-purpose
0.5 tsp salt, table
1 cup sugar, granulated
1 tsp baking soda
1 cup pumpkin, canned
0.5 cup oil, vegetable
2 large egg, lightly beaten
0.25 cup orange juice
0.5 cup cranberries, fresh
0.25 tsp nutmeg, ground
1 tsp cinnamon. ground
0.25 tsp ginger, ground
0.25 tsp orange zest
0.5 cup pecans, halved

Preheat oven to 350 degrees. Sift together flour, salt, sugar, and baking soda. In a separate bowl, combine the pumpkin, oil, eggs, juice,rind, and spices. Pour into bowl with dry ingredients and mix until just combined- do not over mix. Stir in the chopped pecans and chopped cranberries.Pour mixture into greased loaf pan. Bake 50-60 minutes or until done in the middle.

Catch up of more Fall selections at


September 8, 2014 at 8:03 am Leave a comment

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