Grilled Pork Tenderloin, Broccoli Rice Casserole, and Bread Machine Buttery Rolls

Recipe From: Allrecipes.com






Grilled Pork Tenderloin- http://allrecipes.com/Recipe/Grilled-Pork-Tenderloin/Detail.aspx
Broccoli Rice Casserole- http://allrecipes.com/Recipe/Broccoli-Rice-Casserole/Detail.aspx
Bread Machine Buttery Rolls- http://allrecipes.com/Recipe/Buttery-Rolls/Detail.aspx  **Pinky's Secret**
Total Time: 45 min prep and 50 min cooking so 1.5 hours (this took a long time, but was SO worth it! Most of the time was the casserole baking and the tenderloin on the grill, so it's not as bad as it sounds!)
Rating:
The Pink Chef- 9
The Hubby Rating- 10
Presentation- 8
Dishes-9 (pheeeeew!)
Leftovers- 6
Changes I made while cooking: I used less celery and onion than the casserole called for (although the right amount probably would have given it more flavor, but honestly, I was sick of chopping).  I cooked the tenderloin for 50 min, not 45 (actually I should say, "hubby cooked...").
Thoughts while cooking:  "What does a 'bunch of celery' mean?  It can't possibly mean I need to chop ALL those celery sticks...."  "This is going to be a lot of dishes!"  "Broccoli, rice, celery...this is healthy right? Ummm minus the cheese and cream soup."
Impressions while eating:  "I know why they call this piece of meat the tenderloin....it's SO tender!"  "This looks like a really fancy meal and it wasn't that much work."  "The casserole could use a little more salt and pepper."
Changes I would make: Add more salt and pepper to casserole.  Cut the casserole recipe in half because this makes a TON of casserole!  We will probably be eating this casserole for a while!
Extra ingredients to use later in the week:  BBQ sauce, celery, and rice
Pinky's Secret:  I LOVE these rolls...and so does everyone else!!!  They are so easy!  I follow the directions exactly like they say, pop it in the bread machine, roll dough into little balls and then get AMAZING buttery rolls!  I grease the pan with butter flavored Crisco, not the regular stuff....it makes them slightly crispy on the outside and gives even more buttery flavor!  I have also made the Texas Road House honey butter to go with them in the past:
http://allrecipes.com//Recipe/cinnamon-honey-butter/Detail.aspx
It's pretty close to the restaurant!  Ohhh sooo yummy!!! These rolls also freeze with no problems!  Just grab and few, microwave them for 30 sec or so, and they taste like you just made a fresh batch!

Hubby does the grilling in the house!  One time he tried to grill me a frozen burrito before I got home
from work because I told him I was craving a burrito...haha It's the thought that counts!! =) 

Bump's Weekly Review (4/11-4/17)

Too much food, Too little time!

Unfortunately, I did not get to make all the recipe's I had planned for on this weeks menu because we were a lot busier than I thought we would be!  I am going to make two of the planned dinners from last week, this week.  I think I'm going to skip posting the menu's/grocery list until I have a week's worth of recipe's that I really really like.  I'm just going to blog about the recipe's and my opinions for now!  This is a learning process in more ways than just cooking (yes, official first time blogger here)!

I'm looking forward to this week because it's EASTER!  That means...Yeast Cinnamon Rolls and Carrot Cake! I'm also going to try and re-create In-N-Out hamburgers this week since we are moving to NM and I don't think they have them there!  

So why were we so busy this week?  Well, Stephen (my very attractive and lovable hubby) had a big rocket launch....who does that? lol He does!  I also set up a tailgate for the spouses to watch the launch.  Here is a video of the launch for your enjoyment! (It gets really good around 50 seconds)

Croissant-lette and Fruit Salad

Recipe From:  Caitie Bump

Croissant-lette- This is great to make from the left-over ingredients from earlier in the week (not to mention super easy and fast!).  I made a simple omelette with ham and cheese (beat 2 eggs and 1/4 C milk with salt and pepper, place in small frying pan (PAM first!), after 5 min of cooking on med heat, add ham and cheese to one side, flip other side over (should look like a half moon now), continue to cook for 5 min flipping back and forth until cooked).  Place omelette on croissant (I learned how to spell croissant correctly this week thanks to this blog haha) and cut in half!

Fruit Salad- Left over from earlier in the week (do not use bananas in fruit salad if you want to use later in the week...nothing worse than brown, soggy bananas!).  Side note, does anyone else always sing Gwen Stefani's song "Hollaback Girl" when spelling bananas???  Ban-an-as! 

Total Time: 15 min 

Rating: 

The Pink Chef- 9

Hubby Rating- 10

Presentation- 8

Dishes- 2

Left overs- 0

Changes I made while cooking:  I didn't really make any changes while cooking because I was making this recipe up as I cooked!

