Garlic Pork Tenderloins

This was one of, if not the most delicious pork recipe I've made to date. It was a bit frustrating this time around because the pork loin I had was much thicker than the one In Sock Monkey Slippers used. However it gave me a chance to baste the meat more, which made it even more flavorful. This recipe takes some time, but it is low effort for the most part and easy to make a large amount. Hope you enjoy!

What You Need

• Pork tenderloin
• 4 garlic cloves, minced
• 1/4 cup soy sauce
• 2 Tbsp Dijon mustard
• 4 Tbsp honey
• 2 Tbsp lemon juice
• 1 Tbsp Herbs de Provence
• 3 Tbsp olive oil

How You Make It

1. Preheat oven to 350 degrees.

2. Rinse tenderloin and pat dry.

3. Spray a 9x13 baking dish with non-stick spray and place tenderloin inside.

4. Use a paring knife and poke holes on the top side of the tenderloin about an inch deep

5. In a small bowl whisk together everything except for olive oil.

6. Slowly drizzle in the oil while continuing to whisk.

7. Pour marinade over tenderloins.

8. Bake uncovered for 45 - 70 minutes, or until internal temperature is 160 degrees. The time will depend on how thick the loin is.

9. Baste multiple times throughout.

10. Let pork rest on a cutting board for 10 minutes before cutting in.

Don't forget to pour the sauce over it!

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Parmesan Garlic Knots

Don't expect there to be many, if any leftovers of these. They are as easy as they are delicious. It's a perfect side dish when you are serving a larger group of people. It is also a good milder side dish to compliment a more extravagant main dish. Thanks to Penny Wise Cook for sharing the recipe.



What You Need

• 1 can of refrigerated Grands biscuits
• 2 Tbsp vegetable oil
• 2 Tbsp olive oil
• 3 Tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder

How You Make It

1. Preheat oven to 350 degrees.

2. Line a cookie sheet with foil and spray with non-stick spray.

3. Cut each biscuit in half.

4. Roll each half piece into a long rope.

5. Tie into a knot and place onto cookie sheet

6. Bake 10 minutes, or until golden.

7. In a large Ziploc bag mix remaining ingredients.

8. Remove knots from oven and allow to cool slightly.

9. While knots are still warm toss into the Ziploc bag and mix until coated thoroughly.

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Mouthwatering Cheesy Pesto Bread

This recipe is one of the most dangerous to date. We couldn't stop eating it, even when we were about to burst! Cutting it and spreading it with pesto took quite a but of work, but it was well worth it. It is extremely important that you get pesto from the dairy section at the grocery store. Normal (Costco) pesto would be too oily and make the bread soggy. Thanks to The Cookie Jar for the amazing recipe.

What You Need

• 1 loaf of sourdough bread
• 1 cup grated Parmesan Cheese
• 2 tsp Italian seasoning
• 11oz tub of pesto from the dairy section
• 1 1/5 cup shredded mozzarella cheese

How You Make It

1. Preheat oven to 400 degrees.

2. Slice bread vertically and then again horizontally so that you have one inch squares.

3. Spread pesto in between the slices on the bread.

4. In a medium sized bowl combine cheeses and seasoning.
5. Sprinkle cheese mixture on top of pesto.

6. Cover bread with foil put on a cookie sheet and bake for 8-10 minutes.


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Mini BBQ Chicken Pizzas

These were an absolutely hit with my family. There was almost a battle royale for the last one, luckily a  mediator carefully split it into an even three and the "crisis" was averted. I made the pizza dough from scratch, but I'm sure that store bought would work just as well. This is one of the more labor intensive recipes I've done, but it was well worth it!

Thanks go to My Recipe Magic for the recipe inspiration, I will definitely make again!

