Angela Miller's Holliday Meal

PORK LOIN WITH CRANBERRY SAUCE

 FROM: THE PIONEER WOMAN :

http://thepioneerwoman.com/cooking/2009/12/pork-loin-with-cranberry-sauce/

Pork Tenderloin with Cranberry Sauce

Prep Time:

 15 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

6

Print Recipe

Ingredients

• 1 whole Pork Tenderloin, Trimmed Of Fat
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil, Divided
• 3 Tablespoons Butter, Divided
• 1/2 whole Medium Onion
• 1/2 cup Red Wine (optional)
• 3/4 cups Low Sodium Chicken Broth
• 1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Preparation Instructions

Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

BUTTERED ROSEMARY ROLLS

Buttered Rosemary Rolls

Prep Time:

 3 Hours

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

7

Print Recipe

Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

CRANBERRY SAUCE

12 oz cranberries

1 cup white sugar

1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

STUFFED BLEU CHEESE POTATOES

FROM "OUR BEST BITES" 

http://www.ourbestbites.com/2008/03/stuffed-bleu-cheese-potatoes/

Stuffed Bleu Cheese PotatoesRecipe by Our Best Bites

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

Instructions:

1. Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit.Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

GLAZED BABY CARROTS

1lb bag baby carrots

salt

2 tblsp butter

1 garlic glove, cut in half

3 tblsp maple syrup

1/8 tsp ground pepper

1 tblsp snipped fresh chives for garnish

Add carrots and 2 tsp of salt to boiling water.  Reduce heat to low, cover and simmer for 7min. or until carrots are tender.  Drain well.

In separate pan, melt butter over medium heat.  Add garlic and cook for 2 min, stirring occasionally   With slotted spoon, remove and discard garlic.  Add syrup and stir until blended with butter.  

Add carrots, peper, and 1/4 tsp salt and cook, stirring occasionally, until carrots are lightly browned, about 10 min.  Garnish with snipped chives to serve.

SPINACH MANDARIN POPPY SEED SALAD

FROM "OUR BEST BITES"

http://www.ourbestbites.com/2010/01/spinach-mandarin-poppy-seed-salad/

Spinach Mandarin Poppy Seed SaladRecipe from Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

Poppy Seed Dressing
Recipe from Our Best Bites

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. 

RASPBERRY TRUFFLE CAKE

1 package (18.25 oz) devil's food cake mix

1 package (3 oz) raspberry gelatin

1 package (8 oz) cream cheese

3 eggs

1 container (8oz) sour cream

1 cup water

1/2 cup semi-sweet chocolate morsels

1 container (8 oz) frozen whipped topping, thawed

1/4 cup almonds, slivered

1 pint fresh raspberries

Preheat oven to 350*

Spray bunt pan with cooking spray.  Combine cake mix and gelatin in bowl.  Whisk together and set aside.  In small bowl, microwave cream cheese on hight 1 minute, beat until smooth.  Add eggs and sour cream and water. Beat until smooth.  Add cream cheese mixture to cake mix, mix until smooth.  Pour in bunt pan.  Cook for 35-40 min.

Remove cake from pan, allow to cool.  Melt chocolate morsels and half of whipped topping in microwave.  Microwave 15-30 seconds or until melted; stir until smooth.  Drizzle over cooled cake.  Garnish with almonds, raspberries and remaining whipped cream if desired.