Cauli-rice Pinto Bean Casserole

Recipe courtesy Mindika moments

1 large head of cauliflower

1 lb lean ground turkey or beef

salt & pepper

1/2 tsp cumin or hot sauce

1 tsp chili powder

1/2 tsp garlic powder

1 can black or pinto beans

1 can diced mexican style tomatoes

1 can chopped green chilies

1 cup sour cream

3 cups cheddar cheese

Grate the cauliflower in a food processor or with a hand grater or you can chop by hand until it resembles small rice granules. Put the cauliflower in a large microwave safe bowl, do not add water and do not cover. Microwave for 5 minutes, drain off any water ( I didn't have any ), fluff and set aside. In a large skillet, brown the turkey of beef with seasoning. Stir in beans, diced tomatoes and green chilies. Then add the sour cream. In a casserole dish spray with cooking spray and layer, cauli-rice, meat mixture and cheese contuine until it is gone. Bake at 350 for 30 minutes.

italian drip beef

i have mentioned this recipe a few times on my regular blog...figured it was time to share it here! recipe from the pioneer woman.

Ingredients
1 Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

chicken bacon stuffed pizza rolls

*recipe and photo from ourbestbites.com


1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.

Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

note: the next time i make these, i will add a little dressing right on the dough squares and make sure to add more cheese. mine were a little dry. but this was a fun variation to the usual homemade pizza.

pork tenderloin

confession: i had never cooked a pork tenderloin until this weekend. something about eating a plain old slab of meat grosses me out a bit. but this was not a plain old slab of meat. it was moist, flavorful, fresh, and quite delicious. and of course, very simple which is my number 1 requirement for cooking.

recipe courtesy of the barefoot contessa.

Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 - 6 lemons)
1/2 cup olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves (i couldn't find fresh so i use dried)
1 tablespoon chopped fresh thyme leaves (i couldn't find fresh so i use dried)
2 teaspoons honey mustard
Kosher salt
2-3 pork tenderloins, about 1 pound each

Pepper
Lemon pepper

Directions
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt, pepper, and lemon pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.