Pork Tenderloin with Pomegranate Wine Sauce

I hate pork. But oddly enough...this is one of the best things I've ever eaten. I got this from the grocery store, of all places, where they were giving samples and handing out the recipe. 

Ingredients:

2 Pork Tenderloins
Italian Herb Seasoning, to taste
1 tbsp. Olive Oil

For the sauce:
1/2 tbsp. Olive Oil
1 tbsp. Green Onion, finely minced
1 cup Pomegranate Juice
3/4 cup Red Wine (they say merlot, we just used whatever we had laying around)
1/2 tbsp. Fresh Rosemary (we used 1/4 tbsp. dried)
1/2 tsp. Pepper, freshly ground

Preparation:

Sauce:

Heat a sauce pan over medium heat for one minute. Add olive oil and onion and sautee for 30 seconds. Add pomegranate juice and wine. Summer until liquid is reduced by half. Remove from heat and add rosemary and pepper. Set aside to cool slightly. ((Note: It can take a while for the liquid to reduce, so make sure you do this first so you can prep and cook the meat while it simmers.))

Pork:

Heat a large skillet over medium-high heat for two minutes. Cut the pork tenderloin into 1/2 inch slices. Season both sides of the pork medallions to taste with the italian seasoning. Add olive oil to the pan and swirl to coat. Add the seasoned pork and sautee for three minutes per side, or until just done. Place the cooked pork on serving plates and spoon on some of the sauce. 

Notes: 

I suggest serving the pork on top of french bread. They go perfectly together, and the bread soaks up the sauce, which is the best part of this recipe. 

Graham Cracker Crust

A basic graham cracker crust for any sort of dessert.

Ingredients

1 1/2 cups graham crackers, crushed

1/3 cup sugar

6 tbsp butter, melted

1/2 tsp cinnamon (I used more)

Preparation

Mix & press into a pie pan

Bake 7 minutes at 375.

Broccoli Chicken Goo Over Rice

The perfect "Oh shit, I have no food and need to make dinner" meal. Three ingredients, no time at all. So easy you could cry. You can add vegetables if you're feeling fancy or use baked or fried tofu in place of chicken.

Ingredients

Cooked chicken breast (fresh or canned) or cooked tofu

One or two cans of cream of broccoli soup

Rice (I use brown rice)

Preparation

Cook the rice.

Cook the chicken or tofu, if necessary.

In a large skillet over medium heat, combine the chicken and cream of broccoli. Heat and serve over the rice.

Stuffed Portabella Mushrooms

A recipe I improvised one night when we forgot to thaw the meat for dinner. Since it way improvised, I unfortunately don't have exact measurements, but it's pretty easy to eyeball. You can add meats and other veggies to this for variation.

Ingredients

Three or four portabella mushroom caps

Olive Oil
Fresh Spinach
Garlic and Onion Seasoning (we use grillmates, you can probably just used dried minced garlic and onion)
Cream Cheese
Shredded Mozzarella Cheese
Basil Pesto

Preparation
Preheat oven to 350

Cooking the spinach
- Wash the spinach, shake once or twice to dry, and leave the excess water on the leaves.
- Sautee the spinach in olive oil with the onion and garlic seasoning in a large skillet over medium heat. Spinach is done when the leaves are kind of wilted.
- If the portabella still have the stems on them, cut them off, chop them up, and throw them in with the spinach.

Making the stuffing
- Put some cream cheese in a microwave safe bowl (I think I used about 3oz, maybe a little more) and pop it in the microwave for 15-20 seconds, just until it's softened. Stir.
- Add shredded mozzarella to thicken up the mixture. I have no idea how much I used...a few handfuls?
- Add basil pesto to taste. I used about two teaspoons.
- Add the cooked spinach. I drained off the excess olive oil, but you may want to keep it.
- Stir everything together. The mixture should be creamy, but not thin. If it seems too runny, add more shredded cheese.

Cooking the mushrooms
- Wash the mushrooms and pat dry.
- Brush the tops of the mushrooms with olive oil to prevent sticking. Set them gills-side up on a baking sheet.
- Sprinkle a little extra seasoning on the gills before filling if desired.
- Spoon the filling into the caps. This obviously works best with large caps that have a deep indentation. Be careful not to overfill shallow caps.
- Bake at 350 for 10-15 minutes. About 2-3 minutes before they're done, you can add some more mozzarella on top if you want.

Chicken Broccoli Casserole

I got this recipe from a guildmate on World of Warcraft. I've made a few alterations to suite my tastes. Makes tons of leftovers for my two-person family.

Ingredients
Three cans of cream of "X" soup (chicken, mushroom, etc., mix the selection to your taste)
Fresh broccoli, chopped into small pieces (as much or little as you like)
One can of green beans , drained
Plain breadcrumbs
2 cups (or more) of shredded cheddar cheese
Two or three cooked chicken breasts or cooked tofu

Preparation
Mix all the ingredients except the cheese and breadcrumbs in a large casserole dish. Bake uncovered at 425 in a pre-heated oven until it bubbles (about 20-25 min). Top with the cheese and breadcrumbs. (if you prefer the cheese browned and crispy, put it on top. If not, layer the opposite way). Put it back in the oven for a few minutes longer, until the cheese is melted.

Buffalo Chicken Dip

This shit is insanely addictive. I got this recipe from my sister-in-law, who made it for my bridal shower. There are no definite amounts for the ingredients in this recipe, I just throw them together in whatever way strikes my fancy that day.

Ingredients

Two 12 oz cans of white chicken breast

One package of cream cheese

One package of shredded cheddar cheese

One bottle of ranch dressing

One bottle of Frank's Red Hot Sauce

Preparation

In a large skillet, cook the chicken over low-medium heat until it starts to fall apart. Add the cream cheese, ranch, hot sauce, and shredded cheese, as much or as little as you want of each. Simmer until everything is melty goodness.

Serve with tortilla chips, vegetables, chunks of bread, etc. Also great for sandwiches.