Make it Monday: Pinteresting Recipes

9:39 AMHeather

My family might laugh all the want about my love of pinterest, but the joke was on them when I served them not one--but 3 pinterest recipes that they loved this past week.  Ha!  My ever-so-clever ten-year-old pronounced the meals, "Very pinteresting, Mom!" And, so, the family heartily endorses how I love to peruse pinterest whilst waiting in car pool line, waiting during their theater classes, or waiting at a doctor's appointment.  

So, today, I bring you yet another Make it Monday triple feature--this week it's all about the recipes.  Easy, quick recipes with few ingredients.  That's how I roll in the kitchen.  I'll start with this baked potatoes one--because who doesn't love carbs?

Strange that I am such a rule follower usually, but when it comes to cooking, I sorta do things like my dad.  I make things up and vary from the recipe.  SO, I tried this recipe on both regular potatoes AND sweet potatoes.  Yum both ways!  And, here are the easy instructions:

Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 minutes.

I served these potatoes as a side with this main dish.
 
This is grilled balsamic-garlic crusted pork tenderloin.  Yum-o.  Except, again, my variation was just plain pork chops since I did not have a pork tenderloin in the freezer.  Worked just fine--enjoy the recipe for yourself!
  • 4-5 garlic cloves, finely minced or crushed
  • 2 tablespoons balsamic vinegar
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1¼ pounds each)
  • 2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Yeah, so my variation was basically that I mixed up that little sauce, and poured and rubbed it into the pork chops, then cooked them in the oven till they were done.  Voile.  No marinating overnight or searing or anything else.  I'm sure those steps make it even better.  But, I was on my way to work and fast prep was the name of the game.

Saving the best for last, here was the big crowd pleaser from this past week. 

Individual chicken pot pies.  Now, both my husband and I grew up eating those frozen chicken pot pies that you heat up in the oven.  Actually, those and Ramen noodles saw me through grad school.  So, the idea of a chicken pot pie doesn't necessarily scream culinary delight to us.  I am SO glad I gave these a try.  Because all 5 of us LOVED them.  I mean, put these babies on the regular menu rotation kind of love.  

And, again, since I rarely follow the rules, here is the pinterest recipe, ala Heather's style.  And, as an extra bonus feature, my instructions on a quick fruit salad that also delighted the family.


6 chicken tenderloins, cooked on the George Foreman, seasoned with Weber grill mate's Chicago Steak flavor
1 can cream of chicken
1 can cream of mushroom
frozen veggies (carrots, corn, broccoli, sugar snap peas)
2 cans fridge biscuits

1.  I cut up the cooked chicken and mixed it with all other ingredients but biscuits.  Added in a dash of tony Catcherez (sp?), pepper, garlic powder, and greek seasoning.  I omitted the cheese from Pinterest recipe.
2.  I thought the biscuits were too big...so pinched a bit off each one as I pressed into muffin tin.  Used that extra bit to make more pot pies.
3.  Spooned the filling into each biscuit.
4.  Froze the little bit of leftover filling for the future.
5.  Cook at 400 for 12-15 minutes.

VARIATIONS:  I can stomach some cream of soup with my dairy intolerance, but you can buy some soy based at the health food store.  You can do a low fat version of the soups, and also reduced fat biscuits to lower the fat content. 

SO fast--made dinner in about 30 minutes WITH cook time!  Also whipped up a fruit salad that all loved--I couldn't eat b/c of dairy thing....BUT, about 1/2 tub of low fat cool whip, can of sugar free fruit cocktail, and can of crushed pineapple.  Add in a few sprinkles of cinnamon and cut up one banana.  The kids devoured it! 


I double dog dare you to try out one of these recipes--or to go to your own pinterest recipe board and give one of 'em a try.  There are many more I can't wait to test drive, and I promise I'll share with you here on Make it Mondays.  You can be assured that these three recipes not only passed the chef's test for ease and speed--but also the taste testing of some picky eaters at my house.  Bon appetite!

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