Honey Mustard Pork Medallions with Apple Slaw

This recipe is great for a summer dish. All you need is one pan, one bowl, and little prep time. With a sweet honey mustard sauce on quick cooking pork slices, and a side of crunchy coleslaw, this recipe will have you hooked!

Ingredients:

Pork tenderloin (small tenderloin of any size)
3-4 Tbs. honey mustard dressing
2 Tbs. brown sugar
1 tsp. Frank's Red Hot Sauce
1 Apple (Fuji), cored, quartered and thinly sliced
1/4 c. honey roasted peanuts, chopped
4 oz. coleslaw mix (cabbage and carrot)
4 Tbs. apple cider vinegar
Olive oil
Salt and pepper

In a large mixing bowl, combine the apple, slaw mix, half the vinegar, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss everything together and set aside.

Cut the pork tenderloin into 1/2 inch thick round slices. Season both sides with salt and pepper. Preheat a medium size pan to medium-high heat and add 2 tsp. of olive oil and the pork medallions to the pan. Cook on each side for 3-4 minutes. Transfer to a plate and rest for 3 minutes.

To the same pan, add the honey mustard dressing, brown sugar, remaining vinegar, and hot sauce and stir. Bring the pan to a boil, reduce, and simmer 1-2 minutes until it reaches a thicker consistency. Add the pork slices back to the sauce in the pan and coat.

Serve the pork slices with a healthy portion of slaw on the side. Drizzle the pork with the sauce from the pan.

Reubenburger Pie

This recipe is from the cookbook that I made of my Aunt Jean's favorite recipes. It seemed like a perfect recipe for the upcoming St. Patty's Day Holiday!

Ingredients:

1 lb. ground beef
2/3 c. oats
1/2 c. Thousand Island dressing
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 (16 oz.) can sauerkraut, drained
2 c. shredded Swiss cheese
1 1/2 tsp. caraway seeds

Preheat the oven to 350 degrees. Spray a quiche or pie dish with non stick cooking spray and set aside. In a large bowl, mix the beef, oats, dressing, egg, salt, pepper and garlic powder together (use your hands!).

Pour into the prepared pan and spread out evenly, pressing up the sides. Bake in the oven for 12 minutes. Carefully drain at least half of the extra liquid by slightly tilting over the sink.

Combine the sauerkraut, Swiss cheese and caraway seeds in a small bowl with a spatula.

Pour the sauerkraut mixture into the middle of the meat crust and spread out evenly. Bake in the oven for another 8-10 minutes until the meat is golden brown and the Swiss cheese is melted through.

Let the pie cool for at least 5-10 minutes before slicing (this gives the juices time to soak back into the meat, making it easier to cut and serve).

Avocado Cabbage Slaw

This tangy, silky avocado dressing makes this coleslaw perfect in sandwiches, on hot dogs, or as a side dish. The best part of this recipe is that it is so creamy, you can nix any other condiments!

Ingredients:

3 c. shredded cabbage
1 large carrot, shredded
1 avocado, skin and pit removed
1 Tbs. lemon juice
1 Tbs. apple cider vinegar
1/3 c. Kraft light mayonnaise
1 1/2 Tbs. extra virgin olive oil
2 Tbs. white vinegar
1 Tbs. chives (I use freeze dried)
1/8 tsp. fresh cracked pepper

In a blender, combine the avocado flesh, lemon juice, both vinegar's, mayo, olive oil, chives and pepper together until everything is a creamy and smooth consistency. Pour the sauce into a large Ziplock bag and mix with the cabbage and carrot until well combined.

Makeover Stuffed Cabbage Casserole

Ingredients:

2 Tbs. olive oil, divided

1 1/4 lb. ground turkey, lean

2 small onions, chopped

4 garlic cloves, minced

1 tsp. fresh thyme

1 Tbs. smoked paprika

salt and pepper

1/2 head cabbage, chopped

1 can (14.5 oz) diced tomatoes, with juice

1 can (15 oz) tomato juice

2 c. cooked quinoa

1 1/2 c. shredded white cheddar cheese

Preheat the oven to 350 degrees. Spray a 13x9 pan with non stick cooking spray and set aside. Heat a large pan on medium heat and add the ground turkey. Cook until no longer pink, drain and set aside. In the same pan, add 1 Tbs. olive oil and onion. Cook over medium heat for about 3-5 minutes. Add the garlic, thyme, Paprika, salt and pepper and cook for 2 more minutes. Add the tomato juice, diced tomatoes and ground turkey. Cook 5-7 minutes longer until the sauce starts to thicken. 

