{ Carolina Grilled Pork Tenderloin }

First , let me apologize to you guys for the picture. I am really trying to take better pics, and last night I had the whole pork tenderloin all pretty and on a platter, ready to take pics. then life happened. My 6 year old decided he wanted an ice cream sandwich for dinner, and when he realized that was not happening , he had a meltdown on the kitchen floor of epic proportions. Then started the chain reaction of an 8 year old whining to go to the neighbors to play, my teenagers fighting over who's turn it was to load the dishwasher, and my husband, added to the mix by deciding to let everyone know, at the top of his lungs mind you, hat he knew every stinking word to Lady Antebellum's  "Just a Kiss". So, the pork was cut, thrown on plates and into whiny, yelling and singing mouths. But I did grab a pic of my plate before I ate.

This was a very easy marinade to put together and I let it marinate for about 7 hours in a large ziploc bag in the refrigerator. It cooked evenly and in about 30 minutes on our gas grill. The flavor was really good. The molasses and the mustard/vinegar combo was perfect. I will be adding this to my pork rotation. I served this with baked rice and green beans.

Carolina Grilled  Pork Tenderloin

Ingredients 

1/4 cup  unsulphured  molasses

2 tablespoons spicy brown mustard 

1 tablespoon apple cider vinegar 

1 pork tenderloin (2  pounds)

Directions

In a large resealable plastic bag, combine the molasses, mustard and vinegar; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

Prepare grill for indirect heat, using a drip pan. Drain .Throw  away remaining marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  

Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-27 minutes or until a thermometer reads 145°, turning occasionally. Let stand for 5 minutes before slicing. Carolina Marinated Pork Tenderloin Recipe 10 20 30

{ Easter Wreath }

 I wanted an Easter wreath that was simple this year. I have three doors to decorate every few months and for the last few Easters, I have used egg wreaths. Pastel  eggs and grapevine wreaths. They are beautiful, but this year I wanted a change. I found these carrot bunches at Pier 1 Imports and new that I wanted to make a wreath with them when I saw them. I used three green wreath forms that I find at the dollar store, and covered each with burlap. I pinned the burlap in place and then pinned the carrot bunches to each wreath with florist pins. I love the way they turned out. So  simple. And the best part is that I can change out the decorations each season and/or holiday!

Linking up  this week to :
Show me What you've got
 Take A Look Tuesday
Ladybug Blessings
Rook No 17
Tuesday To Do Party
Wednesday Wowzers

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{ Menu Plan }

Here is this week's menu plan. I am using up what is in the freezer, and then I am going to try doing the April menu plan all at once. I have never attempted a monthly menu , so I am anxious to try it. But for now, this last week of March, I have my weekly menu. My birthday is Wednesday, so  we will be going out to dinner (it is a surprise, but I hope it involves hibachi ) and we will be out with friends Saturday night. Hope you guys have a great week!


Menu Plan
Monday -  Bacon Rosemary Chicken
Tuesday -  Carolina Grilled Pork Tenderloin
Wednesday - Birthday Dinner
Thursday - Ham Pot Pie
Friday - Cajun Shrimp Lasagna
Saturday - Out with friends
Sunday - Baked Tilapia Florentine

You can find many more menu ideas over at  orgjunkie's  Menu Plan Monday !

Banana Crunch Muffins

I love these muffins.This recipe came from Ina Garten (The Barefoot Contessa) and it is one of those never fail me recipes.I make these for holidays,for friends and as a special treat for the boys. The granola in them is so good.My favorite granola for these is Kellogg's Low Fat Granola without raisins.But any granola makes this recipe.Great for lunch boxes and after school snacks.

Banana Crunch Muffins

Ina Garten

18 muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup milk
2 teaspoons vanilla
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup walnuts, chopped
1 cup granola cereal
1 cup sweetened flaked coconut

Preheat oven to 350 degrees.
Line 18 large muffin cups with paper liners.
Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
Add the melted butter and blend.
In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
Scrape the bowl and blend well; DO NOT OVER MIX.
Fold the diced bananas, walnuts, granola, and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top
Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
Cool slightly, remove from pan, and serve.

