Best Beef Tenderloin

This recipe yields the best beef tenderloin, perfectly seasoned with garlic, thyme, salt, and pepper. Its a simple yet elegant dish thats sure to impress your guests.

Ingredients:

• 1 beef tenderloin 2 to 3 pounds
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste

Instructions:

Warm the oven up to 425F 220C

Put minced garlic, olive oil, and thyme leaves in a small bowl and mix them together

Spread the mix all over the beef tenderloin

Add a lot of salt and black pepper to taste

Toast the tenderloin in a pan or bake it on a baking sheet

Put the meat in an oven that has already been heated for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part reads 135F for medium-rare and 145F for medium

Take the beef out of the oven and let it rest for 10 minutes before cutting it

Cut the beef tenderloin into slices and serve

Instant Pot Chicken Adobo

Chicken Adobo in the Instant Pot is a Filipino classic that is easy to make with the Instant Pot. The chicken is soft and flavorful, and the soy sauce and vinegar are just the right amount.

Ingredients:

• 3 lbs chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup water
• 6 cloves garlic, minced
• 1 teaspoon peppercorns
• 3 bay leaves
• 2 tablespoons brown sugar
• 1 tablespoon cooking oil

Instructions:

In the Instant Pot, select Saute mode and heat cooking oil

Add minced garlic and cook until fragrant

Add chicken thighs and brown on both sides

Add soy sauce, vinegar, water, peppercorns, bay leaves, and brown sugar

Stir to combine

Secure the lid and set to Manual mode for 15 minutes at high pressure

Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure

Remove chicken from the Instant Pot and shred or serve whole

Optional: Skim excess fat from the sauce and reduce the sauce on Saute mode until thickened

Serve chicken with sauce over rice

Enjoy

Middle Eastern Tomato Salad

This Middle Eastern Tomato Salad is a bright and refreshing dish made with fresh tomatoes, crisp cucumbers, fragrant herbs, and a dressing made of lemon juice and olive oil. It goes well with any Middle Eastern meal as a side dish or appetizer.

Ingredients:

• 4 large tomatoes, diced
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a large bowl, combine the diced tomatoes, chopped red onion, and diced cucumber

In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, salt, and pepper

Pour the dressing over the tomato mixture and toss to combine, ensuring everything is evenly coated

Sprinkle the fresh parsley and mint leaves over the top of the salad

Toss gently one more time to distribute the herbs throughout the salad

Refrigerate for at least 30 minutes to allow the flavors to meld together

Serve chilled and enjoy

Ham Hock, Egg Noodles, and Greens Soup

The rich taste of ham hock, the comfort of egg noodles, and the health benefits of mixed greens together make this soup hearty and tasty.

Ingredients:

• 1 ham hock
• 8 cups chicken broth
• 2 cups egg noodles
• 2 cups mixed greens kale, spinach, or collard greens
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Put the ham hock and chicken broth in a large pot

Bring to a boil, then lower the heat and let it cook for an hour

Take out the ham hock, shred the meat, and then put it back in the pot

Slice the onion, chop the carrots, mince the garlic, and add the dried thyme

Let it cook for another 15 minutes

Follow the directions on the package to cook the egg noodles separately

Mix the noodles that have been cooked into the soup

Add the mixed greens and cook them on low heat until they soften and wilt

Add pepper and salt to taste

Enjoy your Ham Hock, Egg Noodles, and Greens Soup while its still hot

Porchetta Pork Tenderloin

Enjoy the delicious flavors of Porchetta Pork Tenderloin, a dish made of pork tenderloins covered in a fragrant herb paste, wrapped in prosciutto, and roasted until done. The end result is a delicious mix of soft pork with a crunchy, flavorful outside.

Ingredients:

• 2 pork tenderloins
• 1 tablespoon fennel seeds
• 1 tablespoon rosemary, chopped
• 1 tablespoon thyme, chopped
• 4 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 slices prosciutto
• Kitchen twine

Instructions:

Start by heating the oven to 400F 200C

Toast the fennel seeds over medium-low heat in a small pan until they smell good

After theyre cool, use a mortar and pestle or the back of a spoon to crush them

Put minced garlic, fennel seeds, rosemary, thyme, olive oil, salt, and black pepper in a bowl

Add the lemon zest and mix everything together

Make a paste by mixing well

Making sure they are well covered, rub the herb paste all over the pork tenderloins

Place the slices of prosciutto on a flat surface, making sure they overlap a bit

Put the pork tenderloins on top of the prosciutto and roll them up, making sure the prosciutto goes around the pork

At regular intervals, tie the tenderloins wrapped in prosciutto together with kitchen twine

Put the tenderloins in the style of porchetta on a baking sheet and roast them in a hot oven for 25 to 30 minutes, or until the internal temperature reaches 145F 63C

Before cutting, let the porchetta pork tenderloins rest for a few minutes

Cut the pork tenderloin into thin slices and serve it in the porchetta style

Enjoy the fragrant mix of herbs and the crispy prosciutto outside

Braised Beef Short Ribs in Herbed White Wine Sauce

Tender beef short ribs braised to perfection in a flavorful herbed white wine sauce. This dish is rich, savory, and perfect for a cozy dinner.

Ingredients:

• 4 beef short ribs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup white wine
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon butter
• 2 tablespoons all-purpose flour

Instructions:

Warm the oven up to 325F 165C

Add salt and pepper to the short ribs

A big pot that can go in the oven should have olive oil in it

It will take about 34 minutes per side to brown the short ribs after you add them

Take it out of the pot and set it aside

Put the chopped onion in the same pot and cook for about 5 minutes, until it gets soft

After you add the garlic, cook for another minute or two

Fill the pot with white wine and beef broth

Scrape the bottom of the pot to get rid of any browned bits

Add the rosemary, thyme, and bay leaf back to the pot with the short ribs

Put the pot in an oven that has already been heated and cover it

Let the meat cook for two and a half to three hours, or until it is soft and falls off the bone

Take the pot out of the oven and put the short ribs on a plate when its done

Wrap in foil to keep warm

Pour the cooking liquid through a strainer into a saucepan

Throw away the solids

Bring to a low boil

Make a paste beurre mani by mixing butter and flour in a small bowl

Stir the paste into the liquid that is simmering until it gets thick

Pour the white wine sauce with herbs over the short ribs before serving

Quick Baked Beans

A fast and flavorful baked beans recipe with a sweet and savory twist, perfect for a quick and satisfying side dish.

Ingredients:

• 2 cans 15 oz each of navy beans, drained and rinsed
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/4 cup brown sugar, packed
• 2 tablespoons Dijon mustard
• 1 small onion, finely chopped
• 4 slices of bacon, cooked and crumbled
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Instructions:

Preheat oven to 375F 190C

In a bowl, mix ketchup, molasses, brown sugar, Dijon mustard, chopped onion, bacon crumbles, garlic powder, salt, and black pepper

Add the drained navy beans to the mixture and stir until well combined

Transfer the bean mixture to a baking dish and spread it evenly

Bake in the preheated oven for 25-30 minutes or until the beans are hot and bubbly

Remove from the oven and let it cool for a few minutes before serving

Garnish with additional bacon crumbles if desired

Enjoy your quick baked beans