Proscuitto Wrapped Pork Tenderloin with Roasted Sweet Potatoes and Pears

Real Simple

Ingredients

2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 pounds)
1/4 pound thinly sliced prosciutto
1 tablespoon honey

Directions

Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

To Die For Blueberry Muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Chocolate Nut Bark (Real Simple)

Ingredients:

12 ounces semisweet chocolate
2 1/2 cups mixed nuts

Preparation:

Melt the chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water, stirring occasionally. Spread the chocolate evenly on a parchment-lined 9x13 baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes. Break the bark into pieces. Keep at room temperature for up to 1 week.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Barefoot Contessa

Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Grandma Lois' Famous Caramel Corn

1 1/4 c butter
1/2 tsp baking soda
2 1/2 c packed brown sugar
1 1/4 tsp vanilla
1/2 + 1/8 c lite corn syrup
4 bags Orville Reddenbacker (sp) Pop Corn
1 1/4 tsp salt

Melt butter; stir in brown sugar, corn syrup & salt. Bring to a boil stirring constantly; Boil without stirring 5 minutes, watching that it doesn't boil over. Remove from heat; stir in baking soda and vanilla. Gradually pour over popcorn mixing well. Turn into roasting pan and bake @ 250 for 1 hr. stirring every 15 mins. Remove from oven and cool completely. Break apart and store in tightly covered container. If you kinda stir and mix while cooling it's eaiser to get the broken apart state.

Chicken and Bok Choy Stir-Fry

Real Simple

Ingredients:

1 Tablespoon canola oil
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low-sodium soy sauce
1/4 cup store-bought barbecue sauce
4 scallions, thinly sliced

Preparation:

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate. Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and cook, tossing, until heated through, 1 to 2 minutes.

Halibut with Lentils and Mustard Sauce

Real Simple

Ingredients:

2 Tbsp EVOO
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1/4-inch pieces
2 1/2 cups low-sodium chicken broth
1 3/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces of halibut filet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp chopped fresh tarragon

Preparation:

Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. In a bowl, whisk together the mustard, wine and tarragon. Drizzle over the fish and lentils.