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Brown Sugar Pork Tenderloin

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3 lbs pork tenderloin (a package of 2)

1 lb bacon

3/4 C soy sauce

1 T minced onions

1/2 tsp garlic salt

1 T white or wine vinegar

1/4 tsp salt

1 dash pepper

3/4 C brown sugar


                 Cut the tenderloins in half.   Wrap the tenderloins in bacon.  Place in an 8.5 x 11 pan.  Poke holes in meat with a fork.

                 Combine remaining ingredients in a small bowl.  Pour marinade over meat.  Refrigerate, uncovered, 2-3 hours or overnight.

                 Bake in a 300 degree oven for 2-3 hours.  If the bacon begins to burn, cover with foil halfway. 

                 Remove from oven, cut into small slices allowing the meat to absorb the excess juices in the pan.  Serve!


My friend Mary served this at a casual dinner — it was delicious.  And I served it for Sunday lunch … yummy!


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Shrimp Jambalaya

1 lb andouille sausage, sliced                       2 Tbsp canola oil

2 C diced sweet onion                                  1 C diced celery

1 large red bell pepper, diced                  4 garlic cloves, minced

1 bay leaf                                                        2 tsp creole seasoning

1 tsp dried thyme                                         1 tsp dried oregano

3 C chicken broth                                        1 lb raw shrimp

2 C pulled cooked chicken                           Chopped green onions

2 (10oz) can Rotel, drained, regular if you like it spicy hot OR

1 (10 oz) can Rotel and 1 (10 oz) can diced tomatoes

2 Cups uncooked long grain rice (I use Crowley’s Supreme Rice!)

Cook sausage in hot oil in Dutch Oven or deep skillet over medium-high heat, stirring constantly, until browned.  Remove with slotted spoon and set aside.

Add onion, celery, bell pepper, garlic, bay leaf, creole seasoning, thyme, and oregano.  Saute until vegetables are tender. Stir in tomatoes, chicken broth, rice, chicken and sausage.  Bring to a boil over high heat.  Reduce heat to medium, cover and simmer, stirring occasionally, 20 minutes or until rice is tender. 

Stir in shrimp; cover and cook 5 minutes or until shrimp turn pink.  Serve immediately and garnish with chopped green onions.   This has a really good flavor and stove top easy! 


Curried Chicken Chowder

2 C diced sweet onion                               1 C diced celery

1 C diced carrots                                         2 Tbsp canola oil

2 garlic cloves, minced                             6 C chicken broth

1 lb Yukon gold potatoes, peeled and cubed

1 lb sweet potatoes, peeled and cubed

4 C shredded cooked chicken

3 C yellow corn kernels (fresh or frozen)

2 C uncooked, shelled frozen edamame

1 (13.5 oz) can unsweetened coconut milk OR heavy cream

1.5 Tbsp. curry powder


Sauté onion, celery and carrots in hot oil in large Dutch oven or stockpot over medium-high heat for 6 minutes or until tender; add garlic and sauté an additional minute.

Add broth, and remaining ingredients.  Bring to a boil, stirring often.  Reduce heat to medium, and simmer, stirring occasionally, for 20-25 minutes or until vegetables are tender.

Season with salt & pepper to taste. Makes about 16 cups.

Found this in an old Southern Living (2013) and it is a flavorful veggie soup for those winter nights!  I should clean out more often!   Enjoy!


Shrimp n Grits Breakfast

1 lb medium-size raw shrimp                         3 C chicken broth

1 tsp salt                                                                1/4 tsp red pepper

1 C uncooked regular grits                              1/2 C butter

3 large eggs, lightly beaten                            2 cloves minced garlic

1 red bell pepper, diced                                    Old Bay Seasoning*

1 C fine bread crumbs, garlic & herb            1 C grated Parmesan

1 C chopped green onions

* or Zatarain’s liquid crab boil


Devein shrimp, if desired.  Sprinkle with garlic and Old Bay Seasoning or 1/4 tsp Zatarain’s crab boil.  Let marinate.

Bring broth and salt & pepper to boil; whisk in grits and return to boil; reduce heat to low, stirring in butter.  Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed.

Remove from heat.

Stir together eggs, bell pepper, breadcrumbs, green onions & cheese in a large bowl.  Gradually add one-fourth of the hot grits to egg mixture.  Then add egg mixture to remaining grits, stirring constantly.  Add shrimp until well blended.

Bake at 325 for 1 hour or until mixture is set. Let stand for 10 minutes.  Serves 6.

A delightful change for breakfast Christmas Morning!!  Enjoy.

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Fancy Pants Chicken

1-2 lbs. of thin chicken breasts                    1/2 bag fresh spinach

8 oz fresh mushrooms, sliced                       1/4 C olive oil

8 oz shredded mozzarella                            1/2 C white wine

1 envelope Lipton Recipe Secrets Savory Herb & Garlic


Preheat oven to 375. 

Spray a 9×13 pan with Pam.  Place 2 layers of chicken in dish.  Add layer of spinach.  Sprinkle with Kosher salt and pepper.  Top with mushrooms. 

Whisk together olive oil, wine and savory herb envelope.

Pour sauce over casserole.

Cover lightly with foil and bake for 30 minutes.  Remove foil.

Top with cheese and bake for 5 additional minutes.


Serve with orzo, pasta or steamed veggies.  Thanks Rebekah for sharing this recipe.  If you want to take it up a notch, cover the chicken with a few thin slices of prosciutto! 


As we continue to recover from the Flood of 2016, we are coaching more of our past clients and friends on their options.  We are also being actively involved in sharing out area’s plight with the National Association of Realtors as Jeffrey serves as a Director for the Association.  If you need counsel or want to share your story, please let us know.  We are here to help in any way we can. 


Shrimp Salsa

1 lb. Large Shrimp                       1/2 tsp Kosher Salt

1 Cup Celery Hearts, Diced         1/4 tsp Coarse Black Pepper

2 Tbsp fresh dill, minced            1/8 tsp Crushed Red Pepper

1 Tbsp olive oil                                1 Lime

1/2 tsp Zatarain’s Liquid Crab Boil                


Boil shrimp in 1 quart water @ 1/2 tsp crab boil.  Remove heads, devein and chop into small pieces.  Place shrimp in a medium bowl and fold in diced celery hearts, minced dill, olive oil, salt, pepper and red pepper.  Squeeze lime juice over salsa.  Toss together and top with fresh cilantro.  Cover tightly with plastic wrap and chill.  Serve with tortilla chips or your favorite crackers.  My daughter, Laura, shared this recipe  – a hit at several summer parties! Thank you!




Summer Strawberry Mousse

1—10oz package frozen unsweetened strawberries

1 Cup plain nonfat yogurt

1/3 Cup sugar

1 Tablespoon vanilla

1 teaspoon lemon juice

   Mix all ingredients in blender and freeze.  Serve in sherbet glasses.  CAN YOU BELIEVE IT’S THAT EASY?  And it’s just that good, too, so refreshing for a hot summer!

     Try a variation of replacing the strawberries with your favorite fresh or frozen fruit — raspberries, blueberries, etc.

     For the Fourth of July, I am going to make strawberry and blueberry, layering them in the sherbet glasses, topped with whipped cream and a little flag … how festive to celebrate our Fourth of July freedoms! 

 Now is also a good time to celebrate the freedom of home ownership … we have buyers in need of homes; if you are considering selling your home anytime soon, please give us a call at 225.335.5395!