What You Need

• Pizza dough
• 2 cups shredded cooked chicken
• 1/4 cup cooked bacon, chopped
• 1/2 cup barbecue sauce
• 3 Tbsp ketchup
• 2 cups shredded mozzarella cheese

How You Make It

1. Preheat oven to 450 degrees.

2. Grease regular muffin tin with Crisco.

3. Divide pizza dough into 12 equal portions.

4. Spread dough on bottoms and up sides of each tin.

5. In a medium bowl combine chicken, bacon, salt, barbecue sauce, and ketchup.

6. Divide chicken mixture evenly among muffin tins.

7. Top with mozzarella cheese.

8. Bake for 10-12 minutes.

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Peeta's Stuffed Cheese Buns

I can guarantee you that Peeta makes better stuffed cheese buns than this. These were good, but not enough to make it worth the time and effort the recipe requires to make again. The bread was too doughy and didn’t rise enough for my taste. However, I really do like the idea from Yammie’s Noshery and plan on trying it again with another dough recipe!

What You Need

• 1 cup warm water
• 2 Tbsp yeast
• 2 Tbsp sugar
• 2 tsp garlic powder
• 1/4 cup melted butter
• 1/4 cup olive oil
• 3 cups flour
• 2 tsp salt
• Chunks of mozzarella cheese (I used string cheese)
• Shredded cheeses (I used a Costco mix with added Parmesan)

How You Make It
1. In a stand mixer bowl combine yeast and water. Let sit for a couple minutes.

2. Add sugar, garlic powder, melted butter, and oil.

3. Mix in flour a little at a time with the dough hook.

4. Add salt. Knead for 10 minutes.

 5. Move dough to greased bowl, cover with a wet cloth and let rise for 30 minutes.

6. Preheat oven to 375 degrees.

7. Line a cookie sheet with foil and spray with non-stick spray.

8. Divide the dough into 10-15 pieces, depending on preference.

9. Put about a 3/4 inch chunk of mozzarella cheese in each piece.

10. Bring the corners of the dough together, pinching to seal.

11. Place seam side down on the cookie sheet.

12. Sprinkle the buns with shredded cheese.

13. Bake for 18-20 minutes, or until the bread is golden brown and the cheese is bubbly.


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Crusty Parmesan-Herb Zucchini

There are those nights when you just don't feel like cooking but you still want to have a delicious and nutritious meal. This is the perfect zucchini recipe for those nights. It only takes a few minutes to prepare, throw it in the oven with a oven-cooked meat dish and you are good to go.


What You Need

• 4 medium zucchini
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded Parmesan cheese
• 2 Tbsp Herbs de Provence
• Olive oil

How You Make It
1. Preheat oven to 350 degrees.

2. Line a cookie sheet with foil and spray with non-stick spray.

3. In a small bowl mix cheese and herbs together.

4. Slice zucchini in half lengthwise, or into thirds if exceptionally thick.

5. Brush both sides of the sliced zucchini with olive oil and place on cookie sheet.

6. Sprinkle cheese mixture over the zucchini.

7. Bake for 15-20 minutes.

8. Broil for the last 3-5 minutes, or until cheese is crispy.


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Cheesy Zucchini Rice

I am a big advocate for every dinner to include a protein, a starch and greens. This cheesy zucchini rice could serve as either a starch, greens or both. I personally serve this alongside another vegetable because you can never have enough greens in your diet. The original recipe from Buns in My Oven had more rice and less zucchini, however I found it even better with the modifications.

I found that the left overs were nowhere near as good as the first time around. This recipe makes an almost perfect amount for four. I recommend making only as much as you think will be eaten on the night of.


 What You Need

• 1 Tbsp olive oil
• 1/2 cup long-grain white rice
• 1 1/2 cups chicken broth
• 2 Tbsp butter
• 1 medium zucchini, grated
• 1 cup shredded sharp cheddar
• 1/2 tsp garlic powder
• Splash of milk, as needed

How You Make It

1. In a medium sauce pan heat olive oil over medium heat.

2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.

3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.

4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.

5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.

6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.


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