Tag Archives | family dinner

Cuban Panini and Black Bean Soup

By on September 11, 2013 in Complete Family Dinner, Entrees Recipe, Recipes, Reincarnating The Leftover

What To Make With Leftover Pork Tenderloin

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Cuban Panini and Black Bean Soup

Cuban Panini and Black Bean Soup

Ingredients

  • french bread- 1 loaf, sliced into ½ inch slices
  • sliced ham- 1 lb, or stored leftover sliced pork tenderloin from Berry-Good Pork Tenderloin
  • sliced dill sandwich pickles- 1 24oz. jar
  • tomatoes, roma or vine-ripened- 1-2
  • black beans- 1 28oz. can, drained
  • salsa- 1 cup or 7oz. (like Herdez mild 7oz. salsa)
  • sour cream
    • STAPLES:
  • dijon mustard- ½ cup (approximately)
  • olive oil- ½ cup (approximately)
  • chicken stock- 1 cup (1 cup water with 1 chicken bouillion cube)
  • cumin- ½ teaspoon

Instructions

    Soup
  1. In blender combine beans (drained), broth, salsa and cumin; blend until smooth but do not overblend
  2. Transfer to a soup pot and heat until bubbly
  3. Serve with sour cream
    4. Panini
  4. Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it).
  5. Spread mustard mixture onto the outside of each slice of bread
  6. Place bread, mustard side down, onto Panini press or griddle, then top with pork, tomato and pickle; place second slice of bread on top with mustard-side up
  7. Cook until crunchy brown and both sides
https://tonispilsbury.com/cuban-panini-and-black-bean-soup/

 

Reincarnate The Leftover

This recipe is perfect made with leftovers from Berry-Good Pork Tenderloin:

Reincarnate The Leftover

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

 

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Bangers and Mash with New Castle Gravy

By on July 30, 2013 in Entrees Recipe, Holiday Recipes, Recipes

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Bangers and Mash with New Castle Gravy

Bangers and Mash with New Castle Gravy

Ingredients

  • pork or beef sausage links- 5-6
  • prepared mashed potatoes- 4 cups Homemade Mashed Potatoes
  • New Castle Beer- 1 bottle
  • beef broth- 1 cup
    • STAPLES
  • vegetable oil- 3 tablespoons
  • butter- 3 tablespoons

Instructions

  1. saute sausage in heated oil until brown on both sides (don't worry about cooking through)
  2. heat oven to 350 degrees F
  3. transfer mashed potatoes to casserole dish
  4. lay browned sausages into mashed potatoes
  5. bake sausages and potatoes until hot and bubbly, approximately 25 minutes
  6. in the same pan used to brown sausage, melt butter
  7. add beer and broth to boil over medium-high until reduced by about half, approximately 24 minutes
  8. serve sausage and potatoes drizzled with gravy
https://tonispilsbury.com/bangers-and-mash-with-new-castle-gravy/

 

Bangers and Mash Recipe

New Castle Beer

bangers and mash recipe

brown sausage

 

transfer mashed potatoes to baking dish

 

arrange sausages onto potatoes

 

bake for 25 minutes

 

melt butter

 

add beer and broth

 

boil until reduced by half

 

drizzle gravy over sausage and potatoes

 

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Bistro Beef Tenderloin

By on February 14, 2013 in Entrees Recipe, Holiday Recipes, Recipes

Healthy & Simple Easter Dinner Recipe

This simple and healthy recipe from RecipeRehab.com is perfect for Easter dinner or any Springtime meal. Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

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Bistro Beef Tenderloin

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 12 servings

Calories per serving: 185

Fat per serving: 9 g

Bistro Beef Tenderloin

Ingredients

  • 3 pounds beef, tenderloin steaks - trimmed of fat
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, Kosher
  • 1/2 teaspoon pepper, black ground
  • 2/3 cup herbs, mixed, fresh - (such as chives, parsley, chervil, tarragon, thyme)
  • 2 tablespoons mustard, Dijon

Instructions

  1. Preheat oven to 400 degrees F.
  2. Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
  3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
  4. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
https://tonispilsbury.com/bistro-beef-tenderloin/

 

 

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Whats For Dinner

By on September 29, 2012 in Gluten Free, Making Dinner, Recipes

What’s For Dinner… This Week

The Organized Cook answers the question “What’s For Dinner Tonight?” with the answer- “What’s For Dinner This Week“.  And this week we’re dishing up our favorite Fall recipes in our Weekly Meal Plan “Fall Favorites”.

Fall Vegetables

If you’re a subscriber to The Organized Cook Weekly Meal Plan System, here’s what’s on your dinner menu this week:

MONDAY:

Vegetable Lasagna

Day 1: Fallsagna (Vegetable Lasagna)

 

TUESDAY

WonderFall Chili by The Organized Cook

Day 2: WonderFall Chili

 

WEDNESDAY

Fall Rigatoni

Day 3: Fall Rigatoni

 

THURSDAY

meal planning by The Organized Cook

Day 4: Chicken and Wild Rice Casserole with Roasted Brussels Sprouts

 

FRIDAY

meal planning by The Organized Cook

Day 5: Turkey Pizza Burgers with Minestrone Soup

 

Weekly Meal Planning For Busy Families

Meal Planning

Weekly Meal Plan

 

It’s not too late to get your Fall Favorites Weekly Meal Plan.  Subscribe Now.

The Organized Cook Weekly Meal Plan System

Manic Monday Giveaway

Everyone’s a winner this week.  Simply tell us your favorite Fall recipe by leaving a comment below and our Facebook page and we’ll send you Fall Favorites for free!

Bon Appetit Busy Moms!

 

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