November 5, 2024

GCH: What’s on Your Plate? – Honey Roasted Pork Tenderloin

December 19, 2012 by

Honey Roasted Pork Tenderloin_Lanza

This is one of those meals that I know will be a hit with all that try it. A tried and true, if you will. And it is very easy to prepare. Make sure you let it sit for a few minutes before slicing. You won’t be sorry you tried this, I promise. The sauce that this dish makes is amazing. You can thicken it up with a bit of cornstarch or arrowroot for a gravy, as well. It is super simple to make and put together, yet it is definitely company worth, making it perfect for the holidays!

Honey Roasted Pork Tenderloin

2 lbs boneless pork loin
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth

Directions

Preheat the oven to 375.

Season the pork and place in a roasting pan.

In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.

Add the broth to the pan.

Bake until internal temperature reaches 150 degrees (45-60 minutes).

Baste frequently.

Strain the pan juices into a saucepan.  Reduce until slightly thickened.  Serve over the sliced pork.

Happy Eating,

Liz

You can also find me over at www.fresh-plate.com

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GCH:What’s on Your Plate? – Smokey Mountain Chicken

December 12, 2012 by

smoky mountain chicken

This is one of those oh so easy chicken recipes that my family loves. Gooey cheese, barbecue sauce and spices…who wouldn’t love it! The chicken comes out moist and flavorful every time. You can use any barbecue sauce , we prefer Sweet Baby Ray’s. And I have used thick sliced Colby Jack and Sharp Cheddar and they both are awesome. I actually prefer the Sharp Cheddar, but the kids prefer the Colby Jack. Easy weeknight meal that is good enough to serve guests.

*note- the recipe calls for chopped tomato as well as green onion for garnish. I forgot to buy a fresh tomato for this meal, so I skipped it. But on any other day, it would be on top!

Smokey Mountain Chicken

Ingredients:

4 skinless, boneless chicken breasts

12 slickes turkey bacon

1 tsp garlic powder

4 slices Colby Jack cheese

ground pepper to taste

1 tsp Italian-style seasoning

1 (18 ouce) bottle BBQ Sauce

1/8 cup chopped green onion, for garnish

1/4 cup chopped tomatoes, for garnish

Directions:
1. Preheat oven to 350-degrees F.
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2. Place chicken breasts in a lightly greased 9 x 13-inch baking dish.  Season with pepper, garlic powder, and Italian seasoning to taste.  Baked seasoned chicken in the preheated over for 20 to 30 minutes or until cooked through and juices run clear.
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3. When chicken is done, remove from oven and pour on BBQ sauce. Layer each breast w/ 3 slices of turkey bacon, then a slice of cheese.  Return to the oven and continue to bake for 5 more minutes or until cheese is melted.  Removed from oven and top w/ chopped green onions and tomatoes.
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Happy Eating!
Liz
You can find more of Liz’s recipes over at www.fresh-plate.com!
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GCH:What’s on Your Plate? – Pizza Pasta

December 5, 2012 by
Pizza Pasta

Pizza Pasta

Super once-a-month casserole dish to make.  Kids and guys seem to love this. You can add any toppings that you would on your pizzas and switch up the pasta.  Penne and Rigatoni work well.I have chopped broccoli, banana peppers, diced ham….the possibilities are endless.  I used to take these to Church potlucks back home and I always came home with an empty casserole dish.

Pizza Pasta

* 12  ounces  uncooked spaghetti (or any pasta you prefer)

* 1/2  teaspoon  salt

* 1  (1-lb.) package mild ground pork sausage

* 2  ounces  turkey pepperoni slices (about 30), cut in half

* 1  (26-oz.) jar tomato-and-basil pasta sauce (I use Classico)

* 1/4  cup  grated Parmesan cheese

* 1  (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Happy Eating, 

Liz

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Be sure to check out my personal food blog  FRESH-PLATE.COM

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GCH: What’s on Your Plate? – Pesto Provolone Chicken

November 28, 2012 by

Pesto Provolone Chicken

Often times, during the holiday season, we are running errands or doing something family oriented . Dinnertime comes fast and I don’t know about you, but I look for quick, flavorful dishes that I can make in a hurry. This recipe for Pesto Provolone Chicken is a life-saver for days when I need just that. Three ingredients and you are set. (yes, THREE !) All four of my sons and my husband love this chicken! My eight year old says it smells like pizza and tastes like heaven.

