Cheese and Onion Enchiladas

2 tbsp. oil
1 medium onion, chopped
1/2 tsp. Mexican Oregano
1/4 tsp. salt
1 can Enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. chili powder
8 flour tortillas

Preheat oven to 350 degrees.
Grease a 1 1/2 quart baking dish.
Cook onions sprinkled with oregano and salt in the oil over medium-high heat stirring until softened.
Remove from heat, stir into cheese. 
Stir chili powder into enchilada sauce. Dip each tortilla into mixture. 
Spoon 1/3 cup cheese-onion mixture down the center of the tortilla. Roll up and place seam-side down in the baking dish. 
Top with remaining enchilada sauce and cheese-onion mixture.
Bake until hot, 20-25 minutes.

Honey Garlic Pork Chops

3 5-ounce Center Cut Boneless Pork Chops
Salt & Pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 garlic cloves, minced
1 teaspoon Italian parsley, chopped (garnish)

Honey Sauce:
2 1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
3 dashes cayenne pepper

Season the pork with salt and pepper on both sides. Mix all the honey sauce ingredients; stir to combine well.

Warm a cast iron skillet on high heat. Add the vegetable oil and 1 tablespoon of butter.

Add the pork chops to the skillet and pan fry each side of the pork for 3-4 minutes each or until browned.

Push the pork to the side of the pan then add the remaining butter. Add the garlic and saute for 10 seconds or until light brown. Add the honey garlic sauce and cook to reduce the sauce until thick.

Spoon the sauce over the pork chops. 

Turn off heat, garnish with parsley and serve.

Easy Chocolate Chip Danishes

INGREDIENTS

• 1 roll Pillsbury Crescent Rolls
• flour just for dusting

Filling

• 4 ounces soft cream cheese
• ⅓ cup sugar
• splash vanilla
• 1 cup chocolate chips

Glaze

• ⅓ cup powdered sugar
• 2 tsp. milk

INSTRUCTIONS

• Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 8 slices.
• Lay each slice on a parchment lined cookie sheet.
• Use a measuring cup to flatten each roll out and build a small wall around the edge.
• Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling

• Electric mix cream cheese, sugar and vanilla until smooth.
• Dollop a small amount into each "danish."
• Add some chips.
• Bake at 350 for 12-18 minutes.
• Let cool and add a drizzle of glaze.

Glaze

• Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Marinated Beans

4 oz. Sun dried tomatoes in oil
3 tbsp. Olive oil
3 garlic cloves, thinly sliced
1/2 tsp. Cracked red pepper flakes
1 can white beans in their juices
1/2 cup sliced Kalamata olives
2 tsp. Red wine vinegar
Salt and Pepper to taste

In a medium skillet warm oil, garlic, and pepper flakes over low heat.

Cook gently until garlic softens.

Add tomatoes and cook a few minutes more.

Add beans and cook until warm. (No longer than 10 minutes or they will get mushy.)

Stir in olives and salt and pepper to taste; remove from heat.

Allow to cool and marinate for about 2 hours.

Top with lemon zest and fresh herbs and serve on crostini or toast points.

Olive Garden Salad

1 batch Olive Garden Salad Dressing

1 10 ounce bag American Salad blend lettuce
6 pepperoncini peppers
1 tomato, sliced
1/4 red onion, thinly sliced
12 black olives
1 cup croutons
1 tablespoon grated parmesan

Olive Garden Salad Dressing Ingredients

1/4 cup olive oil
2 tablespoons white wine vinegar
3 tablespoons parmesan cheese, grated
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning (I use Penzey's)

Grate the parmesan cheese. Whisk the olive oil, white wine vinegar, parmesan cheese, mayonnaise, lemon juice, garlic salt, and Italian seasoning together. 

Chop tomatoes, slice the olives and onions. In a large bowl add the salad mix, pepperoncinis, tomatoes, onions, olives, croutons, and grated parmesan. 

Toss with dressing and serve immediately.

Beef Tenderloin au Poivre

Ingredients:

For the beef tenderloin:

• 1 beef tenderloin, about 3 lb. (1.5 kg), tied with kitchen twine at 2-inch (5-cm) increments
• Kosher salt and freshly ground pepper
• 2 Tbs. unsalted butter, cut into 2 pieces
• 2 Tbs. avocado oil or other vegetable oil
• 8 garlic cloves, crushed
• 5 fresh thyme sprigs, plus more for garnish

For the au poivre sauce:

• 3 Tbs. unsalted butter
• 3 garlic cloves, minced
• 1 shallot, minced
• 3 Tbs. black peppercorns, coarsely crushed
• 2/3 cup (5 fl. oz./160 ml) cognac
• 1 cup (8 fl. oz./250 ml) heavy cream
• Kosher salt
• Flaky sea salt

Directions:

To prepare the beef tenderloin, pat the tenderloin dry with paper towels and season generously with kosher salt and pepper. Set a wire rack on a rimmed baking sheet and place the tenderloin on the rack. Refrigerate, uncovered, overnight.

Remove the tenderloin from the refrigerator and let stand at room temperature for at least 20 minutes or up to 1 hour.

Meanwhile, preheat an oven to 225°F (110°C).

Roast the tenderloin until an instant-read thermometer inserted into the center of the meat registers 120°F (49°C), 1 1/2 to 2 hours. Remove from the oven.

In a large fry pan over high heat, melt the butter with the oil until it starts to foam and then begins to settle. Add the tenderloin and cook, turning as needed, until a crust forms, about 2 minutes. Add the garlic cloves and thyme sprigs and cook, basting the meat with the butter mixture and turning as needed, until browned on all sides and an instant-read thermometer inserted into the center of the meat registers 125° to 130°F (52° to 54°C), about 1 minute. Transfer the tenderloin and garlic cloves to a cutting board; discard the thyme sprigs. Let the meat rest for 10 minutes. Do not wipe out the pan.

Meanwhile, make the sauce: Set the fry pan over medium heat and add the butter, minced garlic, shallot and crushed peppercorns. Cook, stirring frequently, until the garlic and shallot are softened and the peppercorns are toasty, about 5 minutes.

Remove the pan from the heat and add the cognac, swirling to combine and stirring to scrape up the browned bits. Return the pan to medium heat and cook, stirring occasionally, until the cognac has reduced by half, about 5 minutes. Add the cream and bring to a simmer, then cook, stirring occasionally, until the sauce coats the back of the spoon, 2 to 3 minutes. Season to taste with kosher salt.

Remove the twine and cut the tenderloin into slices about 1 inch thick. Transfer the meat to a platter and sprinkle with flaky sea salt. Garnish with fresh thyme sprigs and the reserved crispy garlic. Serve immediately with the sauce. Serves 6.

Quick and Easy Green Beans

12 ounces trimmed green beans
1/4 cup
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Place green beans in a skillet and pour in 1/4 cup water.

Bring to boil over high heat. Once the water comes to a boil, cover pan and cook 3 minutes.

Uncover pan and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.

Sprinkle beans with salt and pepper. 

Serve immediately.