Monday, January 13, 2014

Italian Sausages with Peppers

You’ll Need
  • 2 Tablespoons olive oil
  • 12 Hot Italian sausages
  • 1 medium onion, thinly sliced
  • 1 Tablespoon minced garlic
  • 2 Red peppers, seeded and sliced
  • 1 Green pepper, seeded and sliced
  • 3 Tablespoons tomato paste
  • ¾ cup Dry white wine
  • 1 teaspoon fennel seeds
  • Salt
  • White Pepper

Directions
Heat the oil in a large skillet and cook the sausage for 2 minutes on each side.
Add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper.
Cover and cook over low heat for 25 minutes.


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Friday, January 3, 2014

Bacon Wrapped Pork Tenderloin

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You'll Need:
  • 1 pork tenderloin, cleaned and trimmed.
  • 3 slices of bacon
  • 1 tablespoon of garlic powder
  • 1 teaspoon Lawry's Seasoned Salt
  • 1 teaspoon dried crumbled leaf basil
  • 1/2 teaspoon dried crumbled leaf oregano
  • 1 teaspoon fresh ground pepper
  • olive oil
Directions:
  • Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin.
  • Wrap pork with bacon and secure with toothpicks.
  • Take your olive oil and coat well.
  • Place in a 9x13 pan and bake uncovered in a 375 to 400 degree oven for 45 to 60 minutes, or until pork reaches about 155 degrees.
  • Make sure the bacon is really done.
  • Remove and wrap in foil.
  • Let stand for 10 minutes before slicing. (Don't forget to remove the toothpicks!)


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