Pork Tenderloin with Shredded Brussels Sprouts

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A quick and healthy meal! Tender pork is topped with a homemade mushroom sauce and served alongside flavorful Brussels sprouts. Main dish + side dish can all be done in around 30 minutes!

I've been working to include more pork in our meal plan - we always gravitate straight to chicken! While I don't love all pork, I adore pork tenderloin. It's always so lean, flavorful, and tender. The fact that I can cook it so quickly doesn't hurt either! Quick weeknight meals are my jam. :)

In this recipe, your pork roasts while the sprouts cook; while the pork rests, you whip up a super fast mushroom sauce that is perfect drizzled over the pork. Start to finish, you can do it in 30 minutes once the oven preheats.

You could toss a carb on your menu to round it out but we found it to be just perfect for a weeknight dinner!

Pork Tenderloin with Shredded Brussels Sprouts
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and fresh ground pepper
1 large pork tenderloin (about 1.5 pounds)
8 ounces baby bella mushrooms, thinly sliced
4 cloves garlic, minced
2 9-ounce bags shredded Brussels sprouts (see note)
1.5 cups chicken broth
1/4 cup chopped fresh dill
Zest of 1/2 lemon, grated
1/2 cup heavy cream
Olive oil

Preheat the oven to 450. Mix the cumin, paprika, 1/2 teaspoon Kosher salt, and 1/2 teaspoon ground pepper in a small bowl. Rub the pork tenderloin with olive oil then coat with the seasoning mix. Place in a large, ovenproof skillet (such as castiron) and place in the oven.

Roast for 15 minutes, flip the meat and scatter the mushrooms around the pork, and continue roasting until the pork is browned and a thermometer reads 145 degrees F (about 10 more minutes).

Meanwhile, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring often, until browned and fragrant, about 1 minute. Stir in the Brussels sprouts, 1 cup chicken broth, and 1/2 teaspoon salt. Cover and cook until the sprouts are wilted, about 10 minutes. Stir in the dill and lemon zest; cover and keep warm.

Once the pork is done, transfer it to a cutting board. Place the skillet with the mushrooms over medium heat. Add the remaining 1/2 cup chicken broth and scrape up any browned bits on the bottom with a wooden spoon. Bring to a boil then add the heavy cream. Return to a boil then immediately remove from the heat.

Slice the pork and top it with the  mushroom sauce. Serve alongside the Brussels sprouts.

Note: if you can't find shredded Brussels sprouts, look for a blend instead that may also include shredded broccoli, kale, etc.

Source: adapted from Food Network Magazine

Creamy Skillet Corn

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This corn is the best of both worlds! Creamy, yet the corn still retains it's crisp texture. This buttery side may be your new family favorite!

I get so excited when spring produce starts showing up in the grocery store. Butternut squash and pumpkins are nice and all but I am all about the fruits and vegetables that spring and summer bring. While I love throwing them on the grill this time of year, there is nothing like serving up fresh veggies straight from the cast iron skillet.

This corn isn't done quickly but it's almost completely hands off cooking. Get it started then work on your main course; it'll happily simmer on your stove while you work on other things.

This is perfect with burgers, ribs, or grilled chicken - or you can double up the amount and serve it at your next picnic!

Creamy Skillet Corn

6 ears corn

3 tablespoons all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1/2-1 teaspoon fresh ground pepper

1.5 cups water

3 tablespoons butter

Shuck the corn, pull off the silks, and rinse under running water. Use a sharp knife and cut the corn from the cob, collecting it in a large bowl. Scrape the cob with a spoon to collect the milk.

In a bowl, whisk together the flour, sugar, salt, pepper, and water. Set aside.

Melt the butter over medium-low heat in a large cast iron skillet. Once melted, add the corn and flour mixture; stir well. Continue to cook over medium-low for 40-45 minutes, stirring occasionally.

Before serving, taste and adjust salt and pepper if needed (we like lots of pepper!).

Source: adapted from Kevin & Amanda

One Pan Teriyaki Meatloaf and Green Beans

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A teriyaki twist on classic meatloaf and green beans! The two bake together on one sheet pan resulting in serious flavor and less mess!

I LOVE a meatloaf - we both do, really! Growing up on mom's meatloaf only introduced me to the classic, All American version. Over the years, I've tried several different kinds and they have all been fantastic. If you love teriyaki sauce, you'll love this version!

This recipe is so simple it's ridiculous, really. Just a few pantry staples formed together into a loaf and baked. But don't miss the green beans, because they are really the star! As the meatloaf bakes, the juices flavor the green beans into a truly addictive side dish. We couldn't get enough of them!

