Marinated Roasted Beef Tenderloin with Horseradish Sauce

This is an excellent weekend roast, and the leftovers make a delicious sandwich. We loved it with the horseradish sauce!

You will need:

• 1/2 c olive oil
• 3/4 c low sodium soy sauce
• 1/2 c red wine vinegar
• 1/4 c apple cider vinegar
• 1/4 c Worcestershire sauce
• 2 T dry mustard powder
• 2 T Dijon mustard
• 2 t salt
• 2 t pepper
• 3 cloves garlic, minced
• 2 lb beef tenderloin (or top round)
• 3/4 c sour cream
• 4-6 T prepared horseradish (to taste)
• 4 T chopped fresh chives
• 2 t red wine vinegar
• Salt and pepper, to taste

Then you will…

1. Combine the olive oil with the soy sauce, red vinegar, apple cider vinegar, Worcestershire sauce, mustard powder, mustard, salt, pepper and garlic. Whisk together.
2. Place the beef tenderloin in a large sealable bag or container. Pour the marinade on top.
3. Refrigerate overnight or at least 4 hours.
4. Preheat your oven to 450 degrees. Line a baking sheet (with edges) with foil. If you have one, place an oven-safe baking rack on the sheet (this raises your beef up so it isn’t sitting in juices).
5. Remove the beef from the marinade. Place the beef on the sheet. Roast for 10 minutes.
6. Reduce the oven temperature to 400 degrees.
7. Continue roasting to desired doneness (about 18 minutes per pound for medium rare).
8. While roasting, make the horseradish sauce.
9. In a medium bowl, mix together the sour cream, horseradish, chives, vinegar, and salt and pepper to taste. Set aside.
10. Remove from oven and allow to rest at least 10 minutes before slicing and serving with the horseradish sauce.

Herbed Yogurt Dip

This is a cool and bright dip, perfect for hot summer days. We served it with fresh sugar snap peas, bell pepper slices, and some crunchy breadsticks.

You will need:

• 3 cloves garlic, peeled and minced
• 1/2 c fresh oregano, chopped
• 1/2 c fresh cilantro, chopped
• 1 c fresh parsley, chopped
• 1/3 c olive oil
• 2 T red wine vinegar
• Zest of 1 lime
• 1/2 t ground pepper
• 1/4 t crushed red pepper flakes
• 1/4 t salt
• 16 oz plain greek yogurt

Then you will…

1. Put everything, except for the yogurt, in a small food processor.
2. Pulse until blended together.
3. In a medium bowl, mix together the herbed oil and the yogurt by gently stirring.
4. Serve and enjoy!

Shells with Meat Sauce

Our kiddos love shells. They get so excited for this meal that we couldn’t resist sharing.

You will need:

• 2 T olive oil
• 1 lb ground beef
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 t Italian seasoning
• 1 t onion powder
• 1/2 t paprika
• 1/2 t crushed red pepper
• 1/2 t pepper
• 1/4 t salt
• 3 T flour
• 1 c stock (suggest: beef)
• 1/2 c milk
• 14.5 oz crushed tomatoes
• 1/2 c sour cream
• 1/2 c grated Parmesan
• 1 c shredded cheddar
• 1 lb small or medium shells, cooked to al dente

Then you will…

1. In a large nonstick skillet, heat the olive oil over medium heat.
2. Add the ground beef, onion, garlic, Italian seasoning, paprika, crushed red pepper, pepper, and salt.
3. Saute, breaking up the beef, until the beef is cooked through and starting to brown — about 5-7 minutes.
4. Mix in the flour and cook for 1 minute.
5. Stir in the stock, milk, and tomatoes. Allow to simmer for about 8 minutes to allow the sauce to thicken slightly.
6. Mix in the sour cream, Parmesan and cheddar.
7. Stir until the cheese is melted into the sauce.
8. Add the shells and stir until mixed in and coated in the sauce.
9. Allow to cook for a minute or two, before serving hot.

Instant Pot Carnitas with Pickled Red Onions

I love tacos. Don’t you? We have them in our regular dinner rotation and usually go with our shredded chicken slow cooker version. This carnitas recipe gives our beloved chicken taco some friendly competition. You want to prep the pork and onions the night before, making the day-of cooking super simple and quick.

