An excellent, easy, and inexpensive dip and tastes almost like guacamole.
1 bag of frozen peas(defrosted)
1/4 c of chopped onion
1/4 bunch of cilantro
1 T lime juice
In a blender, blend peas until it is a smooth mixture. Add onions, lime juice, and cilantro. Blend for 1 minute. Add minced jalapeno if desired.
Thursday, May 10, 2007
Apricot Pork Tenderloin (or Chicken)
1 pork tenderloin, or 4 chicken breasts (about a pound)
1/2 c apricot preserves
1/2 c Mustard, any type but Dijon is best
Mix the apricot preserves and mustard together well in a bowl large enough to place the chicken. Remove half of sauce and hold to the side. Season tenderloin (chicken) with salt and pepper and place in bowl and cover with mixture. Cover and refrigerate for an hour.
Preheat oven to 350 degrees. Spray a roasting pan with non-stick roasting spray, arrange the meat. Bake for 20 minutes, turning once half way through the cooking process. Baste the meat with half of the remaining sauce and broil for 5-6 minutes. Turn again, baste again with sauce and broil an additional 5-6 minutes. Serve some sauce on the side after heating in microwave.
Makes 4 servings.
1/2 c apricot preserves
1/2 c Mustard, any type but Dijon is best
Mix the apricot preserves and mustard together well in a bowl large enough to place the chicken. Remove half of sauce and hold to the side. Season tenderloin (chicken) with salt and pepper and place in bowl and cover with mixture. Cover and refrigerate for an hour.
Preheat oven to 350 degrees. Spray a roasting pan with non-stick roasting spray, arrange the meat. Bake for 20 minutes, turning once half way through the cooking process. Baste the meat with half of the remaining sauce and broil for 5-6 minutes. Turn again, baste again with sauce and broil an additional 5-6 minutes. Serve some sauce on the side after heating in microwave.
Makes 4 servings.
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