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KarenNoCA

Pork Tenderloin marinated in fresh herbs, lime juice, a little evoo, grilled. Fresh applesauce

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Joined: Dec 10, 2005

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Posted to Thread #29577 at 7:06 pm on Apr 20, 2017

from the freezer, steamed broccoli and a side of Bush's Bourbon and Maple Syrup beans, tweaked with pomagranate glaze, and Sriracha, with a little Hickory smoked salt added. Some one told me how good, with a bit of tweaks the Bush's line of grilled beans can be, so I am trying one can tonight. It was an "I don't want to cook day, and I had the tenderloin in the freezer with the marinade already. Loving my freezer more and more. I always make the applesauce in the fall when all the great apples are harvested. Hatch chilies are available in late Aug into Sept, so I blacken those and freeze. I make tomato sauce and paste all tomato season. I also make big batches of Ina Garten's cornbread with chilies and sour cream, cut into squares and freeze. And when I marinate meats, sometimes I do a second one to freeze. With the addition of my neighborhoods store made chicken enchiladas, and another stores tamale pie, I have enough to pull from for these, I don't want/can't cook today!


~*Many things will catch your eye, but only a few will catch your heart...pursue those*~


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