One pan means less dishes to clean before bed; make life even easier on yourself and try these crockpot mashed potatoes to go alongside the meatloaf and green beans. Meatloaf + mashed potatoes are the perfect pair!

Teriyaki Meatloaf & Green Beans

1 pound ground beef

1 egg

1/3 cup breadcrumbs

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1/3 cup teriyaki sauce

3/4 pound green beans, trimmed

Preheat the oven to 375.

In a mixing bowl, combine the beef, egg, breadcrumbs, ginger, garlic, soy sauce, and 1/2 tsp. sesame oil. On a foil-lined baking sheet, shape into loaf. Drizzle with half of the teriyaki sauce and bake for 20 minutes. 

In a bowl, toss the green beans with the remaining 1/2 teaspoon sesame oil and season with salt and pepper. Pull the baking sheet from the oven and pour the remaining teriyaki sauce over top. Add the beans to the baking sheet, surrounding the meatloaf in a single layer, and place it back in the oven. Bake until the meatloaf edges are browned and the beans are tender, around 20 minutes.

Source: Everyday with Rachael Ray Magazine

Southern Style Green Beans

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These are the beans your grandma made! Cooked low and slow, well seasoned, and topped with crispy bacon. You won't have to remind anyone to finish their veggies!

We have a battle of the green beans at our house. I prefer them roasted until crispy and firm. He prefers them straight from a can. Needless to say, green beans aren't on the menu very often! Though I still can't go for beans straight from the can, I do love southern style green beans even though they are not crispy nor firm!

Side note: if you don't like mushy beans, you won't like these!

I'm not a soggy bacon fan so I fry the bacon first to infuse the bacon grease flavor throughout the beans but then remove them until the very end. Fat back is also something that seriously infuses loads of southern flavor if you can find it. I lucked out at the grocery store and they had a whole rack of it! If you can't find it but have access to a ham hock, that would be worth throwing in instead.

Southern Style Green Beans

8 slices thick cut bacon, diced

2 pounds green beans, trimmed and longer beans snapped in half

4 cups chicken broth

1 teaspoon seasoning salt

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon onion powder

pinch of red pepper flakes

2-3 slices fat back, optional

salt, to taste (add at the end)

1 tablespoon butter

In a large pot, fry the diced bacon until crispy. Remove with a slotted spoon and set aside.

Add the green beans to the pot and stir to coat. Add the chicken broth, seasoning salt, garlic powder, black pepper, onion powder, red pepper flakes, and fat back; stir to combine. Bring to a boil, cover, and reduce heat to medium-low. Barely simmer (don't let boil) for 1-1.5 hours, stirring occasionally. 

Once finished, remove the fat back and drain the beans. Return the beans to the pot and add the butter, stirring until melted. Taste and add salt or other seasonings if needed. 

Sprinkle with reserved bacon before serving. 

Bacon and Butternut Squash Risotto

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Roasted butternut squash and crispy bacon are paired with creamy risotto to create one ridiculously delicious dish!

I used to be intimidated by risotto and I think many others are, too. People have often said that they only eat it in restaurants because they can't make it at home. That stops today! Risotto is very easy, it just takes some time and a little patience. And your family will be so impressed!

Winter squash is so tasty and butternut is probably my favorite. When roasted and pureed in a risotto, it's practically magical. And then add bacon? You'll be licking the bowl.

Easy enough for a weeknight, fancy enough for company.

Bacon & Butternut Squash Risotto

2.5 cups diced butternut squash (about 1 medium squash)

Extra virgin olive oil

salt and pepper

Honey, for drizzling

8 slices thick cut bacon, diced

4 cups chicken stock + 2 cups water

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine

1.5 cups Arborio rice

3/4 cup grated Parmesan cheese

Preheat oven to 400.

Place squash on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, about 20 minutes. Transfer half of the squash to a food processor and puree with a little water or stock. Set aside both the pureed squash and the remaining roasted squash.

While the squash roasts, heat stock and water in a pot over medium-low heat. 

In a deep pan, or a dutch oven, cook diced bacon until crispy, about 2-3 minutes. Remove from pan with slotted spoon and set aside. Drain off all but 2 tablespoons bacon grease.

Add the onions and garlic to the grease and cook until softened, about 2-3 minutes. Stir in the wine and deglaze the pan with a wooden spoon until the wine evaporates. Add the rice and toast, stirring constantly, for 2 minutes. 

