Asian Pork Tenderloin

1 1/2 lbs whole pork tenderloin
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish

Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.

Accordian Sandwiches

1 1b loaf Italian bread or 1 lb French bread
1/4 cup mayo
1 tbsp italian dressing
1 tpsp grated parmesan cheese
5 oz very thinly sliced cooked chicken or any lunch meat will do
8 slices cheddar cheese, slices split in half

Preheat the oven to 375 degrees. Cut the bread into 16 slices, but no through the bottom crust. In a small bowl stir together mayo, italian dressing and parmesan. Tuck lunch meat and cheese slices between every other bread slice. Place a well rounded teaspoon of mayo mixture in the slits with the meat, spreading slightly. Place on a baking sheet. Bake loaf in the 375 degree about 15 minutes or until hot.

Pumpkin Pie Dip

1 8 oz cream cheese, softened

2 cups powdered sugar

1 15 oz pumpkin pie filling

1 tsp ground cinnamon

1/2 tsp ground ginger

gingersnaps

apples and pears cored and sliced

Beat the cream cheese and sugar at medium speed with an electric mixer until smooth. Add the pie filling, cinnamon, and the ginger, beating well. Cover and chill for 8 hours. Serve with gingersnaps and apple and pear slices.

Yeild 3 C dip

I made this for a church social event and Dawson helped me~ he loves helping me in the kitchen!

Oven Fried Chicken Chimichangas

2/3 cup picante sauce or 2/3 cup of your favorite salsa
1 tsp ground cumin
1/2 tsp dried oregano leaves crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tbsp margarine, melted
shredded cheddar cheese, for serving
chopped green onions for serving
picante sauce for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted margarine. Bake at 400 F for 25 min or until golden. Garnish with additional cheese and green onion and serve salsa on the side.

Easy Cream of Chicken Rice Soup

2 tbsp olive oil
2 skinless boneless chicken breast halves shredded
salt and pepper to taste
1 tbsp butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp all purpose flour
10 sprigs italian flat leaf parsley (or parsley flakes)
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp old bay seasoning

Heat the olive oil in a large pot over the medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium low. Melt butter in the pot. Stir in the onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.

With a piece of kitchen twine, tie together the parsley twigs, thyme sprigs, and bay leaf. Pour stock and milk in the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.

Bring the water to a boil in a seperate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.

Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving