Pork Tenderloin with Marmalade Glaze

1.5 lbs pork tenderloin, trimmed
1/4 c light brown sugar
1/4 c orange marmalade
1/4 c beef broth
1/4 c red wine
1/4 c dried apricots, diced
1/4 c raisins

Place tenderloin in a roasting pan.  In a small sauce pan warm marmalade and brown sugar just until sugar dissolves; brush over pork. Add broth, wine, apricots and raisins to roasting pan.  Cover and bake at 350 for about 45 minutes-  Internal temp of at least 150.  Let rest for 15 minutes.  Slice and spoon sauce and fruit over top.  Serves 4 to 6

Chicken Piccata with Capers

I saw this on Pinterest and got the recipe from BigOven.com


2 boneless skin less chicken breasts
2T butter
1T vegetable oil
2T dry white wine
1T fresh lemon juice
1T capers, drained
3T fresh parsley, chopped
2/3 c chicken stock
4T flour


Halve the chicken breasts horizontally and flatten, or just buy the think sliced chicken breast, like I did. Dredge the chicken pieces in season flour.


Put butter and vegetable oil into skillet and heat until foam subsides then saute the chicken pieces about a minute on each side, or until they are done. Place in a 350 oven, loosely covered, to keep warm.


Drain the fat from the skillet and add 1T butter, wine, chicken stock and lemon juice- bring to a boil and then add the capers and parsley. spoon the sauce over the chicken once it is plated.


I served this over capellini that i tossed in 3T butter, garlic, juice from half a lemon and some fresh cracked pepper.


We had this with a salad of baby spinach and red butter lettuce, purple onion, toasted walnuts, raspberries and hot bacon dressing and for dessert sopapilla cheesecake.


http://www.bigoven.com/recipe/148336/Chicken-Piccata-with-Capers

Sopapilla Cheesecake

	Super easy and super yummy- I did and 8 X 8 recipe 1 can of crescent rolls 1 8oz package of cream cheese 1 c sugar 1 t vanilla 1/2 c melted butter 1/2 c sugar mixed with 1t cinnamon place half of the crescent rolls flat in the bottom of your baking dish and seal the seams. In a bowl mix the cream cheese, sugar and vanilla and then spread it on top of the dough in the pan. Top it with the other half of the dough seal the seams and then pour the melted butter on top and sprinkle with the cinnamon and sugar. Bake at 350 for 30 minutes

Sparkling Ice

		I picked up a few of these at HEB yesterday.  I just LOVE, LOVE, LOVE them.  Zero calories, fat, sugar, sodium...how can you go wrong!

Chicken and Dumplings

You need a BIG POT with a tight fitting LID!

1 3 to 4 pound chicken
4Q water
2t salt
2t pepper
1 lb carrots peeled and sliced into 2" pieces
1 bunch of celery-  including the leaves cut into 2' pieces
1 medium onion chopped
1/2c fresh parsley, chopped

Combine chicken, water, salt and pepper and cook for one hour.  Add carrots, celery and onion and cook for 45 minutes.  Lift chicken out, remove meat from bones and discard bones and skin.  Put the meat back in the both and add parsley.  Salt and pepper to taste.
Bring to a Boil and then add dumplings.

2c flour
4t baking powder
2t salt
2/3 c fresh parsley (or oregano or thyme)
1c milk
4T melted butter

Mix all ingredients together quickly, just until moist.

here is where it gets tricky-  remember that dumplings grow in the pot-  so dont make them too big.  I have done them two ways-  by the teaspoon and i have rolled the dough out and cut them.  the cut ones seem to cook more evenly for me.

drop your dumpling into the boils pot and then cover with a lid for about 15 to 17 minutes...DONT PEEK