Wednesday, August 4, 2010

Mama's Birthday Dinner: Marinated Pork Loin, Mac and Cheese, and Peach Crumble Recipes

So...I decided to start a food blog since I like to cook and try new (and old) recipes. I figured this way if anyone was interested they could have them too. So my first post will be about my mom's birthday dinner that I cooked on Sunday night.

Grilled Marinated Pork Tenderloin
Baked Macaroni and Cheese (Lady and Sons Recipe)
Broccoli Salad (Scooter Store Recipe from Jason Ketchum)
Black Eyed Peas
Peach Crumble

Grilled Marinated Pork Tenderloin
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons sherry
1 1/2 teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins
1 can of ginger ale

Mix all ingredients in large ziploc bag and make sure pork is well covered with marinade. Place in refrigerator and let marinate overnight. If going to marinate a shorter amount of time, omit the ginger ale. Then discard marinade and put tenderloins on grill or roast in oven (350) until internal temperature reaches 140 degrees.
Lady's Cheesy Mac
4 cups cooked elbow macaroni
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
Pepper, to taste
1 cup milk

Preheat oven to 350. Place cooked macaroni in a large bowl and add cheese. Combine the remaining ingredients and add to the macaroni and cheese. Pour macaroni and cheese into a greased casserole dish and bake for 30-45 minutes. Can top with additional cheese if desired (add a few minutes before taking out of oven.

Peach Crumble
1 egg
1 cup sugar
1 cup finely chopped nuts

Pudding Mixture:
1 pkg instant vanilla pudding
1 cup milk
1 cup sour cream
1 cup chopped peaches
(must either use canned peaches or fresh peaches that have been macerated with sugar overnight)

For crumble, preheat oven to 325 degrees. Mix together egg, sugar and nuts and spread out thinly on a buttered cookie sheet (works better if you use parchment paper or a silpat to line the cookie sheet instead of buttering it). Bake for 15 minutes until lightly browned and hardened. Take out of over and allow to cool completely. Then, crumble the sheet into chunky pieces and set aside.

For the pudding, mix together vanilla pudding, milk, sour cream, and peaches and allow to set up in the fridge.

For serving: Right before serving, place a layer of crumble in the bottom of a dessert bowl or parfait glass. Top with pudding mixture and then place additional crumble on top. (Makes about 6 individual desserts).

This recipe is very simple but elegant and it is very tasty! Give it a try!!

1 comment:

  1. Mr. Delmar says eating Peach Crumble is "like walking down silk stocking avenue!" Thank you for the Birthday dinner!