Thoughts while cooking: "This is so fast and easy!" 

Impressions while eating: "I think I'm addicted to croissants!"

Changes I would make: Add a seasoning to the omelette...I like 'Tony's Creole Seasonoing'...however, hubby says this is not necessary.  I think pregnancy is making me crave more salt on foods!

Extra ingredients to use later in the week:  eggs, cheese, ham, fruit salad

Ham 'N' Cheese Quiche with a Buttermilk Pastry Crust and Fruit Salad

Recipe From:  allrecipes.com, Betty Crocker and Caitie Bump

Quiche- http://allrecipes.com/Recipe/Ham-N-Cheese-Quiche/Detail.aspx 

Pastry-  http://www.dvo.com/recipe_pages/betty/Buttermilk_Pastry.html

Fruit salad- It's easy...just cut up several different types of your favorite fruit (I used the extra strawberries from last night, fresh pineapple, apples and grapes), add sweetener (I used Equal...about 1/3 cup), 2tbs lemon juice, and put in fridge while Quiche cooks so a "sauce" will form.

Total Time: 1 hour and 15 min (it took me 15 min to make the buttermilk pastry crust.  You can save time by buying a pre-made pastry crust.  The majority of the time was the quiche baking...not cooking!).

Rating:

The Pink Chef- 6 (the pastry crust just wasn't right for this dish)

Hubby Rating- 9 (He thought it was haha)

Presentation- 8

Dishes- 7

Leftovers- 3-4

Changes I made while cooking:  I used heavy whipping cream instead of half and half in quiche....not a good idea!  It gave the eggs a weird texture.  I made my own pastry shell instead of using a pre-made one.  I cooked the quiche for 35 minutes (perfect!) and did not pre-bake the pastry shell.  This recipe makes 2 quiches...I cut it in half b/c honestly...what will I do with 2 quiches???  However, the pastry crust recipe makes 2 crusts and I combined them to make one thick one...the thicker the crust the better!

Thoughts while cooking: "Ummm I know this crust is supposed to be flaky, but this is falling apart!"  "I think I need more eggs to fill this pie shell."  "Wow, butter and shortening in the pastry...I need to go workout after this." haha "I hope these eggs rise."  "I hate soggy eggs."

Impressions while eating:  "This pastry shell is a no go! It's way too salty and too flaky!"  "I have never had eggs in this texture...."  "Wow, the hubby is getting seconds....maybe I'm too hard on myself."

Changes I would make: I would use a pre-made pastry shell or stick to the standard Betty Crocker pastry shell that I usually use (Sorry buttermilk...you suck!  No offense...):

http://www.bettycrocker.com/recipes/flaky-pastry-shell/f4e79a26-4846-4298-9b26-35e69fc5d709

I would add at least 2 more eggs to fill the pastry shell (but then again I used a large pie pan, not a quiche pan...is there such thing?).  I would use half and half like the recipe calls for and not heavy cream (plus I probably added about 100 cal's to the recipe)...regular milk would probably work too.  I've learned these past few days to stop experimenting and stick to the recipe (for the most part anyway).  

Extra ingredients to use later in the week: eggs, ham, cheese, onion, and creamer

"Buttermilk....you suck!"

Mom's baking tip:
this is what the dry ingredients plus the
shortening/butter should look like once
"cut" in (pea size).  A pastry blender (see
top right) is a must for any baker!  You
can also use two knives and criss-cross
them to cut the shortening/butter in.
Also, when baking a crust you should
cover the outside edges with aluminum
foil so it does not burn.  Lastly, do not
trust the baking time when it comes to
dough.  I always cook mine 5-10 min less!
  

  

B.L.T.A on a Croissant, Curly Fries, and Pudding with Strawberries

Recipe from: Caitie Bump (B.L.T.A similar to Red Robin)

B.L.T.A.- pile bacon, lettuce, tomato, and avocado on a croissant...yes, it's really that simple! 

Curly Fries- I used Albertsons brand and followed the directions on the package  (I think these baked fries are the closest you're gonna get to restaurant style without frying them).

Vanilla Pudding with Strawberries- make vanilla pudding according to package 

(I used the kind you have to cook on the stove) and add cut up strawberries...again, yes, it's that simple!