Note: if you do not have an Instant Pot, consider using a slow cooker on LOW for 6-8 hours.

You will need:

• 2 T garlic powder
• 2 T ground cumin
• 3 t dried oregano
• 2 t chili powder
• 2 t brown sugar
• 1 t paprika
• 1/2 t ground pepper
• 1/2 t salt
• 3 lb pork roast, excess fat trimmed off
• 2 navel oranges, zested and juiced
• 5 limes, zested and juiced
• 1 c stock or beer
• 3 T fresh cilantro, chopped
• 1 red onion, halved and thinly sliced
• 1/2 c red wine or apple cider vinegar
• 3 T sugar
• 1/4 t crushed red pepper flakes

Then you will…

1. In a small bowl, mix together the garlic powder, cumin, oregano, chili powder, brown sugar, paprika, pepper and salt.
2. Rub the spice mixture all over the pork.
3. Put the pork in a sealable bag.
4. Add the orange and lime zest plus the orange juice and 1/3 of the lime juice.
5. Refrigerate overnight to allow the pork to marinate.
6. Put the red onion slices in a large heatproof bowl.
7. Pour boiling water on top and strain after 1 minute.
8. Put the softened onion in a jar or storage container that can seal.
9. In a small saucepan, heat the vinegar, sugar, red pepper flakes and remaining lime juice until the sugar is dissolved.
10. Pour the pickling liquid over the onions. If needed to cover the onion, add a little bit of water. Seal and gently shake. Refrigerate until ready to serve.
11. Cut the pork into 3-inch cubes and put them in your Instant Pot along with the stock or beer.
12. Cook on high for 40 minutes.
13. After the cook cycle is done, wait at least 5 minutes before manually releasing the pressure.
14. Preheat your oven to 450. Line a large baking tray with foil and lightly grease with nonstick cooking spray.
15. Shred the pork and spread on the prepared baking sheet.
16. Mix with about 1/3 of the juices from the Instant Pot.
17. Bake for 5 minutes, or until the edges start to turn crispy.
18. Toss with another 1/3 of the juices and bake for another 5 minutes.
19. Toss with the remaining juices and the cilantro.
20. Serve with the pickled onions, tortillas, and your favorite toppings like this toasted corn.

Slow Cooker Cuban Sandwiches

This makes such yummy sandwiches for all ages. They are easy to put together and make enough to serve a group.

You will need:

• 2 t salt
• 2 t pepper
• 1 1/2 t garlic powder
• 1 1/2 t ground cumin
• 1 1/2 t dried oregano
• 2 limes, zested and juiced
• 1 navel orange, zested and juiced
• 4 lb pork roast
• 3 T olive oil
• 2 t red wine vinegar
• 1 package of your favorite rolls (we used 8 long sub rolls)
• Dijon mustard
• 9 oz thinly sliced ham
• 6 oz thinly sliced Swiss cheese
• Sliced pickles (we used Dill because I love them)

Then you will…

1. In a small bowl, combine the salt, pepper, garlic powder, cumin, oregano, lime zest, orange zest.
2. Lightly score the fatty side of the pork roast.
3. Rub half of the spice mixture onto the pork roast.
4. Place the roast in a large resealable plastic bag.
5. Whisk the remaining spice rub with the lime juice, orange juice, olive oil, and vinegar.
6. Put in the bag with the pork to marinate.
7. Refrigerate overnight.
8. Place pork and juices in a slow cooker (no bag please!).
9. Allow to cook on LOW for 6-8 hours.
10. Shred the pork and mix with any juices remaining in the slow cooker.
11. Preheat your oven to 350 degrees and line a baking sheet with foil or parchment.
12. Open the rolls and place on the prepared baking sheet.
13. Spread Dijon mustard on the rolls.
14. Put a thin layer of ham on the mustard.
15. Add some of the shredded pork and top with swiss cheese.
16. Bake until toasty and melty, about 5-7 minutes.
17. Top with pickle slices and serve immediately with your favorite side dishes.

