A Recipe for Me

A Collection of Recipes from Lisa and Donna

Bacon-wrapped Pork Tenderloin

I recently discovered this gem of a recipe… just can’t remember where. I do know, everything tastes better with bacon!

What you need:

  • 2+/- pound pork tenderloin
  • 12 oz thick sliced bacon, smoked if you like
  • Salt and Pepper
  • String

What to do:

Preheat oven to 375F.

  1. Trim tenderloin of silver skin
  2. Wrap with bacon slices, overlapping bacon; depending on the tenderloin, this should take 8-12 or slices of bacon
  3. Truss tenderloin and bacon with string, to keep bacon attached to tenderloin
  4. Brown wrapped tenderloin, about 5 minutes on each side, in a hot cast iron skillet
  5. Insert meat thermometer, place tenderloin on baking rack, and place in oven
  6. Bake till thermometer reads 165f. Allow about 30 minutes for baking.
  7. Remove from oven and let rest 5 minutes. Slice and serve.

Asiago-Crusted Pork Chops

I wish I could take credit for this recipe, but alas cannot and must give credit to the publishers at Cooking Light. Tonight I tried this recipe and it’s a keeper! Therefore I am sharing with you. It’s very easy, very quick and very tasty. (more…)

Greek Chicken with Capers, Raisins, and Feta

This recipe is from Great Plates by the best of Cooking Light magazine. It is delicious, easy to make, and a nice change of pace in the kitchen. You can use packaged crumbled feta cheese and chicken cutlets to prepare this meal even faster (keeps you from pounding the chicken breasts).

Serves 4.

What You’ll Need:

  • 4 4-oz skinless, boneless chicken breast halves
  • 2 T all-purpose flour
  • 1 t dried oregano
  • 1 T olive oil
  • 1 C thinly sliced-onion
  • 1 1/2 C fat-free, less-sodium chicken broth
  • 1/3 C golden raisins
  • 2 T lemon juice
  • 2 T capers
  • 1/4 C (1 oz) crumbled feta cheese
  • 4 thin lemon slices (optional)

What to do:

  1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping the pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
  3. Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 C suace over each serving; top with 1T cheese. Garnish with lemon slices, if desired.

Serve with Vermicelli with garlic and herbs.

Wine Pairing: Riondo Prosecco Veneto
From the Wine Advocate: This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. There is not much body or weight in this crystal clean, pure, sparkling white. It is an amazing Prosecco. Score: 90

Hamburger Ramen

Tim’s Recipe. Enough to feed one hungry man and one petite woman. Or maybe just enough to feed Pete, Lisa, and Johanne.


Dog Boats

This recipe has roots from my childhood. The first time I ever had it, was in the school cafeteria and they used a SPAM-like luncheon loaf not hot dogs. It wasn’t cooked either, as I recall. If it was cooked, it was probably baked and not fried.