WineontheKeyboard

Looking for a quick and easy recipe for an entree? Try this pork tenderloin recipe! (notice a trend on my recipes? Quick. Easy.)

I got this recipe from this old church recipe book. It was from the church I went to when I was a little girl. This was my grandmother’s copy of the book because I was like 6 or so when it was published, so obviously I didn’t get my own copy then. I grew up eating lots of recipes from this book. You can see the book is a bit tattered, but I still hold it dear.

Ingredients:

2 pork tenderloins
4 slices of bacon
1 tbsp grated onions (I use minced onions if I don’t have fresh)
1 clove garlic or garlic salt (I use minced garlic or sometimes garlic powder if I don’t have fresh garlic)
1 tbsp wine vinegar
pepper
1/2 tsp sugar

Line a pan with foil. Trust me. You’ll want to do this. Makes clean up a snap. I’m into easy.

Wrap the pork tenderloin in bacon. Sprinkle other ingredients on top. (really, how much easier can this get?)

Bake uncovered for 2 hours at 300 degrees. (or if you’re like me and always running a bit behind , you can also bake at 325 for about 1 1/2 hours.)

Slice it on the diagonal using the perfect knife like SuperGuy is demonstrating for us.

Doesn’t that look yummy?? I usually serve with some wild rice and call it good. My mom adds a couple splashes of soy sauce to it when she makes it ’cause my mom can’t just follow a recipe without messing with it a bit.

Cooking by Kacey
12 Comments »

This fantasic swiss cheese fondue is a regular on our dinner menu. We have it for the main meal. With a side of wine.

Swiss Cheese Fondue:

1/4 lb Emmenthal Cheese (also spelled Emmental cheese, but don’t get me started…)
1/4 lb Swiss Gruyere
1 lb–give or take–any other Swiss Cheese…I prefer Baby Swiss
2 cloves garlic
juice from 1/2 lemon
1/4 c Kirschwasser (cherry brandy)
1/4 c white wine (don’t forget to taste this ingredient as you’re making the fondue!!)
sprinkle of nutmeg
1/4 c flour–give or take

Okay, so this worked out well. I told SuperGuy that he had to cook, and I was in charge of the picture taking. You know, a group effort.

I helped a lot with this ingredient. You know, tasting and sampling…

Pour in about 1/4 c kirschwasser…Cherry Brandy

Add about 1/4 c white wine. Pino Grigio is preferred by the finer chefs.

Smash the garlic with a knife. SuperGuy says this makes them easier to peel off that outer layer. Use your favorite knife.

SuperGuy insists I tell you to cut off the green tip end of the garlic. It can give a bitter taste. Who knew there were so many rules about chopping garlic?? I just, um, chop it… Anyway, add the garlic to the fondue pot.

Add the juice from 1/2 a lemon. (of course, then you have the problem of what DO you do with the juice from the other 1/2 of the lemon. But these quandries of the universe are more than we can really go into today.) See the lemon juicer? SuperGuy has a gadget for everything he does in the kitchen.

Turn on the fondue to medium and heat the liquid to just barely boiling.

Here you see the cheese. About 1/4 lb ementhal and 1/4 lb swiss gruyere. About 1 lb of any other swiss. Baby Swiss is best. Trust me.

Grate the cheese.

Toss the cheese in about 1/4 c flour. Hey, wait!!! Where the heck is his wedding ring??? Hey!! Be right back…

Okay, okay, he swears he took it off when he was staining a table he’s refinishing for me. All is forgiven. I’ll go retrieve the ring for him though…

Slowly add the cheese when the liquid gets to just boiling. You might want to turn down the heat just a bit. Sprinkle in some nutmeg. Just a bit.

Serve with cubed bread and cubed apples. Or anything else you have around. Like veggies.

We serve this as our main course. Yummy. Makes for a nice leisurely dinner of conversation and dipping into the fondue. Not to mention the competition to see who drops the fewest pieces into the fondue…

Doesn’t that look delicious?? We make it so often, we keep the cheeses and kirschwasser on hand. Well, and we never seem to have a problem coming up with the Pino Grigio either… A perfect dinner for two. If you have any left over, it’s really good heated over an open faced sandwich. Enjoy!

Baby Boomer, Cooking by Kacey
9 Comments »

Here’s a quick and easy party dip. Well, let’s not call it a party dip, ’cause I like it anytime. I don’t like to have to wait for a party to make it. I made it all for myself this past weekend! I deserve special treatment sometimes.

This is SO easy and quick.

Harry and David Pepper and Onion Relish Dip

This is all you need. Harry and David Pepper and Onion Relish and cream cheese. Simple, yes? What, you don’t have a Harry and David’s by you? Well, order from here. You’re welcome.

You take half a jar of the relish and mix it in with one package of cream cheese. I use a mixer to do that so it gets good and creamy.
Please don’t upset me and use fake cream cheese like the low fat stuff. I mean, you’re having this with CHIPS for pete’s sake. Use the real stuff.

Served with Fritos. Or crackers.

Doesn’t that look yummy? Quick Harry and David Pepper and Onion Relish Dip. It’s not just for parties anymore!

Cooking by Kacey
12 Comments »