Stuffed Cuban Pork Tenderloin

I got a Pork Tenderloin when Shaw's had a 4/$20 sale. It was in the freezer waiting for me to figure out what to do with it. I found this recipe in Cooking Light last week. We made it tonight. Seth fell in love immediately! I had a hard time tying it up but I guess I will get better with practice since this recipe went on the Keepers List. :-)

Stuffed Cuban Pork Tenderloin

Recipe By: Cooking Light

Ingredients:

1 (1-pound) pork tenderloin, trimmed

2 tablespoons whole-grain Dijon mustard

1/3 cup chopped fresh cilantro

3 thin slices Swiss cheese, halved

1/3 cup chopped bread-and-butter pickles

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat grill to medium-high heat.

2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.

3. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.

Cajun Shrimp

Cajun Shrimp

5 pounds jumbo raw shrimp unpeeled
salt and freshly ground pepper
6 sticks butter
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon lemon juice
1 tablespoon Cajun seasoning
10 cloves garlic minced
5 bay leaves
2 teaspoons salt

Wash the shrimp well. Put in a large baking dish. Salt and pepper the shrimp.

In a saucepan melt the butter, and then add the Worcestershire, Italian seasoning, lemon juice, Cajun seasoning, garlic, bay leaves, and salt. Pour mixture over all shrimp to cover.

Bake at 350° for 25-30 minutes, stirring occasionally. If the shrimp are not all cooked, stir well and check every 10 minutes until they are all done. They should be a dark shade of pink when done. Serve with plenty of crusty bread for mopping up the wonderful sauce!

Broiled Crab Puffs

Broiled Crab Puffs

1 pound imitation crab
1 5-oz jar Processed Sharp cheese (Kraft Old English)
4 tablespoons mayonnaise
1/8 teaspoon pepper
4 tablespoons butter melted
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
10 saltine crackers crushed
6 English muffins halved & quartered*

Instructions: Heat the jar of cheese in a pan of water or in the microwave long enough to soften.

Combine all ingredients except crab & muffins; mix well. Gently add crab. (I do all of this in a food processor.)

Spoon crab mixture on uncooked triangles of English muffins. (These crab topped muffins must be frozen for at least 30 minutes before broiling.)

When ready to serve, broil until bubbly & slightly golden brown. It will only take a few minutes.

Note: Be sure to use all 48 pieces of muffins. If made too thick, the outside will get too brown before the center cooks. Make these ahead of time & keep in the freezer for 3-4 weeks before baking. Keep well sealed.

* Instead of quartering the muffins ahead of time & trying to spread the crab mixture on the little triangles, I spread the mixture on the muffin, then quarter it.

BLT Pizza

BLT Pizza

1 Boboli thin pizza crust
1/2 cup mayonnaise
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
1 Pound bacon cooked & crumbled
1 1/2 cups shredded Pizza Blend cheese (Cheddar & Mozz)
1 1/2 cups lettuce shredded
2 medium tomatoes thinly sliced

Place the crust on an ungreased 12" pizza stone

In a bowl, combine mayo, basil, garlic & onion powders; spread over crust.

Sprinkle bacon and cheeses on crust.

Bake at 425º for 8-12 minutes or until cheese is melted.

Top with lettuce, tomatoes. Serve immediately.

Bandito Chicken Wings

Bandito Chicken Wings

24 chicken wingettes (about 2 lbs)
1/2 Cup butter
1/2 Cup Salsa or taco sauce
1/4 Cup barbecue sauce
1/4 Cup French salad dressing
1 Teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Deep fry chicken wings until brown, about 6-8 minutes.

Place in a greased 13-in. x 9-in. x 2-in. baking dish.

In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and butter; cook and stir over medium heat until butter is melted and sauce is blended.

Pour sauce over the chicken wings.

Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear.

All American Wings

All American Wings


24 chicken wing sections
1/2 Cup butter
6 Tablespoons hot pepper sauce
1/4 Teaspoon cayenne pepper
4 Tablespoons Teriyaki sauce
1 Cup brown sugar
2 Tablespoons honey
6 Cloves minced garlic

Preheat oven to 400º. Place wings in baking dish.

In saucepan, melt butter & stir in remaining ingredients.

Brush wings with sauce. Bake for 45 minutes, basting frequently.

Just before serving, pour remaining sauce over wings. Broil for approximately 1 minute to crisp skin.

Bacon & Tomato Phyllo Cups

Bacon and Tomato Phyllo Cups

8 slices bacon, cooked & crumbled
1 tomato, chopped
1/8 tsp onion powder
1/4 tsp garlic powder
4 ounces shredded Swiss cheese
1/2 cup mayonnaise
2 teaspoons dried basil
2 packages Phyllo cups

Instructions: Preheat oven to 350 degrees F.

Combine bacon in a medium mixing bowl with tomato, onion powder, garlic powder, Swiss cheese, mayonnaise and basil.

Place phyllo cups on baking sheet. Fill each cup with bacon mixture.

Bake for 8 to 10 minutes, until filling is hot.