In another large skillet on medium-high heat, add the olive oil and cabbage. Cook approximately 5 minutes until the cabbage is halfway cooked, and season with salt and pepper. When the meat mixture is done, add the quinoa and stir to combine. Spread the cabbage on the bottom of the prepared pan in an even layer. Top with the meat mixture. Cover tightly with foil and bake for 40 minutes. Uncover, sprinkle with the white cheddar, and bake for 20 more minutes. Let cool slightly before serving.

Leftover Corned Beef and Cabbage Chowder

The below ingredients are leftover from the Slow Cooker Corned Beef and Cabbage recipe.

Ingredients:

2 c. leftover corned beef, diced
2 c. veggies, diced
5 small purple potatoes, diced
1 1/2 c. chicken broth
1 1/2 c. leftover cooking liquid
1 can cream of celery soup
1 tsp. dried thyme
1 c. milk, 1%
1 tsp. salt
1 tsp. fresh cracked pepper

Bring the first 7 ingredients to a bubble in a soup pot, and reduce to a simmer on medium-low. Cover and cook for 10-15 minutes. Stir in the milk, salt and pepper. Simmer uncovered for 15 more minutes. Serve with fresh chopped Parsley on top.

Slow Cooker Corned Beef and Cabbage

 

Ingredients:

1 medium onion, cut in half and sliced thin
2-3lb. corned beef brisket with seasoning package
12 oz. can / bottle beer (I used Angry Orchard Apple Ginger)
2 Tbs. yellow mustard
1/4 c. brown sugar
1 c. water
1/2 head cabbage, sliced

Place the onions on the bottom of the slow cooker. Rinse the beef off and pat dry with a paper towel. Place on top of the onions and rub the dry mix on top. Pour the beer over. Mix the yellow mustard, brown sugar and water together and pour on top of the beef. Cover and cook on low for 9 1/2 - 10 hours.

Remove the beef from the crock pot and let sit with tinfoil on top. Add the cabbage to the slow cooker and cook in the liquid for 25-30 minutes until the cabbage is fork tender. Cut the corned beef across the grain and serve on top of the veggies. Spoon some of the cooking liquid on top to keep moist.

Stuffed Cabbage Casserole

My husband never usually has a lot of positive things to say about the cooking from his mom growing up, but there was one thing that she cooked that he said he loved, so I tried to re-create it for him. He loves stuffed cabbage casserole, and I was never a huge fan of cabbage so this recipe was either going to fail miserably or pass with flying colors. To my surprise, not only did it turn out great and taste delicious, but he said it was better than his moms growing up. I hope you enjoy!

Ingredients:
2 Tbs. olive oil, divided
1 lb. ground beef
2 small onions, chopped
4 cloves garlic, minced
1 tsp. dried Thyme
1 Tbs. smoked Paprika
salt and pepper
1 head cabbage, chopped
1 14.5 oz. can diced tomatoes, with juice
1 15 oz. can tomato juice
2 c. cooked white rice
1 1/2 c. shredded white cheddar

Preheat oven to 350 degrees.  Spray a 13x9 pan with non stick cooking spray and set aside. Heat large pan on medium heat and add the ground beef. Cook the beef until slightly browned, drain, and set aside. In the same pan, add 1 Tbs. olive oil and onion, and cook over medium heat, about 3-5 minutes. Add the garlic, Thyme, Paprika, salt and pepper and cook 2 minutes more. Add tomato juice, diced tomatoes and ground beef. Cook 5-7 minutes longer until the sauce starts to thicken. In another large pan on medium-high heat, add the olive oil and cabbage. Cook approximately 5 minutes until the cabbage is halfway cooked, and season with salt and pepper. When the meat mixture is done, add the rice and stir to combine. Spread the cabbage on the bottom of the pan evenly. Top with the meat mixture. Cover tightly with foil and bake for 40 minutes. Uncover, sprinkle with the white cheddar, and bake for 20 more minutes.