Oven Roasted Pork Tenderloin and Creamy Parmesan Rice

After a long weekend of dance recitals, final presentation called for and ice cream. Tonight, I wanted something easy to throw together. I had a pork tenderloin that needed to be used, so I went on a search for an easy recipe that I could throw in the oven. I combined several to get this one. It really was good and... most importantly... easy!!

Enjoy!

Oven Roasted Pork Tenderloin

1 package pork tenderloins

1 Tbsp. sauteed minced garlic 

1 tsp. onion powder 

1/2 tsp. oregano 

1/2 tsp. thyme or rosemary 

1 tsp. parsley 

2 Tbsp. balsamic vinegar 

1 Tbsp. extra virgin olive oil 

salt & pepper, to taste

Preheat oven to 500 degrees, place tenderloins on a baking sheet or in a baking dish. Drizzle with olive oil and balsamic vinegar. Sprinkle remaining ingredients over pork tenderloins. Roast for 20 minutes, with baking dish covered with foil. Turn oven temperature down to 450 degrees and cook the remaining time, with foil removed. Approximately an additional 25-30 minutes, or until juices run clear. Allow the meat to rest for 5-10 before slicing.

Creamy Parmesan Rice

4 Tbsp. butter

2-3 cloves garlic, minced (1 Tbsp.)

1 C. uncooked white rice

1 C. water

1 C. milk

1/2 tsp. salt

1/3 C. grated parmesan cheese

1/2 tsp. parsley

Splash of milk, if desired

Saute garlic in butter, in medium-size sauce pan, over medium heat, about 3-4 minutes. Add rice and stir to coat with butter. Add water, milk, and salt, and bring to a boil. Reduce heat, cover, and simmer for approximately 20 minutes, or until rice is done. Stir in parmesan cheese and parsley. Add a splash of milk, if you would like it to be creamier. Cover, turn off heat, and let rest for 5 minutes.

Modified from original recipe: BlogLovin'

Quick and Easy Jambalaya

It has been cold all day. This morning, the temperature was a whopping 2 degrees... Seriously? It is almost March. I am so over winter. Really... it can leave any day now. No hard feelings. I promise!!

After a long work week, I was ready to get home and get my pjs on. I plan to stay in them all weekend. The forecast is calling for snow to start tomorrow morning and last through part of Sunday. Yay... Where is my Knight In Shining Armor, My Prince Charming? I really need to be rescued, swept away to a tropical island right about now!

Well, as I wait for him to arrive... Enjoy this jambalaya!

Quick and Easy Jambalaya
1-2 pkg. smoked sausage, sliced
12-16 oz. frozen shrimp, cooked/deveined/tails off
1 (14 oz.) can of diced tomatoes with onions
1-2 C. white rice, uncooked
2 cans of water
Creole seasoning/spice
Olive oil

In a stock pot, add about 2 tablespoons of olive oil. Let warm up, add sliced smoked sausage. Stir sausage occasionally, until browned. Add in shrimp, tomatoes, rice, water, and seasoning. The amount of seasoning depends upon how spicy you want it. Stir until everything is combined. Cook on medium to medium high, until rice has cooked through, approximately 15-20 minutes. Add more water, if needed.

Arroz Con Pollo... DELICIOUS!

I have this "friend," that I have never had the privilege of meeting in real life. One time, I was looking for ideas and she shared her recipe for Arroz con Pollo with our group. I made it that night and instantly fell in love with it!! It is pretty easy and SOOO amazingly delicious.

Enjoy!

Elizabeth's Arroz con Pollo
6 pk. of chicken thighs
1-2 Tbsp. coconut oil
1 C. rice
1 sm. onion, diced
1 green pepper, diced
1 can tomato sauce
1 can chicken broth
2 tsp. garlic salt
1/2 tsp. ground black pepper
1 tsp. cumin

Brown the chicken in a stock pot or large skillet. Remove chicken from pot or skillet, add white rice, onion, and green pepper to the pan. Cook about a minute, then add tomato sauce, chicken broth, garlic salt, pepper, and cumin. Stir well. Add chicken back in the pan. When it starts to boil, put a lid on it and cook on low for 25-30 minutes. Serve with black beans, or refried beans, guacamole and tortillas.

Chicken, Rice, and Mushroom Bake

Today was another beautiful day! We barely broke 60 degrees, so it was a little on the cool side this morning, for my taste. But, overall, it was a really nice day. My project today was to get my plants put in my pots on the front step and the patio. All of the plants that I picked out are ones that are suppose to repel mosquitos. We seem to have an abundance of the little boogers around here. I will post pics and what plants I used in a later post.

Supper tonight is Chicken, Rice, and Mushroom Bake. The original recipe was an Emeals recipe, but I made some changes to it, based on what I had already on hand, etc.

Enjoy!

Chicken, Rice, and Mushroom Bake

1-1⁄2 C. uncooked rice 

2 (141⁄2-oz) cans chicken broth 

2 (8-oz) packages sliced fresh mushrooms 

1⁄2 C. onion, minced 

1/2 tsp. dried thyme 

1-2 Tbsp. olive oil 

2 Tbsp. butter 

7 bone-in, chicken thighs, can use bone-in breasts

1⁄2 tsp. salt 

1⁄2 tsp. ground pepper

Preheat oven to 350 degrees. Combine rice, broth, mushrooms, onion, thyme, and butter in a lightly greased 13- x 9-inch baking dish. Cover dish with lid or foil. Bake 30 minutes. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, and brown in hot oil 3-4 minutes per side. Add chicken to rice mixture in baking dish; cover. Bake 45 minutes longer or until chicken is done and rice is tender.

Original Recipe from: Emeals