I made pork tenderloin from a "Saveur" recipe that called for two grapefruits. I only used 1 grapefruit and squeezed the juice remaining after I supremed the fruit. I marinated the pork for a few hours. I only baked the tenderloin for 25 minutes and I reduced marinade to make a sauce. It was deeelicious.
If you are interested just look up pork tenderloin and grapefruit and recipe should come up.
For Wednesday dinner, I combined leftover roast chicken with sautéed vegetables, drippings from the chicken, and buckwheat noodles. I added a few shakes of fish sauce.
This reply was modified 7 years, 7 months ago by BakerAunt.
I'm now looking for low carb recipes all the time and I saw a recipe on food and wine for low carb bell pepper nachos. I love nachos so I had to try them, but I figured they weren't going to be great. I was wrong. They may not have been nachos, but they were delicious and had lots of flavor. They were even good cold.
I also made my white bean rosemary dip to take to a dinner party
So it was actually on delish.com. For some reason I thought that was Food & Wine's blog, but delish is Hearst and F&W is Time. They all seem to run together now.
Anyway, here is the link. I just put all the peppers on a ½ sheet pan instead of 2 small pans. And I didn't stack the peppers. Only thing I would definitely do next time is make my wedges bigger - maybe cut the peppers in sixths.
The weather here has turned quite cool, temps in the 40's and rainy, so I made a cheese souffle for supper tonight and we're planning on a pot roast for tomorrow.
My older stepson arrived this evening to visit for the week. For Saturday dinner, I needed something flexible, since we were not sure of the time, so I made Sloppy Josephines.
London Broil was on sale this week so I bought a 3 1/2 pounder. Marinading it all day in an olive oil, apple cider vinegar, onion, garlic, celery and ground mustard mixture and will put it in the broiler this afternoon.
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