12 oz Pork Tenderloin
1/8 tsp salt
1/8 tsp pepper
2 T honey mustard
6 C torn romaine and/or spinach
2 C fresh or canned pineapple
chunks and/or fresh nectarines
or peaches
1 recipe Ginger-Pineapple Dressing
Preheat oven to 425 degrees. Sprinkle salt and pepper on pork and place on rack set in shallow roasting pan. Roast pork for 20 min. Spoon mustard on pork. Roast 5 to 10 min longer or until an instant-read themometer inserted in the thickest part registers 160 degrees.
Thinly slice pork. Arrange greens pork and fruit. Sprinkle cracked black pepper if desired. Stir dressing and drizzle on salad.
Ginger Pineapple Dressing
1/4 C mayo
1/4 C unsweetened pineapple juice
1 T honey mustard
1 tsp grated fresh ginger
( I also added 1/2 tsp sugar and salt/pepper to taste )
Thursday, June 5, 2008
Monday, June 2, 2008
Pizza Braid
1 loaf of Rhodes bread dough
Pizza sauce
Grated mozzarella cheese
Pizza toppings (pepperoni, sausage, mushrooms, finely chopped bell pepper, pineapple, etc.)
1 egg white
If dough is frozen, thaw in refrigerator overnight. Stretch dough lengthwise until it is almost the length of a cookie sheet. Roll dough on a piece of aluminum foil dusted with flour until dough is almost the size of a cookie sheet. With a butter knife, lightly score the dough lengthwise into three even sections. Spread the pizza sauce over the middle section of the dough. Cover the sauce with desired amount of cheese. Cover cheese with desired amount of pizza toppings. With a knife, carefully cut the outside thirds of dough into 1” strips at a 45 degree angle. Be careful not to cut the foil. Starting with the top, take the first strip of dough from the left side and pull it over the top of the pizza toppings. Next, fold a strip from the right side over the top so it slightly overlaps the strip from the left side. Keep alternating strips of dough from the left and right sides, until they are all folded into a pattern. Seal the ends and tuck under. Carefully transfer dough to a cookie sheet or lightly spray the foil pizza is on and place on top of a cookie sheet (makes clean-up faster!) Brush dough with an egg wash just before baking. If made ahead - remove from refrigerator 30 min. before baking. Bake at 400 for 15-20 minutes, or until dough is a light golden brown and pizza is heated through. Cut into slices and serve. Serve with spaghetti sauce for dipping if desired. Serves 4-6.
Pizza sauce
Grated mozzarella cheese
Pizza toppings (pepperoni, sausage, mushrooms, finely chopped bell pepper, pineapple, etc.)
1 egg white
If dough is frozen, thaw in refrigerator overnight. Stretch dough lengthwise until it is almost the length of a cookie sheet. Roll dough on a piece of aluminum foil dusted with flour until dough is almost the size of a cookie sheet. With a butter knife, lightly score the dough lengthwise into three even sections. Spread the pizza sauce over the middle section of the dough. Cover the sauce with desired amount of cheese. Cover cheese with desired amount of pizza toppings. With a knife, carefully cut the outside thirds of dough into 1” strips at a 45 degree angle. Be careful not to cut the foil. Starting with the top, take the first strip of dough from the left side and pull it over the top of the pizza toppings. Next, fold a strip from the right side over the top so it slightly overlaps the strip from the left side. Keep alternating strips of dough from the left and right sides, until they are all folded into a pattern. Seal the ends and tuck under. Carefully transfer dough to a cookie sheet or lightly spray the foil pizza is on and place on top of a cookie sheet (makes clean-up faster!) Brush dough with an egg wash just before baking. If made ahead - remove from refrigerator 30 min. before baking. Bake at 400 for 15-20 minutes, or until dough is a light golden brown and pizza is heated through. Cut into slices and serve. Serve with spaghetti sauce for dipping if desired. Serves 4-6.
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