Apple Blueberry Crisp

Who doesn't love apple crisp? So easy to make and it is such a comfort food. I had two bags of granny smith apples and two quarts of blueberries , so I made an apple blueberry crisp to try an use up some of them before they went bad. So good. Enough said!

Apple Blueberry Crisp

4 cups sliced peeled tart apples
2 cups blueberries
2 tablespoons brown sugar
1 cup all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten
1/2 cup butter, melted

Directions

Place apples in a greased 11-in. x 7-in. x 2-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees F for 55-60 minutes or until apples are tender. Serve warm.

I'm Back! {Menu Planning}

Hello Everyone! I am back! I am slowly but surely getting into the kitchen again. As I said before, I have been in a rut. But I figure, tomorrow is the first day of spring, so I might as well use the opportunity to renew my spirit and get creating, cooking and baking again.  I started my own jewelry design company and  getting that started and off to a good start has been on my list of priorities. It is coming along, and now I need to work on multi -tasking. So to start off , I have created  a menu plan for this week. I have used them in the past and love the idea. I like to know what I am making for dinner every night . I write the week's menu on the menu board and the kids know exactly what we are having. Win-win. This week is not too complicated. It is going to be gorgeous this week in southwest PA and I am excited to have windows and doors open and finally have a chance to use the grill. I hope everyone has a great week! You can find other menus over at I'm an Organizing Junkie . So many great menu ideas to choose from!

Menu Plan 
Monday - Pulled Pork BBQ Sandwiches, potato salad
Tuesday - Grilled Jalapeno Popper Burgers , Spicy kale chips
Wednesday - Baked Chicken Parmesan, Roasted asparaus
Thursday - Homemade pizza Night ( bruschetta for adults, pepperoni & sausage for the boys)
Friday - Buffalo Chicken Sandwiches
Saturday - Slow Cooker Baked Potato Bar, salad
Sunday - Bourbon Chicken, sticky rice

Chocolate Kahlua Bundt Cake

I usually keep something sweet on hand for my husband.He has a sweet tooth and loves cakes and cookies.I have made this bundt cake a few times and he always raves.Very good,moist cake.

Chocolate Kahlua Bundt Cake
1 (18 1/4 ounce) box chocolate cake mix
1/2 cup vegetable oil
1 (3 ounce) box instant chocolate pudding mix
4 eggs
3/4 cup strong coffee
3/4 cup Kahlua
powdered sugar for dusting

Combine all cake ingredients at medium speed until well blended.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 40 to 45 minutes.
Cool in pan.
Invert onto cake plate and sprinkle with powdered sugar.

Slow Cooker Ranch Pork Chops

I have to admit to  you guys that I am burned out. Tired. Finished. I just do not feel like cooking,or creating recipes, or taking pictures. I am hoping it is just a phase and that I will want to get into the kitchen again pretty soon. Right now, I have just been throwing dinner in the crockpot , making eggs for breakfast and puting quick sandwichs together for lunches. So sad. :( But I am definitely burned out. I have  so many recipes I want to try and foods in my head I want to create. I just can't get the initiative to go further than just thoughts at the momemt. So send me good vibes, and maybe I will start wanting to be in the kitchen again.


This recipe is super easy and super kid friendly. My kiddos love pork chops and gravy and this recipe is so good. And only three ingredients and dinner is cooking away. I always make mashed potatoes when I make these chops, because my kids pour gravy all over them and inhale them. This is a great weeknight meal.Inexpensive , filling  and easy cleanup. You can use chicken in this recipe as well. I have used chicken strips in place of the pork chops and they were just as good.  Truth be told, with the gravy that this dish makes, you could slather it on anything and I am convinced it would taste good. As always,for my family of 6 ( including  my husband and two teenage boys) I double the recipe. And I usually have no leftovers.


Slow Cooker Ranch Pork Chops
Ingredients

• 6 Pork Chops
• Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed

Directions
 Combine all ingredients in the crockpot and mix well. cook on low 6 hours or on high for 3-4 hours.

The Fresh Plate + Edible Allegheny Magazine

Look for The Fresh Plate  featured  in the March 2012  issue of Edible Allegheny Magazine!