Pesto Provolone Chicken

Ingredients:

4-6 boneless, skinless chicken breasts

4-6 T pesto sauce (jarred or homemade)

4-6 slices reduced fat  provolone cheese

Directions:

1.  Preheat oven to 400 degrees F.

2.  In a glass baking dish, place all of the chicken. Top each breast with 1 tablespoon of pesto and spread to cover the chicken.

3.  Top each piece of chicken with a slice of provolone cheese.

4.  Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is cooked through.

5. *If you like, uncover the chicken the last 5 minutes of cooking time  to brown the cheese.

Enjoy!

Liz

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GCH: What’s on Your Plate? Smoked Sausage, Potato & Pepper Bake

November 21, 2012 by

I have a houseful of boys. My sons range in  age from 7 to 19 and they love to eat. I have learned through the years that it is easier for me to prepare one pot meals on busy weeknights.  Just throw everything together and bake it. I usually serve these meals with a salad and some sort of bread and the boys are happy. This is one of their favorite meals. They are definitely meat and potato boys. I usually double the recipe and have just enough left for my husband to take to lunch the next day.

This bake is so easy to put together. It is a bit tedious to cut all of the veggies and the sausage, but if you do it the night before and pop it in the refrigerator, dinner is easy peasy. This recipe is so versatile. You can use any sausage you prefer. I use smoked sausage because that is what my family prefers. You can also use a variety of peppers.  For this dinner, I used red pepper, yellow  pepper and orange pepper. I do suggest that you use the banana peppers in this one. It gives it a distinct flavor. I always add 1 T of the banana pepper liquid when I toss everything together. You can also use a variety of spices.  Cajun, garlic, southwestern. Be creative. The sky is the limit.

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Smoked Sausage, Potato and Pepper Bake

  • 1 package smoked sausage
  • 4-5 yukon gold potatoes ( or other waxy variety) , cut into chunks
  • 1 small jar banana peppers, 1 T liquid reserved
  • 1-2 bell peppers, sliced
  • 1 large onion, sliced
  • 3 tbsp olive oil
  • 1/4 tsp salt &  1/4 tsp pepper
  •  1 tsp garlic powder (or to taste)

Directions

1. Spray a large baking pan with nonstick spray and preheat your oven to 400 degrees.

2. Place all ingredients on a baking sheet and drizzle oil over.  Use your hands to toss everything together in the oil, making sure everything feels coated.

3.Add salt & pepper and garlic powder

4. Bake at 400 for about 30-35 min, until potatoes are tender and the sausage is hot and bubbly.

Happy Eating!

Liz

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GCH: What’s on Your Plate? : Cranberry Balsamic Pork Tenderloin

November 14, 2012 by

Cranberry Balsamic Pork Tenderloin

Ingredients

1 1/2 tablespoons butter

1 pork tenderloin

1/2 cup chopped onions

1 tablespoon chopped fresh rosemary

1/2 cup chicken broth

1/3 cup canned whole-berry cranberry sauce

1 tablespoon balsamic vinegar

Directions

Preheat oven to 450°F.

Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.

Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes.

Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes.

Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture.

Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.

Season with salt and pepper.

Slice pork and serve with sauce.

Happy Eating, 

Liz

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Be sure to check out my personal food blog  FRESH-PLATE.COM

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GCH:What’s on your Plate? — Old Fashioned Chicken Pot Pie

November 7, 2012 by

I get all giddy when the weather starts to turn cooler. My favorite seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food. Roasts, casseroles and other heartier foods is definitely what I prefer. One of my favorite, and a favorite of my family, is chicken pot pie.

The flaky crust and hot,creamy filling loaded with veggies is always a welcome addition to our table. Laden with calories, but good for the soul!  This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas, green beans, potatoes, broccoli, and onions.  Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!

Old Fashioned Chicken Pot Pie by Liz Lanza

OLD FASHIONED CHICKEN POT PIE

Ingredients:

1 Tablespoon butter

2 garlic cloves, minced

1/4 cup diced onion

2/3 cup sliced or diced carrots

1 teaspoon salt (or more, depending on taste)

1/4 teaspoon pepper

1 1/2 cups chicken broth

2/3 cup frozen peas

2/3 cup frozen corn

2/3 cup diced potato

2/3 cups milk

1/2 cup flour

2 cups cubed cooked chicken

1 refrigerated pie crust (from a pack of 2)

Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender

2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.

4. Pour filling into a pie dish.

5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

 

Happy Eating,

Liz

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