Herbed Pork Tenderloin

Serves 4-6 (or a bunch more if you used this for sandwiches)

Super simple, delicious (and really inexpensive) pork tenderloin that you will love.

INGREDIENTS

• 2 pork tenderloins (I like most of the fat removed)
• 1/2-1 teaspoon Kosher salt
• 1/2-1 teaspoon freshly ground pepper
• 4 tablespoons mustard (I used Honey Truffle Mustard!)
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Rosemary
• 1 teaspoon garlic powder

DIRECTIONS

1. Preheat oven to 425
2. Season pork with generous pinch of Kosher salt and pepper on both sides
3. Coat the loins with mustard
4. In a large bowl mix Panko, thyme, rosemary, garlic powder
5. Add the tenderloins into the dry mix and coat generously, really pack it on.
6. Cook on a rack for 25 minutes or until 140-145 degrees

Chicken Enchiladas

Ok, so there's a little whipping cream in this - just don't eat the whole thing yourself, ok?

Probably makes 8

3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this

1 cup Salsa Verde (green salsa)

1-4 ounce can chopped green chilies

1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)

8 - taco size flour tortillas

1 cup chicken broth

2 cups whipping cream

1.5 cups shredded Monterey Jack cheese

Chorizo crema (optional, click here for recipe)

Chopped green onions or cilantro for garnish

• Mix first 4 ingredients in bowl.

• Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.

• Pour chicken broth in bowl and one by one submerge each flour tortilla.

• Place approximately 1/8 chicken mixture in each wet tortilla and roll up.

• Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.

• Bake at 350 for 30 minutes.

• Optional: top with chorizo crema and garnish with green onions or cilantro

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Mixed Jambalaya

Makes 8 - 10 servings

Simple as pie, or in this case Jambalaya - which normally tends to not be so simple.

Ingredients

• 1 pound spicy smoked sausage, the fully cooked kind - cut lengthwise and then into 1/4 inch half circles
• 1 pound raw shrimp, peeled and de-veined (31/40's are perfect)
• 2 cups cooked chicken, shredded into bite sized pieces
• 1 1/2 cups uncooked rice (not instant rice)
• 4 cups chicken broth
• One -7 oz can diced green chilies
• 1-2 tablespoons Creole seasoning

Directions

1. Put everything into the rice cooker, stir well, close the lid and turn it on
2. When the rice cooker goes off - it's ready...and really great

Orecchiette with Tuna & Arugula

Serves 8

Quit looking down ur nose at tuna - it's not a junky ingredient. And when it's this delicious, you'll want it all the time.

Ingredients

• 1 pound orecchiette pasta (little ear shape)
• 1/3 cup extra virgin olive oil
• 4 large cloves garlic, minced
• 2 - 6 ounces cans albacore tuna, drained
• 1/2 - 1 teaspoon red pepper flakes
• 1 bunch arugula
• Zest of 1 lemon
• Kosher salt & fresh ground pepper

Directions

1. Cook pasta according to package directions
2. Heat olive oil in large skillet over medium heat and add garlic - heat but don't let it brown
3. Add tuna & red pepper to garlic & oil, stir well and heat through
4. Put arugula on top of garlic & oil
5. Drain pasta and add to arugula pan - mix well until arugula wilts
6. Add lemon zest and season with salt & pepper - mix well and serve