Pesto-Crusted Pork Tenderloin

I created this when I needed to use up a pork tenderloin I purchased, but was tired of the "same old thing." I had some leftover pesto in the fridge, blended it up with some old breadcrumbs, and it made an amazing dish! Please try this; it's one of the things I'm most proud of lately.

Serves 3-4

Pork tenderloin
1/2 cup pesto (get my recipe here, or make your own!)
breadcrumbs (my favorite lately is stale, ground-up pretzels. The dry texture and salty malt flavor of the pretzel are fantastic, but any old cracker or breadcrumb will do)

Preheat oven to 350 degrees. Spray a baking pan with pan spray to keep it from sticking.

Mix enough breadcrumbs into the pesto to make a thick paste. spread paste generously and in a thick layer over the tenderloin, completely coating it on all sides. Be generous!

Bake in prepared baking dish for 45 - 60 mins, or until internal temperature reaches 140 degrees. Let rest for 10 mins. Slice at an angle and serve.

Roasted Butternut Squash Ravioli with Sage Browned Butter

This was a time I felt like being creative, and it turned out better than I expected! Serve with a spinach and vinaigrette salad and a classic California Chardonnay, and you have a special dinner for very little work!

Serves 2

1 butternut squash, peeled, seeded, and cut into 1 inch cubes
2 tbls. plus 1 tbls olive oil
1 tsp salt
1 tsp minced shallots
1/2 tsp pepper
1/2 tsp freshly ground nutmeg
4 oz goat cheese
1 pkg wonton wrappers ( usually found in your grocery store near the cheeses)
1 stick butter
1 handful fresh sage leaves

Heat the oven to 425 degrees. toss the squash in the olive oil and salt two tbls of olive oil. Spread on a cookie sheet and roast in the oven for 45 mins, tossing every 20 mins or so. Puree in a food processor and set aside.

Heat the remaining one tbls olive oil over medium heat and saute the shallots until browned. Add squash puree and cook 10 mins. remove from heat and add pepper, nutmeg, and cheese. Cool completely.

Add one heaping tsp of filling to each wonton wrapper, moisten edge with water and fold over into a triangle, sealing well. Place on cookie sheet in the refrigerator until ready to use.

Heat a pot of salted water until boiling, add ravioli and cook 3-4 minutes or until tender. Drain.

While you're waiting for the water to boil, melt the stick of butter over medium heat. Add sage leaves. Cook until butter is lightly browned and sage is crispy.

Pour butter and sage over ravioli and serve.

Roasted Chicken

This is my secret weapon. Roasting a chicken is SUPER easy, once you know a few tricks! These are just basic guidelines; mix and match as you see fit! Here are a few tips: you can't over-spice - the flavor has to reach all the way into the chicken. Also, by cooking at a high temperature and keeping a layer of liquid in the bottom of the roasting pan, it helps keep the meat moist by creating a moist cooking environment. And ALWAYS let your meat rest after cooking - if you cut into it immediately all those juices will come flowing out; by letting it rest for a few minutes the meat will absorb all that juice back.

1 roasting chicken

1/2 lemon

1/2 onion, quartered

3 cloves garlic, peeled

1/4 cup butter

1/8 cup spices (see mixtures below)
1 cup white wine (or chicken broth)
water

Move your oven rack to the bottom level, and preheat oven to 425 degrees. Remove giblets from inside cavity, if applicable. Rinse and pat dry inside and out. put lemon, onion, and garlic into cavity. rub outside of chicken with butter and sprinkle spices all over. Place onto roasting rack in a pan, pour wine or broth into pan, and place in oven for 1 hour 45 minutes. Check every half hour to make sure the liquid in the bottom pan hasn't evaporated. Add water as needed to keep a layer of liquid. Remove from oven and let rest 15 minutes.

Spice blends I like:
Thyme, rosemary, sage
Tarragon, parsley, ground mustard
Rosemary, smoked paprika
Herbs De Provence spice blend

Beef Wellington

This is a Beef Wellington recipe that doesn't include pate - it substitutes a mushroom puree, and is really good! Serves 6.

1 lb button mushrooms, sliced
1/2 cup onion, chopped
1/2 cup red wine
1/4 cup butter
1/4 parsley, chopped
6 beef fillets (Fillet Mignon)
1 package frozen puff pastry

Thaw puff pastry according to directions on package.

Combine the first five ingredients in a skillet over medium heat and cook until all the liquid is gone. Puree in a food processor until it becomes a paste. Cool.

Preheat oven to 425 degrees. Roll out one sheet of pastry and cut into three pieces. Place one fillet on the puff pastry, spread with the mushroom puree, and wrap tightly, pinching all seams shut. Repeat with other five fillets.

Bake on cookie sheet for 25 minutes, and let rest 5 minutes before cutting.