Sheet-Pan Lemon-Garlic Pork Tenderloin
What you'll need:
- Our Family® Canola Oil No Stick Cooking Spray
- 2 garlic cloves, minced
- ¼ cup fresh lemon juice
- 3 Tbsp Our Family® 100% Pure Olive Oil
- 2 Tbsp chopped fresh parsley
- ½ Tbsp chopped fresh rosemary
- ½ Tbsp chopped fresh thyme
- ½ Tbsp lemon zest
- 1 tsp Our Family® Coarse Kosher Salt
- 1 tsp Our Family® Pure Ground Black Pepper
- 1 ¼ pounds pork tenderloin
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 pound baby gold potatoes, halved or quartered
- Lemon wedges for garnish (optional)
Directions
- Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In medium bowl, whisk garlic, lemon juice, oil, parsley, rosemary, thyme, lemon zest, salt and pepper; reserve ¼ cup plus 1 tablespoon garlic mixture in large bowl. Makes about ½ cup.
- Place pork in center of prepared pan; rub remaining 3 tablespoons garlic mixture over pork. Add asparagus and potatoes to reserved garlic mixture; toss and spread on pan around pork. Roast pork and asparagus mixture 20 minutes or until internal temperature of pork reaches 135° and asparagus mixture is tender. Transfer pork to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 4 cups asparagus mixture.
- Slice pork crosswise into about 12 (½-inch-thick) slices; serve with asparagus mixture garnished with lemon wedges, if desired.
Approximate nutritional values per serving (about 3 slices pork, 1 cup asparagus mixture): 365 Calories, 15g Fat, 3g Saturated Fat, 79mg Cholesterol, 551mg Sodium, 24g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 33g Protein
Cast-Iron Chipotle-Garlic Herb Shrimp
What you'll need:
- 3 rounds Fresh & Finest™ by Our Family® Garlic Herb Butter
- 2 chipotle peppers in adobo, finely chopped
- 1 pound frozen Our Family® Raw 21-25 Count Jumbo Peeled and Deveined Tail-on Shrimp, thawed and tail shells removed
- 1/4 tsp Our Family® Salt
- 1/4 tsp cup white wine
- 2 Tbsp fresh lemon juice
- 3 Tbsp sliced green onions
Directions
- In large cast-iron skillet, melt butter over medium heat. Add peppers; cook 1 minute, stirring frequently. Add shrimp, salt and black pepper; cook 5 minutes or until shrimp turn opaque throughout, stirring occasionally. With slotted spoon, transfer shrimp mixture to large bowl; cover to keep warm.
- In same skillet with drippings, cook wine and lemon juice over medium heat 3 minutes or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon; remove skillet from heat. Add shrimp and onions; toss. Makes about 3 cups.
Approximate nutritional values per serving (1/2 cup): 98 Calories, 4g Fat, 2g Saturated Fat, 91mg Cholesterol, 471mg Sodium, 2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 9g Protein
Pumpkin Spice Breakfast Cake
What you'll need:
- Our Family® No Stick Canola Oil Cooking Spray
- 2 Our Family® Large Cage Free White Eggs
- 3 1/2 cups 100% whole grain buttermilk flapjack & waffle mix
- 3 cup whole milk
- 1/4 cup plus 2 tablespoons Our Family® Unsalted Butter, melted plus additional un-melted for serving (optional)
- 2 Tablespoons Our Family® Pumpkin Spice
- 1 3/4 cups sweetened dried cherries
- 1 1/4 cups Our Family® Chopped Pecans
- 3/4 cup Our Family® 100% Pure Vermont Maple Syrup
Directions
- Preheat oven to 350°F; spray 13 x 9-inch baking dish with cooking spray. In large bowl, whisk eggs; whish in waffle mix, milk, butter and pie spice. Stir in cherries and pecans; spread in prepared dish and bake 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake 10 minutes.
- Cut cake into 12 (3 1/4 x 3-inch) squares; serve drizzled with syrup and topped with butter, if desired.
Milk Chocolate Chip Cookies
What you'll need:
- 1¼ cups Our Family® All-Purpose Flour
- ½ tsp Our Family® Salt
- ¼ tsp Our Family® Baking Soda
- ½ cup Our Family® Butter, softened
- ¾ cup Our Family® Sugar
- 1 Our Family® Egg
- 1½ tsp Our Family® Vanilla Extract
- 1½ cups Our Family® Milk Chocolate Chips
Directions
- Preheat oven to 375°F.
- Sift flour, salt and baking soda in a medium bowl. Cream butter and sugar until light and fluffy, about 2 minutes at medium speed. Add the egg and vanilla until incorporated.
- Gradually add the flour mixture on low speed until combined, about 1 minute. Stir in chocolate chips by hand.
- Drop tablespoons of dough onto ungreased baking sheet 2 to 3 inches apart. Bake for 12 to 14 minutes until cookies are golden brown around the edges. Let cookies cool slightly on pan then transfer to wire rack to cool completely.