Ingredients 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup Brown sugar 1 tablespoon Cornstarch ¼
Continue readingCrockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Ingredients:½ pound orzo1 10-oz container grape tomatoes, halved½ cucumber, sliced½ red onion, finely minced8 ounces cotija cheese, crumbled1 Tbsp. Six Seasoning Blendsalt and pepper to taste1 Tbsp. olive oil1 lb.
Continue readingShrimp and Pasta Salad with Green Chile Mustard Dressing
“Indulge in a unique culinary experience with Creamy Dill Pickle Soup, where the tangy essence of dill pickles meets the comforting richness of a creamy broth. This recipe balances finely
Ingredients:8 slices of sourdough bread, thickly sliced8 slices of thick cut bacon 7oz brie, sliced into wedges (3 per sandwich)4 Tbsp. Heidi’s Raspberry Jam1 tsp. Los Chileros Chile PequinButter, as
Shepherd’s Pie Soup Ingredients 1 1/2 pounds potatoes, peeled and diced 1 pound ground beef (or lamb) 1 cup onion, diced 1 cup carrots, diced 2 cloves garlic, chopped 2
Ingredients:10 Tbsp. unsalted butter1 cup semi-sweet chocolate chips 3 large eggs, room temperature1 cup brown sugar2/3 cup flour2 Tbsp. cocoa powder1 Tbsp. Hatch Red Chile Powder1/2 tsp. salt1 cup raspberries
Ingredients 2 tablespoons olive oil 1 cup onions, diced 1 cup carrots, diced 1 cup celery, diced 3 cloves garlic, chopped 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
Ingredients:1/2 cup unsalted butter3/4 cup creamy peanut butter1/3 cup sugar1/2 cup brown sugar1 egg1 tsp vanilla extract1 1/2 cups flour1 tsp baking soda1/2 tsp salt3/4 cup Heidi’s Raspberry JamDirections:Prepare a
Ingredients 1 tablespoon (coconut) oil 1 cup onion, diced 1 cup carrot, diced 1 cup red bell pepper, diced 2 tablespoons red curry paste (vegetarian for vegetarian) 1 tablespoon garlic,
Ingredients:2 – 10oz New York Strip, Ribeye or your favorite steakSalt and pepper1 Tbsp. grapeseed oilSauce:1/3 cup brandy or cognac3/4 cup beef stock 1/2 cup heavy cream 2 – 3