Summer Pesto Pasta

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

• 1 c fresh basil
• 1/3 c walnuts
• 2 cloves garlic, peeled
• 1/2 c feta
• 1/3 c olive oil
• 1/2 t pepper
• 1/4 t salt
• 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
• 4 ears of fresh corn, kernels cut off the cob
• 1 c cherry tomatoes, cut in quarters or halves
• Optional: 1/4 c light cream

Then you will…

1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
2. Add the feta, olive oil, pepper and salt and blend until smooth.
3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
5. Serve for happy tummies!

Fig, Goat Cheese and Prosciutto Sandwich

We were looking for a new sandwich around our house: one that would be yummy in our work lunches and excellent for summer picnics. This one is great and holds up well when transported. Try mixing and matching cheese and meats to find your favorite combination.

You will need:

• One baguette, cut in three pieces and then sliced in half
• Fig preserves
• Your favorite soft goat cheese (we used an herbed goat cheese)
• 6 oz prosciutto
• Arugula

Then you will…

1. Spread a thin layer of fig preserves on the top half of the baguette.
2. Spread goat cheese on the bottom half of the baguette.
3. Lay some of the prosciutto on top of the goat cheese.
4. Add a handful of arugula.
5. Wrap up the sandwich and enjoy!

Ham and Cheese Snack Pinwheels

Need a fun afternoon snack? A tasty lunch treat? A great party app? Check these out! You can make them ahead of time and then pop them in the oven, which makes them even more convenient.

You will need:

• 1 rectangular refrigerated pizza dough
• 8 slices of thin sliced black forest ham
• 8 slices of swiss cheese
• 4 T unsalted butter
• 3 T Dijon mustard
• 2 T brown sugar
• 1/2 t pepper

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
2. Unroll the pizza dough.
3. Lay the ham on top to cover the dough.
4. Lay the cheese on top of the ham.
5. Roll it up so you have a long tube.
6. Cut into 12 slices.
7. Lay the slices in the prepared baking dish, cut side facing up.
8. In a small bowl, melt the butter.
9. Mix in the mustard, brown sugar, and pepper.
10. Spread the mustard sauce on top of the pinwheels.
11. Bake 12 to 17 minutes, or until cooked through and golden.
12. Allow to cool for 5 minutes before serving.

One Pot Mac n Cheese

Easy, cheesy and perfectly comforting. This simple mac n cheese comes together in one pot on your stovetop. If you want a cheesier taste, you could omit the pureed veg.

You will need:

• 1 lb elbow or pipette noodles
• 5 c milk
• 2 t garlic powder
• 1 t onion powder
• 1/2 t paprika
• 1/4 t salt
• 1/4 t pepper
• 2 T unsalted butter
• 8 oz pureed carrot baby food
• 4 oz pureed pumpkin baby food
• 1 T Dijon mustard
• 4 c freshly shredded cheddar
• Optional: crispy fried onions, roughly chopped (like you put on a green bean casserole)

Then you will…

1. In a large saucepan, combine pasta with the milk, garlic powder, onion powder, paprika, salt and pepper.
2. Bring to a light boil over medium heat, stirring frequently.
3. Allow to cook until the pasta is just tender, another 5-6 minutes.
4. Stir in the butter, carrot and pumpkin purees, mustard and cheddar until everything is mixed well and the cheese is melted.
5. Serve hot with crispy fried onions sprinkled on top!

Pizza Pockets

These are definitely not a fancy treat, but they are quick and easy and perfect for helping toddler hands to put together.

You will need:

• 2 packages (8 oz each) crescent rolls
• 1/2 c pizza sauce
• 8 mozzarella cheese sticks, cut into two shorter halves
• 2 T unsalted butter
• 1/2 t garlic powder
• 1/2 t oregano

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. Unroll the crescents.
3. Spread a spoonful of pizza sauce on the wide end of the crescent.
4. Place one half piece of cheese on each spoonful of sauce.
5. Wrap the dough around the sauce and cheese.
6. Place each dough bundle, seam side down, on the prepared baking sheet.
7. Put the butter in a small, microwave-safe bowl.
8. Melt by heating in the microwave, roughly 30 seconds.
9. Mix in the garlic powder and oregano.
10. Brush the seasoned butter on top of the dough bundles.
11. Bake for 10-12 minutes, or until puffed up and golden.
12. Remove from the oven and allow to cool at least 5 minutes before serving with extra dipping pizza sauce.