Total Time: 30 minutes
Ratings:
The Pink Chef- 9
Hubby Rating- 9
Presentation- 9
Dishes- 3
Leftover- 1
Changes I made while cooking:  I added turkey and mayo to the hubby's B.L.T.A. I added "Laury's" seasoning to the fries half way through cooking.
Thoughts while cooking:  "Wow, this is super fast!"  "We need more ketchup."  "I should have used instant pudding..."  "Always wash your fruit, people have babies in the fields" (this sounds really weird...but I actually had a patient who had her baby in the strawberry field...yikes!!!).
Impressions while eating:  "This is the best meal I have blogged about so far!"  "Pudding and strawberries are boring"  "Strawberries would taste much better with cool pudding"
Changes I would make:  Possibly add cheese to the B.L.T.A.  Add salt to the tomato's on the sandwich.  Spice up the dessert....next time I will make this recipe instead:
http://allrecipes.com/Recipe/Strawberry-Trifle/Detail.aspx
Extra ingredients to use later in the week:  Bacon, croissants, lettuce, pudding, strawberries

Can you say, BOOOORING!

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza!

 Recipe from: allrecipes.com (one of the  best cooking websites ever!     

  I highly recommend it for ideas!)

  http://allrecipes.com/Recipe/Chicago-Style-Pan-Pizza/Detail.aspx 

Hubby to the Rescue!

Total time: 40 min (we added 10 minutes   

 to our time due to our can opener breaking 

 while trying to open the tomatoes).  Thank 

 goodness for the hubby and wire cutters! =)  

 Ratings:  

  The Pink Chef- 6

  Hubby Rating- 7

  Presentation- 5

  Dishes- 1 (very few!)

  Leftovers- 2

Changes I made while cooking: I subbed sausage for pepperoni.  Didn't cook tomatoes like the recipe said, just opened the can (finally) and dumped them on top of the pepperoni with some garlic salt (I love garlic salt if you haven't noticed yet!). I also did not use fennel seed (looks like bird seed haha but it is good in tomato sauce for spaghetti).  I cooked the pizza for only 20 min vs. 25-35 min the recipe called for (however, I like my dough a little bit more raw than  the average person!).  

Thoughts while cooking:  "There is no way this dough will fit in this pan!" "Wow, minus the dough, this is pretty fast and easy!"  "Thank goodness for my hubby or this pizza would be tomato-less!"

Impressions while eating:  "This dough is uneven under the pizza and even a little more raw than I would like."  "Needs more toppings!"  "Very cheesy and the crust on the outside of the pizza is good."

Changes I would make:  Instead of using bread dough, I would use Pillsbury canned pizza dough (2 cans so it's still "Chicago-Style").  I like their pizza dough better.  If you like the bread dough, then I would use 1.5 loafs and make bread-sticks with the extra half loaf!  One loaf just isn't big enough to make an even crust on the bottom.  I would add more toppings so it fills the dough (bigger toppings like mushrooms, yes, sausage, and peppers).  I added extra cheese which was sooo yummy (but when is extra cheese not yummy???).

Extra ingredients to use later in the week: The bread dough comes in a pack of 3, so I have 2 extra loafs (good thing you can freeze it!  Would be good to actually use as a side item for a future recipe).

-The Pink Chef

"I would rather be in Chicago right now"

Oprah's Unfried Chicken, Mashed Potatoes and Campfire Applesauce

"Holy Starch!"

 Recipes from: Food.com (chicken), Stephen Bump (mashed potatoes), Caitie Bump (Campfire Applesauce).
Chicken: http://www.food.com/recipe/oprahs-unfried-chicken-27516

Mashed potatoes: Lot's of butter, milk, and garlic salt....Stephen just adds things until it tastes good! It was actually about 8 potatoes (with skin still on), 1/2 stick butter, ~1 C milk, and garlic salt and salt to taste.

Campfire Applesauce: Put cinnamon applesauce in a dish, top with lots of marshmallows, and cook at 350 for 10 min (if oven is still hot), 20 if not. Should look like campfire marshmallows on top!
Total time: 1 hour
Ratings: (0-10, 10 being the best)

The Pink Chef- 5 for the chicken 10 for the mashed potatoes ;-)

Hubby Rating- 7

Presentation- 5

Dishes (0 being none, 10 being "still doing dishes the next day")- 6

Leftovers (based on how many extra meals)-3

Changes I made while cooking: I used chicken tenders instead of drumsticks and breasts. I did not use Old Bay seasoning because we didn't have any. I cooked chicken for 24 min instead of 1 hour (probably b/c I used tenders instead...24 min was perfect!).

Thoughts while cooking: this is messy, but it smells good!

Impressions while eating: "Holy Starch! This dish needs color!" "This chicken needs more seasoning" (maybe Old Bay is in this recipe for a reason? haha).

Changes I would make: Add a veggie for color (and to make it a bit healthier), use Old Bay or add garlic salt to chicken, make gravy on the side, could also coat fish or pork in the future, would like to try drumsticks next time.

Extra ingredients to use later in week: potatoes, applesauce, marshmallows, yogurt, and breadcrumbs


-The Pink Chef

"What a mess!"