Add a few ladles of the warm stock/water to the rice and stir until all the liquid has been absorbed. When the rice looks almost dry, add another few ladles of stock. Repeat until the rice is creamy and al dente. It should take 18-20 minutes total and may not use all the reserved stock.

Stir in the squash puree, bacon, and Parmesan. Taste for seasoning. Serve in shallow bowls with reserved roasted squash and additional grated cheese over top. 

Source: adapted from Rachael Ray

Fried Brussels Sprouts with Pecans and Capers

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Brussels sprouts are deep fried alongside parsley and capers and then tossed in dressing of honey, anchovies, red wine vinegar, garlic, pecans, and more! Salty, sweet, tangy, and ridiculously delicious. Perfect for Christmas dinner!

I find food trends so interesting! You can go back through old cookbooks - especially those with recipes submitted by home cooks - and easily spot what the food trend of that time period was. That's why old church cookbooks are so fascinating! I probably wouldn't cook a single dish shared but I read it with such interest... and occasionally amusement :)

Kale, macarons, quinoa, and sriracha, have seemed to all peak in recent years. I've recently noticed a surge in cronuts, juices and smoothies, and BRUSSELS SPROUTS! If you hop on Pinterest and search for them, a bajillion recipes come up. Since I think they're a deliciously tasty veggie, I'm totally okay with the trend.

This recipe is actually not new - matter of fact, I made it for my dad 4 or 5 years ago and it changed his mind on Brussels sprouts! The ingredient list seems very odd, I know, but Chef Symon knows what he's doing. It all ends up so perfect! Even the anchovies (which I know many of us respond with 'ewww' when asked about them) give a umami quality to the dressing that is a must. The anchovies completely dissolve into the dressing and do not give a fishy taste at all.

This is the perfect green veggie to add to your Christmas spread!

Fried Brussels Sprouts with Pecans & Capers
Vegetable oil, for frying
1 clove garlic, minced
4 anchovy fillets, rinsed and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, thinly sliced on the bias
1/2 cup pecan pieces, toasted
1/4 cup extra virgin olive oil
1 pound Brussels sprouts, trimmed and quartered
2 cups loosely packed flat leaf parsley, coarsely chopped
2 tablespoons capers, rinsed and patted dry
salt and pepper

In a heavy bottomed pot, pour enough oil to come around 3 inches up the side of the pot. Heat oil to 350.

In a large bowl, whisk together the garlic, anchovies, serrano, vinegar, honey, scallions, pecans, and olive oil. Set aside,

Once the oil is hot, deep fry the sprouts in batches until the edges begin to curl and brown, about 3 minutes a batch. To the last batch, add the parsley and capers and let fry for about a minute. Remove each batch using a slotted spoon and place directly in the dressing bowl. Toss to coat and add salt and pepper to taste.

Recipe: adapted from Michael Symon

Roasted Butternut Squash Hummus

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Roasted butternut squash is blended with traditional hummus ingredients to create a super creamy and slightly sweet twist on a classic. The perfect appetizer for your holiday party!

I can't believe it's already December! I hope you all had a lovely Thanksgiving holiday. We had a great meal with some good friends (our family is 1100 miles away), watched lots of movies, did some online shopping, and started decorating the house for Christmas.

Just because the calendar turned December (and therefore "winter") I refuse to stop chowing down on fall bounty - especially squash! Look out - I have several more fall-ish recipes coming your way. Butternut squash is still readily available right through the Christmas holidays so this would be the perfect addition to your appetizer spread. Especially since you can make it ahead of time in just minutes!

Roasted Butternut Squash Hummus

1.5 cups cubed butternut squash (1 inch cubes) 

4 tablespoons olive oil, divided (plus more if needed)

2 tablespoons tahini, stirred well

1 can chickpeas, drained and rinsed

3 cloves garlic, minced

1 teaspoon smoked hot paprika

2 tablespoons lemon juice

10 pitted green olives (with pimento is fine)

salt and pepper, to taste

Preheat oven to 400. Place the squash on a baking pan, drizzle with 2 tablespoons olive oil, salt, and pepper to toss to coat. Spread in an even layer and roast for 25-30 minutes, turning once with a spatula, until squash is tender and cooked through. Allow to cool slightly.

In your food processor, combine the roasted squash, tahini, chickpeas, garlic, paprika, lemon juice, green olives, and black pepper. Process for 15 seconds. Stop, scrape sides, and process again for 15 seconds, drizzling in the olive oil as it runs. Taste and add salt and more pepper if needed. Process until desired smoothness, adding more olive oil if needed.

Serve drizzled with additional olive oil.

Source: inspired by Whole Foods