Garlic Ginger Soy Turkey Tenderloin and Roasted Veggies

Ingredients
1 turkey tenderloin (come 2 to a package) or small pork tenderloin
1 1/2 tbsp brown sugar, divided
4 tsp soy sauce
1 tsp minced fresh ginger
1 1/2 tsp minced garlic (3 cloves)
1/2 tbsp cornstarch
1/2 cup chicken broth
salt and pepper
Sliced veggies to roast (carrots, parsnips, onions, etc.)
1 tbsp olive oil

1. Preheat oven to 375 degrees.
2. Place turkey in baking dish lined with foil or parchment.
3. In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.  
4. Set half of mixture aside and sprinkle remaining over turkey.
5. Toss veggies with oil, salt and pepper.
6. Place veggies on jellyroll pan lined with foil or parchment.
7. Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender.  Allow meat to stand 5 minutes before cutting.
8. While turkey is cooking, combine cornstarch and broth in small saucepan.  Mix until smooth.  Add reserved soy sauce mixture, and remaining brown sugar (1/2 tbsp) and soy sauce (1 tsp).  Bring to boil, cook and stir about 2 minutes until thickened and serve on turkey. 

I served this with some quinoa.  The sauce was delicious over it all.  May try it with a pork tenderloin next time.   Serves 2-3.

Spinach Bacon Pasta

Well, the spinach in my garden is growing great!  I've had my fill of quiche for a bit, so I was looking for another recipe.  Here is a good one that I morphed for us!  Ryan really loved it, and it is super quick (and uses staple items).  You can prep all the items at about the same time (boil the pasta while cooking the bacon), so it is nice and easy.  This does make lots, but we happily ate it as leftovers, either microwaved or made crunchy by frying in a little butter.

Ingredients
14-16 oz package of pasta (penne, rotini, etc.), cooked al dente
1/2 lb bacon, cooked and crumbled
3 large handfuls of fresh spinach (about 5 ounces)
2 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced (or grated on a microplane)
Parmesan cheese to top (about 1/2 cup)

1. In a large sauce pan, toss all ingredients (except garlic and cheese) and cook on medium high.
2. When spinach begins to wilt, add garlic.
3. Season with salt and pepper.
4. Top with cheese and serve.

Mom's Sausage and Rice

This was a staple when I was growing up.  When I told my mom I was making it last week, she said she was too!  Wonderful in the winter!  Perfect with veggies and dip on the side.

Ingredients
1 lb bulk pork sausage
1/2 onion, chopped
1 cup rice, uncooked
2 1/2 cups chicken broth
1 tsp Worcestershire sauce
2 stalks celery, chopped (optional)
1/2 - 3/4 cup bell pepper, chopped (optional)

1. In a large skillet with a lid, brown pork sausage.  When sausage is halfway done, add onion.
2. When sausage is cooked and onion is tender, blot extra grease.
3. Add rice, broth, and Worcestershire sauce and heat to boil.
4. Lower to simmer and add veggies, if desired (I personally prefer not to have bell pepper).
5. Simmer for 20-30 minutes until rice is done.

Slow Cooker Pulled Pork and Root Beer Sauce

This is a super easy and super yummy dinner.  We had a priest friend, Fr. Brian, come to dinner last week and I didn't want to be working in the kitchen.  It was great!  And leftovers to boot (Fr. Brian took some home too!).

Ingredients
1 2 1/2-3 lb pork sirloin roast or shoulder
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
1 1/2 - 2 medium onions, cut into thin wedges
1 cup root beer (not diet)
2 tbsp garlic, minced
3 cups root beer (2-12 ounce cans and not diet)
1 cup chili sauce
several dashes hot pepper sauce (optional)
hamburger buns or sweet Hawaiian rolls

1. Trim fat from meat.
2. Sprinkle meat with salt and pepper and brown in large skillet in oil.
3. Drain off fat and place met into 4-5 quart slow cooker.
4. Add onions, 1 cup root beer and garlic.
5. Cover and cook on low for 8-10 hours or high for 4-5 hours.
6. Prior to serving, combine 3 cups root beer and chili sauce in medium saucepan.
7. Bring to boiling, then reduce heat.  Boil gently, uncovered, stirring often, until reduced to 2 cups (about 30 minutes).  Add hot pepper sauce, if desired.
8. Transfer meat to cutting board and shred with a fork.
9. Remove onions with slotted spoon and place on platter and discard juices.  Add shredded meat.  
10. To serve, place meat and onion on buns or rolls.  Spoon on sauce!