>A Couple of New Recipes


I’m not cooking as much as I used to…or rather, I’m not experimenting as much in the kitchen as I used to. I find myself getting hooked on 5 or 6 really good things for a long time.

Here are a couple of the latest faves.

Herb-Crusted Pork Tenderloin:

1 (4-pound) boneless pork loin (NOTE – I usually half the rest of this recipe, because I never in my life have seen or purchased a 4 pound pork loin. Lawd. So adjust as necessary.)
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
I put all of the herbs and seasonings on a cutting board and drizzle it with olive oil, and then mash it around with the back of a spoon until it gets all crushed, combined and turns into a paste. Add more oil, mash, add more oil, mash. You get it.
Once it turns into a paste, rub all over the pork loin, put on a baking sheet and bake at 425 for about 30 minutes. Use a meat thermometer and check internal temp. – should be barely pink and 155 degrees in the center.
YUM. This is so good and so easy.
Oven Roasted Salmon:
Two 6ish oz. pieces of salmon
Medium to large sweet onion
Dill (we have used both fresh and dried, just depending on what you have – either is fine and yummy.)
Salt and Pepper
Olive Oil
Chop your opinion, put in the bottom of a casserole dish. Drizzle with olive oil, salt and pepper. Sprinkle with some dill.
With the skin still on your salmon (or if it’s already off, no big deal), put your salmon on top of the bed of onions.
Hit it with a little salt and pepper, dill, and top with a couple dollops of butter. (You could leave this off if you’re watching your girlish figure…but it really adds a little Paula Deen-like goodness.)
Bake at 425 for about 20 minutes, depending on thickness of fish.
We pull the skin off and trash it, then serve on a bed of the onions.

Here she is about to go into the oven…

And our favorite side dish for this is either just a little white rice with soy sauce, or corn. Here’s what we do to our corn –
Wrap a few pieces in aluminum foil, all together like a little corn present. Put a few dollops of butter in there with them – salt and pepper before you seal it up. Put on the grill (I think it’s on there for like 20ish minutes…but Rog does this.) 😉
Cut off the cob, toss with fresh cilantro, salt, pepper, hot sauce. Voila. Easy and delish.


I hope you enjoy!



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